My Thought on the Instant Pot (Pressure Cooker)

I have always found pressure cookers a bit intimidating- which is funny, since I use a pressure canner. Go figure. Anyway, a recent sale online prompted me to look deeper into the 'Instant Pot' cooker. Many wonderful responses came from all over the web- friends far and near encouraged me to jump on the boat and grab one up... so I did.

Five months of eyeing it warily as it sat in the box in the corner of the kitchen and I just now mustered the courage to use it. The verdict is in- I love it! Simple instructions and a plethora of available recipes on the internet have made this a counter top staple.

What have I used it for?

*whole chicken

*whole roast

*bone broth

*soup

*frozen chicken pieces

How amazing is it to pull something together in half an hour?

This particular pressure cooker can be used as a slow cooker or even a rice cooker- one of the reasons I chose this brand. The preprogramed timers do work nice, however, I often manually adjust to cook a bit longer if the cuts of meat are tougher.

Overall, I love mine- no I am not getting paid for this- just sharing my experience using it to get whole food on the table in reasonable time. Did I mention I made chicken soup for a sick relative in 30 minutes using a frozen chicken? Let me just say- for me, it has been well worth the investment!

Share your experiences!!! and Recipes...:)

WIP- The Return of the Prairie Dolls

This week brought changes to my small life; changes that were somewhat expected and yet not. Rain and rumblings across my homestead left horrible humidity, sufferable mud, and plenty of painful biting flies and mosquitoes. It also found me facing the reality that my life is mostly alone. My children have moved- the last one is now in Alaska!- and my husband's job changed back to late shift. When the chores are done, the homestead can become a lonely place; I find myself melancholy and tired. To combat this, I have decided to revamp the sewing room and pull from the piles a few new projects- one of which is the prairie dolls.

Faceless dolls have always fascinated me and reminded me of my prairie home. Years ago I made them regularly, selling them at vendor events and online. The busyness of adjustment found the pattern at the bottom of the remnant pile where it has been waiting for some time.

This week I pull the bits and pieces of that life back to the surface and reacquaint myself to the feel of fabric and the hum of the sewing machine.  Calico prints, cotton stuffing, and homespun muslin line the tables; scissors find their fit in my hands; and deep within me the little barefoot prairie girl stirs. Once again, prairie dolls will come to life in the quite nights of my homestead life.

Welcome back, old friends!

Keeping the Greens

   As each garden season comes to an end we find ourselves with a need to preserve. Recent heavy rains have brought parts of our garden to become water-logged driving us to harvest as much as possible before the water and southern heat destroy it.

   After harvesting the greens, I like to give it a nice soak in the sink to clear out bugs, dirt and other not-so-nice's that may be lurking in the little crevices.

   After a nice bath, the greens are placed between two towels; rolled up and given a nice squeeze; they can be run through a salad spinner as well. One thing to be careful of is snails- they tend to hide in the leaves. Snails can carry dangerous parasites, so I like to be extra careful.

   Once the greens are clean and fairly dry they are placed loosely on dehydrator trays; I try to keep from over crowding since any residual moisture will lead to mold and waste. Greens are dehydrated on low temps for 4-6 hours depending on the density and size of the leaf. To speed things up, stems can be removed and leaves torn into smaller pieces. After they are completely dehydrated (crisp) I place them in a colander over a bowl and rub them through the holes until they fall through in a  powdered state. The powdered greens are stored in an airtight container and placed in a dark, dry pantry.
   Dehydrated greens are used to add vitamins and minerals to any dish; stir fries, soups and dips... sprinkled on a salad or tossed in a smoothie. I find they are not overpowering and generally do not effect the flavor of the dish.
   Now when the summer weather kills off the plants we will at least have some of the greens tucked away!!

   

The Family Table

Family gathered around the table for a meal; it's almost a foreign concept in our modern world. Schedules, activities, entertainment, and disconnect pull us away from each other toward a broken yet together existence. The struggle to bring everyone to one place, at one time, for one purpose is greater than I realized. Can it be reversed?


Many adults today can still remember a family meal, though often is was not with their parents but their grandparents. Fond memories can be seen on their faces as they recall the last time they sat with a loved one and shared the events of a day over home cooked food. The desire for their children to experience this is there, however, the obstacles are great and the habit is already formed.


When my children were small, mealtime at the table was a regular occurrence. This was our time to share the day, events to come, and openly talk about things we didn't quite understand. Food was prepared together with everyone pitching in, and we practiced relating to each other's preferences and differences.


As a parent, we make time for the things we value most- and we set the tone for our homes. I understand the reality of family dynamics that make daily meals together nearly impossible- yet can we aim for one? Many parents are open to the idea of a weekly family meal- something a bit more achievable.


I was recently asked if the importance was the home cooked meal or the time together? That depends on the family. One family in my class shared how they valued a weekend evening of cooking together- all hands in as they prepared a 'home cooked' meal. She found joy in the process and appreciated the openness that came as they cut veggies and cleaned messes. Another family shared the value in sitting together- no matter where the meal came from- she appreciated the relaxed atmosphere of sitting together without a kitchen to clean, just time to focus on her family conversation. So, there is no wrong answer except not finding the time together.


My tips and tips from other families:
*plan it- it is more likely to happen if it is on the calendar
*be consistent yet flexible- is it a weekend thing that can be either Saturday or Sunday?
*ditch the phone- it's tough, but leave the gadgets in the other room for an hour (parents too)
*make it fit you- if cooking with your kids stresses you out, consider focusing on the table time instead of the cooking
*relax- new habits take time to establish, and older kids are more resistant to change
*bring baby along- even if the little one has eaten or is too small, bring them in their swing or sit them in the high chair with a few toys or cereal to nibble- this starts a habit of being at the table


With my children grown, I have to say those times of sitting around the table are precious to me; they may have been messy at times or even frustrating, but they were totally worth it!

Freeze, Can or Dehydrate? Oh My!

   Today I stand amazed at what a garden can endure! Five months into this year we have faced record flooding, extended cool snaps, and a few heat fluctuations. Today the sun is out which invites the pests to hatch- strange year.

   Despite nature's mood swings the garden has been a gift! Greens, hot house tomatoes, herbs, peas and snap beans have consistently been harvested. Since the household is so small, that means it's time to preserve. Let's take a peek at the top three preservation methods that I not only use at home, but also teach as well.

1. Freezing

    In the heat and humidity of our southern home freezing is my top method of choice. Produce is picked at its peak, mildly processed (if at all) and frozen quickly. Safe in the freezer, mold and pests don't stand a chance. The down side of freezing is space; with broilers and turkeys also stored in the freezer, space is precious and must be used wisely. My food freezing musts are: cole crops, greens (chard, spinach), okra, corn and squash/gourds.

2. Canning

    Second in line and next on the list is canning; water bath and pressure methods. High acid foods, jams, jellies and relishes and pickles hold well with a gentle water bath set up where as sauces, veggies, and pie fillings require the intensity of a pressure canning. Space is not quite as competitive with canned goods since they store easily in the top of a pantry, under a bed, or in any cool dark place.  Tomatoes, cucumbers, beans and carrots along with berries of all kinds are excellent canning candidates.

3. Dehydrating

    Last, but not least I have fallen in love with dehydrating. Dried goods are space friendly and easy to incorporate into everyday cooking. Some items lend well to a simple open air drying method: hot peppers, garlic, onions and herbs are a few...while some require a bit more intensity. My electric dehydrator is perfect for putting up apples, bananas, bell peppers. We love the tasty tang of kale chips and the chewy zing of a dry pineapple. Dried foods do need airtight conditions to keep well; canning jars or sealed bags work very well and store right alongside other canned goods. 

   I slosh my way through the growing garden, my thoughts look to the pop and sizzle of canning lids, colorful peppers hanging in rows along kitchen walls, and steady hum of the dehydrator working its magic. 

   Local friends be sure to keep your eye out for our canning classes! If you are like me, you can hardly wait until this season of food preservation begins.