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This Squash can be made with Italian or an Indian flair depending on seasoning. I give both choices. Also if you want to, you can cut the recipe in half for just one Squash. Two (4 halves) will fit well in the 8qt. Just an FYI, I usually use a 1:1 Ratio of Liquid to Quinoa for any Quinoa that I Make. 6 min/10-15 Min NPR.
INGREDIENTS. For 1 Acorn Squash WITH MEAT: 1 Acorn Squash Deseeded, add the Bacon below to the cavities 1/2 c Quinoa. 1/2 c Rice Medely 7 Sausage Links Sliced. 1/4 c REAL Bacon crumbles or chopped cooked bacon 2 Tbsp Dry soup Veggies (peppers, onions carrots etc). 2 Tbsp Craisins. 3 Tbsp Slivered Almonds or Nuts like Pecans or Cashews 1 Tbsp unsweetened Coconut if desired. 2 tsp Reduced Sodium Better than Bullion Chicken. 2 Tbsp Evoo. 2 Tbsp Butter. Divided..(1 tsp per Acorn cavity) 2 Cloves Garlic minced 1/2 c Chopped Onion. 1/2 tsp Italian Season (or Garam Masada for Indian Flair) 3-4 c Fresh Baby Spinach. (Save til after). OPTIONAL.. 2 Tbsp Brown sugar to be divided between Acorn Cavities.
INGREDIENTS for 2 Squash.. VEGETARIAN VERSION 2 med sized Acorn or small Butternut Squash cut in half lengthwise and de seeded. 1/2 Sweet Vidallia Onion fine chopped (1 c). 1 Apple chopped (1 c). 3 cloves Garlic Minced. 1/2 C Cashews 1/2 c Craisins. 1 c wild rice Medely. 1 c quinoa, any kind 2 1/4 c water or vegetable Broth (For non vegetarians you can use Chicken Broth or water and 1 heaping Tbsp Costco’s Better than a bullion Chicken) the onions and apple will add more liquid to the rice. 1 tsp of Italian season —-OR —-2 tsp Garam Masada (for Indian flair). 1 tsp Mrs Dash Onion and Herb seasoning. 1/2 tsp Salt. 1/2 Tsp Pepper 1/4 c Tbsp Evoo divided. 2 tsp Butter 2 Tbsp Basalmic Vinegar. 3-5 Oz Baby Spinach (save til last)
Optional 1/2 Tsp red Chili flakes. (More if you like the kick) or 1 Serrano Pepper chopped.
DIRECTIONS FOR EITHER OF THE ABOVE: After you cut and de seed the Squash, drizzle a couple of teaspoonfuls of EVOO on the halves, add tsp Butter to each cavity as well. Sprinkle with Salt and Pepper and the Mrs Dash onion and Herb or your favorite Seasoning Salt. Set aside. Rinse the Rice and Quinoa well and drain well before adding it to the Pot. Add the Water or Broth, Onions, Garlic and all other Ingredients except for the Squash and Spinach, add the 2 Tbsp olive oil and 2 Tbsp Butter to the Pot, then add a long legged trivet. If using the 3 qt, use the normal one Stack the Squash in the pot strategically to allow for even cooking criss cross if you will. I have made half this Recipe and have also used the 3 qt….Two Acorn halves fit in the 3 q well. If your using the 6 or 8 qt just set the Trivet right down into the Rice Medley mixture and set the Squash halves on the Trivet. Set time for 6 min. Allow 10-15 min NPR. Take the Lid off and remove the Squash ..set aside and keep warm. Taste and add more salt or other seasoning if necessary. Dump the Spinach in and mix with the Rice and Quinoa. Close the Lid and let it set for about 3 min. spoon into the Squash Cavity and Serve.
*************************************************************. ************************************************************* BELOW FOR 2 SQUASH VEGETARIAN VERSION
I have added this Picture so that there will be NO confusion on what cut of Meat this is. It is 3.94 lb Pork 1/2 LOIN Roast. (see label pic At the Bottom.) Also see my Recipe for the much smaller “Tenderloin” (shown in the First Pic on the left) above as well as the 2 pack 3rd from the left here.Pork Tenderloin IP. And from Frozen Pork Tenderloin Frozen IP
This Delicious Tender and Juicy Pork Roast Recipe makes a lot of Broth, so if you want to you can save some of the Broth or Make the Gravy and plan on making Hot Pork Sandwiches with Leftovers. It’s important to Bring this Meat to Room temp first. (1 hr) or add another minute to the cook time. Now is a good time to Prep your Sides..Rice, Potatoes, Greens etc. We likeAsian sautéed Brussel Sprouts. Pic of the Recipe at the Bottom. I need to add that you also need to allow a few minutes of extra time just in case from the shape of this Roast or a small variation in Searing time, you want it more done after you check the Temp. Food Safety guidelines and Target temp is 145°. If it isn’t there yet when you check, it will keep cooking on the Keep warm which is between 140° and 172°. So if You need to, You can flip the Roast over into the Broth and let it set longer or Slice it up and return the pieces into the Broth for a minute. Or even turn the Pot off and back on to Saute for a couple minutes.. set the lid on and then turn it off again, while you prepare the Slurry for the Gravy. This Recipe is for the Roast and Gravy only..choose your sides and fix them, now is a good time.
DO THIS IN THE 8q Pot. (I have not done it in the 6 q but it may fit tightly.) INGREDIENTS: 1 Pork Loin Roast. 3.94 lbs or close to it. You may need to Add 1 min if it’s 4 Lbs. 1 1/2 c Chicken Broth. 2 Vidalia Sweet Onions chopped. ( about 3 cups) 2 Campari (Costco)Tomatoes, (a little bigger than Golf Balls and sweet and ripe) 2 Tbsp Rub ( my spice blend in Pics). 1 Tbsp Chimichurri Seasoning If you have it.see pic below 2 Tbsp EVOO.
FOR GRAVY For 3-4 c Broth. 1 1/2 Tbsp Corn Starch. 1 1/2 Tbsp Flour 3-4 Tbsp Water
DIRECTIONS: Bring the Pork Loin to Room Temp, (or about an Hour. It’ll still be a bit cold) Open the Package and Pat Roast Dry on all sides. Pour the Chicken Broth into the bottom of the Stainless Pot Heat a large heavy Frying Pan or Griddle to 8 (Med Hi). Meanwhile, pour the EVOO onto all sides of the Meat and then Sprinkle it with the Rub on all sides and Rub it in a bit. Chop Onions as Meat Sears. ( pic Below) Turn a fan on, open a Door, it’s gonna smoke, (or sometimes do this part outside on an induction Cook top). When the Pan is Hot or if it’s Cast Iron and just starts to smoke, lay the Roast on the Griddle/Pan. Sear hot for about 3 min per side, there are actually like 3 sides, Turn and do the other two sides and then using a sturdy turning or Carving Fork and Spatula, Jab the Fork Deep into the Meat and pick it up using the Spatula to stabilize it, turn the Roast on its end, Sear each end for about 1 min Ea. (See pic) As the Roast Sears, rough chop or just slice your Onions, put about 2/3 of the Onions down into the Broth. Don’t add a Trivet with this one. When the Roast is finished Searing, lift it, and Transfer it to the Pot. Set it directly down onto the Onions and into the Broth. Again, NO trivet, this is part of the cooking Process. It cooks better on the bottom. Set your Time for 7 min and allow full 30 min NPR. It will still be cooking after the Pin drops (10 min in). Remember that Keep warm kicks on automatically if the temp drops below 140°. After the full 30 min, open the Lid and check the temperature with a good Digital Thermometer. Push it through the middle and lift back towards the top to make sure that it is 145° top to bottom. If it’s not, use a good turning fork to flip it over and put it back into the hot Broth and set the lid back on for a few minutes. You can also turn the pot off and back on to saute HI for a couple of minutes with the lid set on Cockeyed to hold the heat in, turn off and let set. Better to be a tad bit undercooked than over cooked and hard and dried out. Turn the Pot off and back on to Sauté Hi, Remove the Roast. After your happy with the Roasts temperature, transfer it to a cutting Board or Platter. At this point, I slice the Roast in half to see if it is where I like it, (knowing full well that the ends will be a bit more cooked than the Center) If not then I’ll slice it up from the middle out toward the edges, and dip the middle slices into the Broth quickly. Problem solved. Keep Roast warm. Mix your Slurry in a small bowl and set it aside. If you have an Immersion Blender and want the Gravy Smooth then use that. Slowly pour the slurry into the Broth and Whisk to make the Gravy. I use the Immersion Blender to make it Smooth. You can leave it as is or blend it up. Slice the Roast up into 1/3”- 1/2” slices and Serve with the Hot Gravy.
*************************************************************BELOW is the Recipe for the Brussel Sprouts.
This is a basic guide line to make your own Stir Fry. For this Recipe, You can use your own Favorite Veggies including Broccoli or Kohlrabi, Bok Choy, Asparagus ….whatever you have…your favorites. Add your own hot and spicy Peppers if You like. Make your Stir Fry your own. Look at the various Pics of different Veggie Combos. You Can even Combine Meats and add Shrimp to Cook along with the other Food towards the end of the Stir Fry. It is best to start with a good, sturdy, sharp Knife. Oh! And for an idea for Leftover Stir fry’s check out My Egg Foo Young. Here Egg Foo Young with Almond Sauce…Oven or Breville Toaster Oven
Serves 4-6. Decide if your making Rice, Noodles, Cauliflower, Rice or Shiritake Noodles, or Konak rice to Serve this over. Prepare these First and set aside.
1-2 lbs thinly sliced raw Meat. Pork, Beef, Chicken, Ground Turkey or Chicken Optional.. 1/2 lb raw Shrimp 1 carrot sliced. 2 ribs Celery Sliced. 1/4 head Cabbage sliced or 1”chunks. 3 cloves Garlic minced. 1” knob of Ginger. 1 sweet Onion sliced thinly. 3 Scallions sliced 1 lg Handful Snow Peas. (Chinese Peas) 1 bag Bean Sprouts (2-3 cups) 1 Colored, red yellow or orange Bell Pepper sliced. 1 cup chopped Cilantro. 1/2 Yellow Squash 1 Aneheim Pepper 4 Oz Mushrooms. 2 Eggs. 2 Tbsp Sesame oil.
FOR THE SAUCE: 2 Tsp Thai Chili paste 2 Tbsp Oyster Sauce. 2 tsp bean paste or Miso. 2 Tbsp Simply Asia Sweet Ginger Garlic spice Blend 2 Tbsp Soy Sauce, I use tamari. Light is fine. 1 1/2 Tbsp Corn Starch. 1 tsp Sesame oil Peanut oil adds flavor too. Optional. 1 tsp Thai Garlic Chili Sauce. 1/4 tsp Fish Sauce 1 Tbsp Shoaxing Cooking Wine
Other Options: Broccoli Serranos. Zucchini
GARNISH: Scallions, Cilantro, Lemon or Lime Wedges.
SERVE OVER RICE OR NOODLES.
When I make Veggies as Sides, I often chop as I go, But with Stir Fry, because it happens soooo fast, I always Prep the Meats and Veggies Before hand and separate out what I want to Cook first, (the veggies that take longest to cookgo in first after meat, Garlic and Onions and the minced Garlic and grated Ginger which I toss in after the Meat is Partially cooked. I always prepare my Sauce mixture and set aside in a bowl so that I can just toss it in.
DIRECTIONS: Mix the Sauce. Mix the Cornstarch with Soy Sauce, Thai Chili Paste, Oyster Sauce, Chili Sauce, Bean paste or Miso bean Paste, 1 tsp Sesame Oil or Peanut Oil. I also often times mix the Eggs with a couple drops of Sesame Oil and a shake or two of Simply Asia Sweet Ginger and Garlic and Cook them first, in a small Omelette Pan with, sesame Oil then chop it up to add to the Stir Fry towards the end as I Cook. Sooo, Beat Eggs and add about 1 tsp of the Simply Asia. add a tsp of the Sesame Oil to a preheated Omelette Pan on Med heat and cook the Eggs like an Omelette. Pull the Pan off the heat before it’s cooked all the way and let it set. Eggs continue to cook. Don’t worry if you end up scrambling them. Set aside, cut up after a few minutes. Chop Veggies and set aside, Slice Meats and set aside Mince Garlic and Mince or Grate Ginger. Set them aside. Either use a small dipping sauce Bowl or separate it from on the cutting Board. You will use these as your meat cooks. To the Meat, if there is time you can add a bit of Soy, Sesame Oil, Garlic, Ginger, Scallions and Simply Asia, I just sprinkle some on for Marinade. Cut up your Veggies. Sometimes I get fancy in cutting them on a Slant (shown in some pics) and sometimes, when I am in a hurry, I use my Cuisinart Food processor with the 4 mm slicer Blade and let the Veggies all Pile up in the 14 c Bowl. TIME TO STIR FRY: DONT WALK AWAY? IMPORTANT. As you cook this stir Fry, it is critical that you add other Ingredients after the previous ones are just Hot, not “cooked”. Meat is still partially raw before adding the Garlic and Ginger, and then Onions because their heat will cook the other Veggies and the Meat will cook more while the other ingredients cook. Preheat the Wok to Hot on Hi Heat. (The Meat and Veggies will cook fast and cool the Wok, so Quickly add Sesame oil, swish it around. Don’t let it sit…then add the Sliced Meat, quickly move it around as it cooks. Spread it out evenly to the sides so that it doesn’t BOIL (30 seconds ish). It should be sizzling hot. When it is half way cooked, add the Ginger and Garlic, push it around with the Meat and then add the Onions. Stir and add Veggies that take longest to cook next…(Brocc, Carrots, Celery) Stir. Make a hole in the center of the Wok and pour the Sauce in. (The Corn Starch needs to cook) wait a few seconds and then stir quickly to heat the Sauce. Work fast. As the Sauce thickens, stir in a few Veggies to it to coat the Veggies, then quickly stir all together, then stir by folding motion flipping the food over a few times before quickly adding Mushrooms and Cabbage. Stir and then quickly add the Eggs and rest of the Veggies…( bean Sprouts, Scallions, Cilantro). Turn Burner off. Gently fold the Wok ingredients over a few times to heat it all through. If you think it needs to cook a bit more, be really careful here, but set a lid on top to allow the food to continue steaming for about 30 seconds. Remember that it all will continue to cook even after you put this in your Bowl. Serve over Rice or Noodles or eat just as they are. Enjoy..
Here is my latest. Dark Soy really picks the flavor up a notch. I didn’t add Corn Starch to this recipe, it has liquid in the Bottom but the stir fry is so fast that the Veggies dont have much time to give up their Juices. 1 Carrot cut in half lengthwise and sliced on the diagonal 3 large Multi color Sweet Peppers sliced on the diagonal 1 summer squash sliced on the diagonal 1 c Snow Peas 5 Mini Bok Choy chopped 8 Spring Onions sliced diagonally 1/2 c Cilantro chopped 2 Tbsp minced Ginger 3 Tbsp minced Garlic 3 Thai Chilis sliced thin and diagonally
3 eggs, whisk and add a little “simply Asia Sweet Ginger Garlic” to them as you whisk them up, then precook in small frying pan with a tsp of its own Sesame Oil and cook like an Omelette. Chop up. set aside.
Preheat the Wok to Hot on between Med Hi and High before quickly adding the Oils and then the Garlic and Ginger. Then immediately add the Thinly Sliced Meats and Fish Sauce. Stir until the raw color is gone but no more before adding 1/2 of the Carrots first, quick stir and then add 1/2 of the other Veggies. Stir til the Veggies are hot and then toss all the others in. Toss and heat through. Add the chopped Eggs and pour the Soy over. toss and Serve immediately.
This Recipe is in Honor of Crappie Bob with Crappie Bobs Fishing Guide service and his side kick daughter Sarah. Look him up! CrappieBob.com Thanks for the Great day on Sam Rayburn Lake!
Coconut Curry Catfish and Crappie over Rice. Crappie is pronounced “Cropy” I had frozen Hush Puppies that I heated in the Oven at 325° for 1/2 hr. See My recipe here Hush Puppies /Fish Fry Mix
Makes 2 Servings: 1 lb Catfish and or Crappie Filets Chopped into 2” pieces, (Bones removed. Thawed if previously frozen.) 1/2 Onion chopped fine. 3 Roma Tomatoes chopped (Or 5-6 Campari’s) 1 can Coconut Milk. 3 cloves Garlic minced 1/2” knob of Ginger (1 tsp grated ). 1 Tsp Cumin Seeds. 1/2 tsp Mustard Seeds. 1/4 tsp Coriander Seeds. Crushed ( tip..these are seeds from Cilantro plants) 1/4 tsp Cardamom Seeds 1/4 tsp Garam Masala. 1/4 tsp Turmeric 2-3 Tbsp EVOO or Wesson Oil 1/3 c chopped Cilantro. 1/4 c chopped Thai Basil. 3 Scallions Chopped. 1/2 tsp Salt. 3 Tbsp Water or chicken broth. 1 tsp Lower Sodium Better than Bullion Chicken 1 Limes Juice. 1/2 Lemons Juice Optional: Hot peppers, Thai, Fresno, or jalapeño. Cayanne 2-3 cups of Pre cooked Rice.
Make your Curry Sauce. This sauce takes some time for flavors to meld together. The Microwave can shorten the Sauce time if you want) To a Medium Skillet, heated to Medium, add the Oil to heat up and then add all of the Seeds. Stir the seeds around for about 30 seconds to 1 minute until they become fragrant and are just toasted. Careful that they don’t burn, then Quickly add the Onion. (Hot Peppers will go in now too). Sauté until Onions are translucent. You may need to pull the Pan from the heat for a few seconds. Add Garlic, Sauté for 30 seconds. Add the Ginger and sauté for another 30 seconds. Add the Tomatoes and continue to sauté until Onions and Tomatoes starts to make a Sauce. Add the Water, Lemon and Lime Juices to kick it into sauce mode. Put a lid on the Pan and turn the Burner down to Simmer and let simmer for about 20 min. (If you are in a hurry, you can always microwave the Sauce in a covered glass bowl for a couple minutes before finishing in the Pan). The Onions and Tomatoes need to be really soft. Saving out some of the Cilantro, Scallions, and Basil, for Garnishing, add the rest to the Sauce now. Add the Coconut Milk and heat Sauce to a Boil then Simmer to reduce the Sauce, let it reduce for about 10 min. It should thicken up a bit. See Pics below. Add the Catfish, and put the lid on for 5 -7 min, while the Catfish cooks. Check for doneness. Serve over Rice or Cauliflower Rice. Rice is better for absorbing the Sauce. Garnish with Scallions, cilantro, Basil, and a wedge of Lemon or Lime and your favorite toppings.
Ingredients
Don’t forget the Coconut Milk
Frozen and thawed Filets, I see Crappie in there too!
Toast seeds in the hot Oil
A smaller, Medium size Pan works best for this so that it steams the Veggies better. (This Pan is too big. )
Sauté until Sauce begins to form.
Add juices and cover
5 min add Water, Lemon and Lime Juices. Put cover back on.
10 min
15 min
20 min
This little bit of Sauce packs some big flavors as is and when you reduce it all down with the the Coconut Milk , it finishes the Curry sauce nicely. Those two little Thai Peppers are Hot and when added Whole, they add a tad bit of kick and flavor …but don’t let them burst ! Remove them if you are concerned. I don’t eat them, but hubby does?. Be sure to taste it now to see if you want to add Salt, or Better than Bullion Chicken or more seasoning. I use powdered Garam Masada if I want more. I let individuals add Shriracha or Tobasco to theirs.
Add Coconut Milk. It’s thick out of the can but immediately thins out.
Stir and Bring Sauce to Boil. Turn down to Simmer and Reduce Sauce for 10 min more
Add the Filets to the Curry
Frozen and thawed Catfish and Crappie Filets.
Cover and allow Fish to simmer for 5 min. Check for Doneness Add a little Garnish to serve up
I’m including the My Recipe for Creamed Ham along with this one. You will use the same method and Ingredients for the Cream Sauce except you add Chipped Beef for this Recipe, and chopped Ham for the Creamed Ham . For My Biscuits see link Biscuits. This is the Creamed Ham link Creamed Ham or Creamed Ham For Biscuits.
This one is a love it or hate it Recipe. Some People just don’t like Cream Sauce, and that’s ok, but for those that do, this one is perfect Served over Toast, English Muffins, Or Biscuits. Sometimes called S.O.S. “ …. on a Shingle”, named that by the Men in the Military. It was made from thinly Sliced Dried Beef during Early War 1 if my History serves me right…because there was no Refrigeration for their Meats. The “Shingle” referred to Toast. It has since been refined by many Cooks today using a range of Milks, from Whole Milk, Half and Half, Cream to Canned Evaporated Milk, and real Butter into a delicious, rich Breakfast Sauce to go over Biscuits, English Muffins, Toast, Or even your Eggs. Some Folks also like making it using Deli cut Meats or from fresh or leftover Shredded Beef and then serving it over Mashed Potatoes for Dinner.
Serves 2 with Leftovers.
INGREDIENTS: 2 slightly Rounded Tbsp Flour. 2 c Milk. (You can also use half n half, Or 1 c milk and 1 can Evaporated milk) 1 jar c. Armour Chipped Beef. (rinsed off in water to remove some of the saltiness) Pepper to taste. 2-3 Tbsp Butter
For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min. For Creamed Ham Scroll down.
DIRECTIONS: Use a Medium sized Frying Pan heated to Medium heat. Melt the Butter and stir until slightly brown and Sizzling, then add the Flour, stir with a Whisk until it starts to turn light brown. Using a Whisk, add almost all of the Milks at once, Whisking quickly , making sure not to let it lump up… be ready with the rest of the Milks/Half and Half to add it as the sauce thickens. Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Beef and stir it for a couple minutes, let the Sauce come to a Simmer. Turn the heat down to Low heat. Remove from heat if necessary. Then add Pepper to taste. If you add Salt before the Beef has time to simmer it may be too Salty. Serve over Biscuits or toast or scrambled Eggs. It can even go over Mashed Potatoes.
Ready for AdditionsStill a bit thin, but hang on, let set.Wait for it.Ready.Served over Biscuits here.
INGREDIENTS: 2-3 c Diced Ham. 1 can evaporated milk, or just Whole Milk 1 c Half and Half. 2 slightly rounded Tbsp flour. 2 Tbsp salted Butter Pepper to taste
DIRECTIONS: Use a Medium sized Skillet, on Medium heat. Melt the butter and allow it to slightly brown, then add the Flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk to stir, add all of the Evaporated Milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the Sauce thickens. Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Ham and stir it for a couple minutes. Turn the heat down to Simmer. Remove from heat if necessary. Serve on Toast, Biscuits, or Grits with Scrambled Eggs . ( Change it up, add hard Boiled eggs and skip the scrambled egg side.. This can also be adapted for dinner…add Boiled Eggs, Cheese and or Peas and serve over noodles or even Mashed Potatoes. ************************************************************* …………………………………………………………………………………………………………………………………. *************************************************************CREAMED HAM for Biscuits. 2). For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min. Here is a Link for My Biscuits Biscuits I also have another Recipe for Creamed Ham which either can be used for Creamed Chipped Beef. See pics on my link. Creamed Ham For Biscuits.
Serves 2 with Leftovers.
INGREDIENTS: 2 slightly rounded Tbsp Flour. 2 c Milk. 1 c diced ham. Salt and Pepper to taste. 3 Tbsp Butter
DIRECTIONS: Use a Small to Medium sized Skillet, on Medium heat, melt and sizzle the Butter, add the Flour, stir with a whisk until the flour starts to turn light brown. Add Milk and whisk, stirring occasionally as it starts o thicken, add Ham and let It come to a simmer, then reduce heat to low. Then Add a couple shakes of Salt and Pepper to taste. If you add salt before the ham has time to simmer it may be too salty. Serve over Biscuits or toast or scrambled Eggs.
CREAM SAUCE. These are basic Cream Sauces that you use as base for Cream of Mushroom Soup, Creamed Ham, Cheese Sauce and even Creamed Chipped Beef.. It can be used with Sausage for Sausage gravy, Hamburger Gravy, Tuna Noodle Casserole, Pot Pies and even Chicken Gravy.
BASIC CREAM SAUCE: 2 c Milk. 2 slightly rounded Tbsp Flour. Salt and Pepper to taste. 3 Tbsp Butter.
FOR A RICHER AND CREAMIER SAUCE: 1 can Evaporated Milk. OR regular Whole Milk 1 c Half and Half. 2 slightly rounded Tbsp flour. 2 Tbsp salted Butter Salt and Pepper to taste
*Sometimes I even use all half and half or part cream if that is what I have.
DIRECTIONS: For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min. Here is a Link for My Biscuits Biscuits I also have another Recipe for Creamed Ham Link here Creamed Ham. For Creamed Chipped Beef , link is here. Cream Chipped Beef.
For a different version I use reduced sodium Better than Bullion Chicken with it.
this is for the Mushroom Cream Sauce:
Use a medium sized Skillet/ Frying Pan, heated to Medium heat, Melt the butter and allow it to slightly brown, then add the flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk, add all of the evaporated milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the sauce thickens. Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the ham and stir it for a couple minutes. Turn the heat down to simmer. Remove from heat if necessary.
I was making the Cream Sauce for Creamed Chipped Beef here, to go over Biscuits and English Muffins.Sauce thickens as it sets. 10-15 min and then gets thicker as you add other things to iI.This is Creamed Chipped Beef.Creamed HamHave milk right there and ready…Bubbly and starting to brown. Quickly now, so it doesn’t burn because that happens fast… add the Milk. Quickly add the Milk and then the Half and HalfReady for Additions…freshly grated Cheese for Mac n Cheese or whatever you like, Eggs, and Ham, Chipped Beef, Cooked Sausage, Tuna and Noodles with Peas… it’s all You Now.Creamed Chipped Beef
RICE: 1 c Brown Rice Medly 1/2 c mixed Quinoa. 1 3/4 c Water (it will soak any wetness up after its done as it sits). 1 Tbsp Reduced Sodium Better than Bullion Chicken. 1/2 large Onion chopped. 2 cloves Garlic minced. 1 c Mushrooms sliced. 1 Tbsp Butter
BLACKEYED PEAS: 3/4- 1 c dried Black Eyed Peas. 1/2 lg Onion chopped. 2 cloves Garlic minced. A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning. 1 Tbsp Reduced Sodium Better than Bullion Chicken. 1 piece Bacon. 3 cups Water. 1 Tbsp Butter This can be done in reverse in the Instant Pot depending which one you are making more of. The most goes in the bottom.
DIRECTIONS FOR THE RICE: Rinse the Rice and Quinoa well and drain well. Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order. Stir a little to settle the mix in the Pot Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.
DIRECTIONS FOR THE PEAS: In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too. Cull and Rinse the Peas. Drain. Add the 3 c water. Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter. Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic. Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure Peas get done) QR.
Carefully remove Peas and then the Steamer, fluff rice and serve up. Oh Yeah!
INGREDIENTS FOR THE ROAST. 2 lb Sirloin Tri Tip or Tip Roast. 4 larger Vidallia Sweet Type Onions Sliced in 4mm Slices. 1 Tbsp Montreal Seasoning. 1 tsp Paradise Pepper/Grains of Paradise OR Ground Pepper 1 tbsp Evoo. 1 Bay Leaf 1 c Chicken Broth. 1 c Beef Broth 1/2 c Cab Sauv Red Wine. (Substitution 1 tsp Apple Cider Vinegar and Broth) 3 Cloves Garlic. 3 shakes Fish Sauce. (1/8 tsp) 1 1/2 -2 tsp Better then Bullion Beef Broth. 1 Tbsp Butter 1 Strip Bacon Cooked. 3 Tbsp Bacon Grease for Searing the Roast.
INGREDIENTS FOR THE SOUP OR FRENCH DIP SANDWICHES: Butter 8-12 slices of Muenster or Monterey Cheese. 2 per Bowl. 2 Mini French Breads (these are about a Foot long each and 3” round and come with 2 in a package, so if you can’t find them, find an equivalent Bread. It needs to hold up to the hot soup…. English Muffins, or Ciabatta Bread will work for the French Onion Soup too. Or something like Hoagies also works)
DIRECTIONS TO COOK THE ROAST: Rub the Roast with the EVOO and season well with the Peppers and Montreal on allllll sides. Add Seasoning of your choice. I use Montreal. Heat the frying pan to Hot, Med Hi or #8. Add Bacon Grease to the Frying Pan and sear the Meat on Both sides, no longer than 2 min Per per side. Add the Veggies to the Pot….Onions, Garlic, Fish Sauce, Broths, Bullion, Wine, Bay leaf, Bacon. When the Meat has been Seared, add it to the top of the Onions in the Pot and nestle it down in a bit. Turn the Griddle off. Deglaze the frying pan with 1/4 c broth or Wine and add to the top of the Roast. (See Pics). Put the Lid on. Vent to Sealing. Set Manual or Pressure cook to Hi and adjust time to 3 min. ..if you like More Rare then do 2 min. When the Pot beeps. Let it all set and NPR for 35 min. Pin will drop around 10 min in. Do not remove Lid until NPR time is done. When the time is up, then Remove the Lid. Don’t turn the Pot off, it should be on Keep Warm Hi. Take the Roast out, transfer to a Griddle or Frying Pan big enough that you can slice it in or use plate or Platter for slicing, set aside. I use my same Griddle or Frying Pan that I seared the Meat in, so that I can reduce the Juice to pour back into the Soup. Makes for easy clean up of the Griddle or Pan. Slice the Meat and Then remove it from the Juices. Set aside. Pour Juices into a small Pan or the griddle and Reduce down until it’s a little thicker and has turned Brown. After the Juices of the Meat have been Reduced and added back into the Soup, then you will still need the Griddle or Fry Pan again to Grill the Bread for the Soup or Sandwiches. So just make sure that debris is cleared to the side so that you can do the Bread.
ASSEMBLY FOR THE FRENCH ONION SOUP. Cut slices of the Bread 2” thick. Get the Oven Proof Bowls out. Use the Griddle or a Frying Pan turned on and Heated up to Med. Butter both sides of the Bread and Grill them on A Griddle or Frying Pan like grilled cheese Sandwiches… the Bread needs to be good and Brown but not Burnt, this will help it to hold its shape. They are now giant Croutons. Preheat the Broiler on your Oven. If you have a sturdy Jelly Roll Pan you can put the Bowls of Soup on it to broil the Cheese on the Soup. Put the Bowls on the Pan. Add the Croutons into the Deep Bowls and spoon Soup with Onions over the Croutons. Fill the Bowl with the Soup. The Bread will soak up the Liquid. Add 2 slices of Cheese on top of the Onions. Carefully put the Pan into the Oven and Melt the Cheese… it may take up to 5 min but DON’T walk away. Serve Immediately.
ASSEMBLY FOR THE FRENCH DIP SANDWICHES. Use 6” of the Mini French Bread, Ciabatta or Hoagies. Cut it open like a Sandwich. Butter both insides and fry it on the Griddle or Frying Pan or Toast them in a Toaster Oven. Use the Sliced Beef from the Roast. Take only what Meat that you need for the Sandwich and to heat it up, dip it into the Hot Soup with a slotted spoon or spider net Ladle. Lift it out, drain and put it onto the Sandwich. Add 2 slices of Monterey Jack, Muenster, or Swiss Cheese to the Hot Meat. Close the Sandwich up so that the hot Bread and hot Meat will melt the Cheese. Using a Soup ladle, push past the Onions in the Soup and just get about a cup of Broth only to serve with the Sandwich. Serve Immediately.
Otherwise known as Paradise Pepper. (Spicey like Pepper with Cardimum notes)Fish Sauce goes a long way so just use 1/8 tsp.Rub with Evoo and Seasonings Deglaze the Griddle and add Drippings to the Pot.Nestle the Roast into the Onions.If you like it more Rare than the pics then set the Time to 2 min.Notice the Seasoning still on top of the Roast. Turn it over to rinse the Seasoning into the Soup before removing it from the Pot.Let Roast rest for about 5 min.Add more Better than Bullion Beef if you taste the Broth and think it needs it, but stir in very gently. The Onions are very tender at this point.
For the Dumplings, make the kind that you like best. There are several choices below, (5) for whether you like them fluffy Drop style, flat, flat but raised, flat with egg, or just globs. For this batch I did the Glob Dumplings Recipe. For flat out Biscuits, you can find my Biscuit recipe here. But I never use actual Biscuits in this so you may have to try them on your own☺️ Here’s the link. Biscuits The pics are of Glob Dumplings… not sure what to call them …but they were the recipe for flat dumplings. Just not rolled out. It was Actually an accident, (No Baking Powder) but turned out delicious. They turn out like eggless Rivels, or Hubby is reminded of Gnocchi except not made with Potato. Unlike the Chicken and Dumplings recipe, this Turkey recipe has the Seasonings for Turkey that you use in Thanksgiving dinners.
FOR THE SOUP: Directions Below 2 Turkey Thighs. 1 1/2 c. 1 sweet Vidallia Onion chopped. 1 1/2 c Celery Chopped. 2 c Carrot Chopped. 1 rounded tsp dried Rosemary 1 Rounded tsp dried Thyme 1 Rounded tsp dried Rubbed Sage. 1 Rounded tsp Poultry Seasoning. 1 rounded tsp course Sea Salt Plus some 1 scant tsp Ground Pepper. 2 Tbsp Evoo. 3 cans Chicken Broth. (Or Turkey Broth if you have it). 1 c Water 1 Tbsp lower sodium Better than Bullion.
Optional: More fresh Veggies to add when the Soup is done to cook with the Dumplings.
FOR DUMPLINGS: You have Choices here. (5) Including fluffy Drop style Dumplings. See Below for pictures.
1) THIS RECIPE IS WHAT I DID for this batch of Turkey and Dumplings. * FOR the “GLOB” DUMPLINGS (NO Baking Powder ..so NO RISE) 1 1/2 c AP Flour. 4 Tbsp Fat skimmed from the top of the Broth. 1/4 c Broth 1/4 c Milk 2 tsp Butter. After your Soup is done, and Meat is out and set aside to cool, Turn the Pot off and on again to Saute Hi. Mix Dumpling ingredients together in a Bowl… then when it’s Boiling, spoon by the TBSP into the boiling Broth. Turn the Pot to Sauté Low, let them cook for 15 min and when they are done, using kitchen scissors, cut the Dumplings down to larger Marble sized Pieces. This process is explained again below in the Soup directions.
A tad more flour neededThese are just soft enough to pick up with out falling apart. Not hard
2)For DIY SELF RISING FLOUR click here. It’s in my Biscuits Recipe. Biscuits *FOR DROP DUMPLINGS : Can be doubled 3/4 c Self Rising Flour 3 Tbsp Fat skimmed from the top of the soup, Bacon Grease, or melted Butter 2 Tbsp Broth (more if needed). 2 Tbsp milk In a Bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into rapidly Simmering Broth, or Low boil immediately turn the pot Down to Sauté Medium, let simmer for about 15 min. . They will cool the Broth some to a simmer, but don’t let them Boil the whole time they are cooking, they are fragile, so add the lid but watch occasionally move them with a gentle, or because the pot takes a couple min to slow temp down even turn the pot off for a few. You may have to turn it back on after a few min. These take about 15 min. Check for doneness.
3)You can Double or even Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and freeze half. But making more dumplings … but you will need 2-3 cups MORE Broth for the quad. *FOR FLAT DUMPLINGS: (with Baking Powder ) these will rise up a tad bit when cooked. …Link for Self Rising Flour in my Biscuits Recipe here. . Biscuits Pic below applies. 1/2 c self rising flour. …………..….…. / X 4 =2 c 2 Tbsp Chicken Broth and Fat……../ X 4 = 8 Tbsp 2 Tbsp milk. (Or more Broth)….…../ X 4 = 8 Tbsp 1 tsp butter, very soft…..………………/ X 4 = 4 tsp. Salt and pepper to taste. Optional: Italian seasoning. Keep the Flour out for more for dusting. You can make these in a bowl and then roll out, or make them on the counter. On the counter carefully dump Flour and make a Well. Add the Butter and mash in to the flour with a fork, then remake your Well. Carefully pour the liquid into the well. Going from the edges of the Flour with the Fork, pull the Flour into the Milk and mix together until it’s a handleable dough. Knead a few times on the Counter and Pat out, then roll the dough out thin… (remember that the Dumplings will rise a bit , so less than 1/8”. Cut the Dough into 1x 1 or 2” squares. Drop into Simmering Broth and cook for 15 min or until done. Take one out and test it.
4) *FOR FLAT DUMPLINGS/NOODLES:(WITHOUT baking Powder NO RISE) These turn out a little more chewy. Picture below applies. 1/2 c AP Flour. 4 Tbsp Chicken Broth and Fat 1 Tsp very soft Butter. 1/8 tsp Salt Keep the Flour out for more for dusting. You can make these in a Bowl and then roll out, or make them on the counter. This is for the Flat Dumplings or Noodles (no leavening). If your making a lot then you may want to start it in a bowl. With a fork, drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and Broth, carefully stir in and make a Dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min) Take one out and test it.
5) FOR EGG DUMPLINGS/NOODLES or SPAETZEL (grated noodles) they will rise a little too because of the Egg. 1 c AP Flour. 4Tbsp Chicken Broth with Fat. 2 Tbsp Butter 1 Beaten egg. *Note: one of My favorites ….Egg holds the noodle together and will be a bit more leathery. Mix together in a Bowl…add flour to a surface and Pat out, then roll them out cut into squares . Drop by staggering them into simmering soup and simmer for 15 min. Same picture above applies.
DIRECTIONS FOR THE SOUP: The Dumpling directions are also repeated in this section. Mix the Spices, Herbs, Salt and Pepper together and sprinke both Sides of the Thighs with the Blend. Cut slits in the Thighs and rub the seasoning into the crevices. Using a Cast Iron Skillet or Griddle, preheated to Med Hi or 6, add the Evoo, and Sear the Thighs fat Side UP first for 5 min Per side. While the Thighs Sear, add the Broths and Veggies to the IP stainless Pot. You should have about 5 cups of liquid. If using Turkey Broth, make sure that it is thawed out for this recipes cook time. when the Thighs are finished Searing, Lay the Thighs, Fat Side Down into the Broth and Veggies in the Pot. Deglaze the Pan/Griddle with about 1/4 c Broth.. (I forgot, so I used a Ladle to dip some out of the IP.). Pour the Deglazing Broth into the Pot with everything Else. Set the Time for 5 minutes, and allow for 30 min NPR. When the 30 min NPR is done. Remove the Thighs from the Pot to cool. Turn the Pot and back onto Saute Hi. Now is the time to add any fresh Veggies to the Soup that you may want to cook along with the Dumplings. While the Thighs cool, mix up your Dumplings in a Bowl and wait til the Soup comes to a Boil, turn the pot to LOW, then drop by the TBSP into the boiling Soup. Put the lid onto the Pot, set the Vent to Releasing so that it won’t seal. You could also use a glass Lid. Set a timer for 15 min. Let the Dumplings Cook. Go back to the Turkey.. take the Meat off the Bones and Then shred the Meat. When the timer goes off for the Dumplings, take the Lid off and take a pair of kitchen Scissors and clip the Dumplings into pieces the size of larger Marbles and then add the shredded Turkey to heat up. Stir and Serve hot.
The Turkey Broth should be Thawed out to keep the cook time the same as mentioned in this Recipe. Important to cut slits in the Thighs, it will help to cook them evenly. Sprinkle the crevices with a little bit of Salt and Pepper . Sear for 5 min per Side beginning with the Fat side up. Remove Meat from the Bones and Shread the Meat. Hold aside to add after Dumplings are done.These are the Glob Dumplings without Baking powder. They cooked for 15 min before I broke/cut each dumpling up. kitchen Scissors work perfect for this.I broke the glob dumplings up cutting them until they were the size of Marbles.
