I love almond butter and I make my own. I had some store bought not too long ago and it just wasn’t as good to me anymore.
Homemade is so fresh tasting and it is not hard to make, it just takes a powerful blender and some patience.
Here is how I make it.
I use raw, unsalted almonds. It is important to roast your almonds. I have tried them not roasted and they do not produce enough oil so you end up adding a lot of oil. Roasting them brings out the oils and makes the almond butter more tasty.
I use my air fryer to roast mine. I roast them for about 6 minutes at 325. If you use a regular oven you will need to double that time. This is two cups of almonds.
After roasting, let cool then dump into a blender. I just bought an instant pot blender. This thing makes soup, which I have yet to try, but I’m super excited!
Blend on high. When you first start blending the almonds will be dry and powdery. Just keep going.
After a couple of minutes it will start to get creamy. At this point you can add honey, maple syrup vanilla or whatever you like. I prefer mine plain. I add a pinch of sea salt and a drizzle of avocado oil. I will open the lid a few times and scrape down the sides.
Here is my almond butter! I just jar it and place it in the fridge. It’s good 2-3 months in the fridge, but I’ve never made it that far. I make some every week or so.
I like my almond butter a little gritty. If you like a smoother texture you may need to add more oil and blend longer.
My favorite way to enjoy almond butter is on toasted sprouted bread. It goes perfect with a cu of coffee in the morning!
Today I made Turkey Breast. We made the most delicious Turkey club sandwiches with it. I decided to make some stock with the carcass. I tried making it in the instant pot for the first time, it was so fast and easy and I didn’t have to babysit a simmering pot on the stove.
I just put in the carcass and added, carrots, onions, celery, crushed garlic, a bay leaf, parsley, thyme and 10 cups of water. I set the instant pot to 30 minutes and let it naturally release.
After all the steam released, I opened the lid and unplugged the pot and let the stock cool.
I poured the stock through a strainer. I decided to freeze the stock because I wasn’t planning on using it right away.
I wanted to vacuum seal it so this was my method.
I poured the stock into small containers and froze them into cubes.
Once frozen, I was able to seal them in bags. Whenever I need some broth, I’ll just thaw what I need and I have some yummy homemade broth.
I saw a slow cooker recipe for chicken and dumplings where you use canned biscuits for dumplings and although there is nothing wrong with that recipe, I decided to make my own version with homemade dough, in the Instant Pot.
I love cooking in my Instant Pot. I have not used my slow cooker since I bought mine a couple of years ago.
So, here is what I came up with and man is it delicious!
I started out by chopping about 1/2 cup of each, carrots, celery and onion.
I drizzled some olive oil in the instant pot and added a tablespoon of butter and turned it on saute.
I sauted the veggie trio for a minute or two, then added garlic.
I sauted them for about 4 minutes, until tender. I added salt, pepper and Italian seasoning.
While that was cooking, I cut up two boneless skinless chicken breasts into chunks.
Then I turned off the Saute function and added the chicken to the pot. I also added four cups of chicken broth and one can of Cream of Chicken soup, gave it a stir and sealed the lid and set the cook time to 10 minutes.
While that was cooking, I made the dough for the dumplings. I use self rising dough and I like to sift it because it makes the dumplings more fluffy. I use a strainer with a handle to sift with.
I added two beaten eggs, sour cream, salt and water to my flour and gently mixed it into a dough.
I use a cookie dough scoop to scoop my dough so they will be similar in size.
The chicken cooked for 10 minutes then natural released for 20 minutes. I opened the pot, turned off the cook function and turned saute back on and started adding my dough.
The dough cooks very fast in the hot liquid. I left saute on while I gently pushed the dumplings under the liquid, allowing them to cook all around. This only took 5-6 minutes.
Last thing I did was sprinkle some parsley on top and closed the lid and turned the instant pot onto the warming function, Lo, until they were ready to serve.
This is a very delicious recipe and the homemade dumplings make it extra special. Here is the ingredient list.
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
Drizzle of Olive Oil
1 T Butter
3/4 t salt
3/4 t pepper
1 t Italian seasoning
2 boneless skinless chicken breasts
4 cups chicken broth
1 can cream of chicken soup
2 cups self rising flour
2 beaten eggs
2 T sour cream
1 t salt
1/2 cup water
Start out by chopping about 1/2 cup of each, carrots, celery and onion. Drizzle some olive oil in the instant pot and added a tablespoon of butter and turn it on saute. Saute the veggie trio for a minute or two, then add garlic. Saute for about 4 minutes, until tender. Add salt, pepper and Italian seasoning. While that is cooking, cut up two boneless skinless chicken breasts into chunks. Then turn off the Saute function and add the chicken to the pot. Also, add 4 cups of chicken broth and one can of Cream of Chicken soup, give it a stir and seal the lid and set the cook time to 10 minutes. While that was cooking, make the dough for the dumplings. Use self rising dough and sift it because it makes the dumplings more fluffy. Add two beaten eggs, sour cream, salt and water to flour and gently mixed it into a dough. (I use a cookie dough scoop to scoop my dough so they will be similar in size.) Cook the chicken for 10 minutes then natural released for 20 minutes. Open the pot, turned off the cook function and turn saute back on and start adding scoops of dough. The dough cooks very fast in the hot liquid. Leave saute on while you gently push the dumplings under the liquid, allowing them to cook all around. This takes 5-6 minutes. Sprinkle some parsley on top and serve.
Fall is fast approaching and I’m getting in the mood for stews and soups! This is my fast and easy instant pot beef stew recipe.
I shop at Aldi a lot and this stew is made almost entirely with Aldi ingredients:
1lb Stew Meat
1/4 C Chopped Onions
1-2 Garlic Cloves Minced
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Italian Seasoning
2 Bay Leaves
2 T Tomato Paste
2 T Corn Starch
4 C Beef Broth
12 oz Mini Potatoes
3 Carrots Cut up
I started with stew meat from Aldi. It was just a bit over 1lb.
Set the instant pot to sauté. Drizzle olive oil on the bottom of the pot. Dump in meat, onions and garlic into the instant pot and brown meat on all sides, not cooking meat all the way through. Add seasonings.
With a slotted spoon, remove meat from the pot, leaving the juice.
Whisk in beef broth until lumps are gone
Stir in tomato paste
Add meat, carrots, potatoes and bay leaf back into the pot and stir
Close the lid and seal the vent. Set on manual for 35 minutes. After time is up, let the pot naturally release for at least 20 minutes. Remove Bay Leaves.
I like to serve it with crusty ciabatta rolls from Aldi…Enjoy
This is a recipe that serves 3-4 people. I like to make lasagna in the summertime but do not like heating up the house to bake it. This is great for that or even camping or if you don’t have an oven to bake it. It’s also great if you just want a small pan of lasagna.
No boil Lasagna Noodles
1.5 lbs ground beef
1 Jar Your Favorite Pasta Sauce
1 Pint Ricotta Cheese
Salt and Pepper
Start by cooking the ground beef in the instant pot on sauté. Add salt and pepper. You can add onions and garlic at this time if you wish.
Spray a pan that is made to fit inside the Instant Pot. I bought this one off of Amazon. You can also use a spring form pan.
Break up lasagna noodles and arrange them in the pan.
Layer beef, sauce, ricotta and mozzarella.
Keep going…I did three layers.
Layer foil like this then wrap up pan, leaving space between foil and cheese. you have to put water in the Instant pot to bring to pressure and you don’t want water getting into your lasagna.
A rack with handles is needed because the pan fits tightly in the pan and the handles are needed to lift the pan out. I use this silicone one.
Pour 1-1/2 Cup water in pot and place pan down inside.
Close lid and set to sealing. set manual time to 26 minutes. After time is up, let it naturally release for 15 min or until ready to serve, it will stay warm. Remove from pot and let sit for 5-10 minutes to firm up.
I like to place the lasagna under the broiler for just a couple of minutes to brown the cheese but this step is not necessary, you can also use a hand torch.
This rice dish has amazing flavor and would be delicious with any main dish meat. It is an instant pot recipe and cooks up super quick! This serves 4-6 people and can easily be doubled.
2 C Rice (I used Jasmine, so fragrant)
2-1/4 C Water or Broth
1/2 Diced Onion
1 T Minced Garlic
Juice From One Lime
1. Rinse Rice
2. Set Instant Pot to Sauté, add olive oil to cover the bottom. Sauté onions, garlic and rice for about three minutes.
3. Add water or broth and stir. Set lid on place, vent to seal, set time for four minutes. After time is up and instant pot beeps, let it naturally release for eight minutes. Then carefully release excess steam.