Tuesday, September 10, 2019

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.

Monday, September 02, 2019

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.

Saturday, August 31, 2019

IP Pasta, Rice, and Grains Guide

from tidbits-marci.com
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.

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.

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.

1:2.5 ratio barley to water
1 c barley
2.5 c water
High pressure 20-22 min (pearl barley)
Quick release

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.

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. 
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
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

Saturday, August 24, 2019

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.

Thursday, August 22, 2019

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
1 c sugar
5 Tb butter
1/3 c milk
1 c semisweet chocolate chips

Preheat oven to 350. Grease and flour a 9x13 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.

Saturday, July 13, 2019

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]
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.

    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.

    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
  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

Friday, July 12, 2019

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)

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

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.

Saturday, July 06, 2019

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..

Friday, July 05, 2019

One Pan Taco Skillet

FAST One-Pan Taco Skillet
Make this a complete meal by serving in lettuce leaves, wrap-style.
Serves 4-6
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
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.


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

Monday, July 01, 2019

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.

Thursday, June 27, 2019

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

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

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!)

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

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!

Monday, April 22, 2019

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.

Tuesday, April 09, 2019


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.