Instant Pot Vanilla Bean Yogurt

Another great recipe using my Instant Pot.  I made some Vanilla Bean Yogurt - my personal favorite.  I used a total of 4 ingredients - milk, yogurt, sweetened condensed milk, and one vanilla bean.  This recipe is so easy.  You start by heating the milk in your Instant Pot.  Once heated let it cool to 110 degrees F.  Once cooled, ladle some of the heated milk into the yogurt.  Whisk together and pour back into the Instant Pot.  At this time, whisk in the sweetened condensed milk.  Take a vanilla bean and split it down the middle.  Scrap out the beans and add to the milk mixture.  I also put in the pod for extra flavor.   Set the Instant Pot to the yogurt setting and cook for 8 hours.  Once the yogurt is done, place plastic wrap over the top and refrigerate over night.

The next day you will be in for a treat.  Rich, creamy, flavorful yogurt that beats anything you can buy  at the store.


Instant Pot Vanilla Bean Yogurt

Ingredients:

8 cups whole milk
2 tablespoons yogurt, labeled "contains live cultures"(not just made with)
3/4 cup sweetened condensed milk - less for a tart flavor
1 vanilla bean

Directions:
1. Pour the milk into the Instant Pot.  Lock the lid.  Be sure the pressure valve is on vent.
2. Press the yogurt until it reads boil.  When it is done, it will beep.  Remove the liner and let it cool at room temperature until it reaches 110 degrees F.
3. Ladle one cup of the cooled milk into a bowl.  Add the yogurt to the milk and whisk to mix.
4. Pour the yogurt mixture into the milk and whisk gently.  Add the condensed milk to the yogurt mixture.
5. Split the vanilla bean and scrape out the seeds.  Add the seeds to the yogurt mixture along with the pod.  Whisk gently.
6. Place the liner back in the pot.  Lock the lid.  Be sure the valve is on vent. Press the yogurt button until it reads 8:00.  The yogurt is now cooking.
7.  Remove the liner from the pot when done.  Cover with plastic wrap and put in fridge overnight.
8.  Remove the plastic wrap.  Remove the vanilla bean pod and store the yogurt in plastic containers.  The yogurt can be refrigerated for up to 2 weeks.

Makes 2 quarts

Green Chile Crustless Quiche

As a native New Mexican, I  love my Green Chile.  I eat it in eggs, stews, main courses,  jams, jellies, and even dessert.  It gives a wonderful flavor to foods.

Today, I am posting an easy and quick recipe for a Green Chile Crustless Quiche - a delicious cheesy dish with a southwestern flavor.    Eggs, milk, flour, spices, chopped green chiles, and cheeses are mixed together and poured into a quiche dish or an 8-inch deep-dish pie plate.    The quiche is baked in a 375 F degree oven for about 30 minutes or until golden brown.   I  let  it cool for about 10 minutes then cut and serve.

A great dish for a light dinner or brunch.

Green Chile Crustless Quiche

Ingredients:

5 large eggs
1 cup whole milk
1 cup cottage cheese
1 cup diced green chilies
4 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (8-ounce) package shredded Mexican cheese

Directions:

1. Preheat oven to 375 F degrees.
2. Lightly spray a quiche pan or an 8-inch deep-dish pie pan.
3. In a large bowl whisk eggs until well blended.  Add the milk, cottage cheese, green chile and mix well.
4. In a small bowl whisk together the flour, salt, garlic powder, baking powder, ground cumin, and cayenne pepper.
5. Stir the flour mixture into the egg mixture.  Mix until there are no lumps.  Add the Mexican cheese and mix until incorporated.
6. Pour the mixture into the prepared pan.
7. Bake until the top is golden and the quiche is set in the center about 30-35 minutes.
8. Cool for about 10 minutes before cutting into wedges.

Serves 6

Christmas Jam

It may sound a little early to make Christmas Jam but with fresh cherries from my tree I got jamming.      This  jam has some of my favorite  flavors of Christmas - cinnamon, cloves, citrus.  In addition to cherries, this jam has raspberries and pineapple.  Great flavor combinations that makes delicious jam.

This jam is very easy to make.  The time consuming part is pitting and chopping the cherries.    No need to worry if you have cooked the jam enough  - liquid fruit pectin is used.    

The jam tastes delicious.  What I like to do is give a jar of jam with some homemade scones in a Christmas Basket for my neighbors at Christmas time.  But feel free to enjoy this jam anytime. 

Christmas Jam

From Taste of Home

Ingredients

2.5 pound fresh cherries, pitted and chopped

2 cans (8 ounces each) unsweetened crushed pineapple, drained

1 package (12 ounces) frozen unsweetened raspberries, thawed

9 cups sugar

1/4 cup lemon juice

1/4 cup orange juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon butter

2 pouches (3 ounces each) liquid fruit pectin

Directions

1. In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.

2. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Makes 12 half-pint jars

Skillet Huevos Rancheros Bake

Huevos Rancheros  is on of my favorite dishes.  A delicious Southwestern dish that can be enjoyed for any meal.  I love the combination of  eggs smothered in green and red chile, sitting on top of a bed of tortillas, beans, and potatoes.   All of this goodness is then topped with cheese and placed in an oven.  After about 30 minutes you have a delicious meal  for you and your family.


Skillet Huevos Rancheros Bake

Ingredients:

3 (6-inch) flour tortillas, cut 2 of them in half
1 (15.5) can pinto beans, rinsed and drained
1 1/2 cups shredded Mexican cheese - divided
2 cups frozen hash browns, thawed
6 eggs
1 cup red enchilada sauce (you can do Christmas which would be half red enchilada sauce half green enchilada sauce)

Directions:

1. Preheat oven to 375 degrees F.
2. Spray lightly with cooking oil a 9-inch cast iron skillet.
3. Arrange the flour tortillas so they cover the bottom of the skillet.
4. Spoon pinto beans evenly over the tortillas.

5. Sprinkle half of the Mexican cheese over the beans and tortillas.

6. Spread the hash browns evenly over the cheese.

7. Make 6 wells in the hash browns using the back of a large spoon.

8. Crack one egg into each well.

9. Pour the enchilada sauce over everything.

10. Sprinkle the remaining cheese on top.

11. Bake for 20-25 minutes.  Check to make sure the yolks do not overcook.

12. Remove from oven and enjoy.

Serves 6

Instant Pot Minestrone Soup

A rich vegetable soup which is extremely flavorful and hearty.    Did I mention healthy?   It is - loaded with veggies.  This soup is delicious and it all comes together nicely in your Instant Pot.  Carrots, celery, cabbage, beans,  are cooked together in a broth consisting of your favorite marinara sauce with some  chicken broth and for an added kick pesto.  Add some garlic, onion powder, bay leaves, paprika, and of course salt and pepper and you have a wonderful meal for your family.




I served the soup with some grated Parmesan cheese.  Mmmmm good.

Instant Pot Minestrone Soup
From Pinch of Yum Adapted by From My Southwest Kitchen

Ingredients:
4–5 carrots, chopped
4–5 celery stalks, chopped
1 teaspoon onion powder
3 cloves garlic, minced
half of a head of green cabbage, thinly sliced
1/4 cup  pesto
1 24-ounce jar of  marinara sauce
1 14-ounce can cannellini or navy beans
3 cups chicken broth
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika
Parmesan cheese for grating over soup
Directions:
1. Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
2. Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves.
Serve with Parmesan cheese.

Serves 4-6

Penne with Pancetta and Asparagus

Whats for dinner?   How does  a creamy pasta dish with a nice savory flavor with some browned asparagus.  You couldn't find a tastier dish in your local restaurant.  And to think, you made it at home and saved a bundle.  Pasta is one of those dishes  restaurants make a killing on.

The creamy sauce in this recipe comes from macaroni cheese.  I admit, I was impressed by the delicious creamy texture of this cheese.  The savoriness comes from the pancetta and garlic.  Add some asparagus, grated Pecorino, lemon juice, and chopped basil to complete the dish.   Delicious.

I hope you enjoy this dish as much as the family did.

Penne  with Pancetta and Asparagus
From Cook's Country

Ingredients:
4 ounces pancetta, cut into 1/2-inch pieces
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1/8 teaspoon table salt, plus salt for cooking pasta
1 garlic clove, minced
1 pound penne
8 bounces (1 cup) mascarpone cheese
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
1 tablespoon lemon juice
1 teaspoon pepper
1/3 cup chopped fresh basil

Instructions:
1. Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes.  Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving fat in skillet.
2.  Heat fat over high heat until just smoking.  Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes.   Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer.  Off heat, stir in garlic.
3. Meanwhile, bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
4. Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus, and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute.  Let pasta rest off heat for 3 minutes.  Stir in basil.  Adjust consistency with remaining reserved cooking water as needed.  Season with salt and pepper to taste.  Serve, passing extra Pecorino separately.

Serves 4 to 6

Instant Pot Red Beans and Rice

Red Beans and Rice is a dish they make in the South on Mondays- which is usually Wash Day.  It is a dish that is simple, satisfying, and filling. A great dinner to make when you are busy.  I thought I would try this dish using my Instant Pot.
 I found this recipe on the kitchn website.  They gave some great tips to make this dish.  First, use Camellia dried red beans.  I have used other beans previously, and these beans are the best.  Next, use good Andouille sausage.  Again, it makes all the difference in the world.

This recipe comes together nicely.  Easy to make and follow.  A great recipe for an easy dinner.

Instant Pot Red Beans and Rice
From the kitchn
Serves 8-10
Ingredients:
3 tablespoons olive oil or vegetable oil
1 pound good smoked sausage, preferably andouille, sliced into 1/2-inch-thick rounds
2 medium yellow onions, chopped
1 teaspoon Creole seasoning
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper
7 cloves garlic, minced
1 medium celery stalk, diced
1 medium green bell pepper, diced
1 tablespoon dried basil
Pinch dried sage
3 bay leaves
1 pound Camellia dried red beans
1 bunch scallions, thinly sliced
Leaves of 1 bunch fresh Italian parsley, finely chopped
Crystal hot sauce
Cooked rice, for serving


Instructions:


Brown the sausage. Place the oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.

Sauté the onions. Add the onions, seasoning, salt, and black pepper. Sauté until tender, about 5 minutes.

Add the garlic, celery, and bell pepper. Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.

Add the beans and sausage. Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.

Seal and pressure-cook. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.

Release the pressure. Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.

Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce if needed.

Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.