HOW TO: Instant Pot Beets

HOW TO: Instant Pot Beets

*This recipe is great for beets from the garden or grocery store.

*Use any amount of beets that fits within the removable bowl of your Instant Pot.

Prepare beets

• Trim beet greens to 1"

• Do not trim root or peel beets at this time

• Rinse dirt from beets (no need for 100%)

To removable bowl of Instant Pot, add: 

1 cup water 

Beets

Cover with pressure lid, then:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "20" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain beets, then……

Peel

• Trim ~1/4" off crown of beet, removing the remaining green

• Trim root, including ~1/4" of lower beet

• Using finger tips, slide the skin from the beet

• Rinse peeled beet in water

Cut into slices or cubes

Serve hot.

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Window to B’s kitchen…

Naan (Indian Flatbread)

The traditional method for cooking naan is draping the dough over a gadhi (round cloth pillow) and pressing against the wall of a tandoor oven, cooking until the top puffs up and browns. A tandoor is a cylindrical clay or metal oven. Since the average home-cook doesn't have access to a tandoor, we've provided two alternate methods below.

This recipe can be prepared by hand, in a food processor or in a bread maker*.

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Naan (Indian Flatbread)

In a small bowl, mix together:

3/8 cup plain yogurt

1 egg yolk

2 T oil

3/8 cup water (adjust as needed)

*Ingredients should be equal to 1 cup when combined. Adjust water as needed.

Set aside.

Combine in a large mixing bowl:

2 cup (10 oz) flour

1 tsp yeast

1 tsp salt

2 tsp sugar

Sift together. Add:

Liquid mixture

Stir together until shaggy dough forms. Knead ~5 minutes until dough is smooth. If needed, while kneading add additional:

1/8 cup (1 oz) flour

Divide into 4, cover and let rest for 1-2 hours.

Cooking directions:

Method 1:

Only for those who prefer life at the edge of danger . . .

1. Place 10" cast iron skillet in oven and preheat to 450F for 10 minutes

2. Remove hot skillet from oven and pour in 1 tsp of oil, CAREFULLY use a paper towel to oil surface

3. Return skillet to oven

4. Select one ball of dough, press into a 9" circle using a rolling pin

5. Pierce the 9" circle all over with a fork

6. Mist top surface with water

7. CAREFULLY transfer to hot cast iron skillet in oven, close door and cook for 2 minutes

8. Open oven and turn flatbread over, close door and cook for additional 20 seconds

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 4-9 with remaining balls of dough

11. Serve hot

Method 2:

Safe as any cooking venture ever is . . . 

1. Heat 1 tsp oil in 10" cast iron skillet over medium heat on stovetop

2. Wipe oil out of skillet with paper towels

3. Select one ball of dough, press into a 9" circle using a rolling pin

4. Pierce the 9" circle all over with a fork

5. Mist top surface with water

6. CAREFULLY transfer to hot cast iron skillet on stovetop, cover immediately with lid

7. Cook for 2 minutes until the bottom is browned

8. Flip naan, cover and cook for ~2 minutes longer

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 3-9 with remaining balls of dough

11. Serve hot

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Brenda’s tips:

• Serving size: 4

• America's Test Kitchen recommends the covered skillet stovetop method.

• Makes a great side dish to Chicken Tikka Masala

• Covered dish: pot or skillet with fitted lid works best

*Bread maker instructions:

• Add dry ingredients first and then the liquid ingredients.

• Start the "dough" cycle and allow to run for 5-8 minutes, until dough is nicely kneaded.

• Remove from machine and divide into 4, cover, and set aside to rest for 1-2 hours. Resume directions above.

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Window to B’s kitchen…

Oven Roasted Cabbage

Oven Roasted Cabbage

Prepare sheet pan with parchment, set aside.

Preheat oven to 375F.

Thoroughly wash:

1 head of cabbage 

Drain.

Cut four 1/2" thick slices, generally from the center of the head.

Place on prepared sheet. 

Brush with:

Olive oil

Lightly season with:

Salt 

Transfer pan to oven. Roast for 10 minutes, turn each cabbage slice over.

Roast additional 5-10 minutes, until slender leaves of cabbage begin to blacken.

Serve hot as a side to anything.

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Brenda’s tips:

• Serving size: 4 servings 

• Season with other herbs or spices as desired

• Don't discard the sides of the cabbage head…

  • shred it for a salad

  • chop finely for Dumplings

  • slice thinly for Lo Mein

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Window to B’s kitchen…

Before roasting

After roasting

Pan Roasted Cauliflower

Pan Roasted Cauliflower

Thoroughly wash:

1 head of cauliflower

Drain.

Set skillet over medium heat.

Separate florets:

• Break apart by hand OR

• Slice entire head in 1/2" slices and each slice into 1" wedges.

Add to heated skillet:

1 T oil or butter

Cauliflower florets

Lightly season with:

Salt

Garlic powder

Periodically turn the cauliflower, to allow browning on all sides.

• Cook 5 minutes for crisp

• Cook 10 minutes for tender (much longer it’ll be mush)

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute other herbs or spices for the garlic as desired

• Pan roasted cauliflower is particularly great as a side dish for:

  • Bacon Fried Rice

  • Orange Chicken

  • Coconut Chicken Curry

  • Kung Pao Chicken

  • Lo Mein Veggie Style

Raspberry Rolls

Raspberry Rolls

Make one batch of Brenda's Favorite Dough Recipe

While dough is rising, prepare each of these 3 parts:

1. Cream Cheese:

In a small mixing bowl, combine:

4 oz cream cheese, softened

2 T butter, softened

1/4 cup sugar

1 tsp vanilla

Mix together until smooth. Set aside. 

2. Raspberry:

In a small mixing bowl, sift together:

1 1/2 cups raspberries (frozen recommended)

1 1/2 tsp corn starch

Set aside. (Note: raspberries will continue to defrost while resting.) 

3. Glaze:

1/4 cup (1/2 cube) butter, softened

1 oz cream cheese, softened

1/2 tsp vanilla

Cream together, then add

3/4 cup powdered sugar

2 Tbsp milk

Stir together until smooth.

IF too thick, add up to:

2 Tbsp milk

Set aside.

Roll out dough:

1. Once dough is risen: prepare a large, clean surface by lightly sprinkling with flour (recommended to use a silicon mat).

2. Using a rolling pin, roll the dough into a large rectangle. The rectangle should measure about 24"x18" and 1/2" thick.

3. Layer with toppings:

   1. Spread Cream Cheese using an offset spatula, being sure to cover the full top.

   2. Spoon the Raspberries over the Cream Cheese, coverage will be ~1-2 raspberries in a 2" square.

4. Following the method demonstrated in Step 6 of HOW TO: Cinnamon Rolls, roll the dough into a long tube.

5. Prepare a baking sheet OR two 13"x9" pans, spraying with non-stick spray.

6. Using a ruler and a sharp serrated knife, mark the long roll at every 1". 23 marks will make 24 rolls.

7. Use non-flavored dental floss (or a length of strong thread) to cut the rolls where marked. The method is demonstrated in Step 8 of HOW TO: Cinnamon Rolls.

8. Place evenly on baking sheet:

   • Baking sheet: 4 rows of 6 OR

   • 13"x9" pans: 3 rows of 4

Let rise 40 minutes.

Set oven to 350F, allow to preheat.

Bake for 18-20 minutes.

Allow to rest 5 minutes then glaze rolls using an offset spatula.

Serve warm or cooled. 

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Brenda’s tips:

• Serving size: 24 rolls

• It is tempting to add a lot more raspberries - don't. Extra berries would add too much liquid, turning the rolls into a mushy mess, aka yucky (can you tell Brenda has toddlers??)

• Great berry substitutions:

  • Strawberries

  • Blackberries

  • Marionberries

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Window to B’s kitchen…

Spread Cream Cheese Mixture over the dough. Add raspberries.

Roll the dough into a large tube.

Mark the long roll at every 1". Use non-flavored dental floss to cut the rolls.

Rolls before and after baking.

Sausage Gravy

Sausage Gravy

In medium skillet, cook:

1/2 lb sausage (breakfast style recommended)

Once cooked through, set aside.

Combine in a small sauce pan (optional: utilize skillet used to cook sausage):

3 T butter

3 T flour

Whisk together until smooth.

Pour slowly into sauce pan while continually whisking:

2 cups milk

1/4 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper

Whisking periodically, simmer on low (2/10) until thickened, ~5-8 minutes.

Stir in:

Cooked sausage

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Best when served over Sheryl’s Husband Catching Biscuits with a perfectly poached egg

• For thinner gravy, stir in 1/4 to 1/2 cup milk.

Sheryl's Husband Catching Biscuits

This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.

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Sheryl's Husband Catching Biscuits

Combine in a medium mixing bowl, sifting together:

2 c flour

3 tsp baking power

1/2 tsp salt

1/4 c sugar

Using the coarse side of a cheese grater, grate into the flour mixture:

1/2 c butter (1 cube), frozen

While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.

In a separate bowl, whisk together:

2/3 c milk

1 egg

Pour into the flour and butter mixture, stirring until a shaggy dough forms.

Method 1:

Knead 10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds.

Method 2: highlighted in Window to B’s kitchen, below

1. Turn dough out on clean, floured surface (recommended: silicone mat)

2. Press dough into a square shape

3. Fold like an envelope

4. Repeat folding 5 times

5. Wrap in plastic wrap OR place in floured air-tight container

6. Refrigerate ~30 minutes

7. Roll dough into rectangle, ~3/4” thick

8. Trim 1/2” from all sides: roll resulting thin strips into spirals

9. Cut trimmed rectangle into ~3” squares

Place on sheet pan:

• Leave space between for crisp, golden edges OR

• Place close together for crisp tops

Bake at 375-400 F, for 10-15 minutes, until golden brown.

Serve warm.

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Brenda’s tips:

• Serving size: 8 - 12 biscuits

• High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft

• In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above

• Delicious with Fresh Strawberry Jam or Sausage Gravy

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Window to B’s kitchen…

Sift together dry ingredients:

Grate butter & toss with dry ingredients

Add milk & eggs, then stir into a shaggy dough:

Press into a square and repeat envelope folds:

Roll into a 3/4” thick rectangle

Transfer cut squares and spirals to a sheet pan:

Spaced for crisp golden edges and ready to enjoy:

Fry Sauce

Is it a Utah thing? Or an Idaho thing? Who knows for sure?

Brenda grew up calling it Special Sauce. Her family mainly enjoys it as a dip served with: 

• French fries and other fried potatoes (as do many in the Northwest)

• Sliced cucumbers

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Fry Sauce

Ratio 2:1

~4 Tbsp mayonnaise

~2 Tbsp ketchup

Stir together until a perfect salmon pink color. 

Serve with hot fries or cold cucumbers.

John's Perfect French Fries

When it comes to fried food, Brenda's husband, John, is the chef to know. The electric fryer he owned when they married is one of the few things from John's kitchen that Brenda kept. If I hadn’t visited their home and seen first-hand how perfect they were for each other, I'd begin to question if Brenda married him for his French Fry cooking skills.

What Brenda has to say about John’s French Fries:

These are beautiful & delicious. Limit the amount you make, because you will keep eating until they are gone - regardless of how stuffed you feel.

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John's Perfect French Fries

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare fresh potatoes:

1. Wash

2. Peel OR scrub

3. Cut:

   • Halve lengthwise

   • Select one half and slice in 1/4-3/8" strips

   • Turn each strip (or stack) and slice into 1/4-3/8" sticks

   • Repeat with other potato half

Check oil temperature (360F @6K ft)

When hot, CAREFULLY add:

Cut potatoes

1. Set the timer for 8-10 minutes  

   • Elevation affects frying time, at 6K ft it takes 8-10 minutes, other elevations may require different amounts of time

2. Did you set the timer yet? Please, use a timer

3. After cooking for 8-10 minutes, lift fry basket (do not empty)

4. Rest par-cooked fries: set timer for 1-2 minutes (oil will reheat during this time)

   • Taste test one: fries should be cooked through at this point

5. Return fry basket with par-cooked fries to the hot oil

6. Second fry for an additional 1-2 minutes to achieve golden brown perfection

Perfectly crisp fries with a tender center - - - serve immediately with salt.

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Brenda’s tips:

• John generally uses canola oil. It has a high smoke point (good up to ~450F) and is relatively inexpensive.

• Time required to fry fresh potatoes can be impacted by:

  • Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes.

  • Size of cut fries: Consistency is the key thought when cutting up the potatoes. Equal size requires equal cooking and every last one will be divine. You can choose a larger or smaller size, just be consistent.

  • Sea level requires hotter oil than high elevation: general rule is decrease temp by ~3F for every increase of 1K ft.

  • Variety of the potato (starch content): John prefers Russet or Red varieties.

• John & Brenda have found the Twice-Fried (aka Double-Fry) method to be their favorite as it consistently turns out perfect fries with minimal effort

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Window to B’s kitchen…

Cutting fries:

Par-cooked:

Fully cooked:

Perfectly crisp with a tender center:

(No Cook) Fresh Strawberry Freezer Jam

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Sheryl made this freezer jam (Sheryl…Brenda’s asking if you’ll share the jam with her?!), which made us think we have to share Sheryl’s biscuit recipe with you all soon. They’re SO GOOD. 

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(No Cook) Fresh Strawberry Freezer Jam

Prepare 4-5 pints (8-10 cups) of freezer-safe containers, set aside.

In a small bowl, mix together until well blended:

5 cups sugar

1/2 cup Instant Clear Jel

Note: sift together very thoroughly to prevent clumps in the finished jam. 

In a large bowl, mash* to make:

5 cups mashed strawberries

Once desired texture is reached, pour in:

Sugar & Clear Jel

Fold together until evenly distributed (jam will immediately begin to thicken). If available, use an immersion blender to combine.

Pour into prepared freezer-safe containers. 

Allow to rest at room temperature 12-24 hours so that the sugar can completely dissolve, then transfer to the freezer.

Freeze until firm. Keeps for ~one year in freezer. 

Ready to enjoy? Transfer to refrigerator to defrost. Keeps for a few weeks in refrigerator.

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Brenda's tips:

• Variations:

  • Perfectly ripened sweet fruit may need as little as 2 cups of sugar per 5 cups berry puree (sugar mixed with 1/2 cup Instant Clear Jel)

  • Thicker jam = increase to 2/3 cup Instant Clear Jel

  • Thinner jam = decrease to 1/3 cup Instant Clear Jel

• Instant Clear Jel is magical. It's the best way to retain perfectly fresh tasting flavor in your strawberry jam.

  • It is a modified corn starch and does NOT work like regular corn starch

  • It comes as a white powder and has no discernable flavor

  • Instant Clear Jel requires ZERO heat to thicken

  • Only downside: it MUST be mixed well with sugar to dissolve in fresh pureed fruit

• There you have it: fast, fresh and deliciously spreadable

• *Timesaver Tip: strawberries can be "mashed" using any method:

  • Blender - very smooth puree

  • Food Processor - pulse until desired texture is reached, chunky or smooth

  • Hand food masher - leaves chunks of berry 

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Window to Sheryl’s kitchen…

Homemade Croutons

Have a loaf of slightly stale bread you don’t know what to do with? Or, more fresh bread than you can eat? This is a great way to use it up.

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Homemade Croutons

Preheat skillet to medium low (3/10).

Cut bread into 1/2-1" cubes to make

2-3 cups bread cubes

To hot skillet, add:

1 Tbsp oil

Use a spatula to spread oil over full surface. 

Pour in:

Cubed bread

Using spatula, move bread around skillet and flip cubes over to absorb a light coating of oil.

Lightly season with:

Garlic salt

Favorite dried herbs or spices

Cook for 30 seconds and then flip cubes over. Repeat until cubes are lightly toasted on all sides.

Cool completely and serve in salad or soup.

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Brenda’s tips:

• Serving size: 4 servings

• Making croutons is a lot like making toast, only the bread is in smaller pieces. As the cubes toast, they'll dry slightly to achieve that deliciously crisp crunch that so perfectly compliments a salad.

• Don't be tempted to turn the heat too high - - - you'll just end up with charcoaled bits. Keep it at medium low for golden croutons.

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Window to B’s Kitchen…

Step #1: Slice bread into cubes

Step #2: Add cubed bread to heated and oil-coated skillet

Step #3: Season and cook until toasted

Corn Chowder

Corn Chowder

Cook

1/2 lb bacon

Cool & chop in narrow strips. Set aside.

In a large soup pot, heated to medium, saute:

1 Tbsp bacon grease (or oil)

1/2 cup onions, finely diced

1/2 cup green bell peppers, finely diced

1/2 cup red bell peppers, finely diced

1 Tbsp jalapeno pepper, minced

Continue to cook for 5 minutes, stirring regularly.

Deglaze pan with:

1/2 cup chicken broth

Immediately add:

4 cups chicken broth

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1/8 tsp cayenne pepper

Bring to a rolling boil, then add:

2 lbs potatoes, peeled and cut into 1/4" cubes

Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.

Then add:

1 (16 oz) pkg frozen white sweet corn

Continue to cook 5 minutes. 

Prepare flour paste in a pint jar:

4 Tbsp flour

1/2 cup hot tap water

Cover tightly and shake until flour completely dissolves.

Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.

Finally, stir in:

1 cup heavy cream (or whole milk)

Garnish with chopped bacon and serve hot.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda generally uses bouillon + water in place of chicken broth when making soup.

• Always a good idea to double the bacon.

Brown Sugar Bacon

This is Brenda’s husband’s (John) absolute favorite food. He taught Brenda how to make it shortly after they married. When she’s preparing bacon for a recipe, she'll usually brown sugar at least one strip for him. It’s guaranteed to make John's day.

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Brown Sugar Bacon 

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Add to each strip, spreading over entire surface: 

1 tsp brown sugar 

Repeat for all strips

Return to oven, cook 10 minutes more

Crisp enough?? Brown sugar caramelized?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool (do not stack strips)

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

Best Oven Bacon

A note from Brenda about cooking bacon:

Please cook bacon however you prefer. But if you've never tried the oven method, I suggest you give it a try. Right now. Truly a no-fuss way to perfect bacon every time.

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Best Oven Bacon

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Return to oven, cook 10 minutes more

Crisp enough?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool 

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

• The cooking time is for regular thickness, shorten if extra thin bacon or extend if thick-cut.

• Smaller batches work just as well.

Baked Mac & Cheese

When Chelsea lived in Salt Lake City, UT she would visit Brenda + John in Victor, ID about 2-3 times per year. She would often stop by Trader Joe’s or Costco on her way and pick up anything they were in need of. She had to bring the big city to the small town!

On the trip to Victor to meet Brenda’s daughter, Vivian, Chelsea stopped at Costco and picked up a few take and bake meals…one of them being Costco’s Mac and Cheese.

Brenda later told Chelsea that while John isn’t a huge fan of mac and cheese, he LOVED Costco’s. This is the recipe Brenda made to recreate Costco Mac and Cheese.

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Baked Mac & Cheese

 In a large pot, boil water. Once boiling, add:

1 tsp salt

8 oz pasta, macaroni or cavatappi

Reduce heat slightly but retain boil, follow package directions for cooking time. 

While cooking pasta:

In a non-stick skillet set to medium heat, make a roux:

4 T butter

4 T flour

1/4 tsp salt

1/4 tsp pepper

1/8 tsp paprika

1/8 tsp garlic powder

Stir together until melted and beginning to brown, then whisk in:

2 cups milk

Cook on medium heat until thickened, 2-4 minutes. Then stir in:

1 cup shredded cheese (medium cheddar recommended)

Pasta, cooked & drained

In a greased 8"x8" baking dish (or 10"x6"), layer:

1/2 pasta

1/2 cup shredded cheese

1/2 pasta

1/2 cup shredded cheese

Cover, bake at 325F for 20 minutes.

Or refrigerate and bake at 325F for 45-60 minutes. 

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Brenda’s tips:

• Serving size: 4 servings as a main, 8 as a side.

• Cheese: medium cheddar has a pleasant flavor great for this dish and is generally the most affordable melting cheese. If desired you can also try combinations of the following cheeses:

  • Sharp cheddar

  • Gruyere

  • White cheddar

  • Jarlsburg

  • Parmesan

  • Romano

  • Cream cheese

• There was this awesome mac & cheese place in NYC called S'mac - - - they do some incredible combinations by adding other tasty ingredients to their base mac & cheese, try some out:

  • Bacon, mushroom & Swiss cheese

  • Roasted tomatoes & garlic

  • Chicken & buffalo sauce

  • Goat cheese & spinach 

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Window to B’s Kitchen…

1. Combine flour and butter for roux

2. Add spices

3. Add milk

4. Thicken the roux

5. Add cheese

6. Add noodles

HOW TO: Cook Dry Beans

HOW TO: Cook Dry Beans

Dry beans are less expensive and much easier to buy in bulk than canned beans. With a little planning, they are also just as easy to use. Here are a few standard methods to prepare dry beans for use in any recipe that calls for canned beans.

Note: 3/4 cup dry beans is roughly equivalent to one (15 oz) can

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3/4 cup dry beans, rinsed

2 cups water

1/4 tsp salt (add after cooking)

Pressure cooker . . .

In Brenda's opinion, the pressure cooker is an essential small appliance for someone who enjoys cooking with beans, as it efficiently prepares perfect cooked beans with little advance planning.

• Directions: add ingredients to the cooker's insert bowl, select the pre-set "bean" option or "manual" and adjust the timing for the type of bean. Allow natural release and you've got perfectly cooked beans to serve hot or add to any recipe.

Par-boil + cook . . . 

It takes a little more time, but dry beans can be pre-boiled and then simmered to be ready for use in place of canned.

• Directions: add rinsed beans and water to a pot, bring to boil, cooking for 10 minutes, and then reduce heat to med-low to simmer until done. Time differs by type of bean but expect 1 to 4 hours. Make sure pot doesn't boil dry.

Soak + add directly . . . 

Alternately, dry beans can be soaked overnight and added to recipes. Lengthen the recipe’s cooking time to adequately offset using the soaked beans in place of canned and they work just as well. Expect cooking time to be longer by 2 to 4 hours.

• Directions: add beans and water to a bowl, set aside for 8-12 hours. Drain and rinse. Add to recipe. Cook 2-4 hours. Additional liquid may be required. Test beans to ensure cooked through. 

Par-boil + soak . . .

This is another method for soaking, but faster. Basically you're speeding up the soaking process significantly.

• Directions: add rinsed beans and water to a pot, bring to boil, cooking for 10 minutes. Shut off heat and leave beans to soak for 1-2 hours. Rinse and add to recipe. Cook 2-4 hours. Additional liquid may be required. 

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Brenda’s tips:

• For recipes calling for multiple bean types, compare the cooking times. If similar, cook varieties together using any of the methods. If not, it's best to prepare them separately so that the beans retain their structural integrity.

• Beans will continue to "dry" as they are stored. This means that the water content continues to decline and it will take longer to revive the bean and for it to cook. If you know the beans you are using have been stored, consider the following when pressure cooking: 

  • Add 1 minute for every year in storage. 

    • Example: Black beans 8 years stored, add 8 minutes for a total of 28-33 minutes pressure.

• Stove or soak directions have flexible time tables.

• Eventually, beans do age though their shelf life is generally considered "indefinite." From the kindness of others sharing stored beans, Brenda has experimented and determined that dry beans stored longer than 20 years are extremely difficult to revive. So like all food storage . . . rotate dry beans for continual quality.

Beef Gravy

Beef Gravy

In a pint jar combine:

1/2 cup HOT water

4 Tbsp flour 

Hand tighten lid in place. Shake smooth. Set aside. 

In a wide pot or skillet, heat: 

2 cups broth 

Bring to boil. Quickly whisk in flour + water, pouring it from jar through a mesh screen.

Boil at least 1 minute.

Season to taste:

Seasoned salt 

Garlic salt

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Brenda’s tips: 

• Brenda always pours the liquified flour through a mesh strainer to remove any clumps. 

  •  Offset the strainer and the jar so that the mesh bowl aligns with the mouth of the jar, hold in non-dominant hand with fingers curling around the jar and the handle of the strainer. Whisking with the dominant hand, pour the flour paste through the strainer by tipping the hand towards the boiling broth. 

• Brenda recommends hot water as the flour will dissolve more readily than in cold.

• Best gravy is achieved by using the broth from cooking a beef roast, but canned broth will also work well.

• This method works great for beef, turkey, or pork gravies.

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Window to B’s Kitchen…

Pint jar with flour & hot water. Shaken. Ready to pour.

Shake it smooth.

Straining out any potential lumps and whisking will prevent lumpy gravy.

Holding the jar + strainer in non-dominant hand, begin whisking with dominant hand. Tilt jar, allowing the flour slurry to flow through the wire mesh into the pot. Whisk continuously for about a minute.

Check consistency: after cooking for a minute, dip spoon into gravy. The gravy should coat the back of the spoon.

Taste: add a little more seasoning if the gravy is bland.

Bacon Fried Rice

Some words of wisdom and encouragement from Brenda before you being cooking:

Make this. It is the most delicious fried rice. It probably takes longer to read than to make this recipe.

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Bacon Fried Rice

1-3 days before (or immediately prior)....

Prepare 2 cups dry rice using your preferred method 

Refrigerate in an airtight container. (Approx. 6-8 cups cooked rice.) 

Cook 4-6 slices bacon 

Or a whole package because. Bacon. While bacon is cooking, continue recipe:

In a small pot, bring to boil

1 cup water

Add:

1 cup carrots, peeled and cut into 1/4" cubes

Boil 5 minutes. (Note: to save time, prepare sauce in a separate bowl during this time.) Then add:

1 cup frozen petite white corn

1 cup frozen petite peas

Shut off heat and cover with lid. Set aside.

In a small bowl, combine to make sauce:

1/3 cup soy sauce

2 T brown sugar

1 T sugar

1/8 tsp ground ginger

1/16 tsp ground red pepper

1/2 cup water

Set aside.

Now for the combination: in a large non-stick skillet heated to medium-low, sauté: 

1/2 cup onions, finely diced 

1 tsp bacon grease (or oil)

Add to skillet, folding together:

Steamed veggies, drained

Bacon, chopped

Sauce

Bring to a low simmer.

Finally, stir in rice and eggs, prepared as follows . . . 

In a separate non-stick skillet, fry and scrambling in approximate increments of:

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Add to main skillet. Repeat: 

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Add to main skillet. Repeat: 

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings if served alone. 8-12 as a side dish.

• Brenda recommends cooking bacon in the oven.

• This is a great way to use up leftover rice or veggies. Any vegetables can be added but the listed ingredients are Brenda’s favorite combination.

• Diced ham can be substituted for the bacon, about 1/2 lb cut into 1/4" cubes.

HOW TO: Shape Round Rolls

HOW TO: Shape Round Rolls

Step 1: Make one batch of Brenda’s Favorite Dough Recipe. Complete initial rise cycle for dough.

Step 2: Flour the mat. A wire mesh strainer allows even flouring without excess, results in a light even dusting.

Step 3: Shape the dough. Dump risen dough out of bowl and fold into a rectangle, pressing with fingertips to direct the dough into the desired shape.

Step 4: Cut the dough. Brenda generally does a 4 x 8 grid (32 rolls). A dough scraper works great to divide the dough, and a butter knife is a good substitute. This method allows rolls to be fairly consistent in size which helps them cook evenly.

Step 5: Shape each roll.

• As you pick up each dough square, tap one side in the flour on mat/board

• Set dough square (flour side resting on palm) on your non-dominant palm

• Pinch: using the finger tips of your dominant hand, pull the edges together as your fingertips press the dough firmly into your dominant palm, squeezing and sealing the edges

  • Think: closing fingers into palm, momentarily creating a fist

• Rotate: pull dough back into non-dominant palm, pressing center with non-dominant thumb to push air out

• Repeat ‘Pinch’ & ‘Rotate’ until air pockets have been depleted, approximately 6-12 times

• Place completed roll on pan, spacing evenly with other rolls

Keep shaping the rolls until all the dough has been shaped. If you have small helpers, they’ll love assisting

Your completed pan will look something like this. When placing rolls, try to space so as to fill entire pan. Brenda creates a grid by placing rolls in corners, then evenly along sides, lastly filling in the middle.

This photo is a double-batch of Brenda’s Favorite Dough Recipe turned into 63 rolls, the pan is a three-quarter sheet pan (22" x 16") lined with parchment

Step 6: Let rolls rise for about 45 minutes, preheating oven to 350F about 40 minutes into rise time. Fingertip test to check that adequately risen.

• Gently press fingertip into the side of one roll, about 1/4” deep

  • Stays: dough is ready to cook

  • Disappears: let it rise another 10 min and test again

Step 7: Bake 22-28 minutes, until evenly golden brown across all rolls. Try not to over-bake as rolls will become dry and lose their rich flavor.

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Brenda’s tips:

• A few considerations:

  • Sometimes cutting the dough doesn’t result in similar sized dough squares. Simply cut a little dough off the really big ones and add to the really little ones. Practice will make it easier.

  • You can make any number of rolls out of a batch. Cut into 12 will result in very large dinner rolls. Lots of children at your Thanksgiving celebration? You don’t want them tossing your hard work after (if even) one bite? Cut the batch into 6 x 12 and you’ll have 72 rolls that are about 1” finished. A little more rolling time for a lot less waste. Or divide the batch in half and make 12 regular size from one half and 36 out of the other half. Be sure to bake on separate pans so the small rolls don’t over bake and adjust baking times as well.

Instant Pot Refried Beans

Instant Pot Refried Beans

Combine in the bowl of a pressure cooker:

2 cups water

3/4 cup dry pinto beans

1/4 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp dried onion

Pressure 45 minutes. Set to manual or adjust time using "bean" setting. Allow natural pressure release.

Drain approximately 1/2 of the cooking liquid.

Pour into blender. Add:

1/2 tsp salt

1/4 tsp pepper

1 T butter

Blend until smooth or desired texture is achieved.

Serve hot or refrigerate in airtight container. 

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Brenda’s tips:

• Serving size: Recipe makes the equivalent of one (16 oz) can.

• Recipe can be doubled.

• Blended beans will thicken as they cool, recommended to remove from blender immediately after blending.

• If you prefer bean chunks to a smooth blend, simply use a fork or potato masher to crush the beans.