Instant Pot Spaghetti

This is my own version of Instant Pot Spaghetti.  I took a basic recipe and added some of my favorite ingredients.  I often make it with Penne Pasta rather than Spaghetti Pasta, but either works.  Yes, I even took my instant pot camping this summer.

Instant Pot Spaghetti
1 lb. hamburger
1/2 c. onion, diced
3 cloves garlic
1 c. red and/or green peppers, diced
1 t. Italian Seasoning
1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)
24 oz. Spaghetti Sauce
24 oz. crushed tomatoes
1/3 c. spaghetti seasoning
4 1/2 c. water (or just filled the spaghetti sauce & tomato cans with water)
1/4 c. butter (optional)

Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.
Add the Pasta and pour over the sauce, tomatoes, seasoning & water.  Make sure the water completely covers the pasta.
Seal and Set for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Lemon Curd

Instant Pot Lemon Curd
4  eggs
2  egg yolks
1 c. sugar
1 c. freshly squeezed lemon juice
1 T. lemon zest
5 T. butter, salted and room temperature

In a 7 inch round pyrex oven-safe glass container, using a silicone whisk, whisk together eggs and egg yolks. Whisk in sugar.  Whisk in lemon juice and zest. Cover the glass container with aluminium foil.
Pour 1 cup cold water in Instant Pot. Place rack in and carefully place the pyrex dish on the rack. Seal the lid and cook at High Pressure for 1 minute, then Natural Release for 10 minutes.
Note: If using heavy duty aluminum foil, add on an extra minute to the pressure cooking time.
Release pressure. Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. Whisk the mixture well.  The whisk in the butter, one half at a time. The Lemon Curd will thicken as it cools. Chill in the fridge for at least 4 hours before serving.

* Best NOT to use metal utensils as it may develop a metallic taste if metal utensils are used. 

Log Cabin Day 2019

Well Monday, Feb. 18 was Log Cabin Day.  Kristen, Kelsey and baby Evelyn came up from Utah.  We had a great weekend crafting, preparing and attending Log Cabin Day.  Jan Irving and Abbi were the greeters.  Our classes were:  Cooking Under Pressure by Surine Greenway, Freezer Jam by Karla, Aquaponics and Korean Natural Farming by Rick Dorey.  All classes were well attended.  Mom was one of the founders of Log Cabin Day and started it somewhere between 1973 and 1983.  It was held every year on President's Day until she passed away unexpectedly on Feb. 19, 2006, the day before Log Cabin Day.  It went on without her as she had everything prepared.  We hold it every few years to honor our Mom, Evelyn Atkinson.  Sharing all the many things she loved and taught us.




      Kelsey, Kristen Kara, Katie, Karla & Abbi

Here are the recipes shared this year.

Cooking Under Pressure - Instant Pot Recipes

In class we made Taco Pasta, Brown Rice, Brown Sugar Carrots & Rice Pudding.  It was a very delicious lunch!!!

For a double batch of the Rice Pudding.....Double the ingredients but keep the cooking time the same except allow Natural Pressure Release for 15 minutes. 

Freezer Jam Handout

CLEAR JEL FACTS & JAM MAKING

BY KARLA KIMBALL, U OF I ADVANCED MASTER FOOD SAFETY ADVISOR

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

What is Clear Jel???

It is a modified food starch derived from corn.  It is available in Instant and Regular forms.  Instant is used for jams, sauces, puddings, basically anything you don’t cook.  Regular is used for pie fillings, soups, gravies, basically those items that you do cook. 

Advantages to using Clear Jel:

·         It reduces the preparation time and calories by reducing the sugar in most recipes

·         It saves money over packaged pudding mixes, pectin and etc.

·         It thickens almost instantly – sets up in 10 minutes

·         It makes baked foods chewy and moist

·         It stores indefinitely

INSTANT CLEAR JEL FACTS

It has been precooked and will swell or thicken instantly without cooking.  If mixed properly with other dry ingredients before adding to liquid, it will not lump.  If lumps do appear, whip with a wire whip or blender until smooth.  It is clear and can be colored with Kool-Aid or Jello to the color and taste you want. 

Tips for using INSTANT CLEAR JEL

·         Clear Jel tends to lump so mix it with dry ingredients of at least equal amounts to prevent lumps.  If you need to add more later for added thickening, add small amounts by sprinkling it in, or mix with more dry ingredients. 

·         Mix with a wire whip or blender or mixer. 

·         Thickens within 10 minutes so you know right away if you need to add more thickening.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed, in most cases I use the same amount called for.

·         Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 

Tips for using REGULAR CLEAR JEL

·         Dissolve in cold water before adding to liquid.

·         Use for cooked products.

·         A great thickener for a clear and pretty finished product such as, salsa, mandarin sauce, fruit sauces, syrups, BBQ sauces, taco sauces, and etc.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed, in most cases I use the same amount called for.

·         IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

FREEZER JAM  (STRAWBERRY IS OUR FAVORITE) This recipe can be doubled or tripled

Stir together in large bowl with a wire whip, making sure the ingredients are well mixed together.

 2 c. sugar           1/3  to ½ c. instant Clear Jel         1 pkg. unsweetened Kool-Aid (flavor of berries or lemonade)

Stir in:    5 c. mashed berries  or  3 ½ c. berry puree

Stir in:    ½ c. light corn syrup

Sets up within 10 minutes.  Pour into containers.  Can be frozen or used immediately. 

WINTER’S MAGIC JAM    (A good way to use up older canned fruit)

1 qt. Bottled fruit, peaches, cherries, etc.

1/3 c. heaping, instant Clear Jel

2 c. sugar

1 pkg. appropriate flavor, Kool-Aid or jello

¼ c. lemon juice

½ c. light corn syrup

Blend fruit in blender or mash it if you like a chunky jam, set aside.    Mix together in large mixing bowl:  Clear Jel, sugar & Kool-Aid, stir well to prevent clumps later.  Stir in the blended fruit. Stir in the lemon juice.  Stir in the corn syrup.  If desired add additional spices as desired, cinnamon, cloves, ginger, etc.  If jam is too thick you can add additional fruit juice or water.  Pour into jars, leave 3/4 “ head space as the jam will expand in the freezer. Can be used immediately or freeze for later use.  

                                        Abbi, Katie, Kara, Jenifer, Karla, Kristen & Kelsey

Until next time!!!