JEWISH WORLD

When the cooking time is com- plete, let sit for 10 minutes to natu- rally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure. Press Cancel and remove the lid. Stir and then place the quinoa and beets into a large bowl and let cool for at least 10 minutes. Add the oil, celery, green onions, parsley, lemon juice, cumin, salt, pep- per and walnuts. Mix well. Serve at room temperature. Whole Peruvian Spiced Chicken (Meat) Serves 4-6 This super-easy spice com- bination is easy to double or triple, and to have on hand for chicken, steak or fish. The mix of spices comes from our won- derful nanny, Betty Supo. She is from Arequipa, Peru, and has nourished our family for many years. Hands-on time: 17 minutes Time to pressure: 10 minutes Cooking time: 25 minutes Release type: Natural Release for 15 Minutes Buttons to use: Sauté and Pressure Cook Advance prep: May be made two days in advance • 4 tsp. cumin • 1 Tbsp. paprika • 2 tsp. garlic powder • 1/4 tsp. salt • 1/4 tsp. black pepper • 2 Tbsp. extra-virgin olive oil, divided • 1 whole chicken, about 3-4 lbs. • 1 cup boiling water • 1 Tbsp. potato starch In a small bowl, combine the cumin, paprika, garlic powder, salt and pepper. Drizzle one tablespoon of the oil over the chicken and rub to coat. Shake the spice mixture onto the chicken and rub all over. Press Sauté and when the display reads “Hot,” add the remaining oil. Place the chicken into the inner pot, breast-side down, and cook for four minutes or until browned. Turn over and brown for another 4 minutes. Remove the chicken to a plate. Add the boiling water to the pot and use a wooden spoon to scrape the bottom of the pot clean. Place the steam rack into the pot and place the chicken on the rack, breast-side up. Secure the lid, ensuring that the steam release han- dle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 25 minutes. When the cooking time is com- plete, let the pot sit for another 15 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure. Press Cancel. Remove the lid, take out the chicken and place onto a serving platter. Press Sauté and cook the drippings for 4 minutes or more to reduce the sauce. To thicken the sauce further, you can scoop up about 1/4 cup of the drippings into a small bowl, add the potato starch, mix and return to the pot and stir. Cut the chicken into serving pieces. Pour some sauce over the chicken and serve the remaining sauce in a bowl alongside. If you make this the day before you are serving it, you can remove the fat from the reserved sauce before reheating. Spaghetti Squash With Fresh Cherry Tomato Sauce (Vegan/Pareve ) Serves 6-8 I try very hard not to waste pro- duce. This recipe was created when I had fading cherry tomatoes in my fridge that needed to be used up. Try to find ways to cook ingredients you already have before going out to buy more. I realize that this recipe has a step outside of the Instant Pot, but my goal was to have the sauce ready by the time the squash was cooked. Hands-on time: 15 minutes Time to pressure: 6 minutes Cooking time: 9 minutes Button to use: Pressure Cook Release type: Quick Release Advance prep: May be made two days in advance • 1 cup water • 1 spaghetti squash, about 2 1/2 lbs., cut in half horizontally and seeds scooped out • 1 Tbsp. extra-virgin olive oil • 3 large cloves garlic, finely minced • 2 lbs. cherry tomatoes, different colors preferably, halved the long way • 1/4 tsp. kosher salt • Generous pinch Aleppo pepper or freshly ground black pepper Place the water into the inner pot and insert the steam rack. Place the squash halves on top of the rack. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 9 minutes. Meanwhile, in a large frying pan, heat the oil over medium heat. Add the garlic and cook for one minute or until a few pieces start to color. Add the tomatoes and continue cooking for 7 to 9 minutes or until most of the tomatoes break down and you have a sauce. Stir occasionally. The mixture should bubble the entire time. Add the salt and pepper, and turn off the heat. When the squash cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Use a large fork to lift up the squash halves into a colander and let cool for 2 minutes, or until you can handle them; I lift them with a dishtowel. Use the fork to scrape the threads of the squash into the frying pan. Turn the sauce back on to medium heat. Use a fork to mix the squash into the sauce. When it is all mixed in, cook for 2 minutes. Taste and add more salt, if needed. Mocha Lava Cakes (Dairy or Pareve) Serves 6 Lava cakes are probably one of the most popular desserts served at events I attend. Everyone loves the cake outside and gooey inside. Because most recipes are designed for the cakes to be eaten very soon after they come out of the oven, lava cakes aren’t Shabbat-friendly. Purely by accident, I created these. I unmolded one and found it much too gooey, which meant I had to test it again. I left the others on my counter and unmolded them after dinner, many hours later, and found the texture perfect. You can make these before Shabbat and enjoy them for dessert or make them in advance of any dinner party or event. Hands-on time: 12 Minutes to cook in batches, plus 30 Minutes to cool Time to pressure: 7 minutes Cooking time: 7 minutes Button to use: Pressure Cook Release type: Quick Release Advance prep: May be made 4 hours in advance I try very hard not to waste produce. Try to find ways to cook ingredients you already have before buying more. continued on page 27 JEWISH WORLD • MARCH 19-25, 2021 23 Whole Peruvian Spiced Chicken Cookbook author Paula Shoyer. Cookbook continued from page 20 Friends of Steve Cohn Best Wishes For A Safe, Healthy & Happy Passover From My Family To Yours S TEVE C OHN