Posted in Broth, Cooking, Foodie, Instant Pot, Multi-Cooker, Multi-Pot, Soups, Winter

Multi-Cooker Monday – Beef Broth

This weekend, I made Beef Broth. For whatever reason, I did not get a photo of the finished, strained (boring?) broth. Since I purchased my Instant Pot, I have made several batches of broth. Chicken, turkey and the ham base of the Navy Beans and Ham Soup. I Love that I can dump everything in the Instant Pot , set the manual setting for about an hour and walk away to do other things (maybe a little house cleaning or maybe a little knitting…..   😉  ).

I started by browning a soup bone that I had thawed earlier in the week. It’s so great to be able to do this right in the Instant Pot by using the Saute setting.

Speaking of Saute setting, I recently learned the trick to keep things from sticking, is to make sure you let the Instant Pot’s display read “HOT” before you start trying to Saute anything. You wouldn’t think it would make a difference, but it did.

While the soup bone was browning, I roughly chopped up 3 stalks of celery.

Then, I peeled 3 carrots.

Then, I added the celery and carrot peels in with the soup bone and Sauted them for a minute or two.

I had intended to add some fresh garlic too, but….

Looks like my garlic is ready to plant!  😉

I also didn’t buy onions when I was in the grocery store last week, even though I knew I didn’t have any when I made my Navy Beans and Ham Soup, but for whatever reason, they never made it to my grocery list. Maybe next week!

I added 10 cups of water (that brought the level in my 6 quart Instant Pot up to the 1/2 full mark) over the soup bone/veggie mixture. I added roughly 1 Tbsp. of each of dried garlic and onions (that whole lack of fresh garlic and onions business….). I also added 1 Tbsp. Italian seasoning and a palmful of Kosher salt. Place the lid on the Instant Pot. Made sure the dial was set to “sealing” (I’m getting better, but this still seems to be a problem for me sometimes…..). Set the “Manual” setting to 60 minutes and let the machine do it’s thing. When everything was done, I strained the broth, set about 6 cups aside for a soup I was making and froze the rest in zippered bags. I’ll use the frozen broth later for a soup base or to cook rice or vegetables in.

Happy Cooking!

Lori

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Posted in Beans, Cooking, Instant Pot, Multi-Pot, Recipes, Soups, Winter

Multi-Cooker Monday – Navy Beans and Ham

First off, I want to wish everyone a safe and Happy New Year!

Now, on to today’s “recipe”. I say that because it’s really more of a cooking “method” than it is a “recipe”. My family has been making Navy beans and Ham for as long as I can remember. At Christmas we cooked a spiral -sliced ham and when the ham was gone, I decided I would put the ham bone to use making the soup base for some yummy Navy Bean and Ham soup! If you own a Multi-Cooker (this might have been one of the best purchases I’ve made….EVER!), it’s really simple to do!

I started by cooking the Beans. Now that I think about it, I’m not really sure if they’re really called “Navy” beans in the grocery store (my beans were no longer in their packaging….) or maybe that’s just what my family called them…..Anyway, they are a small, white bean. When I cooked the beans (about 3 cups of washed beans with enough water to cover the beans…about 4 cups maybe), I also added a 1/2 tsp ginger, and 1/2 tsp. cayenne pepper to the water (the ginger is supposed to take the “gas” out of beans and the cayenne was just to add a little “zing” to the beans! ). I set the “manual” setting to 35 minutes, made sure I had the vent lever on “sealing” (if you’ve been around the blog any length of time, you’ll find I forget to do that more often than should happen….). When the beans were done, I drained them and set them aside.

Now, on to cooking the broth. Again, super easy! I placed the ham bone (with still quite a bit of ham attached) in the Multi-Cooker. Filled the pot about halfway full of water (now that I think about it, it would have been nice to saute some onions, carrots and celery to add to the broth, but as I didn’t have any at the time and there was NO WAY I was going to town….well, you can draw your own conclusions…..). Set the “manual” setting on 60 minutes. Made sure the vent was on “sealing” (it’s a REAL thing with me for sure!) and let the Multi-cooker do it’s thing. After the broth was cooked (and while the cooker is now on the “keep warm” setting), I scraped as much ham off the bone as I could. Removed the bone and as much floating ham fat as I could. Added the beans in with the broth and let everything warm up. Then, I ladled myself up a big bowl, added a couple Tablespoonfuls of ketchup over the soup (don’t judge me, I’ve been doing it since I was a kid, there’s just something about the tomato and acid flavor of the ketchup that is just SO GOOD with the beans!) and sat down to enjoy. I’ll be freezing portions of the soup to eat later this winter (Mr. Muddling won’t touch Navy beans and Ham, sometimes he doesn’t know what’s good!  😉  ).

Happy Cooking!

Lori

Posted in Beans, Cooking, Foodie, Instant Pot, Ravellenics, Soups, Winter

Foodie Friday – Beans!

I’ve found ANOTHER reason to LOVE my Instant Pot……Beans! Dried (Red) Beans that is. They cook up quicker and better in the Instant Pot! Believe me, I’ve tried the other ways….Slow-cooker, nope! Even if you soak the beans ahead of cooking and cook for 2 days the beans will still not be cooked (if you have had luck with the Slow-cooker, how DID you do it?). Stovetop….it works….and it takes ALL DAY LONG! Plus, constant watching to make sure your beans have enough (hot) liquid so they don’t boil dry…..

Here’s what I did for beans in the Instant Pot….

  • Measured 2 cups of dried beans and rinsed the beans. Put them into the Instant Pot.
  • Measured 2 cups of water (or enough to cover the beans). Poured over the beans.
  • Put the lid on.
  • Set the dial to “sealing” (I think we’ve discussed my forgetting this step sometimes…..)
  • Chose the “Manual” setting and set the time for 30 minutes (there was some debate about the done-ness of the beans as Mr. Muddling thought they weren’t done enough and I thought they were just right. If you don’t like your beans “firm”, you might want to set the time to 35 minutes….)

While the beans were cooking, I browned one pound each of ground country sausage and hamburger. When the beans were done, I added the hamburger to the Instant pot. Added two large cans of diced tomatoes, about a Tbsp. of Kosher salt and some Chili Seasoning Mix. Changed the setting to the “Slow-Cooker” setting, adjusted to high and 2 hours and let everything simmer for a couple of hours before we ate it. The easiest Chili I’ve ever made with dried beans! You can be sure I’ll be making this again! BUT. Because it’s almost Winter, here’s some other recipes using beans I’d also like to try….

Don’t these look YUMMY?!?!

Happy Cooking!

Lori

Posted in Cooking, FALL!, Instant Pot, Recipes, Soups

Souper Sunday – Clam Chowder

In my opinion, Fall (and Sunday) is the perfect time for a hot bowl of Clam Chowder! I found an amazing, fast recipe using my new Instant Pot (I should also mention here, this is just the product I bought, there are other types and brands of multi-cookers on the market….I REALLY wanted this Quick Cooker, but my recent party was not as good as I’d hoped and while I could justify this cooker at 60% off, I just couldn’t justify it at full price….but that’s just me….).

This Saute button is the secret to this yummy Clam Chowder.

It allows you to render the fat out of your bacon and saute your onions and celery right in the same pot. I did make one little change to the recipe. It had you drain your clams and to the reserved liquid, add enough water to make 2 cups of liquid. I added an 8 oz. bottle of clam juice that I had on hand, instead of the water. I really like clammy tasting Clam Chowder! 😉

Including prep time, I probably only spent 30 minutes getting this Clam Chowder to the “Keep Warm” stage. I kept the chowder on the “keep warm” for a couple of hours until we were ready to eat (and to thicken, because Mr. Muddling likes thick soups….you know the kind you could eat with a fork thick…  😉 )

Anyway, if you like Clam Chowder, this is a recipe I highly recommend! Oh! In case you missed it earlier, here’s the recipe I used. Enjoy!

Happy Cooking!

Lori