Uncategorized - Homemaker Geek

Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.

Black eyed peas and Greens.

This is basic but you can add hot peppers to it if you like.

You can also make it alll in the same pot using PIP if your not making a ton.
Yall think I’m in trouble with the black eye peas liquid up there so close to the top of the bowl? Nope.. Use a stainless steel bowl. I didn’t have one at the house I was making this at. As the Greens cook, it will cause their level to go down, so, as the greens drop, so will the bowl, but as it drops, the water level in the bowl with peas will also go down because the peas will be absorbing it as they cook, it will go down evenly, so it shouldn’t spill over inside. Not that it will hurt the Greens, but it could dry the peas out too early if it does so you want to pack the greens so that as they wilt they will do so evenly, you could also put a long legged trivet in to be sure that the peas don’t tip.. but the greens should wilt down and drop the bowl straight down into it all.

Recipe.
1 bunch collards chopped.
1 bunch Kale chopped.
4 cloves garlic chopped.
1/2 big Walla Walla Sweet Onion chopped about 1 cup.
3 strips bacon
3 tbsp butter.
2 tsp full salted better than bullion chicken.
A few shakes of johnnies season (1/3 tsp).
1 1/2 c water

Make sure that with the collards, the woody spine is removed.
Rinse and chop Greens and put them in pot
Add the rest and turn it to 20 min. 10 min NPR

BLACK EYED PEAS. PIP.

1 c Onion chopped.
2 cloves Garlic chopped.
2 heaping tsp full salted Better than Bullion Chicken ( Or 1 Tbsp of the Costco kind)
A few shakes Johnnies seasoning, Slap Ya Mama’s or Tony Chachere’s.
2 cups dried Black eyed Peas, culled and rinsed.
5-6 cups water

Note… if your using Costco’s better than Bullion Chicken, use a bit more and add a couple more shakes of johnnies.
Lid on. Vent to sealing. Set manual and the +20 min and let er rip. Do 10 min NPR, before opening.
Taste, and add more Better than Bullion Chicken if necessary.

RICE A RONI. Do this in a Separate pot (better get 2 pots?

1 1/2 cups jasmine rice.
1 c Vermicelli.
1/2 stick butter.
1 c sweet Onion chopped.
1 clove Garlic minced.
2 cups Chicken broth (or water with 2 tsp Better than Bullion Chicken)

Turn pot to sauté, melt butter and add the rice and vermicelli, stir continuously for a few minutes until rice starts to brown, add Onion and Garlic and continue to sauté for a minute and then add the bullion, stir.
Add liquid.
Stir well to get the brown off the bottom.
Turn pot off and then on to manual for 4 min…let it fully NPR, 20 min, fluff with a spatula or spoon.

Cream of Asparagus Soup IP

Cream of Asparagus Soup.
Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.

4 cups Chicken Broth (homemade is best, made with vegetables).
1 Onion finely chopped (1 c)
4 c Chopped Asparagus.
1/2 c Mexican Crema.
1/2 c Heavy Whipping cream
Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion.
1/8 tsp Italian Seasoning.
1 Tbsp Costco Better than Bullion Chicken.
1 Tbsp flour and 2 Tbsp milk, Make a slurry.

Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.

Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.

Stroganoff Moose, Caribou, Elk, Deer. Oven or IP

Oven 350°
I changed the original recipe up a bit.

2 1/2 lbs chopped up meat

2 tsp Johnnies Seasoning or something like Lowery’s

1 c Melted Butter

1/2- 1 c Sautéed Onion ( I like 1)

1 c (if using the IP) or 2 c Beef Broth (homemade is better made with vegetables added)

8 oz Crimini Mushrooms sliced

3/4 c tomato juice

1/2 c cooking Sherry

1/4 c flour and 1 Tbsp Corn starch for shaking meat in before sautéing..

1 c sour Cream
Season the meat with Johnnies or Lowery’s… if you like a bit of kick, you can use Slap ya Mamma or Tony Cachers Creole, or a combination of all. I mix them.

Add the flour and corn starch to a gallon sized baggie and add the meat and shake it up to coat well.

In a frying pan, fry up the meat in batches, in the butter until nice and brown, while it’s browning (you can Layer the onions on the bottom of the IP, then the Mushrooms, don’t stir) then add the fried Meat.
Deglaze the frying pan with the Sherry, and broth.

Pour over meat, and pour the tomato juice over the meat.

Don’t add the sour cream until done.

Set Manual for 15 min, and do NPR for 15 min. QR the rest out, and open lid.

Turn the pot off and on to sauté med or normal. Stir up your sour cream and add some of the meat mix and broth to the s c first to thin it out before adding it into the meat mixture. Heat until it starts to bubble, and turn off and back to Keep Warm or Slow Cook Normal for warmer temp.

*If making this in the Oven, use a Dutch oven to brown the meat and add everything to that (using 2 cups beef broth instead of the 1 c that you use in the IP)…put into the Oven and cook at 350° for 1 1/2 -2 hrs before adding the sour cream.Serve over Egg Noodles. Or rice…

Sausage Gravy

1 lb sausage (I use my homemade..recipe in files)Sausage sweet Italian …Kitchen aid Grinder attachment using DIY sausage seasoning below.
1/2 stick butter.
1/4 tsp Salt.
1/8 tsp Pepper or white pepper.
1 1/2 c half n half.
1 c milk (evap milk is ok too).
2 tsp Costco Better than Bullion Chicken.
1/4 c flour mixed in with browning sausage

Partially Brown sausage in Butter and add the flour , the brown it together. This will make a good Rouix for the Gravy
Add the Milk, Half and Half, Better than Bullion Chicken Salt and Pepper.

Stir well and allow to barely simmer for about 15 min to bring the flavors out and finish thickening.

Serve over Biscuits or waffles, and Scrambled Eggs as a side.
Biscuits

Greek Bread. Oven or Toaster Oven

Preheat oven to 350° .

I have been doing this Bread for well over 30 years. You can also use this Spread for Oven Roasted Cauliflower! To make that you will still Preheat the Oven to 350° and then you will need to invert a head of Cauliflower into a pot of Boiling Water for 10 min, drain well, place on a cookie sheet, and then Spread the mixture all over the Head, Bake in the Oven for about 15 min until Golden Brown and where a sharp Knife is inserted into the Flowerets comes out like it would with a Baked Potato. See the Pic at the end for the way it comes out when spread on a Cauliflower slab.

1 Loaf french Bread cut in 1/2 the long way.

1 c Mayo. Best Foods

1 c Parmesan

4-cloves or more Garlic, minced

2-3 tsp Oregano or more to taste. (Mine is home grown and really potent.)

Feel free to play with the amounts of Cheese, Mayo, Garlic or Oregano to make this your own. The Recipe is a place to start. I normally don’t measure, and I usually rub the oregano between my palms before adding it into the bowl to release the flavors.

Cut French loaf in half between top and bottom Push down a little on the halves to compress the Bread some. Mix topping taste it and add more Garlic or Oregano or both if needed, then Spread on to top and bottom halves of bread to about 1/8”- 1/4” Thick.

Bake till golden brown and bubbly remove from oven

Cut Into 2 1/2” wide pieces. Serve hot…careful not to burn the top of your mouth. This spread can be made and stored in the frig. It can Also can be used for individual servings.

My oregano is really strong, so I start with less , I ended up with 2 tsp though in just half a recipe.

The leftovers can even go on toast and lasts in the frig for a long time

This picture is of The Spread piped onto a Cauliflower Steak.

Clam and Seafood Medley Chowder IP

1 c chopped Carrot or 1
1 1/2 c chopped Celery or 2 ribs.
1 1/2 c chopped Onion.
2 c Chopped White Potatoes into 1/2” squares.
4 slices bacon.
1 lb Seafood Medley Mix …thawed ..reserve liquor (hold seafood til end).
2 6 oz can Clams with juice. (Hold the Clams with the Seafood Medely until the end).
1/2 tsp Salt.
1/4 tsp white Pepper.
1 Tbsp Ghee or Butter.
1 tsp Costco Better than Bullion Chicken.
1 Tbsp Corn Starch.
1 1/2 Tbsp flour.
1/2 c Mexican Crema.
1/2 c Cream

Optional: 1 small Leek, very thinly sliced

Note: You can also add evaporated Milk after.

For another version of Clam Chowder click link Clam Chowder IP

Thaw the Seafood Medley, save any liquor from them.

Turn pot to Sauté, more.. add the Ghee.

Sauté the Bacon, until it brown a tad, leave the grease in…toss in the Onion, Celery, Carrot, Garlic..and just the Clam juice. Hold the Clams out until the end.

Add the Salt and Pepper, stir then put the potatoes on top…Sprinkle the flour and cornstarch evenly on top of the potatoes. Try not to clump it, Don’t Stir!
Turn the Pot Off then back on.

Notice the flour and cornstarch sprinkled on top…it will thicken the chowder when it’s done…just stir it in.

Set Manual 3 min, Lid on, Vent to Sealing.
When it beeps, give it 2 min Npr then QR the rest.

Open and stir. Add all the Seafood and let the pot come to a boil and immediately add the cream, heat, but don’t boil….stir again, and taste it… Adjust the taste if desired.

Stroganoff IP

Can be doubled. This was made in my 8 q pot, so you know that the liquid is enough. You May need about 1/2 c more liquid for the 10 q.
* I have an alternative Recipe for Mushroom Cream Sauce if you would rather use canned cream of Mushroom Soup type….that can be used with this recipe for extra creaminess without full size Mushroom slices. you can chop them up really fine if you want. you would add about 1 1/2 cup of the mixture to the top of the meat and add 1 min to the cook time . Add Sour cream after cooking as usual. see link here. http://Mushroom Cream sauce.

INGREDIENTS:
1 lb Chuck Roast or Steak, cut into 1/2” x 1/4” x 3” strips, (you can use Hamburger too).
1 1/2 Tbsp Flour to coat the Meat.
EVOO 2 Tbsp.
1 whole chopped sweet Onion. 2 c. (This adds Liquid to the pot as it cooks down.)
1 large clove Garlic minced. (1 Tbsp ish)
8 Oz Crimini Mushrooms sliced.
1/2 c Red Wine.
1/4 c Chicken Broth or Water.
Salt and Pepper.
1 1/2 tsp Johnnies Seasoning Salt or equivalent.
1 Tbsp Costco’s Low sodium Better than Bullion Chicken if desired.
1/4 c Water to deglaze Fry Pan
3/4-1 cup sour Cream. (Add at the end)
6 oz wide egg Noodles, or Pappardelle Noodles. see below.

Make sure that you get some of the meat nice and brown.

DIRECTIONS:
In a plastic bag add the seasonings and Flour. Add the Meat and shake it with the seasonings and Flour…. then using a Frying pan, using 2 Tbsp Evoo, Brown the Meat on Med Hi until nice and brown, Emphasis on the Brown. This is where your flavor comes from. …That and the Wine. The Wine also tenderizes the Chuck. Taste the Meat to see if it needs more seasoning, add salt and pepper after its cooked, when you taste it then.
Meanwhile, in the IP, Layer the raw Onions, Garlic and Mushrooms on the bottom and then add the Wine and 1/4 c Water with Better than Bullion Chicken. Add the Meat, use the 1/4 c water to deglaze the Frying Pan and then reduce the liquid to 2 Tbsp liquid in the Pan. Add this to the pot, Don’t stir. Don’t worry about adding more liquid than that. The Onions will make the liquid to bring the Pot to pressure and make the Broth. (See the pic of the Meat in all the broth that it makes).
Put the Lid on, Set the time to 10 min, HI Pressure, then when it’s done and beeps, let it do a 10 min NPR. Stir and taste, and add Salt and Pepper if needed.
After the Meat is done, Add 6 oz Noodles to the Beef Broth created by cooking.
Close lid, and set the time to 4 min. When it’s done, do a QR, add Sour Cream. Stir well. But Before you do this…read the alternative and decide if you want to put the Noodles in with this PIP.

*Below is an alternative way to cook the Noodles at the same time. This process shortens the total cook time .

You can also do the Noodles PIP method in the Pot at the same time. Just use a stainless steel Cake Pan that will fit into the Pot. Add 6 oz Egg or Pappardelle Noodles and 1 1/4 c Water, (you can also add a tsp of Costco’s lower sodium better than bullion to it for flavor). Put the long legged Trivet down into the Beef and Veggies and set the stainless Cake Pan on the Trivet. See pictures below.
When the Pot Beeps and the Meat is done the Noodles won’t be all the way done so dump them into the Meat and Sauce, and turn the Pot Off and back to Sauté and Sauté for a couple of minutes until the Noodles are done. Then add the 1 c of sour Cream, and heat but don’t Boil.
Enjoy!

While meat is browning, Layer the onions, Garlic and then Mushrooms

Add the Meat on top and do not stir. Add wine

If you are PIPing Noodles, add long legged trivet, or lotus steamer

Notice the water does not cover the noodles…they will not be all the way done but they will finish off after the meat is done. This shortens the cooking process

Noodles won’t be quite all the way done on top. Dump them in the meat and stir.

The PIP cooked Noodles added after the meat is cooked will soak up more sauce

The Stroganoff May be not quite as saucy depending on the Noodles.

Enjoy.* note, you can add the Costco’s Low Sodium Better than Bullion for extra flavor.

Sausage. Sweet Italian …Kitchen aid Grinder attachment using DIY Sausage Seasoning below

I am adding 1 small batch on the left of the ingredients list and X 4 on the Right which will make about 2 c to store.
See my You tube Video on making this as well as making the Spice Blend that Ak use in this. The Blend Mix makes 2 cups for future Batches…use 1 Tbsp per Lb of Meat. https://youtu.be/SqyO0qWzQFM

SAUSAGE.

FOR THE SPICE BLEND:
1 Tbsp Paprika. x 4 = 1/4 c.
1 Tbsp Garlic. x 4 = 1/4 c.
1 Tbsp Onion pwdr. x 4 = 1/4 c. 2 Tbsp Salt. x 4 = 1/2 c.
1 tsp Pepper. x 4 = 1 Tbsp + 1 tsp.
1/2 tsp Fennel. x 4 = 2 1/2 tsp.
1/4 tsp Sage. x 4 = 1 1/2 tsp.
1/4 tsp Cumin. x 4 = 1 1/4 tsp.
1/4 tsp Coriander. x 4 = 1 1/4 tsp
1 tsp Cayenne. x 4 = 1 Tbsp + 1 tsp.
2 tsp Parsley. x 4 = 2-3 Tbsp
1/8 tsp Thyme. x 4 = 1/2 tsp.
1 tsp Chili powder. x 4 = 1 Tbsp + 1 tsp.
2 tsp Basil. x 4 = 1/8 c.
1/2 tsp Brown Sugar. x 4 = 2 1/2 tsp.
2 Tbsp Red Wine Vinegar add when mixing. x 4 = 1/2 c. When mixing.
2 tsp EVOO x 4 = 1 Tbsp when mixing
DIRECTIONS:
Mix together and store in a Jar.
Use 2 Tbsp for every 2 Lbs Ground Pork

INGREDIENTS FOR SAUSAGE:

Use a Pork Shoulder or Butt Roast

DIRECTIONS:
Cut Meat to 3” x 1” strips.
Using a large Cake Pan or Casserole dish to catch the Meat as it comes out of the Grinder.
Put the Meat through Grinder with the larger of the 2 Dye/hole plate.
Spread it out evenly in the Pan.
Don’t Forget to add the EVOO and the Red wine by sprinkling it over the Meat.
Gently mix in the seasonings. Over mixing will cause tough Sausage.
At this point you can run it through a second time with the Larger Dye, or switch to the smaller one. I have trouble with the Smaller because I need a new blade, so I’m fine with 2 runs with the Large one.
Knowing this you can now Switch Dye/Plate to the smaller one and run the Meat through the Grinder again. .
When the Sausage is done, Place into a Gallon Sized Baggie and flatten to 1/2” thick. Then I take a Cookie Sheet, turn it on its side and use the edge to make indentations in the baggie making 4 indentations across and 5 lengthwise, dividing it all into about 20 square Patty sections, not necessary to press all the way through…this will make the pieces easier to break off after they Freeze. Freeze flat, and break off desired amount of patties when needed, they thaw fast at room temp.

Goulash IP

Goulash (Mac, Noodles, Hamburger, Sausage, Onion, Garlic, Italian seasoning, Can of stewed Tomatoes or Spaghetti Sauce, Chicken broth) Fast and Ez.
You can also add Mushrooms and or red, yellow, green Peppers, Olives etc.

INGREDIENTS:
1 lb Burger.(or use half mild Italian Sausage and half Hamburger.).
1 chopped Onion ( 1 1/2 c).
Evoo for sautéing
2-4 cloves garlic minced.
1-2 tsp Italian season
Salt and pepper.
1 tsp Chili Powder.
1 medium jar spaghetti sauce like Rao’s or Bertolli with chunks of Tomatoes in it .
3 cups chicken broth
16 oz Macaroni.
1 Bay Leaf

OPTIONAL:
Green Peppers.
Mushrooms.
Scallions for Garnish.
Olives
Parmesean

DIRECTIONS:
Brown the Hamburger, and Sausage if your using it. drain fat off. Add the Macaroni.
Add the broth, throw in raw Onion Garlic and seasoning. Stir, and then pour Sauce/Tomatoes on top. Do not stir.
Put the lid on, and turn the vent to sealing. Set the time to 4 min. When it is done and beeps, start with Controlled release to be sure that it’s not going to Spit and then finish with QR.

Open the Pot and turn it off and then back on again to Sauté med. Stir it up. Let sauté till Mac is done and Broth has been absorbed in the Pasta. You can also turn this into mock/lazy lasagna by serving with Mozzarella Ceese and a glop of Cottage Cheese in the Bowl.
You can add Olives if you want, or even add fresh Spinach to it after its all cooked ( it takes about 30 seconds).

sauté Hamburger. This can also be done on stove top. See next picture.

Sometimes I sauté the meat on the stovetop.

Adding raw onions, garlic, meat, broth and noodles together under the liquid on the bottom insures that the noodles will get cooked (add mushrooms at this point if you want them in) adding the sauce on top keeps the burn notice from turning on. Add it on top and do not stir.

Pour Sauce or Tomatoes on top. This will prevent the Burn notice.

This is what it will look like when you first open it up.

Macaroni will continue to absorb liquid after it’s done. Just give it a stir.

Here is a pic of a different Batch. You can totally work with the basic recipe.

Tapioca Pudding the old fashioned fluffy kind. My Grammas

This is not super sweet. You can add more sugar to the recipe but we had it with a teaspoon of homemade strawberry jam. Dad got to have homemade Raspberry ? we loved it warm.

Note : The hot pudding pasteurizes the raw egg whites.
but if you are concerned, look up the Swiss meringue on all Recipes website.

3 egg whites

3 egg yolk

8 Tbsp granulated sugar

8 Tbsp minute tapioca

4 cups milk

1/4 tsp salt

2 tsp vanilla

Beat yolks until the color of a lemon rind, add 1/4 c milk, add the sugar and salt, stir and add the rest of the milk.

Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.

Beat egg whites quickly until they stand up stiff and are almost dry. Pour hot pudding slowly over egg whites as you fold them in. let stand for 20 minutes and then fold in gently again. (Starting the spoon from the bottom of the dish as sometimes the tapioca starts to seperate from the egg whites.)

Do not over mix at anytime. Let cool. Place in refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired.

Serve with a dollop of jam or whip cream. Or pour a little cream on it.