• 1 TBS vegetable oil
• 1 LG red onion (peeled and finely diced)
• ½ inch (2cm) piece of fresh ginger (peeled and minced)
• ⅔ C (120g) packed light or dark brown sugar
• ½ C (125ml) apple cider vinegar
• Juice and zest of one lemon
• ¾ C (100g) raisins and diced dried fruits (any mix)
• 1½ TSP mustard seeds
• 1 SM cinnamon stick
• ¼ TSP ground allspice
• ¼ TSP salt
• ⅛ TSP ground cloves
• Pinch red pepper powder
• 1 LB (450g) fresh figs (stemmed and diced)

1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
2. Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

NOTE: Feel free to play around with the spices in this chutney. You can use all raisins, or swap
out some dried cranberries, diced apricots, or other dried fruits.

Yields 2 pint jars.

https://www.davidlebovitz.com/fig-chutney-recipe

Buttermilk Marinade:

• 1 C buttermilk
• 2 TSP coriander powder
• 1½ TSP salt
• 1 TSP cayenne pepper powder
• ½ TSP garlic powder
• ½ TSP paprika
• ¼ TSP onion powder
• ¼ TSP turmeric powder

Additional Ingredients:

• 1 MED head cauliflower (cut into 1-1½” florets)
• Vegetable oil, for deep frying
• ¾ C all purpose flour
• ¼ C cornstarch
• ¼ TSP salt

1. Stir all buttermilk marinade ingredients together in a large bowl until combined.
2. Add cauliflower florets, stir well to coat thoroughly (let every nook and cranny get coated), set aside for about 15 minutes.
3. Into a large dutch oven or a large saucepan, pour vegetable oil until about 1-inch height, heat over high heat to 350° F.
4. While the oil is heating, place all purpose flour and cornstarch in a shallow bowl, add remaining ¼ teaspoon salt and 3 tablespoons of the prepared buttermilk marinade. Mix with your fingertips, until thoroughly combined.
5. Working with one floret at a time, remove from the buttermilk marinade, coat with flour (pressing on all sides for flour to adhere well) and place on a plate in a single layer.
6. Deep fry in three batches, until deep golden on all sides, about 6 minutes per batch. Drain on a paper towel lined platter.
7. Serve hot.

Yields 6 servings.

Calories: 131kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 750mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 1mg

https://www.kitchenathoskins.com/crispy-crunchy-buttermilk-fried-cauliflower/

• 2 carrots (minced)
• 2 celery stalks (minced)
• 1 MED onion (minced)
• 32 OZ frozen cauliflower or 2 heads fresh cauliflower
• 6 C vegetable broth
• Salt and black pepper
• 4 TBS butter
• 4 TBS flour
• 2 C milk
• Parsley
• Nutmeg
• Sour cream (optional)

1. Sautee carrots, celery and onion in the Instant Pot with a little olive oil till the vegetables start to soften.
2. Add cauliflower, vegetable broth, salt and black pepper, and stir.
3. Put the lid on, set to sealing, and pressure cook for 7 minutes.
4. Once it’s come up to pressure and started to count down melt butter in a saucepan, whisk in the flour. Once thoroughly mixed, whisk in the milk. Bring to a simmer then whisk frequently over low heat till it starts to thicken. Turn off the heat and add salt, parsley, and nutmeg; stir, cover.
5. When the Pot beeps done, press “cancel” and release the pressure. Remove the lid and set to “saute”. Use a potato masher to break up the veg bits. Once the soup is bubbling, stir in the white sauce from above. Let simmer for about 5-7 minutes or until soup starts to thicken a little. If you like extra creamy soup, add a little cream and stir. Cancel the saute function.
6. May be served with a little dollop of sour cream.

• 15 C popped corn (½ C kernels, unpopped)
• 2 TBS (39 GR) molasses
• 1 C (213 GR) light brown sugar or dark brown sugar (packed)
• 8 TBS (113 GR) salted butter (cold)
• ¼ C (78 GR) light corn syrup
• ½ teaspoon baking soda

Oven: 200° F

1. Line two large rimmed baking sheets (18″ x 13″) with parchment. Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside.
2. In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a digital or candy thermometer. The syrup will darken slightly.
3. Remove the pan from the heat and add the baking soda; stir well (the mixture will foam).
4. Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
5. Spread the hot caramel corn on the sheet pans. Bake at 200°F for 1 hour, stirring every 15 minutes.
6. Remove from the oven and let cool before storing in an airtight container. This recipe doubles and triples well.

NOTES:

• Be sure to assiduously remove any unpopped kernels; you’ll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don’t remove them, the syrup will allow them to adhere to popped kernels, and that can hurt teeth.
• Add 1 C of roasted, salted peanuts to the bowl of popped corn before pouring on the syrup. Homemade Cracker Jack!
• To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each.

Yields 15 cups of caramel corn.

Serving Size: 1 cup (39g) | Calories: 166 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 100mg | Total Carbohydrate: 27g | Dietary Fiber: 1g | Total Sugars: 21g | Protein: 1g

https://www.kingarthurbaking.com/recipes/carols-caramel-corn-recipe

• 1 C (120 GR) King Arthur Unbleached All-Purpose Flour
• 2 TSP baking powder
• ¾ TSP table salt
• 8 TBS (113 GR) unsalted butter (cold)
• 1 C (227 GR) sourdough starter (unfed/discard)

Oven: 425° F

1. Preheat the oven with a rack in the upper third. Grease a baking sheet, or line it with parchment.
2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
3. Add the starter, mixing gently until the dough is cohesive.
4. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick.
5. Use a sharp 2⅜” biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2½” x 5″ rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
6. Place the sourdough biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
7. Bake the sourdough biscuits in the upper third of your oven for 20 to 23 minutes, until they’re golden brown.
8. Remove the sourdough biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.

Yields 6-7 large biscuits.

Calories: 280kcal | Total Fat: 16g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 420mg | Total Carbohydrate: 31g | Dietary Fiber: 1g | Total Sugars: 0g | Protein: 5g

https://www.kingarthurbaking.com/recipes/buttery-sourdough-biscuits-recipe

• ½ C (71 GR) walnuts
• ¼ C (28 GR) walnuts (finely chopped)
• ¾ C (170 GR) unsalted butter (softened and divided)
• ½ C (110 GR) plus ⅓ C (73 GR) firmly packed light brown sugar (divided)
• 2 TBS (30 GR) cream of coconut
• ½ TBS (7.5 GR) water
• 2½ TSP (10 GR) vanilla extract (divided)
• 3 (372 GR) bananas (halved lengthwise)
• ½ C (100 GR) granulated sugar
• 2 LG (100 GR) eggs
• 1¾ C (219 GR) all-purpose flour
• 1½ TSP (7.5 GR) baking powder
• ¾ TSP (2.25 GR) kosher salt
• ¼ TSP ground cinnamon
• ¾ C (180 GR) whole milk
• ½ C (25 GR) sweetened flaked coconut
• ¼ C (60 GR) sour cream

Oven: 350° F (180° C)

1. Spray a 9-inch square cake pan with cooking spray.
2. Sprinkle walnuts around edges of prepared pan.
3. In a large saucepan, melt ¼ cup (57 grams) butter over medium-high heat. Stir in ⅓ cup (73 grams) brown sugar and cream of coconut; bring to a boil. Stir in ½ tablespoon (7.5 grams) water and 1 teaspoon (4 grams) vanilla; cook for 1 minute. Pour mixture into pan. Arranged halved bananas on syrup in bottom of pan, cut side down.
4. In a large bowl, beat granulated sugar, remaining ½ cup (110 grams) brown sugar, and remaining ½ cup (113 grams) butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in remaining ½ teaspoons (6 grams) vanilla.
5. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in coconut and sour cream. Carefully spread batter onto bananas.
6. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Store in an airtight container in refrigerator for up to 3 days.

Yields 1 9″ square cake.

https://bakefromscratch.com/banana-upside-cake-walnuts-coconut/

• 2 LB pork chops at least ¾” thick
• 1 TBS olive oil
• ½ TSP garlic powder
• salt and black pepper to taste
• 1 onion (diced)
• 3 C sliced mushrooms (brown or white)
• 1¼ C beef broth, divided
• 10½ ounces condensed cream of mushroom soup
• 1 TBS chopped fresh parsley
• 2 TBS cornstarch

1. Season pork chops with garlic powder, salt and pepper.
2. Turn Instant Pot on to SAUTEE. Add oil.
3. Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
4. Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (deglaze well to avoid getting a burn notice).
5. In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
6. Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
7. Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
8. Remove pork chops from the gravy and set aside.
9. Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
10. Serve pork chops over mashed potatoes with gravy.Stir in chicken and season with salt and pepper to taste.

Yields 4 servings.

Calories: 455 | Carbohydrates: 8g | Protein: 52g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 254mg | Potassium: 1265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 4.9mg | Calcium: 22mg | Iron: 1.6mg

https://www.spendwithpennies.com/instant-pot-pork-chops/

• 1 LG onion (diced)
• 1 TBS olive oil
• 1 LB boneless skinless chicken breasts
• 2 MED (1 C) carrots (sliced)
• 2 ribs (1 C) celery (sliced)
• 1 TBS fresh parsley (chopped)
• 1 bay leaf
• 6 C chicken stock
• 4 OZ egg noodles
• Salt and black pepper to taste

1. Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
2. Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
3. Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
4. Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
5. Stir in chicken and season with salt and pepper to taste.

Yields 6 servings.

Calories: 198 | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Cholesterol: 64mg | Sodium: 120mg | Potassium: 463mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3730IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.8mg

https://www.spendwithpennies.com/instant-pot-chicken-noodle-soup/

• 1 C creamy peanut butter
• 4 OZ butter
• 2½ C + 2 TBS powdered sugar (sifted)
• 24 OZ white chocolate chips

1. Cream the butter and peanut butter until smooth.
2. Add the sifted powdered sugar gradually, cream well after each addition.
3. Roll into small balls and place on a pan lined with wax or parchment paper.
4. Chill until firm.
5. Melt the chocolate over a double boiler and dip the peanut butter balls, making sure to coat evenly.
6. Place the chocolate coated peanut butter balls on a pan lined with wax or parchment paper until the chocolate has set.

• ½ MED sweet onion (halved, then Frenched into ⅛” slices)
• 2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
• 8 (2 per PT) whole garlic cloves (smashed)
• 1 LG bunch fresh dill
• 1 C water
• 1 C cider vinegar (5% acidity)
• 1 C champagne vinegar (5% acidity)
• 1 C sugar
• 5 TBS + 1 TSP kosher salt
• 2 TSP (½ per PT) yellow mustard seeds
• ½ TSP (⅛ per PT) ground turmeric
• 2 TSP (½ per PT) celery seeds
• 1 TSP (¼ per PT) dill seeds
• 2 TSP (½ per PT) pickling spice
• 1 TSP (¼ per PT) Pickle Crisp (optional)

1. Divide the Pickle Crisp, garlic, onion, cucumber and dill evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for 3-5 days before eating. Can be refrigerated for up to 3 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, celery seeds, dill seeds, pickling spice and Pickle Crisp before adding the garlic, onions, and cucumbers. Combine the water, vinegars, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.