2 baguette, cut into cubes
8 oz ground sausage
3 stalks celery, diced
1/2 medium onion, diced
8 oz mushroom, quartered
1 large carrot, diced
1/2 c chicken stock
4 oz butter
1 1/2 t poultry seasoning
1 t thyme, chopped
1 T parsley, chopped
1/2 t salt
1/2 t freshly ground black pepper
Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Melt butter. Add ground sausage and saute until brown. Add vegetables and saute for 4 min. Add seasonings. Add stock and fold in cubed baguette. Secure lid on the cooker. Lock the lid and switch the Pressure Release Valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove lid until steam is released completely. Serves 4.
1 1/2 c water
Place the inner pot into the Instant Pot. Put in the wire rack and add eggs. Add water. Place lid on the cooker, lock and switch the Pressure Valve to Closed. Push the Rice/Risotto button, 6 min. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove lid. Carefully remove eggs and place in an ice bath, Let eggs cool for a few min and peel.
You can steam clean your Instant Pot with some cut up lemons and 2 c water. Run for 2 min on the “steam” setting with the sealing ring intact. This will help you remove odors from the Instant Pot and the sealing ring all at once. You will want to leave the steam release naturally and then let the sealing ring air dry afterwards.
Place the rack that came with your Instant Pot in the bottom. Place desired number of eggs on the rack. Put 1 c water in the bottom of the Instant Pot. Put the lid on and lock the lid. Turn on the manual setting and set your Instant Pot to 7 min. Once your Instant Pot is finished use the quick release valve. Allow eggs to cool in the fridge until they are cool enough to handle. Peel, enjoy or make deviled eggs!
1/2 gal milk
1 pt heavy cream
4 T Noosa Plain/Honey Yogurt as starter or Plain Fage
1 – 1 1/2 T gelatin
1/2 c sugar
4 – 5 T clover honey
Sterilize Instant Pot. Add 3 c water to the Instant Pot cooking pot, lock on lid and close pressure valve. Push Steam button and adjust to 5 min. When beep is heard, open pressure valve (quick release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Noosa Yogurt (not under pressure)
Pour milk and cream into cold Instant Pot cooking pot. Cover with lid. Close pressure valve, if desired. Push Yogurt button and then the Adjust button, until it says “boil.” After 10 min remove lid, remove milk skin and whisk milk. Mix together sugar and gelatin, and set aside. When beep is heard open lid. Remove milk film. Whisk and take temp. If the temp is not 180 F, repeat last step. When 180 F is reached, add 1 c of the 180 – 183 F milk to the bowl of sugar and gelatine. Whisk until completely dissolved. Pour mix into the pot of hot milk and whisk, until fully incorporated. Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 F, whisking often. Remove any milk skin. Cool down should take about 5 min. In a measuring cup, mix together starter and honey. Temper starter by adding 6 T warm milk to starter mix and whisk until smooth. Pour starter mix into cooking pot and whisk to combine. Place cooking pot back into the Instant Pot and cover with lid. Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says “Normal,” not “Less.” The program will end after 6 hours. When cycle ends, open the lid and give it a quick whisk. Add more sugar depending on taste. Divide yogurt into 8 half pint mason jars. Place in the refrigerator for at least 8 – 10 hours to let yogurt set.
1 1/2 lb butter, preferably grass-fed
Place sticks of butter in Instant Pot. Leave the lid off. This will keep condensation from dripping into the melting butter. (If you wish to cover the Instant Pot in the first stage of cooking (slow cook), then during the second stage of cooking (saute mode), you may have some bubbling and splatter due to condensation, so be sure to cover the Instant Pot with a splatter screen till the bubbling slows down. Cook in ‘Slow Cook’ mode for 2 hours at ‘Normal’ temp. The milk solids will have settled to the bottom and will still be pale yellow in color. Turn off Instant Pot. Cover the pot with a splatter screen, because there may be some bubbling and splatter. Cook in ‘Saute’ mode for 9 – 10 min, stirring often till the milk solids turn to a golden color. (Be careful to keep your face away from the Instant Pot in case the ghee bubbles up.) Turn off Instant Pot and let the ghee cool down. The milk solids will darken to a caramel color in the residual heat. If it darkens too much, remove the inner pot from the Instant Pot. Allow to cool completely. Strain the ghee through a fine mesh strainer into mason jars or glass bottles that can be closed tightly. Store in a cabinet away from sunlight. Ghee will last for months at room temp because all the milk solids have been removed. Storing in the refrigerator will make it last even longer. Note: If the milk solids are too light, the ghee will spoil quicker. Yield: 2 1/4 cups.
1 gal whole milk (can sub any dairy milk inc 1%)
2 T Yogurt “Starter” (yogurt made with milk & active cultures only)
Add 3 c water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 min. When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Yogurt (Not Under Pressure)
Pour milk into cold Instant Pot. Cover with lid. Close the pressure valve, if desired. Push Yogurt button and then the Adjust button, until it says “boil.” (For the Instant Pot Plus, push Yogurt button until it says “boil”.) A few times during boil cycle, remove lid and whisk milk. When Beep sounds, open lid, whisk and take temp. If the temp is not 180 F, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously. When 180 F is reached, remove pot and place in kitchen sink full of cold water. Cool milk down to 95 – 110 F, whisking often. Temper starter – scoop out some milk and whisk in the starter. Pour milk (with the Starter) back into cooking pot, whisk thoroughly. Place cooking pot back into the Instant Pot and cover withlid. Press Yogurt button. The display screen will say 8:00 (hit again or Adjust, if necessary). (For Intant Pot Plus, press Yogurt button repeatedly until the display says 8:00 Normal.) Make sure display says “Normal.” Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate. When cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6 – 8 hours (undisturbed).
Make Greek Yogurt
Use a Yogurt strainer and strain the yogurt in the refrigerator for at least 2 hours. Your whey should be translucent/clear. If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. Whisking the milk every 10 min during the boil cycle will help the milk come up to temp quicker. Getting milk to 183 – 185 F and holding there for a few min will yield a thicker yogurt. Boil cycle will take about 45 min. Cool down will take about 10 min. Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least 2 hours or until desired thickness is achieved. Don’t forget to save some of the strained yogurt in ice cube trays to use as your future starter. Whole milk works best and give the most creamy and thick consistency.
1 pt cream (preferably organic, pasture raised cream)
1/3 c plain, good quality yogurt OR yogurt starter (for amount follow direction for 1 pt yogurt)
1 c water
Fill 1 pt jar with cream. Add rack and water to Instant Pot. Place jar with cream on rack, replace Instant Pot lid and lock. Press “steam” and set for 1 min. Allow cream to cool to 90 F and pour water out of Instant Pot. Add culture or yogurt to cream and place jar on rack. Replace Instant Pot lid and lock. Press “yougurt” and set for 8 hours. Repeat cycle-press “yogurt” and set for another 8 hours. Remove, secure lid on jar and place in refrigerator. Makes 1 pint.
1 gallon of milk (whole, grass-fed milk is the most nutrient-dense, but use whatever milk you prefer)
Yogurt starter, either powdered starter or 1/2 c store bought (as long as it has ‘active cultures’) or homemade yogurt from previous batch
First you need to sterilize your Instant Pot. Add 1 – 2 c water to your Instant Pot. Turn the steam release handle to sealed, hit the steam button and set the time for 1 min. Your Instant Pot will take a few min to come to pressure and then will steam the water for 1 min. Once it beeps at you that it’s done, do a quick release to release the pressure. After the steam has stopped releasing, open the lid and dump out the water. Add your gallon of milk to the Instant Pot. Turn the steam release handle to sealed. Hit the yogurt button and push the adjust button until the displays says “boil.” The Instant Pot will now boil your milk. This usually takes about 45 min, but may take a little longer or shorter. After the milk has boiled, your Instant Pot will beep and the display will read “yogt.” You now need to cool your milk down to 110 F. This is the only semi-annoying part of the process. Take the lid off your Instant Pot and remove the pot to somewhere on your counter. Stick a liquid thermometer into the pot so you can keep an eye on the temp. To speed up the cooling process, you can wrap some ice packs around the pot and periodically stir your milk. Cooling the milk usually takes a couple hours, but it may take longer or shorter. Once your milk has cooled to about 110 F, add your yogurt starter. (If you’re using a powdered starter, follow quantity directions on the box. Stirring continuously, slowly add your yogurt starter to your milk. Make sure that the starter is thoroughly and evenly mixed throughout the milk. Return your pot to the Instant Pot and put the lid back on. Hit the yogurt button again and then hit the adjust button until it displays a number. This is the number of hours that your yogurt will culture. You can use the “+” and “-” buttons to adjust how long you want your yogurt to culture. You can ferment yogurt for 24 hours in order to make a lactose-free yogurt. If you do not have lactose issues, you can ferment your yogurt for a shorter amount of time. Start with 8 hours and then experimenting with longer times if you desire. After you’ve selected the number of hours, your Instant Pot will beep and then display 0:00. It will then start counting up as it cultures. When your yogurt is done culturing, the Instant Pot will beep a final time and then display “yogt.” You can now transfer your yogurt to your preferred storage containers like four wide mouth quart jars. Store finished yogurt in the fridge. It should keep for several weeks.
Sift or blend together 3/4 c granular sucralose sweetener such as Splenda and 2 T cornstarch. Use this recipe as you would use powdered sugar.
Use a food processor or blender to combine together the following:
2 c sugar free (read the label) nonfat dry milk powder
2 c cornstarch
1 c granular sucralose sweetener such as Splenda
Blend these together until you achieve that powdered sugar consistency.
When using Stevia products, such as Truvía, choose a Baking Blend. You can combine 1 t corn starch per 1 c Stevia contained Baking Blend. Once you have combined these ingredients, you can use a blender or food processor to blend (on high).
As a result, for all three methods, you should consequently be able to get a texture that is close powdered sugar to use in your recipes.
4 T ground cinnamon
1 1/2 t ground nutmeg
1/2 t ground allspice
1 t ground ginger
1 1/2 t ground cardamom
Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container. Note: These measurements don’t need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking. If using freshly grated nutmeg, you’ll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.
For 1 cup of self-rising cornmeal:
1 T baking powder
1/2 t salt
3⁄4 c & 3 T cornmeal
Mix together the cornmeal, baking powder and salt. Use as instructed in the recipe.
3 T sugar
1 T ground cinnamon
2 t butter
2 t corn syrup
In a large bowl, combine the sugar, cinnamon, butter and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250 F for 30 – 40 min or until melted and bubbly. Cool completely; break into small pieces.
2 tomatoes, finely diced
1/4 onion, finely diced
1 Jalapeño, finely diced
1 garlic, finely minced
half bunch of cilantro, chopped
juice of 1 lime
Chop everything and add to a bowl. Stir to combine. Serve. Makes 1 cup. Note: Pico de Gallo is a delicious appetizer or use as a yummy topping to ramp up your tacos, taquitos, and other favorite Mexican dishes.
10 hard-boiled eggs, peeled and rinsed
2 c white vinegar
1 c water
1 c sugar
1 t salt
6 – 7 drops per food coloring (at least three colors)
Combine vinegar, water, sugar and salt in a saucepan. Heat and stir until the sugar has dissolved. Divide vinegar mix between at least 3 jars with lids, reserving a cup. Add food coloring to jars. Add peeled hard boiled eggs, several to each jar. Fill jars with reserved vinegar mix. Cover and refrigerate for several days before serving. They will keep for several months.
1/4 c sugar
1/2 t liquid food coloring
You can use granulated white sugar or any of the crystalline sugars. Avoid brown sugar (too moist) and powdered sugar (not sparkly). Use liquid food coloring because paste coloring is more difficult to mix and may discolor when baked. Mix together the sugar and food coloring. Bake the colored sugar in a 350° F oven for 10 min. Store the sugar glitter in a sealed container, to protect it from moisture.
1/4 c salt
1/2 t liquid food coloring
Mix together the salt and food coloring. Bake the colored salt on a baking sheet at 350° F for 10 min. Allow the glitter to cool. Store the glitter in a sealed bag or container.
Note: You can mix either type of glitter with corn syrup or non-toxic glue for craft projects or to stick it to your skin. It also sticks fairly well onto petroleum jelly for use on your lips.
4 oz carrier oil ( fractionated coconut oil, sweet almond oil, coconut oil or avocado oil)
75 – 100 drops essential oil
10 thin bamboo skewers1 T chili powder
1 teaspoon vodka
1 mason jar lid with a 1″ hole
1 8 oz canning jar (a wide mouth or regular size jar will work)
You can make your own hole by drilling into the lid, smoothing off the edges with a sharp knife, and adding the appropriate size rubber grommet. Another option is an arch punch. Hammer the arch punch into the lid and smooth out the edges, then add the rubber grommet. Cut off the pointy ends of the bamboo skewers. Each skewer should be approximately 2 times the height of the jar. Pour 4 oz carrier oil into the mason jar. Add 45 – 60 drops of selected essential oil(s), options include citrus, pine, clove, lavender or rose geranium. Stir in vodka. The alcohol helps the oils wick up the stick. Dip the skewers into the oil. Remove the skewers and place the lid on the jar. (Or put the lid on first, whichever is easier.) Flip the skewers so that the dipped end is up. Place in desired location. When you notice the scent starting to fade, flip the skewers again.
Fresh Fruit Pies
3 1/2 c fruit
1 – 1 1/4 c sugar
1 1/2 – 2 1/2 T Minute Tapioca
Canned Fruit Pies
2 1/2 c drained fruit
1 c fruit juice
sugar to taste
2 1/2 T Minute Tapioca
Combine Minute Tapioca, fruit and sugar. Let stand 15 min or while pastry is made. Use as fillings for 9″ pies. Note: Minute Tapioca in fruit and berry pies prevents soaked crusts, keeps juices from running over and burning in oven, and gives beautiful transparency to the fillings.
300 grams millet
300 grams brown rice
300 grams sweet rice
300 grams white rice
100 grams potato starch
100 grams cornstarch
100 grams tapioca starch
Carefully weigh each grain of the appropriate weight by adding to a large mixing bowl on a kitchen scale. Toss them together in this same bowl. Turn on the mill and pour the mixed grains into the mill. Weigh the starches. Add the starches into the milled grain flour. Cover the container and shake to mix well. The flour mix will be slightly warm at this point. Let it cool to room temp and then transfer into a zip-lock bag. Store in freezer. Makes 10 cups. Note: 1 cup of this gluten free flour is approx 150 grams.
1/4 c pecans
1 c unsalted butter, at room temp
1/3 c honey
1 t vanilla
1/2 t ground cinnamon
1/8 t salt
Preheat oven to 350° F. Measure out pecans and then finely mince. Spread minced pecans in a thin layer on sheet pan and bake for 5 -o 7 min or until light golden brown, watching carefully to prevent burning. Allow to cool completely. Blend softened butter, honey, vanilla, cinnamon and salt until completely combined and smooth. Stir in toasted minced pecans. Serve at room temp. Yield: Approx 1 1/2 cups. Note: Alternatively, you may scoop the Pecan Praline Butter onto a sheet of parchment paper or wax paper, shape it into a log, roll paper tightly, and twist the ends. Refrigerate for at least an hour before cutting into 1/2″ slices.