May, 2020 - Homemaker Geek

Clam Chowder IP

For this Chowder you can use fresh or Canned Clams. It can be made on the Stovetop as well as In the IP. To cook stove top use the old school method.
*Scroll to the Bottom for yet another delicious variation. Also for another method for IP Seafood Chowder. See this recipe.
Clam and Seafood Medley Chowder IP

1 Onion chopped and sautéed
1 c Carrot chopped
1 c Celery chopped
2 cloves minced Garlic.
2 c Potatoes chopped in small pieces.
5 pieces Precooked Bacon chopped (or fresh).
1-2 cups Clams chopped Save out til done. You can substitute Canned.
2-3 c Clam Juice.
1 Tbsp Costco’s Better than Bullion Chicken.
1 cup Cream. (save out)
1/4-1/3 c Corn Starch or Flour (save out and make slurry. You may not need it all)

Optional: 1 small Leek, thinly sliced

If using raw bacon, In a frying pan, sauté the Bacon and add Onions and Garlic for a minute, then pour them into the pot. Add everything else except the Cream, Cornstarch and Clams. Put the lid on and set the time to 3 min and allow 10 min NPR. Turn Pot off and then on to Sauté. Add 1/4 c Cornstarch or flour to the Cream, mix well and pour it into the chowder. Heat it up to until it starts to boil, it should be thick by then. If not thick enough for you add more cornstarch or flour and cream and thicken more. Turn the pot OFF. Add the clams and let set for a minute.

See the bottom for another version, cooked start to finish in the IP. I use canned Clams and Scallops in this one. But you can use 2 c canned Clams.

The juice in the container is leftover from steamer Clams. I use the butter from the top to sauté the onions in.

the Clams were leftover steamed Clams..I saved the juice too.

*************************************************************

Clam and Scallops Chowder:

For this Version, I used canned Clams, frozen Scallops and dried Minced Onion, chopped the Potatoes and Veggies small, added the Heavy whipping Cream in the pot to cook along with everything. (You can only do this with Heavy Cream)… and only cooked for 1 minute in the IP, with immediately QR before thickening by adding the Cornstarch to the wet clams before adding to the Pot.

2 small Cans of Clams (Hold out til the end)
1 1/2 c rough chopped frozen Scallops. Cut them while frozen and hold both these out with the canned Clams. (Hold out til the end).
1 large Red Potato chopped in small 1/2” pieces
4 smaller ribs Celery cut small, down center and then 1/4” slices
1 1/2 c Carrot. 1/4”x 1/2” chopped (small).
3 c Chicken Broth.
1 c Heavy Whipping Cream.
1/3 c dry minced Onion. (Or 1 c finely chopped Onion)
4 slices Bacon Chopped.
3 hot Thai Peppers (Optional…or A few shakes of Red Chili Flakes )
2 cloves Garlic
1/4 tsp Italian Seasoning.
1/4 c Corn Starch. (Hold out til the end)
1 Tbsp Low Sodium Better than Bullion Chicken
1/2 tsp Pepper.
1/2 Tsp Salt.
1 Tbsp Butter

Optional: 1 small leek, sliced thin

Saute the Bacon in the IP, add the minced Dried Onion, turn the IP off. If using raw Onion then cook it until Translucent in with the Bacon.
Deglaze the IP with the Chicken Broth and the Clam Juice.
Add all other Veggies.
Add the Cream.
Don’t add the Seafood until after the cooking is done.
Put the Lid on and turn the Pot on for 1 min on Hi pressure.
Cut the frozen Scallops into some large and some smaller chunks, set aside.
In a small bowl, add the Corn starch to the wet clams, set aside with the Scallops.
When the pot beeps do a QR, for an 8 q or above (CR ..controlled release for a 6q or smaller) turn the pot off and back onto Sauté. Quickly add the clams and Cornstarch Clam mixture to the pot and stir . Keep stirring gently until the chowder thickens, and comes back to a bubble, let cook for about 1 minute. Add the Scallops and let them cook for about 2 minutes, just until they start to turn white from translucent. Careful to not over cook them.
serve immediately.

Steamed Clams IP

Save the Juice when your done and any leftover clams for Clam Chowder

Do not eat UNOPENED cooked CLAMS . Just saying.

5 lbs Fresh Farmed Live Littleneck Clams (we called them Steamers or Butter Clams)

6-8 Cloves Garlic Minced

1 Tbsp Costco’s Better than Bullion Chicken

1/2 c water

1 small single bottle Sutter Home Sauvignon Blanc, White wine, Or Champaign (About a cup)

2-3 Tbsp Fresh Squeezed Lemon Juice or real Lemon ?

1/2 tsp Italian seasoning

1 tsp Old Bay seasoning

1 stick Butter

1 Tbsp EVOO

Optional : 3-4 Campari Tomatoes quartered

Rinse Clams and put it them in a steam basket.

Add everything else to the pot. Turn it to Saute, let it come to a boil and boil for a couple min then carefully add the Clams. Cover with a clear glass lid. Or just set the lid on..You don’t want them to come to Pressure at all. You want to stay close, because you have to check on them. Watch for them to come to a boil and then it will only take a few min to pop them open. (5 ish min). Turn the pot off and serve immediately. Get some of the liquor. Serve with bread for sopping.

Yes they are a real treat! FRIDAY Night! ?? COVID quarantined ?.

this was Served with Bruschetta Couscous and Oven Roasted Asparagus with Warm Sourdough Bread.

Turkey Pot Pie Breville or Oven

3 c Chopped cooked Turkey

1 Pie Crust Rolled any way to cover your dish. Recipe in files (I used half butter and half frozen Beef fat from Pot Roast skimmings and mixed in 1 good pinch of dried Rosemary and Rubbed Sage)

1/2 c Celery

1/2 c Onion

1/2 c Carrots

1 c frozen Mixed Veggies

1 clove Garlic Minced

1/2 tsp Italian Seasoning

1/2 tsp Rubbed Sage

1/2 tsp dry Rosemary crushed

5 heaping Tbsp Flour (about 1/3 c. Use 1 heaping Tbsp per cup)

3 c Turkey Broth

2 Tbsp Butter

1/2 tsp Salt

1/2 tsp Pepper

Preheat Oven 375°

Either make your Crust first or use premade.

In a frying pan, heated to Medium, Drop the Butter in and sauté the Onion, Carrot, Celery and garlic, add the seasonings. Sauté for a minute. Taste it. Remember your seasonings will flavor your gravy. Sprinkle the Flour over the veggies and sauté for another minute, add the broth and turn the heat up to Med High so that the Broth thickens. Taste it. Turn the heat off and add the Frozen Mixed Veggies and chopped Turkey. Stir and pour into a cassarole dish … mine is the Black one.. 3” x 8”x 11”. Cut the Crust to fit and set it on top of the filling.
[For the Breville smart Oven, set the rack to the Pizza setting].

Bake at 375 for 30 min. Turn oven down to 350° check for Bubbles around the edges. When it’s nice and Bubbly, see if the top is brown, if not turn the oven to Broil for about 3-4 min. Don’t leave at this stage, watch for doneness. Remove from Oven and let cool for 10-15 min before serving, this allows the gravy to set a bit.

I added a good pinch of Rosemary and Sage to the crust before I made it. (About 1/4 tsp ea)

This is before the frozen veggies and Turkey are added.

Looks reallly good! Smells great! The crust will also absorb a little more of the gravy.

Turkey Breast, or White and Dark meat Roast Frozen 3 Lb IP

INGREDIENTS:
1-3 Lb Butterball Turkey Breast or White and Dark meat Roast (or equivalent)
2 c Chicken Broth.
1 Tbsp Mrs Dash Onion and Herb seasoning.
2 tsp Johnnies Seasoning Salt or equivilent.
1/2 tsp Italian seasoning.
1/2 tsp Rubbed Sage.
1/4 tsp Thyme.
1/4 tsp Rosemary

INGREDIENTS FOR THE SLURRY:
3-4 Tbsp Flour
1/4 c Half n Half
1/4 c water
Mix together and set aside,
Use most of it to thicken the Broth for Gravy. Use all if you decide to use the gravy package.

Make sure that your Keep Warm feature on the IP is turned ON. Remove Breast/Roast from package but leave the net on. If you can’t remove the Gravy packet, Run that part, just the Gravy packet under hot Water, just until you can get it off. (Just an FYI here.. not like I’m gonna do this but… I spoke to Butterball, and they say that if by chance you do forget, or just can’t remove it, then it is food safe so it can be cooked along with the Roast, in the Oven anyway.) Spritz the outside of the Roast with the EVOO. Sprinkle with Seasonings. Add the Chicken Broth to the Pot and put the trivet in.
Add the Breast/Roast to the Pot. Put the lid on and set to sealing. Set the time for 37 min, and allow 30min NPR. (pin will probably drop around 17-18 min in to the NPR, Don’t open the Lid yet.) When the NPR time is up, remove the Turkey and the trivet. At this point, I always check the temp… 165 is the done temp so I look for 155 or higher… so remove the net, cut through the Roast in half and check for doneness. If it isn’t quite there yet, dont Worry…..No need to Pressure up again in fact that is not good for the Roast. Remember that the liquid is almost boiling hot, so put both pieces, flat side down into the Broth, put the Lid on and let it set for a few min. Turn the Pot Off and then back ON to Sauté for about 2 min… (but DONT Forget it☺️) let it barely come to a simmer and turn the Pot Off again and back on to Keep Warm. Prepare to make Gravy in the mean time. Remove the Turkey to a warmed plate and keep Warm.
If you want to make Gravy with the packet, turn the Pot off and onto Sauté Hi, then simply follow directions on the packet. Sometimes I use the Packet and add about 3 Tbsp of Flour, 1/4 c half n half and about 1/4 c water to make the Slurry. Add the Slurry to the hot Broth and stir with a whisk until it thickens well. Let the Gravy boil for a Minute after it thickens to cook thoroughly. *Another way to make a good, more Clear Slurry is to use 1 Tbsp Potato Starch to every cup of Broth. Stir with 1-2 Tbsp Water and Mix into the Broth… this one thickens on contact and doesn’t need to be cooked in. just heat it up enough to bring it back to HOT and serve .

You may want to see my Turkey Pot Pie from these Roasts here .Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven

Stir Fry Veggies with Onion, Garlic, Brussel Sprouts, Mushrooms,Cauliflower, Sweet Mini Peppers. Carrots, Zuch, Summer Sq,

Chili Easy IP

I used leftover beans from the other night) recipe in files…OR you can use canned Beans and their juices or drain and replace it with broth. You will have to thicken the Chili after if you do this. If you want to make your own …click here ..Beans Pintos and others cooked In the IP.
You may also be interested in My IP Corn Bread as a side. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
I also have a couple more Chili recipes, one with Corn dog bread.
Chili with PIP Corn Dog Bread IP
For ..NO BEAN Chili. Click link here.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Breville or Stove top

INGREDIENTS:
1 c Beef Broth (Perfect use for leftover Pot Roast juice, in my case I used Braised Short rib juice).
1 lb Chuck Roast cut into 1/2” cubes.
3-4 cups home cooked Beans and Juice.
1 Onion chopped.
1/2 c dehydrated peppers (Or 1 green pepper and 1 red Bell)
6 cloves Garlic.
1 Aneheim.
1/2- 1 Serrano.
2 Tbsp Chili Powder.
1 Tbsp Cumin.
1 tsp Oregano if you are not using homemade beans.
1/4 c Tomato Powder Plus 1/2 c water. … or 1/2 c Tomato Paste.
1 tsp Salt.
1 Tbsp Sugar.
2 Tbsp EVOO.

GARNISH:
Scallions,
Cheese.
Sour Cream

DIRECTIONS:
Turn the Instant Pot to Saute and heat up for a minute. Brown meat in EVOO, add Onion Garlic and Fresh Peppers. Sauté for a minute and toss in the Dehydrated Peppers, Water and Broth. And then the rest of the ingredients, Beans last, don’t stir. Set the time for 4 min and then let it set to NPR for 30 min. Taste the Chili and add more seasoning if needed. If it’s a bit thin for your taste, then just turn the pot off and back on to Sauté, and reduce it down for a few min.

Serve with grated Cheese, Scallions, and Sour Cream.