Thursday, October 20, 2016

sausage and apple stuffed acorn squash

I actually liked a video that Jay sent, but could not copy it.  Key is to cook the squash first, cook the ingredients, and then bake it all together.

Another site with lots of choices

Tuesday, October 11, 2016

chicken tika marsala!/all/Chicken-Tikka-Masala?utm_medium=banner-ads&utm_source=facebook&utm_term=Chicken-Tikka-Masala&utm_content=recipe-overlay&utm_campaign=purityfall-2016/Chicken-Tikka-Masala

Friday, September 9, 2016

fried chicken

Lemon pork chops

Sunday, September 4, 2016

calabacitos - corn zhcchini

Friday, September 2, 2016

Sugar Free Dry Rub

You’ll Need:
4 tbsp kosher salt
4 tbsp paprika
2 tbsp black pepper
2 tbsp garlic powder
2 tsp onion powder,
toasted preferred
1 tsp
ground celery seed
1 tsp dried oregano
1 tsp
chipotle powder

Wednesday, August 31, 2016

cream cheese baked spaghetti

Sunday, August 28, 2016

Elizabeth interested in this recipe

I'd have to skip the sugar.

Monday, July 18, 2016

cloud bread no carbs


Wednesday, June 15, 2016


vegan variety

So, my challenge was to make the greens for both vegetarians and traditional tastes.
I cut the bitter stalks out of the Escarole and clipped up the rest with a scissors.  Then I blanched the greens for 3 minutes.
I chopped red pepper, onion, bits of a tofu based ham like bacon, a bit of crushed red pepper, and sautéed it in coconut oil and a bit of olive oil.  I added a bit of tarragon and a good amount of garlic, using this organic garlic grinder.  I'd have been liked fresh garlic, but found I was out.  I added a bit of turmeric and black pepper. 
I hand grated a fine piece of Romano that I found at Honest Weight.  I tasted a few.  This was absolutely the best.  For the parmesan I used flaked. 
All of it got mixed together and put in a large cast iron frying pan.  I added my homemade veggie juice.  This batch was a little sweet because I'd boiled some banana and apple with the usual veggie scraps.  I thought that would offset the bitterness of the escarole without my adding sugar.

On the side I snipped up a bunch of prociutto and fried it in olive oil.  This could be added to the dishes of those who eat meat.

The whole thing went over pretty well.  Key I think was the Romano and I don't have the brand name.  I'll have to get it.  I did not use tomato, but I might next time, a few halves of a grape tomato.  Elizabeth is not eating tomato just now. 

Cucumber salad

7 large dills, pickling cucumbers unpeeled sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar (or stevia)
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars

Wednesday, June 1, 2016

sweet potatoe

Cut potato into pieces and put in glass bowl
Use sweet veggie juice made with some fruit scraps
Add ginger
Add sugar free maple syrup

Microwave until potato pieces are soft.

Mash everything so the potato absorbs the liquid.


Thursday, May 26, 2016

Slow cooker pork stew

I can't find what I did with this cheap cut of pork from Miller's, but I found it again at 99 cents a pound and bought enough for four meals.


Browned the pork in a pan.  Put it in the bottom of the slow cooker on top of some olive oil.
Added bits of potato, mushroom, red pepper, garlic and vadalia onion all cut up.  Also a couple handfuls of organic power mix greens.

Spiced with Herbs de Provence
Black Pepper

Poured over it all a jar full of homemade veggie juice and two boxes of organic mushroom gravy.

Slow cooked in slow cooker on high.  The vegetables were done before the meat started to fall apart so maybe I should just cook the pork for a couple hours and then add in the vegetables. 

3 hours and I opened and stirred it.  I took out the meat and it cut easily into pieces.  Popped it back in the stew and everything was ready and tasty.  E liked it as well.

April 2017

Had a fairly large chuck of pork with some bone.  I browned it in a cast iron pan, turning it, and then put it solo in the slow cooker with this Greek seasoning mix, garlic, pepper, one box of mushroom gravy, a small jar of veggie juice and half an onion. 
I cooked it high for 30 minutes and then on low while I went into Albany, about four hours. 
I took it out, discarded a couple slices of fat, sliced off the pork, and put it back in the slow cooker with small red potato, more white onion and mushrooms.  I did not have carrots except for a few left from out trip.  I missed them.
I probably had not needed much veggie juice,  The pan was pretty full of tasty liquid. 
I cooked it on high for about two to three hours and we had a fine meal. 
I missed not putting it on some good crusty bread or eating more than one, small potato. 

July 2017
This time I had a huge and thick piece of pork, perhaps 4 inches thick.  I thawed it for the most part in the microwave.  Then I browned it in a fry pan with olive oil. I turned it and poked in with the paring knife some wedges of fresh garlic.  Turned it again and repeated.
Then I put just the meat in the slow cooker
in at 11 AM

Sunday, April 24, 2016

Cauliflower rice - best methods

Since I don't like the strong taste of cauliflower, I have been doing the microwave 3 minute cooking with a bit of olive oil.  Works well for me.  Fried "rice" with onions, peppers, and garlic is very good.

Tuesday, April 12, 2016


black beans that Frank made

to me
2 cans black beans
2 small onions
2 tbsp minced garlic
3 tbsp dried cilantro
1/2 tsp cayenne or chipotle chile powder
2 chicken andouille sausage cut up (I buy it from Trader Joe's, but Whole Foods has a brand too)

In a large saucepan saute onions, sausage, garlic til onions are tender. Add beans, cilantro, and chile powder. Bring to a boil. Lower heat and simmer 5 min.

This makes quite a bit of beans, but I eat them every day. Obviously you can just do one can and halve the recipe.

Tuesday, March 29, 2016

Bluegill in "tunafish" salad

Put the fillets or whole bluegills clean and skinned in a greased baking dish add a little salt and pepper add 1/4 to 1/2 stick butter and bake at 350 to 400 till fish is tender and falling appart..remove fish from oven and let stand and cool
remove all the meat with a fork into a bowl.. now you ready to make the Bluegill Salad

1 pound bluegill meat,picked from bones and cut into very small pices
1 stalk celery, peeled, and cut into 1/8-inch dice (or smaller)
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise( I sometimes add a little more mayonnaise)
1/2 teaspoon sugar
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper

In a medium bowl, lightly toss the bluegill, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard & sugar. Add the dressing to the bluegill meat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

This dish is really better after standing in the refrigerator over night

Serve on toasted bread or on a bed of lettuce.


I want to do the fish in the microwave.
What water or vinegar to use?
Will an egg overpower the fish?

Here are the most likely adds
chopped celery
chopped onion
spoon of green pickle relish
powdered mustard

My idea is to make a basic salad and then perhaps add some smoked taste, like finely sliced oysters.

6/21/16  chopped up red pepper, onion, celery. 
Used a quarter white onion
2/3 red pepper
small bit of celery
Added in powdered mustard.  This works best because the mix is juicy enough.  added dried parsley.  Used two teaspoons.
squeezed in half of a lime juiced.
dribbled a bit of lemon
cooked the fish in a bit of wine vinegar. 
added black pepper.
added a good tablespoon of green pickle relish
added some Turmeric for sweet
mixed it all up before I added the fish.  Then just folded in the fish so it did not break all up.  I'm not certain it has enough flavor.
I used Mayo in two scoops, perhaps about a cup and a half to two cups.  I think next time, less mayo.

Put in refrigerator for a good chill

Saturday, March 26, 2016

oyster clam chowder

1 can of cream of mushroom soup.
1 can of milk.
A bit of butter

1 can of clams
1 can of smoked oysters

Heat without boiling or burning. 

I imagine that the oysters would be enough by themselves.  The clams were milder.

Tuesday, March 8, 2016

Sopa de Ajo con juevo

Most of the time when pressure cooking is discussed, we hear of the dangers of explosion because of the old fashioned cooker, especially one brand made by one company, but this week I went to the pressure cooker because of an explosion.

I wanted to try to cook a favorite of mine while I lived in Spain, Sopa de Ajo con Juevo (Garlic soup with egg)

I found an old recipe I like in “The Spanish Cookbook” by Barbara Norman

One of the books I picked up in a $5 large bag of books at the lastest library sale here in Homosassa.

I thought I used an ovenproof dish to saute the garlic and then I could pop it in the oven, but I overheated it, and when I added the preheated beef broth, it exploded into hundreds of pieces, glass chunks, shards of glass, taking my garlic infused olive, my fried bread and all the broth with it and scattering the mess all across the stove and the kitchen floor. Luckily, nothing hit me. It did not fly high enough to do me any injury. However, it was a mess and a waste.

So, this morning I went to the Instapot pressure cooker.

I used the “saute” open lid mode to make the garlic infuse into the oil and fry the paper thin slices of bread.

In the same pot I added the broth and paprika, manually steamed the soup.

Then I expelled the steam, took off the cover, broke up the bread pieces (these are just a very few paperthin slices that fry up and collect the olive oil to better distribute the taste of it throughout the broth, and added three eggs to the hot broth and put the lid back on. The soup is so hot it easily cooks the egg. No over needed.

I've read that in Madrid the soup is often made with wisked egg, but I first had it in Avila and they put in the whole egg and let it cook, so I'm partial to that recipe. I put all three eggs in a small bowl and dumped and covered quickly. If a soft egg is desired with some runny yoke, eat all the egg in the first bowl. As the soup cools it continues to cook the egg.

I used a low sodium packaged broth although I love salt. Especially in the Swanson brand I've been getting broth in Chicken and beef that was too salty.

The recipe calls for saute of the garlic in whole cloves and for three. I used six and sliced them length wise. They were still easy to remove, and afterward proved a very tasty, crispy treat.

This was a very simple soup and without explosions quite easy to make.

Tuesday, February 2, 2016

Snapper Hemingway

Snapper Hemingway at Hemingway's Tavern in Melbourne
Lightly coated fresh yellow tail snapper with shaved Parmesan, Pan fried and topped with lump crab meat and a lemon shallot butter sauce atop of rice caribe and grilled asparagus.
Ingredients for Lemon Shallot Butter
¼ cup Shallots, peeled and chopped fine
10 oz Salted Butter, room temperature, cubed 1 inch
2 tbsp Fresh Lemon Juice
¼ cup Heavy cream

Ingredients for Seasoned Flour
2 cups Flour
1 tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp White Pepper
1 tsp Paprika
¼ tsp Salt

Ingredients for Egg Wash
½ cup Milk
1 ea Large Egg
Ingredients for Club Cracker Breading
1½ cup Club Crackers
1½ cup Parmesan Cheese, finely grated

Ingredients for Snapper Hemingway
4 ea (6 oz.) Snapper Fillets
8 oz Jumbo Lump Crabmeat (or other crabmeat picked free of all shell)
1 oz Vegetable oil
8 tbsp Curly Parsley, chopped
Ingredients for Rice Caribe
2 oz Roasted Red Peppers
2 oz Grilled Pineapple
1 oz Golden Raisins
4 oz Basmati Rice
2 oz Coconut Milk
Method for Snapper Hemingway
Preheat oven to 350 degrees.
• Prepare shallot butter: Over medium heat, sauté shallots in 2 oz. of butter until golden brown, about 3 minutes. Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one ounce at a time until thoroughly incorporated. Set aside in warm area.
• Prepare seasoned flour: In a mixing bowl, combine flour, garlic powder, onion powder, white pepper, paprika and salt. Transfer to shallow container large enough to accept fish fillets.
• Prepare egg wash: In a mixing bowl, combine milk and egg, and whisk together. Set aside.
• Prepare club cracker breading: Chop crackers in a food processor until finely chopped. Transfer to a mixing bowl. Add the cheese to the cracker crumbs and mix thoroughly. Set aside.
• Dust the fish fillets in seasoned flour, dip in egg wash, place in the club cracker breading and make sure to coat both sides completely.
• Heat the vegetable oil in a sauté pan over medium heat.
• Add the first fillet and cook on both sides, turning only once, until golden brown on both sides. Remove to a cookie or jelly roll pan. Repeat with the remaining fillets and place in 350 degree oven until firm in the center, about 6-8 minutes.
• Heat crabmeat in a small pan with 3 tbsp. of water. Be careful not to break up the crabmeat. Drain before serving.
Grill and season Fresh asparagus and set a side till plate up
Heat a pan over medium heat and add 2Tbs of butter, roasted red peppers, grilled pineapple, golden raisin and basmati rice. Slowly add coconut milk toss and season to heat to 155 and get ready to plate up and enjoy.
To Plate:
• Place the fish on the center of the plate on top of the rice Caribe and grilled asparagus and  heat crab meat to top snapper fillets. Spoon lemon shallot butter over crabmeat, or pass separately on the side. Sprinkle chopped parsley over the fish.

Thursday, January 28, 2016

insta pot cheese cake

 This from Donna Hanley on the website

did it! A crustless, sugar free cheesecake. Basically I took everything I could out of everyone else's recipes. 16 oz cream cheese, 1/2 cup baking stevia powder (Walmart great value), 1 tsp flour, 3 small/medium eggs (2 large would work) 1 tsp vanilla. 35 min manual 6" greased pan, no cover, 10 NPR. Notes: don't need the flour, it was in a recipe that had more liquid so this didn't need it, ca...n also probably reduce time 5 minutes. This came out dense and dry, the way I personally like it. Tomorrow I'm running to Costco for a bag of organic blueberries for topping. Approximate calories in one eighth is 165. Its missing perhaps a tad of richness, not sure, its been ages since I've had cheesecake, but its probably due to not having the real sugar. But for me it's

Sunday, January 24, 2016

filipino food article with great ideas

In his book SALT Kurlansky writes about garum and the evolution of this sort of fish sauce into the modern soy sauce. 

Here is chicken adobo in the pressure cooker

And with marination

However, paprika and oregano might be something to add
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.

Ah... Here is the distinction.  It is different in Latino countries.  Noted too that turmeric is used.

Thursday, January 14, 2016


I’ll start with the buttons I use the most.

  • Sauté function – use the Sauté button to sauté in the pressure cooking pot with the lid off. You can also press Sauté and the Adjust button once (more) for browning. Press Sauté and the Adjust button twice (less) to simmer.
  • Keep Warm/Cancel Button – Use this button to cancel a function or turn off your pressure cooker. You can use the Adjust button to reduce or increase the keep warm temperature from 145° (normal) to 133° (less) and 167° (more).
  • Manual button is an all purpose button. Use the manual button if a recipe says to pressure cook on high pressure for a specific number of minutes. Use the “+” and “-” buttons to increase or decrease the cooking time.

Not all electric pressure cookers are multi-cookers like the Instant Pot Duo and Smart. My recipes are written so they can be made in any electric pressure cooker, so I rarely use the pre-set buttons.

So you’re just getting started, or will start using your Instant Pot soon, and your first question is which Instant Pot button to use, and why.

If you prefer to use the pre-set buttons instead of the manual button, here’s a concise description of what the pressure cooking buttons/ functions do:

  • Soup – high pressure 30 minute cook time. Press soup and the Adjust button once (more) to cook for 40 minutes. Press soup and the Adjust button twice (less) to cook for 20.
  • Meat/Stew – high pressure 35 minute cook time. Adjusted to more – 45 minute cook time; adjusted to less  – 20 minute cook time.
  • Bean/Chili – high pressure 30 minute cook time. Adjusted to more – 40 minute cook time; adjusted to less – 25 minute cook time.
  • Poultry – high pressure 15 minute cook time. Adjusted to more – 30 minute cook time; adjusted to less – 5 minute cook time.
  • Rice – cooks on low pressure and is the only fully automatic program. It’s for cooking white rices and will adjust the cooking time depending on the amount of water and rice in the cooking pot. (I prefer to cook rice for a shorter time on high pressure.)
  • Multi-grain – high pressure 40 minute cook time. Adjusted to less – 20 minutes cook time. Adjusted to more – 45 minutes warm water soaking time and 60 minutes pressure cooking time.
  • Porridge – high pressure 20 minute cook time. Adjusted to more – 30 minute cook time; adjusted to less 15 – a minute cook time.
  • Steam – high pressure 10 minute cook time. Adjusted to more – 15 minute cook time; adjusted to less – 3 minute cook time. Use this function with a rack or steamer basket because it heats at full power continuously and you don’t want food in direct contact with the bottom of the pressure cooking pot.

You can also adjust the cook time using pre-set buttons and the “+” and “-” buttons. You can also use the Pressure button to adjust the pre-sets to low pressure.

Friday, January 8, 2016


Instant Pot Saag
  1. Press the "saute" button on the Instant Pot, then melt the ghee.
  2. Once the ghee melts, add the onion, ginger, garlic and spices to the pan and stir-fry for 2-3 minutes. Then add the spinach, stirring until it wilts and there's enough room to add the mustard greens.
  3. Press the "keep warm/cancel" button, then put on the lid and press the "poultry" button and let this pressure cook for 15 minutes.
  4. Once the Instant Pot releases the pressure, add the contents to blender, blend to desired consistency, then pour it back into the Instant Pot on the "keep warm" setting until ready to serve.
  5. Serve with a spoonful of ghee on top.
I think this tastes even better the next day, once the flavors have had time to marry.

Also, if you are making this using 2 pounds of spinach then I suggest adding a little potato starch at the end to thicken it up. Pour some of the blended saag into a bowl, add potato starch and mix until the starch dissolves. Then add this to the rest of the saag and mix well..

pressure cooker split pea soup with kale and sweet potato

Yellow Split-Pea Soup with Sweet Potatoes and Kale

You may cook this soup either in a pressure cooker or in a regular pot. You will need to have a pressure cooker that has at least a 7-quart capacity; for smaller cookers, cut the recipe in half or in thirds. Also, if you’re using a jiggle-top pressure cooker, add one teaspoon of oil to prevent foaming.


  • 2 medium onions, chopped
  • 1 1/2 teaspoons whole cumin
  • 1 teaspoon black mustard seeds
  • 2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
  • 2 teaspoons finely minced garlic
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 8 cups water
  • 3 cups dried yellow split peas, picked over and rinsed
  • 1-2 tablespoons mild curry powder (to taste)
  • Salt to taste (optional)
  • 1 bunch kale


  1. Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. (I do this in a dry pot and add water by the tablespoon if needed to prevent sticking. Adding a pinch of baking soda will make the onions cooker more quickly.) When they are becoming translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well.
  2. If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes (10 minutes for electric pressure cooker); then remove from the heat and allow the pressure to come down naturally.
  3. If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
  4. While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat (or the warm setting of an electric PC) for 10 minutes.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 8

Nutrition Facts

Makes about 8 servings. Per serving (without salt): 309 Calories (kcal); 2g Total Fat; (4% calories from fat); 20g Protein; 57g Carbohydrate; 0mg Cholesterol; 28mg Sodium; 21g Fiber

Saturday, January 2, 2016

chana dal in pressure cooker

My first batch I used way too much water and I cooked it ten minutes which is way too long.  Try water to just cover the dal and cook just six minutes.  Release manually.