Pressure Cooked Trout

I hate the fishy taste of fish and yet my husband and children love to catch fish.
We pressure cooked trout they caught ice fishing this week and it tasted great. Here is what we did to make them taste more like chicken:
Ingredients:
2 Trout (place on the insert)
1c. Water
1t. Chicken boullion
Directions:
1. Bring to pressure and cook for 10  minutes.
2. Peel and de-bone fish
3. Sprinkle Montreal chicken seasoning
4. May crisp up the meat by browning each side in a pan.

Kefir

6 Quarts of Kefir
Directions:
1. Heat up 1 1/2 gallons of milk to 180*
(Large pot on the stove on medium heat or crockpot on high for 2 hours)
2. Take lid off and cool down to 77*
(About 4 hours, or put in a sink of cold water to speed up the cool down)
3. Whisk in 1 1/2 c. plain kefir from previous batches
(or 1 packet of dried kefir per quart bought at the health food store)
*or 1/4 c. per quart jar- whisked in a bowl individually to ensure even distribution
4. Pour in clean quart jars and place on counter for 24 hours.
5. Refrigerate for 8 hours before serving in recipes in place of yogurt
(good in cold oats or granola or banana smoothies)

1 Quart of Kefir
Directions:
1. Microwave in a bowl for 8 minutes (180*)
2. Cool 1 1/2 hours (75*)
3. Whisk in 1 packet of dried kefir or 1/4 c. from previous batches
4. Pour in clean quart jar and place on counter for 24 hours
5. Refrigerate.

Cheesy Chicken Gravy over Rice

This is like Chicken Chow Mein

Cook brown rice according to preferences
(We prefer pressure cooking ours- 1 1/3c. rice + 2 1/3 c. water + 2/3 t. salt + 1 t. oil)
Chicken Gravy Ingredients: (serves 8)
2 T. olive oil
1/4 c. wheat flour
1/2 c. milk
2 c. water
2 t. chicken boullion
1/4 t. salt
1/4 t. pepper
1/8 t. garlic salt
1/8 t. onion powder
2 c. cooked, diced chicken
2 c. shredded cheese

Directions:
1. Whisk oil, water, and slowly add milk and water.
2. Heat until thickened on medium heat.
3. Stir in remaining ingredients and serve over rice.
4. May top with veggies or serve off to the side. (broccoli, peas, etc)

Brown Rice

Here are 3 ways to cook BROWN RICE:

Here is how we like it- it makes a well cooked brown rice- no crunch.
This makes 3 c. cooked rice, so it serves 6 people (1/2c per serving)
INGREDIENTS:
2 c. water
1 c. rice
1/2 t. salt (omit if you want to use it for rice cereal)
1/2 t. oil (to prevent foaming)

1-PRESSURE COOKER DIRECTIONS:
1. Place all ingredients in pressure cooker. Check rubber band seal. Put lid and weight in place.
2. Turn stove to "high" and bring to pressure (sound increases, red valve lifts, lid locks tighter)
3. Turn stove to "med-low"= #3, and start timer for 22 minutes.
(Stay nearby in case you need to remove from heat from an improper seal)
5. When timer beeps, remove from heat and let it cool down naturally until pressure releases
(the red valve drops, the pot often "sighs", and the weight doesn't release steam if tilted.)
(This may take 10, 20, or 30 minutes depending on whether you single, double, or triple the recipe)
6. Remove weight and lid and serve!
(This is Donny's favorite texture)

2- STOVE TOP DIRECTIONS:
1. Place all ingredients in a pot on the stove. (Can soak first if desired)
2. Bring to a boil with the lid off.
3. Place lid on and turn down the heat to simmer.  Set timer for 30 minutes.
4. Turn off the heat, but leave lid on and sit for 15 minutes.

3-OVEN DIRECTIONS:
1. Preheat oven to 350*
2. Boil water in a large oven-safe pot with a tight sealing lid.
3. Add rice when water is boiling and put a tight lid on.
4. Turn off stove but let pot sit on it and simmer until oven is preheated.
5. Place pot in preheated oven, then turn oven off, and let sit 2 hours.
(this texture has a bit of a crunch to it)

Leftover Brown Rice Cereal w/o fruit:
1 c. cooked rice (unsalted)
1/12 - 1/8 t. salt
1/8 t. cinnamon (optional)
1 T. sugar
1 c. milk

Big Batch Brown Rice Cereal with fruit:
(Serves 8)
6 c. cooked rice (2c rice + 4 c. water)
3/4 t. cinnamon
1/2 t. real vanilla
3 T. sugar
4 c. chopped bananas
1 c. nuts
6 c. milk

Mashed Yams

Ingredients:
4 large yams
2 bananas (or 1 c. applesauce)
2 T. canola oil
1/4 c. brown sugar
2t. cinnamon
Dash salt (1/16 t)

Directions:
1. Bake or Microwave yams until soft.
2. Peel and mash with remaining ingredients.

Pinto Bean Tacos or Banditos

Tacos- Hard or Soft
(serves 8)
Bean Puree Ingredients:
2 cans pinto beans (or 3 1/2 c. + 1/2t. salt)
1/2 c. water
1 T. taco seasoning mix*
Meat Ingredients:
1 c. onion, diced
1 c. ground turkey (1/2 pound)
1/2 t. salt or 1 t. beef boullion
1 T. taco seasoning mix

Bandito Directions:
1. blend bean puree ingredients in a blender
2. Spread on to 8 wheat flour tortillas
3. Place on cookie sheets and top with cheese
4. Bake at 400 for 10 min (or until crisp)
5. Top with lettuce & tomatoes/salsa.

Taco Directions:
1. Fry meat ingredients on medium high heat.
2. Blend bean puree ingredients and add to meat
3. Stuff into hard corn taco shells or wrap in soft tacos (wheat flour)
4. Top with lettuce and tomatoes/salsa

5 Layer Dip Directions:
1. Blend bean puree (omit taco seasoning if using salsa in layers)
2. spread on bottom of serving pan.
3. Top with seasoned meat, then corn or lettuce, salsa or tomatoes, and cheese


HOMEMADE TACO SEASONING MIX:
1 T. chili powder
1/2 T. cumin
1 t. salt and pepper
1/2 t. paprika
1/4 t. onion powder, garlic powder, oregano, and red pepper flakes

Cream of Wheat & Cornmeal

CREAM of WHEAT (Serves 8)

High Protein, Powdered Milk Version:
2c. cream of wheat
1 1/2 c. powdered  milk
8 c. hot water
2/3 t. salt
1 t. vanilla
1/4 c. sugar
1/2 c. peanut butter

Directions:
1. Stir cream of wheat and powdered milk in bottom of a cold pot.
2. Add hot water and whisk on medium heat until thick.
3. Add remaining ingredients

Low Protein, Fresh Milk Variation:

6 c. water

2 c. cream of wheat or cornmeal

3 c. milk

3/4 t. salt

6 T. sugar

2 T. peanut butter

2-3 bananas (or 1/2 c. raisins)

Directions:

1. Boil water on high with lid on

2. Reduce to medium and whisk in cream of wheat

3. Stir until thick

4. Remove from heat and stir/whisk in remaining ingredients.

5. Serve with a slice of toast and 1/2 c. milk

CORNMEAL MUSH
Serves 8       Serves 12
8 c.               12 c. milk (2c. powdered milk+12c. water)
2c.                3 c. cornmeal
1 t.                1 1/2 t. salt
6 T.               9 T. sugar

*BANANA CORNMEAL MUSH
Serves 8
1. Boil 6 c. water
2. Stir in 2 c. cornmeal + 1 t. salt
3. Reduce to simmer, stir until thick.
4. Take off heat and add blended banana/milk:
      2 c. water + 1 1/2 c. powdered milk + 4 bananas
       + 1/4 c. sugar + 1 t. vanilla