Join us on FB Homemaker Geek for a more personal connection! Recipes, Restorations and Projects for the home. For smaller devices, to find the Search Window on the Home/Main Menu page, scroll to the bottom where the Search window is. On larger devices it will appear below the main site Picture on the right.
Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
This Recipe is for plain Cauliflower, but often times I add a carrot, and others I add Broccoli. See the last photo. Use this Recipe for My Shepherds Pie..Link here. Shepherds Pie with Cauliflower Mash ..Breville.
1 head Cauliflower 1-2 cloves Garlic. 1/4 tsp Seasoning Salt. 1 Tbsp Reduced Sodium Better than Bullion Chicken 1/2 c Parmesean Cheese. 2 -4 Tbsp Butter.
OPTIONAL: Add a Carrot, or Grated Cheese for a Cheesy Mash TRUFFLE Parmesan Black Garlic Seasoning from Costco Or Truffle oil.
Rinse Cauliflower off. Take the Stem pieces off unless you want more Cauliflower flavor, however the Stems will give the Mash a Green tint. Put it on the trivet whole. Add the Garlic and Seasoning Salt. Set the Time for 3 min. QR. Use a Dish Towel or better yet, an old linen Napkin. Lay flat and lay a Paper Towel to the center of it. Spoon the Cauliflower onto the Napkin and pick up the four corners of the napkin together. Twist the top tight and then squeeze out the excess Liquid. Unwind the Towel/Napkin and carefully add the squeezed Cauliflower to a Food Processor. Add the Butter, Parmesean Cheese and Better than Bullion Chicken. Process for a couple of minutes. Scrape sides down, taste it add more Butter, Parmesan or Better than Bullion.
This is 1/2 of Head cooked before squeezing the liquid out.very soft. I even use the core.This version is 1/4 Broccoli and 3/4 Cauliflower mash with parmesean and Garlic. Just add the Broccoli to the Cauliflower before cooking. Mash together.
3 Tbsp Butter (melted). 1 1/2 Tbsp Sushi Rice Vinegar. 2 Tbsp Worchestershire Sauce. 4 Tbsp Cholula Sauce. 1 Tbsp Tobasco. 1/2 tsp Garlic Powder. Mix together, Heat in a Sauce pan, do not boil. Pour over Wings or use as a Dipping Sauce.
Make the Macaroni. Add the Mac to an instant Pot and add 1 1/4 c water. I used my Mini 3 for this. Add the 1/4 tsp salt. (1 tsp butter added at this time keeps the foam down). Put the Lid on and set the time for 3 min using the Controlled Release when it beeps. Tap tap tap until you are sure that it won’t spew pasta juice.
While the Pasta cooks, chop the Onion and celery and grate the Carrots, mix the Mayo and Chili Sauce together
Cool the Pasta, Pour into a mixing bowl. Add all the rest of the ingredients. Add more Chili sauce if you want it sweeter. Chill. The sauce will Soak in and flavors will blend into the Macaroni. Serve with Pulled Pork or Mock Lau Lau.
Everything was made in Instant Pots. The Mac For the Mac Salad, (3 min, CR), the Lau Lau (45 min, 30min NPR), and the Rice (Rice setting, QR.) Recipe ideas below.
I did this from a 3 lb Frozen Block of Pork shoulder/Butt.
[ If you are doing it from fresh meat, 2 chunks, = 25 min cook time with 30 min NPR.]
This is not really Hawaiian, but an interesting twist. Traditional Lau Lau is often served Plate Lunch Style. It is cut up chunks of Pork/Chicken, salted and added with a small piece of Butterfish, wrapped up into Tarro leaves or Ti Leaves. Some people put a dab of miso inside as well. It’s also usually steamed for hours. Without access to the traditional things that go into the Lau Lau, using Kale leaves for that strong flavor brings this deconstructed, mock dish back into our memories of living in Hawaii. I recommend serving it over Rice with a side of Slaw, Sweet Mac Salad, and or Potato Salad. Or mix Mac Salad and Potato Salad together. I have included the links to those Recipes below. Most Hawaiians like their Mac Salad Sweet.
3 lb Frozen Pork Butt .. I used the fatty side of my 10 lb roast 1 Onion sliced 1/4” slices. 3 cloves of sliced Garlic. 2 tsp Rub, see my recipes or use Tony Chachere’s Creole Seasoning. 1 tsp Italian seasoning. 3 Campari Tomatoes sliced 1/4” thick. 1 bunch of Kale leaves. I have Curly so I’m using those. EVOO spritzer. 1 c chicken Broth. 1 Tbsp Costco’s Better than Bullion Chicken 1 tsp liquid smoke. 1 tsp Fish Sauce
From a 3 lb frozen block of Pork Butt plus fat. Spritz both sides of the roast so that the spices will stick both sides Pour the chicken Broth and Liquid smoke and Fish Sauce in the pot, add the trivet. Lay a layer Kale on the trivet, save the rest for the top, then a thin layer of onion, then the seasoned Roast, Fat Side up…sprinkle the liquid smoke on the roast, then layer the rest of the Onion and Garlic slices on top of the Roast, next, layer the tomatoes on top of the onions and finally, lay the rest of the Kale on top of the Roast.
Put the lid on and set the time for 45 min, with a full NPR. 30 min Even if the pin drops. You will have a lot of liquid. Remove the meat and cool for a minute and chop up. Trim any unwanted fat off…remembering that Lau Lau has Butterfish resembling the fat. Skim the fat off the top of the liquid in the pot and then return the meat to the pot. Serve over Rice. Side suggestions: for recipes, click on the links.
You can use Mashed Potatoes to top this if you like, but this Recipe is using Cauliflower in the place of Mashed Potatoes. Bake in Preheated Oven 375°.
FOR THE FILLING: 1 lb Burger, 1 c chopped Onion 1 c chopped Celery 1 clove minced Garlic, 1 1/2 c frozen mixed veggies, 1 c Green beans Chopped in small pieces 1-2 Tbsp Worcestershire (2 makes it a lil spicy) 1 c water 1 Tbsp Soy sauce. 1 Tbsp Tomato Paste 1/4 tsp Fish sauce Optional (adds flavor not fish) 1/2 tsp Salt and 1/2 tsp Pepper 1 tsp Johnnies Or equivelent seasoning salt 1/2 tsp italian season 1/4 c Flour.
DIRECTIONS FOR FILLING: See below for the Cauliflower Mash and get that cooking while you make this filling. While the Cauliflower is cooking, use a Medium sized Frying Pan with a heat proof handle. Turn your Stovetop burner on to Medium Hi heat and lightly brown the Hamburger, add Onion and Garlic, Celery, Green Beans. Sauté for a minute, and then the Other Veggies and Seasonings. Add the Flour to the Meat and Veggies mixture, stir it in. Add the Worcestershire Sauce to the Water and pour it in with all the rest. Let it thicken for a minute. Remove from the heat. At this point it is your choice…. Finish it in the frying pan and put in the oven, or transfer the filling to separate Serving Dishes like I did. Pipe the Cauliflower over the Filling and Bake in the Oven for about 15 min untill filling is bubbly and starts to brown. Serve with Bread, Ciabatta in our case.
INGREDIENTS FOR THE MASH 1/2 head Cauliflower. 1 clove garlic. 1 tsp Johnnies Seasoning salt or Lowery’s. 1/2 c Parmesean Cheese. 3 Tbsp of Butter. 1 Tbsp Costco’s Better than Bullion Chicken
DIRECTIONS FOR MASH: Link here. Cauliflower Mash IP made with Garlic, Parmasean Cheese, Salt and Pepper, Better than Bullion Chicken and Butter.
To Make the Cauliflower Mash…use the IP. Add 1 c Water in the bottom of the Pot and use a Lotus Steamer to put the Cauliflower in. Sprinkle the top with Seasoning salt add garlic clove. Set the Pot to 3 min Pressure cook Hi, with 10 min NPR. Cool and wring moisture out of it. See pic. I use a couple Paper Towels to lay inside of a Towel and then set the Cauliflower And Garlic in it, fold it up inside and then wring it out. Put the wrung out Garlic and Cauliflower into a Food Processor with Parmesean, Butter, Garlic. Process it until creamy. Set aside. When it’s time to top the filling, put the Cauliflower down into the corner of a gallon sized Baggie. Cut a 1/4” of the corner off, and pipe it over the Filling.
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.
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.
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.
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.Work fast.
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 .
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.
See how thick the leftover Beans are? They re liquify some when reheating, but are still thicker than canned, you will have to adjust it if using canned Beans. Middle left pic is of the Beef Broth. Lower right pic, is the Tomato Powder and Water mixed with the Dehydrated Peppers..To avoid the dreaded burn notice, the thick Beans go on top, not stirred in. You don’t want a burn notice.
