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USCHO Cooks: Are you our Top Chef?

I wonder if there’s an egg bake recipe that would work in one. My wife and I have an Instant Pot, but we rarely use it because we always seem to mess up with it.
 
MissThundercat said:
Looking for healthy-ish ideas for breakfast I can put in my Instant Pot. No oatmeal.
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I'm a huge fan of homemade jimmy dean delights. English muffin, lean turkey sausage, baked egg white, and if I'm feeling indulgent a third of a slice of Swiss.

I make them in batches and food saver them. Takes about an hour and a half to make a batch of like 36. Then about 90 seconds a day.

still haven't figured out what to do with the frozen yolks. Saved some for egg nog this past winter. Ice cream certainly seems apt. Otherwise likely homemade pastas or hollandaise at some point.
 
When buying ice cream, I've learned the heavier the container, the better. The difference between buying ice cream and buying air.
 
Slap Shot said:
Anyone ever added PB to brownie mix and if so do you do it in a way that makes PB swirls, or does it end up blending in?
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Haven't done it, but I assume it's sort of like mixing in caramel. Make sure you barely blend it in. Maybe 2-3 swipes with a fork. Too much blending and it ends up all mixed in and not "swirly". However, the different water content of PB might have different results. Worth a try.
 
MissThundercat said:
Trying to find an okay recipe for Hawaiian bread.
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If you know any Hawaiians:

classic-white-2.png
 
Once upon a time there was a botanist, and she was upset with her slightly chubby husband. She was so upset with her husband that she decided to ruin his dinner by finding the most disgusting plant she could find that was also edible. She fed it to him the first time as a more healthful option for dinner than his usual side dish. Taking glee in watching him choke down the dish that she decided to make it a regular part of their family’s food rotation. After all, her glee in his suffering far exceeded her own dislike in eating the plant.

So complete was her happiness at this move that she shared it with some of her friends who had sometimes complained about their husbands. And this nasty trend spread across the town. Eventually, it became so common, and sold as this healthful dish that others, not in on the joke, started to actually seek it out for their own use. And that’s how the world became eternally cursed with kale.
 
We usually just roughly chop it and saut?e it with lemon, butter, and minced garlic. It's kinda like broccoli. *shrug*

My mom makes a version of potatoes au gratin that incorporates kale, but it's no longer really health food at that point.
 
WisconsinWildcard said:
I prefer kale to spinach when cooking a pasta (think like lemon shrimp pasta with tomatoes). It holds up well and does not get over cooked. Raw kale on the other hand.
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You (and fade) might be right. I just remember eating it at a restaurant once (a very good restaurant) and I basically had to force it down. Not my cup of tea.

Side note: We usually use spinach as a way to increase yield on basil pesto when we don't have enough to harvest or don't want to spend an arm and a leg on store bought basil.
 
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