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Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.

Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese SoupĀ at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Venison Liver and Onions

28 Oct

Venison Liver and Onions

  • Butter and lard
  • Fresh venison liver, rinsed
  • 1 to 4 onions, cut in half and sliced
  • 5 stalks celery, cut into 3″ long pieces (optional)
  • 1 c. flour (used einkorn)
  • 1 to 2 tsp. sea salt
  • 1 to 2 tsp. paprika
  • 1 to 2 tsp. garlic powder
  • 1 to 2 tsp. beef base (used better than bouillon)
  • ~1/2 c. water

Slice the venison liver into thin strips (can remove skin before hand if you want less chewy pieces, but not necessary). Place in medium sized bowl and cover with buttermilk. Set in refrigerator for at least one hour.

Saute the onions and celery in 2 Tbs. butter until soft (about 10 min) in a large deep pan. Remove and set aside.

Place the liver strips in a colander and drain. Whisk together the flour, salt, paprika, and garlic powder. Coat the strips with the flour mix (can use gallon bag to shake, can dip, etc…). Heat 2 Tbs. butter and 1 Tbs. lard in the large pan over medium high heat. Cook the liver strips, stirring occasionally. When the flours sticks to the bottom of the pan a bunch, add water and beef base. Add the cooked onions and celery. Cook until liver is cooked through (15 min. should do it).

Brine for raccoon

19 Oct

Brine for ~12 lb. raccoon (fromĀ heraldstandard.com)

  • 2 c. sugar
  • 1 c. kosher salt
  • 1 handful of fresh thyme
  • 2 Tbs. black peppercorns
  • 3 bay leaves
  • 1 gallon of water

Bring all the ingredients to a boil. Remove from heat and stir in 1 quart of ice or more to cool the brine down quickly. Strain the brine into a large pot and soak quartered raccoon for 24 hrs.

Followup: Wrap in foil and put in crockpot on low for 6-8 hrs. After cooked, debone and mix with barbecue pizza sauce recipe, then freeze in batches.

Creamed ground meat

24 Jul

Creamed ground meat

  • olive oil, lard, butter
  • 1 small onion, diced
  • large handful mushrooms, thinly sliced
  • 1 lb. ground meat (often use turkey, beef, and venison)
  • 3 to 4 cloves garlic, smashed and minced
  • Simply Organic Mushroom Sauce mix (optional)
  • 1 c. hot water (optional)
  • 1 tsp. beef base (Better than Bouillon)
  • 2 Tbs. tomato paste
  • 1/2 tsp. to 1 tsp. garlic powder
  • 1 tsp. salt
  • large handful greens, sliced and diced (i.e. sweet potato leaves, spinach, chard)
  • 1/3 c. sour cream

Saute the onion for ~5 min. in olive oil and lard over medium-low heat. Add mushrooms, garlic, and 1 to 2 Tbs. butter and saute until mushrooms are soft. Remove from heat and set aside. Brown the ground meat in the same pan. In a bowl, combine water and sauce mix as per the directions. Add to the browned meat. Add beef base, tomato paste, garlic powder, salt, and mushroom/onion mix. Let simmer. When thick and ~5 min. before serving, add greens and sour cream and turn heat to low.

Chicken and barley soup

19 May

Chicken and barley soup

  • olive and avocado oil
  • 1 1/2 c. celery, thinly sliced
  • 1 1/2c. carrots, diced
  • 1/2 c. onion, diced
  • 1/2 lb. mushrooms, thinly sliced, then chopped
  • handful of fresh thyme, destemmed
  • 2 bay leaves
  • 1 Tbs. chicken better than bouillon
  • chicken broth + water = 2 1/4 qts.
  • 3/4 c. barley, uncooked and rinsed
  • leftover cooked chicken, diced to bite size
  • 1/2 cabbage, thinly sliced and chopped
  • sea salt to taste
  • sausage, cooked and diced (optional, in lieu of chicken)

Cook the celery, carrots, and onion over med-low heat in oil for ~5 to 10 min. Add the mushrooms, cook another 5 min. Add the thyme, bay leaves, broth, water, and barley. Bring to boil, then cover and simmer. Barley needs to simmer for 50 min. About 20 min. before serving, add the chicken and cabbage.