Instant Pot Butternut Squash with Apple and Pepitas

I will never buy cut butternut squash again.  Thank you Instant Pot!

2 tablespoons unsalted butter
1/2 cup pepitas (purchase them on Amazon if you don’t love in SW)
1 medium red onion, chopped
1/2 tsp dried ancho chile
1 apple, chopped
1/2 teaspoon rep pepper flakes
1/2 teaspoon cinnamon
2 butternut squash cooked in instant pot
Salt to taste
1/4 cup honey or maple syrup
1/2 cup raw sugar
1/3 cup sour cream

PREPARATION

Cook your butternut squash in your Instant Pot. You will do this buy cutting your butternut squash in pieces and placing on your trivet. Then pour one cup of water in your Instant Pot and set manual high for 17 minutes. Remove your squash from skin and set aside.

Melt butter in your Instant Pot. Place your onion and chopped apple in your melted butter and cook for several minutes on sauce function.

Add half of the pipitas and cook for a few more minutes. Add one cup of apple juice. Then add ancho, red pepper flakes, cinnamon and butternut squash.

This is how your onions and spices should look when you pour in your apple juice.

Stir in 4 cups water. Bring to a boil, then use your emersion blender to blend your soup.

Add your maple syrup or honey then sugar. I tend to like my soups sweet and spicy if you don’t cut back on the amount of sugar or syrups.

 Then sour cream to taste.

Serve the soup in warm bowls with toasted pepitas on top.

Peach Crisp w/ peach drizzle

We all know I have a peach tree by now.  Here is a great Peach Crisp recipe to impress a crowd.

Filling
5 cups thinly sliced peaches, reserve syrup
1/4 cup flour
3/4 cup raw sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Topping
3/4 cup raw sugar
1 tablespoon molasses
2/3 cup e flour
2/3 cup oats can be quick or old fashion
1 teaspoon ground cinnamon
1/2 teaspoon cardamon
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup toasted pecans broken in larger pieces
1/2 cup unsalted butter melted

Directions:


Measure out your ingredients.

Drain your peaches but save juice for your drizzle.

Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine.

Spoon into prepared baking dish or dishes.


Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together.

Add the butter and stir with a rubber spatula until the mixture is crumbly.

Evenly sprinkle topping over peaches.

Bake for 30 to 40 minutes depending on size of pan at 350 degrees. The topping should be golden brown, and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack while making your drizzle.

Take your peach juice from your drained peaches and place in pan.

Reduce for about 10 minutes and add 1 tablespoon cornstarch to 2 tablespoons water then stir into your reduced peach juice.  Continue to stir for a couple of minutes and util it thickens.

Serve warm, with a scoop of ice cream and your peach reduced syrup drizzled over top.

You can reheat in oven t 350 degrees for 20 minutes and just cover your top so it doesn’t continue to brown. This crips will freeze nicely for up to 3 months but I have to be honest ours never hit the freezer.

Harvesting Lemongrass

I have a lovely little greenhouse that provides me with lots of Lemongrass. Below you will find a couple of ways to harvest and make your Lemongrass work for you.

Once I removed and wash my stalks I then cut them in various sizes.

I take half of my harvest and place then in freezer safe baggies with coconut milk.  Since most of my recipes require coconut with lemongrass this is a great way to store lemongrass for later use.

I usually use larger pieces for the freezing then I do drying.

Here you can see the various sizes that I play on baking sheets and place in the oven at 200 for several hours.

I don’t bother separating them I wait until their partially dried to pull the shoots apart.

Here’s what your dried lemongrass will look like.  If you struggle with time management and started to late in the evening just throw your oven on proof temp which is around 100 degrees and bring back up to 200 in the morning to continue process.

The dried lemongrass is perfect of herbal unfused teas.

Instant Pot Creamy Leek Soup

I love Leek soup.  I tend to buy it at Safeway, it’s a quick go to for a simply soup….My Instant Pot has rescued me once again from processed soup.  This soup is so quick and simple.

Ingredients
1 pound of peeled and cut Potatoes
2 good size sliced Leeks (only the white portion)
1 chopped Onion of your choice
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon Oregano
4 cups chicken broth
1/2 cup half and half or milk
Some Olive Oil
Salt and Pepper to Taste
Bacon for Garnish

 

First you will place your olive oil in the bottom of your instant pot and place on saute. You will sweat your chopped onions and leeks for several minutes.

Once the have begun to sweat you will add in your oregano and pepper flakes.  I do have to warn you if you can’t handle the heat then add your red pepper flakes at the end of the soup making process.

Toss in your cubed potatoes

Then your milk and broth.  Turn off your Instant Pot and place on Manual High for 10 minutes.  Make sure your valve is closed so it can come to pressure than walk away. You will want to wait for it to come down Natural Pressure wise.  I went and picked up my son from school.

When you open the pot it will look like this.

I did two rounds in my blender although you could also do an emersion blender if you wish. From here you need to taste it and add salt and pepper to your liking.

It gave my 5 very nice size bowls of soup.

Look at how creamy this soup is.

Instant Pot Jack Daniels Pumpkin Cheese Cake

This is a variation of This Old Gal’s Pumpkin Bourbon Cheesecake.

Ingredients
Crust
3/4 cup  Graham Crackers
1/4  cup Pecans
1/4 teaspoon ground ginger
1 Tablespoon Molasses
1/4 cup raw Sugar
2 Tablespoons Unsalted Butter, melted

Filling
16 oz 1/3 fat  Cream Cheese, room temperature
2 Whole Eggs,  room temperature
1 Egg Yolk, room temperature
¾ cup canned Pure Pumpkin
1/2 cup raw sugar
1 Tablespoon Molasses
½ teaspoon Vanilla extract
1.5 Tablespoons Bourbon
1 Tablespoon cornstarch
1.5 teaspoons Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon ground Ginger
½ teaspoon Salt
¼ cup Heavy Cream
Topping
1 cup Sour Cream
1 Tablespoon raw Sugar
½ Tablespoon Jack Daniels Tennessee Fire

 

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Crust
Add graham crackers, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form.

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Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.

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It will look like this.

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Pour cookie mixture into bottom of greased 3, 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides. Place pan with crust into freezer for 15 minutes.

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Blend together cream cheese, sugar, pumpkin, Cornstarch, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth.

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Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.

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Hand blend in cream thoroughly.

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Pour filling into the pan, on top of the graham cracker crust.
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot. Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
I was able to stack 2 at once and then process the last one by itself.
High Pressure for 40 minutes. Allow a 15 minute natural release. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.

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Mix together the sour cream, sugar and whiskey and then spread on the hot cheesecake.

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Let cool on wire rack for one hour. Then
cover and place in refrigerator overnight.
Remove Cheesecake from pan and serve. Instant Pot makes the most amazing creamy cheese cakes.  I also love that you can make smaller ones and freeze them!

Instant Pot Lemon Asparagus Soup

img_6051This Asparagus soup is so fresh and full of lemon flavor.

2 pounds fresh asparagus, woody ends removed
1 yellow onion rough chopped
2 garlic cloves
3 tablespoons unsalted butter
1/2 teaspoon dried thyme
5 cups chicken broth
Zest + juice of organic lemon
1 teaspoon salt
8 ounces light sour cream

img_6037Throw your chopped onions into your instant pot after Saute function has melted your butter.

img_6038Once they begin to caramelize add your garlic.

img_6039Chop asparagus into 1 inch pieces. Throw in the pot with 5 cups of your broth, and thyme, salt, lemon zest and juice.
Press the “Keep Warm/Cancel” button on the Instant Pot. Place Instant Pot lid on top, secure it into the locked position. Make sure the valve on the top is in the sealed position.

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Press “Manual” {on HIGH pressure} and then the “-” until you get to 5 minutes.  Allow to naturally pressure release for a few minutes then using an oven mitt, turn the valve to release the pressure.

img_6046When you open the lid it should look like this.

img_6047From here I used an emersion blender. You could also use a standard blender.  I prefer to only clean one pot.

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It should look like this.

img_6049Add your sour cream and blend.

img_6051This soup is perfect as is but you could top it with more sour cream, or steamed asparagus if you choose to.