2021 National HDT Rally Cooking Seminar

Sous Vide Salmon with Wilted Spinach and Dijon Cream Sauce

  • 4 salmon fillets, skinless
  • 1 large bunch spinach
  • 1/2 cup Dijon mustard
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • Salt and pepper
  • Heat water bath to 115F/46.1C
  • Season salmon with salt
  • Place salmon in ziplock bag, place in water bath for 45 minutes
  • Before serving:
  • Heat pan over medium heat, add spinach. Cook until wilted and soft.
  • Add lemon juice, salt, pepper, remove from heat.
  • Mix cream and mustard, bring to a boil, reduce heat and stir.
  • Remove salmon from bags and pat dry. Serve on top of spinach, and drizzle with cream sauce.

Tikka Masala Version 1

Chicken Tikka

  • 2 lb chicken skinless and boneless, I used both chicken breast and thighs
  • 1 1/2 cups plain yogurt I used Greek
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp garam masala
  • 1 tbsp ginger minced
  • 5 cloves garlic minced
  • 1 tsp salt


  • 3 tbsp vegetable oil
  • 2 large onion chopped
  • 5 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp coriander ground
  • 2 tsp cumin ground
  • 2 tsp chili powder
  • 14 oz fire roasted tomatoes or regular diced tomatoes
  • 2 cups tomato sauce
  • 1 1/2 cups half and half
  • 1 tsp salt or to taste
  • 2 tbsp butter unsalted
  • 3 tbsp cilantro fresh, chopped for garnish
  1. Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so
    that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and
    refrigerate for at least 30 minutes up to 48 hours.
  2. Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed
    instructions on how to use your instant pot.)
  3. Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and
    chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
  4. Add the fire roasted tomatoes, tomato sauce and stir. Add the chicken to the Instant Pot,
    including all the yogurt marinade and stir.
  5. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant
    pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
  6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete,
    should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a
    rush. Carefully unlock and remove the lid from the instant pot.
  7. Add the half and half, salt and butter and give it a good stir. The butter is added to smooth
    the sauce.
  8. Garnish with cilantro and serve warm over cooked rice with naan or roti.

Tikka Masala Version 2

  • 2 pounds boneless skinless chicken breasts — cut into bite-size pieces
  • 1 1/2 teaspoons kosher salt — divided
  • 1 tablespoon unsalted butter
  • 1 small yellow onion — finely chopped
  • 3 large cloves garlic — minced (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cayenne pepper— use more if you like the dish spicy
  • 1 can no salt added tomato sauce — (8 ounces)
  • 1 can light coconut milk — (14 ounces)
  • 3/4 cup frozen peas
  • 1/2 cup plain nonfat Greek yogurt
  • Prepared brown rice — or naan, for serving
  • Fresh cilantro — for serving
  1. Season the chicken with 1 teaspoon kosher salt and set aside.
  2. Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger,
    garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is
    soft and the spices are very fragrant, about 5 minutes.
  3. Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until
    the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon
    Healthy Instant Pot Chicken Tikka Masala
    salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately
    release the pressure.
  4. Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a
    simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about
    10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes,
    and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle).
    Enjoy warm with rice or naan and a sprinkle of fresh cilantro.

Quinoa Spinach Salad

  • 2 teaspoons extra virgin olive oil
  • 1 package Al Fresco Chicken Sausage (chopped into small bite-sized pieces, any flavor)
  • 1 cup quinoa
  • 1 cup water
  • 4 cups fresh spinach leaves
  • 1 ounce fresh lemon juice
  • 2 ounces extra virgin olive oil (or avocado oil)
  • 1 teaspoon Dijon mustard
  • coarse salt
  • freshly ground black pepper

  1. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil. When oil is shimmering, add the sausage. Cook until the sausage is starting to brown, stirring occasionally, about five minutes.
  2. Remove the sausage from the pot and set aside. Add the quinoa to the pot and cook for 2-3 minutes, stirring frequently. Add the water and stir well to scrape up any browned bits from the bottom.
  3. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 1 minute. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  4. Meanwhile, make the dressing by mixing all the ingredients together. Set aside.
  5. When the time is up, allow the pressure to release naturally for 15 minutes, then remove the lid of the pot (release any remaining pressure, if necessary). Stir the quinoa and allow to cool a few minutes. 
  6. Stir the dressing into the quinoa and mix to coat thoroughly. Add the spinach and mix it in to wilt it slightly. Add the reserved sausage and mix well. 


Herbed Israeli Couscous

  • 1 tablespoon salted butter
  • 1 ¼ cups chicken broth
  • 8 ounces pearl (Israeli) couscous
  • 1 teaspoon Greek seasoning (such as Cavender’s®)
  • 1 teaspoon Tuscan herb olive oil
  • 1 tablespoon basil leaves, cut in thin strips
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh rosemary

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.

Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.

Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.


Honey Garlic Chicken

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/3 cup onion, diced
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 teaspoons cornstarch dissolved in 1/4 cup water
  • Sesame seeds & green onion for topping
  • Rice for serving
  • Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
  • In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
  • Cook on high pressure for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
  • Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
  • Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

White Rice

  • 1 cup white rice
  • 1 cup water

Put water and rice in instant pot, use rice setting or 8 minutes at pressure then quick release.

Makes 2 servings.

Brown Rice

  • 1 cup white rice
  • 1 cup water

Put water and rice in instant pot, cook for 20 minutes at pressure then quick release.

Makes 2 servings.


  • Tortillas (as large as you can find)
  • Tostadas (as small as you can find)
  • Rice
  • Beans
  • Shredded chicken, ground beef or turkey
  • Shredded cheddar cheese (avoid packaged shredded cheese as it contains cellulose and won’t melt as well

Heat large non-stick skillet over medium heat.

Place rice and beans on tortilla (along with any desired sauce), flatten with tostada.

Add meat on top of tostada, and fold tortilla to cover meat.

Drop a handful of shredded cheese onto skillet, and immediately place turtle “shell side up”–the folded over opening goes face-down onto the cheese. Heat until warmed through and cheese is slighcrispy.

Serve with shredded lettuce, sour cream, and salsa

Chocolate Chip Cookies

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups (10 ounces) chocolate chips
  • Sea salt (sometimes I add this, sometimes, I don’t)
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. If you have a stand mixer, let it run while you mix the dry ingredients in the next step.
  • Sift flours, baking soda, baking powder and salt into a separate bowl. Or don’t sift, measure my weight.
  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them. If you have time, press plastic wrap against dough and refrigerate for 24 to 36 hours, but this isn’t strictly necessary. When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat.
  • Drop cookie dough onto the baking sheet in balls approximately 1″ in diameter and bake for 9-12 minutes.

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