Bring water to boil in a saucepan.
Add soap flakes and stir to dissolve.
Add castile soap, washing soda, glycerin and essential oil.
Stir well, making sure everything is dissolved.
Set in a bottle for about 24 hours.
Blend in pressure cooker and pressure cook on high for 10 minutes. 10 Minutes natural release and then whisk.
In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
Dry chicken thoroughly and season skin and cavity with spice mixture. Stuff lemon into cavity.
Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Flip and cook for an additional 4 minutes.
Place trivet in pot and add chicken stock. Place chicken on top of the trivet. Set time for 28 minutes. Natural pressure release.
Add tomatoes, onion, carrot and garlic in the instant pot. Sprinkly oregano, basil and salt over the veggies, but don’t stir. Set on manual pressure cook for 20 minutes. Allow pressure to release naturally for 10 minutes. Use an immersion blender to blend cooked vegetables into a smooth sauce. Add in the tomato paste and blend again.
Toast coriander seeds, cinnamon stick and cloves in instant pot and saute for 2 minutes (or until you can smell them). Set spices aside.
Pour in vegetable oil, and then place halved onions (flat side down) and ginger pieces in. Allow them to char for 5 minutes without moving them. At four minute mark, add crushed garlic clove.
Pour in 1/2 cup cold water and deglaze bottom of pot. Add the spices, brown sugar, cilantro, fish sauce and salt. Pour in 3.5 cups of water. Add the chicken. Pour in 4 cups of water. Make sure the chicken is 90% submerged. Close lid and pressure cook for 10 minutes and then 20 minutes natural release.
Transfer whole chicken into large bowl filled with cold water – this will firm up the meat and cool chicken so you can touch it. Strain broth through a fine mesh strainer.
Bring chicken broth back to a boil over medium heat.
Put noodles in bowl, and then cover with chicken broth. Garnish with green onions, fresh cilantro, hard boiled eggs (optional) and freshly ground pepper.
Set to high pressure for 45 minutes. Let it natural release for 30 minutes. Strain and store.
Mix flour and salt. Mix coconut oil into flour until mixture is crumbly. Start with a fork, then use your hands. Add water until dough comes together. Knead for 2 minutes, then cover the dough and rest for 20 minutes.
Place a large stockpot over medium-high heat. Add the butter, mushrooms and onions. Season with salt and pepper. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, preventing them from browning. Eventually that moisture will evaporate, allowing the pot’s heat to rise to browning temperature.
Pour in the red wine and bring it to a simmer. Continue cookingthe moisture in the wine will evaporate, concentrating its flavouruntil the wine has reduced by about two-thirds.
Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.
Meanwhile, dissolve the cornstarch in the water. Add this mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more cornstarch. Taste and add more salt and pepper, if desired. Serve immediately.
Cook bacon until crisp and golden. Remove bacon. Add shallot. Add 1 tbsp. of vinegar and scrape bottom of pot to dissolve brown bits. Off the heat, stir in remaining vinegar, lemon juice, mustard. Gradually whisk in olive oil. Season with salt and pepper.