Roasted Brussels Sprouts

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html
Roasted Brussels Sprouts

Winter Minestrone Soup

Lisa made this soup for me after I had Henrik. She used frozen meat balls in place of the bacon. It was the best minestrone ever, I really loved it. She also "added a head of cauliflower and a zucchini. I usually just throw in whatever sad vegetables are dying a painful, not-fresh death in the back of my crisper drawer. That soup is a great redeemer of sad vegetables."
http://www.melskitchencafe.com/winter-minestrone-soup-with-garlic-bruschetta/

Notes 1/31/17:
I made this, without spinach, and added a head of cauliflower and a yellow squash. Plus the other vegetables were more 2 cups instead of 1.5 cups. It made nearly 8 quarts. It is so delicious though! I think the sweetness of the butternut squash is what really makes it so tasty for me. And the pesto is a must.

Lisa suggests removing and freezing half the soup before you add pasta, then when you thaw it you can add the pasta then and cook a bit more. I think this keeps the pasta from breaking down since it does not freeze well.

Notes 2/28/17:
I made this with leftover christmas ham. It was amazing. I added a whole cauliflower again, and 1 cup tomato sauce (or puree...it was home canned and was a bit thick). Also I used my food processor to slice most of the vegetables and squash, and added spinach this time. It was great again!

Butternut Squash and Turkey Chili

http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-and-turkey-chili.html

Butternut Squash and Turkey Chili

This was more soup like, which I enjoyed. Eliza made this meal for me after Henrik was born. I really liked it and like that it is a way to use up winter squash.

Ham, Cheese, Potato Casserole

Ham, Cheese, Potato Casserole

Loosely based on http://www.tasteofhome.com/recipes/ham---cheese-potato-casserole



2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cups (16 ounces) sour cream
1/2 cup water
1/2 teaspoon pepper
cubed potatoes--3 or 4 pounds?
2 cups white sauce (butter/roux with 4 Tbsp millet flour and 2 cups milk) with 6 oz shredded sharp cheedar stirred in at the end.
2-1/2 cups cubed fully cooked ham (or chopped ham steak)

This fit into 3 square pans, 2 of which I froze.

This needs more time than the recipe says, maybe because the potatoes are fresh.  It needed 40 min covered 30 minutes uncovered, ten 10 minutes sitting.

Notes: This is good as a side. It needs some salad or something very light with it, as it is extremely rich and can overwhelm if you eat a large serving.

Coleys Garlic Bread

Coleys Garlic Bread

Garlic bread was equal parts melted butter and olive oil brushed on bread, add garlic powder and throw under broiler.
When it's getting Brown, then take out, add parmesan cheese and parsley and throw back in until melted.

Notes: Coley made me dinner and this was part of it. It is the best garlic bread I've ever had.

English Muffin Pizza

http://allrecipes.com/recipe/86649/fast-english-muffin-pizzas/ (loosely followed)

I was surprised how well these turned out. I may never make real pizza anymore.

I used whole wheat english muffins (british muffins from TJs). I put a spoonful of tomato sauce on each one, then mozzarella cheese, then 4 pepperoni, then cheese.  Then I baked for 15 minutes at 375 until the cheese on tip was getting some crunch and brownish color.

Everyone enjoyed them and it was eash to portion out and quick to prepare. David said he liked it as well as regular pizza. It even crisped up so it was like a real crust. I was pretty amazed. This is one to remember!

Use a full pack of 6 muffins.

Pickled Beets

I had ~3.75 lbs of beets that I saved bagged in the refrigerator from the CSA season this year, and I canned them yesterday. I can process 4 pints (wide mouthed or regular) in my 6 qt instant pot. I put in the rack, an inch or 2 or water, and push the steam button. These were pints so according to the presto site I needed to do 30 minutes for beets and let it release on its own. 

I sort of followed this recipe: http://allrecipes.com/recipe/38109/pickled-beets/

I made half the brine suggested since I had just under 4 lbs, and added 1/2 tsp powdered clove to the brine, and I had a little brine left at the end. Also I did not put in a full cup of sugar, it was more 7/8 cup. I also halved the salt (so it was 3/4 tsp for the half recipe). I used salt without iodine.

I used a mix of red and golden beets. The red beets were easy to peel and I didn't need to use a peeler after cooking them (I used the pressure cooker to cook the beets too, I did 20 minutes and let it release on its own), but the golden beets I needed a peeler. I've never had pickled golden so we'll see how they are.

I was able to cram the beets into 4 regular mouth pint jars. It's amazing how they compress when already cooked.

Parsley, Tuna and Butter Beans

http://www.bbcgoodfood.com/recipes/333629/lemon-and-parsley-butter-beans
Parsley, Tuna and Butter Beans

I added 2 cans of tuna to this recipe. It was easy and quick, and Ila liked it a lot.

Pork Loin

http://www.chowhound.com/post/45-lb-center-cut-boneless-pork-loin-roast-cook-661295?page=3
Pork Loin

The comment from "brooktroutchaser" was what I did. I had a 4.5 lb "half pork loin" (NOT tenderloin...those are like 2 inch diameter and the loin is like 5 inches diameter.)
"Pork loin roast: season with copious amounts of garlic pepper. Roast fat side up at 350 for 55 minutes. Let rest, lightly tented ten minutes. Slice thin."

I had it roasting on a rack and below it was butternut squash and potato cut into largish cubes (and tossed with oil and salt/pepper). It took an extra 30 minutes approximately to get to 145 degrees, probably because the squash/potatoes took some of the cooking heat. So if making it this way again I would budget 90 minutes time to finish cooking. Without the veges, I would try 55 minutes next time at 350 like the comment recommends. I also used garlic pepper that I had already and it turned out terrific. I didn't do any advanced prep, just seasoned it before putting it on the rack.

Penne Pasta with Spinach and Tomatoes (neutral side dish)

I made this to go with roast chicken and vegetables for when neighbors came over. It was nice neutral flavors and was great. I got the recipe of the back of the pasta box.

8 oz penne pasta
3 oz chopped pancetta or bacon
2 T olive oil (omit if using bacon)
2 cups fresh baby spinach (chopped up)
1 large or 2 small garlic cloves, minced
1/4 cup red wine vinegar
1 1/3 c halved grape tomatoes
1/3 c freshly grated parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, saute pancetta in olive oil in large skillet until crisp. Remove pancetta from pan, leaving oil in pan, and set aside (if using bacon, pour off bacon fat until 1 T remains). Add spinach and garlic to oil in pan, saute until spinach is wilted. Add vinegar and continue cooking 2 minutes. Add tomatoes and cook until tomatoes are softened and hot, about 2-3 minutes. Add well-drained cooked penne pasta and pancetta to pan and gently toss to combine pasta and vegetables. Sprinkle each serving with Parmesan cheese. Makes 4 servings.

Notes: I doubled this as a side dish for 11 people (5 children) and it there was only a little left over.

Skillet Cornbread

http://www.marthastewart.com/344198/skillet-cornbread
Skillet Cornbread

I had the stovetop set on 3 (or 4 to start maybe?) for this I think. I put it in the oven after 20 minutes (and it was done at the expected 35 minute poitn) since space opened up, but it was cooking nicely on the stovetop and I think it would have finished cooking there just fine.

I added 1 1/2 cups whole cranberries to it and it worked great.

Corn and Ham Risotto

http://www.countryliving.com/food-drinks/recipes/a39368/corn-and-ham-risotto-recipe/
Corn and Ham Risotto

I used mild cheddar for this recipe and it was delicious. I often am turned off by ham dishes but this one sounded good and tasted good too. We all liked it.

Pumpkin Chip Muffins

http://allrecipes.com/recipe/22960/pumpkin-chip-muffins/
Pumpkin Chip Muffins

These were disappointing. Next time I'll just use my bread recipe and put into muffins. It was partially my fault because I used pumpkin from a fresh sugar pumpkin which I think is less flavorful than canned pumpkin.  (and I had to add 1/4 cup banana because I was short a bit). Still, I was not satisfied. I will compare it to my bread recipe for next time.

Homemade Greek Yogurt - instant pot recipe

I've made a couple yogurt posts in the past but it has been nearly a year now where I make greek yogurt instead. David was diagnosed back then with reactive hypoglycemia, and as such he wanted to bring more snacks high in protein to school.

My friend Leann recommended using the crockpot instead of the stove, and so this recipe is the result of testing of many batches using various yogurt starts and other methods. This is MUCH faster than standing at the stove testing the temperature over and over, wondering when it will be hot enough. I've tried microwaving too, and I can't fit a gallon of milk in any of my microwave safe containers so it is pointless. Also, my microwave is super wimpy. I tested the wattage last year and it was around 500 watts.

Ingredients:
1 gallon milk
1-2 Tbsp plain yogurt with active cultures and no additives

First, I use Oikos plain greek yogurt as my starter. I tried saving bits from previous batches, but it just never worked as well as oikos for some reason. It is easy enough to just freeze it in little bits and thaw it while the milk cools, so that is what I do. Also I don't have to stress about saving yogurt from the old batch, or worrying if the old batch is TOO old because it took 3 weeks to eat.  (I think I make this every 2 weeks usually.)

The yogurt ice cubes were a little bigger this time than last, but close enough. I just put in a couple tablespoons or so of starter, and less works too. I have found that works better than using a large amount as some people do.

Also, I use an entire gallon of milk. I buy 2% milk for it. This recipe is specific for my 6 quart instant pot. Leann's crockpot heats MUCH more slowly because it is insulated poorly. She said hers takes 5 hours to heat and mine takes only 90 minutes.

Step 1, ~ 5 pm: Pour gallon milk into instant pot. Cover with lid (I vent it) and put on 90 minutes crock pot low setting.

Step 2, ~6:30 pm: After 90 minutes test with instant read thermometer, and it should be 190 or more. I like to get the milk up to 190 F. I am not satisfied with 180, which is considered the minimum temperature for heating it, but I feel like 190 has worked better for me. (I used to test at 67 minutes, but for some reason that is not consistently adequate. I am baffled as to why.)

Step 3: Take lid off of instant pot and remove pot from the cooker. (You can choose to leave it in the cooker (lid off), but it will not be cool enough by 8 pm to proceed, you'll need to wait until 9:30 or 10.)  Take out small dish and put yogurt starter ice cube on it. It will thaw while the milk cools.

Step 4, ~8 pm or bedtime, or whenever I happen to feel like looking: (Clearly this step is less precise...) Check temperature of milk again after removing the skin that has formed on top of the milk. Throw away the skin. Milk should be below 115.

If I were simply insulating the milk, I would care a lot more if the temperature dropped below 105. But I the yogurt function on the instant pot will heat up the milk to the proper temperature and hold it there for me. It is often 90 degrees when I check it later at night, so its no big deal if I forget about it and do it late at night just before bed.

Step 5: Use a whisk and thoroughly mix in the thawed yogurt cube. Then put lid back on. It doesn't matter if its set to vent or not, the temperature is kept around 110. Set yogurt to 11 or 12 hours, depending on my morning schedule.

Step 6, the next morning when yogurt is done: Line a large colander with 4 overlapping coffee filters (4 is adequate for mine). Pour off what whey you can from the instant pot. The yogurt will be set up to a point, and it will make it easy to pour liquid off the edge. Once you have got all the liquid removed that you can, scoop the yogurt into the lined colander. Mine gets very full. I let it sit in the sink and the whey goes straight down the drain. If you have a use for the whey, you can set up a collection system. There are plenty or uses for it when making fermented foods. 

If I can't get it all in, I'll add the rest after 30-60 minutes, or whenever I remember. I let it strain for about 2.5-3 hours. 

Step 7: Then I scoop it into a 2 quart size tupperware, stir it, and put it in the fridge. Sometimes the tupperware is too full to close so I may need a small second container. I love using coffee filters because the yogurt peels right of of it and then you can throw away the filters. I have tried using a cheesecloth and it was irritating and just made more laundry.

So that is how I make yogurt. David takes it to school in little 4 oz containers I got for him. The kids will eat it plain sometimes but like it best with honey drizzled on top. 

It would cost >$10 for 2 quarts of store bought low fat greek yogurt. This makes the same amount and is the price of a gallon of milk. Plus the store I shop now (Aldi) only has fat free greek yogurt, which I object to purchasing as nobody likes it, and it is still far cheaper to make it at home. It is really not much effort at all, you just have to be around in the morning to strain the yogurt. If I worked out of the home I would just make it on a friday or saturday night. 

Pumpkin Cheesecake bars

http://allrecipes.com/recipe/231068/easy-pumpkin-cheesecake-bars/

I put in a little less white sugar (like 2/3 cup instead of 3/4), but the rest I did as written. I used an immersion blender to mix up the topping.