Lower Carb or Keto - Homemaker Geek

Cauliflower Cheddar Soup with Ham. IP

If you like loaded Baked Potato Soup you might like this! Great texture.
Probably Lower Carb than BP soup. But still has a cup of cooked Rice in the whole Pot. I used 1 1/2 c of Macadamia Nut Milk in this Recipe because its Low Carb and less Dairy. If you dont have it, you can use Almond milk. Or just add
1 1/2 c heated Milk in at the end.

INGREDIENTS:
*1/2 c cooked Bacon (hold out)
*1 1/2 c Ham chopped (hold out)
2 c Chicken Broth
1 1/2 c Macadamia Milk
1 c heavy Whipping Cream
1/2 lg head Cauliflower&stems (cut up)
1/2 Onion Chopped
1 clove Garlic minced
1 c cooked Rice
1/4 Tsp Johnnies Seasoning (or equivalent like Lowery’s) orSeasoning Salt. DIY
1/4 tsp Pepper
1 tsp Reduced Sodium Better than Bullion Chicken
*1/2 c Scallions chopped (hold out)
*6 oz grated Cojack Cheese (hold out)
2 Tbsp Butter

Adding the Rice on top and last, add everything to the Pot except for the Cheese, Scallions, Ham, Bacon

Set the time to 6 min, allow 3 min NPR
CR (controlled release, tap tap tap until you know it wont spit)
QR (quick release) the rest of the Pressure out.
Using an Immersion Blender or Potato Masher or beaters. Blend the Cauliflower, and Rice until mixed well.
Add the Cheese, Ham, let it heat up.
Either add the Scallions to the Soup or just use for garnish.
Serve up in a nice heavy Soup Bowl and top with Scallions and Bacon.
Enjoy!

I had a little bit of leftover Chicken and Mushroom Cream Sauce so I tossed it in after I blended it up this time.Mushroom Cream Sauce

Vegetable Beef Soup. IP

I love to serve this type of Soup with Cornbread or Biscuits. links here.
Corn Bread, with Fried Bottom and Sides. Baked in a Cast Iron Skillet.
….
Biscuits.

You can use Beef Broth instead of the Chicken Broth if you like for a richer Broth. Using Chicken Broth makes for a little bit Lighter Vegetable Soup.
This Recipe was inspired by a new friend Seamona. She got a new Pro Crisp Instant Pot and wanted to learn how to operate this Razoo new Pressure Cooker and wanted to make a few Healthy Soups to start out on, so she went shopping and bought some things. With those ingredients that she had picked up, and after Listening to what she was looking for, I was honored to talk her through a few steps. We Face timed the First Soup which was Zuppa Toscano.
Zuppa Toscano IP
I make tons of Soups, usually just grabbing things I have in my Frig…so having realized that I haven’t made up an actual Recipe for Vegetable Soup, start to finish fresh and canned ingredients, other than this one, which is good too.
Vegetable Beef Barley Soup IP. , so this Recipe is close to what her and I talked through for her Second Soup.
Because I use Radishes instead of Potatoes, this is a Lower Carb Soup than if it had Potatoes in it. Skip the Barley, Beans to make it even Lower Carb. Pick through the Optional ingredients
This one can also be be made with Chicken, Chuck Roast, Pork Shoulder, Beef Shank or Lamb, Sausage, Turkey or Turkey sausage (don’t brown too much) etc etc. So don’t be limited by what you “don’t” have on hand.
I will say though that I truly believe that it is best to start with Fresh Ingredients if you can. Frozen Veggies are also good if you don’t have fresh.

Makes about 6 good Servings

INGREDIENTS.
1 lb Burger.
1 lb Beef Shank meat cut off Bone. (Chuck Roast will work too)
1 onion (1 1/2 c) chopped
1 1/2 c Celery chopped
1 1/2 -2 c Carrot chopped
2 tsp Italian seasoning.
3 tsp Garlic. Minced ….Fresh (2 cloves). Or equal in powder.
1/2-1 Summer Squash (1 1/2-2 c) chopped
1 Bunch Radishes cut in 1/4 pieces
1 1/2 c fresh Green Beans cut into 1” pieces
4 c Chicken Broth (or 1 Tbsp Better than Bullion Chicken and 4 c water).
1/4- 1/3 c dry Barley (Optional)
1/3 c Green Pepper
1 can Stewed Tomatoes chopped in the can (Italian flavor) Hold out til last.
1 1/2 tsp Johnnies Seasoning or other Seasoning Salt (add more later if you think it needs it).
2 Tbsp Evoo.
1 Bay Leaf.

OPTIONAL:
1 cup canned or cooked Black Beans or other legumes like small Reds, Chick Peas (Garbonzos) Navy’s or Pintos. (Leftovers work great here)
1 c Potatoes or other Root Vegetables like Parsnips, Rutabaga, Turnips,
Brussel sprouts cut in half.
1/3 head Cabbage Chopped.
Rosemary.
Kale or chopped Collards (5-10 Oz).

Optional For Mexican flavor.
1 Pinch of Red Pepper.
1 Tbsp Chili Powder.
1 Tbsp Cumin
1-2 Cup Chopped Potatoes Or other root Veggies.

DIRECTIONS:
Cut Meat off the Shank Bone.
In a Frying Pan turned to med Hi heat.
Add the EVOO and then the Meat in the Pan.
Sauté the Meat on Medium High until it’s nice and Brown, this is where a lot of your flavor comes from.
While your Shank Meat Browns, add Chicken Broth to the Pot and then cut up all Veggies and add them to the Pot starting with the most Water filled first.. Onions, Celery etc. don’t stir.
Add a handful of Barley on top of the Veggies in the Pot at this time. (No more than 1/3 c.)
Hold out the Stewed Tomatoes til last, you will use some of the liquid to deglaze the Pan.
After the Shank Meat is nice and Brown, season it up with a little Salt and Pepper…. add it to the Pot on top of the Veggies.
Without rinsing the Frying Pan, add the Hamburger to the Hot Pan and BROWN the Meat well. Not just gray. Again Season the Meat with Salt and Pepper.
Add it to the Pot with the other Meat.
Add your Spices.
Now, use about 1/4 c of the Tomato Juice to Deglaze the Frying Pan and add it all to the top of the Meat. Add the
Put the Lid on the Pot, and Set the time for 4 min. When the time Beeps, do a CR (Controlled Release). Qr when you are sure that it won’t spit.
stir the Soup and taste it… adjust seasoning.. add a little more Italian Seasoning, Chicken Bullion, or Johnnies. You can even add 1/2 tsp Sugar if you think you want it.
Serve with Biscuits or Corn Bread. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread
Enjoy!

Pizza Tortilla.. (Spanish) IP and Air Fryer

This Pizza Tortilla (Spanish) can be made in the Duo Crisp plus Air Fryer or the IP and an Oven or Separate Air Fryer.
The reason that I made this Recipe up is because, We Love Pizza, but Carbs are not our friend. Sometimes you just need to do the Bread, but others…well, this satisfies that Pizza Craving so well for us that it has been added to the Rotation.
I made this in my 8 q IP Duo Crisp plus AF. It can be done in the Pro Crisp as well.
You will need a Steam Basket to fit into the IP,
a leak Proof Cheesecake Pan, Either a Spring Form Pan, or Push Pan will do, and about 12” of Parchment Paper .
It can be made in the smaller 6 q as well, but you will need a spring form Pan or push Pan and a steam basket that fit it.
If you have a Food Processor it makes this process faster, or you can just slice by hand.
See the other Recipe for Veggie Spanish Tortilla that I came up with here.
Spanish Tortilla, low Carb with Cauliflower, Brussels, Onion, Garlic, Radishes and Ham.
See my You tube Video on this here.
https://youtu.be/lWnw9mfLQmA

INGREDIENTS :
1 lb Sausage browned
1/2 small Onion
1 c 6 Crimini Mushrooms sliced .
1-2 c Brussels.
1/2 small Head Cauliflower.
12 good size Radishes.
1/4 tsp Italian Seasoning.
1 1/2 tsp Pizza Seasoning (for DIY see below).

FOR THE TOP:
1/2 c chopped Swiss/ Havarti/ Gouda Cheese or Mozz

FOR THE EGGS:
3/4 tsp Italian Seasoning
1 tsp Pizza Seasoning
1 Tbsp Evoo.
6 Large Eggs Beaten.
1/2 tsp salt.
1/2 tsp Pepper
1/2 c chopped Swiss/ Havarti/ Gouda Cheese or Mozz

FOR THE SAUCE:
1/2 c Tomato Paste.
1/2 c Catsup.
2 Tbsp Pizza Seasoning

Optional :
1/4 c fresh Parmesean
2 Mini sweet mixed color Peppers

FOR DIY PIZZA SEASONING:
Link Here Pizza Seasoning Blend

DIRECTIONS:
Line your Cheesecake Pan. (It’s kind of A backwards liner)
Remove the Bottom and use it for a Pattern. Set it on the Parchment and draw a circle 1/2-3/4” bigger round than the bottom of the Pan. Cover the bottom of the bottom with the Parchment round and lower it into the Cheesecake Pan, to secure it so it won’t leak..see pic below. I run my thumb around the paper to crease it to stay put around the sides.
Spray the inside of the Pan and set aside.

DIRECTIONS FOR THE VEGGIES:
Add the 4 mm slicing Blade the Food Processor and run the Veggies through it. If you don’t have a Processor then just slice them all thin.. a little more than about 1/8” Thick.
Add 1 1/2 c water to the 8 q Pot and lower the Basket down in to the Pot.
Add the Veggies to a Steamer Basket in the IP. Add about 1/4 tsp Italian Seasoning to the top of the Veggies. (You can do these on a lotus steamer if you don’t have a Basket, you will just need to spoon them out when done.)
Set the Time for 1 Min Hi Pressure and then QR when the timer goes off. Let them set in the Pot for 2 more minutes and then remove them from the Pot. Set aside to cool.
As the Veggies cook, start the Sausage in a Frying Pan.

DIRECTIONS FOR THE MEAT:
Using a heavy Frying Pan on Medium Hi heat, cook the Sausage until it’s starting to Brown, then pull off the Burner. (As it cooks, the Veggies will probably finish cooking, so allow them to Cool for a couple of min while you finish cooking the Sausage.).

DIRECTIONS FOR THE EGGS:
Crack and beat the Eggs in a Bowl, add the EVOO, S &P, Italian Seasoning, 1 tsp Pizza Seasoning and 1/2 c of the Cheese. Set aside.
Leave the Water in the IP but lower the Long handled trivet into the Pot then add the Cheesecake Pan, now use the Air Fryer lid to Preheat the Cheesecake Pan.
Set the Air Fryer temp to 400° and allow it to Preheat with the Pan in the Pot.
When the Sausage is done Cooking and the Veggies have cooled some, add the Veggies in with the Meat in the frying Pan.
Taste and add more Salt if needed . Remember the Eggs and Sausage have some too.
Add 1/4 c Pizza Sauce and the 1 1/2 tsp Pizza Seasoning to the Veggies and the Meat, Fold together. Leave some Sauce in spots, don’t blend it all in.
Add Eggs and Cheese, Stir in.
Pour the Mixture into the Cheesecake Pan, and set the
Air Fryer time for 15 min.
Spread 1/2 c of the Sauce on top of the Mixture and add the other 1/2 c Cheese on top and cook for 5 min more to brown the Cheese.
Remove from the Air Fryer. Careful it’s very Hot.
Take a stiff, yet playable Spatula and insert it between the Pan and the Food and go around the Edge to loosen it from the Sides.
Depending on what type of Cheesecake Pan you have, Remove the outside Pan leaving the Tortilla on the Bottom of the Pan. If you have a Push Pan you will have to invert a fat Glass or Jar to set the bottom of the Pan on so that you can Push the side of the Pan down.
To serve, spread a Tbsp of the Sauce on a Plate. Slice Tortilla into Wedges and set a Wedge on the Sauce.

Spanish Tortilla, low Carb with Cauliflower, Brussels, Onion, Garlic, Radishes and Ham

In Honor of my new Friend Monica, who first introduced us to the Potato version of this traditional Spanish Dish. (Not to be confused with a Mexican Tortilla.) I determined to make up a Low Carb Version.
Super Delicious, and almost better, cold, the next day. This version of a Spanish Tortilla, packed with Flavor doesn’t disappoint. To keep it Low Carb, I use cruciferous veggies, (Cabbage family).
Radishes or Cauliflower are often used as substitute for Potatoes so I did some Creating! Hope you will Enjoy this.
I also have a version of this that uses much less oil. I steam the Veggies so for folks that are not just Carb conscious, there is a low fat Version as well. I will be adding soon at the end.
I have added my You tube Video here: https://youtu.be/_n1fzQ0BkN4.
For my Pizza version, link here.
https://youtu.be/lWnw9mfLQmA

You will need a Colander, large Pan and an Omelette Pan and a mixing bowl for the Eggs, a rubber or silicone flexible Spatula and another spatula.

INGREDIENTS:
1/2 small head of Cauliflower sliced 1/8- 1/4” thick (1 1/2-2 c ish).
1 1/2 c Brussel Sprouts sliced thin. 1/8”
1/2 small Sweet Onion sliced thin.
1 c thinly sliced Radishes 1/8”.
1/2 c thinly sliced Carrots 1/16- 1/8”.
3/4 chopped Ham.
5 Large Eggs beaten
1 small clove Garlic minced
1/2 c EVOO.
1 tsp Salt.
1 tsp Pepper.

Optional.
1/4 tsp Italian Seasoning
1/4 tsp Red Pepper Flakes.
1/4 c Grated Fresh Swiss or Parmesan Cheese for the Top (you could add chunks to it but be careful for burning on the bottom).
Sour Cream and scallions for Garnish

DIRECTIONS and Captions.
Mix Eggs and set aside . Preheat Pan to Med Hi.
Add Oil and Garlic.
Add Veggies…Lift gently to Stir.
Continue this process until Veggies are soft but not mush. They will keep cooking. Turn the Burner off.
Put the Omelette Pan under the Colander and Pour Cooked Veggies into the Colander, let them drain. Set the Pan aside to cool for a couple min.
Set the Omelette Pan with Oil in it onto the Burner and Turn the Burner back on to Med Hi 7-8.
Add the Eggs to the cooled Pan and add the Hot Veggies and stir to coat with Egg.
When the Omelette Pan and Oil is hot, Pour the mixture into the Pan and immediately start working the Mixture. Start with making a hole in the middle and lift a little to let some Egg go to the Bottom, continue around the sides. Tap and gently pull the edges of the mixture toward the middle. Like your lightly packing it.
Turn the Burned DOWN to about 4 med low. Lift and work the Egg, try not to let it burn. Giggle the Pan to loosen the Egg. Gently keep loosening up it can take 5-10 min.
When the Egg has set up enough to hold together, invert a Plate on top of the Mixture, and all in one rotating motion, quickly flip the Tortilla to the Plate.
Add a bit more Oil, and Slide the Tortilla off the Plate back into the Omelette Pan.
Repeat the process of working the edges and Bottom as above describes.
Lastly, invert a clean Plate again and again, one quick rotating continuous motion, flip it again.
Clean up the Edges of the plate and let set for a Few minutes before serving.
To Serve, slice wedges with a Sharp Knife. Serve like Pie. When fresh it may fall apart a bit as people eat it with their Fork.
Next day is so good cold .. it compacts together and slices well.
Enjoy!

Mix Eggs and set aside . Preheat Pan to Med Hi

Heat the Omelette Pan to Med HI as you mix Veggies with eggs…

Cabbage Soup with Chicken. IP

You can now watch My Bone Broth Recipe Video to use in this and other Recipes and as well as my Soup Video.
For the BROTH Video click here. https://youtu.be/bfrfWt7MfvI.
For the SOUP Video click here.. https://youtu.be/VmKSPsr6Y0I

If you want to, to shorten the process, instead of using Bone in Skin on Thighs, you can use Boneless Skinless Thighs…however…you will need a Rich Broth for this, or Add more Reduced Better than Bullion Chicken at the End. (Try 1 Tbsp, taste and see if you need more to taste.)

5 c Cabbage rough chopped. (6 c if you like more.)
2 c sweet Vidallia type Onion chopped.
1 1/2 c Celery chopped
1 1/2 c Carrots chopped
1 c Green Beans chopped
3 mini multi color Peppers from Costco chopped
1 can Stewed Tomatoes Chopped. (use 2 if you like more Tomato)
4 c Homemade Chicken Bone Broth. if you have canned, you can use it but will have to add Better than Bullion Chicken at the end.
1/2 tsp Italian seasoning.
1 tsp Mrs Dash Onion and Herb
5 smaller Cloves Garlic chopped
4 Chicken Bone in Skin on… or 6 Boneless Thighs, seasoned with 1/2 tsp Italian Seasoning and 1/2 tsp Mrs Dash.
2 tsp Salt.
1/2 tsp Pepper
Hold out til end 1 Tbsp Reduced Sodium Better than Bullion Chicken

Use a cast iron Griddle or Pan heated to 6 or med Hi.
Season then Sear the Chicken Thighs on both sides for extra flavor.
*For those whom have the Duo Crisp, Pro Crisp Or other Air Fryer lids you could just add the raw Chicken to the Top of the Broth and Veggies and air Fry it for 15 min and then switch lids.
Set the Pressure Cook Time for 4 minutes, and then allow for 30 min NPR.
Open the Pot and remove the Chicken.
Taste the Soup and add more Seasonings and or Salt or Better Than Bullion.
You can even add Onion or Garlic power. As you prefer.
Remove the Skin from the Thighs, and break up the Meat as you take it from the Bones. Save the Chicken aside until your ready to serve up.
Add Chicken Back to the Soup and Serve. Enjoy!

This is the rich Bone Broth. Us this if you can. my You Tube Video on How to Make.
https://youtu.be/bfrfWt7MfvI

If you Sear the Thighs, Chop the Veggies while the Thighs are cooking.

Tip… remove Fat into the can and add a paper Towel to the can and put in the Trash.

Chop the Stewed Tomatoes before adding… I forgot here.

If you have the AF lid, you can add the Chicken on top and Air fry it first , before Switching to the Pressure cooking Lid.

Tip… use the Can to dispose of the Fat. Or refrigerate it and use for Biscuits instead of Lard, butter or Crisco. Butter is expensive, and Crisco is artificial, so get your money’s worth for all of the Chicken.

This is before adding the Chicken Back in. if you want to It can be served as is, and you can save the Chicken for sandwiches.

Pork Half LOIN Roast IP (3.94Lb)

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.

Air Fried Brussel Sprouts Vietnamese Style. Breville

This recipe is similar to other Vietnamese Brussel Sprout recipes out there but this one is for the Air Fryer and Frying pan combo.

2 c Brussel Sprouts cleaned, trimmed, & cut in half lengthwise.
For the Sauce:

2 ish Tbsp Basalmic vinegar.
2-3 Tbsp Lime Juice
2 ish Tbsp Sushi Rice vinegar.
2 ish Tbsp Fish Sauce.
2ish Tbsp Shoyu
1/4 c Water.
1/2 Tbsp Sugar with
1/2 Tbsp Monk fruit/Erythritol blend.
2 cloves Garlic minced.
3 whole red Thai Chili or Fresno type Peppers chopped fine (Or use 1 jalapeño or Serrano Pepper)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil

3 Tbsp Peanut oil
1/2 c Chopped Cilantro.

Preheat the Oven on Air Fryer setting to 450°

Use a 3 cup Bowl and add all of the Sauce ingredients, stir. Set aside for flavors to Macerate.
Use a medium bowl. Toss the Sprouts in, add the Peanut oil. Carefully Mix well. Use a Cast Iron pan that fits into the Breville that you can brown the flat part of the Sprouts in, and then transfer right into to the Oven for Air Frying. If your not using the Breville. Preheat your air fryer.
Add the Sprouts to the pan, flat side down.
Turn the pan on med hi, and sear them for about 10 min.
When some of the Sprouts turn Brown on the flat side, put the whole pan into the Oven and Air Fry for about 10-15 min. Watch them.
If you are transferring the Sprouts to another Air fryer, follow the directions on cooking Air fried Sprouts.
Pour the Cooked Brussel Sprouts into a bowl and garnish with some of the Cilantro on top before serving. Pour the Sauce over the Sprouts just before Serving.

These were pan seared on the griddle. Then slightly Covered for About 15 min. Drizzled with the same sauce as above.

Butter Chicken IP

** 2 1/2 stars for heat.. Spicy.

This Delicious Spicy Indian Dish is Basically Chicken Curry. Serve with a small bowl of plain yogurt for people that want a quick relief form this moderately spicy bowl of deliciousness. Leave the Cayanne out entirely if you dont like Spice.
You may also like My Red Pork Curry, and Tom KaGai, or Maybo Tofu links here.
Curry Red Pork IP, Tom Ka Gai IP, Tofu (Mabo Tofu)
It can be made of course with boneless skinless thighs and they can be chopped up if you like, but I choose to leave it intact for the extra flavor. I skim the fat after it’s all cooked. You can also blend up the sauce to smooth it out if you like it better that way.

Serve with Rice or Cauliflower. To make rice at the same time instead of the shown Cauliflower, use the same stainless bowl and trivet and 1:1 water to rice (basmati here) ratio make sure to rinse well and drain really well before adding your liquid.
I have an Friend, born in India who first introduced us to Curry.. and I have made it ever since. We loved to work in the Kitchen together!
This Recipe is for the IP, but can be made stove top as well.
If you have Seeds (Mustard, Cumin, Cardamom, Coriander etc) then by all means use a small pinch of them along with your powdered Spices. It’s nice to bite in to a pop of flavor. I was totally out of Corriander, so I used my Seeds in the Powders place.

INGREDIENTS:
6 med – larger Bone in Skin on Chicken Thighs.
1 onion chopped to fine pieces ( save any juice that they lose).
6 cloves Garlic minced.
4 Roma Tomatoes chopped (catch the juice from cutting them up too…important).
2 Tbsp Tomato Paste.
1/3 c chopped Cilantro.
1 1/2 Tbsp Ginger minced
1 Tbsp Cumin.
1 1/2 tsp Coriander.
1 1/2-1 3/4 tsp turmeric.
1- 1 1/2 tsp Cayenne.
1 1/2 tsp Curry powder.
2 tsp Garam Masada
1 1/2 tsp Cardamom
1 tsp Salt.
1 Tsp Pepper.
4 Tbsp Butter split in 1/2 2 for the frying and 2 for the pot.
1 Tbsp Evoo.
1/2 c Heavy whipping cream or plain Greek yogurt (STIRRED. For ease of mixing in) or use 1/4 c of each.
1 tsp low Sodium Better than Bullion Chicken
1/3 c Water (remember your Tomatoes, Onion and browned Chicken have juice, so about 1 – 1 1/4 cups of liquid are accounted for).
Optional: Thai Chili Peppers can be added in place of some of the Cayanne for more heat.

DIRECTIONS:
In a separate Frying Pan, set to Medium Hi heat.
Melt 2 Tbsp Butter and add 1 Tbsp Evoo to the Pan.
Lightly Salt and Pepper the Chicken on both sides.
Start to Sauté the Chicken Skin side down first until Brown. Flip to slightly Brown the other side. When it’s done you will pour juices and all into the Pot.
Meanwhile chop the Cilantro, then I use my Cuisinart food processor to mince the Garlic first and then chop the Onion.
Add the Tomatoes, to the Food Processor, chopped into 1” pieces so that they will chop up well.
When the Tomatoes are chopped, add them, the Cilantro and Spices to the Pot. Then when the Chicken is done, arrange it around inside the pot On top of the Veggies, do not stir.
Add the Tomato Paste to the tops of the Chicken and don’t stir. Last, pour all of the juices including the fats from frying the Chicken into a bowl to measure it. It will count as liquid when the pot is coming to pressure, as well give flavor …and then most will be scooped off at the end.
Add enough water (the 1/3 c as mentioned) to make up the difference from the Juice of Onion and Tomatoes.. it all adds up, and they will give up more yet…. I only have to add 1/3 c water. Using all the liquid that you gather from sautéing, Chopping and Processing prevents the Curry from being too Soupy. Use the 1/3 Water to deglaze the Pan. Pour the water that you just deglazed the frying Pan with into the pot.
Lock the Lid onto the Pot and make sure vent is to Sealing.
Set the time for 4 min. Allow for 25-30 min NPR. The pin will drop around 12-15 min… don’t open! Let it go for the full 25 min. It’s still finishing up cooking the Chicken. After the 25 min, and pin is down, take the Lid off of the Pot and remove Thighs to a Plate and place somewhere to keep warm. Scoop the fat off the top of the sauce into a bowl, then use and immersion blender to blend Sauce.
Turn the pot to Sauté HI to heat the Blended Sauce to a boil.
Add the remaining 2 Tbsp Butter and Cream.
Taste the Sauce and add more Spices now if you want.
Add the Chicken back to the Pot, and let it bubble for a minute.
Turn the Pot OFF and back to Keep warm HI.
Add the Yogurt on top and stir in as you serve up.
Enjoy over rice or Cauliflower or some of each to keep it low carb.
For Low Carb Die Hards, serve with Cauliflower.

Make sure to add all the fat and juice to the pot, you will skim it off later after it has done it’s job flavoring the Sauce.

Add the long legged trivet to set the rice or Cauliflower bowl on.

If you prefer Rice instead of Cauliflower, use a ratio of
1 c well rinsed and well drained Rice with 1 c MINUS 1 Tbsp Water to prevent mushy rice. The moisture in the Pot will add extra Moisture to the Rice as it cooks for extended amount of time as the NPR happens. Set the Bowl right on top of the Chicken.

To make rice at the same time in stead of Cauliflower. Use 1:1 ratio minus 1 Tbsp water.
Rinse rice well, in this case Basmati. Drain really well, before adding the water or broth.

Immersion blender makes quick work to blend up!

Return chicken to the Sauce to keep hot. You could remove the Skin and meat from the bones and just return the meat to the Pot. Just a thought.

Add a dollop of yogurt and stir in gently as you serve.

Choose Cauliflower for Lower Carb , or Rice if you like rice or do both!

The Chicken unwinds off the bone easily almost like Spaghetti ?

Garlic Basil Basalmic Chicken with Mushrooms, Tomatoes and Spinach

We like this with an added side of Oven Roasted Asparagus seasoned with Slap Ya Mama and EVOO.

Serves 2 with Leftovers

3-4 Bone in Skin on Chicken Thighs
1 tsp Johnnies. (Slap ya Mamma for spicier version)
2 Tbsp Butter. (Use 1 Tbsp for the Chicken and Tbsp for the Mushrooms)
3 Tbsp Evoo. (Use half for Chicken and half for Mushrooms)
3 Tbsp Basalmic Vinegar.
3-4 Tbsp White wine.
3 large Cloves Garlic, sliced thin.
6 leaves Basil chopped (save 1/2 for the end)
1 Scallion chopped (save 1/2 out to Garnish)
2 Oz sliced Mushrooms, (1 c).
1 c Cherry Tomatoes halved.
4 c Fresh Spinach.
2 Pinches Salt.
Pinch Pepper.
Parmesean Cheese.
3-4 slices Muenster Cheese

Season the Chicken Thighs with the Johnnies seasoning Salt.
Using a medium sized cast Iron Frying pan, preheated to Medium Hi heat, pour in 1/2 of the EVOO and Half of the Butter. Sear the Chicken until nice and Golden Brown on Both sides, (about 3-5 min per side). You may turn to med after is starts to cook well depending on your stove it will llet go” when ready to flip.
Remove the Chicken onto a plate and set aside.
(You may not need the rest of the EVOO and Butter but keep it around …mushrooms are funny that way). Add the other 1 Tbsp of Butter and the other 1/2 of the EVOO to the Skillet and then add the Mushrooms, and cook until they start to Brown, you may need to turn toggle the heat to cook it like you want .
When the Mushrooms are starting to brown, add the Garlic, stir the just enough for the Garlic to start to break down, about 30 seconds (careful not to burn it ).
Add 1/2 the Scallion and 1/2 of the Basil, then the wine and Vinegar to deglaze the pan. Return the Chicken to the Skillet, Skin side up, right on top of the Mushrooms, then scatter the halved Tomatoes around the Thighs.
Add the Spinach on top of the Chicken and Tomatoes. Sprinkle with Salt and Pepper. Cover the Skillet and turn the burner heat down to Simmer and cook for 20 min. Before serving, carefully remove the Spinach off of the Chicken. Add a slice of Cheese Per Thigh, set the Lid back on to let the cheese melt.
Add the other half of the Scallion and Basil
To Serve:
Add a bed of Spinach and Tomatoes onto the plate first and then add a piece of Chicken on top of but slightly offset of the Spinach.
Sprinkle with Grate or slivered Parmesan on top.

Enjoy!

Noodle Pudding [FAUX] Low Carb..IP..made with Tofu, no Noodles..GF

Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it.
You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you.
Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch.
I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same.
You could even mix this in your super Blender.
By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.

INGREDIENTS:
1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin
4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp
4 Tbsp Butter (no substitute.) Room Temp
3/4 c Cottage Cheese 4%
1 c Sour Cream.
1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.)
1/4 tsp Salt.
3 large eggs.
1 tsp Real Vanilla

DIRECTIONS:
Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling.
Use an Electric Beater or Stand Mixer if you have one.
To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time.
The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom.
Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly
distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter.
pour about 1 1/2 c water in the instant Pot (I have an 8q)
Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot.
Put the lid on and set the time for For 25 min on hi pressure.
when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so
take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn.
I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!