Ingredients

• 30 ML (2 TABLESPOONS) VEGETABLE OIL
• 30 ML (2 TABLESPOONS) BUTTER
• 750 G (1 2/3 LB) CUBED BEEF STEW MEAT
• 250 ML (1 CUP) BEEF BROTH
• 1 CAN (28 OZ) DICED TOMATOES WITH JUICE
• 45 ML (3 TABLESPOONS) TOMATO PASTE
• 3 SPRIGS FRESH THYME
• SALT AND PEPPER FROM THE MILL
• 3 LARGE CARROTS CUT INTO LARGE CHUNKS
• 2 MEDIUM RUTABAGAS CUT INTO LARGE CHUNKS
• 2 YELLOW ONION CUT INTO QUARTERS
• 2 MEDIUM POTATOES CUT INTO LARGE CUBES

Directions

1. Press the SAUTÉ function and adjust the temperature to 180 o by pressing TEMP/TIMER and then +
2. Add the oil and butter to the cooking vessel
3. When they are hot, add the meat and brown on each side
4. Cancel the SAUTÉ function by pressing KEEP WARM/CANCEL
5. Press MEAT/STEW and set the cooking time to 30 minutes by pressing the – key
6. Add the broth, tomatoes, tomato paste, thyme and potato, carrots, rutabaga, onions in quarters to the cooking vessel
7. Season well and mix
8. Close and lock the pressure cooker lid and position the valve to the SEALING position
9. When the cooking is finished, keep the KEEP WARM function on for 2 minutes, then turn the valve to the VENTING position and wait 1 minute
10. Close the lid and let stand for 10 minutes.
11. Cancel the KEEP WARM function
12. Open and serve

Just like that, you have a gorgeous recipe for beef stew with mushrooms in just under 1 hour with the think kitchen 13-function quickpot. Use it for your upcoming holiday recipes and more!

Enjoy!

Has your quickpot changed your life? We totally get it! A super efficient kitchen tool, it can be used to cook just about anything… including lobster! You can cook up to 2 lobsters at a time in your handy small appliance, and they’ll be steamed to perfection in just about 10 minutes. Pair them with a tarragon and shallot compound butter that’s easy to prepare ahead of time and you’ve got an unforgettable meal that’s perfect for a celebration or any night where you’re feeling a little fancy.

Want to try it? Here’s what you’ll need:

Ingredients:

For 2 lobsters:

1 1/2 cup cold water

2 tsp salt 

2 live lobsters, 1 to 1 1/4 pound each

Tarragon and shallot compound butter:

• 1/2 lb unsalted butter (1 cup or 2 sticks), room temperature

• 1 small shallot

• 1 small bunch of chives

• 1 to 2 tbsp fresh tarragon

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Preparation:

Tarragon and shallot compound butter:

1. Place room temperature butter in a small bowl and work it with a wooden spoon until just smooth. Set aside.
2. Finely mince the chives, shallots, and tarragon and add to the bowl. Season well with salt and pepper and stir gently to combine everything. If using now, serve immediately.
3. To keep the butter on hand for future uses, roll the butter by laying a large piece of plastic wrap onto the counter. Scoop the butter mixture out of the bowl and place onto the plastic wrap. Roughly shape into a log, about 1″- to 1 1/2″ -inches round. Carefully wrap the plastic around the log and roll to seal. Twist the plastic on each end in opposite directions, so the butter becomes compressed. Tie each end of the plastic wrap into a knot or secure with rubber bands and place into the refrigerator until completely chilled. Once ready to use, remove the plastic wrap and cut the cold butter into thin pieces before placing over grilled meats, seafood, or cooked vegetables.

Lobster:

1. Put the steamer rack in the inner pot and add the water and salt.

2. Kill the lobsters by inserting a knife deeply into the lobster’s head (locate the little white line and insert there). The lobster dies instantly. Remove the rubber bands and immediately put the lobsters in the quickpot.

3. Secure the lid with the steam pressure release button in the pressure position. Select “pressure or manual”, set for 4 minutes to “high with keep warm at off”. Press “start”. The appliance will take about 5 minutes to start cooking.

4. When the timer beeps, release the pressure immediately, remove the lid, and take out the lobsters. Serve immediately with some compound butter.

A true feast, ready in just a few minutes! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Here is how to make it:

Ingredients:

1 cup diced carrots

1 cup diced celery

29 oz. canned petite diced tomatoes

2 Whole Shallots Minced

1 Clove Garlic Minced

1 Tblsp. Butter

32 oz. low-sodium chicken broth

1 Tblsp. Old Bay Seasoning

1 Tsp. Dried Dill

1 Tsp. Freshly Ground Black Pepper

.5 Tsp Paprika

4 Lobster Tails or 24 oz. frozen lobster

1 Pint Heavy Whipping Cream

Preparation:

1. Place butter, minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes, or until shallots and garlic are translucent.
2. Place tomatoes, carrots, celery, minced shallots and garlic into your Quickpot.
3. Add chicken broth and spices to the Quickpot.
4. If you’re using full lobster tails, use a knife to cut off the fan at the end of the lobster and add those to the pot, otherwise place the frozen lobster into the Quickpot.
5. Set the Quickpot for four minutes.
6. Once the pot comes to full pressure and completes the four minute cook cycle, allow it to naturally release the pressure.
7. *If you’ve used lobster tails take them from the pot and remove the flesh from the tails at this time.
8. Using an immersion blender, puree the soup mixture to desired chunkiness.
9. Add the cream and stir.

Not as intimidating as you thought, right? With the right tools, something as decadent as lobster bisque can be made right in your own kitchen. Serve with some crusty bread and enjoy!  If you make this recipe and want to share it with us, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

As we’re finally able to soak up the sunshine and embrace the good weather of the long awaited summer season, one of the best ways to celebrate the warmth is to enjoy a delicious meal enjoyed among loved ones. This meal captures the very essence of summer, with bright, fresh flavours that go best with a summer breeze!

Let’s start with the star of the show: lobster! Fresh lobster is a tell-tale sign of the season. Here’s our recipe for how to prepare lobster in your quickpot…

Ingredients:

1 1/2 cup cold water

2 tsp salt

2 live lobsters, 1 to 1 1/4 pound each

Preparation:

1. Put the steamer rack in the inner pot and add the water and salt.
   
2. Prepare the live lobsters for cooking, first by inserting a knife deeply into the lobster’s head, this will kill the lobster instantly.
   
3. Remove any rubber bands and immediately put the lobsters in your quickpot.

4. Secure lid with the steam pressure release button in the pressure position. Select “pressure or manual”, set 4 minutes to “high with keep warm at off”. Press “start”. 

5. Once you’re done cooking, release the pressure immediately, remove the lid and take out the lobsters.
   
6. Season according to your preference.

As simple as that, you have a gorgeous helping of fresh, steaming lobster. However, our summer feast does not end there! Cooking on the grill, a quintessential summertime ritual, also has its place in our dinner tonight. Here’s our recipe for grilled chicken skewers using our smokeless electric grill!

Ingredients:

2 cups coriander leaves

1.6 kg chicken thigh filets trimmed

2 tbsp Vegetable Oil

Sea salt and cracked black pepper to taste

1/2 cup water

1 tbsp lime juice

Chipotle seasoning

Preparation:

Add the chicken, oil, salt, and pepper and toss to coat, half the coriander and chipotle seasoning,  Refrigerate for 30 minutes to marinate. 

Preheat a char-grill pan or barbecue to medium heat. Skewer 2 chicken thigh fillets horizontally on 3 metal skewers. Repeat with the remaining chicken fillets. Cook the skewers for 5–6 minutes each side or until charred and cooked through. Slice the skewers and serve.
You may also use shrimps with this recipe or if you’d like to sub it out for a vegetarian option – tofu works well!

If you’ve prepared chicken, shrimp or even tofu using the electric grill, our next recipe makes great use of the protein. One of the things we love about summer is bringing more spice and heat to our palate and one of our favourite ways to turn up the heat is by making everyone’s favourite, chicken tacos!

If you have left over chicken or shrimp, instead of skewering them, slice them and add to some crunchy hard-shell corn tortilla tacos. The best way to serve tacos is using our Taquito taco holder, perfect for four tacos (but no one is counting!), with the Hyacinth serving basket, filled with toppings like red onion, avocado, red cabbage slaw, pickled jalapenos, sour cream, etc. This way, everyone can serve themselves and build their own tacos, a fun and interactive way to eat together!
This was our idea for a  festive summer dinner, there’s something for everyone to ensure that everyone gets a taste of summer with every bite. If you make any of these recipes, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.

Bon Appétit!

Ingredients:

• ½ tablespoon extra-virgin olive oil
• 1 tablespoon ground cumin
• 1 teaspoon dried minced onion
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne
• ¼ teaspoon black pepper
• 1 medium onion, diced
• 2 poblano chiles, ribbed and seeded
• 1 jalapeno (ribbed, seeded if you don’t want it spicy)
• 1 – 8 ounce boneless, skinless, chicken breast, cubed
• 2 – 15 ounce cans of white beans, rinsed and drained
• 3 cups chicken broth
• Lemon or lime quarters – to taste
• Diced avocado (optional)

Preparation:

1. Preheat your Quickpot using the SAUTE function. When the display panel reads HOT, add the oil, cumin, minced onion, salt, garlic powder, cayenne, black pepper, onion, poblanos, jalapeno, and chicken. Saute until the chicken begins to turn white and the onion becomes translucent, about 5 minutes.
   
2. Add the beans and broth.
   
3. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5 minutes.
   
4. Once cooking is finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes – it’s hot.
   
5. Open the cooker and stir in the cilantro. Squeeze some lemon or lime juice and top with avocado, to taste

We hope that you enjoy this beautiful recipe, full of complex flavours and with the perfect amount of heat to welcome the warmer months.  If you make this recipe and want to share it with us, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.