Kadhai mushroom

Ingredients:
Mushrooms (portobello, button, shiitake), halved or quartered -- a bunch
Onions -- 2

Onion tomato masala
Oil - 2-3 tbsp
Cumin
Onions, finely chopped
Sugar - 1 tsp
Ginger, garlic, and green chillies, pounded
Turmeric, Kashmiri mirch, coriander powder
Tomatoes, chopped
Tomatoes, puréed
Reduce and reserve

Kadhai masala
Roast and grind the following: Cumin, coriander, fennel, pepper, green cardamom, salt
Add red pepper flakes and dried crushed methi leaves

Mushrooms
Hot oil -- 2 tbsp
Fry the mushrooms until water dries, reserve.
Fry large onion and capsicum pieces, add large tomato pieces

Paneer
If using, hot oil -- 2 tbsp, fry and reserve.

In that last dish, add prepared onion tomato gravy, kadhai masala, mix well. Some water, coriander leaves, mix well. Add the mushrooms and/or paneer.

Author: Shrinkingsodacan

Source: This recipe.

Jicama salad

Ingredients:
Jicama, diced or cut into long strips -- 2 cups
Cucumber, diced or cut into long strips -- 1 cup
    [scoop out the meat to reduce moisture]
Red onion, chopped fine -- 1/4 cup
Yellow pepper, diced -- 1
Red pepper, diced -- 1
Green pepper, diced -- 1
Pineapple, diced -- 1/2 cup
Green chilies, chopped fine -- 1-2 tbsp
Ginger, chopped fine -- 1-2 tbsp
Coriander leaves, chopped fine -- 1/4 cup

Lemon, juiced -- 1 large
Olive oil -- 1/3 cup
Balsamic vinegar -- 1/4 cup
Salt -- 1/4 to 1/2 tsp

Method:
Mix together the diced veggies in a bowl. Whisk together the olive oil, lemon juice, balsamic vinegar, and salt and mix well with the diced veggies. Set aside for 30 min to let the juices combine together.

Author: Shrinkingsodacan

Polish mushroom sauce

Ingredients:
Porcini or portobello mushrooms, diced - 4 large if portobello
Olive oil - 3 tbsp
Sour cream - 1/2 tub
Chicken stock - 1 cup
Sherry (optional) - 1/4 cup
Corn flour - enough to thicken, 2-3 tbsp

Method:
Wash, pat dry, and dice the mushrooms. Heat olive oil and fry the mushrooms until they start to release moisture. Mix chicken stock with 1 cup hot water and mix into the mushrooms. Add sherry if using. Cook covered until mixture thickens. Dissolve corn flour in some of the hot liquid and pour back, stir slowly to thicken. Mix in sour cream and cook on low flame for a few more minutes.
Garnish with chopped parsley (optional). Serve on top of sous vide pork chops.

Author: Shrinkingsodacan

Instant Pot sous vide pork chops

Salpimiento the pork chops if needed.
Use the Instant Pot's Ultra mode, setting the temperature to 140 F, time to 1 hour, and setting the pressure OFF.
Place each pork chop in a sandwich bag. When the IP has finished preheating, use the displacement method to seal each sandwich bag and weigh them down. No need to close the IP.

When done, sear in pan.

Sourdough starter

 

Day 1: 50 g flour + 50 ml water
Day 2: 50 g flour + 50 ml water
Day 3: Discard 100 g, add 100 g flour + 100 ml water
Day 4: Discard 150 g, add 100 g flour + 100 ml water
Day 5: Discard 200 g, add 150 g flour + 150 ml water
Day 6: Discard 250 g, add 200 g flour + 200 ml water
Source.

Store in fridge if not using daily. To feed, throw away half of starter and replenish with equal masses of flour and water.

Optionally, to turn this into "solid" levain: stand mixer on low speed for 6 min. Cover with plastic wrap, poke centre. Leave at room temperature for 6h then chill overnight.
Source.

When making bread, the first step involves mixing in the starter and then a long rise (~12h). You can then reserve some of the resulting risen mixture as the starter for the next session.
Source.

Some recipe options:
100% rye sourdough (Irish)
Danish (60%) rye bread with sourdough
100% rye sourdough
100% rye sourdough (German)

Instant Pot non-white rice

Rose matta rice: 1:5 water, 27 min, natural release, drain water and rinse

Wild rice: 1:2.5 water, 35 min, manual release

Sprouted brown rice: 1:1 water, 18 min, natural release for 10 min then manual release

Brown basmati rice: 1.5:2 water, 15 min, 10 min then manual release

Soymilk fish curry

 Ingredients:

White fish fillets or whole fish, preferably boneless -- 1 kg

Olive oil for searing fish - approx 1 tbsp

Red onion, finely chopped - 1 large

Ginger, finely chopped - 2" piece

Green chilies (arbol verde), finely chopped - 4

Garlic cloves, whole - 4-6

Cooking oil - 2-3 tbsp

Medium tomatoes, cut into large pieces - 3

Chopped veggies (carrots, cauliflower, broccoli) - 2 cups (I used half a frozen bag)

Coriander leaves, finely chopped - 1 bunch

Soymilk, unsweetened - 2 cups or as needed

Salt - 2 tsp or to taste

For the paste:

Tamarind paste - 2 tbsp (optional; if not using, garnish at the end with juice from a large 

                                      lemon)

Coconut, grated (unsweetened) - 1.5 cups

Cumin powder - 1.5 tsp

Dried red chilies (mild, something like ancho) - 2 large (if using a spicier variety, use 1)

Method:

Blend the tamarind, coconut, cumin, and red chilies into a thick paste using as little water (or soymilk) as possible. Pour the paste into a bowl and mix in 1 cup of soymilk. Set aside.

Heat a cast iron griddle and brush a few drops of olive oil on it. Sear the fish on medium-high heat until both sides are seared well. Let cool, then cut into bite-size pieces. Set aside.

Heat oil in a large saucepan. When hot, add the onions, green chilies, garlic, and stir fry for a few minutes. When the garlic turns translucent, add salt and mix well. Add the tomato pieces and mix well. Cook on a medium flame for 5 minutes, then toss the frozen veggies in. Stir well and cook for 5-7 minutes. Cook covered until the tomato pieces are soft. Mix in the spice paste and stir well. Bring to boil on a medium-low flame, then cook covered for 10 minutes. Add the remaining 1 cup of soymilk and cook on a low flame until it starts to boil. Add the chopped coriander and mix well. Add the fish pieces and slowly mix them into the gravy. Cook covered for another 5 min and turn off the flame.

Check for salt. If no (or not enough) tamarind was used, garnish with lemon juice.

Serve on rice or as a thick soup.

Author: Shrinkingsodacan