2 tsp. baking soda
1 cup vinegar
1/3 cup lemon juice
1/4 cup dish soap
1.5 cups water
Add baking soda to spray bottle, then vinegar. Squeeze foam out and add rest of ingredients. Put lid back on and shake well.
Author Archives: vanessa
Cajun Seasoning
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
Chicken Stock (instant pot)
- 1 rotisserie chicken carcass
- 1 yellow onion
- 1-2 carrots
- 1-2 stalks celery
- 2 cloves garlic
- 2 bay leaves
- Freshly cracked pepper or whole peppercorns
- 1 tsp apple cider vinegar
- 8 cups water
- 1/2 tsp salt, or to taste
Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot. Press the cancel button to turn off the heat.Cut the ends off the onion, then cut it in half or into quarters. Remove any of the papery skin if it has dirt on it, otherwise leave the skin on. Scrub the carrots and celery. Cut them in half so they fit easily within the pot. Peel the garlic cloves and add them to the pot with the bay leaves, some freshly cracked pepper (or 10-15 whole peppercorns, if available), and a splash of apple cider vinegar.Pour 8 cups of cool water over the contents of the pot (do not fill more than 2/3 to the top). Lock the lid into place, close the steam release valve, and press the “manual” button. The display will show 30, indicating the default time set for that mode. We want it to cook for 30 minutes, so no need to adjust the time. After 10 seconds the display will turn to “ON” indicating that it is heating and pressure is building (this takes about 10-15 minutes).Once the pot has reached high pressure, the display will begin to count down 30 minutes. When 30 minutes is up, it will beep and switch to “keep warm” mode. Press the cancel button and allow the pressure in the pot to reduce naturally (this takes about 15 minutes). You’ll know the pressure is at a safe level and it’s okay to open the pot when the silver float valve on the lid has fallen down and is no longer elevated. Open the steam release valve, then carefully open the lid.Place a fine wire mesh strainer over a large bowl, then ladle the stock into the bowl through the strainer to catch any pieces. When the level gets too low to ladle, remove the large pieces and carefully pour the remaining liquid through the strainer. Taste the stock and add salt if desired.
Panch Phoran
1 tbsp. nigella seeds
1 tbsp. black mustard seeds
1 tbsp. fenugreek seeds
1 tbsp. fennel seeds
1 tbsp. cumin seeds
Instant Pot Rice
WHITE:
- 1:1 rice to water ratio
- 3 minutes high pressure
- Natural Pressure Release (11-18 minutes)
BROWN:
- 1:1 rice to water ratio
- 22 minutes high pressure
- Natural Pressure Release (11-18 minutes)
WILD RICE:
- 1:1 rice to water ratio
- 28-30-32 minutes high pressure (unburst-some burst some unburst-burst)
- Natural Pressure Release (11-18 minutes)
RED OR BLACK RICE:
- 1:1 rice to water ratio
- 30 minutes high pressure
- Natural Pressure Release (11-18 minutes)
SUSHI RICE:
- 1:1 rice to water ratio
- 5 minutes high pressure
- Natural Pressure Release (11-18 minutes)
WILD RICE BLEND:
- 1:1 rice to water ratio
- 28 minutes high pressure
- Natural Pressure Release (11-18 minutes)
Drying Spinach
Put the spinach in an oven set to 170 degrees Fahrenheit. Leave the spinach in the oven for about six hours and turn the temperature down to 130 degrees Fahrenheit for the last hour. The spinach is dry when brittle. Remove spinach from the oven and let it cool.
Fettuccine Alfredo
- 1.5 cups heavy cream
- 1/4 cup fresh lemon juice
- 6 tbsp. unsalted butter
- 1-2 tsp. grated lemon zest
- Pinch of freshly grated nutmeg
- Salt
- 9 oz. fresh fettuccine
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp. pepper
In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, the Parmesan, and 1/4 tsp. each salt and pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper to taste.
Butter Chicken (Jinder Bhatti)
- 4 chicken breasts, cubed
- 250mL whipping cream
- 1/2 can tomato soup
- 250mL sour cream
- 1 1/4 tbsp. tomato paste
- 1/4 tsp. tandoori paste
- 1/2 tsp. cayenne
- 2 tsp. salt
- 2 tsp. masala
- 1 tsp. turmeric
- 2 tsp. oil
- thorka: 6-7 cloves of garlic, 1.5″ ginger, 3 onions diced (mix in food processor)
- Put oil in dutch oven and saute onions until caramelized, then add ginger and garlic
- Add tomato paste and spices; mix until it forms a paste
- Add sour cream and tomato soup (mix together first)
- Add tandoori paste and whipping cream
- Bring to a boil and then let simmer for 30 minutes
- Add cubed chicken and let simmer for another 30 minutes or so
- At the end add a touch more masala for flavour
African Peanut Stew
- 1 Tbsp olive oil
- 4 cloves garlic
- 1 Tbsp grated fresh ginger
- 1 sweet potato (about 1 lb.)
- 1 medium onion
- 1 tsp cumin
- 1/4 tsp crushed red pepper
- 1 6oz. can tomato paste
- 1/2 cup natural style peanut butter
- 6 cups vegetable broth
- 1/2 bunch collard greens (4-6 cups chopped)
- Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
- While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.
- Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
- While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well
- Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
Skin Cleanser
Ingredients
- 3 Tbsp Organic Extra Virgin Coconut oil
- 1 Tsp Raw Honey
- 1 Tsp Baking Soda
Instructions
Put coconut oil in a small bowl and stir until creamy, but not liquid. Stir in honey first and then add the baking soda. Once it’s all blended, spoon into a clean container with a lid and store at room temperature. Don’t worry if it hardens, your body heat will melt it when you apply it to your skin. To use, scoop out a pea-sized amount and apply in a circular motion to skin. You can leave it on the skin for a few minutes to draw out toxins. Finally, remove the cleanser with a soft cloth and warm water. Pat dry with a clean towel.