Format your Data (Content)

{
   "op":"add",
   "path":"/items/awesome_omelette",
   "value":{
      "attributes":{
         "title":"Awesome Omelette",
         "url":"https://www.homeoasis.com/recipe/awesome-omelette.html",
         "description":"Omelettes can be a little intimidating. Omelette also falls on the healthier end of the spectrum, whereas some omelettes are oozing with cheese. The pan-roasted tomatoes are one of favorite additions, but they can be skipped if you’re in a hurry or substituted with another juicy vegetable of your choosing (sautéed mushrooms, zucchini or eggplant, for example). Serve it up with a side of fruit and a steaming cup of coffee or tea and you’re all set!",   
"medium_image_url":"https://www.homeoasis.com/images/recipe/201851/img1.jpg",
         "rating":4.7,
         "reviews":22,
         "prep_time_mins":10,
         "cook_time_mins":10,
         "servings":10,
         "ingredients":[
            "10 Eggs",
            "240g of grape or cherry tomatoes, halved",
            "1 tablespoon ghee or olive oil",
            "2-3 tablespoons pistachio pesto, or other", 
            "100g Olives",
            "Salt: white & fine"
         ],
         "category":[
            "Breakfast",
            "Brunch"
         ],
         "directions":"Melt about 1 teaspoon of ghee/oil in an 8-inch cast iron [or non-stick] pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, flipping every few minutes until the liquid has mostly cooked off and they look caramelized [refer photo 1]. Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining ghee/oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes until the edges and bottom start to set. Once the omelet starts to set gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Dollop the pesto on one half of the omelet and sprinkle the same half with roasted tomatoes. Loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. Let cook 1 more minute then slice in half and serve immediately. Top with salt + pepper as desired."
      },
    }
}

{ 
   "op":"add", 
   "path":"/items/awesome_omelette_video", 
   "value":{ 
      "attributes":{ 
         "title":"How to Make Our Awesome Omelette", 
         "url":"https://www.homeoasis.com/video/awesome-omelette-video.html", 
         "description":"Follow along our Awesome Omelette recipe with this companion video.", 
         "medium_image_url":"https://www.homeoasis.com/images/recipe/201851/img1.jpg", 
         "rating":4.7, 
         "video_id":HDRS2748, 
         "video_duration":5, 
         "category":[ 
            "Videos", 
            "Breakfast" 
         ], 
      }, 
   } 
}

{
   "op":"add",
   "path":"/items/awesome_omelette_pdf",
   "value":{
      "attributes":{
         "title":"Awesome Omelette",
         "url":"https://www.homeoasis.com/pdf/awesome-omelette.pdf",   
  "medium_image_url":"https://www.homeoasis.com/images/recipe/201851/img1.jpg",
         "rating":4.7,
         "category":[
            "PDF",
            "Breakfast"
         ],
      },
      "@import":{
         "path":"/pdfs/awesome_omelette.pdf"
      }
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}

{ "op":"add", "path":"/items/almond-scones-with-tangerine-curd", "value":{ "attributes":{ "url":"recipes/almond-scones-with-tangerine-curd", "id":"almond-scones-with-tangerine-curd", "name":"Almond Scones with Tangerine Curd", "description":"An English delicacy, citrus curds are traditionally spread on warm scones and tea breads or used as a pastry filling. Curds are simple to make: Egg yolks and sugar are beaten with citrus juice over hot water until thickened, then the mixture is stabilized by adding butter, which allows it to remain thick when chilled. Although curds can be made in a double boiler pan set, they are easier to make in a stainless-steel bowl set over a pan of simmering water. The larger, wider bowl facilitates whisking. Citrus curd will keep for weeks in the refrigerator, making it a good holiday gift.", "directions":"To make the tangerine curd, in a saucepan over medium-low heat, bring 1 inch of water to a low simmer. In a stainless-steel bowl, combine the whole egg, egg yolks, sugar and kosher salt and whisk to combine. Whisk in the tangerine zest and juice. Place the bowl over the pan of simmering water and whisk until the eggs are warm and begin to thicken, about 3 minutes. Whisk in the butter 1 Tbs. at a time and continue whisking constantly until the mixture is thick enough to form a thick, nondissolving ribbon on the surface when dropped from the whisk, at least 10 minutes total. <br><br>Remove from the heat and strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or up to 1 week.<br><br>Preheat an oven to 425°F. Line a baking sheet with parchment paper. <br><br>To make the scones, in a large bowl, combine the flour, ground almonds, sugar, baking powder and sea salt and whisk until well blended. Cut the butter into small pieces and add to the flour mixture. Using a pastry cutter or 2 table knives, cut in the butter until the mixture resembles coarse meal. In another bowl, whisk together the eggs, cream and almond extract. Stir into the flour mixture just until evenly moistened.<br><br>Turn the dough out on a floured board, form it into a ball and knead a few times just until smooth. Pat into a disk about 1 inch thick and cut into 12 equal wedges. Transfer the wedges to the prepared pan, spacing them 2 inches apart. Brush the tops lightly with the yolk mixture. Sprinkle each wedge with about 1 tsp. of the sliced almonds.<br><br>Bake until the scones are golden brown on the bottoms and lightly golden on the tops, about 15 minutes. Transfer to a wire rack and let cool for a few minutes. Serve warm, with the tangerine curd. Makes 12 scones and 1 1/2 cups curd.", "servingmin":"None", "servingmax":"None", "servingcomments":"None", "preptime":"None", "prepcomments":"None", "cooktime":"None", "cookcomments":"None", "title":"Almond Scones with Tangerine Curd", "imageurl":"recipe/201943/0033/img40", "ingredients":[ "For the tangerine curd:", "1 whole egg plus 4 large egg yolks", "1⁄3 cup sugar", "Pinch of kosher salt", "Grated zest of 1 tangerine", "3⁄4 cup fresh tangerine juice", "6 Tbs. (3/4 stick) cold unsalted butter", "For the scones:", "2 1⁄2 cups unbleached all-purpose flour", "1⁄2 cup blanched almonds, finely ground, plus <br> 1⁄4 cup sliced almonds", "2 Tbs. sugar", "1 Tbs. baking powder", "3⁄4 tsp. fine sea salt", "6 Tbs. (3/4 stick) cold unsalted butter", "2 eggs, beaten", "1⁄2 cup heavy cream", "1⁄4 tsp. almond extract", "1 egg yolk mixed with 1 Tbs. half-and-half" ], "tags":[ ] } } }
{ "op":"add", "path":"/items/instant-pot-chicken-posole", "value":{ "attributes":{ "url":"recipes/instant-pot-chicken-posole", "id":"instant-pot-chicken-posole", "name":"Instant Pot Chicken Posole", "description":"<p>A cross between a soup and a stew, <i>posole</i> is a classic slow-cooked Mexican dish that combines hominy (alkali-treated dried corn) and chicken or pork. In this simplified but equally delicious version, using an Instant Pot, as well as canned hominy, significantly speeds up the cooking time.</p>", "directions":"<p>Season the chicken breasts generously on both sides with salt and pepper. In an Instant Pot set to “sauté,” warm the olive oil. In batches, sear the chicken, turning once, until golden brown, about 4 minutes per side. Transfer the chicken to a plate.<br>\n<br>\nAdd the onion to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic, chile, oregano, cumin, 1 tsp. salt and 1/2 tsp. pepper and cook, stirring, until fragrant, about 1 minute. Add the hominy, chicken broth and tomatillos to the pot and stir to combine. Return the chicken to the pot.<br>\n<br>\nCover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 20 minutes.<br>\n <br>\nWhen the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer the chicken to a large bowl. Use 2 forks to shred the chicken into bite-size pieces. Return the chicken to the pot, add the lime juice and stir to mix. Season with salt and pepper.<br>\n<br>\nTo serve, ladle the soup into individual bowls. Garnish with the cilantro, avocado and lime wedges, and serve immediately. Serves 6.<br>\n<br>\nAdapted from Homeoasis <i>The Instant Pot Cookbook </i>(Weldon Owen, 2017)</p>", "servingmin":"6", "servingmax":"None", "servingcomments":"None", "preptime":"20", "prepcomments":"None", "cooktime":"40", "cookcomments":"None", "title":"Instant Pot Chicken Posole", "imageurl":"recipe/201943/0001/img11", "ingredients":[ "2 lb. (1 kg) boneless, skinless chicken breasts", "Kosher salt and freshly ground pepper", "2 Tbs. extra-virgin olive oil", "1 yellow onion, diced", "4 garlic cloves, thinly sliced", "1 jalapeño chile, seeded and finely chopped", "1 tsp. dried oregano", "1 tsp. ground cumin", "1 can (25 oz./780 g) hominy, drained and rinsed", "4 cups (32 fl. oz./1 l) chicken broth", "6 tomatillos, husks removed, rinsed and coarsely chopped", "Juice of 1 lime", "Fresh cilantro leaves for garnish", "Avocado slices for garnish", "Lime wedges for garnish" ], "tags":[ "Tomatillo", "tag/101_fiesta", "Cuisine/MEXICAN", "Chicken", "Meal Type/Dinner", "Season/All-Year", "Hominy", "Meal Type/Lunch", "Cuisine/Latin American" ] } } }
{ "op":"add", "path":"/items/beet-dyed-glaze", "value":{ "attributes":{ "url":"recipes/beet-dyed-glaze", "id":"beet-dyed-glaze", "name":"Beet-Dyed Glaze", "description":"<p>You don’t need red food coloring to make a pretty pink glaze, perfect for drizzling on Bundt cakes or used to ice sugar cookies. A brightly colored beet is nature’s answer to food coloring. To vary the intensity of the color, simply increase or decrease the beet juice by 1 teaspoon, adjusting the quantity of milk by the same amount.  Be sure to let your cake or cookies cool to room temperature before drizzling with the glaze.</p>", "directions":"<p>Wash the beet under running water, thoroughly scrubbing it with a vegetable brush or paper towels.<br>\n<br>\nPlace a double layer of cheesecloth over a plate. Using a handheld grater, finely grate the beet onto the cheesecloth. Gather the cheesecloth by its corners and twist together to force out the beet juice into a small bowl.<br>\n<br>\nIn a large bowl, combine the confectioners’ sugar, 2 tsp. of the milk, the vanilla and 2 tsp. of the beet juice. Whisk to combine. If the glaze is too thick, whisk in up to 1 tsp. more milk or 1 tsp. more beet juice until the desired consistency is reached. (It should form a thick but pourable glaze). Makes about 1/2 cup (4 oz./125 g) glaze.<br>\n<br>\nHomeoasis Test Kitchen<br>\n</p>", "servingmin":"None", "servingmax":"None", "servingcomments":"None", "preptime":"10", "prepcomments":"None", "cooktime":"0", "cookcomments":"None", "title":"Beet-Dyed Glaze", "imageurl":"recipe/201943/0071/img13", "ingredients":[ "1 small red beet", "1 cup (4 oz./125 g) confectioners’ sugar", "2 to 3 tsp. whole milk", "1/2 tsp. vanilla extract" ], "tags":[ "Season/All-Year", "Meal Type/Dessert", "Beet", "Confectioners Sugar", "Cuisine/American" ] } } }
{ "op":"add", "path":"/items/instant-pot-beef-stew", "value":{ "attributes":{ "url":"recipes/instant-pot-beef-stew", "id":"instant-pot-beef-stew", "name":"Instant Pot Beef Stew", "description":"<p>For a comforting cold-weather meal, nothing can beat an old-fashioned beef stew, preferably served with a wedge of freshly baked bread. In this version, using the pressure cook function of an Instant Pot shaves about an hour off the usual cooking time. Serve atop a spoonful of mashed potatoes, or pass a loaf of crusty bread at the table.</p>", "directions":"<p>Season the beef generously with salt and pepper.<br>\n<br>\nIn an Instant Pot set to “sauté,” warm the olive oil. Working in batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the beef to a plate and set aside.<br>\n<br>\nAdd the onion to the pot and sauté until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the carrots, potatoes, beef broth, tomato paste and Worcestershire sauce to the pot and stir to combine. Return the beef to the pot with a generous pinch each of salt and pepper. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 35 minutes.<br>\n<br>\nWhen the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid from the pot.<br>\n<br>\nSet the Instant Pot to “sauté” and bring the stew to a simmer. Sprinkle in the flour and stir to combine. Simmer until the stew is thickened, about 5 minutes. Stir in the vinegar and season with salt and pepper. Divide the stew among individual bowls, garnish with parlsey and serve immediately. Serves 4.<br>\n<br>\nHomeoasis Test Kitchen</p>", "servingmin":"4", "servingmax":"None", "servingcomments":"None", "preptime":"20", "prepcomments":"None", "cooktime":"75", "cookcomments":"None", "title":"Instant Pot Beef Stew", "imageurl":"recipe/201943/0001/img13", "ingredients":[ "2 lb. (1 kg) boneless beef chuck, cut into 2-inch (5-cm) cubes", "Kosher salt and freshly ground pepper", "2 Tbs. extra-virgin olive oil", "1 yellow onion, diced", "2 garlic cloves, minced", "2 carrots, cut into 1-inch (2.5-cm) pieces", "1 lb. (500 g) russet potatoes, cut into 2-inch (5-cm) pieces", "3 cups (24 fl. oz./750 ml) beef broth", "2 Tbs. tomato paste", "2 Tbs. Worcestershire sauce", "2 Tbs. all-purpose flour", "1 Tbs. sherry vinegar", "Chopped fresh flat-leaf parsley for garnish" ], "tags":[ "tag/our_catalog_win2_18", "Meal Type/Dinner", "Season/All-Year", "Carrot", "Beef", "Meal Type/Lunch", "Cuisine/American", "Potato" ] } } }
{ "op":"add", "path":"/items/instant-pot-braised-chicken-with-root-vegetables", "value":{ "attributes":{ "url":"recipes/instant-pot-braised-chicken-with-root-vegetables", "id":"instant-pot-braised-chicken-with-root-vegetables", "name":"Instant Pot Braised Chicken with Root Vegetables", "description":"<p>Using an Instant Pot, you can braise chicken and cook root vegetables in record time, making this hearty, healthy dish perfect for a weeknight meal. And, best of all, you'll only have one pot to wash when you're done.</p>", "directions":"<p>Season the chicken with salt and pepper and dust lightly with flour. In an Instant Pot set to “sauté,” warm the olive oil. In batches, sear the chicken until golden brown all over, about 6 minutes per batch. Transfer the chicken to a plate.<br>\n<br>\nAdd the onion and celery to the pot and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, tomato paste, thyme and demi-glace and cook, stirring constantly, for 1 minute. Add the wine and simmer for 2 minutes. Add the chicken and broth, and place the carrots, rutabagas and turnips on top. Season with salt and pepper.<br>\n<br>\nLock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 15 minutes.<br>\n<br>\nWhen the pressure cooking is complete, turn the valve to “venting” to manually release the steam.<br>\n<br>\nWhen the steam stops, carefully remove the lid. Using a spoon, skim the fat off the sauce. Set the Instant Pot to “sauté” and add the chard. Stir until the chard is wilted, about 2 minutes. Transfer the chicken and vegetables to a serving bowl and spoon some of the sauce on top. Serve immediately, passing the remaining sauce alongside. Serves 4.<br>\n<br>\nHomeoasis Test Kitchen</p>", "servingmin":"4", "servingmax":"None", "servingcomments":"None", "preptime":"20", "prepcomments":"None", "cooktime":"45", "cookcomments":"None", "title":"Instant Pot Braised Chicken with Root Vegetables", "imageurl":"recipe/201943/0056/img3", "ingredients":[ "1 chicken, 3 1/2 to 4 lb. (1.75 to 2 kg), cut into 8 pieces", "Kosher salt and freshly ground pepper", "All-purpose flour for dusting", "2 Tbs. olive oil", "1 yellow onion, diced", "2 celery stalks, diced", "2 tsp. minced garlic", "1 Tbs. tomato paste", "1 tsp. chopped fresh thyme", "1 Tbs. chicken demi-glace", "1 cup (8 fl. oz./250 ml) dry white wine", "1 cup (8 fl. oz./250 ml) chicken broth", "2 carrots, peeled and cut into 2-inch (5-cm) pieces", "2 small rutabagas, peeled and quartered", "2 small turnips, peeled and quartered", "1 bunch Swiss chard, stems removed, leaves cut into strips 1/2 inch (12 mm) wide" ], "tags":[ "Rutabaga", "Chicken", "Meal Type/Dinner", "Season/WINTER", "Carrot", "Chard", "Meal Type/Lunch", "Turnip", "Cuisine/American", "Season/FALL" ] } } }
{ "op":"add", "path":"/items/instant-pot-carnitas", "value":{ "attributes":{ "url":"recipes/instant-pot-carnitas", "id":"instant-pot-carnitas", "name":"Instant Pot Carnitas", "description":"<p>Carnitas, a dish of shredded pork that is popular in many parts of Mexico, is traditionally made by slowly braising pork shoulder for hours. By using an Instant Pot, however, you can cut the cooking time in half. Serve the pork with tortillas, lime wedges and salsa so that diners can assemble their own tacos at the table.</p>", "directions":"<p>Season the pork generously with salt and pepper.<br>\n<br>\nIn an Instant Pot set to “sauté,” warm the olive oil. Add the pork and sear until browned all over, about 12 minutes. Transfer the pork to a platter and set aside.<br>\n<br>\nAdd the onion to the pot and sauté until it softens and begins to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beer and stir to scrape up any browned bits from the bottom of the pot. Stir in the orange and lime zests and juices and the oregano. Return the pork to the pot.<br>\n<br>\nLock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 1 hour.<br>\n<br>\nWhen the pressure cooking is complete, let the steam release naturally for about 10 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer the pork to a large bowl.<br>\n<br>\nUsing a large spoon, skim as much fat as possible from the surface of the cooking liquid. Using 2 forks, shred the pork into bite-size pieces. Moisten the shredded pork with some of the cooking liquid if desired. Season with salt and pepper.<br>\n<br>\nArrange the meat on a warmed platter or individual plates and serve immediately with the tortillas, lime wedges, salsa and cilantro alongside. Serves 6 to 8.<br>\n<br>\nHomeoasis Test Kitchen</p>", "servingmin":"6", "servingmax":"8", "servingcomments":"None", "preptime":"20", "prepcomments":"None", "cooktime":"85", "cookcomments":"None", "title":"Instant Pot Carnitas", "imageurl":"recipe/201943/0004/img5", "ingredients":[ "1 boneless pork shoulder roast, 3 to 4 lb. (1.5 to 2 kg), cut into 3 equal pieces", "Kosher salt and freshly ground pepper", "2 Tbs. olive oil", "1 white onion, finely chopped", "2 garlic cloves, minced", "1 bottle (12 fl. oz./375 ml) Mexican lager-style beer", "Grated zest and juice of 1 large orange", "Grated zest and juice of 1 lime", "1 Tbs. dried oregano", "<br>\nFor serving:", "Warm corn or flour tortillas", "Lime wedges", "Tomato or tomatillo salsa", "Chopped fresh cilantro" ], "tags":[ "Cuisine/MEXICAN", "Meal Type/Dinner", "Season/All-Year", "Meal Type/Lunch", "Pork Shoulder", "Cuisine/Latin American" ] } } }
{ "op":"add", "path":"/items/instant-pot-waldorf-chicken-salad", "value":{ "attributes":{ "url":"recipes/instant-pot-waldorf-chicken-salad", "id":"instant-pot-waldorf-chicken-salad", "name":"Instant Pot Waldorf Chicken Salad", "description":"<p>Named for New York’s Waldorf-Astoria Hotel, the Waldorf salad traditionally included only apples and celery bound by mayonnaise. In this hearty version, chicken, cooked to tender perfection in an Instant Pot, turns the salad into a satisfying meal.</p>", "directions":"<p>To cook the chicken, put the onion, carrots, celery, garlic and 2 cups (16 fl. oz./500 ml) water in an Instant Pot, then place the steam rack on the pot bottom. Season the chicken inside and out with the salt and pepper and place it, breast side up, on the rack. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 25 minutes.<br>\n<br>\nWhen the pressure cooking is complete, let the steam release naturally for 20 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer the chicken to a cutting board. When it is cool enough to handle, remove the meat, discarding the skin and bones. Cut enough meat into 1-inch (2.5-cm) cubes to measure 2 cups (12 oz./375 g) for the salad. Reserve the remaining chicken for another use.<br>\n<br>\nTo make the salad, in a large bowl, whisk together the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Add the apple, grapes, celery, fennel, cashews and cubed chicken and toss to coat evenly. Taste and adjust the seasoning with salt and pepper.<br>\n<br>\nArrange a bed of endive leaves on a serving platter and top with the salad. Garnish with fennel fronds and serve immediately. Serves 6.<br>\n<br>\nAdapted from Homeoasis <i>The Instant Pot Cookbook </i>(Weldon Owen, 2017)</p>", "servingmin":"6", "servingmax":"None", "servingcomments":"None", "preptime":"30", "prepcomments":"None", "cooktime":"25", "cookcomments":"None", "title":"Instant Pot Waldorf Chicken Salad", "imageurl":"recipe/201943/0001/img10", "ingredients":[ "<b>For the chicken</b>:", "1 yellow onion, quartered", "2 carrots, peeled and cut into 2-inch (5-cm) pieces", "2 celery stalks, cut into 2-inch (5-cm) pieces", "4 garlic cloves, smashed", "1 chicken, about 4 lb. (2 kg)", "1 Tbs. kosher salt", "1/2 tsp. ground pepper", "<br>\n<b>For the salad</b>:", "1/2 cup (4 oz./125 g) mayonnaise", "2 Tbs. plain Greek yogurt", "1 Tbs. fresh lemon juice", "Kosher salt and freshly ground pepper", "1 cup (4 oz./125 g) diced apple", "1 cup (6 oz./185 g) seedless red grapes, halved", "1/2 cup (3 oz./90 g) finely diced celery", "1/2 cup (2 oz./60 g) thinly sliced fennel, plus fennel fronds for garnish", "3/4 cup (4 oz./125 g) salted roasted cashews", "1 to 2 heads Belgian endive, leaves separated" ], "tags":[ "Grape", "Chicken", "Meal Type/Dinner", "Season/All-Year", "Endive", "Meal Type/Lunch", "Apple", "Cuisine/American" ] } } }
{ "op":"add", "path":"/items/instant-pot-sriracha-deviled-eggs", "value":{ "attributes":{ "url":"recipes/instant-pot-sriracha-deviled-eggs", "id":"instant-pot-sriracha-deviled-eggs", "name":"Instant Pot Sriracha Deviled Eggs", "description":"<p>Vinegary, garlicky sriracha chile sauce brightens the filling for these easy stuffed eggs, which are made even easier with the use of an Instant Pot. Steaming eggs in the Instant Pot, then cooling them in an ice bath afterward, results in hard-cooked (or soft-cooked) eggs that are so easy to peel you might never make them another way—a big bonus when you want perfectly intact egg whites to make deviled eggs.</p>", "directions":"<p>Pour 1 cup (8 fl. oz./250 ml) water into an Instant Pot and place the steam rack on the pot bottom. Carefully arrange the eggs on the rack, stacking them on top of one another if necessary. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Press the Egg button and cook on high, or press the Manual/Pressure button and set the cook time for 8 minutes at high pressure.<br>\n<br>\nWhile the eggs are cooking, prepare an ice bath. When the eggs are done pressure cooking, let the steam release naturally for 5 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the egg shells, remove and discard.<br>\n<br>\nTo make the bread crumbs, in a fry pan over medium heat, warm the olive oil. Add the bread crumbs, garlic, paprika, cayenne and parsley and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat and let cool.<br>\n<br>\nCut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, sriracha sauce, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.<br>\n<br>\nSpoon the yolk mixture into a pastry bag fitted with a large star tip and pipe about 1 heaping tablespoon into each egg white half. Top with some bread crumbs and a sprinkle of parsley and serve. Makes 24 deviled eggs; serves 12.<br>\n<br>\nAdapted from Homeoasis<i>The Instant Pot Cookbook </i>(Weldon Owen, 2017)</p>", "servingmin":"12", "servingmax":"None", "servingcomments":"None", "preptime":"20", "prepcomments":"None", "cooktime":"15", "cookcomments":"None", "title":"Instant Pot Sriracha Deviled Eggs", "imageurl":"recipe/201943/0001/img12", "ingredients":[ "12 eggs", "1/2 cup (4 oz./125 g) mayonnaise", "5 tsp. sriracha sauce", "2 tsp. Dijon mustard", "1 tsp. white wine vinegar", "Kosher salt and freshly ground pepper", "Finely chopped fresh flat-leaf parsley for garnish", "<br>\n<b>For the bread crumbs:</b>", "2 Tbs. olive oil", "1 1/2 cups (6 oz./185 g) fresh bread crumbs", "1/2 tsp. granulated garlic", "1/2 tsp. sweet paprika", "Pinch of cayenne pepper", "2 tsp. chopped fresh flat-leaf parsley" ], "tags":[ "Meal Type/Dinner", "Season/All-Year", "Sriracha", "Egg", "Meal Type/Lunch", "Meal Type/Snack", "Cuisine/American" ] } } }
{ "op":"add", "path":"/items/cuban-mojo-rice-and-black-beans", "value":{ "attributes":{ "url":"recipes/cuban-mojo-rice-and-black-beans", "id":"cuban-mojo-rice-and-black-beans", "name":"Cuban Mojo Rice and Black Beans", "description":"<p>Here we've put our spin on Cuba’s iconic rice and beans. Our convenient starter features a hearty combo of long-grain white rice, quinoa, millet and black beans. For vibrant flavor, we add ripe tomatoes, red peppers and onions, seasoning the savory blend with garlic, citrus and classic mojo spices. Serve alongside braised chicken and fried plantains, or as a side dish to the classic Cuban dish <i>ropa vieja</i>.</p>", "directions":"<p>In a saucepan over high heat, combine the rice and black beans with the broth and olive oil. Bring to a boil, then cover, reduce the heat to low and simmer until the beans are tender and the rice has absorbed the liquid, about 20 minutes. Let stand, covered, for 5 minutes before serving. Serves 2 to 4.<br>\n<br>\nHomeoasis Test Kitchen</p>", "servingmin":"2", "servingmax":"4", "servingcomments":"None", "preptime":"5", "prepcomments":"None", "cooktime":"25", "cookcomments":"None", "title":"Cuban Mojo Rice and Black Beans", "imageurl":"recipe/201943/0001/img7", "ingredients":[ "1 cup (7 oz./220 g) Cuban Mojo Rice and Black Beans", "2 cups (16 fl. oz./500 ml) low-sodium chicken or vegetable broth or water", "1 Tbs. olive oil" ], "tags":[ "tag/our_catalog_win2_18", "tag/cuban_celebration", "Meal Type/Dinner", "Season/All-Year", "tag/our_catalog_win3_18", "Meal Type/Lunch", "Cuisine/Cuban", "CubanMojoRiceandBlackBeans" ] } } }
{ "op":"add", "path":"/items/cuban-style-chicken-fricassee", "value":{ "attributes":{ "url":"recipes/cuban-style-chicken-fricassee", "id":"cuban-style-chicken-fricassee", "name":"Cuban-Style Chicken Fricassee", "description":"<p>A classic Cuban-style blend of citrus, sweet peppers, tomatoes and herbs, our chicken fricassee braising sauce turns economical chicken thighs into a company-worthy meal with a minimum of fuss. Serve on top of steamed rice to soak up the delicious braising sauce.</p>", "directions":"<p>Season the chicken with salt and pepper.<br>\n<br>\n<b>Slow-cooker method</b>: In a large sauté pan over medium-high heat, warm the oil until almost smoking. Working in batches, brown the chicken on all sides, about 8 minutes per batch. Transfer the chicken to a slow cooker and add the braising sauce. Cover and cook on high until the chicken is fork-tender, about 2 1/2 hours.<br>\n<br>\n<b>Oven method</b>: Preheat an oven to 325°F (165°C). In a Dutch oven over medium-high heat, warm the oil until almost smoking. Working in batches, brown the chicken on all sides, about 8 minutes per batch. Return all the chicken to the pot and add the braising sauce. Bring to a simmer, cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and cook until the chicken is fork-tender, about 3 hours.<br>\n<br>\nServe the chicken on top of the rice, spooning the braising sauce on top. Serves 4 to 6.<br>\n<br>\nHomeoasis Test Kitchen<br>\n</p>", "servingmin":"4", "servingmax":"6", "servingcomments":"None", "preptime":"5", "prepcomments":"None", "cooktime":"170", "cookcomments":"None", "title":"Cuban-Style Chicken Fricassee", "imageurl":"recipe/201941/0007/img2", "ingredients":[ "3 lb. (1.5 kg) boneless, skinless chicken thighs ", "Salt and freshly ground pepper", "2 Tbs. vegetable oil", "1 jar Cuban-Style Chicken Fricassee Braising Sauce", "Steamed rice for serving" ], "tags":[ "tag/our_catalog_win2_18", "tag/cuban_celebration", "Chicken", "Meal Type/Dinner", "Season/All-Year", "tag/our_catalog_win3_18", "Cuban-StyleChickenFricasseeBraisingSauce", "Meal Type/Lunch", "Cuisine/Cuban" ] } } }

{ "op":"add", "path":"/items/brooklyn-artist-changing-the-way", "value":{ "attributes":{ "title":"Andy Blank - The Brooklyn Artist Changing The Way We View Contemporary Art", "pubDate":"2019-11-25 09:55:47", "link":"http://www.justluxe.com/lifestyle/arts/feature-1969232.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1969232.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Lavinia Lumezanu", "thumbnail":"", "description":"\n<p>Brooklyn definitely has no shortage of artists. Over the past decade, it has become a hot spot for a variety or artists as all of them from  the veterans to the up-and-comers have found their artistic home there.</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "content":"\n<p>Brooklyn definitely has no shortage of artists. Over the past decade, it has become a hot spot for a variety or artists as all of them from  the veterans to the up-and-comers have found their artistic home there.</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/15742658804315.jpg", "type":"image/jpeg" }, "categories":[ ] } } } 
{ "op":"add", "path":"/items/inaugural-refract-festival-celebrates-seattles-status", "value":{ "attributes":{ "title":"Inaugural 'Refract' Festival Celebrates Seattle's Status as the 'American Venice'", "pubDate":"2019-10-24 10:56:39", "link":"http://www.justluxe.com/lifestyle/arts/feature-1969081.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1969081.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Fran Endicott Miller", "thumbnail":"", "description":"\n<p>One need watch only one episode of the popular Netflix series <i>Blown Away </i>to become mesmerized by the art of glass blowing. Within each molten glass creation is found beauty and creativity, and within the process is drama, suspense</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "content":"\n<p>One need watch only one episode of the popular Netflix series <i>Blown Away </i>to become mesmerized by the art of glass blowing. Within each molten glass creation is found beauty and creativity, and within the process is drama, suspense</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/15718476252701.JPEG", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/international-artist-roman-feral", "value":{ "attributes":{ "title":"International Artist Roman Feral Combines Luxury & Nature", "pubDate":"2019-10-24 11:17:09", "link":"http://www.justluxe.com/lifestyle/arts/feature-1969082.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1969082.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"JustLuxe", "thumbnail":"", "description":"<p>Artist Roman Feral has possessed a passion for the blend of luxury and nature since childhood. The juxtapost serves as the foundation of his exquisite art collection, which combines iconic luxury brands with natural butterflies that appear in flight th...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>", "content":"<p>Artist Roman Feral has possessed a passion for the blend of luxury and nature since childhood. The juxtapost serves as the foundation of his exquisite art collection, which combines iconic luxury brands with natural butterflies that appear in flight th...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/chanel.JPG", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/the-art-of-blue-and-white-storytelling", "value":{ "attributes":{ "title":"Portugal's Azulejo Tiles: The Art of Blue and White Storytelling", "pubDate":"2019-10-03 13:43:27", "link":"http://www.justluxe.com/lifestyle/arts/feature-1968994.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1968994.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Susan Kime", "thumbnail":"", "description":"\n<p>Maria Antonia Pinto de Matos, Director of the renowned Portuguese Tile Museum, the Museu Nacional do Azulejo, is an encyclopedia of tile and porcelain knowledge. When we went to this exceptional museum as part of the Viking River Cruise Dour</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "content":"\n<p>Maria Antonia Pinto de Matos, Director of the renowned Portuguese Tile Museum, the Museu Nacional do Azulejo, is an encyclopedia of tile and porcelain knowledge. When we went to this exceptional museum as part of the Viking River Cruise Dour</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/15700523202657.jpg", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/conceptual-confessions-new-limited-edition-book", "value":{ "attributes":{ "title":"Conceptual Confessions: New Limited-Edition Book by Artist Olivia Steele", "pubDate":"2019-07-30 09:43:39", "link":"http://www.justluxe.com/lifestyle/arts/feature-1968692.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1968692.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Keri Bridgwater", "thumbnail":"", "description":"\n<p>Visual artist Olivia Steele imparts tongue-in-cheek words of wit, wisdom, and empowerment - \"This Is Just The Beginning\" and \"Stay Present\" – through her handwritten and elegantly cursive candy-colored neon light installa</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "content":"\n<p>Visual artist Olivia Steele imparts tongue-in-cheek words of wit, wisdom, and empowerment - \"This Is Just The Beginning\" and \"Stay Present\" – through her handwritten and elegantly cursive candy-colored neon light installa</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/1564256795818.jpg", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/from-the-fingers-of-artist-Derek-Gores", "value":{ "attributes":{ "title":"From the pages to the fingers of artist Derek Gores, mad genius", "pubDate":"2019-04-24 11:09:57", "link":"http://www.justluxe.com/lifestyle/arts/feature-1968346.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1968346.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"JustLuxe", "thumbnail":"", "description":"<p>The canvas and mind are blank. When will the inspiration come?  Stacks of magazines and newspapers in the corner.  Suddenly a page leaps out and a cocoon forms to lock in the creativity.  The mind and hands start playing a symphony to cr...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>", "content":"<p>The canvas and mind are blank. When will the inspiration come?  Stacks of magazines and newspapers in the corner.  Suddenly a page leaps out and a cocoon forms to lock in the creativity.  The mind and hands start playing a symphony to cr...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/dere1.JPG", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/masterful-symbiosis-of-architecture-and-photography", "value":{ "attributes":{ "title":"The Masterful Symbiosis Of Architecture And Photography: An Interview with Swee Oh", "pubDate":"2019-01-04 09:19:45", "link":"http://www.justluxe.com/lifestyle/arts/feature-1967961.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1967961.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Susan Kime", "thumbnail":"", "description":"\n<p>Born in Malaysia, Swee Oh is a professionally trained architect. Growing up, pencil-renderings provided an artistic outlet for her. But drafting served as a natural extension of her artistic sensibility.  She also played with photography, but</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "content":"\n<p>Born in Malaysia, Swee Oh is a professionally trained architect. Growing up, pencil-renderings provided an artistic outlet for her. But drafting served as a natural extension of her artistic sensibility.  She also played with photography, but</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/1546578426127.jpg", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/on-innovative-visions-of-master-photographers", "value":{ "attributes":{ "title":"On Innovative Visions of Master Photographers: Hasselblad Masters Vol.6: Innovate", "pubDate":"2018-12-20 20:42:15", "link":"http://www.justluxe.com/lifestyle/arts/feature-1967915.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1967915.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Susan Kime", "thumbnail":"", "description":"\n<p>There are usually two ways to approach the aesthetics of photography: from the perspective of the audience or from the viewpoint of the artist.  A photograph that is an amusement for one person may be great art to another. </p>\r\n\r\n<p>Thoug<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>\n", "content":"\n<p>There are usually two ways to approach the aesthetics of photography: from the perspective of the audience or from the viewpoint of the artist.  A photograph that is an amusement for one person may be great art to another. </p>\r\n\r\n<p>Thoug<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/15450016794542.jpg", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/star-studded-los-cabos-film-festival", "value":{ "attributes":{ "title":"Star-Studded Los Cabos Film Festival Combines Film and Adventure in 4th Year", "pubDate":"2015-11-17 12:13:47", "link":"http://www.justluxe.com/lifestyle/arts/feature-1961689.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1961689.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Mila Pantovich", "thumbnail":"", "description":"<p>There may be tons of film festivals to choose from, but it’s pretty hard to beat one that has the Pacific Ocean as its backdrop. Known as the “Cannes of Latin America,” the five-day Los Cabos International Film Festival is held at the...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>", "content":"<p>There may be tons of film festivals to choose from, but it’s pretty hard to beat one that has the Pacific Ocean as its backdrop. Known as the “Cannes of Latin America,” the five-day Los Cabos International Film Festival is held at the...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a></p>", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/cabofilmfest1961689.jpg", "type":"image/jpeg" }, "categories":[ ] } } }
{ "op":"add", "path":"/items/experiments-in-luminosity", "value":{ "attributes":{ "title":"Experiments In Luminosity: A Conversation With Aluminum Metalsmith, Alex Rasmussen of Neal Feay Studio", "pubDate":"2018-10-22 11:32:54", "link":"http://www.justluxe.com/lifestyle/arts/feature-1967746.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "guid":"http://www.justluxe.com/lifestyle/arts/feature-1967746.php?utm_source=rss&utm_medium=referral&utm_campaign=rss", "author":"Susan Kime", "thumbnail":"", "description":"\n<p>Within the context of rare, hybridized thinking, Alex Rasmussen has very little competition. At the moment, he is the only one who combines fine art and functional practicality through the medium of anodized aluminum.  Called a progressive me</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "content":"\n<p>Within the context of rare, hybridized thinking, Alex Rasmussen has very little competition. At the moment, he is the only one who combines fine art and functional practicality through the medium of anodized aluminum.  Called a progressive me</p>...<br><br>via <a href=\"http://www.justluxe.com/\">JustLuxe.com</a>\n", "enclosure":{ "link":"http://cdn.justluxe.com/crop.php?w=400&h=400&f=//cdn.justluxe.com/articles/images/news/15399993546631.jpg", "type":"image/jpeg" }, "categories":[ ] } } }

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