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.
Next, my older Dacor Restoration.
She WORKS!
You can use all Steak for this Recipe and shorten the cooking Process by over 30 min or so if you are Short on time.
I do have another Recipe for this. It has Rice Made at the same time. The way I do them together without over cooking the meat is to cook it on the Rice setting which is Low Pressure for 12 min and QR. link here Teriyaki …Chicken, Pork or Beef and Rice same pot PIP. IP
Makes 2-3 healthy servings (with seconds or leftovers).
INGREDIENTS:
1 Lb Beef Steak. sliced thin. (Use 1 1/2 Lbs if your skipping the Short-ribs)
1 Lb Meaty Short-Ribs
4 Scallions.
2 Tsp minced Ginger.
2 Cloves minced Garlic.
2 Tbsp Peanut Oil.
2 Tbsp Sesame Oil.
2 Tbsp Sesame Seeds.
2 Tbsp Simply Asia Sweet Ginger Garlic
2 Tbsp Brown Sugar
1/4 c Shoyu.
2 Tbsp Corn Starch.
1/2 tsp Baking Soda.
1 1/2 c Chicken Broth
DIRECTIONS:
PIP
Using a Shallow Cake Pan that fits the Pot. Add all Ingredients except for the Ribs in the Pan . Work it all into the Steak and set aside to Marinate as the Ribs cook.
Sear the Short-Ribs in a Frying Pan until Browned on all sides.
Add the 1 1/2 Chicken Broth to the Pot and add the Seared Short-Ribs down into the Liquid.
Set the time on the IP to 30 min and allow 3-5 min NPR.
QR remaining Pressure from the Pot. Remove the Ribs from the Broth. You will use this Liquid again for the PIP before adding it to the Meat at the end.
Nestle the Ribs into the Pan with beside the Steak. Add a trivet into the Broth and Lower that Pan onto the Trivet.
Put the Lid back on and seal the Vent. Set the Time for 4 min and allow a couple min NPR before QR the rest of the Pressure out.
Take the Pan out, and add the Broth to the Meat and carefully fold it in for a nice Sauce.
Serve with Rice.
SEASONING SALT:………………………X3= just over 4 c
1 c Salt.…………………………………………….3 c.
4 Tbsp Sugar (or Brown sug)….…..3/4c.
2 Tbsp + 2 tsp Smoked Paprika……1/2 c
5 tsp Garlic Powder………………………1/4 c 1 Tbsp.
2 Tbsp + 2 tsp Onion Powder…..…..1/2 c.
2 tsp Pepper……………………………..…..2 Tbsp.
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 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!
Change it up and exchange vermicelli for broken up regular spaghetti OR even Rice for Chicken and Rice soup… Soups are fun to make because you can add more Ingredients or even more of the Ingredients listed.
This is a really Simple Recipe for just plain ol Chicken Noodle Soup.
If you use the Vermicelli Noodles they will end up really soft.. so if you prefer more firm Noodles, you may want to use Wide Egg Noodles, or broken Spaghetti Noodles.
INGREDIENTS:
4 large bone in Skin on Thighs, Skin removed and saved, Meat Chopped into about 1” chunks.
1 c Celery Rib chopped
1 c large Carrot chopped
1 c Sweet Onion ( Vidalia type ) Chopped.
1 c chopped Green Beans.
4 c Water. Chicken Broth is Better if ya have it.. a little more flavor.
1 tsp Johnnies Seasoning or something similar like Lowery’s
1 tsp McCormick’s Chicken season.
1/2- 3/4 tsp Poultry Seasoning.
1 clove Garlic minced.
FOR THE NOODLES. 1/2 c Vermicelli ( or use Rice or Reg Pasta broken up). 1/2 c water.
Optional: 2 Scallions, 1/2 c Parsley , Cilantro or 1 leek.
Better than Bullion for extra flavor if needed.
1/2 c chopped Potatoes, 1/2 c Frozen Peas, 1/2 c Frozen Corn, etc. Do it up your own way!
DIRECTIONS:
Either Brown the Chicken Skin nice and crisp in the IP, or…I just use a Frying Pan because then i don’t have to drain the fat until clean up time.
(Sometimes, I leave the Fat in the Pan and sop it up with a big Bolillos Roll sliced in half down the middle. Then brown it on the griddle. You wont need Butter).
While the Fat is Cooking, cut everything up and add it all to the Pot, no particular order..Then when the Skin is crisp and browned, lift it out of the fat and toss it into the IP.
Add A long legged trivet directly down into the Soup, then set the Stainless container with the Noodles and their liquid on to the trivet.Set the Lid on and set the Time for 4 min. Allow for 15 min NPR.
Remove Bones from the Soup and get the Meat off the Bones and put it back into the Pot. Now is the time as well to take the skin out if you want.
Mix the noodles in with the Soup. Taste it and add more seasoning if you want. Now is when you decide to add 1 tsp of Better than Bullion.
Serve up and garnish with Scallions orParsley. Cilantro works too.
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.
You may also be interested in my Shrimp and Broccoli Risotto…Link here
Shrimp and Broccoli Risotto IP
Dont be afraid to add more Mushrooms instead of the Broccoli if you like them alone.
1 c Calrose Rice or Arborio. Not rinsed.
1 c Sweet Vidallia type Onion chopped fine.
3 cloves Garlic Minced.
1/2-3/4 stick Butter (3/4 if you like it more Buttery)
2 tsp real Better than Bullion Chicken. (You can use Chicken Broth instead but add 1/4 tsp Salt and1/4 tsp Sugar to it).
1/4 tsp Pepper or old Bay
3 c Water.
4 Oz sliced Crimini Mushrooms Chopped. (Use 8oz if your skipping the Broccoli)
3 c Chopped Broccoli or Broccolini ( save out to add later)
Turn the Pot on to Sauté and melt the Butter.
Add the Onion and Garlic and let it sizzle for a couple min before adding the
Dry Rice (not rinsed).
Add the Mushrooms.
Stir to coat all of the Rice then add the Water to deglaze, and scrape the bottom to Get any brown off the bottom
Add the Better than Bullion.
Close the Lid and set the time for 4 min, then let it NPR for 15 min.
After 15 min then QR any pressure out of the Pot and open it up.
Turn the Pot off and then Back on to Sauté.
Lift the Rice to fluff but do it quickly so that the steam doesn’t all go away. Don’t over stir.
Add the Broccoli to the Risotto and stir in gently .
Put the Lid Back onto the Pot, let it set for 2 min on Sauté.
Turn the Pot back OFF and then back ON to KEEP WARM.
Delicious and Simple Egg Bites IP.
Makes 7 smaller size Bites for the 6 q. In the 8q.
For the larger size cups (about 1/2 c) you will need to make the Recipe 1 1/2 times that of the measurements below, and increase the time to 3-4 min with 5-10 min NPR depending on how you like your Eggs. For a Sauce if you like Hollandaise Sauces, but dont like the idea of all the extra claories and fat, you may want to consider this one for a really light eggless and less buttery Sauce. Lemon Sauce for white Fish….Creamy & light .. Simple. Another Recipe for Sous Vide Egg Cups is here..Sous Vide Egg Cups …IP or Steamed Egg Bites
INGREDIENTS:
4 Eggs
1/4 c Half n Half
1/3 c grated cheese
3 Sausage Links chopped
3-4 slices Bacon chopped
4 Tater Tots chopped (if you have them)
1 Tbsp Butter
1/8 tsp Salt
1/4 tsp Pepper.
OPTIONAL…Ham, Dash of Red Pepper Flakes, a Drop of Oyster Sauce and Sesame Oil, a Sprinkle of Simply Asia Garlic Ginger, Chives, cooked Peppers, Mushrooms, Onions…etc, even cooked chopped Spinach. See Collage below .
DIRECTIONS:
Heat a small Frying Pan to Med Heat Saute, the Sausage and Bacon.
Add the ToTs and Butter.
Spray your Molds with Baking Spray of choice.
Divide Meat mixture among the 7 Molds.
Meanwhile, as the Meats and Tots are cooking…
Whisk Eggs.
Add Half n Half, Cheese and S&P.
Set the time for 2 min and allow for 5 min NPR. Check for doneness. If not quite there yet, then close the lid and let them set for a minute or two. You can also open the vent, and turn the pot to Sauté for a few min if you like them even harder cooked.
* Note, For harder cooked Eggs, or the 8 q, cook for 3-4 min with 5 min NPR.
Below is a Batch in the 8q Duo Crisp. I skipped the Tater Tots and added 1 mini Pepper, 1/2 Scallion, 1/2 cup Spinach, 1/3 c Mushroom, sautéed in Butter.
Cook for 3 min and allow 5 -10 min NPR .
***************
TACO SEASONING:
………………………………………..x4:below
1/4 C cumin..……….….……….1 c
1 Tbsp Oregano…….….………1/4 c
1 Tbsp Onion Powder….…..1/4 c
1 Tbsp Garlic Powder.….….1/4 c
2 Tbsp Salt…………….…………1/2 c
1/4 c Chili Powder….……..…1 c
2 Tbsp Paprika…………………1/2 c
1 tsp Cayenne Pepper……….1 Tbsp+1 tsp.
Use a Medium sized Mixing Bowl to blend all Spices.
Funnel into a Spice jar.
TO USE.. Use a couple Tbsp to taste to Season your Meat or use as you would any Taco Seasoning.
FOR MY TACO SALAD RECIPE LINK …Click here. Taco Salad.
FOR MY MEXICAN SPAGHETTI SQUASH RECIPE ….Click here .. (coming soon).
