Crockpot Stuffing

Prepare this traditional gluten-free stuffing recipe in a slow cooker (crockpot) and you free up valuable shelf space in your oven for roasting turkey and baking pies! This recipe is adapted to gluten-free diets from a recipe by Linda Larsen,About.com Guide to Busy Cooks.

Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours, 25 minutes

Ingredients:

• 1 cup butter or your favorite dairy-free butter substitute
• 1 cup butter
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped parsley
• 2 (8 oz.) cans sliced mushrooms, drained
• 12 cups day old bread cubes, dried overnight (about 1 pound of gluten-free bread)
• 1 teaspoon gluten-free poultry seasoning
• 1 1/2 teaspoons dried sage leaves
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon gluten-free garlic powder
• 3 1/2 cups gluten-free chicken or gluten-free turkey broth
• 2 lightly beaten eggs

Preparation:

To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry but not browned.

Melt butter over low heat in a large skillet. Add onions, celery, parsley, and mushrooms. Saute for about 3 minutes while stirring to prevent burning.

Place bread cubes in a large bowl. Add vegetable mixture and seasonings to bread and toss well. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes. Continue to add gradually add broth until ingredients are moist. (Avoid over-moistening to prevent “soggy” dressing.)

Add eggs and stir with a large spatula to thoroughly blend. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out.

Serves 12

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

—————————–
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.

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Thai Coconut Shrimp Soup

Maple Walnut Bars

Yield: 16 bars, serving size:1 bar

• 1 3/4 cup gluten free baking mix ( I used King Arthur Gluten free baking mix, this is a self rising gluten free flour blend; Orgran gluten free self rising flour might work well too!)
• 1 cup brown sugar
• 1/4 cup maple syrup
• 1 stick (8 tablespoons;112-113 gms.) butter, melted (could sub in oil, if desired)
• 2 eggs, whisked
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F and prepare 8 x 8 pan by lining of parchment paper or with a little oil.
2. In medium bowl, mix gluten free baking mix, brown sugar, maple syrup and butter to blend.
3. Add in eggs and vanilla until just blended.
4. Fold in walnuts.
5. Spread mixture into prepared pan.
6. Bake for 25 minutes or until cake tested comes out clean and slightly browned on the edges.
7. When cooled, cut into 16 squares. 

From Katescarlata.com  blog

GF Oatmeal Cookies

From Yammies Noshery
The Best Gluten Free Oatmeal Cookies Ever
Makes about 14 big cookies

1 stick (1/2 cup) softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 cup rolled oats

1 1/2 cup oat flour
1/2 teaspoon salt
1/2 teaspoon baking soda 
1 teaspoon cinnamon

1/2 cup dried cherries
1/2 cup chocolate chips

Preheat oven to 350ºF. 
Combine the butter and sugars and stir until well combined. Add the egg and vanilla and mix well. 
Combine the oats, flour, salt, soda, and cinnamon and add to the wet ingredients mixing until well combined. Stir in the cherries and chocolate chips.  Place balls of dough on a cookie sheet and bake for about 10 minutes (depending on size and desired doneness). I pressed some chopped dark chocolate pieces into the tops of each cookie right when they came out of the oven.

Read more at http://www.yammiesnoshery.com/2015/01/the-best-gluten-free-oatmeal-cookies.html#SpIcS22CitYFiQfH.99

Ivadean’s recipes

Ivadean’s Peanut butter pie

8 oz  cream cheese

1 c p. sugar

½ to 1 c peanut butter

8 oz to 16 oz cool whip

1 to 2 graham cracker crust

blend cream cheese and sugar with mixer. Then add peanut butter to cheese and sugar, blend well. Fold cool hip into this mixture and mix well with mixer til fluffy and smooth. Pour into crust and chill 3 hrs. maybe topped with graham cracker crumbs or crushed peanuts. Add ¼ c milk if too thick. If you want chocolate, melt ¼ c and swirl through pie before chilling.

Ivadean’s Flaky cheese Danish

2 8 oz tubes crescent rolls, divided

1 ¼ c sugar, divided

1 egg, separated and divided

8 oz cream cheese

1 t vanilla

1 t cinnamon

½ c chopped walnuts

unroll one pkg of rolls, separate and place on the bottom of a 13×9 baking dish, press seams together.  Cream together one c sugar, egg yolk, cream cheese and vanilla. Spread evenly over rolls. Unroll the other tube of rolls and place over top of cheese mix. Beat egg white til frothy, brush over rolls. Mix cinnamon, remaining sugar, and walnuts, sprinkle on top. Bake 350 for 30 min. 16 servings.

Ivadean’s Cream cheese pound cake

3 sticks butter

8 oz cream cheese

6 eggs

3 c flour

3 c sugar

1 t vanilla

cream butter, cream cheese and sugar. Add eggs and beat well. Add flour and flavoring and beat well. Bake in tube pan 350 for 1 hr or until done.

Ivadean’s Pecan pie

3 ¾ c sugar

¾ c dark syrup

¾ c butter

9 eggs

3 c nuts

3/8 t salt

3 t vanilla

for 4 pies

5 c sugar

1 c dark syrup

1 c butter

12 eggs

½ t salt

4 t vanilla

4 c pecans

mix sugar, syrup and butter bring to boil. Beat eggs, then gradally add 1^st mixture. Add nuts, salt, vanilla, pour in 9 inch pastry shells. Bake 375 for 35 or 40 min. or 350 for 15 to 20 min.

2 pies

2 ½ c sugar

½ c dark syrup

½ c butter

6 eggs

¼ t salt

2 t vanilla

2 c pecans

Ivadean’s friend, Willie White’s dinner rolls

1 pkg or cake yeast

1 c lukewarm water

4 c flour

1/3 c sugar

¼ c shortening

1 t salt

¼ t soda

Laura cut these out this year at Thanksgiving.

Grannie used to make these at all big dinners.

Add yeast to water. Mix shortening with dry ingredients then add yeast water. Mix like making biscuits. Let rise til double. Roll out and cut with biscuit cutter, brush with melted butter. Fold and press down. Brush top with butter. Let rise about 2 hrs bake 450 until brown.

Ivadean’s Italian cream cake

1 stick margarine

½ c shortening

2 c sugar

5 egg yolks

2 c flour

1 t soda

1 c buttermilk

1 t vanilla

1 small can coconut

1 c chopped nuts

5 beaten egg whites

¼ t salt

cream margarine and add shortening. Add sugar beat well. Add egg yolks one at a time. Add flour and soda with buttermilk and vanilla. Add coconut and nuts. Gently fold in egg whites. Bake 325 for 35 or 40 min.

Icing

Cream ½ stick margarine, 8 oz cream chees. Add 1 box p sugar and 1 t vanilla.

Ivadean’s Broccoli cornbread

1 pkg frozen broccoli

1 can cream style corn

1 box Jiffy cornbread mix

2 eggs

1 small onion

1 c grated cheese

1 stick melted butter

bake in greased 9×13 pan 30-45 min at 350.

Ivadean’s  friend, Helen Delph’s angel food cake

1 c sifted flour

1 ½ c sifted p. sugar

12 egg whites

1 c granulated sugar

¼ t salt

1 ½ t cream of tartar

1 ½ t vanilla

¼ t almond extract

Sift flour and p. sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla, almond, til stiff. Beat in granulated sugar 2 T at a time, then continue beating until holds soft peak. Sift ¼ of flour mix and fold, continue. Ungreased 10 inch pan 354 at 30 min.

Ivadean’s Coconut cream cake

1 box yellow cake mix

1 can coconut cream

1 can eagle brand milk

1 small cool whip

coconut

bake cake 9×13 pan. While warm poke holes in cake. Pour coconut cream over cake, then eagle brand milk. Put in frig. Before serving cover with cool whip and sprinkle with coconut.

Ivadean’s Goop cake from  Debbie Bargo

1 box yellow cake mix

3 eggs

2 sticks margarine

1 box p sugar

8 oz cream cheese

mix in bottom of 9×13 pan the cake mix, 1 egg, and 1 stick softened margarine. Mix with fork and pat in pan. Cream p sugar, cream chees, 1 stick margarine and 2 eggs. Pour on top of cake mix. Bake 350 for 45 min.

Ivadean’s all-purpose slather sauce

2/3 c ketchup

1 Tb minced onion

1/8 c br. Sugar

1/8 c dark molasses

½ Tb hot sauce

¼ t prepared mustard

1 t soy sauce

1 t worchestershire sauce

dash salt

Mix all ingredients in small pan and simmer over low heat for 5-10 min. stir from time to time. Sauce will keep in frig. Can be used on ribs, chicken, as well as mixing with baked beans, barbeque, steak, etc.

Ivadean’s Hash brown casserole

2 lb Ore Ida southern hash brown potatoes

(let them thaw one hour before mixing)

¼ c melted butter

1 can cream of chicken or mushroom or celery soup

½ c shopped onions

2 c mild cheddar cheese grated

2 c sour cream

¼ t salt

¼ t pepper

1 ½ c chopped ham  (opt)

mix all ingredients place in 9×13 pan lightly greased.

Topping

1 sleeve Ritz crackers crumbled

1 stick melted oleo

Mix together and spread on top. Bake 350 for 50 to 60 min.

Ivadean’s Mother’s no-bake strawberry pie

Whip 1 pk dream whip

Whip 8 oz  cream cheese and 2 c p. sugar. Fold together. Spread on graham cracker crust. Cool in frig and top with strawberries.

Double this to pour over strawberries: Boil 1 c sugar, 1 c water, 2 Tb cornstarch, 2 Tb strawberry jello, 1 t or drop? Red coloring. Let cool and pour over strawberries.

Base – 2 c graham crackers, 1 stick melted butter, 4 Tb powered sugar. Mix and press in bottom of pan. Bake 400 about 8 min. let cool.

Ivadean’s Cream puffs

Boil 1 c water, 1 stick butter. Add 1 c flour. Cool. Beat in 4 eggs. Drop on greased cookie sheet by Tb spoons. Put in cold oven bake 400 for 45 min. yield about 15. Stuff when cool with vanilla pudding, and ice with choc. Icing.

Ivadean’s Miracle frosting

1 c sugar

½ t cream of tartar

1 egg white

½ c boiling water

1 t vanilla

½ t grated lemon rind

1/8 t salt

place all ingred in small bowl, beat at high speed until frosting stands in very stiff peaks.

Ivadean’s Freezer pickles (pattersono)

About 8 medium cukes

(2 qt sliced)

add 1 Tb salt, let set 2 hrs and rinse

1 ½ c sugar

½ c vinegar

bring to boil, cool and cover pickles in freezer containers and freeze. You can add celery seed and mustard seed.

Ivadean’s Pistachio salad

1 box pistachio instant pudding

1 large can crushed pineapple

1 sm bag min marshmallows

1 large carton cool whip (9 oz)

mix the dry pudding with pineapple, then add marshmallows and cool whip.

Lazy squash (Faye Gibson)

3 c cooked squash (yellow or zucchini, drained)

2 Tb grated onion, gently sautéed

½ c milk

1 egg

½ c bread crumbs

½ c grated cheese

salt

pepper

butter

combine onions and squash. Salt and pepper to taste. Add beaten egg and milk. Put ½ squash mix in casserole, sprinkle ½ crumbs and ½ cheese over. Add rest of squash, rest of crumbs and cheese in layers. Dot with butter. Bake 350 for 30 min.

Ivadean’s Watergate cake

1 white cake mix

1 box pistachio pudding

1 c salad oil (too much)

3 eggs

½ c pecans

1 c club soda

Frosting

2 envelopes whipped topping mix

1 ½ c cold milk

1 pkg pistachio pudding

Combine shipped topping. Beat at high speed until peaks form. Add pudding mix and beat til fluffy.

Ivadean’s Punch

200 will tke about 4 times this

1 box strawberry jello

2 c sugar

1 can pineapple juice 46 oz

1 oz bottle almond extract

1 qt gingerale

mix jello in 2 c hot water and add sugar, juic, and flavoring. Cool, pour in gingerale.

Ivadean’s Cough syrup (E. Farmer)

1 pint whiskey

1 pint honey

1 pint lemon juice

½ pt lime juice

1 box rock candy

Dissolve the rock candy in whiskey first to dissolve. Add lemon juice and honey. Then add lime juice last. To mix it you have to shake it up until it all dissolves.

Ivadean’s Butterscotch crunchies

Melt two 6 oz pkgs (2 c) Nestle’s butterscotch chips morsels over hot (not boiling) water. Remove from heat. Stir in one 3 oz can (2 c) chow mein noodles and 1 c salted peanuts. Drop by teaspoonsful onto waxed paper. Let stand til set, approx 20 min. yield: approx 4 doz.

Aliceteen’s buttermilk pie

Mix 1 ½ c sugar

1 c buttermilk

½ c bisquick

1/3 c melted butter (cooled)

1 t vanilla

3 eggs

Double for a big pan.

Ivadean’s Cheese ball – good easy

8 oz cream cheese, softened

½ c sour cream

¼ c butter, softened

2 Tb chopped pimento

1 t grated onion

1 Tb snipped parsley

1/3 c choppe nuts

1/3 c snipped parsley

combine cream cheese, sour cream and butter. Beat with mixer til fluffy. Stir in pimento, 1 Tb parsley, and onion. Chill. Shape into ball. Coat with nuts and 1/3 c parsley. Makes about 1 ¾ c.

from Shirley Robinson

Ivadean’s peanut butter roll

boil to thread stage

3 c sugar (or 2 c white and 1 c light brown)

½ c white Karo syrup

2/3 c water

beat 2 egg whites (room temp)

beat stiff but not dry. Slowly pour hot syrup over whites, beat til holds peak and is creamy. Add 1 t vanilla.

Ivadean’s Peanut butter candy (Alice)

2 c sugar

¾ c cream

bring to a full rolling boil and boil 5 min. remove from heat.

Add ¾ c peanut butter

1 t vanilla

Ivadean’s chocolate fudge (bea mooneyam)

2 sticks oleo

2 ½ c sugar

¾ c cream

16 marshmallows

cook 5 min

stir in

1 c nuts

6 oz milk chocolate chips

1 t vanilla

Ivadean’s Snowdrift Mardi Gras Cake

½ lb butter

8 oz cream cheese, softened

1 ½ c sugar

2 t baking powder

2 c mixed candied fruit (1 lb)

1 ½ t vanilla

4 large eggs

2 ¼ c sifted cake flour

¼ c sifted cake flour

½ c coarsely chopped pecans

½ c finely chopped pecans

Blend butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each. Sift together 2 ¼ c sifted cake flour and baking powder. Add to batter and blend well. Combine remaining ¼ c sifted flour with candied fruit and ½ c chopped pecans. Fold into batter. Spoon batter into 10 inch bundt or angel cake pan that has been greased and sprinkled with the ½ c finely chopped pecans. Bake 325 for 70 to 80 min. cool in pan 5 min. sprinkle with sifted p sugar. 16 servings.

Ivadean’s Milky way candy bar cake

Melt in pan

8 milk way bars 1 ¼ oz each

1 stick butter

1 c finely chopped pecans.  Cool.

Cream

1 c shortening

2 c sugar. Add to chocolate and beat well.

Add 4 eggs (room temp) one at a time. Alternate dry and liquid

2 ½ c flour (unsifted)

½ t soda

1 t salt

2 t vanilla

1 ¼ c butter milk

bake in 4 greased and floured cake pans at 350 for 25-30 min. cool.

Icing

Combine and cook to soft ball stage:

2 ½ c sugar

1 c evap milk

1 stick butter

1 pkg chocolate chips

pinch salt

remove from heat and fold in 1 jar marshmallow cream. Beat and spread on cake.

Quick Pickled Veggies

From The Plant Paradox Cookbook

2 cups veggies sliced in bite-sized pieces
5 to 6 sliced garlic cloves
1/4 to 1/2 c fresh herbs as per guide
1 c red vinegar
2 T sea salt
1 packet Stevia

Beets – Orange zest, parsley – red wine – 3 hours
Broccoli stems – lemon zest, parsley – red wine – 3 hours
Carrots – Parsley, mint – white balsamic – 2 hours
Okra – Parsley, thyme – apple cider – 1 hr
Onions – Rosemary, thyme – apple cider- 1 hour
Radishes – thyme, parsley – red wine – 1.5 hours

Vegan Tomato Soup

Ingredients

1 pt. Tomatoes could have used a bit more (1 can store tomatoes, 15.5 oz)
1/2 Onion, raw
2 Garlic, clove
1 Cups Cashews, raw, soaked in hot water
3 Tablespoons Olive Oil -did not use
2 Cups Vegetable Broth, low-sodium
1/2 Teaspoon Celery Salt-did not have used salt,  so celery sticks
¼ tsp turmeric
2 drops Stevia

Steps

Combine all ingredients in the pitcher in the order listed and cover with the pitcher lid. Make sure the vented lid cap is inserted and secure before blending.
Start the blender on LOW. Once ingredients are mixed and level, increase speed to HIGH until fully puréed, about 1 minute. Works well in Nutribullet if cashews are well-soaked.
Transfer soup to a small saucepan on the stovetop and heat over medium until warmed through. Serve with desired toppings.

Pasta salad

PASTA SALAD!

🌱half a box of pasta
🌱1 can chickpeas, drained and rinsed
🌱1 can olives, drained
🌱1 red bell pepper, chopped
🌱1/4 purple onion, sliced thin
🌱Half carton of grape tomatoes
🌱A handful of cilantro

Cook pasta and rinse under cold water. Add to a bowl with remaining ingredients and mix. You could add whatever veggies you want. I leave dressing out and mix a new one for each bowl so I don’t get bored as this will last at least a few days! It’s great for work lunches.

In this bowl I made a ranch type dressing by mixing (approx. as I eyeballed it):

🌱 A heaping spoonful of vegan mayo
🌱1/4 tsp garlic powder
🌱1/4 tsp onion powder
🌱1/4 tsp paprika
🌱1/4 tsp dill
🌱1/4 to 1/2 tsp apple cider vinegar
 🌱Salt and pepper

Again this is approximate so adjust accordingly to your taste and mix with some pasta salad.

Cajun Spice Mix

3 Tb paprika
1 Tb black pepper
1 Tb red pepper flakes
2 tsp each thyme, oregano, garlic powder, onion powder
1tsp cayenne opt

Veggies, Rce and Lentils

Used 1.5 c water and less of everything else

¼ c each rice and lentils

Need much less cayenne!

Elephant Toothpaste

Materials 

• Empty 20-ounce plastic bottle (or other container)
• 3% hydrogen peroxide solution(available at nearly any store)
• Packet of active yeast (from the grocery store)
• Liquid dishwashing detergent (such as Dawn™)
• Warm water
• Food coloring (optional, but it looks nice)

Make Elephant Toothpaste 

1. Pour 1/2 cup hydrogen peroxide solution, 1/4 cup dishwashing soap, and a few drops of food coloring into the bottle. Swish the bottle around to mix the ingredients. Set the bottle in a sink or outdoors or some other place where you won’t mind getting wet foam everywhere.
2. In a separate container, mix a packet of active yeast with a little warm water. Give the yeast about 5 minutes to activate before proceeding to the next step.
3. When you are ready to do the demo, pour the yeast mixture into the bottle. The reaction occurs immediately upon the addition of the yeast.

How It Works 

Hydrogen peroxide (H2O2) is a reactive molecule that readily decomposes into water (H2O) and oxygen:

• 2H2O2 → 2H2O + O2(g)

In this demonstration, yeast catalyzes the decomposition so it proceeds much more rapidly than normal. Yeast need warm water to reproduce, so the reaction won’t work as well if you use cold water (no reaction) or very hot water (which kills the yeast.)

The dishwashing detergent captures the oxygen that is released, making foam. Food coloring can color the film of the bubbles so you get colored foam.

In addition to being a nice example of a decomposition reaction and a catalyzed reaction, the elephant toothpaste demo is exothermic, so heat is produced. However, the reaction just makes the solution warmer, not hot enough to cause burns.

From https://www.thoughtco.com/kid-friendly-elephant-toothpaste-demo-604164

Spaghetti with Puttanesca Sauce

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:
6 servings

2 T oil
1 large onion, chopped
1 red bell pepper, chopped
4 cloves minced garlic
2 tsp oregano
2 cans tomatoes drained (reserve 1/2 c liquid)
1/2 c dry red wine
1/4 c pitted kalamata olives, chopped
2 T capers, rinsed and drained
1/2 tsp red pepper flakes
12 oz spaghetti

Saute onion and pepper 5 min. Add garlic and oregano for 1 min.
Stir in tomatoes, reserved liquid, wine, olives, capers, and pepper flakes and bring to boil. Reduce heat and simmer uncovered 15 min.
Prepare pasta, and eat!

Black Bean Chili

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T oil
1 large chopped onion
1 chopped green bell pepper
1 large 1/2″ pieces chopped sweet potato
4 minced garlic
2 T chili powder
1/2 tsp cumin
2 (15 oz) cans black beans rinsed and drained
2 cans tomatoes with juice
1 can (4.5 oz) green chiles
1 ripe avocado
6 servings

Saute onions, peppers, and potato 5 min. Add garlic and seasonings one more min. Add beans, tomatoes and chiles. Bring to boil. Reduce to med-low and simmer 15 min until potato is tender. Top with avocado.

Braised Lentils with Spinach

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T oil
2 chopped carrots
1 chopped onion
1 chopped rib celery
3 minced garlic cloves
1 T fresh rosemary chopper or 1 tsp dried
1/4 tsp pepper
1.5 c petite green lentils
2 c broth
1.5 c water
1 bag bag spinach (5 oz)
6 servings

Saute carrots, onion and celery 5 min. Add garlic, rosemary, pepper for 1 min.
Stir in lentils, broth and water. Bring to boil. Reduce heat to low and simmer covered 30 min.
Remove from heat, stir in spinach and stir until wilted.

Vegetarian Gumbo

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

4 servings
1 c long-grain rice
2 T oil
2 chopped ribs celery
1 red and 1 orange bell pepper chopped
1 large onion chopped
4 garlic cloves minced
2 T flour
3 c broth
1 15 oz can kidney beans rinsed and drained
2 tsp file powder or Cajun seasoning
1 tsp thyme
1/4 tsp cayenne
1 package frozen okra (10 oz)

Cook rice
Heat 1 T oil, saute celery, peppers, onion for 5 min. Add garlic for 1 min. Remove veggies to a bowl.
Add 1 T oil and heat. Whisk in flour for 8 min until golden brown. Gradually whisk in broth. Return veggies and any juice to pan with the beans and seasonings. Bring to simmer, then reduce heat to low and simmer 10 min. Add okra and cook 5 min more.

Put rice in bowls and Spoon gumbo over the rice.

I used ½ of everything and IP for 22 min including rice. 

Spinach and Cannellini Beans

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

4 servings
2 T oil
2 small red bell pepper thin slices
1 small red onion thin slices
1 9 oz bag spinach
1 15 oz can cannellini beans, rinsed and drained
2 sliced garlic cloves
1/4 tsp salt
1/4 tsp pepper
Saute pepper and onion 5 min. Stir in spinach, beans, garlic, salt and pepper and cook 5 min more or until spinach wilts.

Black Beans and Rice

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

4 servings
1 c brown rice
1 T oil
1 small chopped onion
1 small red bell pepper, chopped
2 minced garlic cloves
1 can black beans, rinsed and drained (15 oz)
1/4 c broth
2 tsp red wine vinegar
1/8 tsp hot sauce
1/4 c chopped cilantro

Cook rice.
Saute onion and pepper 5 min. Add garlic for 1 more minute. Stir in beans, broth, vinegar and hot sauce and cook 5 min. Stir cilantro into rice and put in bowls. Top with bean mixture.

Peppered Coucous

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 T oil
1 red bell pepper chopped
1 yellow bell pepper, chopped
6 scallions, sliced
2 minced garlic cloves
1 c broth
1 c whole wheat couscous
4 servings

Heat oil, add peppers and stir 4 min. Add scallions and garlic for 2 more min. Add broth and bring to a boil. Add couscous. Remove from heat, cover and let stand 10 min. Fluff and toss with a fork.

Quinoa Florentine

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 c quinoa
2.5 c broth
1 T oil
1 chopped red onion
3 minced garlic cloves
1 bag (5 oz) spinach
1 (14.5 oz) can garbanzos, rinsed and drained
1/4 c chopped fresh basil
4 servings

Rinse quinoa until water runs clear. Boil 2 c broth over high, add quinoa and return to boil. Reduce to low heat, cover and simmer 20 minutes until all liquid is absorbed.
In a skillet, saute onion 5 min. Add garlic and spinach and cook one more min. Stir in beans and remaining broth and cook 2 more minutes.
Fluff up quinoa and add basil. Put in bowls and top with bean mixture.

Veggie Quinoa

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 c quinoa
1 T oil
3 chopped scallions
1 chopped carrot
1 chopped red bell pepper
4 oz chopped mushrooms
2 c broth
1/2 tsp thyme
6 servings

Rinse quinoa until water runs clear.
Heat oil over medium. Saute scallions, carrot, pepper and mushrooms about 5 min. Add quinoa, broth and thyme. Bring to a boil. Reduce heat to low, cover and simmer 20 min until all liquid is absorbed.

Mushrooms and Spinach

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T olive oil
1 onion chopped
1 lb mushrooms sliced
1 garlic clove minced
1/4 tsp salt
1 Tb fresh sage or 1 tsp dry
1/4 c red wine
1 bag baby spinach
Saute onion 5 min. Add mushrooms, garlic and salt and cook 1 min. Cover and cook another 5 min until mushrooms release their liquid
 Uncover and increase heat to high. Cook stirring occasionally about 5 min until liquid evaporates and mushrooms are browned.
Add sage and wine and cook for 1 min. Stir in Spinach and cook until wilted, about 1 min.

Brussels Sprouts

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1.5 lbs brussels sprouts, trimmed and halved
2 T olive oil
3 minced shallots
1 minced garlic clove
1 T lemon juice
1/2 tsp salt
1/4 c sliced almonds, toasted
Bring 2 inches water to boil in large saucepan over high heat. Put sprouts in a steamer basket and cover. Steam over medium heat 10 mint. Transfer to bowl. Empty and wipe pan clean.
Heat oil in pan, and saute shallots and garlic 3 min. Add juice and cook 1 min. Stir in sprouts and salt and cook 2 min. Top with Almonds.
6 servings

Black Bean Salad

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1/4 c olive oil
1-2 T red wine vinegar
1 tsp cumin
1 tsp black pepper
1/4 tsp cayenne
2 cans (15 oz each) black beans, rinsed and drained
2 chopped ribs celery
1 bell pepper chopped (any color)
1 red onion cut into thin wedges
1 minced garlic clove
1 c chopped cilantro

Whisk oil, vinegar, cumin, peppers and add everything else; toss to coat. 

Soba Noodle Salad

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

8 oz soba noodles
1 c peas
1/4 c rice vinegar
1/4 c soy (coconut aminos)
1 T toasted sesame oil
2 T sugar
2 tsp grated fresh ginger
1/2 c julienned carrots
4 chopped scallions
4 c shredded romaine

Cook noodles, adding peas during the last 3 min of cooking. Drain
Whisk vinegar, soy sauce, oil, sugar and ginger. Add noodles and peas, with carrots, scallions and lettuce. Toss to coat well.

Warm Kale Salad

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

6 servings
2 T olive oil
1 red onion cut into wedges
3 minced garlic cloves
1 pound kale, coarsely chopped and rinsed
3 T fresh lemon juice
1 apple cut into thin strips
1/4 c raisins
Saute onion and oil 5 min. Add garlic and kale until kale wilts. Add lemon juice and stir 2 min longer. Transfer to serving bowl and top with apple and raisins.

Apple Jicama Slaw

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T olive oil
2 T lime juice
1/4 tsp cayenne
1 med jicama peeled and julienned (about 1.5 lb)
1 apple, cored and julienned
1/2 med onion cut into thin strips
1/4 c chopped cilantro

Whisk oil, juice and pepper. Add everything else and toss to coat.

Succotash Salad

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 c frozen edamame beans (i will have to use some other kind)
1.5 c frozen corn, or 2 ears of fresh corn cut off
1 c frozen baby limas
1 T olive oil
1 T flax oil (just use ground flaxseed)
3 T red wine vinegar
1 clove minced garlic
1/4 c chopped fresh basil
1 can (15 oz) kidney beans, rinsed and drained
1 red onion, chopped
Cook corn and beans (not kidneys) for 3 minutes until tender. Drain, rinse, and drain completely.
Whisk oil, vinegar, garlic and basil. Stir in drained veggies and kidney beans and onion.

White Bean and Green Soup

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:
6 servings
2 T olive oil
2 large chopped onions
2 chopped ribs celery
4 cloves minced garlic
2 c dry white beans, soaked overnight and drained and rinsed**
6 c water
2 (28 oz) cans crushed tomatoes
1/4 c tomato paste
1/4 tsp black pepper
1/2 tsp salt
1 large bunch greens, trimmed and coarsely chopped

Saute onions, celery and garlic about 5 min.
Add beans and water and bring to boil. Reduce heat to med-low, cover and simmer for 1.5 hours. (I’m thinking here – Instant pot for about an hour.)
Add tomatoes, paste, pepper and salt. Bring to boil. Reduce heat and simmer 15 min. Add greens and cook stirring occasionally 15 min.

** If you forget to soak beans overnight:
Put beans in pot and cover with 2 inches water. Boil 2 minutes. Remove from heat, cover and let stand an hour. Drain and rinse before cooking more.

Spicy Red Lentil Soup

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 T olive oil
2 chopped carrots
1 chopped onion
1 chopped red bell pepper
1 rib chopped celery
1 clove chopped garlic
1 c dried red lentils
2 T tomato paste
1/2 tsp cumin
1/4 tsp cayenne
3 c broth
2 c water

Saute carrots, onion, pepper, celery and garlic for 3 min.
Stir in lentils, tomato paste, cumin, cayenne, broth and water; bring to boil. Reduce heat and simmer 30 min until thick.
Remove 1.5 c soup to blender and puree to smooth. Return to pot and stir well.

Baja Blue Black Bean Dip

From Harrah’s Casino in Laughlin, NV
(recipe from Sister Sandy)
4 slices raw bacon chopped
½  med chopped onion
1 Tb chopped garlic
1 lb dry black beans
1 med fresh jalapeño
3 C water
2 Tb chili powder
4 Oz shredded Jack cheese

Cook bacon. Remove leaving grease. Cool onion in grease. Add garlic 30 sec. Add beans, jalapenos, and water. Let beans simmer til tender. Turn off heat add chili powder and cheese. 

IP Grits

1 cup stone ground grits NOT Instant grits
1 tablespoon oil or vegan butter
1/8 teaspoon salt
2 and 1/2 cups water
2 cups unsweetened soy milk
1/4 cup nutritional yeast (optional) for “cheesey” grits

Select the “saute” function on your electric pressure cooker. Heat the oil or butter. Once hot, add the grits. Saute for 2 minutes, stirring often with a spatula or wooden spoon.
Sprinkle with salt, then add the water and soy milk. Add nutritional yeast for “cheesey” grits. Lock the lid in place and set the pressure valve to sealing. Cook on high pressure for 13 minutes. When the cook time is up, let pressure release naturally for 10 minutes. Manually release remaining pressure.
Saute off additional liquid as desired, or stir in a splash of milk. Taste for salt and pepper.
These were runny looking after cooking, but after stirring and letting it sit a bit, it got just right.
From cozypeachkitchen.com

Cranberry Relish

From How Not to Die

Best Cranberry juice!

Handful of cranberries
2 c water
4 or 5 mint leaves
6 tsp sweetener (I used half monk half cane sugar)
Blend

One of my favorite cranberry recipes is a simple relish that beautifully shows off the meaty red fruit:

Cranberry Relish

1 pound bag cranberries
1 orange, pitted and sliced thin
1 can crushed pineapple (unsweetened)
1 package unflavored gelatin
1/2 cup water
Sugar (to taste)  

Coarsely grind cranberries, orange slices and crushed pineapple in a kitchen grinder (a food processor can be used; take care not to overdo it: The final mixture should be a coarse blend of small bits of the ingredients, with the consistency of a thick relish). Place mixture in bowl and stir in gelatin dissolved in 1/2 cup of water.

Sweeten to taste—I use about 2/3 cup of sugar. Honey will also work, or add more oranges. (Add more gelatin if oranges are juicy.)

Spiced Cranberry Relish

Here’s another interesting variation on the classic cranberry relish:

2 cups sugar
3/4 cup water
4 cups cranberries
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cardamom pods
1/2 teaspoon ground allspice 

In a heavy saucepan, over medium heat, dissolve sugar in water. Raise heat to medium-high and bring to a boil. Add remaining ingredients and cook for about two minutes. The cranberries should pop. Cover and refrigerate. This dish is best served at room temperature or slightly warmed

Cranberry Nut Bread

To make a tart and tasty dessert treat, mix together 2 cups of whole wheat flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Cut 1/4 cup of butter into the dry ingredients until the mixture has the texture of cornmeal. 

In the smaller bowl, blend 3/4 cup of orange juice with a well-beaten egg and 1/2 cup of honey. Then pour the liquids — all at once — into the dry ingredients, and stir the resulting mix only enough to blend everything well before folding in 1/2 cup of chopped walnuts and 1 cup of fresh, chopped cranberries. 

Finally, pour the batter into a well-oiled loaf pan, push it up slightly around the sides, and bake it for an hour at 350°F. The youngsters may be dubious about the “new” dessert at first … but after one slice, they’ll attack the bread with such enthusiasm that you’ll probably have to make another loaf before the holidays are over!

Cooking Cruciferous Veggies

From How Not to die, p. 306

Chop them and wait forty minutes and then cook. This lets sulforaphane  (an enzyme) get produced. 

Veggie Wash

Use 10% salt water – works better than vinegar, or anything purchased.
From How Not to Die by Michael Greger, MD

Dried Mango

From  How Not to Die, p. 300
Slide about 1 cm thick and sprinkle with chia seeds.
Put in dehydrator until just the outside is dry for snacking. Dry completely for trail mix.

If you buy dried fruit, buy unsulfered.

Savory Spice Blend

Savory Spice blend

From How Not to Die cookbook

2 T nutritional yeast

1 T onion powder

1 T parsley

1 T Basil

2 tsp thyme

2 tsp garlic powder

2 tsp mustard

2 tsp paprika

1/2 tsp turmeric

1/2 tsp celery seeds

Blended Whole Lemons

From the How Not to Die Cookbook
Use instead of lemon or lime juice.
Peel and blend a whole lemon and freeze it in 1 tsp portions – ice cube tray.

Whole Cranberry Cocktail

From How Not to Die book

1 handful of fresh or frozen cranberries
2 c water
8 tsp erythritol (other other sweetener)
Blend. Pour over ice and serve.

Also good to blend in some fresh mint,

This is so super good for you. 

Fake Crabmeat Dip

Try this with the Vegan Parm from How Not to Die Cookbook
Nutty Parm, p. 4
1/2 c almonds
1/2 c Brazil nuts
1/2 c nutritional yeast
2 tsp savory spice blend
blend til fine.

Savory Spice blend
2 T nutritional yeast
1 T onion powder
1 T parsley
1 T Basil
2 tsp thyme
2 tsp garlic powder
2 tsp mustard
2 tsp paprika
1/2 tsp turmeric
1/2 tsp celery seeds

IP Okra and Tomatoes

Liquid Soap

Homemade Liquid Hand Soap    From: thesprucecrafts.com

A bar of soap (scented or unscented; any brand will do; I used Ivory)
A knife, cheese grater, or food processor
Water
A saucepan or pot
Empty soap dispensers
Essential oils (optional)
Soap coloring (optional)
Time Required:
10 minutes of hands-on time

Grate or finely chop a bar of soap (you will need four ounces of soap for this recipe). You can grate your soap by hand or in a food processor. A food processor is the fastest approach.
Bring four cups of water to a boil on the stove.
Then, turn off the heat, and add your soap flakes. Stir to melt the soap. Continue stirring until the mixture is fully combined. At this point, the mixture will be very liquidy.
Allow the mixture to cool for at least 15 minutes. Then, stir it again. The soap should be slightly thicker now.
Allow the soap to cool for several hours or overnight.
Stir to check the consistency. If it seems too liquidy, reheat it and add more soap flakes. If it seems too thick, reheat it and add more water. The moisture content varies from one brand of bar soap to the next, so you will probably have to do a bit of tweaking to get your recipe just right.
An optional step for a super-smooth consistency: Run your finished liquid soap through a blender or use an immersion blender before pouring into your soap dispensers.

Once you are satisfied with the consistency of your liquid soap, add a few drops of essential oil and/or coloring, if desired. The essential oil content should not exceed 2 percent of the recipe; 1 percent if children will be using it.
Pour your soap into your soap dispensers, and enjoy.

Notes
Want to make a bigger or smaller batch? Use one cup of water for every ounce of soap flakes.
This soap stores well. Be sure to label the container you store your liquid soap in, so you remember what is inside.
Keep track of any tweaks that you made to the recipe, so you can repeat your success the next time you make a batch. If you continue to use the same brand of bar soap, you should be able to use the same recipe each time.

Beer Bread

Sourdough-Like Beer Bread
From: redstaryeast.com

Servings: 1 loaf
Ingredients
Small loaf (1 lb bread machine)
⅔ cup beer
¼ cup water
4 tsp oil
2 cups bread flour
2 tsp sugar
1 tsp salt
1 tsp RED STAR Active Dry Yeast

Medium loaf (1½ lb bread machine)
1 cup beer
⅓ cup water
2 TBSP oil
3 cups bread flour
3 TBSP sugar
1 /2 tsp salt
1½ tsp RED STAR Active Dry Yeast

Large loaf (2 lb bread machine)
1⅓ cups beer
½ cup water
2 TBSP plus 2 tsp oil
4 cups bread flour
4 TBSP sugar
2 tsp salt
2¼ tsp (one package) RED STAR Active Dry Yeast
Steps
BREAD MACHINE METHOD:
Have liquid ingredients at 80º F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add beer, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
RISING, SHAPING, AND BAKING:
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly pressing dough into roll. Pinch edges and ends to seal. Place seam-side down on large greased cookie sheet sprinkled with cornmeal. With very sharp knife, make 3 or 4 diagonal slashes across top of loaf. Cover; let rise until indentation remains after lightly touching with the index finger. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from cookie sheet; cool.
Notes
You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machines: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Another Recipe

• 12 oz of Flat Beer (if you do not have flat beer, no worries, just add a tsp of salt and let it sit for about 15 minutes)
• 2 TBSP Olive Oil
• 3 1/2 C Flour
• 2 1/4  Tsp Yeast
• 1/4 C Sugar

Add the way your bread machine tells you to, mine designates, liquid, dry, last ingredient Flour then yeast.

Add in olive oil, beer, sugar, flour, yeast.

Close bread machine, and touch for 2-pound loaf, dark crust, basic bread.

That’s it, and the end result is yummy, light and airy bread that everyone will definitely enjoy

IP Refried Beans

This is half recipe

IP Steel Cut Oats

IP Dirty Rice

IP Chicken Noodle Soup

IP Ramen Pad Thai

IP Soba Noodles

IP Egg Roll Bowls

Instant Pot Egg Roll Bowls
From: idonthavetimeforthat.com

Servings: 4
Ingredients
1 lb ground pork or any other meat you would like
1 bag pre-shredded cole slaw mix found in the produce section near the bagged salads
1/2 cup bone broth
1 tbsp soy sauce or to taste
1 tbsp garlic powder or to taste
1 tbsp ground ginger or to taste
1/2 tsp pepper or to taste
1/2 tsp salt or to taste
Wonton Chips:
1 pkg egg roll wrappers cut into strips
vegetable or olive oil
Steps
Place Instant Pot on saute. Wait until it’s hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the – button until the timer reaches 0.
When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.
Spoon into bowls and enjoy!
Wonton Chips:
Preheat oven to 400 degrees while Instant Pot is preheating on saute.
Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
Let chips cool and enjoy with your egg roll bowls!

Egg Free Mayo

IP Mexican Rice

Instant Pot Mexican Rice
From: tastesbetterfromscratch.com
Servings: 6 Calories: 323 kcal

1 1/2 cups long grain white rice
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes (Used some leftover enchilada sauce here)
2 tomato bouillon cubes ,finely chopped*, or 2 teaspoons granulated- did not have
1/4 teaspoon salt
1 carrot , diced
1 1/2 cups water
1/3 cup frozen peas

Rinse the rice until the water runs clear. Drain well.
Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
Add rice and saute, stirring often, until lightly golden, about 5 minutes.
Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
Add water and stir well, making sure the bullion cubes are dissolved.
Turn instant pot off. Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and add peas. Gently fluff the rice with a fork (don’t stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
Tomato bouillon cubes or granules can be found in the Mexican food at your local grocery store. You could substitute chicken broth, but the rice wont have the same rich color.
9/17/19 used 5.5 Oz V8, 2 bouillon cubes, no Tom sayce 

IP Mug Cheesecakes

Easy Mini Mason Jar Cheesecakes in an Instant Pot
From: thestar.com

Servings: Makes 5 servings.
Ingredients
1/2 cup (125 mL) granulated sugar
250 g pkg cream cheese
2 large eggs
2 tbsp (30 mL) sour cream
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon juice
Fresh berries, fruit preserves, chocolate syrup, optional

In a small bowl, mix 1 Tb melted butter with 1/4 C graham crackers until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar, eggs, sour cream, vanilla and lemon juice until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking. Gently tap jars on counter to eliminate air bubbles.
Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days. Before serving, garnish with berries, fruit preserves or chocolate syrup, if desired.

Finish the cheesecakes with this easy three-ingredient compote. This recipe makes enough to top five mini-cheesecakes.
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) granulated sugar, plus more to taste
3/4 cup (185 mL) fresh or frozen berries
In a small saucepan over medium heat, stir lemon juice and sugar until dissolved. Add berries. Cook on a gentle simmer, stirring until juices are released and berries are warm and slightly mashed. Continue to simmer until mixture thickens to a consistency similar to jam, about 3 to 5 minutes. Taste. Add more sugar if desired. Remove from heat and let cool slightly before spooning on top of chilled cheesecakes. Makes 1/3 cup (80 mL) compote.

Vegan Mayo

Umami Sauce

Adapted from The How Not to Die Cookbook.

1.25 cups
1 c veggie broth
1 tsp minced garlic
1 tsp grated fresh ginger
1 T blackstrap molasses
1.5 tsp date syrup or date sugar
1/2 tsp jarred tomato paste
1/2 tsp ground black pepper
1.5 tsp while miso paste blended with 2 T water
2 tsp blended peeled lemon
1 T rice vinegar

Heat broth, add garlic and ginger and simmer 3 min. Stir in molasses, syrup, tomato paste, and black pepper and bring to boil. Then simmer for 1 minute. Remove from heat and stir in miso , lemon and vinegar. Can freeze into ice cube portions.

Nutty Parm

Adapted from The How Not to Die Cookbook.
1.5 cups
1/2 c almonds
1/2 c Brazil nuts
1/2 c nutritional yeast
2 tsp salt free spice blend

Chop in food processor until finely ground. Keep refrigerated. Good over pasta, grains, salads, and snacks.

Salt Free Spice Blend

Adapted from The How Not to Die Cookbook.
1/2 cup
2 T nutritional yeast
1 T onion powder
1 T basil
2 tsp thyme
2 tsp garlic powder
2 tsp mustard powder
2 tsp paprika
1/2 tsp turmeric
1/2 tsp celery seed

Date Syrup

Adapted from The How Not to Die Cookbook.
1.5 cups
1 c pitted dates
1 c boiling water
1 tsp blended lemon peel (peel and blend a whole lemon and then freeze it in 1 tsp portions)

Combine dates and water sit for 1 hour to soften. Blend with high speed blender. Add lemon and blend til smooth. Keeps in frig 2-3 weeks with tight lid.

Almond Milk

Adapted from The How Not to Die Cookbook.
2 cups
2 T smooth raw almond butter
2 c water
Blend. Shake well before using.

Thai Peanut Sauce with Soba Noodle Salad

Adapted from The Oh She Glows Cookbook.

For sauce, process until combined:
1 large clove garlic
2 T sesame oil
3 T almond butter
2 tsp grated fresh ginger (opt)
3 T lime juice
2 T plus 1 tsp tamari (probably will try aminos)
1 – 2 tsp sugar

Cook 4 oz soba noodles 5 to 9 minutes (see the package). Drain, rinse, and toss with a drizzle of olive oil.
Add veggies (bell pepper, carrot, cukes, edamame, carrot, onions, cilantro) and toss. Add dressing.
Sprinkle with sesame seeds.

Veggie Burger

Adapted from The Oh She Glows Cookbook and the The How Not to Die Cookbook.

1 T flax and 3 T water to make flax egg (or just mix it in with everything else)
15 oz can black beans – drain and rinse
1 c grated carrots or 1/2 med. sweet potato
1/2 c chopped onions
1/2 c chopped walnuts
1/2 c oat flour
1/4 tsp turmeric
1/2 tsp smoked paprika
1 T nutritional yeast
up to 1 tsp salt
pepper

These are good! Great with avocado slices.

Next time try adding:
1-2 T coconut aminos, 1 tsp chili powder, 2 T almond butter, 1 tsp oregano, or 1 tsp cumin

Oven 350
Make flax egg and set aside.
In large bowl, mash beans into a paste, leaving a few whole. Stir in everything else, and flax egg and adjust seasonings to taste.
With slightly wet hands, make 8 patties, packing tightly. Place on baking sheet.
Bake 15 minutes, gently flip, and bake 15 to 20 minutes more (or grill after prebaking 15 min.)

To try from Engine2diet.com
Building Your Burgers:
1. Pick your base (you will need 2 cups COOKED):
Black beans
White beans
Kidney beans
Chickpeas
Lentils (any color)
Split peas

(Really any kind of bean you find would probably work here – use your imagination!).

2. Pick your starch (you will need 1 cup):
Dry whole wheat bread crumbs or whole grain gluten free bread crumbs
Uncooked rolled or old fashioned oats
Quinoa, cooked
Millet, cooked
Amaranth, cooked
Buckwheat, cooked

3. Pick your vegetable (or a few vegetables):
Dice them! If you pick two vegetables, you’ll want to decrease the amount you use by about half. For example, if you use carrots AND celery, use 1 rib of celery and 1 carrot stick.  For three vegetables, you’ll want to use about ⅓, etc., etc.

Celery, about 2 ribs
Carrot, about 2 sticks
Onion, about 1 small onion
Mushrooms, about 1 cup
Jalapeño, 1 or 2 fresh depending on how spicy you like your food

4. Choose your spices
Go to town with spices. Our general rule is to evenly coat whatever we are making with spices or herbs, or if using dried herbs/spices, start with ¼ teaspoon and go from there. Taste as you go to get a combination that works for you. This list is not even close to comprehensive, but remember – get creative! Italian burgers? Mexican burgers? Jamaican-jerk burgers? Whatever you can dream up!

Garlic
Basil
Oregano
Cayenne
Thyme
Cumin
Rosemary
Nutritional yeast (which will give your burgers are more cheese-like flavor)
Black pepper
Curry powder (works well with chickpea burgers)
Turmeric (a little goes a long way – a few dashes will do, and also works well with chickpea burgers)

5. Choose your liquid (1/4 to 1/2 cup to start, adding 1/4 cup as needed:
Low sodium vegetable broth
Liquid from cooked beans
Unsweetened plant milk

Variation:
Combine 2 tablespoons of ground flaxseed with 3 tablespoons warm water. Set aside for a few minutes until it gets an egg white-like consistency.

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or another nonstick surface. Add cooked beans to a mixing bowl, then use a fork, potato masher or your fingers to mash them well. Add your starch – you’ll want to mix the starch and mashed beans very well. Your hands will probably work best here. Add your vegetables (to really make the flavor pop, sauté them in a skillet for a few minutes first). Mix in spices and liquid, and finally the flax mixture.
2. Form patties and assemble onto lined cookie sheet. Bake in the oven for 15-20 minutes, or until they look slightly crispy on top. You will likely want to flip them at the halfway point.
3. Do a happy dance around your house while you are waiting for the plant-strong burgers to cook. This step is absolutely necessary. Take out your finished burgers and bask in your greatness for a moment.
4. Serve your burgers on a plant-strong (whole grain, oil-free) bun with all of your favorite burger accessories, including but not limited to grilled onions, grilled mushrooms, tomato, hummus, ketchup, mustard, BBQ sauce – whatever you’d like! You can also serve your burgers over a bed of leafy greens. Baked sweet potato fries are a great side choice as well.
5. Freeze any extras for an ultra-quick meal!

Tips: Too crumbly? Add more liquid. Too watery? Add more starch.
Servings: 4 to 5 decent-sized burgers or 8 to 10 smaller burgers.

Fifteen Minute Avocado Pasta

Adapted from The Oh She Glows Cookbook.

For three servings
9 oz pasta
1 or 2 cloves garlic
1/4 c fresh basil leaves
4 to 6 tsp lemon juice
1 T oil
1 ripe avocado
1/4 to 1/4 tsp salt
pepper

Cook pasta.
Make sauce in blender:
Combine garlic, basil, lemon juice, oil, avocado and 1 T water.
Drain pasta and add sauce.

Crispy Baked Fries

Adapted from The Oh She Glows Cookbook.

2 large Yukon Gold potatoes
1 T arrowroot powder
1 T oil
1/2 tsp salt
pepper
any other desired seasonings
plastic bag

Oven 425
Quarter potatoes lengthwise and slice each quarter in half or thirds. Place arrowroot powder and potato wedges in a bag. close securely and shake vigorously. Drizzle oil into bag. Close and again and shake again. Put potatoes on baking sheet (not too close together). Season with salt and pepper.
Bake 15 min., flip and bake 10 or 20 min more.

Chocolate Zucchini Muffins

Adapted from The Oh She Glows Cookbook.

1 T flax, and 3 T water to make flax egg
1.25 c non-dairy milk
2 T lemon juice or apple cider vinegar
2 C whole wheat pastry flour
1/2 c sugar
1/3 c cocoa
1.5 tsp baking powder
1/2 tsp salt
3 T maple syrup
1 tsp vanilla
1/3 c dark choc chips
2/3 c chopped walnuts
1.25 c lightly packed grated zucchini (about 1/2 med)

Oven 350   Lightly grease muffin tin
Make flax egg and set aside
Combine milk and vinegar. Set aside
Combine flour, sugar, cocoa, BP, soda and salt
Add flax egg to milk mix, maple syrup and vanilla. Pour over flour mix and combine. Fold in choc chips and nuts and zucchini. Spoon into muffin tin, 3/4 full each. Bake 15-17 min.

Fudgy Mocha Pudding Cake

Adapted from The Oh She Glows Cookbook.
Wow! Really rich!

Oven 375      8 inch greased baking dish
Mix 1 T flax with 3 T water and set 5 min.
Mix:
1.5 c oat flour
3/4 c sugar
1/3 c cocoa powder
1/3 c choc chips
3/4 tsp salt
1.5 tsp baking powder

To flax egg, add
3/4 c almond milk
2 T coconut oil
1.5 tsp vanilla

Pour milk mixture over flour mixture and thoroughly combine. Pour into baking dish and smooth out top with a spoon.

In a small bowl, combine:
1/3 c sugar
2 T cocoa

Sprinkle over the batter.

Slowly pour 1 1/4 c hot coffee or water over cake, covering the mixture.
Bake 27-33 min uncovered.
Let cool 5 to 10 minutes.

Crispy Almond Butter Chocolate Chip Cookies

Adapted from The Oh She Glows Cookbook.

1 T ground flax
1/4 c oil
1/4 c almond butter
1/2 c br. sugar
1/4 c coconut sugar or white
1 tsp vanilla
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 oat flour
1 c almond flour
1/4 c mini dark chocolate chips

Oven 350 degree.
Mix flax and 3 T water and set 5 minutes to thicken.
Beat oil and almond butter. Add both sugars and beat 1 more minute. Beat in flax mixture and vanilla.
One by by, beat in soda, baking powder, salt, oats, and almond flour. Dough is slightly sticky. Fold in chips

Place into 1 inch balls on cookie sheet. No need to flatten.
Bake 12 to 14 min. Let cool 5 minutes on sheet, then move to cooling rack.

Whipped Coconut Cream

Adapted from The Oh She Glows Cookbook.

14 oz can full-fat coconut milk
1 to 2 T sweetener to taste
1/2 tsp vanilla
Chill can in fridge overnight
1 hour before making, chill a bowl in the freezer.
Flip the chilled can upside down and open with a can opener. Pour off the coconut water and save for something else.
Scoop the solid cream into the cold bowl.
Use a mixer and beat until fluffy and smooth. Add sweetener and vanilla and beat gently to combine.
Cover and return to fridge until ready to use. Keeps 1-2 weeks.

Vegetable Broth

Adapted from The Oh She Glows Cookbook.

1.5 tsp oil
Coarsely chop:
3 onions
1 head garlic
salt and pepper
3 med carrots
4 stalks celery
1 bunch green onions
1 c shiitake or cremini mushrooms
1 large tomato
2 bay leave
10 sprigs thyme
1.5 tsp whole black peppercorns
2 tsp salt

Saute onion and garlic about 5 min. Season with a pinch or two of salt and lots of pepper.
Add carrots, celery, green onions, mushrooms, tomato, bay leaves, thyme and peppercorns and saute 5 or 10 more minutes.
Add 12 c water and 2 tsp salt. Simmer over low heat 90 minutes or longer. Strain.
Instantpot – I would try 1 hour.

Taco Fiesta Potato Crisps

Adapted from The Oh She Glows Cookbook.

For Potato Crisps:
2 russet potatoes, unpeeled, sliced into 1/4 inch rounds
1 T oil
seat salt and black pepper

For Walnut Taco Meat: mini-processor, chop:
1 c walnuts (toasted if preferred)
1 T oil
1.5 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cayenne

For Cashew Sour Cream:
saok 1 c raw cashews with water to cover 8 hrs or overnight. Drain and rinse.
Blend with 1/2 to 1 c water, 2 tsp lemon juice, 1 tsp apple cider vinegar, and 1/2 tsp+ salt to taste until smooth.

Oven 425 – Line baking sheet. Put potato slices in a single layer and dizzle with the oil. Rub them in oil to disperse. Sprinkle with salt and pepper. Roast 30-35 min, flipping once halfway. Cook 5 minutes.

Top each potato with 1 tsp cashew sour cream, followed by 1 tsp of taco meat, salsa, and green onions. Serve warm.

Vegan Nacho Dip

Adapted from The Oh She Glows Cookbook.
Make the cheese sauce:
Put 1 c raw cashews in a medium bowl and add water to cover. Soak at least 2 hours or overnight. Drain and rinse.
Oven 400 degrees. Lightly grease 2 qt cast iron pan or casserole
Cook 1 c chopped carrots and drain.
Blend:
Cashews
Carrots
2 T nutritional yeast
2 T lemon juice
1 large garlic clove
1.25 tsp fine grain sea salt
3/4 tsp chili powder
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne (optional)
2/3 c water

Make the Dip:
Stir in 1 c chunky marinara sauce, 1 c finely chopped onion, 2 to 3 handfuls of baby spinach, roughly chopped into cheese sauce. Spoon this into the prepared dish and smooth out. Sprinkle top with crushed corn chips
Bake 25 to 30 min uncovered, watch carefully so corn chips do not burn.

Morning Glory Smoothie

Adapted from The Oh She Glows Cookbook.

Blend:
1 c strawberries
1 frozen banana
1/3 c OJ
1/3 c coconut water or water
1/4 tsp vanilla (opt)
3 to 5 ice cubes

Flu-fighter Smoothie

Adapted from The Oh She Glows Cookbook.

Blend:
2 med navel oranges, peeled and seeded
1 tsp grated fresh ginger
1 – 3 tsp maple syrup
3 to 5 ice cubes
pinch of cayenne (optional)

Chocolate Smoothie

Adapted from The Oh She Glows Cookbook.

Blend until smooth:
2 c almond milk
1/4 c (60 mL) avocado
2 Tb cocoa powder
1 tsp vanilla

Add and blend again until smooth:
small pinch salt
4 to 6 pitted medium Medjool dates
4 to 6 ice cubes (coffee ones would be awesome)
1/4 tsp espresso powder (optional)
This makes 2

If dates are firm, soak them to soften before using.

Vegan French Toast

Adapted from the Starch Solution
2 c cashew milk
3 T chopped dates
1/8 tsp cinnamon
dash turmeric
12 slices ww bread
Process 1 c cashew milk and dates, cinnamon, and turmeric in blender til smooth. Add remaining milk and blend a bit more.
Pour mix into a bowl and dip in bread, and then fry!

Rainbow Salad

Adapted from The Starch Solution

3 cups cooked brown rice
15 oz cans, rinsed and drained, of:
kidney beans
chickpeas
black beans
1 c fresh or frozen and thawed corn kernels
1 c peas
1/4 c chopped red onion
1/4 c chopped pimiento
2 T chopped black olives
2 T chopped fresh cilantro
3/4 c dressing
1 T coconut aminos
1/2 tsp Tabasco
Mix veggies. Mix dressing, aminos and Tabasco, then combine. Refrig at least 2 hours or up to 2 days before eating.

Vegan Caesar Salad

Adapted from The Starch Solution
4 servings
2 T almond meal
3 T Dijon mustard
3 T nutritional yeast
3 clover minced garlic
3 T lemon juice
2 T coconut aminos
2 heads romaine
Put almond meal, mustard, yeast and garlic into a 12 oz jar. Stir with fork to make a paste. Add lemon, coconut aminos and 1 T water. Close jar tightly and shake vigorously to mix.

Fat free Balsamic Vinaigrette

Adapted from the Starch Solution
2.5 cups

1/4 c balsamic vinegar
1/4 c apple cider vinegar
1/4 c red wine vinegar
1/4 c rice wine vinegar
3/4 cloves garlic
1/4 c ketchup
1 T Dijon mustard
1-2 T agave
1/2 tsp xanthan gum
In blend, pour in vinegars. Add garlic, ketchup, mustard, 1 T agave and 1 c water. Blend til smooth. With blender running, slowly add the xanthan, blend til smooth and thickened. Add more sweetener if needed. Refrigerate covered 2 hours before serving.

Vegan Enchilada Sauce

Adapted from the Starch Solution
2.5 cups

1 can tomato sauce (8 oz)
1 to 1.5 T chili powder
2 T cornstarch
1/4 tsp onion powder
1/8 tsp garlic powder

In saucepan, whisk 1.5 c cold water with sauce, chili, cornstarch, onion, and garlic powders. Stir over medium until thickened about 5 min.

Golden Vegan Gravy

Adapted from The Starch Solution
2 cups

1.5 c veggie broth
3 T soy sauce
2 T tahini
1/4 c brown rice flour
black pepper

In saucepan, add broth and 1/2 c water. Whisk the soy and tahini in a small bowl and then into the saucepan. Stir bringing to a boil. Reduce to simmer and stir, sprinkling the flour slow over the top a tablespoon at a time and begins to thicken. Add pepper and serve.

No-Parmesan Cheese

Adapted from The Starch Solution

1 c almond meal
1 c nutritional yeast
dash onion powder
dash salt
Put in jar and shake well.

Sloppy Lentil Joes

Adapted from The Starch Solution
8-10 servings
1 chopped onion
1 bell pepper chopped
1 T chili powder
1.5 c dried brown lentils
1 can 15 oz crushed tomatoes
2 T soy sauce
2 T prepared mustard
2 T brown sugar
1 tsp rice wine vinegar
1 tsp vegetarian Worcestershire sauce
black pepper
Put 1/3 c water in large saucepan, add onion and pepper. Cook over med head until softened. Stir in chili powder. Add lentils, tomatoes, soy, mustard, brown sugar, vinegar, Worcestershire and pepper with 3 c water. Bring to boil, reduce to low, cover and simmer 55 min. Server over split whole wheat buns.

Tortilla Soup

Adapted from The Starch Solution
6 servings
4 c veggie broth
1 chopped onion
1/2 c chopped green bell pepper
1.5 c fresh tomatoes (or a 15-oz can)
1 can black beans, drained and rinsed
1 c frozen corn kernels
1/4 c salsa
1-2 T green chiles
1/2 c chopped avocado
3/4 c broken tortilla chips
Cook onion, pepper and tomatoes in 1/2 c broth for 15 min over low heat. Add remaining broth, bring to boil, add beans and corn and simmer for 10 min. Add avocado and chips to serve.

Tomato Basil Soup

Adapted from The Starch Solution
6-8 servings
2 cans (28 oz each) diced tomatoes and juice
1.5 c V-8 juice
1 coarsely chopped onion
4-6 minced garlic
1 c fresh basil (packed)
1 c fake milk (optional)
black pepper
Bring to boil and then simmer for 1.5 hours – tomatoes, juice, onion, garlic and basil, with 1/2 c water. Puree. Add milk and heat, add pepper.

Broccoli Bisque

Adapted from The Starch Solution
6-8 servings
4 c broccoli florets
3 c veggie broth
2 c frozen hash brown potatoes– just used a potato
1 chopped onion
1 tsp dill
Salt
2.5 c fake milk
1 T Dijon mustard
pepper
Boil veggies and cook 15 minute. Puree and add milk, mustard and pepper.
This was GOOD

Thai Noodles

Adapted from The Starch Solution
4 servings
12 oz linguine
1/4 c creamy peanut butter
1/4 c agave sweetener
1/4 c coconut aminos
3 T rice wine vinegar
1/8 tsp sesame oil (opt)
3 T vegetable broth
1 bunch chopped scallions
6 cloves minced garlic
1 T finely chopped fresh ginger
1.5 c mung bean sprouts
1.5 c shredded carrots
cilantro; peanuts for garnish
Cook linguine til tender, about 8 min. Drain.
Combine peanut butter, agave, soy, vinegar, and oil until smooth.
Pour broth into skillet and saute garlic and scallions and ginger about 3 min. Mix in peanut butter mix and cook til hot about 3 minutes. Scrape this over the linguine and toss well. Add bean sprouts, carrots (and tofu or meat if using) and toss again.

Baked Macaroni, Cashew Sauce

Adapted from The Starch Solution
6 servings
12 oz whole grain macaroni
1.25 cups raw cashews
1/4 c nutritional yeast
2.5 T chopped pimientos
1 T lemon juice
2 tsp white miso paste (can use tahini, fish sauce, coconut aminos)
1 tsp onion powder
1/4 tsp salt
1/3 c whole wheat bread crumbs
Oven 350 degrees
Boil macaroni about 6 min to al dente. Drain.
Combine cashews with 1/2 c water in blender and blend til nearly smooth. Add yeast, pimientos, juice, paste, spices and 3/4 c more water. Blend til completely smooth. Pour over pasta and stir. Place in a 2 qt covered baking dish and sprinkle bread crumbs over. Cover and bake 30 min.

IP Lemons

In any case, Instant Pot lemons are madly delicious and could barely be simpler. Just quarter as many as you’d like, put them in the Instant Pot with enough liquid as you’d like to cover the bottom. I’m in a no-sugar phase, myself (thanks, doc), so I just go with water, but feel free to make it juice, or add the sweetener of your choice to a little bit of water. Close, hit the “poultry” button and walk away. When the cycle is finished, do a quick release. You’re done.

I’ve been mixing the excess liquid with a little seltzer once it’s cooled and chugging that for a thrill, but discard if you’d like. Take the lemons out and give them a taste. If they need sweetening, hit ’em with some sugar or honey, and eat straight out of the bowl, or use them to top oatmeal, baked goods, grain bowls, toast, waffles, or whatever else strikes your fancy. If you’ve got extra, just store them in a sealed container in the fridge and grab a spoonful whenever you’d like a quick lemon hit. It’s what my doctor ordered.

Microwave Fudge

From Eloise in the newspaper
1 lb. powdered sugar
1/2 c cocoa
1/4 tsp salt
6 T butter
4 T milk
1 T vanilla
1 c chopped nuts

Combine everything but nuts in microwave safe bowl. Microwave on high until mixture is melted and smooth – remove to stir periodically. When smooth, remove and stir in nuts. Spread in 9×5 loaf pan and cool before cutting. 

IP Bundt Cake

IP Clean

Not a recipe but this may be helpful for someone! I burned my pasta last night and soaked my pot all night and it wouldn’t come out…so I put dish liquid and 2 cups of water and sprinkled baking soda and set the pot on manual for 3 miNot a recipe but this may be helpful for someone! I burned my pasta last night and soaked my pot all night and it wouldn’t come out…so I put dish liquid and 2 cups of water and sprinkled baking soda and set the pot on manual for 3 mins! And just like that it wiped right out!ns! And just like that it wiped right out!

IP Rotisserie Chicken

IP “rotisserie” chicken. Onion powder, garlic powder, Italian seasoning, S&P. Bottle of beer and onion chunks on the bottom. 5 1/2 pound bird @ 5.5 min/lb.=30 min. You should smell this house y’all!

IP Chicken Pasta

I experimented on my own tonight!!!! I took about 1.5 lbs of sliced chicken breasts, a box of penne pasta, 3 cups of chicken broth, a jar of vodka sauce, layered chicken (salted and garlic herb seasoning) pasta, broth, vodka sauce (1/3 cup water to rinse jar) in my instant pot, set it to 9 minutes on high. Did a FR. It was AMAZING!!!! My husband was beyond impressed. Chicken was super tender, pasta was PERFECT!!!! Will be doing this again!!!

IP Spaghetti

 have tried spaghetti and meatballs in my IP several times I was having trouble with ending up with clumps of stuck together, underdone pasta, despite following recipes to a “T.” I think I have finally figured out what works for me, and thought I would share my method here for anyone who is also struggling. (This time I ended up with only a couple of smaller clumps, but I think I made a small mistake…..it worked last time I did this so I’m calling it good). I will post pictures of the steps in the comments.

I used 1/2 bag of frozen meatballs, 1 full box of spaghetti, 2 jars of sauce, and and entire box if beef bone broth.

Meatballs went in the bottom, followed by half the box of spaghetti, broken in half and then layered in. One jar of sauce dumped on top, then the other half box of spaghetti, followrd by thr other jar of sauce. Beef broth got poured in last, being careful not to wash the sauce off.

Pressure cooked for 12 minutes. Pretty close to perfect!

The beginning of the best spaghetti ever I will never make it again any other way. First turn the instant pot to saute and add 1 lb of hamburger, small onion diced, and a teaspoon of minced garlic. After the hamburger is browned. I drain the grease from the pot. When I add the hamburger back to the pot I add 3 tablespoons of water to scrape off the bottom of the pot so I don’t get the dreaded burn. Then I take the noodles and break them in thirds and layer them on top of the hamburger in a nesting formation. Then you take your sauce and put it on top of the noodles but keep it on top of the noodles. I take my jar of sauce and I fill it halfway with water put the lid back on it and shake it to get all the rest of the sauce out of the jar. Then I add the water to the pot. Making sure to pour around the outside so I don’t take the sauce off the top of the noodles. Then I push the noodles down into the water making sure that they are all submerged some are always sticking out of the top and that’s okay that’s why you put the sauce on top of the noodles. That will cook the noodles on the top that is not submerged in the water. Put the lid on it at make sure you put it to sealed. Set pressure cooking for 7 minutes. Do an quick release and it is the best spaghetti ever!! I’ll never make spaghetti into pots again.

Air Freshener

from Julie
1 pkg unflavored gelatin
¾ C boiling water
¼ C cold water
Food coloring
4 tsp essentail oil or blends
Dissolve gelatin in boiling water. Stir in cold water and coloring. Cool a bit a stir in oils.
Pour into 4 oz. jars. Wait 5 minutes and cap jars. Cool to room temp.
Lime
Peppermint
eucalyptus
Cypress

Sorghum Flour Flatbread

From: Ryberg, R. Gluten Free in Five Minutes.

This was good with vegetable soup.
1 egg (I used a flax egg – 1 T ground flax and 2 T water)
2 tsp olive oil
1 T applesauce (I used coconut cream)
pinch salt
2 T sorghum flour
1/2 tsp baking powder
1/8 tsp sugar (did not use as cream is sweet)

Mix. Spray a microwave safe plate with cooking spray. Pour batter onto plate and spread into a 7 to 8 inch circle. Microwave on high 2 min. Flip over to allow bottom to dry a little.

IP Pasta, Rice, and Grains Guide

Pasta
from tidbits-marci.com
Ingredients
Pasta
Water – 2 cups for every 4 oz of pasta
Salt – 1/2 tsp for every 2 cups water
Oil or butter – 1/2 TB for every 4 oz pasta

1. Add pasta, water, salt and oil to IP.
2. Secure lid, seal, cook high pressure for HALF of the pasta package cooking time MINUS 1 minute.
3. Quick release. Rinse with cool water.

Rice
from greenhealthycooking.com
Brown (Basmati or short grain)
1 cup br rice
1 cup water
1 tsp oil

1. Heat to Saute.
2. Add tsp of oil
3. When oil is hot, add rice.
4. Add water; stir.
5. High Pressure for 22 min. for Basmati brown, 24 min for short grain brown.
6. Natural Release 11-18 min.

Basmati and Jasmine Rice

1 cup  rice

1 cup water

High pressure 3 minutes NR 11-18 min

Wild Rice Blend

1:1 water ratio

28 minutes High Pressure, NR 11-18 min

For wild rice only, 28-32 High, NR 11-18 min.

Red and Black Rice

1:1 ratio

30 min High Pressure, NR 11-18 min.

Grains

from instantpoteats.com

Steel cut Oats

1.25-1.5 c water

1 c oats

Cook on high pressure 10 minutes.

Natural release 12 minutes.

Barley

1:2.5 ratio barley to water

1 c barley

2.5 c water

High pressure 20-22 min (pearl barley)

Quick release

Millet

1 c millet

1.5 c water

High pressure 9 minutes

Quick release

Fresh corn

Add 2 c water and steamer basket to pot. Insert 2 corn cobs. 

High pressure 2-3 min.

Quick release.

Teff

1 c teff

2 c water or broth

High pressure 2-3 min

Quick release

IP Pasta Salad

adapted from cookingwithkarli.com

4 oz WW rotini pasta (I think more would be better)
1/4 tsp salt
1/4 tsp pepper
1/2 diced bell pepper
1/4 c diced green onion tops
1 med. diced tomato
1/2 can black olives
1/2 package of pepperoni slices
Italian dressing

Since this was WW (whole wheat) I looked at the cook time of 10 minutes on the box, halved it to 5, and subtracted 1 – so pressure cook with about 1 cup of water and a tsp of bacon grease and a pinch of salt for 4 minutes and do a quick release. MAN I’ll never cook pasta any other way.

Dump pasta in a colander and rinse. While pasta cools, cut up veggies. Add them all together and toss with Italian dressing.

PS this is a great deal like Phil’s recipe for Lynn’s Pasta Salad. You can add cheese for those who can eat it. 

IP Cake Mix Cake

I combined a few different recipes to come up with a “doctored box cake” that works with those Aldi bundt pans everyone seems to be talking about. 

This recipe makes 2 cakes from one box. 

 

Combine:

1 box Betty Crocker Super Moist Lemon cake mix, 

1 box lemon instant pudding, 4 eggs, 

1 cup milk, 

1/2c. oil, 

1 tsp vanilla extract, 

1/2 tsp each almond and lemon extracts. 

Mix all ingredients well, pour into a greased Aldi bundt pan (4c size)

Cover loosely with foil and poke a hole in the center to let the steam out. 

Add water to the inner pot, put the bundt pan on a trivet and cook on high pressure for 40 minutes with a 10 minute NPR.

Tijuana Kitchen Rice

Tijuana Kitchen Rice

recipe adapted to work in

Instant Pot by Tandy Hall

2  cups long grain rice

2  cups chicken stock

¾  cup tomato sauce

            Place all ingredients in Instant Pot and select Manual…. Then adjust your timer for 4 minutes… Let it depressurize naturally.  Your rice is cooked perfectly

            In a large skillet saute:

1  jalapeno, medium size, chopped and seeded

1  red onion, small, diced

3  Roma tomatoes, diced

3  Tblsp oil (olive or canola)

1  Tblsp butter

            Add:

2  tsp dried oregano

1  tsp ground cumin

1  tsp paprika ( I used smoked Paprika not necessary though)

1  tsp black pepper

Add everything together either in the skillet or the Instant Pot.

This is an excellent rice recipe.  If you need it spicier use a larger jalapeno or two medium ones

Thai Chicken Soba Noodle Soup

4 servings; 3 qt Instant Pot
1 chicken breast or a couple of thighs, chopped into 1/2 to 1 inch pieces

1 clove garlic (did not use)
1 tsp ground ginger
1 can coconut milk
1-2 cups chicken stock
1 Tb coconut aminos (or soy sauce)
1/2 tsp chili powder
Squirt of honey
1 bundle Soba noodles
2 med-small carrots, diced
1/2 to 1 c peas
juice of one lime
salt and pepper
Saute chicken until nearly done, and add carrots for a minute. Add some broth to deglaze pan. Throw in Soba noodles and veggies. Mix the rest of the ingredients and pour over the food in the pot. Give a little stir, keeping noodles submerged. Pressure cook 1 minute and let sit for a couple more before releasing steam.
This was GREAT.

Chocolate Cherry Cake

Recipe from Sandy that I want to try for Phil’s birthday this year as it is his favorite kind of cake.
Oven 350
1 pkg fudge cake mix (or any dark chocolate)
1 (21 oz) can cherry pie filling
1/2 tsp. almond extract
1 tsp vanilla
1/2 c water
2 eggs
Frosting
1 c sugar
5 Tb butter
1/3 c milk
1 c semisweet chocolate chips

Preheat oven to 350. Grease and flour a 9×13 pan. In large bowl combine all cake ingredients and stir until well mixed. Pour in pan and bake 45-55 min til center springs back when lightly touched. Remove from oven and cool completely.
For frosting: in small saucepan combine sugar, butter, and milk. Bring to boil, stirring constantly for 1 minute. Remove from heat and stir in chocolate chips will smooth. Pour over cake.

One-Skein Security Blanket

Crochet HookI/9 or 5.5 mm hook

Yarn Weight(3) Light/DK (21-24 stitches to 4 inches)

Crochet Gauge3 pattern repeats = 2½” [6.5 cm] in Sedge Stitch pattern. Note: Each pattern repeat consists of (sc, 2 dc) or a beginning ch-2 and the first 2 dc. CHECK YOUR GAUGE. Use any size hook to obtain the gauge.

Finished SizeApprox 15″ x 16″ [38 x 40.5 cm], not including edging

Materials List

RED HEART® Baby Hugs™ light: 1 ball 3001 Frosting 
Susan Bates® Crochet Hook: 5.5mm [US I-9]
Instructions:

Ch 57.

1. Sedge Stitch Pattern:

   Row 1:

    Work 2 dc in 3rd ch from hook (first pattern repeat made), *skip next 2 ch, (sc, 2 dc) in next ch; repeat from * to last 3 ch, skip next 2 ch, sc in last ch—18 pattern repeats.

   Row 2: Ch 2, turn, 2 dc in first sc, *skip next 2 dc, (sc, 2 dc) in next sc; repeat from * to last 2-dc group, skip last 2-dc group, sc in top of beginning ch-2. Repeat Row 2 until piece measures about 16” [40.5 cm] from beginning.
   Do not fasten off.
   Edging:
   Ch 2, turn, 2 dc in first sc, *skip next 2 dc, (sc, 2 dc) in next sc; repeat from * across, (sc, 2 dc) in top of beginning ch-2 (corner made), do not turn, work (sc, 2 dc) evenly spaced down side edge, (sc, 2 dc) in corner; working across opposite side of foundation ch, work (sc, 2 dc) in ch at base of each (sc, 2 dc) of Row 1, (sc, 2 dc) in corner; work (sc, dc) evenly spaced up other side edge (work same number of (sc, dc) groups as were worked across first side edge); join with slip st top of beginning ch-2.
   Fasten off.
   Finishing:
   Weave in all ends. 

Garem Marsala

2 tablespoons coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon whole black cloves

1/2 teaspoon cardamom seeds from green/white pods

2 dried bay leaves

3 dried red chiles or 1/2 teaspoons cayenne pepper or red chile flakes (the kind you put on pizza)

2 inch piece cinnamon

Instructions

1. Put all ingredients into a clean coffee grinder and grind until it’s a coarse-fine powder.
2. Shake it about as its being ground so all the seeds and bits get under the blades.
3. When you’re finished, unplug the grinder, and turn it upside down.
4. You want all the spice to collect into the lid so you can easily scoop it out without cutting yourself
5. playing about around the blades.

Lemon Brownies

1/2 cup unsalted butter, softened 

1/4 cup flour 

2 eggs, large 

2 Tbsp lemon zest 

2 Tbsp lemon juice 

3/4 cup granulated sugar 

1/4 tsp sea salt 

Tart Lemon Glaze: 4 Tbsp lemon juice 

8 tsp lemon zest 

1 cup icing sugar

Directions: Preheat the oven to 350 degrees. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry. Filter the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve

Pork Carnitas

From “The Fat Kitchen”
1 3 lb boneless or 6 lb bone in pork shoulder, cut into 2 inch pieces
1 quartered onion
1 quartered orange
1 quartered lime
1 chopped jalapeno
8 chopped garlic cloves
1.5 tsp fine sea salt
1.5 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp chipotle chile
1/2 c lard

1. Preheat oven 250
2. Put pork in large Dutch oven. Tuck in onion, orange, lime, jalapeno, garlic. Mix together spices and sprinkle over meat. Spoon the lard over all, cover with the lid.
3. Bake about 6 hours.
4. Use slotted spoon to remove meat and set aside. Strain juices into a glass measuring cup.
5. Remove meat from bone and shred. Separate fat from juices.
6. To serve, pour enough fat into a large skillet to cover the bottom, and heat on high. Working in two or three batches, add enough meat to cover the bottom in a shallow layer and fry utnil crispy on the first side, about 5 min, and 3 min on second side; do not stir. At end, add reserved juices and stir. 

Southern Fried Chicken

From “The Fat Kitchen”
2 T sweet or hot paprika
1 T sea salt
1 T pepper
1 T white papper
1 T garlic powder
1 T onion powder
2 tsp oregano
1/2 tsp cayenne (opt)

Marinade
4 c buttermilk
2 T siracha
3.5 to 4 lb chicken cut into 10 pieces

Coating
1.5 c flour
1/2 c cornstarch
1 tsp baking powder

Make spice mix
2. Marinate chicken in marinade, complete submerge. Refrig for 4 to 6 hours.
3. Set up wire rack over sheet pan. Put chicken on them to dry slightly. Reserve 1 cup of marinade.
4. Make the coating in large bowl.
5. Put one piece of chicken in flour and turn and return to wire rack. Do all the chicken this way.
6. Preheat oven 350 and set up another pan with wire rack. Add fat to large skillet or Dutch oven and heat to 375 over med- high heat. Don’t let it get any hotter.
7. Stir reserved marinate into the flour to make a thick wet batter. Start with the dark meat, add the floured chicken to the batter and turn to coat. Then add to fat, skin side down. Bring temp to a steady 325 to 350. Do not let pieces touch. Brown on first side 6 min, carefully turn and cook about 6 min longer.
8. Put chicken on lined sheet pan and bake 5-10 min, until meat thermomenter reads 1656 in thickest part of breast.

Beer-Battered Fried Fish

From “The Fat Kitchen”
1 c flour
1 c cornstarch
1 tsp salt
1 tsp pepper
1 (12 oz) bottle beer (ale or lager)
1 egg
1.5 lb skinless fish fillet, 1/2″ thick or less
4 c lard
1. Combine flour, starch, salt, and pepper and blend. Add beer and egg and whisk until smooth. Set aside 30 minutes.
2. Pat fish dry. Add to batter and turn to coat.
3. Heat fat in large deep skillet to 375 deg. Set out wire racks over a large baking sheet to hold fish.
4. Turn fish over in batter to coat well and slide into hot fat. Do not crowd the pan, keeping the temp as close to 350 as possible. Fry until golden brown, turning as needed, about 5 min per batch. Transfer to wire rack and allow fat to return to 375 before adding the next batch.
Gary said this is the best fish I’ve ever made. It was pretty tasty!

Bacon Dark Chocolate Nut Clusters

From “The Keto Reset Instant Pot Cookbook”
1/2 c nuts
2 T finely shredded coconut
2 slices bacon
2 tsp coconut oil
3.5 oz dark chocolate
1/4 tsp salt
1. Line baking sheet with silicon
2. chop nuts and coconut
3. set IP to saute, add bacon and cook until cristpy, remove to a plate
4. add coconut oil to fat in pot. Break chocolate into pieces and put in hot oil; stir until melted. Press cancel and stir in chopped nuts. Crumble in bacon and stir.
5. Drop by spoonsful on papaer, sprinkle with salt and/or coconut.
6. Put in frig to harden. Stor in frig.

Pulled Pork

From “The Keto Reset Instant Pot Cookbook”
1/4 c plus 2 T avocado oil
juice of 2 limes
1 T salt
1 T cumin
1 tsp coriander
1 tsp garlic powder
1/4 tsp cinnamon
approx 3.5 lbs boneless pork shoulder (butt) cutt into 4 pieces
1 c broth or water
1. mix 1/4 c oil and juice and all seasonings. add pork and toss to coat. Marinate at room temp 30 min or cover and refrig up to 8 hours
2. set to saute and add remaining oil. brown pork 3 min on each side. Reserve the marinade
3. Pour in broth and deglaze. Return pork to pot, with the marinade.
4. Press Cancel. Set to Pressure cook 90 min.
5. Natural release 10 min.

No Bake Avalanche Cookies

from cookiesandcups.com
2 c crispy rice cereal
1 c tiny marshmallows
1/2 c creamy peanut butter
1 lb white chocolate

line two cookie sheets with parchment
mix cereal and marshmallows in large bowl. set aside.
melt chocolate and peanut butter.
pour over cereal and stir til coated.
drop onto cookie sheets.
refrigerate until set.
Just ok.  Probably won’t make again..

One Pan Taco Skillet

FAST One-Pan Taco Skillet
Make this a complete meal by serving in lettuce leaves, wrap-style.
Serves 4-6
Ingredients:
2 tsp avocado oil, or olive oil
1lb ground beef, grass feed if possible
1 yellow onion, diced
5 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
sea salt to taste
2 cups red kidney, OR black beans, rinsed well if using canned
2.5 cups fresh, diced organic tomatoes
1/2 cup high quality grated colby-jack cheese (optional)
2 ripe avocados, diced
fresh chopped cilantro leaves, or parsley
1 red chili, finely sliced
Instructions:
Heat oil in a large pan, add onion, garlic and cook until translucent.
Add beef and cook until browned, for about 6-8 minutes, stirring occasionally.
Season the meat with paprika, cumin, cayenne pepper, sea salt to taste and stir in the chopped tomatoes and beans. Reduce the heat to low and cook for approx 15 mins.
Sprinkle the grated cheese on top and cover with a tight lid. Cook for about 5 more minutes, until all the cheese is melted.
Remove the lid, top with green onion, avocado slices and chili.

http://cleanfoodcrush.com/fast-taco-skillet/

Thai Tea

Thai tea
Make very strong thia tea
2 shot glasses tea
2 shot sweetened condensed milk, add when tea is hot‘ add 1 or 2 shot evaporated milk
Fill glass with ice and pour over

Convert Slow Cook to IP

1. Make sure there is at least 1 C liquid in the pot.
2. Scale back the recipe – you can’t fill the pot all the way full. (Beans or grains, fill no more than 1/2)
3. Ingredients that don’t IP well and should be added later – mushroom soup, dairy items, flours, starches, alcohol like wine or beer.
4. Consider adding items in stages; meat first, then open and add veggies, etc.

Cold Soup

from AARP Magazine
Mango Coconut
4 c chopped mango
1 c orange juice
2 T lime juice
2 C coconut milk
1 T brown sugar
2 tsp grated ginger
Vitamix!!

Gazpacho
3 c tomatoes
1 c cucumber
1.2 c green bell pepper
1/2 c red onion
1 jalapeno
1 tsp lemon juice
1/4 c olive oil
1 slice bread
1 clove garlic
1 T chopped parsley
2 T red wine vinegar
1 tsp hot sauce
1 T Worcestershire
1 tsp salt
1/2 T smoked paprika
Vitamix!

Avocado
2 cubed avocados
1 T shallot
1 T lime juice
2 c oat milk (or coconut) (my adaptation)
1 clove garlic
1 tsp salt
pinch cayenne
(I would certainly add cilantro!)
Vitamix!

Sweet Tea

Yum! Sweet tea done in the Instant Pot! Why not on the stove? It doesn’t heat up my kitchen!

Here’s how I did it:

8 cups of water
4 tea bags (reg size) *this time I used 3 Lipton and 1 Constant Comment 😊
4 minutes on high pressure
8 minutes NR
Added 1.5 cups sugar
Then poured over ice in the pitcher
Yum!

Bacon Carbonara

Instant Pot Bacon Carbonara (Dairy Free)
3 qt pot
2.5 C chicken broth
2/3 C oat milk
8 oz brown rice spaghetti (broken in thirds)
1/4 C chopped onion
1 or 2 minced garlic cloves
1 tsp oregano
2 T dairy-free butter
1 T bacon grease
1/2 pound bacon, cut in small chunks
sea salt to taste
asparagus (or frozen peas, or spinach, etc.)
1 egg

1. Saute bacon in IP until crisp and remove to a bowl (save grease!)
2. Return 1 T bacon grease to pot and saute onion and garlic until fragrant, stirring to deglaze pot. Turn off Saute.
3. Pour liquids into pot, add oregano and salt; give it a stir to further deglaze.
4. Add broken spaghetti and be sure it is submerged.
5. Pressure cook for 6 minutes. Let NPR 6 min, and then quick release.
6. While cooking, microwave asparagus at 80% power for 1 min. If using frozen peas, no need to do anything.
7. Beat 1 egg with a little bit of water.
8. After quick release, add to the pot the bacon, the asparagus, and, while stirring, the egg. You can cover for a bit to allow the liquid to soak in, but surprisingly there was not much!

Curb Hunger Diffuser

Essential Oils for Weight Loss Blend – equal parts of:

1. Grapefruit
2. Peppermint
3. Lime
4. Cinnamon

For instant hunger curbing relief, add 5 drops of the Essential Oils for Weight Loss Blend into your favorite diffuser and take slow, deep breaths for 3-5 minutes. Keep the diffuser running as you go about your daily routine.

Slumgooey

For Instant Pot (around an hour to prepare)
1 c Jasmine rice
1 c broth or water
Set to Saute, add 1 tsp oil. When hot, dump in rice and broth. Set to Pressure 6 minutes, natural release.

Remove rice to a dish and cover to keep warm. Using same pot, make the slumgooey.

Set IP to Saute:

Quick Release! Towel-covered strainer.

Add 1 T coconut oil. When hot, add
1 lb ground meat. When almost browned add
1 clove minced garlic
1/4 c minced onion
1/4 to 1/2 c chopped carrot. Add:
1 T ginger
1.5 T coconut aminos (or soy sauce)
a couple dashes Siracha sauce. Brown a little more.
Add 1/2 c broth or water. Give it a stir and add
1 can sliced up water chestnuts, give it a stir and add
Cabbage, chopped fine – whatever fits.
Set to Pressure Cook – 0
Quick release.

Serve over rice

Gary liked this and thought it was salty enough.
I am thinking since I used hamburger I should have drained the grease before I added the broth. Next time I will. This was good. 

Lemon Blueberry Scones

Gluten Free Lemon-Blueberry Drop Scones

Yield: 8-10 scones

Ingredients:

315 grams almond flour (about 3 cups)
1 teaspoon baking soda
1/8 teaspoon sea salt
Pinch of cinnamon
Zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries

1. Preheat your oven to 325 degrees.
2. Add the almond flour, baking soda, salt, cinnamon and lemon zest in a large bowl and stir to combine.
3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

 Very good!

Bagel bread

Everything Bagel Dutch Oven Bread
3 cups AP flour
1 tsp. active dry yeast (not rapid rise)
1 tsp. salt
1 Tbsp. Everything Bagel seasoning (below)
1.5 cups whey (liquid strained from yogurt) warmed to about 100°
Additional Everything Bagel seasoning for top.

Mix dry ingredients in large bowl. Add whey a little at a time, mixing with wooden spoon or spatula, until blended. Scrape down sides of bowl and cover with plastic wrap.

Set in room temperature area and let rise for 12 hours (no more than 18)

When dough is ready, put Dutch oven with lid in your oven and preheat at 450° for 30 minutes. Do not grease the Dutch oven.

Meanwhile, turn out dough on floured surface and shape into a ball. Place on parchment. Cover and let rest while preheating Dutch oven.

When preheating is done, sprinkle additional seasoning on top of bread, and score with sharp knife.

Place dough (with parchment) in hot Dutch oven, cover and return to oven for 30 minutes. Uncover and bake 10-15 more minutes.

Everything Bagel Seasoning
1 Tbsp. each:
Dried minced onion
Poppy seeds
Dried minced garlic
Coarse sea salt
Toasted sesame seeds

You can also add black sesame seeds or caraway if you like. There’s no wrong way to make it.

IP – Collards

Big bunch of collard greens, chopped up
about 1/2 to 1 cup chopped up ham
1 to 1.5 cups chicken broth
1 tsp salt
1/2 tsp pepper
some red pepper flakes
1 T apple cider vinegar
1 T brown sugar

Saute for a little bit to reduce the greens. Pressure cook 10 minutes, natural release. They were perfect, but could have been a little softer. So next time, maybe 12-15 minutes.

Strawberry Hibiscus Granita

2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags

1 sprig basil plus leaves for garnish

1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish

1/2 cup plus 2 Tbsp. (or more) lighttagave syrup (nectar)

1 tablespoon (or more) fresh lime juice

Bring 1½ cups water to a boil in a small sauce pan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.

Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 Tbsp. lime juice. Season to taste, adding more agave and lime juice, if desired.

Pour strawberry mixture into a 13x9x2″ metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.

Hananero Strawberry Jam

4-1/2 cups crushed strawberries

1/2 cup minced seeded habanero peppers

1/4 cup lemon juice

1 package (1-3/4 ounces) powdered fruit pectin

7 cups sugar

In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Remove from heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

From Taste of Home

Honey Lime Berry Salad

4 cups fresh strawberries, halved

3 cups fresh blueberries

3 medium Granny Smith apples, cubed

1/3 cup lime juice

1/4 to 1/3 cup honey

2 tablespoons minced fresh mint

 

In a large bowl, combine strawberries, blueberries and apples. In a small bowl, whisk lime juice, honey and mint. Pour over fruit; toss to coat.

3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 1g protein. 

Strawberry Scones

2 cups all-purpose flour

1/3 cup plus 2 teaspoons sugar, divided

2-1/4 teaspoons baking powder

1 teaspoon grated lemon zest

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup cold butter, cubed

2/3 cup half-and-half cream

1/2 cup coarsely chopped fresh strawberries

1 large egg, lightly beaten

 

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.

Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.

Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

1 each: 233 calories, 8g fat (5g saturated fat), 33mg cholesterol, 387mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 4g protein.

From Taste of Home

Strawberry Mimosas

7 cups sliced fresh strawberries (about 2 quarts)

3 cups orange juice

4 cups champagne, chilled

Fresh strawberries and orange slices, optional

Place half of the strawberries and orange juice in a blender; cover and process until smooth. Press through a fine mesh strainer. Repeat with remaining strawberries and orange juice.

Pour a scant 2/3 cup strawberry mixture into each champagne flute or wine glass. Top with about 1/3 cup champagne. If desired, serve with a strawberry and an orange slice.

From Taste of Home

Sangria

1 bottle (750 milliliters) dry red wine

1 cup sugar

1/2 cup orange liqueur

1/2 cup brandy

3 cups lemon-lime soda

1 cup sliced fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries

1 large navel orange, sliced

In a pitcher, stir wine, sugar, orange liqueur and brandy until sugar dissolves. Stir in soda, strawberries, blueberries raspberries and orange. Chill until ready to serve.

Strawberry Butter

From Taste of Home

6 large fresh strawberries, stems removed and room temperature

1 cup butter, softened

3/4 to 1 cup confectioners’ sugar

Pulse strawberries in a food processor until chopped. Add butter and 1/2 cup confectioners’ sugar; process until blended. Add enough remaining confectioners’ sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator for up to 1 week.

Roast Frozen Veggies

Oven 375 degrees
Cover baking sheet with foil
Dump frozen broccoli on top
Add diced red potatoes, drizzle of olive oil, and salt
Roast 20 min
Turn up heat to 450 for last few minutes

I will NEVER  NEVER  NEVER  NEVER roast veggies again. Underdone and awful.

Remoulade

4 servings
1.5 c mayo
1/2 c Creole mustard
juice of 2 lemons
3 T Sriracha sauce
3 T capers, chopped
3 T sweet pickle relish
salt and pepper

IP Spaghetti

In the space of 20 minutes today, my life was changed forever. Nothing will ever be the same.

Let me explain.

I’m a pasta snob. Every month or so, I simmer a big pot of sauce on the stove for hours, until it is what I consider to be perfect. It lives in my freezer until I need it. Then I thaw it out, boil a gallon of heavily salted water and cook spaghetti (my favorite) or some other pasta shape, which gets drained and topped with that perfect marinara sauce. Sometimes I’ll also cook sausage or beef, or make meatballs to add to the sauce. When I’m done, the sink is full of pots and pans.

Today, that all changed. I’ve been hearing about this “One Pot Spaghetti” for the Instant Pot, but I’ve been skeptical. For one thing, all the recipes call for sauce in a jar, which goes against my core beliefs. And cooking pasta right in the sauce just didn’t seem possible. Yet all of the food bloggers and Instant potheads spoke of this phenomenon as revolutionary. It’s been pecking at my brain for weeks.

So I tried it. I browned and seasoned ground beef and sausage in the iPot. (He loves my nickname for him. 😉) I added dry spaghetti on top. It was very difficult for me to break spaghetti in half to cook it. I felt like every nonna in Italy was cursing me. Added water to cover the pasta, then poured my partially thawed homemade marinara over it all. Then I had to suppress a strong urge to mix it as I sealed it and pushed the manual button.  15 minutes(5 minutes cook time plus time to come to pressure) later I opened it, and stirred up a damn good spaghetti dinner—all in one pot.

Ok ok ok!! Here is my pasta sauce that I have perfected over the years. Adapt to your own preferences. (You will need a large stockpot.)

3-29 oz. cans crushed tomatoes (I use San Marzano)
3-12 oz. cans tomato paste
1-29 oz. tomato purée
3 cups water or beef
stock
8 oz. dry red wine
3 Tbsp. olive oil
1 whole head garlic, minced
1 medium onion, chopped
1 cup sliced mushrooms
1 bell pepper, chopped
1 cup finely chopped carrots
I cup fresh spinach, chopped
2 bay leaves
4 Tbsp. dried basil
1 tsp. anise or fennel seed
1 Tbsp. fresh ground pepper
1 tsp. Kosher salt
1/4 cup white sugar (or to taste)
1 Tbsp. red pepper flakes

Sauté onion, bell pepper, mushrooms and garlic in olive oil until tender.

Add all remaining ingredients and bring to slow simmer, stirring until blended. Simmer 6 hours on low heat, to desired consistency, stirring frequently to prevent scorching.

Optional: sauté 2 lbs. ground beef and/or sausage or meatballs with vegetables before adding remaining ingredients.

Freeze in quart containers if desired.

IP Corn Bread

Cornbread to go with dinner!
1 box Jiffy Corn Muffin mix
1/2c milk
1 egg
Mix – put in greased 5ish inch bundt pan
Put 1c of water and the trivet in the IP
Cook (without foil on top) for 20 min in high then 10 min NR.
Let sit 10 minutes and pop it out!!

IP Porcupine Meatballs

Porcupine Meatballs

2 lbs lean ground beef
2/3 cup uncooked long grain white rice
4 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cups tomato sauce
1 cup water
1 teaspoon dry mustard

Combine ground beef, rice, tomato paste, salt and pepper.  Mix well.  Form into 1 inch balls, like a golf ball.  I got 17 meatballs out of 2 pounds.  Make sure you pack the meat balls well.  Set meatballs aside.    Put onion, celery, green pepper, tomato sauce, water and mustard in Instant Pot.  Use “sauté” function to soften the mix ( about 5 minutes or so).   Turn Instant Pot off.  Place meatballs in the sauce carefully and if possible in a single layer.  (I did have a few meatballs on top of each other).    Use a spoon and try to spoon the sauce over each of the meatballs.   Place the cover on the Instant Pot and make sure the pressure release is set to close (not venting).  Turn the pressure cooker on and set for 15 minutes on high pressure.  Once it reaches full pressure ( about 12 minutes) the timer will start counting down the 15 minutes of cook time.  When the timer goes off, let it manually release pressure for about 5 minutes and then finish it off with a quick release.  Carefully remove the meatballs, one at a time, otherwise they will fall apart.  Serve with mashed potatoes and use the sauce as gravy.   This recipe can be cut in half, for a smaller batch, but use cook times the same.

IP Steamed Cod

Found this Steamer Basket at Aldi’s for $4.99…..Has legs so you don’t need the trivet…….fit’s in the IP perfect, so today we tested it with Cod Fillets and veggies……….Steamed for 3 minutes………..Came out perfect too…..Served with melted butter, sprinkle of pepper, drizzle of EVOO………Guess I’ll be eating alot of fish and veggies…………..

IP Meatloaf Meal

Best InstantPot Meatloaf

FOR THE MEATLOAF:
2 lb. ground beef
1 c. panko bread crumbs (used oats)
1/4 c. whole milk
1/4 c. ketchup
2 large eggs
1/2 small onion, minced
1 tbsp. Worcestershire sauce
1 tbsp. yellow mustard
1 tsp. garlic powder
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
FOR THE GLAZE:
1/2 c. ketchup
1 tbsp. yellow mustard
2 tbsp. packed brown sugar

Steps

In a large bowl, mix together all ingredients for the meatloaf. Shape into a round loaf and transfer onto a large piece of aluminum foil. Gather and crimp edges of foil around meatloaf to make a “loaf pan” about the size of the bottom of the Instant Pot trivet.
Pour 1/2 cup water into the Instant Pot and place trivet inside with the handles up. Place meatloaf on top of trivet and lock lid. Set to Pressure Cook on high for 25 minutes.
Preheat oven to broil. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Transfer meatloaf to a baking sheet and broil until browned, about 5 minutes.
In a small bowl, combine ketchup, mustard, and brown sugar. Brush over meatloaf and broil again until caramelized, about 2 minutes more.

I did make this.

Meatloaf Meal
From Ben Hannibal, FB. Someone made these all together in an 8 qt so i gave it a go in my 6 qt. I placed the potatoes on the bottom of my instant pot and covered them with about 2 cups of water. Then I made my meatloaf by mixing  1 pound of ground beef and 1 pound of ground turkey, 1 egg,  1/4 cup of bread crumbs, s & p, oregano, 1 pkg Lipton beefy onion soup mix and 1/4 cup of ketchup. I pressed the meatloaf into a 7 inch aluminum pan and covered it with foil. Then I Placed my trivet on top of my potatoes and put the meatloaf on top of the potatoes. I used fresh green beans, salted and peppered them and put a little butter in them, Wrapped them in foil and placed them on top of the meatloaf. I was going to use my steamer to put the green beans in but I didn’t have enough room. I cooked all of this together for 35 minutes on manual with a quick release after done. I mixed a 1/4 cup of ketchup and a couple tablespoons of mustard. I put this over the meatloaf and I broiled my meatloaf in my oven for five minutes. I mashed the potatoes and seasoned them to our liking.  So good and so easy! 🙂 I also made cheesecake the night before so we had it for dessert. Cheesecake
 3/4 c crushed graham crackers (about 5 crackers)
 3 tablespoons unsalted butter, melted                      1 Tablespoon white sugar
 2 8 ounce packages cream cheese, at room temperature
 1/2 cup granulated sugar
 1/4 cup sour cream at room temperature
 1 teaspoon vanilla extract
 2 large eggs at room temperature
INSTRUCTIONS

Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.

Crush graham crackers in a Ziploc bag in to fine crumbs. Add butter and Tablespoon of sugar and toss until well combined. Use your fingers or the bottom of a drinking glass and press crumbs evenly/firmly into the bottom and half way up the sides of a 7″ springform pan. Put pan in the freezer until ready to use.

In a large mixing bowl, mix the cream cheese and 1/2 c sugar until smooth. Add sour cream and vanilla and blend until combined. Add in eggs one at a time and mix just until combined. Do not overwork the batter.

Pour batter into the springform pan on top of the crumbs.

Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.

Lock the lid in place. Select High Pressure and set the timer for 15 minutes for a soft creamy cheesecake or 25 minutes for a more firm, dense cheesecake. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight. Top with cherries or blueberries once cake has set. Slice and enjoy

Identity Theft

If your number is used for identity theft, call the Federal Trade Commission at 877-438-4338 or at identitytheft.gov.
File a police report and notify credit bureaus and banks.
Report Medicare fraud to 800-447-8477
Tax refund call IRS 800-908-4490
Lost or stolen SSN cards, call 800-772-1213 or go to socialsecurity.gov/ssnumber

IP Hamburger

I just learned you can cook ground beef in the instant pot. I wanted to make meat sauce but forgot to take the meat out of the freezer. I followed instructions I found online –

1 cup of water in the instant pot
Put frozen chunk of ground beef on the trivet (not in the water)
Set for 20 minutes
Release pressure, drain water, break up meat.

It was so easy, and the meat was perfectly cooked, ready for my sauce.

Broccoli Salad

Sandy’s Broccoli Salad

Combine and cook in microwave until dissolved, then cool:

¼ C sugar

2 Tb cider vinegar

Add:

1 Cup mayonnaise

Combine with:

4 cups broccoli (blanch for 2 minutes)

6 slices crumbled bacon

4 chopped green onions

½ cup golden raisins

Chill 2-3 hours

From my sister, Sandra Shorb

Grape Broccoli Salad

6 c. fresh broccoli-cut up

6 green onions, sliced

1 c. diced celery

1 c. green grapes seedless

1 c. red grapes seedless

1c. mayonnaise

1/3 c. sugar

1 c. toasted slivered almonds

1 Tbsp. cider vinegar

Combine broccoli, onions, celery and grapes

In another bowl, whisk the mayonnaise, sugar, and vinegar.  Pour over mixture above and toss to coat.  Cover and refrigerate until serving.  Stir in almonds just before serving.  Serves 8

 From my Columbia Baptist Church friend, Joyce Durham

 

Mormon Split Pea Soup

2 cups dry green split peas
8 cups cold water
1 cup chopped onion
1/2 cup chopped celery
2 ts salt
1/2 ts dried marjoram, crushed
1/4 ts pepper
1 pound ground pork
3/4 ts ground sage
1/3 ts pepper
3 medium potatoes, peeled and cubed (3 cups)

Rinse split peas. In large kettle or dutch oven combine peas, cold water, onion, celery, salt, marjoram, and pepper.
Bring to boiling, cover and simmer till peas are tender, about 1 hour.  Do not drain.  Combine pork, sage, salt, and pepper.
Mix well.  Shape into 24 1 inch balls.  Drop balls and potatoes into soup, return to boil.  Cover, simmer for 20 minutes or longer. 
Season to taste.
From Julie – she loves it!
I’m thinking try it in the Instant Pot, first step on soup setting. And then after adding the sausage balls and potatoes on 5 minutes? Will report back.

IP Egg Bites

Breakfast for the week, cooked in my instant pot. Filled jars with broccoli and ham then topped with a mixture of eggs, half and half, and smoked havarti. Stacked them in the instant pot and pressed the egg button, did a natural release. They were way tall when I opened the lid but they sank to a perfect fit. I have lids for the jars, then they just go in the fridge when they cool off and can be reheated each morning.  I will make another batch with sausage, red pepper and cheddar.  Mix and match your favorite veggies, cheeses and proteins (bacon, tofu, etc)
Updated info based on questions:
-Egg setting is 10 minutes, high pressure
-These were on the rack with one cup of water on the bottom, jars sprayed with Pam or equivalent
-1/2 cup (4oz) mason jars can fit 2 layers high, staggering the second layer like bricks (like how I make yogurt)
-they puff up super tall, then settle down as they cool
-cool before adding a lid and refrigerating
-I heard they freeze well (not done it myself)

Chocolate Almond Brownies

From Suzy Cohen:

Ingredients
½ cup butter
4 ounces bittersweet chocolate chips
½ cup organic sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
1 ½ cups almond flour
2/3 cups chocolate chips
½ cup chopped almonds

DIRECTIONS
Preheat oven to 350 degrees. Butter an 8-inch square baking pan.
Melt butter and bittersweet chocolate in large microwave-safe bowl at 50% power, stirring every minute. Once melted, add sugar, molasses, vanilla, and almond extract. Set mixture aside to cool.
Beat eggs in a separate bowl. Add eggs to chocolate mixture once it has fully cooled. Beat well. Add almond flour and mix using spatula. Stir in chocolate chips and almonds.
Spread in pan and bake for 30 minutes or until toothpick in center comes out clean. Allow to completely cool before cutting.

Sourdough Pancakes

From www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/
I made half of this batter this morning, February 8, 2019. My sourdough starter is in day 21, still not viable for bread. Oh my gosh. These were so good. I put blueberries in mine.

I like to use a smoking hot griddle to cook pancakes; it makes a huge difference in the quality of your pancakes. 

• 2 large eggs
• 245g (1 cup) almond milk
• 250g (1 1/2 cup, stirred down) sourdough starter
• 4g (1 teaspoon) vanilla (optional)
• 180g (1 1/2 cups) all-purpose, einkorn, or a mix of all-purpose and whole wheat, flour
• 6g (1 teaspoon) baking soda
• 4g (1 teaspoon) baking powder
• 5g (1 teaspoon) sea salt
• 50g (1/4 cup) granulated sugar
• 63g (1/4 cup or 1/2 stick) melted ghee

Beat eggs in a medium bowl. Add milk, sourdough starter, and optional vanilla. Stir to incorporate.

Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. Wait about 30 minutes to let your sourdough starter get going just a bit.

Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.

You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

Pepper Jelly

12 jalapenos, seeded
1  bell pepper
2  cups white vinegar
6  cups sugar
8  ounces  liquid Certo (2 packets)
1  teaspoon  food coloring (optional).

PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
ADD liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.

Oatmeal Sourdough Bread

Steel Cut Oats (makes 1 loaf)

It’s amazing what the addition of a mere half cup of steel cut oats can do to enhance and vary the quality of a basic loaf of no knead bread. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture.

Simple enough to whip together in a heartbeat and interesting enough to become a regular in your no knead rotation.

3/4 cup (3 oz.) whole wheat flour
1/2 cup (3 oz.) steel cut oats
2 1/4 cups (10 oz.) bread flour
1 1/2 tsp. salt
1 1/2 cups water
1/4 cup firm sourdough starter or 1/4 tsp. instant yeast

Pictured here: Awesome steel cut oats no knead by Breadtopia reader Marianne Preston

Another Breadtopia reader, Allan Castine, offered this…

In my last e-mail to you, I mentioned that I had made your steel cut oats bread recipe with mostly excellent results.  My only concern, as I told you, was that the bread was a bit bland for my particular taste.

I made the recipe again yesterday with a couple of alterations:

I added an extra 1/2 teaspoon of salt and, following a suggestion from a friend of mine, I lightly toasted the oats in a dry saucepan over medium heat before adding them to the flour mixture.

The results were great. The bread was very tasty, i.e., not bland.

IP Smoky Beef Brisket

3 qt pot
2-3 lb beef (sliced thin is good)
1 tsp salt
1 tsp ancho chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp oregano
2 tsp sugar
1/2 tsp ginger
1/4 tsp chili powder or cayenne
1 c broth
1/2 Tb Liquid Smoke

PRESSURE at 60 minutes, 65 if frozen. Natural release (about 30 min)
adapted for my pot from http://strivetothrivenutrition.com

I served this with colcannon (which I was going to do in the IP, but I got in a hurry.)

Sourdough discards

• Pancakes – Thin 2 cups of starter with 1 cup milk. Add a lightly beaten egg and a tablespoon or so of sugar and stir to fully combine. Melt a bit of butter or heat a bit of oil in a skillet and ladle a 1/4 cup of the batter in. Flip ’em and put ’em on the plate. You know the rest.
• Crêpes – As above, except use 3 eggs and 2 cups of milk.

IP Ham Beans

From the mother of two of my gorgeous grandchildren. Thank you, Kelly!
Frozen ham bone from Honey Baked Ham
Chopped onion
1 lb bag navy beans
bay leaves

SAUTE onion til slightly brown. Add dry beans, ham bone, a few bay leaves and water (do not go
over the MAX fill line).
PRESSURE cook for two hours on HIGH. Makes the beans nice and smooshy.

IP Enchilada Pie

Adapted from IP Skinny Enchiladas at http://instantloss.com
3 qt pot
This made 2 little 6″ cake pans. I cooked them one at a time but I think next time I’ll try stacking them.

Homemade Enchilada Sauce
Chipotle Pork meat
Beans
Sliced avocado
Cheese
Corn tortillas

In the cake pan, layer:
Sauce
Tortilla
Sauce
Meat
Beans
Avocado
Tortilla
Sauce
Cheese
And you can add in anything else you want as well. Put foil on top of pans.
Put one cup water in the IP. Add trivet. Stack pans. (I used the folded foil trick.)
PRESSURE cook for 10 minutes.
Set under broil in the oven to brown the cheese for a couple minutes.

Enchilada Sauce

from http://addapinch.com

I made half of this. It should keep in frig up to two weeks, but I’m freezing mine. I used this in an enchilada pie for the IP. AND, I made this sauce in the Instant Pot because, why not?
1/4 c oil
1/4 c flour
3 T chili powder
1 c broth
1 can crushed tomatoes (28 oz)
1 tsp EACH oregano, cumin, garlic powder, onion powder, black pepper
1/2 tsp salt
1 T packed brown sugar

IP to SAUTE, add oil. Add flour and whisk to combine. Whisk in remaining ingredients. Taste and adjust spices as you like.

IP Chipotle Pork

Adapted from Chipotle Pork Tacos recipe in Better Homes and Gardens, February 2019
3 qt pot
1 lb pork cut into pieces
2 T oil
1 orange cut in six wedges
1/2 c sliced onion
1 minced garlic clove
1/2 tsp each cumin, oregano
1/2 tsp salt
1/2 bottle dark beer OR 3/4 c beef broth
3/8 c Orange juice
1 chipotle pepper in adobo sauce, plus 1 tsp sauce
masa

Season meat with salt (or use the rub below the night before and refrigerate). SAUTE in 1 T oil, remove to plate. (Watch and don’t let burn.)
Add oil if necessary, cook oranges 2 min per side, remove.
Add onion, cook 3 min til browned.
Stir in garlic, cumin, oregano, cook 1 min.
Add liquids, pepper and adobo sauce (these peppers are stinking hot, so I removed the seeds and this was still really hot)
Bring to simmer. Return meat and juices to pot, and PRESSURE cook for 30 minutes at least.
Shred meat. If there is too much juice, add 1 TB of masa at a time to thicken as you SAUTE.

I used this meat in IP Enchilada pie, with Enchilada Sauce. Pretty good!!

To try: A barbecue pulled-pork by adding in sauce and rub below.
Rub for 4-7 pound boneless butt
6 T brown sugar
1 T smoked paprika
1 tsp cumin
1 tsp black pepper
1/2 tsp cayenne (opt)
Sauce:
1 c ketchup
1/2 c molasses
1/4 c cider vinegar
3 T honey
2 T Worcestershire sauce
1 tsp liquid smoke
1 tsp hot sauce (opt)
Can add some chicken broth if needed, but I think in the IP that’s too much liquid.

Blueberry Cobbler

5 cups of fresh, organic blueberries, washed

1 Tablespoon orange juice (or lemon)
1 Tablespoon cornstarch (or tapioca) to thicken
1 cup of almond flour
2 Tablespoons melted butter or grape seed oil3 Tablespoons brown sugar (or honey)1/4 teaspoon of cinnamon
1/4 tea sea salt
1/2 cup of chopped walnuts

Directions
Heat oven to 350 degrees. Wash fresh blueberries, these taste work better than frozen ones. Make sure blueberries are dried (even with a paper towel) or it will be watery. In a bowl, mix your orange (or lemon) juice with the corn starch and whisk those two together so there’s no chunks.
Then add your blueberries to the bowl so they are coated well.  Then pour the berries into a  13 x9 glass baking dish or beautiful individual baking dishes.

In a separate bowl, combine the almond flour, sweetener of your choice, cinnamon, sea salt and chopped walnuts.  When thoroughly crumbled together, sprinkle over your blueberries. Bake uncovered for 45 minutes until the top is crumbly and beginning to brown. You can put a few dabs of butter on the top when it’s nearly done to add more flavor and brown it. When cooked, cool on a rack and the cobbler will naturally thicken.

From Suzy Cohen