spread each slice with boursin; layer other ingredients on top
Nutrition
470 calories
Notes
I used and recommend an everything bagel
you can use any flavor of boursin, but I recommend the cracked pepper one; if you don’t have it, crack some fresh black pepper on top of whatever flavor boursin you have, after spreading
can turn it into a breakfast sandwich by adding an over easy fried egg on top
Add warm water, reserving a couple of tablespoons, and begin mixing/kneading the dough
If needed, use the remainder of the water to fully hydrate the dough and form it into a ball; cover in plastic wrap and set aside to hydrate for ~30 minutes
Tear off chunks of dough and form into smaller balls (or weigh out 30g portions for street taco size tortillas)
Preheat tuvva, comal, griddle or dry frying pan on medium high heat
Set dough balls between plastic and shape using tortilla press
Place flattened tortillas onto dry pan and cook a few minutes on each side; if they puff up, press them down with a spatula. Do not overcook
When done, take off heat and immediately cover in aluminum foil; stack tortillas one atop the other
Nutrition
100g (cooked) = 218 calories
Notes
Masa Harina is a type of corn flour which uses nixtamalized corn; do not use cornmeal
The cornstarch helps keep the tortillas soft, highly recommended
Take a sandwich bag, cut off the zip top and slit out the sides so that you have one long plastic sheet; use this to sandiwch your tortilla between on the tortilla press.
Steaming the tortillas in aluminum foil helps keep them warm and pliable. Do not skip this step
If you do not have a tortilla press, you can just squash the balls of flour with a heavy pot, use a rolling pin, or even just your hands; the press just makes things easier
set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
add garlic, cook 1 minute until fragrant
add the rest of the ingredients (except Parmesan and heavy cream)
Pressure: high Time: 5 minutes Release: quick
purée contents with immersion blender until smooth
stir in Parmesan and heavy cream, let warm through; serve hot
Stovetop
Use a heavy-bottomed pot and instead of pressure cooking in step 3, simmer until everything is tender and starts to break down.
Nutrition
Calories = 1,215 total recipe (152 per serving)
Notes
blend less for chunky soup
use (1) 28oz can or (2) 14 oz. cans for the tomatoes. 2 oz less than the full 30 called for in the recipe isn’t a big deal but the difference can be made up with fresh tomatoes so a third can isn’t opened unnecessarily
a 30oz box of stock can be used instead of the BTB base + water
a large carrot can be substituted for the red bell pepper, though the latter is tastier
See the freezing guide for tips and information on freezer-safe food storage.
Mix oyster sauce, fish sauce and sugar in small bowl; use half the mixture to marinate the chicken.
Prep the rest of the vegetables and ingredients (chop onion, bell pepper, slit Serranos)
Cook
In a large wok, heat HALF the oil until shimmering and add marinated chicken along with any marinade that’s settled in the bottom of the bowl (NOT the rest of the mixture which was set aside in step 1)
Saute chicken until mostly cooked through and no longer pink on the outside. Cut into a piece to see if it’s cooked. Remove from wok and set aside.
In the same wok, without cleaning, add the remaining oil and stir fry the onions, bell peppers, carrots, Serrano peppers and garlic to desired doneness.
Add rice and continue to stir fry.
Add marinade mixture set aside in step 1, plus soy sauce; stir to distribute sauce evenly.
Add chicken back to wok (with any accumulated juices), cilantro, and Thai basil; stir fry until chicken is cooked through.
Serve hot with sliced cucumbers and fresh lime wedges
Nutrition
Calories: 300 per serving (⅙th of recipe)
Notes
1 mini cucumber = 10 calories, juice of half a lime = 6 calories
Go easy on the serrano if you can’t tolerate heat very well
If your wok or frying pan is small, make the recipe in batches
this makes a LOT of soup! The instant pot is almost completely full, so if you don’t think you’ll eat that much or can’t freeze the leftovers adequately, half the recipe by halving all the ingredients. Pressure cooking time will remain the same!
adjust salt/seasonings to your preferences
the recipe is pretty forgiving, so use vegetables that you have on hand or leave out what you don’t like
