yogurt

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The culinary bug bit me….again

Published May 7, 2018 by lynn k scott

I admit it. Since being diagnosed with cancer, going through chemo and just functioning has consumed most of my energy. I haven’t canned a thing all year. I haven’t even been baking as much as I used to. This simply won’t do.

The culinary bug has been buzzing past my ear and I have been itching to get back into the kitchen. Saturday, I picked up three dozen eggs from a local farm. Ok, so I pay a bit more for them, but they are fresh, they taste great and I LOVE getting blue-shelled eggs.

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Yes, they taste the same as a brown-shelled egg, but shouldn’t you appreciate the beauty of something so simple?

Sunday is our busiest day of the week. We have church in the morning and my daughter has youth group in the evening. During that time, we have to eat, normally run errands; including grocery shopping.

As soon as we got home from shopping, I went to work. I had the best intentions of making a gluten-free loaf of bread, but time wasn’t on my side. Instead, I prepped veggies for the work week. I take them to snack on.

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I wanted to use the tomatoes that I purchased last week. What popped into my mind? Roasted totato soup! I roasted the Roma tomatoes and garlic in the oven. Since I needed to roast onions too, I used my air fryer. LOVE that machine!!!

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While that was roasting, I made peanut butter. Yup…super simple. Just use peanut powder, a bit of salt and almond milk. Now, I have something to dip that boring celery in. That’s a win in my book. I also put some beans in a bowl with water to soak.

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It was time for a nap…yup those are still needed as chemo all but destroys your body and being over 40, I bounce back about as much as a deflated ball.

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We stopped off at the Asian market to get a few supplies the regular stores don’t carry. Then off to the she-child’s youth group. I stayed because there was a parent forum with a lot of useful information.

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As soon as we got home, I started a batch of yogurt. While that was coming to temperature, I diced an onion and pulled out the ingredients to make crock pot baked beans. Yup, that’s for tonight’s dinner. Need to keep it simple, so we can start making lumpia for a church potluck on Wednesday. I also made the base for ube ice cream. It’s my most favorite ice cream ever. Heck, I love ube in all sorts of dishes. By making my own ube ice cream, I can guarantee it’s gluten-free. It’s so worth it. I will be putting that in the ice cream maker tonight.

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Cleaned up my kitchen, took the dogs out and headed up to bed. The culinary bug is still in my house. Not sure when it’s going away, but dang if I didn’t get a lot accomplished yesterday!

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Must have Pot!

Published February 17, 2017 by lynn k scott

…the Instant Pot that is!

I admit it…I’m a kitchen gadget-holic.  I don’t go to meetings, because I openly acknowledge my appliance, gadget, cookware addiction.  I embrace it!

This past December, at my husband’s company Christmas party, I was able to select the Instant Post Duo 7-in-1 Pressure Cooker.  I had been eyeing this for quite some time, however, being the cheap-o that I am, refused to shell out $100+ for another gadget.  Plus, my husband might’ve divorced me.  I buy kitchen gadgets/appliances like he buys car parts (5 cars/2 drive…just saying).                                                                                                                     20170111_183616.jpg

Needless to say…I am addicted!!!  Some people call it a “magic pot” and it can feel that way.  When I can cook an entire, whole chicken in 25 minutes…it’s a bit magical.  Granted, it’s a pressure cooker, not an oven, so there’s no crispy skin.  Some people will pop that chicken into the oven for 5-10 minutes to crisp the skin, but I don’t normally eat the skin anyway.   I also love using chicken quarters (pictured) and shredding them for tacos or enchiladas.

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While the chicken is resting, let’s use some of that leftover cooking liquid and make some rice pilaf!  There’s even a rice button.  It doesn’t get simpler than that.

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Chicken not your thing?

What about hard-boiled eggs?  Can you believe just 4 minutes in the Instant Pot (commonly referred to as the IP), 4 minutes of natural release and 4 minutes in an ice bath.  Done!  The shells peel off much easier too.

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Trying to eat healthier…how about some homemade Greek yogurt?  I go through a lot of yogurt.  For gluten-free yogurt, it costs just under $3.50 for a 32-ounce container.  For about $2.50, I can turn an entire gallon of milk into a 64-ounces yogurt.  Then I strain it from the whey and I have Greek yogurt.  The whey can be used in making bread, smoothies and all sorts of baking options.  Take some of the yogurt, blend in some berries (maybe a bit of honey) and make homemade yogurt pops…DELICIOUS!

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One of the best aspects of the Instant Pot is I can come home, make a meal that takes hours in just about 30-minutes.  I used to use the crock pot.  However, that would finish hours before I got home, turn itself to warm and sometimes the meat would be dry.  No more. Those days are over!

There’s a Facebook group IP Community.   There’s another Facebook group just for IP recipes!  My addiction has come “full circle” and I’ve added a second Instant Pot to my counter tops.  I couldn’t help myself.  The first one was free (from the party) and there was one at the flea market, brand new, for $50 (SQUEAL of excitement)!!!  Ok, so I took the money from my truck payment; don’t judge me.  I just had to have it.  My husband rolled his eyes.  He knew it was coming home with us.

I have the ability to have an IP just for making yogurt and one for savory dishes.

So, if you’re a foodie…this is a kitchen must-have.  If you’re going to a wedding or housewarming…bring an Instant Pot and you’ll be the favored guest for quite some time.

 

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