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Instant Pot Applesauce

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  • 4 large Granny Smith apples , peeled, cored and roughly chopped (or Golden Delicious apples )
  • 4 large Honeycrisp apples , peeled, cored and roughly chopped
  • 1 cup water
  • 1 Tablespoon fresh lemon juice (from about 1/2 a lemon)
  • 1/2 teaspoon ground cinnamon
  1. Peel and core apples.
  2. Add water, lemon juice and cinnamon to instant pot and stir to combine. Add apples and toss to mix.
  3. Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.

Cauliflower Potato Lentil Curry

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  • 2 Tbsp oil
  • 1 tsp whole mustard seed
  • 1 tsp whole cumin seed
  • 1 tsp whole coriander seed
  • 3 whole cardamom pods
  • 1/2 cup sliced shallot
  • 1 ½ Tbsp minced ginger
  • 1 serrano pepper (seeds removed, diced)
  • 2 cloves garlic (minced)
  • 1 cup chopped cauliflower
  • 1 cup chopped red bell pepper
  • 1 ½ cups peeled and chopped golden potato or sweet potato
  • 1 tsp curry powder
  • 1/4 tsp sea salt
  • 1 15-ounce can diced tomatoes (or sub three large ripe tomatoes)
  • 1 ½ cups broth
  • 2 Tbsp soy sauce
  • 1/2 cup full-fat coconut milk 
  1. Cook lentils.
  2. In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
  3. Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
  4. Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
  5. If grating your tomatoes, do so and add to the pan now. If using diced canned tomatoes, I recommend giving them a quick blend in a food processor or small blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.
  6. Add cooked drained lentils, coconut aminos, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld. You can simmer this for up to 15 minutes, but it’s not necessary.
  7. Taste and adjust flavors as needed, adding more maple syrup for sweetness, curry powder to intensify the curry flavor, salt to taste, or coconut aminos for saltiness / depth of flavor. We added a bit more of each.
  8. To serve, divide between serving bowls and enjoy as is or with a side of naan, rice, steamed greens, or quinoa (optional). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
  9. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.

Bathroom Cleaner

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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.

Chicken Stock (instant pot)

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  • 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.

Instant Pot Rice

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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

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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

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  • 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)

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  • 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