KETO SALMON PUFF BITES OR PATTIES
Yield: 45 puff bites

2 (15 ounce) wild Alaskan salmon, canned
2 large eggs, pastured, organic
Seasonings and spices of choice
(I used 3 tablespoons dried parsley, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon ginger, )

Preheat oven to 450 degrees F.

Drain the liquid from the canned salmon. Place the salmon (including the skin and bones, YES, I said that, they are so good for you!!) into a food processor. Add in the eggs, seasonings and spices. Process until pretty smooth.

Drop salmon batter by rounded tablespoons (I use a disher / scoop) onto a baking sheet lined with parchment. Bake for 15-17 minutes, or lightly brown. Let the salmon bites remain on the baking sheet for about 2 minutes before moving onto a cooling rack or serving platter.

Serve warm, room temperature or cold (I prefer them cold, like last night.)
Serve with Sriracha Mayo.

Makes a great appetizer!

SRIRACHA MAYO
Yield – 1 cup

1 cup of your favorite no sugar, whole foods mayo. Homemade is great!
2 tablespoons (more or less to taste) sriracha sauce. Choose one with no sugar.
1/2 teaspoon salt
1/4 teaspoon smoked paprika

Mix well. taste and adjust seasonings / hot sauce to your preference.

We used to use Velveeta for our cheese sauce until we started eating healthier. I’ve made my own version. I’ve used this for queso blanco dip, for mac and cheese, in burritos, on nachos, mixed with salsa for cheesy salsa dip…. WOW! So, after several batches, I think this version is the best. It is the MOST smooth and creamy, no clumps. I hope you make it soon, it’s da bomb!

Homemade “American” Cheese Block (like Velveeta)
Adapted from America’s Test Kitchen

Ingredients
2 tablespoons water
1½ teaspoons powdered unflavored gelatin
12 ounces shredded Colby or Colby Jack cheese (I used Rumiano organic mild white cheddar)*
DO NOT USE PRE-SHREDDED CJEESE WITH ANTI-CAKING POWDER! Shred the cheese at home.
2 tablespoons dry milk powder
¾ teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon dry mustard powder (don’t increase this)
2/3 cup whole milk (non dairy is fine, I used homemade cashew milk)
Pinch of smoked paprika – optional

Instructions
1) Line an 8 x 4 x 12″ bread pan with parchment paper, let some of the paper hang over the edges. Or you can use plastic wrap.

2) Put the water in a small bowl, sprinkle with gelatin, stir, then let sit.

3) Mix the cheese and salt well by pulsing it in a food processor 3 or 4 times. Add in the dry milk, cream of tartar and dry mustard and pulse again.

4) Bring the milk to a boil in a medium sauce pan, over medium-high heat. Remove from heat once its boiling then add the gelatin and water. Pour this mixture into a heat -proof measuring cup with a spout so you can pour it easily. Or you can boil the milk in the microwave in a measuring cup and add it to the gelatin and mix well to dissolve. Pour it back into the measuring cup for pouring into the food processor.

5) With food processor running, add the hot milk mixture a little at a time. Let the mixture process until its completely smooth. Taste and adjust seasonings. (I add a pinch or so of smoked paprika.)

6) Once the mixture is very smooth and completely combined, pour it out into your prepared pan, cover with the paper that was left hanging over the edges making sure the entire surface is covered. Put in the frig and cool at least 3 hours. Overnight is best.

I’ve tried some Pressure Cooker Broccoli and Cheese Soup recipes and they were too liquidy and most called for fresh broccoli and ingredients. I wanted a larger batch (my guys eat this stuff up QUICK!) and one that could be made with pantry and freezer ingredients and was thick and creamy. My family raved over this (I’ve made it several times now) and I wanted to share it with you.

INSTANT POT BROCCOLI CHEESE SOUP with HOMEMADE PROCESSED CHEESE
Most recipes call for fresh ingredients, but sometimes fresh is not available. My Broccoli Cheese Soup is a rich, thick and comforting soup and can be made from ingredients that are in most pantries and freezers – so no running to the store in the dead of Winter or late at night when you want some yummy soup! I make my own processed cheese (like Cheez Whoz or Velveeta), but you can sub fresh cheese and milk as needed.

BROCCOLI CHEESE SOUP
8 cups frozen organic broccoli florets – do not thaw
4 cups homemade chicken stock or bone broth
1/2 cup dried onion pieces
2 teaspoons salt pepper to taste

Place all the ingredients in the Instant Pot liner. Place the lid on, seal and choose MANUAL for 6 minutes. Quick Release. Remove lid. Turn the machine OFF, then on to SAUTE.

Use an immersion blender to puree soup until smooth. Or, pour soup in batches (carefully) into a blender, blend soup and return to the pot.

MIX and add in: 4 Tablespoons corn starch or potato starch mixed in ½ cup cold milk or water, stir to dissolve, add to hot soup, whisk until soup is thickened.

4 -6 cups shredded cheese (or 4 cups homemade processed cheese – recipe below)

Optional add-ins: 1 teaspoon turmeric powder
1 teaspoon smoked paprika
1/2 teaspoon mustard powder

Whisk on SAUTE until cheese is melted and soup is thick and smooth. Taste and adjust seasonings as needed.

HOMEMADE PROCESSED CHEESE (like Cheez Whiz / Velveeta)
Yield: 4 cups
16 ounces mild cheddar cheese, shredded
6 Tablespoons dry milk powder
1 1/2 teaspoons (1 package) gelatin (I use gelatin from grass-fed cows)
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cup boiling water

Place all the ingredients except the water in a food processor and turn the machine on. Keep it running while the water is boiling. With the food processor running, pour boiling water into the food processor and continue to process about 2 minutes, or until the cheese is smooth. Pour cheese immediately into a container or a loaf pan lined with parchment. Cover and chill until firm.

*This is a soft version of Velveeta, like Cheez Whiz, perfect for sauces, Mac and Cheese, and Broccoli Cheddar Soup, however, if you desire a more firm product, that can be sliced, like Velveeta, reduce the boiling water to 1 cup.

I’ve posted before how I love to poach chicken in the Instant Pot based on the “Game Changing” Instant Pot Chicken poaching technique developed by Amy and Jacky of PressureCookRecipes.com, and I love to make a big batch. I do 6-7 pounds of chicken thighs at a time. So, I had some lovely, moist shredded chicken to use.

The latest Keto craze is called “Chaffles” which means cheese waffles. It is a variation of the dairy-based, high-fat “fathead” recipes using cheese, eggs, sometimes cream cheese, sometimes almond flour.

I don’t do dairy or high fat and I don’t do almonds because of the oxalates, soooooo, made MY version of a Carnivore / Keto / Chaffle, but it’s a Chicken Waffle (not cheese) and it’s dairy free and lower fat. You can add fat if you like instead of part of the broth / water.

Source: Meeeeee

Course: Breads

Serves: 2

Ingredients

• 8 ounces cooked chicken thighs or breasts (I poach mine in the Instant Pot)
• 2 large whole eggs (or equivalent in egg whites for lower fat)
• ¹/₄ cup broth or water
• ¹/₄ teaspoon baking powder
• salt, pepper and seasonings to taste (sweet or savory)

Directions

1. Place all ingredients (except baking powder) in the bowl of a food processor and process until smooth. Add baking powder and blitz (pulse) just to mix in.
2. Divide batter to fit your waffle iron. On mine, it took 3/4 cups and it made 2.
3. Prepare your waffle iron according to manufacturer’s instructions. I use a homemade mixture of avocado oil and sunflower lecithin because my waffle iron is ceramic not Teflon.
4. Cook according to your machine guidelines. Mine cooked for 3-4 minutes. Cooking longer does not make it crispy, it is a light, bready texture, good for sandwiches.
5. If you want it crispy, you can oil the waffle iron or simply toast the waffles in a toaster oven.
6. I use mine for sammies!
7. This recipe doubles easily and freezes well.

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Anyone who knows me knows several things about me that are constant:

I love to cook, especially for other people.

My passion is baking.

I love The Great British Bake Off show and have followed it since the beginning.

I love all things English Tea and enjoy having and attending Tea Parties.

Did I already say that I am passionate about baking? I think I did.

I love my Instant Pot and while not everything is suited for it, I like to try to see how much is. Especially baked goods. I love the challenge and have been very pleased with how much comes out great when people say it won’t. That tickles me to no end! (Aside: NO, I do not recommend the Mealthy CrispLid because using it voids the Instant Pot warranty, so be warned when people suggest it.)

Because of my love for GBBO and English Tea, I challenged myself to learn how to bake a proper Victoria Sandwich, in the oven and see if it would work in the Instant Pot. I made 5 attempts (2 in the Instant Pot and 3 in the oven) and the only one that worked for me was my second Instant Pot version. That’s the keeper.




I did everything the same for both the Instant Pot and the oven versions. I used my wonderful, versatile Hatrigo stainless steel push pans for both the Instant Pot AND the oven.

To my surprise, my oven-baked sponges did not turn out at all (they need tweaking for technique), and I’ve binned the 3 attempts thus far, but the Instant Pot bake worked beautifully the second time round with some cook time changes.

I used Mary Berry’s Victoria Sponge recipe (below). Why? Because she is both the beloved British Queen of Baking AND the beloved Queen of The Great British Bake Off.

TIPS:
Follow Mary’s recipe, exactly. Seriously. Except cook it in the Instant Pot.

Weigh everything exactly. In grams, just as written.

Do not overmix which will insert too much air and the sponge can rise too high and then fall. Mine did.

Let the sponges cool before spreading with jam and cream..

For the oven version:
Do not open the oven door whilst baking, the sponge can fall. Mine did.

This Victoria sandwich recipe by Mary Berry is featured in Season 4, Episode 10 of The Great British Bake Off.

My directions for the Instant Pot:

NOTE: the texture of the sponge is more “dense” than what you get from oven-baked, but still very moist and delicious. We really enjoyed this!

Prepare Mary’s recipe, as written.

Place 1 1/2 cups of water in the steel inner liner of the Instant Pot.

Place a trivet in the water.

Prepare the Hatrigo 7-inch push pans by greasing the pan inside, especially the sides. I use a homemade liquid of cold-pressed avocado oil and sunflower lecithin.

Place the round parchment paper that comes with the Hatrigo push pans onto the bottom of each pan or cut you own to fit.

Divide the batter evenly between the 2 push pans and smooth the top. I use a small offset spatula.

Wrap the bottom of each pus pan with foil to prevent leakage.

Cover each pan with foil (It won’t touch the food), or if you prefer, parchment first, THEN foil. The foil has to be crimped down over the pan to prevent moisture and parchment alone won’t do it.



Place one pan on the trivet in the Instant Pot. I use a second trivet with very short legs to separate the 2 pans, but you can simply use the parchment or foil that covers the bottom pan to separate them.

Place the second pan on top of the short trivet, or first pan and make sure it sits flat.

Close the lid and seal. Pressure cook on HIGH for 60 minutes.

When cook time has completed, let the pressure release naturally, around 15-20 minutes.

Remove both pans, remove covers and let the sponges cool slightly in the pans (about 10 minutes. Push the bottom up and flip each one over onto a cooling rack.



Follow the rest of Mary’s recipe to create the “sandwich” which is iconic for British Tea time!



Enjoy!

Mary Berry’s Victoria Sponge Sandwich Recipe

**NOTES: I am not an Amazon affiliate and I receive no monies for recommending products. As a published, independent, unbiased Product Reviewer for over 30 years, I can recommend those products that I actually have tested, that have passed my reviews and that I use myself. All the product listed are ones that I purchased, love and use in my own kitchen

Caramelized Onions (I do this in advance and store in the fridge)
Chop onions coarsely. Place the onions in the bottom of the Instant Pot inner liner. Drizzle the oil over, add butter and press Saute and High (More).

Stir often for 10 to 15 minutes, until a brown fond on the bottom appears. Scrape and stir the fond into the onions. Turn the IP off, then back on Saute, lowering the heat to Low (Less).

Stir every so often, scraping any fond and stirring it into the onions, until the onions are very soft and very brown about 30- 45 minutes. *The Saute function only lasts 30 minutes, so you will need to re-set it once.

A great instructional article on caramelizing onions is found here: https://www.seriouseats.com/2019/06/how-to-caramelize-onions-classic.html

Potato Knish Filling
Cube 5 pounds of potatoes (Peel if desired. I use Golden and keep the skins on.) Place in the Hatrigo steamer basket.

Place 1 ½ cups of water in the Instant Pot inner liner. Place the steamer basket and potatoes in the IP, close and seal the lid. Pressure cook on High for 30 minutes with 15 minute NPR.

Remove the potatoes and place in a large bowl or mixer. I use an Ankarsrum mixer and it holds all 5 pounds. Add in remaining ingredients, including onions and mix well, until mostly smooth, but don’t over mix or the potatoes will get gummy.

Liberally grease the Hatrigo mini mold cups or muffin tins – don’t skimp!! (I use a homemade liquid of avocado oil and sunflower lecithin, but any good spray will work. Don’t use coconut oil.)

Fill each cup or muffin tin with the batter and gently smooth the top.

Bake in a preheated oven or air fryer for 30 minutes or until deep brown on top. Let sit in the cups / tins for 5 minutes. Run a knife around the edges to release the knishes. If using the mini mold cups, flip the knishes over onto a plate and turn to place the crust on top.

Makes 30 muffin sized knishes.
Reheats well from the fridge.
These freeze well wrapped tightly. Thaw slightly before warming.

Very low carb count pizza crust? Non-dairy? Gluten-free? What? What can this magic be? How could this possibly work or better yet how could this taste good?

Yes, it’s true. Yes, it’s easy. Yes, it’s completely dairy-free, gluten-free and very low carb. And YES, it tastes delicious and works extremely well for a pizza crust.

KETO DAIRY FREE CHICKEN PIZZA CRUSTS
Yield: 2 12-inch pizza crusts

Notes:
Use either boneless, skinless chicken thighs or breasts, *cooked before weighing.

I cook my boneless, skinless chicken thighs in the Instant Pot, either frozen or thawed and then move the meat into the food processor.

Use your favorite seasonings and add-ins to personalize your pizza crust(s).
You can freeze the pre-baked crusts.

1 pound cooked and cut up boneless skinless chicken meat *see above
4 large eggs
1/4 cup shredded Parmesan (leave out for dairy-free)

Optional seasonings:
Garlic
Oregano
Basil
Salt and Pepper
Smoked Paprika

Toppings:
Any vegs like onion, peppers, spinach etc. but sauté first to remove excess moisture

Place all the crust ingredients in a food processor and process until well mixed. Weigh out 2 equal portions and spread each on a Silpat or parchment paper. Spread the chicken until about 12 inches in diameter and even in thickness. I use an offset spatula. The crust will puff up slightly when it’s cooking.

Par-bake the crusts in a pre-heated 400 F degree oven for 10 minutes, just until firm to the touch, but still soft. Do NOT overbake since they will need to bake again once they are topped.

Remove from the oven, sauce and top and bake once again at 450 F degrees until toppings are hot and the crust is the desired crispness. I like mine a little”bready”, but bake longer if you like it more crispy. Watch for burned edges, place a sheet of parchment over top and reduce heat to 425 if that happens.

Oh. My. Goodness. Chocolate peanut butter powder! Organic ingredients, lightly sweetened, low calorie and fat, gluten-free and vegan? Who woulda thought?

Ingredients; Powdered Peanut Butter
Organic Peanuts, Organic Coconut Sugar, Sea Salt.

Just Great Stuff Chocolate Peanut Butter Powder

Ingredients; Powdered Chocolate Peanut Butter
Organic Peanuts, Organic Coconut Sugar, Organic Cocoa Powder (Dutch Alkalized), Organic Vanilla Powder, Sea Salt, Organic Purified Stevia Extract. 4 net carbs

What could I use it for?
Dry: Stocking up / pantry / emergency food storage
Dry: Traveling
Dry: Adding to smoothies, yogurt, oatmeal
Dry: Mixing in baked goods, pie crusts, pancakes, breads, fillings where the added volume and fat of nut butter would disrupt the recipe

Add water to powder to reconstitute into peanut butter for recipes or uses calling for regular peanut butter. 2 Tablespoons peanut butter powder to 1 Tablespoon water or milk or other liquid.

Review:
We loved both of these products (plain peanut butter and chocolate peanut butter) but our favorite is the chocolate peanut butter. Both peanut butter powders were delicious, easy to mix and worked well in my recipes. Having the powder on hand for an extended shelf life (I buy in bulk and vacuum seal into smaller portions) and for every day cooking, baking, on-the-go, health shakes and more, is so convenient. This is an item that is in our food pantry, all the time!

Highly Recommended! Taste testers approved!

RICH CHOCOLATE PEANUT BUTTER COOKIES *with food storage options

1 ½ cups Betty Lou’s / Just Great Stuff chocolate peanut butter powder
pinch of salt
¾ cup organic powdered sugar
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
¼ cup white or chocolate chips, or a mixture

*Food storage options
Sugar -If you store only granulated sugar, you can use as is, but the texture will be a bit different. You can pulverize the granulated sugar with a mortar and pestle, or a hand-powered blender. I like to add a small amount of organic arrowroot to my sugar when I “powder” it, but it’s not requires.

If you store honey or liquid sweeteners rather than granulated, only use 1 egg and keep the same amount of sweetener – ¾ cup.

Eggs– If you have access to fresh eggs, use large. If you store powdered eggs, reconstitute before mixing. Mix according to the brand directions. Let the egg hydrate fully before mixing in.

If you are egg-free, try subbing aquafaba (the liquid from cooked beans) * see my previous article on aquafaba, for the eggs. 3 tablespoons of unwhipped aquafaba per large egg.

Vanilla extract – storebought or homemade, lasts indefinitely. You can also use vanilla paste.

Chocolate Chips – I don’t know about you, but several types of chocolate (semi-sweet, milk, white etc.) are a regular part of my food storage.

Baking soda and salt – I also store bulk baking soda and sea salt, they have so MANY uses, not only dietary.

JUST GREAT STUFF / BETTY LOU’S
Powdered Peanut Butter
Powdered Chocolate Peanut Butter

http://www.bettylousinc.com/catalog/category/view/id/13

Available on Amazon.com, Azurestandard.com and in retail outlets all over the country.