This Texas girl grew up on good southern cornbread. It was a staple alongside a big pot of pinto beans.
Since I’ve been doing sourdough a lot lately, I thought I’d give sourdough cornbread a try. This is based on my grandmother’s cornbread recipe with a few tweaks. It’s delicious and moist, not grainy at all. You should all try it.
1 cup cold sourdough starter
1 tsp salt
1 cup water
2 tbls honey
1/4 cup oil
Mix all the above ingredients together. Then add…
1 cup all purpose flour
1/4 whole wheat
3/4 cup corn meal
1 tbls baking powder
Mix and pour in a greased cast iron skillet 8×8 casserole dish.
Similar to my IP Lo Mein of recipe, this is a vegetarian recipe but can easily be served with leftover meat if desired.
This can also easily be a one pot meal if you sauté the veggies in the IP liner before and remove them before cooking the noodles. If you are short on time though, set the noodles to cook in the broth and sauté the veggies on the stovetop to mix in once the noodles are done.
Vegetarian Instant Pot Ramen:
If you want a one pot meal, start by sautéing the vegetables of your choice. Today I used the ones listed below. This is a great recipe to use up little bits of a variety of vegetables that need to be eaten.
1/2 cup yellow onion, chopped
1/2 cup chard or celery stems, chopped
1/2 cup bell pepper, chopped
1 cup diced mushrooms
3 cloves of garlic, diced
4 cups chopped kale or chard
Sauté veggies in the liner of the IP and remove before adding noodles. Or sauté in a separate pan on the stovetop.
After the veggies have been removed if you sautés them in the IP liner, add….
1 tsp salt
1/4 tsp pepper
1/4 cup soy sauce or Bragg’s Aminos
8 cups of chicken or beef broth, or 8 homemade bullion cubes and 8 cups of water (the liquid should come a little less than halfway up the sides of the pot)
1 – 1 1/2 pounds thin spaghetti (I used regular spaghetti noodles the day I made this and took the pictures as I didn’t have think spaghetti on hand.)
Break the noodles in half alternating directions. The noodles don’t have to all be completely covered by the liquid but they should all be moistened. Do not stir or compress the uncooked noodles.
Lock the lid on the pot and seal the pressure valve. Cook on High Pressure, Warm setting OFF, for 3 minutes. Quick Release.
Immediately stir the noodles and add in the cooked veggies. Let it sit for 5-10 minutes to allow the past to absorb some more of the liquid.
Add meat if desired. We like to serve this with chicken strips on the side.
May seem counterintuitive to go to the trouble to go to the trouble of making refried beans only to dehydrate them, but this makes a great, shelf-stable convenience food, or is excellent lightweight, easy to carry, protein packed food for a backpacking or camping trip.
I used to buy the Santa Fe dehydrated refried beans for many years. I would use them when I needed a quick lunch. But prices went up and we couldn’t afford them any more. So, I had to figure out how to make my own.
If you’re going to make these, you might as well make a lot. You can presoak and cook the beans on the stovetop, but cooking dried beans in my Instant Pot is one of my favorite uses for that appliance.
Cooking Dried Beans in the Instant Pot:
Sort 2 pounds of dried pinto beans.
Add the beans to the IP along with 2 tsp salt, 1/2 tsp black pepper, and 8 cups of water.
Lock the lid and set the valve to the sealed position.
Set the Instant Pot for Pressure Cook, High Pressure, 48 minutes, Warm setting OFF.
Quick release the pressure and stir the beans.
Mash the beans using your potato masher until they are the desired texture.
Drying in the Dehydrator:
Spread them evenly on dehydrator trays as thin as possible, about 1/4” thick.
Dehydrate at 145 degrees for 12-24 hours until they are completely dry and will crumble to a powder.
Drying in the Oven:
Alternatively you could spread these on parchment paper and dry on cookie sheets in your oven on the lowest heat setting. Aim for no warmer than 150-170 degrees. You want them completely dry with no moisture left. They should crumble to a powder
You can store in portion sizes appropriate to your family size in plastic zip-lock bags or in glass jars. 1 cup = about 2 servings.
To rehydrate the beans for a meal, add 1 cup of dehydrated beans to 2 cups of boiling water. Simmer about 5 minutes until all the water is absorbed. Estimate about a 1/2 cup dried beans per serving per person.
Do not use a bag or jar of beans if you open them and they have a strong musty smell. If this happens it is likely that all the moisture was not dehydrated out of them and that they have spoiled.
This meal works best with cold leftover rice. If you don’t have leftover rice make your rice a few hours in advance and let it cool to room temperature.
Leftover Fried Rice:
3 cups cooked and cooked brown or white rice
Start by chopping the following…
1 cup chopped onion
4 cloves minced garlic
4-5 peeled and chopped carrots
Heat a skillet until hot. Add 4 tbls of olive oil. Sauté the onions and carrots in the skillet until the onions are soft and the edges are beginning to brown. Add the garlic and cook for about 2 minutes.
1 1/2 tsp sea salt
1/4 tsp black pepper
Stir in the cooked rice until it is incorporated and coated with the oil. Add a little more oil if needed.
And any other veggies of choice such as chopped kale, mushrooms, etc. Cook until everything is incorporated and heated through.
Make a well in center and add 4 egg yolks if desired scrambling until cooked. (Optional)
Make another well in the center and add 1/4 cup honey and 3 tbls of soy sauce or Braggs Liquid Aminos.
Stir util combined.
Add cooked meat of choice like leftover chicken or beef. This would option if you prefer to this dish to be vegetarian.
This can be a one pot meal if you want it to be. If you’re short on time, get this beans cooking and brown the ground beef in a skillet.
In the Instant Pot (or skillet), cook 1 lb of hamburger until browned.
To the meat add…
1 tsp salt
5 shakes of black pepper
1 tbls chili powder
1 tbls + 1 tsp granulated garlic
1 tbls cumin
1 tsp onion powder
Stir to combine the spices a little water to help them dissolve if needed.
If cooked in the IP, remove the meat and set aside.
Add 1 lb of sorter, dried pinto beans to the Instant Pot.
Cook in IP with ½ tsp salt, 10 bullion cubes, 10 cups of water, high pressure, 48 minutes. Quick release. (If you don’t have homemade bullion cubes, just use 10 cups of chicken broth, either store bought or homemade.
Add the following…
1 cup frozen corn
Chopped celery or chard stems
Reserved hamburger meat
Turn Saute setting on for 10 minutes to heat the final ingredients.
Serve with tortilla chips. Or add cut up flour tortillas with when you add the chopped and frozen vegetables. The flour tortillas balloon up almost like dumplings.
Use pre-cooked chicken instead of the hamburger. Use black beans (cook on HP, 35 minutes, QR) instead of pinto.
6 oz. fresh raspberries (approximately 1 cup, frozen can be used also)
Zest of 2 lemons
3/4 cup sourdough starter (can be fed or unfed)
2 cups of milk, reserve 1/3 cup
Mix everything but the 1/3 cup of the milk. You want a very wet dough that just holds together or your scones will be dry. Add the remainder of the milk 2 tbls at a time if needed.
Turn the dough out onto a floured board. Gently press into a rough rectangle. Flour the top. Lift the dough and fold it in half over on itself. Press it out into a rectangle again. Flour the top. Lift it up and fold it in half again. Repeat this process 3 more times. This is called laminating the dough. It adds layers which result in a fluffier, flakier end product. After the last lamination, press the dough into a rough rectangle again until it is about 1 inch thick. Cut out your scones with a biscuit cutter, pizza cutter, or knife.
This is one of our go-to weeknight dinners. It’s a super easy, one-pot meal. Pay attention to the tips for keeping the burn setting from kicking in.
This recipe is written for an 8 quart Instant Pot. It makes enough for a dinner for a family of six with leftovers. If you have a smaller Instant Pot, or just don’t want that much food, cut the recipe in half.
Saute 2 pounds of ground beef on the Saute setting until browned.
Add 1 1/2 tsp salt, 1/4 tsp black pepper.
Add chopped onions and garlic if desired.
Once the beef is browned, gather 3 – 24 oz. jars of your favorite pasta sauce. Add one jar and stir to mix with the ground beef. Add the 2 remaining jars but do NOT stir.
Next add 2 pounds of spaghetti to the Instant Pot. Take the spaghetti from the box in small handfuls, breaking the pasta in half lengthwise and alternating directions as you lay them in. For example, lay one handful in one direction, and lay the next handful in the other direction so that they are crossing alternating perpendicular to each other. DO NOT STIR the spaghetti into the pasta sauce. You want the spaghetti to be on top, and the sauce on the bottom so that the pasta does not stick and activate the Burn setting.
At this point you could also add in chopped vegetables, like carrots or bell peppers, on top of the noodles if you wanted more of a Ragu sauce.
Next fill your 3 spaghetti sauce jars with water, and shake to loosen all the extra sauce on the sides, and pour the 3 jars of water over the pasta. The pasta does not have to be submerged in the liquid, but it is a good idea to try to moisten all of it as you pour the water over it. Once again DO NOT STIR.
Lock the lid on the pot, seal the valve, and set for High Pressure for 2 minutes. Quick release, and stir to mix.