Month: November 2019

This batch was 6 min with accidental 7 min NPR. Cover photo picture was 4 min, CR

Cabbage and noodles. 6-8 people. This is recipe for a whole bag of noodles. Feeds 4-6 but you can cut in half, or smaller).

Knowing that you can always turn the pot off and back to sauté to cook this Cabbage more if you like it a bit more done than it comes out…Your cook time may vary, depending on how well cooked you want your Cabbage. I like mine all ways but a favorite is for the cabbage to have some body to it. I usually like to start with 4 min and go from there. And if you use regular wide egg noodles, most definitely start with 4 min…. So, for less cooked cabbage, choose 4 min CR (controlled release), open lid, check, stir carefully, and just set the lid back on to finish Pasta. You can even turn to sauté to heat more quickly, For more cooked Cabbage choose 5 min, CR, check, gently stir and set the lid back on. For super soft cabbage, soupy…, choose 6 min, CR, check, gently stir, serve? I accidentally got distracted after setting it for 6 min once, left it for 7 min NPR and ended up with perfect Pasta but the cabbage broke down to soup. Still delicious but definitely done more than I planned for.

INGREDIENTS:

1 lb of Bacon cut up

1 chopped Sweet Onion

2 cloves garlic chopped

1 head of Cabbage rough chopped into 1” pieces

16 oz bag of Pappardelle Noodles , wide Egg Noodles works too.

3 cups Water and 2 Tbsp of Costco’s reduced Sodium Better than Bullion Chicken
Costco’s …its not as concentrated as store bought so if it’s store bought, use 1/2 as much.)

1/2-1 tsp Red Pepper flakes for a little kick. Optional.

INSTRUCTIONS:

I usually sauté the Bacon in a Frying Pan.. faster and easier, doesn’t end up boiling, (you can “sauté” in pot, but it’s faster to do it in a separate fry pan….either way… ) if you do sauté it in the Pot, then drain off all but 3 Tbsp grease and then you must deglaze the Pot with half the water ( get all the browned bits off) before proceeding. Turn the pot off. Continue. I save half the water out to pour over the cabbage in hopes that it will reach the pasta. Also…a hint. If you have the knotted up Pappardelle Pasta (shown in pics) and want totally separated pasta, spray it with Evoo or avacado oil before adding it to the pot …. C pics.( You can also use this little technique with pastas of all types in spaghetti.)

Rule of thumb for cooking Pasta is …4 Oz of noodles to 1 cup water.
So if you have a bag…16 oz…or 1 lb of noodles that’s 4 cups water, but in this case, your Cabbage is going to make a ton of liquid, so is the Onion, so only use…3 c Water. Also, Some Pots are more sensitive than others about the dreaded burn notice, so if your Pot is “THAT GUY”,😂🙄😂, I have altered this recipe for you! Simply deglaze the Pot with half the water and then add the Raw Onions and Garlic along with the Bacon in the Pot first, then add the Pasta, stirring them around into the water get them all wet. The Onions act like a trivet and they start to break down quickly, making more liquid and quicker. Next add Cabbage, dab the Better than Bullion around on the Cabbage, or add it to some water to thin it out then just pour it over the Cabbage, then add the last of the water and do not stir.

Lid on, vent to sealing
Set Manual/Pressure Cook to 4 min for regular bagged Egg noodles, or 5-6 min for Pappardelle or Artisan Pasta, Controlled release. Turn the pot off, Open the lid, gently stir, check pasta. If not done and there is liquid left in the bottom, turn the Pot back on to sauté to finish cooking and soak up the liquid.

To cut recipe in Half :

1 c Water

1/2 lb Bacon

8 0z Pasta

1/2 head Cabbage chopped

1/2 Onion chopped

1 Tbsp Costco’s reduced sodium Better than Bullion Chicken

1/2 tsp Red Pepper Flakes

Sauté Bacon, drain all but 1-2 tbsp fat. Turn pot off. Deglaze with the water, add Pasta, and Onions stir. Add everything else. Don’t stir.
Lid on, Vent to Sealing, Manual 4 min! (Artisan Pastas 6). Then QR, Lid off, stir, turn Pot off, If not quite done, turn to Sauté and sauté until Noodles finish, or if your not in a hurry, just leave the lid on and keep warm. So good!

1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans).
1 Onion chopped.
4 cloves of Garlic minced.
2 ribs celery chopped.
1 carrot chopped.
1 tsp Italian season.
6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.).
1 bay leaf
A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy).
1 can Stewed tomatoes chopped
1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)

If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).

OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.

To Switch it up to Minestrone,
****for Minestroni soup, to the ingredients
above add All Except the Macaroni.

1/4 tsp Salt.
1/4 tsp Pepper.
1/2 pkg frozen Spinach
1 cut up Summer Squash.
4-6 oz macaroni noodles.
1 1/2 c Chicken Broth.
1 lb chuck roast cut up into small chunks (cook before adding).

Add all except for the Macaroni Noodles

Cook as stated above.
After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.

Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.

Lima Beans or Butter Beans with Ham Hock
This is a simple side.

Total time 55min.. 10 to pressure 30 to cook 15 NPR

2 tsp Slap ya Mamma season.
2 cloves minced Garlic.
2-3 tbsp minced dry Onion or 1 chopped
1/2 lb lg dry Limas rinsed.
1 Ham Hock.
6 c Water.
2 Tbsp Reduced Sodium ( Costco’s) Better than Bullion Chicken.

Optional ***add red pepper flakes for some kick if you like that.

Put everything in the IP
Lid on
Vent to sealing
Hit Beans or manual and adjust time to 30 min. 15 min NPR
lots of good sopping, so make cornbread or biscuits.

Im serving with oven roasted Asparagus , and Pork on a bed of cabbage, and biscuits. Check out my Biscuits in the Recipes. For the stove top method, see below.

FOR STOVE TOP:

Use what you like….Ham Hock, smoked Turkey Neck, Kielbasa, Andouille Sausage, Or Ham Bone..
Recipe is for 1/2 lb. double it if you like.

1 ham Bone or Hock or your choice of meat. (amount is up to you)
1/2-1 lb Lima’s or Butter Beans (big Limas).
1 chopped Onion (1 c) PER 1/2 lb beans used.
1-2 cloves Garlic PER 1/2 Lb.
1/2 Tsp Italian Seasoning.
1/2 Tsp Old Bay Spice
Water to cover and more as it cooks. You will be simmering them without the lid on so will need to watch them.

Sort and Rinse Beans.
Use a Pot that holds 4 q….6 q or bigger for more Beans.
Cover Beans with Water by 3” and add Ham bone or other Meat, Onion, Garlic, Spices and all ingredients.
Turn the burner to Medium High and Bring the Beans to a Boil, then turn down to a low Simmer. Allow Beans to cook for 3-4 hours. Keep Checking them every half hour to be sure they don’t simmer dry, especially at the beginning because the Beans will absorb a lot of liquid at the start. Add more water as needed.
beans will be soft to mushy when done, remove the bones and take the meat off the bones, mash a few Beans in the pot to make the liquor. Add the Meat back into the Beans. Stop them when they reach a point of softness that you like.

Also check out my IP Corn Bread Recipes here:
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
And one more.
Chili with PIP Corn Dog Bread IP
if your interested in my Other Recipes with Greens.
Collard Greens and Others or mix them IP
OR.
Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.

For the Black eyed Peas and Pork….

*Substitute Ham Hock or Bone for the Pork if you like. (But skip the Better than Bullion and Only add 1 tsp Seasoning Salt)

*If you are doing the Greens too and want to do them at the same time and in the same Pot, please read to the bottom before doing them. There are several ways including making the Black eyed Peas, Pork and Greens in the same Pot at the same time. Including Cornbread if you want. All the Recipes are on the website.
The process can be done in reverse as well. Pork and Greens on the bottom and Peas with Bacon in a bowl on top of the Pork and Greens.

This is for the Pork and Peas only:

1 lb Pork Shoulder/Butt cut into 1” wide strips about 6” long seasoned with Johnnies seasoning
1/4 Large Onion chopped.
2 cloves Garlic chopped.
1 heaping tsp…full salted Better than Bullion Chicken
A few shakes Johnnies Seasoning, Slap ya Mamma or Tony Chachere’s Season.
2 cups Dried Black eyed Peas. Culled and rinsed.
5-6 cups water
Note … if your using Costco’s Reduced Sodium Better than Bullion, use a bit more and add more shakes of Johnnies.
Put the Lid on. Vent to Sealing. Set manual and the +20 min.
Allow 10 min NPR, before opening.
If doing Greens at the same time, Have a Plate ready to put the hot Bowl of Peas or Greens on as you take it out.

*If you are going to add the Greens in their own Bowl at the same time, use a long legged trivet and put it down into the Black eye Peas and Pork.
But if you are doing the Pork, Peas and Greens together….. you will only need 5 cups of water to the Peas because the Greens make a lot of their own broth that will be in with the Pork and Peas… make sense?

FOR THE GREENS in a separate Bowl: PIP on top of the Pork and Peas…:
1 bunch Collards or Kale chopped.
2 cloves Garlic chopped.
1/4 Large Walla Walla Sweet Onion chopped.
3 strips Bacon
3 tbsp Butter.
1 tsp of the Fully salted Better than Bullion Chicken, (not Costco).
A few dashes of Johnnies seasoning.
1/4 c Water

Use a stainless steel flatter bottom bowl that will fit about 1 inch or more below the rim of the pot, it is ok if the greens are a little high as long as you can get the lid on well and the vent is not blocked when you lock it on. Use a long handled trivet or create a sling, or have a pot lifter available so that you can get them out to get to the pork and peas on the bottom…….(they will be hot)..so put the bowl on the trivet and add the water to it.
Chop Greens and put about 2/3 of them into the bowl, smash them down, add the rest of the ingredients, then top with the rest of the greens so that as they wilt, they will wilt down into the bowl. Dont worry if some of that juice drips into the pork and Black Eyed Peas.
Put Lid on, vent to sealing, set manual to 20 min. 10 min npr. stir the greens together to get the flavors in them all. Remove Greens bowl and set them aside onto a plate,( they will have their own juice in the bottom).

Cream of Asparagus Soup.
Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.

4 cups Chicken Broth  (homemade is best, made with vegetables).
1 Onion finely chopped (1 c)
4 c Chopped Asparagus.
1/2 c Mexican Crema.
1/2 c Heavy Whipping cream 
Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion.  
1/8 tsp Italian Seasoning.
1 Tbsp Costco Better than Bullion Chicken.
1 Tbsp flour and 2 Tbsp milk, Make a slurry.

Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.

Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend   up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.