Pressure Cooking 101

Pressure Cooking 101

Date: March 10, 2018

Time: 10 to 11:30 AM

Location: Dodge County Extension Office

1206 West 23rd, Fremont

(402) 727-2775

’Pressure Cooking 101’ featuring the Instant Pot. Tricks, tips and taste testing. Learn how a pressure cooker can make healthy eating simple and quick! Limited seating. Register at the Dodge County Extension office. Class fee $15.00



Growing Celery

Celery is easy to grow in our Nebraska gardens and it is a plant that continues to give back! We dig a plant or two after our fall harvest and plant them in a pot. After a short period of time the plants begin to regrow providing us with access to fresh, fragrant celery during the winter months. We keep our plants in the greenhouse but a sunny window in your house will work just as well. Celery can be diced and frozen for use in recipes. Larger pieces with leaves can be used in bone broth. Celery leaves can be dried for use as a seasoning or used to make homemade celery salt. Combine celery with water in your Instant Pot. Add veggie scraps, garlic and your choice of seasonings. Program the Instant Pot for 60 minutes on manual/pressure cook and allow pressure to naturally release. Strain through a colander, add some milk or cream and thicken with corn or potato starch for homemade cream of celery soup. So many uses! Celery plants will be available in our greenhouse this spring!



Instant Pot Shrimp Recipes

 ‘Instant Pot Shrimp With Pasta And Vegetables’ is a favorite recipe in our house. Good quality seafood can be expensive so we don’t waste a bit of it. This recipe calls for ‘Instant Pot Shrimp Stock’ which is made with the normally discarded shells and tails of the shrimp. It adds so much flavor! Click on the links for the recipes! 



Our Community Of Gardeners

Our giant cottonwood trees are home to an entire community of raccoons. Occasionally a young one will wander up to the house under the cover of darkness to play on the front porch. They really aren’t a nuisance but they make it impossible to grow sweet corn in our garden. We’re so grateful to our friends Bob and Mary Lou Pycha for sharing their harvest with us! The corn from our freezer tastes just as fresh as the day it was picked! A pat of butter, some salt and pepper and the taste takes you back to summertime! In turn, we pay it forward by sharing the abundance of our cabbage and pepper harvest with others who do not have those crops growing in their gardens. We are blessed by this community of gardeners we call friends!



Lacto-Fermenting 101

Have you been wanting to try fermenting foods in your own kitchen? The early spring asparagus harvest is showing up in the grocery stores. What a great opportunity to experiment with a jar or two! You’ll be a pro by the time your own garden harvest is ready and our local farmers markets are open! Fermenting is easy and affordable. There is no cooking or canning and every jar of fermented foods contains the probiotics necessary to maintain our gut health! Here’s a link to our ‘Lacto-Fermenting 101’ tutorial. We’ll walk you through the process. I’ll also post a link to our favorite fermented asparagus recipe. Happy Fermenting!



Tips For Roasts In The Instant Pot

The Instant Pot is great for cooking a tough cut of meat until it’s fork tender. Chuck roasts are delicious! It can also take a lean round or rump roast and turn it into shoe leather in the same amount of time. Before experimenting with my own method, I checked in with some of my favorite websites and found this recipe. No worries if your Instant Pot doesn’t have a low pressure setting...mine doesn’t, either! Simply halve the amount of time the roast is cooked on manual or high pressure.

We cooked a 3.29 pound rolled rump roast on manual/high pressure for 3 minutes then allowed the Instant Pot to remain on the keep warm setting for 1 hour and 40 minutes. At that time we opened the lid and the temperature of the roast read 125 degrees. We removed the roast, tightly wrapped it in foil and allowed it to rest for an hour before slicing. My taste tester (and meat loving husband) said it tasted just like prime rib!



Getting A Head Start!

We’re getting a head start on the vegetable garden. The onion seeds we’ve sown are beginning to germinate. We’ll continue to grow these in the flats until it’s time to transplant them directly into the garden. They’ll be harvested in plenty of time to use that garden space for a second crop of onions or another root vegetable. Our favorite varieties of onions to grow are ‘Candy’, ‘Walla Walla’ and ‘Red Bull’. Spring is coming!



Aronia Berry Syrup

Aronia Berries are higher in antioxidants than many other berries. There is scientific research which indicates that they can lessen the effects of a cold and certain strains of the flu. This Aronia Berry Syrup is a great tool to have in our arsenal of homeopathic remedies when there are so many illnesses in our midst!

Aronia Berry Syrup

3 cups filtered water

1 cup fresh or frozen Aronia Berries

1/4 to 1/2 cup raw honey to taste

Combine water and Aronia Berries in a saucepan and simmer for about 30 minutes on the stove while crushing the berries with the back of a spoon. Strain the mixture through cheesecloth to filter the juice. Cool juice completely. Whisk in raw honey. Store in refrigerator.

Juice must be cooled before combining it with the raw honey in order to preserve the healing properties of the honey.

Locally raised Aronia Berries are available at the Roots To Wings store located in Arlington, NE.


Quality Time Together In The Kitchen

Quality time spent in the kitchen with dear friends. Great conversation, lots of hugs and memories made. The fringe benefit is the healthy, fermented foods we created for our families! honey garlic jars appear to be a bit overfilled but no worries! I used some crystallized raw honey and it may take a day or two for it to liquify to reach the proper level in the jar.


Honey Fermented Garlic Cloves

With flu season in full swing, there was a subject we discussed at yesterday’s class that wasn’t pressure cooking related at all! There was a lot of interest in the fermented foods we consume to boost our gut health and immunity. We will get our June fermenting class scheduled soon. In the meantime, here’s the link to the recipe to get you started! 





Another Reason To Love My Instant Pot!

Another reason to love my Instant Pot! Ken is making repeated trips out to check the greenhouse in the storm. I wanted something nourishing for him when he needed to warm up and dry off. I put 2 quarts of tomato juice in the IP together with salt, pepper, garlic powder, chili powder and a bay leaf. Added half a diced onion, 3 or 4 handfuls of pasta shells and some diced celery. Manual/high pressure for 6 minutes with a controlled quick release. Stirred in some diced bacon and black beans that I had pre-cooked. I left the pot on it’s ‘keep warm’ cycle. Now as long as we have power (and we pray it stays on) he has a bowl of hot soup waiting for him. Stay safe and warm everyone! 


Ciabatta Bread

Ciabatta bread is a fermented bread...just like Sourdough. Many people who find themselves to be gluten intolerant discover that they can still enjoy this type of bread because the bacteria created during the fermentation process pre-digests many of the things that our bodies have a difficult time processing. We serve Ciabatta at our fermenting classes. It’s a favorite and one of our most requested recipes! Credit to my dear friend, Nancy for the original recipe.



Sunday Morning Breakfast

Sunday morning breakfast! Soft-Boiled, fresh farm eggs cooked perfectly in the Instant Pot and served with homemade Ciabatta bread!  

Instant Pot Soft Boiled Eggs

Place 1 cup of water in Instant Pot liner. Place room temperature eggs onto trivet or into steamer basket. Put lid on Instant Pot and program for manual/high pressure for two minutes. Immediately perform a quick release. Place eggs into a bowl of cold water until cooled just enough to handle. Peel and serve immediately while still warm.  

Ciabatta bread recipe coming this week!