Browse Category by Elaine Walker
Elaine Walker, Slow Cooker or Instant Pot, Vegetables

Steamed Broccoli

broccoli florets
water

Pour ½ cup cold water in Instant Pot. Place steamer basket in Instant Pot, then layer broccoli florets on it.

Pressure cook for zero to 1 minute at high pressure, then immediately Quick Release. Remove broccoli, sprinkle with salt & pepper, and serve.

Devin's recipes, Elaine Walker, Seafood

Lemon Basil Salmon

2 (6 ounce) salmon fillets
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon melted butter
1 teaspoon dried basil
pinch of dried dill weed (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Place salmon on top. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the other ingredients. Pour the sauce over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout.

Breakfast, Elaine Walker

Gingerbread Waffles

2 cups flour
1/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 large eggs, separated
1-1/2 cups buttermilk
1/2 cup molasses
1/2 cup vegetable oil

Combine the flour, sugar, baking powder, baking soda, salt, and ginger in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, whisk together the egg yolks, buttermilk, molasses, and vegetable oil. Make a well in the dry ingredients and pour in the egg yolk mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps.

In another separate bowl, whip the egg whites until soft peaks form, then fold into the batter. The consistency should be quite thick.

Preheat a waffle iron. (If not a non-stick waffle iron, then coat it with cooking spray.) Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Breakfast, Elaine Walker

Eggnog Waffles

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs, separated
2 cups eggnog
6 tablespoons butter, melted

Combine the flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, whisk together the egg yolks, eggnog, and melted butter. Make a well in the dry ingredients and pour in the egg yolk mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps.

In another separate bowl, whip the egg whites until soft peaks form, then fold into the batter. The consistency should be quite thick.

Preheat a waffle iron. (If not a non-stick waffle iron, then coat it with cooking spray.) Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Breakfast, Elaine Walker

Blueberry Oat Pancakes

1 cup quick-cooking rolled oats
2 tablespoons light brown sugar
1 cup flour
3 teaspoons baking powder
3/4 teaspoon salt
2 cups milk
1 large egg
2 tablespoons vegetable oil
1 cup fresh blueberries, rinsed and gently patted dry

In a large mixing bowl, add rolled oats, sugar, flour, baking powder and salt.
In a separate bowl, whisk together the milk, egg, and oil.
Make a well in the dry ingredients and pour in the milk-egg-oil mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Gently fold in blueberries.

Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/4 cup portions. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.

Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed.

Elaine Walker, Seafood

Glazed Salmon

2 8-ounce salmon fillets
1/2 cup brown sugar
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 to 1-1/4 teaspoons sriracha sauce

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Place salmon on top. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the other ingredients. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout.

Elaine Walker, Soup

Carrot, Sweet Potato, Ginger Soup for Two

1 tablespoon butter
1 cup finely chopped carrots
salt and ground black pepper to taste
3 cups chicken stock
1 cup finely chopped sweet potato
1/8 teaspoon dried thyme
1 to 1½ teaspoons ground ginger
¼ orange, juiced
1 tablespoon brown sugar
¼ teaspoon ground red pepper
1 pinch ground cinnamon
2 tablespoons half-and-half

Step 1
Heat butter in a large pot over medium heat; cook and stir carrots in the melted butter for 5 to 10 minutes. Season with salt and pepper.

Step 2
Stir chicken stock, sweet potato, ginger, and thyme into carrots. Bring to a boil, reduce heat and simmer until sweet potato is soft and flavors of soup have blended, 20 to 30 minutes. Mix orange juice, brown sugar, red pepper, and cinnamon into soup.

Step 3
Puree soup using a hand blender until smooth. Stir half-and-half into soup.

Elaine Walker, Seafood

Baked Clams

6 large clams in shells
1/2 c. Panko breadcrumbs, unseasoned
3 cloves garlic, minced
½ cup butter
2 T. Parmesan or Romano cheese, grated
1 teaspoon lemon juice
1 dash hot pepper sauce

Step 1
Rinse the clams in cool water then drain. Freeze them for 10 minutes or until the shells open. Remove the empty half of the shell from each one. Place the full halves onto a baking sheet.

Step 2
Preheat the oven to 350 degrees F. Melt the butter in a skillet over medium heat. Add the breadcrumbs and garlic mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells. Top with cheese.

Step 3
Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce. (Directions are vague – 1 teaspoon lemon juice and hot sauce per clam?)

Elaine Walker, Vegetables

Korean Twice Fried Tofu

14 ounces to 1 pound medium-firm or firm tofu, patted dry with a kitchen towel
1/4 cup potato starch (may substitute cornstarch)
2 cups vegetable oil
1/4 cup ketchup
1/4 cup Korean rice syrup (may substitute 3 tablespoons sugar or honey)
3 tablespoons gochujang (Korean chile paste)
1 tablespoon toasted pumpkin seeds
Cooked white rice, for serving

Directions
Cut the tofu into 1-inch dice and put the pieces in a zip-top bag. Add the potato starch, seal the bag and gently turn the bag over until the tofu is well coated. Remove each piece from the bag individually (to keep them from sticking together) and transfer to a large plate lined with plastic wrap, parchment paper or a silicone baking mat, leaving space between the pieces.

Set a cooling rack over a large rimmed baking sheet.

In a large, deep skillet or Dutch oven over medium-high heat, heat the oil to 340 degrees. Carefully add the tofu pieces, one at a time, making sure they don’t touch. (Work in batches if necessary.) Reduce the heat to medium. Fry the tofu, using a long fork or slotted spoon to nudge the pieces apart if they start to touch (the potato starch is very sticky) and carefully turning the pieces as needed, until they are very lightly browned all over, 8 to 10 minutes. Using a slotted spoon, transfer the pieces to the cooling rack, keeping them from touching. Let the tofu cool for at least a few minutes while you make the sauce.

In another large skillet (preferably nonstick) set over medium-high heat, combine the ketchup, rice syrup and gochujang. Cook, stirring, until the sauce bubbles, 1 to 2 minutes. Turn off the heat.

Return the heat under the frying pot to medium-high, and heat until the oil reaches 350 degrees. Add all the fried tofu pieces; you don’t need to worry about them touching this time. Fry the tofu, turning the pieces with a slotted spoon until they are golden brown and crunchy all over, 4 to 5 minutes. Using the same slotted spoon, transfer the tofu to the cooling rack.

Reheat the sauce over medium-high heat until bubbling. Add the hot fried tofu and gently toss to coat. Transfer to a serving plate, sprinkle with the pumpkin seeds, and serve hot, with rice.

Breakfast, Devin's recipes, Elaine Walker

Classic Waffles

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup sugar
2 large eggs eggs
1-3/4 cups warm milk
1/2 cup butter, melted
1 tablespoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Preheat a waffle iron. (If not a non-stick waffle iron, then coat it with cooking spray.) Pour batter into waffle iron in batches, and cook until crisp and golden brown. (For my waffle maker, use median setting.)

One recipe makes 8+ waffles (4+ pairs) and a half recipe makes 4+ waffles (2+ pairs).