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

IP Rice

https://thebellyrulesthemind.net
  • Instant Pot Brown Rice:
  • 1 cup brown rice
  • 1 cup water
  • 1 tsp oil
  • Instant Pot Jasmine Rice:
  • 1 cup jasmine rice
  • 1 cup water
  • INSTANT POT BROWN RICE:
  • Heat Instant Pot to “Saute.”
  • Add a tsp of oil.
  • Once the oil is hot, add the Brown rice
  • Add a cup of water and give it a stir.
  • Close the lid. Turn valve to Seal. Set Instant Pot to “Pressure” on high pressure for 15 minutes.
  • When the timer goes off, wait for approximately 15 minutes for Natural Pressure Release.
  • Serve it warm.
  • INSTANT POT JASMINE RICE:
  • Heat Instant Pot to “Saute.”
  • Once the oil is hot, add the Jasmine rice
  • Add a cup of water and give it a stir.
  • Close the lid. Turn valve to Seal. Set Instant Pot to “Pressure” on high pressure for 6 minutes.
  • When the timer goes off, wait for approximately 10 minutes for Natural Pressure Release.
  • Serve it warm.

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!

Monday, March 11, 2019

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.

Wednesday, March 06, 2019

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.


Monday, March 04, 2019

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

Monday, February 25, 2019

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.

Saturday, February 23, 2019

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!!

Friday, February 22, 2019

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.

Thursday, February 21, 2019

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

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

Wednesday, February 20, 2019

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

Tuesday, February 19, 2019

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.

Friday, February 15, 2019

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