Porcupine Meatballs, An Old Favorite

No actual porcupines are harmed in the making of these meatballs.  The name refers to the grains of rice that stick out from the cooked meatballs!  These were a special comfort food from my kidhood, something Grammy used to make in her big, scary, rattly pressure cooker.

Last weekend I went looking for a recipe that seemed like what I'd seen my grandmother do.  I found one, made a couple of tweaks (more rice, and turkey instead of beef, Trader Joe's tomato soup instead of Campbell's), and they came out fabulous. In the picture, there's no sauce, since I made a double recipe yet didn't double the liquid-- oops. Brought them to a friend's party, and they were less messy that way!

But do make a single recipe and enjoy the wonderful tomato sauce. We used to eat these over mashed potatoes when I was a kid. I was always scared of the pressure cooker when Grammy made them. So happy I can make them now with my multicooker!

Porcupine Meatballs

Adapted from TheSpruce's recipe

• 1 pound ground turkey
• 2/3 cup uncooked long grain rice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoons dried shallots
• 1 box Trader Joes creamy tomato soup

In a large bowl, combine the meat, rice, salt, pepper, and shallots. Shape into small balls about an inch in diameter.

Heat the tomato soup by using the saute function.

Gently drop the meat balls into the soup mixture. Close the pressure cooker cover securely, then bring up to high pressure and cook for 15 minutes.

Let pressure drop of its own accord (natural pressure release). Test with a meat thermometer to make sure that the meat is 160°F. If not, cook for another 3 to 4 minutes after bringing the pressure cooker up to high pressure. Serve over mashed potatoes!

10 Minute Old-Fashioned Chicken Stew

I broke down and did it... I got a multicooker / electric pressure cooker.  Nope, not an Instant Pot.  I'm a die-hard Cooks Illustrated fan, so after reading their review of multicookers, I got a Fagor Lux LCD.  I've been cooking with one for about 5 weeks now, and just remembered I still had my kitchen blog.  Oh yeah!

Tonight's adventure was synthesizing an old-fashioned chicken stew from the various fancy fusion chicken stew recipes I found for Instant Pot.  I couldn't find anything that was quite what I wanted, so I made my own!  It probably took about 30 minutes from start to finish, with 10 minutes of that under pressure.  I chopped my veggies while the chicken was browning, so that cut down on the time.

Strata's 10 Minute Chicken Stew

Saute together, until chicken is browned on one or both sides; sprinkle flour on after first side of chicken is browned.

• 2 TBSP olive oil
• 1 - 1.5 pounds boneless chicken thighs, cut into roughly 1-inch cubes
• 10 large leaves fresh sage
• 1.5 tsp fresh thyme, or 1 tsp dried thyme
• ¼ cup white flour

Pour in liquid below and stir well to deglaze pan:

• 1 cup chicken broth
• 1 cup water  

Add to cooker, diced into 1-inch cubes:

• 2 medium parsnips
• 1 large carrot
• 3 small or 2 medium yukon gold potatoes
• 1 stalk celery
• 4 giant white mushrooms (2 - 3 inches across)

Sprinkle into cooker:

• 1 TBSP freeze dried shallots (or use 1 finely diced fresh shallot in the saute step)
• ½ tsp freeze dried minced garlic (or use 2 cloves finely diced in the saute step)
• ½ tsp salt
• ¼ tsp pepper

Seal and cook on HIGH for 10 minutes.  Allow to depressurize naturally. Enjoy!