Instant Pot Pinto Beans (No Soak)

  • 1 cup dry pinto beans
  • 2 cups water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (or if you prefer it saltier, use up to 1/2 teaspoon salt instead)
  1. Add all ingredients to Instant Pot
  2. Cook on Pressure for 36 minutes, allow to natural release for at least 15 minutes before quick release, or allow to completely natural release

Instant Pot Brown Rice

  • 2 cups brown rice
  • 2 cups water
  1. Add ingredients to Instant Pot.
  2. Cook on Pressure for 15 minutes, allow at least 5 minutes (10 recommended) natural release before quick release.

Instant Pot Chicken Rice Porridge (Bubar Ayam)

  • 1 cup Rice
  • 2 Large Frozen Chicken Breasts (or 3 small chicken breasts, or 4-5 chicken tenders)
  • 1 Tablespoon Crushed Ginger (or 2 1-inch cubes diced ginger)
  • 4 diced cloves Garlic OR 1 Tablespoon crushed Garlic
  • 8 cups water
  • Mushrooms (optional)
  • 1/2 teaspooon Salt
  • Cilantro (diced for topping)
  • Sambal Sauce (for topping)
  • Raw Peanuts (chopped for topping)
  • Fried Shallots or Onions (for topping)
  • Kecap Manis (thick sweet soy sauce) (for topping)
  • Sesame Oil (for topping)
  1. Add rice, garlic, ginger, salt, and optional mushrooms to the Instant Pot. Lay the frozen chicken breasts on top. Pour water over everything.
  2. Cook on Pressure for 30 minutes (use 20 minutes if chicken is NOT frozen)
  3. Allow to naturally release. Then open and stir gently. Use tongs to remove chicken breasts, shred the chicken into a toppings bowl.
  4. Prepare toppings in individual bowls, setting out chopped cilantro, raw peanuts, fried shallots, kecap manis, sambal sauce, shredded chicken, and sesame oil.
  5. Scoop rice porridge into dishes, then add toppings as desired and enjoy!

Thanksgiving Traditional Homemade Stuffing

  • 1/2 cup Unsalted Butter (Organic butter preferred, or substitute Olive Oil if making a “non-dairy” version)
  • 2 1/2 cups chopped Onion
  • 4 cups chopped Celery
  • 3/4 cup chopped Fresh Parsley (it is important that it is fresh parsley and not dried parsley)
  • 1 teaspoon Salt (if you are multiplying the recipe it is important to reduce the salt – for double recipe, use 1.5 teaspoons, triple recipe use only 2 tsp. If you find yourself accidentally using salted butter instead of unsalted, skip adding additional salt entirely, or add only 1/4 teaspoon salt if making a double recipe.)
  • 1 Tablespoon Poultry Seasoning (powdered preferred – if you don’t have this spice, do a general mix of thyme, marjoram, oregano, rosemary, sage, tarragon)
  • 1 teaspoon Paprika
  • 1/2 teaspoon Pepper
  • 1 Egg (slightly beaten)
  • 12 cups Fresh White Bread, cut into 1/2 inch cubes – loosely measured in measuring cup, not packed. I am really picky with the bread that I buy for stuffing, it is always plain white bread, and a more “simple” type of bread – Whole Foods Organic White Bread works fine. I highly recommend pre-sliced loaves, because then it is so much easier to cut up.
  1. Place the butter (or oil) in the bottom of a GIANT pot on low heat on the stove to start melting slowly.
  2. After the butter starts melting, add the diced celery and onion into the pot with the butter.
  3. Sauté the onion and celery until it is very soft on medium-low heat. This may take 45 minutes to 1 1/2 hours, depending on if you are making 1 recipe or a multiple recipe. It should all be very thoroughly softened, plus with some pieces beginning to brown.
  4. Remove from heat, add all the remaining ingredients into the giant pot, and gently stir with scooping motions until thoroughly mixed (this can be challenging to stir, but eventually it will be stirred if you keep at it with large scooping motions!). I recommend first adding the bread and parsley at the same time and stirring this into the sautéed onions and celery. Place all the dry spices and salt into a small bowl and stir together. Put the egg(s) into another small bowl and mix. Then sprinkle 1/3 dry spices and pour some of the egg into the giant pot, stir with several large scooping motions, then sprinkle in 1/3 more dry spices and all the rest of the egg, stir again, then sprinkle the final 1/3 dry spices and do some final stirring. It should smell amazing at this stage.
  5. Spoon the mixture into the turkey and/or into casserole dishes. Add some vegetable or chicken broth (1/4 to 1/2 cup or so, depending on how much is left over) to stuffing in a casserole dish to add some extra moisture, since it won’t get the extra juices from being in the turkey. If you can’t cook it right away, make sure to refrigerate it until it is time to cook because of the raw egg.
  6. The casserole dish of stuffing can be cooked at the same temp you are cooking the turkey, or you can cook it separately at 375 degrees or so for 30 to 55 minutes. If you DIDN’T refrigerate before cooking and just cooked it immediately, the cook time will be 30 minutes. If you did refrigerate the raw stuffing before cooking then it will take 55 minutes. Be sure to cover the casserole dish of stuffing with aluminum foil or a lid when cooking – if you want it to be a little browned on the top of the casserole then remove the cover for the last 10 minutes until browned on top.
  7. Final step: devour the stuffing!!  Yum!

This is a single recipe above which probably serves 4 with leftovers. I always make at least a double recipe, and have previously made a triple or quadruple recipe for huge groups, and it has not had any issues with being multiplied significantly, other than the essential salt modification noted above.

Gyoza Making Recipe

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