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Instant Pot Pork Fried Rice

6/9/2022

INGREDIENTS
1/2 tablespoon olive oil
4 eggs, beaten
½ cup carrots, diced
1 clove fresh garlic, minced
1/2 cup boneless pork cutlets (or chicken) cut into short, thin slices
1 1/2 cups short grain rice (like Calrose Botan Sushi Rice)
1 1/2 cup chicken broth
1 green onion stem, chopped
1 tablespoon soy sauce (or more if you like)

DIRECTIONS

Turn on the sauté function on the Instant Pot. Heat oil over high heat for 2 minutes until the hot oil sizzles. Add beaten eggs, and stir until scrambled and cooked through, about 1 minute.
Add carrots, garlic, rice, and pork - sauté until evenly mixed and tender, about 2 minutes. The pork doesn't need to be cooked all the way through at this point.
Add broth and stir well until evenly mixed.
Switch to pressure cooking mode on manual high and seal the lid. Let the fried rice pressure cook for 5 minutes. Once the time is up, let the fried rice sit in the pot for another 8-10 minutes. This allows the pressure to release slowly, making rice and pork tender. Quick release the remaining pressure.
Remove the lid and stir in green onions and soy sauce. Serve immediately.

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Cheap, Homemade Cream Cheese

6/7/2022

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Lately we've been making our own cream cheese from the shelf stable whole milk we have in the pantry (in case of emergency). This helps us rotate our supply to make sure we always have non-expired cartons. We buy ours at Dollar Tree for $1.25 a quart.

Cost wise (roughly) its $2.50 for 20 ounces of cream cheese.

Now if you are looking for a cream cheese that you would use for cheesecake - I don't know if this would work - I haven't tried using it for that. We use ours for bagels, crackers, dips, spreads, etc.

INGREDIENTS
2 containers of Shelf Stable Whole Milk (1 quart each)
1 Tbsp Buttermilk Powder
Salt to taste
Clean pint jar with lid

DIRECTIONS

Pour milk in a medium size soup pot.
Bring to a low boil on medium to low heat - stirring frequently. You don't want it to burn.
Once it gets to a low boil, reduce heat to simmer and add 3 tablespoons of distilled vinegar (not ACV) - 1 tbsp at a time, stirring for about a minute in between.
Take off heat and let it sit for about 15 minutes. You will notice the milk will start to separate from the whey.
Drain into a very fine mesh cheese cloth or muslin lined colander and let sit for another 15-20 minutes.
Once drained, place in food processor and blend with a little salt (per taste) and a tbsp of buttermilk powder. It will look very runny at this point, don't worry it will set up.
Pour it into a clean pint jar and stick it in the fridge over night. Next day it's set up and ready to use.

P.S. In the picture I used a looser mesh cheesecloth, and I really don't recommend it. It was kind of a pain to get the cheese out, and I ended up losing a little bit. I should have used a finer mesh cheesecloth or better yet unbleached muslin.

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Join Us!

6/4/2022

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JOIN US as we start -> Acts: Awakening to God in Everyday Life Bible Study by Melissa Spoelstra <- We will be starting the week of June 13. This will give everyone who wants to join the ability to order their book, cruise through it a bit, and join the group (ACTS - Study Group).
Order book from Christian Book Dist.: https://tinyurl.com/actsstudybook
Order book from Amazon: https://amzn.to/38XYc8g

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