Multigrain Pancake and Waffle Mix

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

Hi everybody!  It’s Marci coming at you with my new favorite whole grain breakfast!  Believe me when I say, after you whip up this healthy Multigrain Pancake Mix, you will never again waste a single penny on the store bought, prepackaged stuff.  My kids literally cheer when I tell them we’re having these pancakes (and my husband groans because he’s a late to bed, late to rise type – which means – zip, zero, nada pancakes left over for him . . . oops . . . left over oatmeal, sweetie?)

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

Cami and I recently posted this review of a fantastic wheat grinder, the NutriMill, and it is what inspired this pancake mix.  But don’t stress if you don’t have a wheat grinder!  All of these flours are so easy to find at your local grocery store nowadays.  Prior to owning a wheat grinder I ordered them all from Amazon.  Here are the grains you will need for this mix, and the Amazon links to them.  (Affiliate Links)

When I buy them in bulk, they are often cheaper on Amazon than if I buy one package at a time from the store, but of course shop around for the best deal!

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

 

Here’s how this works:

Simply mix together all of the dry Pancake Mix ingredients in a large bowl.  When you’re ready for the best whole grain pancake ever, you simply mix up your wet ingredients, dump in a cup of pancake mix and that is it!  What would have been a complicated task of pulling out all the bags of different flour and baking essentials, is now literally a 5 minute process.  I love it!

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

Since this pancake mix will likely be used gradually over the course of 2-3 weeks, I like to store it in the freezer to keep the flour as fresh as possible.

Here’s what I do:

I give the mix a good stir so everything is evenly incorporated, then I put 1 cup of mix into individual ziplock bags, and then stack them up in my freezer.  This not only makes even easier work of it, but it also means you don’t have to stir up a big bowl of mix every time to make sure the ingredients are evenly distributed.  I save all of my bags too so they can be used again and again for this same purpose.  Add 2 or 3 cups of mix to your bags for larger families.

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

Another thing worth mentioning, take a look at those wet ingredients and notice that every measurement begins with the number 1 (1 cup, 1 teaspoon, 1 tablespoon, etc).  Once you throw these pancakes together a couple times, you will have this recipe memorized!  If we’re being honest here, I didn’t even realize that until I had made them 4 times!  I’m gonna blame it on busy mornings and a 4 year old who loves to push everyone’s buttons 😉

Final note: This batter will work for pancakes and waffles, cause heaven knows, I heart a good waffle!

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

This mix has become a staple around here, and I can’t wait for you to try it!

For the low down on the perfectly sweet, no sugar added, strawberry whipped cream and the most delicious, silky, PRESSURE COOKER chocolate pancake syrup I’ve ever dipped a spoon in, check out this post here.

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

Go make some pancakes!

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix.

Multigrain Pancake Mix
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Whole grain pancake mix that can be whipped together in seconds? Yes Please! Mornings just got easier and healthier!
Ingredients
  • For the Pancake Mix
  • 4 cups whole wheat pastry flour or white whole wheat flour
  • 2 cups oat flour
  • 2 cups spelt flour
  • ½ cup ground flax seed meal
  • ⅓ cup whole millet
  • ¼ cup baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 3 tablespoons sugar (optional)
  • To Make Pancakes
  • 1 cup pancake mix
  • 1 cup buttermilk or kefir
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
Instructions
  1. For Pancake Mix
  2. In a large bowl, combine whole wheat pastry flour (or white whole wheat flour), oat flour, spelt flour, ground flax seed, millet, baking powder, salt, and baking soda and mix with a metal whisk to combine all of the ingredients well. Optional: Add 3 tablespoons sugar to the bowl for a sweeter pancake.
  3. To Make Pancakes
  4. Heat a griddle over medium-low heat. Pour buttermilk or kefir, egg, vanilla, and melted butter into a medium size bowl and whisk well to combine. Add 1 cup of pancake mix and stir until just combined. It's okay if it's slightly lumpy. Let sit 10 minutes, DO NOT STIR.
  5. Grease the skillet with nonstick cooking spray or butter. Ladle about ¼ cup of batter onto skillet for each pancake. Flip pancakes when bubbles rise to the surface and bottoms brown, about 2-3 minutes.
  6. Cook second side until lightly browned.
  7. Serve hot drizzled with Chocolate Vanilla Syrup and a dollop of Strawberry Whipped Cream.
Notes
Pancake Mix makes about 8 cups of dry mix. 1 cup of pancake mix makes about 8 pancakes. Double or triple as needed! For my family of 5, I like to put 2 cups of dry mix into ziplock bags to make things that much simpler on busy mornings. This mix also makes AMAZING waffles!

MULTIGRAIN PANCAKE MIX - make it ahead of time, and throwing together healthy whole grain pancakes and waffles are as easy as any store bought mix - and better for you!

Top 5 Favorite Grains to Mill at Home

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

You will all soon learn, whenever my sister Marci becomes obsessed with something, we all benefit.  We discovered the possibilities of milling our own grains at home when we discovered the NutriMill at Pinners Conference months ago.  Marci has been researching and learning all about grains and she is here to explain the health and budget benefits for us, as well as the top 5 grains to mill at home.

The Top 5 Grains to Mill at Home

Hi!  Marci here.  We’re gonna take a quick break from my electric pressure cooker obsession so I can introduce you to one of my new favorite appliances.  If you have been wanting to dive into the world of cooking with whole grains, YOU MUST READ THIS POST!  I’m just a little excited about it, (assuming “a little” excited means “super duper, over the moon, nearly hyperventilating” excited).  I LOVE talking about whole grains (Saturday night dates with me are such a joy).  I’ve spent a lot of time studying, experimenting, and cooking with them and I personally feel like it’s been a VERY worthwhile cause.  A few months ago I came upon a new grinder that has made this hobby even better.  

The Top 5 Grains to Mill at Home

The NutriMill Harvest!  

*NutriMill kindly offered us their product, and I am honored to have them sponsoring this post.  This post contains affiliate links.

The NutriMill grinder is not only a good looking appliance (hello lovely bamboo wood) that can sit pretty on any counter top, but it has made grinding small to large amounts of FRESH whole grain or bean flour on demand so much easier.  Much more simple and quiet than my old, “grind wheat in the basement so I can carry on somewhat of a conversation” method.  

The Top 5 Grains to Mill at Home

For those of you who want to incorporate more whole grains into your diet, but are new to the world of grinding, let’s talk about why you would want to grind your own grains and beans at home.  

The Top 5 Grains to Mill at Home

Fresh is Best

When you grind your own grains at home, you will actually be getting the WHOLE grain (i.e. the bran and germ).  Commercial flours often remove the germ because it contains oil that can turn rancid when stored long term.  To add to this loss, nutrients are being constantly depleted as it sits on the shelf.  When I grind my own, I will store it for only a few days at room temperature.  If longer storage is needed, I store it in the freezer to keep it as fresh and nutrient rich as possible.

The Top 5 Grains to Mill at Home

Texture Control

When grinding your own wheat, you can control how fine or course you want it.  The Nutrimill shines in this category allowing you the ability to easily adjust for fine pastry flour or more course for texture in your baked goods or hot cereals.

The Top 5 Grains to Mill at Home

Cost Effective

Depending on the type of grain, you can save a good amount of money grinding your own compared to buying a bag of flour.  If you’re passionate about making all of your own yeast bread like I am, the savings is significant.  When you start branching out into other grains like spelt, kamut, barley, etc, the savings become even more remarkable.  Some areas have grain factories, and those can be great places to buy grains in bulk.  Otherwise, I enjoy buying them from Amazon and having them delivered to my doorstep!  (I’ll share the links below.  All are affiliate links.  Thank you!)

The Top 5 Grains to Mill at Home

Flavor

Who knew the secret to the best homemade whole grain bread was as simple as grinding your own grains!  My husband even agrees, the taste is significantly better since I’ve started using my fresh ground flours, and trust me, he takes his title as “Recipe Tester” very seriously.

The Top 5 Grains to Mill at Home

Rockstar Status

May I have a vain moment for a sec while I admit that I kind of love telling people I grind my own flour?  Especially as they marvel over my beautiful, perfectly golden loaf of bread?  Making bread never fails to delight me (unless it flops, then I’m in a bad mood all day!).  I also have been able to swap nearly every recipe using white flour, for my home ground flours without a single complaint from my family.  I’m talking everything from sandwich bread, to tortillas, to every breakfast food imaginable.  That makes this mama proud!

The Top 5 Grains to Mill at Home

Now that you know why you should grind your own flour, let me tell you what you should and should not grind using the NutriMill.  The NutriMill is ideal for non-oily grains, beans, and legumes such as hard wheat, soft wheat, spelt, kamut, rye, barley, einkorn, farro, quinoa, millet, amaranth, teff, sorghum, brown rice, wild rice, oat groats, dried corn, buckwheat, black beans, pinto beans, lentils, and chickpeas.  Seeds, grains, and beans that have a high oil or moisture content should be avoided.  This includes chia seeds, nuts, flax seeds, herbs, spices, chilies, coffee beans, etc.  I keep a small spice grinder on hand for these items.  

So where to begin if you want to start grinding your own flours?  There are so many choices, I know, and the research can quickly become overwhelming.  Let me save you the headache by sharing my top 5 grains to mill at home.  I like these because they have proven easy to mix and match in many of my go to recipes.

The Top 5 Grains to Mill at Home

Hard White Wheat

The Top 5 Grains to Mill at Home

When I first started grinding my own flours, I stuck with a hard white wheat.  Hard white wheat is still 100% whole grain, but is much lighter in taste and texture then the hard red wheat I grew up with.  I use it for my whole wheat bread, pancakes, muffins, cookies, biscuits…pretty much every recipe I can that uses wheat flour.  Soft white wheat, otherwise known as whole wheat pastry flour, is an even lighter option that swaps out wonderfully for white flour.  However its lower protein content makes it not ideal for yeast bread – hard white wheat is essential for yeast breads.  (I buy my wheat HERE)

Spelt

The Top 5 Grains to Mill at Home

Spelt does not have as much gluten as hard white wheat and takes more effort to swap into yeast breads.  The gluten in spelt is easier to digest and those with wheat sensitivities often tolerate spelt better.  The flavor of spelt is a bit sweeter and is delicious in baked goods, tortillas, cookies, pancakes, etc.  (I buy my spelt HERE)

Kamut

The Top 5 Grains to Mill at Home

Kamut has a wonderful flavor, and is amazing when worked into bread, baked goods, muffins, pasta, etc.  My sister in law introduced me to this grain in the form of the most incredible cornbread I’ve ever tasted.  Kamut has a different gluten structure that is easier for people with gluten sensitivities to digest.  (I buy my Kamut HERE)

Oat Groats

The Top 5 Grains to Mill at Home

Not only can you course grind oat groats to make your own steel cut oats, but they can be ground to use as oat flour in so many ways.  Oat flour adds a sweet moistness to quick breads, muffins, pancakes, and so many more baked goods.  It’s also easy to find, affordable, and gluten free (make sure packaging says gluten free if this is essential).  (I buy my oats HERE)

Buckwheat Groats

The Top 5 Grains to Mill at Home

Buckwheat flour has become an essential in my kitchen for creating lightness in recipes I once used white flour in.  My first experience with buckwheat was in the form of my brother’s chocolate chip cookies which I will confidently say are the best cookie I’ve ever had.  I also use it often for pancakes and crepes.  Buckwheat has a more prominent flavor than spelt and kamut, so I only substitute it in for ¼ -⅓ of the flour called for in my recipes.  Buckwheat is also gluten free.  (I buy my buckwheat HERE).

So there you have it!  

That was a lot to take in so let me finish on this note.  Grinding my own flours has been a work in progress over the years and I am becoming more and more comfortable and adventurous with mixing grains all the time.  With so much world wide attention on whole grains over the past couple years, recipes using the grains I discussed are so easy to come by.  This means you won’t have to go through much trial and error to have great success in cooking with them.  For the health of yourself and loved ones, it is completely worth the journey!  

The Top 5 Grains to Mill at Home

I tried several whole grain cookbooks and THIS ONE is my favorite.  Check it out for more information on making your own flours.  It is full of beautiful pictures and delightful recipes!

Thanks again to NutriMill for partnering with us on this post!  The Nutrimill Harvest is truly an impressive appliance made by the wonderful Bosch company, with high quality that will offer reliable performance for many, many years.

SHOP FOR YOUR NUTRIMILL HERE!

Stay tuned for a recipe I created using a mix of my favorite grains and seeds.  This recipe is gonna be a game changer for your hectic mornings, I can’t wait to get it into your homes!

Are you interested in more information regarding whole grains and recipes using them?  Let me know in the comments below!

Pin this post!!

The Top 5 Grains to Mill at Home

Pressure Cooker Vanilla Extract

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
*This post constitutes an original TIDBITS method for making vanilla extract.  We reserve the rights to all content, images, method, and directions found in this post, and they cannot be duplicated, re-posted, or distributed in any way or form, except for the use of one image used with a brief explanation and a visible link back to this post.  Thank you for respecting our copyright!

I hope you are sitting down and firmly planted on a chair right now, because what we are about to show you will BLOW YOU AWAY!!  I knew my sister Marci was brilliant with the electric pressure cooker . . . but this . . . this tops all reasons why every household needs an electric pressure cooker.  Prepare to be amazed as Marci shows us how we can make potent, delicious, colorful, flavorful and beautiful homemade vanilla extract, right in your pressure cooker!!!  No more waiting around for months for the beans to extract their flavor!  In the mere matter of minutes, the cooker will pressurize those beans leaving you with ready to use and enjoy vanilla extract.

I know.  Life changing.  

Pin it.  Tweet it.  Blast it on Facebook.  Let’s change some lives people 😉

But first, let’s hear it from Marci!  

P.S.  I have the coolest sister ever.  P.S.S.  Product source list to be found directly above the printable recipe.  P.S.S.S.  There are affiliate links in this post.  Thank you!

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!Last Christmas I had this totally original idea of making vanilla extract to hand out as gifts to my family and friends.  A quick internet search told me that my idea was extremely unoriginal and that if I thought I was gonna hand out good quality vanilla by starting the process two weeks before Christmas, I was dreaming.  I had a second idea pop into my head of making vanilla extract in the pressure cooker.  A second search told me this was in fact an original idea, which I thought meant that it couldn’t be done, so I dismissed it.  A few months later I noticed a small liquor store in my hometown.  I decided to pay it a visit, with my kids no less, and see if the owner could give me some insight on my idea.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!To my surprise, the owner was a one legged gentleman in a wheelchair with scruffy facial hair that covered his face and a beard that went down to his chest.  He greeted us with a cheerful “Hello” as my kids gawked, oh so inappropriately.  Within a few minutes of talking to him, I realized, “I know this guy!”  He had been one of my father’s best friends when they were young and they continued to speak often as adults about all things religion and philosophy.  When I revealed to him who my dad was, his eyes twinkled and with a ginormous grin, he exclaimed, “You have got to be kidding me!  What in the world is the daughter of THAT man doing in a liquor store with three young kids!  I miss your dad more than I can even say.”  You see, my dad passed away in an accidental explosion when I was young.  My dad truly was a great man and to this day, people still talk about him and the amazing person that he was.  I’m so proud to be his daughter.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!I’ve since talked to my new friend from the liquor store many times as I tested pressure cooked vanilla extract with rum, bourbon, cheap vodka, expensive vodka, etc.  He tries to talk to me about the great mysteries of the universe and I just smile and remind him that I’m not the genius my father was, I’m just trying to make a potent, less expensive bottle of vanilla extract!  

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!In the process of testing my idea, I had two experiences that told me I was on to something good.  First, was the day I pulled out a batch of vanilla from the pressure cooker and my kids came running into the room asking if I was making a cake.  Second, was the day I took a bottle of extract to the liquor store, and with a sniff and a lick, my friend offered to buy back his own liquor!  

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!My cupboard is now filled with Mason jars of vanilla extract and I’ve narrowed down my favorite versions to one made with the red label Smirnoff Vodka 80 proof (40% alcohol) and an alcohol free version using food grade vegetable glycerin.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!I can’t really say which is my favorite, they each shine in their own way.  The vanilla made with vodka is rich and potent right out of the pressure cooker.  I prefer this version in things that are cooked so the alcohol can evaporate, but I’ve used small amounts in whipped cream and vanilla ice cream that were absolutely heavenly!  Because I’ve been testing this concept for several months, I can report that the smell and taste just keep getting better with time, and yet your vanilla can still be enjoyed directly after making it.  Because the vanilla is processed in a jar with a lid, very little alcohol dissipates, which means it will continue to extract the vanilla flavor from the bean over time, just like the more traditional method.  

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!Now for the alcohol free, glycerin version, it’s golden, thick and evenly speckled throughout with vanilla seeds.  I’ve held it up to the sun countless times and it’s beauty never gets old.  I prefer this version in uncooked recipes like whipped cream, smoothies, frosting and of course homemade frozen yogurt and vanilla ice cream.  Give it a shake before each use to get a nice dose of seeds in whatever you’re making for that instant pretty factor.

I love to store my vanilla in the mason jar with the beans left inside, and topped with this pour-able mason jar lid.  These lids come in handy for so many things.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!In regards to the beans, I prefer a Grade B Madagascar vanilla bean which I’ve ordered here from Vitacost and here from Beanilla.  I was very pleased with the quality of beans from both companies and will order from them again and again (as soon as I get through my 6 pints of vanilla extract!).

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!I now have more vanilla sitting in my cupboards than I will go through in a year, which means I’ve run out of excuses to drag my kids in for weekly visits to the liquor store to see our friend.  However, my kids have grown to adore this amazing man and they insist on bringing him candy, muffins, and even birthday invitations.  As for me, I’ve got a six month old jar of pressure cooked bourbon vanilla extract that will surely make his day!  

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

Before you make it to the printable recipe, we’d love to walk you through our process.

Note:  This process isn’t designed for canning vanilla.  The lid and ring are simply in place to keep all the alcohol from dissipating.  

Disclosure:  To play it safe, we do NOT guarantee the outcome or results of this method of making vanilla extract.  Follow our instructions at your own risk.  We simply share this method that has had wonderful results for us.  We have consulted with alcohol experts and three companies that make vanilla extract and even had it tested for bacteria – which came out negative.  We have especially enjoyed the amazement and awe we’ve gathered from our expert friends about this idea 😉

CAUTION!:  This method is NOT intended to be used with a stove top pressure cooker.  Only use in an electric pressure cooker with a FULL NATURAL RELEASE.  Keep electric pressure cooker away from any open flame while making vanilla with alcohol.  

UPDATE 12/12/16  Due to some new methods popping up for making vanilla extract in the pressure cooker, I want to tell you why I settled on the method I did.  I tested alcohol percentages of all my batches of vanilla to make sure they were staying above 35% (starting from 40%).  It was only once I added the barely tightened lid, that I was able to consistently maintain this percentage.  This means your vanilla is safe to store at room temperature long term and vanilla flavor will continue to be extracted from the beans if you leave them in the jar, win win!  On my batches made in an open jar or directly in the pot, I not only lost a lot of volume, I also ended up with alcohol percentages as low as 25% which I was not comfortable with.  Last thing, if you’re vanilla smells strong of alcohol after you process it, let it sit for a week, swishing daily.  The alcohol will mellow and the vanilla will be more present.  Enjoy!

First things first, gather your ingredients, which include the vanilla beans and Vodka,

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

or food grade glycerin.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

Then with some good kitchen shears, snip your beans in half so they will fit nicely inside a pint canning jar.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

Then split them down the middle with your scissors, but not quite all the way.  Leave the top of the bean intact.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

Insert the beans inside the jar and fill it with Vodka or Glycerin until almost to the first rim markings or about an inch and a half of head space..

Vanilla-with-VodkaVanilla with Glycerin

Place a rack or trivet on the bottom of the pressure cooker pot, and barely screw the lid onto the jars and insert into pressure cooker.  You can comfortably add 3 pint jars to a 6 quart pressure cooker.

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

 

 

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

Next, simply follow the instructions in the recipe below and you are well on your way to your very own bottle of homemade vanilla extract.

And if you are looking for more recipe favorites from TIDBITS, check out our NEW COOKBOOK titled Master the Electric Pressure Cooker Cookbook.

Master the Electric Pressure Cooker Cookbook

Enjoy this handy source list for all the items you see pictured and which we use in our Vanilla making process.  (These are my affiliate links, which help make it possible for me to share information with you for free.  Thank you in advance for using them for your purchases).

  1.  Vodka – try your local liquor stores.
  2. Food Grade Glycerin
  3. Mason Jars
  4. Pourable Mason Jar Lid
  5. Reusable Mason Jar Lids
  6. Small hand held glass bottles for beautiful Vanilla pictures and perfect for gift giving.
  7. Fagor Lux electric pressure cooker
  8. Instant Pot electric pressure cooker
  9. Vitacost Vanilla Beans
  10. Beanilla Vanilla Beans
  11. Kitchen Shears

Pressure Cooker Pure Vanilla Extract
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint jar
 
No need to wait months for vanilla beans to extract their flavor any more! Make your own bottle of beautiful and pure vanilla extract in the pressure cooker and enjoy right away.
Ingredients
  • 6-10 Grade B Madagascar vanilla beans
  • About 2 cups Smirnoff Vodka 80 proof (40% alcohol) or Food Grade Vegetable Glycerin
Instructions
  1. Using a sharp pointed knife or kitchen shears, cut each bean in half and then split in half lengthwise leaving about an inch still connected. Place the vanilla beans in a pint size Mason jar and add vodka or glycerin, leaving 1 inch of head space. Top with a canning lid and ring and barely tighten.
  2. Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
  3. When cooking is complete, use a natural release.
  4. Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.
  5. Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.
  6. Tip: When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar! Smells and tastes heavenly!
  7. Tip: The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
Notes
Mason jars can develop weak points over repeated use in both pressure cooking and canning. I suggest rotating jars often to decrease the rare chance of a jar breaking while cooking.

Now go order your supplies and get started!  Whether you’re making it for yourself or for a quick gift, this homemade vanilla extract is sure to dazzle and impress!  Enjoy!  We’d love to hear what you think of this idea and if you give it a try!

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

 

Pressure Cooker Homemade Vanilla Extract! No more waiting for months for the beans to extract. This will blow your mind!

 

 

Pressure Cooker Berries and Cream Breakfast Cake

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

I know you are all thrilled to have Marci back with another pressure cooker masterpiece.  Today she is helping us make mornings feel a bit more special with this 100% whole grain, protein rich Berries and Cream Breakfast Cake.  It’s pretty enough to be called a cake, but healthy enough to call it breakfast!

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

Hey everybody!  It’s Marci taking care of the food side of TIDBITS blog, and I’m so excited to add a little excitement to your first meal of the day!

Between my three kids, my mother and my sister Cami, there were five birthdays celebrated in less than 2 weeks in July.  That’s just way too much birthday cake and piñata candy for me to watch my kids inhale and still be able to keep my cool.  On the day of my twin boy’s birthday, I didn’t have ingredients for a cake or the ambition to make one.  What I did have was a fresh batch of homemade yogurt and Barbara’s Berry Compote  sitting in my fridge needing to be used up.  So my brain started spinning with ideas of a healthy, whole grain cake that could be perfectly acceptable for both breakfast and birthdays.  Now keep in mind, my boys turned 4, this healthy breakfast cake may not be so acceptable for a 10 year old with visions of a Ninja Turtle face cake.

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

So using my brand new 6 cup bundt panI whipped up an eggy, whole wheat batter, swirled in some berry compote and threw it in the pressure cooker.  And it was ADORABLE!  Just as pretty as any traditional birthday cake!  To kick it up a notch, I mixed some yogurt with a bit of powdered sugar, drizzled it over the top, all fancy like, added candles, and I just knew this was gonna be a hit.  

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

When my sons walked down the stairs that morning with those adorable little, just-woke-up faces, they beamed with joy when they realized it was their birthday AND they were having CAKE for breakfast.  Cue big sister crushing their excitement with the statement, “That’s not even a real cake, that’s breakfast.”  Luckily they were too dazzled to notice her statement, and I got double the hugs for the “Best Cake Ever”.

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

With all the cuteness to make it feel like an extraordinary day, plus healthy ingredients to make it a well balanced breakfast, this cake will be making frequent appearances in my home.  I hope it will for you too!

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

Note: This cake can be cooked in a 7 inch springform pan  as well, but the cook time will need to be increased to 40 minutes.

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

 

Please CLICK HERE or on the button below to view, print, save or download Berries and Cream Breakfast Cake recipe.

view or print

Berries and Cream Breakfast Cake Berries and Cream Breakfast Cake

If you would like to mix things up, try substituting the berry compote with our Pressure Cooker Peach Compote 

Pressure Cooker Peach Compote

And of course, our personal preference is using pressure cooker Homemade Yogurt  for the batter and drizzle.

Pressure Cooker Yogurt

 

Hope you get a chance to try this recipe!  Thanks for reading!

Cami and Marci
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Pressure Cooker Peaches and Cream Steel Cut Oats with Cinnamon Maple Drizzle

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
*This post is sponsored by Fagor America.

No one does breakfast quite like my sister Marci.  In fact, I’ve specifically banned my kids from ever having any sleepovers at her house, because heaven forbid they find out there is a world beyond cold cereal.  But I would like to say Marci, next time this Peaches and Cream Steel Cut Oats with Cinnamon Maple Drizzle is on your menu – I’m packing my pillow and bunking up for the night, in hopes to be awoken with this incredible aroma.  The pictures just aren’t cutting it for me any more.  #getinmybelly

Now let’s hear it from Marci!

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

If I were of royal status and could have a steaming hot breakfast ready for me everyday after a hard morning run (because being royal doesn’t mean you don’t have to work for that beach body), this is what it would look like: a tower of soft, eggy french toast, stuffed with warm, sweet peaches, a cascading waterfall of maple syrup, a fluffy cloud of vanilla whipped cream and a sprinkle of cinnamon all served on a white platter etched in pure gold…do i really have to leave this moment to get to my point…one more second…okay, back to reality.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

Since no one is cooking for me in the mornings, and no restaurant has been able to perfect my royal breakfast, I created this: Peaches and Cream Steel Cut Oats with a Cinnamon Maple Drizzle.  It hits all the flavor notes I crave plus it’s quick, healthy, and will keep you energized for HOURS because- chia seeds!  One teeny, tiny little seed that gives my family the fiber and protein they need to really take charge of a day.

Before we dive into the recipe, I’d like to walk you through the steps to layering this hearty breakfast just right.  We also have the Fagor Lux Multi-cooker giveaway winner to announce, so be sure to stick around for that.

It all begins with a hearty serving of pressure cooked or slow cooked steel cut oats.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

With the Fagor Lux Multifunction Electric Pressure Cooker, you can simmer your Peach Compote until thick and glossy, and then make this steel cut oat recipe at high pressure first thing in the morning or use the slow cook function to have it cook while you sleep.  Either way, you’ll be pleased as peaches with the results.   This recipe will include instructions for both functions.

After you’ve served up your bowl of piping hot oats, plop a Frozen Whipped Cream dollop right in the center.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

Watch as it melts into a glorious, mouth watering pile of cream.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

Next, you’ll want to warm up your Peach Compote (if you haven’t already) and be as liberal as you wish with your serving size.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

To top it all off, you’ll soak it with the Cinnamon Maple Drizzle.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.
And watch as it all melds together into complete breakfast perfection – fit for royalty 😉
Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

Now to announce the winner of the Fagor Lux Multi-function electric pressure cooker . . .

Fagor Lux

but we really wished we could have given it to all of you . . .

because your entry comments made us smile . . .

AND THE WINNER IS . . .

Heather Martin!!

Congrats!  You are going to love it so much!  We will be in touch.

If you are wondering, I use a random generator I’ve installed on my site to choose the winner out of the commentors.  I leave it completely up to the fate of the Universe, and I believe it picked a good one.  Heather said,

“I would love to have a pressure cooker to expand my cooking skills and menus! I must know on a subconscious level that I need one as I am always drawn to the pressure cooker cookbooks! Lastly, I need to make the peach compote recipe you shared! Thanks for considering me!”

Hope you can put those cookbooks to the test now, Heather!  P.S.  Start with this recipe first!  Trust me.

Please CLICK HERE or on the button below to view, save, print or download your Peaches and Cream Steel Cut Oats recipe.

view or print
Peaches-and-Cream-Oats-pg1 Peaches-and-Cream-Oats-pg2

Enjoy these pin friendly images to save to your boards!

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

 

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

 

Wan’t more steel cut oats goodies?  Try this fun method in a mason jar.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.


*This post contains affiliate links to products we use and love.  Thank you!

Pressure Cooker Naturally Sweet Peach Compote

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

My sister Marci and I have 2 things in common.  1) Our parents and 2) Our love for peaches.  Please welcome her and her pressure cooking skills back today, sharing this yummy Pressure Cooker Peach Compote, used for topping off desserts, warm breakfasts, smothered on yogurt, etc. – or simply stuffing in your face.  Then we’ll have a nice chat about what we don’t have in common, such as;  metabolisms, husbands, posterity likeness, personal interests and hobbies . . .

*This post is sponsored by Fagor Lux who is graciously providing a free Fagor Lux Electric Multi-cooker to one lucky winner!  Be sure to catch the giveaway entry details below! 

Pressure Cooker Peach Compote. Perfect delicious on top of desserts, warm breakfasts, or eating by the spoonful.

 

Marci 300-1

Life is made rich by moments that are rare.  First kiss, birth of a child, breathtaking sunrises and sunsets, a peaceful nap, and peaches.  Yes peaches.  I love them so much I’m putting them on the same level as the birth of a child!  In my home, they are the number one fruit and for the very short time that they are in their prime, we eat them on everything!  Think yogurt, pancakes, salads, salsa or simply sliced up with a sprinkle of cinnamon, it doesn’t matter, they’ll be heavenly however you eat them.  However, I’ll admit, I seriously questioned my son dipping them in ketchup, but who knows, maybe he’s on to something.

My family recently bought a new home and while the house is in a beautiful location, has 2 ovens (yay!), and has enough rooms for all my kids to have their own bedroom (twin boys in one room = disaster), the thing that sold me was 2 blooming peach trees!  So we negotiated…how much do you want, great take another ten grand, I don’t care I just need those peach trees!  So I’m now the proud owner of peach trees!  Oh my, the possibilities!

Pressure Cooker Peach Compote. Perfect delicious on top of desserts, warm breakfasts, or eating by the spoonful.

For this recipe I debated back and forth about dressing them up in cinnamon.  But after 2 batches of glistening orange peach compote, I knew this recipe was meant to be all about the peaches.  No sweetener, no spices, just let that peach flavor concentrate and shine with the magic of the pressure cooker!

Pressure Cooker Peach Compote. Perfect delicious on top of desserts, warm breakfasts, or eating by the spoonful.

The compote will thicken a bit as it cools, but since I like it best hot, I use a cornstarch slurry to thicken it up-completely optional.  Another option is to stir in a tablespoon of chia seeds while it’s hot and cover for 5 minutes.  This stores well in the fridge and it can also be frozen.  The texture of the peaches will be a bit different after freezing, but it’s still delicious.  Now go and enjoy the rich, rare moment that is peaches and eat some while watching a beautiful sunrise, because eating them while giving birth would be weird…amazing, but totally inappropriate.

Pressure Cooker Peach Compote. Perfect delicious on top of desserts, warm breakfasts, or eating by the spoonful.

For our favorite way to use up our peach compote, find our Peaches and Cream Steel Cut Oats with Cinnamon Maple Drizzle recipe here.

Pressure cooker or slow cooker peaches and cream steel cut oats, with a cinnamon maple drizzle.

To sweeten the deal, today’s recipe is brought to you by the amazing people at Fagor who have offered to give away a Fagor Lux Multi-cooker to one of you lucky readers!

Fagor Lux electric multi-cooker.

All you need to do is leave a comment at the end of this post and share with us why you love your electric pressure cooker or why you really really want one.  We’d love to hear!

GIVEAWAY NOW CLOSED.

Fagor Lux electric multi-cooker.

I LOVE my Fagor Lux and it’s a rare moment that it ever leaves my counter top. The Fagor Lux is very user friendly, beautiful (we especially love the white one), and includes functions such as brown, simmer, saute, slow cook, pressure cook and steam.  It also comes with presets for white rice, brown rice, and risotto.  There’s an option to delay cook time for up to 6 hours and after your food is cooked it will keep it warm up to 12 hours, if needed.  

Fagor Lux electric multi-cooker.

Which brings me to my next point to emphasize, the Fagor Lux can function as a slow cooker and/or pressure cooker, which could essentially replace the need to store extra appliances such as rice cookers or crock pots in the kitchen.  Be sure to catch our Peaches and Cream Steel Cut Oats recipe where either the slow cook or pressure cook functions can be used in the Fagor Lux for my family’s favorite way to use this compote.  I don’t want to give it away, but let me just say, you’re about to be amazed, exhilarated, and energized for the rest of your day.  I may be overselling it…but I guarantee you won’t be disappointed if you have a batch of Peach Compote sitting ready in your fridge 🙂

Last but not least, one of my favorite functions of all is for yogurt.  Rich, creamy, smooth yogurt that doesn’t require much more than stirring and pressing a button.  Using a gallon of milk, I get over 3 quarts of yogurt with this amazing appliance, but that’s for another post, another day.

 

 
Pressure Cooker Peach Compote. Perfect delicious on top of desserts, warm breakfasts, or eating by the spoonful.

Please CLICK HERE or on the button below to view, save, print or download your peach compote recipe.

view or print

Peach Compote

 

Pressure Cooker Peach Compote. Perfect delicious on top of desserts, warm breakfasts, or eating by the spoonful.

Pressure Cooker Mexican Stuffed Bell Peppers and Chipotle Lime Sauce

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

I want to welcome my foodie sister, Marci – here again to share one of her favorite pressure cooking recipes with us today.  I am so excited to have her guest posting here and sharing her pressure cooking skills and recipes with us.  On the menu today is this quick and easy spin on stuffed bell peppers.  We’re bringing you Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce, no precooking required!

Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

Hello again!  It’s Marci from the food side of TIDBITS blog, excited to share another favorite pressure cooker recipe with you.

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I have a reputation in my house of never making the same foods twice.  My husband will hold my face in his hands, stare lovingly into my eyes and slowly say, “Marci, this is a good one, please…make it…again.”  Or at least I think that’s what he said. I got distracted by an idea for a new strawberry balsamic syrup I planned on making for pancakes the next morning.  What can I say, so many recipes, so little time!

Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

So when I told him I was gonna make my famous sausage stuffed bell peppers with homemade marinara he about flipped!  “We haven’t had that one for years!” he exclaimed.  Unfortunately (for him, not me), I ate a green chile burger later that week that blew my mind.  The thoughts of an Ultimate Mexican Stuffed Bell Pepper destroyed any possibility of the other bell pepper what’s-its-name from ever being known by the world.

Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

So comin’ at ya today is a juicy turkey stuffed bell pepper, topped with pepper jack cheese and all the best Mexican staples, and then drizzled (preferably smothered) in a perfectly spicy chipotle lime sauce.  If you have several smother-ers in your party, you may want to double this sauce.  And if tortilla chips are a must for you when it comes to Mexican food, take a big handful, crush lightly in your hand, and let it snow all over your colorful plate of delicious food.  You’ll be glad you did, I promise!

Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

And don’t you worry, my husband was so happy with this one, he didn’t even mention the other poor pepper that again lost it’s moment to shine.  One day little pepper, one day.

Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

Enjoy this printable recipe below, and feel free to let us know if you have any pressure cooking requests!  We would love to oblige 😉

 

Pressure Cooker Mexican Stuffed Bell Peppers with Chipotle Lime Sauce
Author: 
Serves: 4-6 Servings
 
For a unique spin on stuffed bell peppers, we're bringing you these easy Mexican Stuffed Bell Peppers with Chipotle Lime Sauce, made in less than 40 minutes total in the pressure cooker.
Ingredients
  • For the filling:
  • 1 pound lean ground turkey
  • 1 4.5 oz can mild chopped green chilies
  • 2 green onions, finely chopped
  • 1 jalapeno pepper, seeded and diced
  • ½ cup whole wheat panko (or other bread crumbs)
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 4 slices pepper jack cheese
  • 4 bell peppers, tops, seeds, and membranes removed
  • For serving: pico de gallo, chopped avocado, pickled jalapenos, crushed tortilla chips, and Chipotle Lime Sauce

  • Chipotle Lime Sauce:
  • ½ cup light sour cream
  • 1-2 Tablespoons chipotle in adobo sauce
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅛ tsp garlic powder
Instructions
  1. For the chipotle lime sauce, in a small bowl, whisk to combine sour cream, chipotle in adobo sauce (just the sauce, not the peppers), zest and juice of 1 lime and garlic powder. Store in refrigerator until ready to use. Can be prepared up to 4 days in advance.
  2. In a large bowl, combine the ground turkey, green chilies, green onions, jalapeno, bread crumbs, chili powder, cumin, garlic powder, and salt. Divide into 4 equal portions and fill prepared bell peppers.
  3. Add 1 cup of water to the pressure cooker and place steam rack inside and arrange peppers on top. A round steam basket also works well for this.
  4. Secure the lid and cook at high pressure for 15 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  5. Preheat broiler. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly.
  6. To serve: Pile on pico de gallo, chopped avocados, pickled jalapenos, and some crushed tortilla chips. Finally, drizzle with the Chipotle Lime Sauce. Enjoy!
  7. Optional: Because the meat is cooked raw, a lot of juices will collect inside the pepper. I simply drained them into the pressure cooker before I plated them. An alternative method (that wouldn’t burn your fingers) would be to put a hole in the bottom of the pepper before cooking. I worried I’d lose some flavor and moisture from the meat, so I went ahead and burned my finger tips for the sake of a Mexican stuffed bell pepper flavor bomb!

Pressure Cooker Mexican Stuffed Bell Pepper with chipotle lime sauce.

Pressure Cooker Mason Jar Steel Cut Oats

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

UPDATE 9/5/2016  After personally making this recipe over 50 times and having read the experience of others, I’ve made a couple changes to the recipe to include putting room temperature or hot water inside the jars, a longer cook time, a 10 minute natural release instead of a quick release, a slight change in water and oat amounts, and a caution to allow the oats to cool a bit before removing the lid.  I also strongly encourage you to use water instead of milk as the cooking liquid inside the jars and to follow my measurements as written.  To prevent jars from breaking, do not use cold jars straight from the fridge and be sure they are high tempered glass Mason jars like Ball or Kerr.  Screw the lids on until fingertip tight (meaning to screw the lids down just until you meet resistance) to allow air to escape.  Last thing (I promise) when I make these, I typically start the cooking right when I wake so that by the time my family is ready for breakfast, the oats have cooked and cooled inside the cooker and are ready to eat (about 45-60 minutes).  If your pressure cooker has a delay function, they can be prepared the night before, placed inside the pot and set to start an hour before you will be ready to eat.  Talk about being efficient!  Please feel free to leave a comment if you have any questions, concerns or just to tell me how it worked out for you.  Thanks!


Single serving Mason jar steel cut oats: throw them in an electric pressure cooker while you are getting ready the next morning, and you’ll be able to enjoy those chewy and healthy oats on the fly.  Send your family off on their day with a substantial and delicious breakfast.Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

I’ve been on the edge of my seat and burning the midnight oil to get this post to you.  I am that excited about it!

First, let me ask you a question.  Have you ever tried steel cut oats?  Do you understand what they are?

If I understand correctly, they are basically oats that haven’t been rolled and pressed yet and turned into rolled or instant oats.  Which means, they make your body work harder to digest, are less processed, very filling and so so good for you.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

So why do we always eat oatmeal from pressed oats?

From my previous experience, it’s because steel cut oats are a pain to cook.

Until now, my friends.  Until now.

The first time I tried to boil steel cut oats, it took 40 minutes.  When my husband crunched into the oats that just haaaad to be done by now, they were nice and crunchy still.  That was the last time I made steel cut oats.

Until now, my friends.  Until now.

So what changed?  It was solely my decision to finally take my older and wiser sister’s advice and cook them in the electric pressure cooker.

Now, all you do is throw some oats in a jar, add your favorite mix-ins, add water, set in pressure cooker, push the magic button, hop in the shower, apply your make-up, do your hair, and voila!  Chewy, fully cooked, to-die-for steel cut oats are waiting and ready for you!

(Okay, if I’m being honest, the oats are done long before I’ve finished making myself presentable.  I could use a magic button for that task – can I get an amen sista!).

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Then you throw on a frozen whipped cream dollop, some garnish, and put your mason jar in a nice Mason Jar Jacket, and you are on your way to a breakfast of champions.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

My sister Marci, is actually the pressure cooking genius behind this proven method of cooking steel cut oats.  She and I had a little play date of making oats, taking pictures and cooking up our favorite varieties to share with you.  We want to show you step-by-step how we did this so you too can be successful at making the “best breakfast your family has ever eaten”.

We’ll also share the recipes and tips along the way.

 

What she knows and shares will blow your mind.  She has 3 energetic children and is a nurse practitioner – therefore, has no time to follow her sisters steps in having a blog (even though she should).  But I’ve managed to convince her to let me share her skills and knowledge here, because it would be a sin to keep her quiet.

marci

If luck has it, you’ll be seeing a lot more of her here, and her amazing recipes with the pressure cooker.

(P.S.  Any encouragement you could leave in the comments could be very motivating 😉  Hint, hint.)

Marci makes these oats for her dirt biker, adrenaline junkie husband, and he has more than enough energy to see him through his shenanigans throughout the day, without a sugar crash from other highly sweetened breakfasts.  His favorite is the Carrot Cake Oats.

Marci keeps her recipes pretty much zero sugar, and uses honey or real maple syrup to add all the sweetness it needs.  I was skeptical about this no sugar in oatmeal concept, until she brought me some Apple Cinnamon Oats to try, and my 2 pickiest eaters gobbled it up in seconds.

Marci came up with this method of cooking steel cut oats after noting the popularity of the overnight oats method, where you place regular rolled oats in a jar with moisture and they are softened by morning.  While this is still a great idea, if you feel like upping your breakfast game and trying steel cut oats in a mason jar – please give this a try!

 

While Marci and I go through this process, we’ll talk about “The Base Recipe”.  This is what you’ll pretty much put into every jar or serving of Mason Jar Steel Cut Oats.  Then we’ll address “The Extra’s”, which is what you can add, mix or match to make 6 different varieties.  Feel free to experiment with “The Extra’s” to come up with your own family favorites.

There will be a printable recipe at the bottom of this post, for your convenience.

*Please also note, one 6 Quart Pressure Cooker will typically fit 3 Pint size jars.  We are using 1 jar for an adult size serving or you can split it to serve 2 kids.

 

Process:

First you add 1/4 Cup of Steel Cut Oats to each pint size jar.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Then prep approximately a half cup of extras for each jar.  We will get into our favorite combos in just a minute 😉

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Add 2 Tablespoons of pure maple syrup or honey to each jar.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

As well as 1-2 teaspoons of Chia Seeds and a pinch of salt, and any other spices that might go well with your extras.  You can certainly leave the Chia Seeds out but we love the extra nutrition and that yummy pop in your mouth when you eat them.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Then you are going to throw in your extras.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Chocolate Covered Strawberry Oats

  • 1/2 Cup Strawberries
  • 1 Tablespoon of mini chocolate chips (milk or semi-sweet)

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Apple Cinnamon Oats

  • 1/2 Cup diced apples
  • 2 Tablespoons of golden raisins
  • 3/4 Teaspoon cinnomon

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Cherry Almond Pie Oats

  • 1/2 Cup half cherries
  • 2 Tablespoons sliced or slivered almonds
  • 1/4 Teaspoon almond extract

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Carrot Cake Oats

  • 1/2 Cup finely shredded carrots
  • 2 Tablespoons raisins
  • 3/4 Teaspoon cinnamon
  • 1/4 Teaspoon pumpkin pie spice

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Lemon Blueberry Oats

  • Zest and juice of 1 lemon
  • 1/2 Cup blueberries
  • Optional:  While the oatmeal is cooking, place 1 cup of frozen blueberries in a saucepan.  Add 2 Tablespoons of water and sprinkle with ½ teaspoon of cornstarch.  Stir to combine.  Bring to a boil and simmer until thickened and syrup like.  When oatmeal is done, stir and then swirl in a scoop of the blueberry syrup.  Yum!

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Peanut Butter Banana Oats

  • 1/2 Cup chopped bananas
  • 1 Tablespoon peanut butter
  • Substitute maple syrup with 2 Tablespoon of honey

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Next, you will pour in hot or room temperature tap water, leaving 1 1/2 inches of headspace.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Screw the lids on tightly and give your jar a very thorough shake.  The chia seeds can be hard to break up so shake until those look evenly distributed.  Unscrew the lids and again tighten just until resistance is met.  Note: to prepare the night before, place oats, sweetener, salt and chia seeds in a jar and leave at room temperature.  In the morning simply add the extras and water.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Place a short rack on the bottom of the pressure cooker and pour 1 cup of water inside and place 3 pint size jars inside the pressure cooker.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

If the rack is too tall, the jars will not fit inside with the pressure cooker lid on, but you certainly do not want to place the jars directly on the pot.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

We are using our White Fagor Lux model, which we love.  But any pressure cooker model will do.  We kind of have a love affair with a lot of them actually.  If you would like to know more details about different brands, we discuss a whole lesson on that in our FREE Pressure Cooking eCourse.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Now you will secure the lid on your pressure cooker, select a high pressure and set the timer for 20 minutes.  This means, once it comes up to pressure, it will begin the 20 minutes of cooking.

When the beep sounds, turn off the pressure cooker and let pressure release naturally for 10 minutes, then release any remaining pressure.  Can also use a full natural release if you’re not in a hurry. When the valve drops, remove the lid.   Remove the jars from the pot and place on a cooling rack or hot pad.

Warning:  The jars will be very hot!  If the jars contents are in motion (boiling), allow the oats to cool for another 10-20 minutes before removing the lid.  Once the oats have settled, I either wrap a towel around the jar to open it or use two silicone hot pads to safely unscrew the lid.  

Then you can give the oats a good stir and top with a Frozen Whipped Cream Dollop (or simply pour in milk or cream – but the dollop is just heavenly).

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

Then you can choose to garnish with extra toppings if you like.

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.

And that is all there is to it!  It might seem like a lot at first, but once you have it down it just might become your go-to breakfast.

Our favorite thing about these oats is how much our kids love them.  They gobble them up and are full and satisfied all the way until lunch.  And they digest very well – if you know what I mean.  😉

We would very much appreciate it if you would pin and share this recipe with your friends!  Feel free to print the recipe to have on hand and have fun with the mix-ins!

We’d love to hear what you think and if you want to give it a try!

Mason Jar Steel Cut Oats in the Pressure Cooker
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 Adult Serving
 
Oats can be prepared first thing in the morning or to make breakfast completely stress free, prepare them the night before! Just fill jar with oats, sweetener, chia seeds, salt and water, place inside prepared pot and set timer to start cooking oats an hour before you plan on eating them. Add toppings and just like that, a true breakfast of champions!
Ingredients
  • ¼ cup steel cut oats
  • 2 Tablespoons pure maple syrup
  • 1-2 Teaspoons chia seeds
  • Pinch of salt
  • ½ cup of the extras (fresh or dried fruit, nuts, coconut, spices, etc)
  • About 1 cup hot or room temperature tap water
Instructions
  1. Add oats, syrup, chia seeds, salt and the extras into a pint size mason jar. Add water, leaving 1½ inches of headspace.
  2. Shake until everything is well distributed and the chia seeds aren’t clumping together.
  3. Unscrew the lid and again tighten just until the lid meets resistance.
  4. Place a short rack in the bottom of the pot.
  5. Pour 1 cup of water into the pressure cooking pot.
  6. Select high pressure and set the timer for 20 minutes.
  7. When the beep sounds, turn off the pressure cooker. Use a natural release for 10 minutes and then release any remaining pressure (can also allow a full natural release).
  8. When the valve drops, remove the lid.
  9. Remove the jars from the pot and place on a cooling rack or hot pad. Warning: Do not open the jars until contents have settled (no longer boiling)
  10. Carefully remove the lid (it may still be hot to the touch)
  11. Give the oats a good stir and top with a dollop of frozen whipped cream and garnish.
Notes
Mason jars can develop weak points over repeated use in both pressure cooking and canning. I suggest rotating jars often to decrease the rare chance of a jar breaking while cooking.

 

Mason Jar Steel Cut Oats - cooked right in the jar inside a pressure cooker. Prepare the night before and easily cook in the morning to enjoy chewy, delicious steel cut oats of all varieties for breakfast.


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Pressure Cooker Blue Cheese Cheesecake and Strawberry Spinach Salad

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

Cheesecake for dinner, anyone?  I’m handing the computer keys over to my foodie sister Marci today – to share with us one of her favorite electric pressure cooker recipes.  She likes to whip up this savory blue cheese cheesecake for dinner and pairs it with a strawberry spinach salad and drizzles it with a sweet balsamic vinaigrette.

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

Hey everybody!  This is Marci, and I’m thrilled to be able to share my recipes and food ideas on TIDBITS.  Cami is the decorator and crafter in our family, and I cook.  Together, we make the perfect homemaker 😉

marci

For my first guest post here on TIDBITS, I’m bringing it big with a cheesecake!  Dessert cheesecakes have been a huge hit in the pressure cooking world, but today I’m taking it down a savory road with this AMAZING Blue Cheese Cheesecake over a Strawberry Spinach Salad, drizzled with a sweet Balsamic Vinaigrette!

Now, before I go any further, let us pause for a moment and talk about blue cheese.  Blue cheese falls into a category I like to call “Risky Foods.”  You know those certain foods that you present a bit hesitantly to people because it’s either a love it or hate it kind of food?  Think cilantro, seafood, spicy food, tofu, pineapple on pizza (looking at you hubby), green food (my kids greatest fear), sushi, etc, etc.  I can’t even put a number on how many times people have tried to convince me that this recipe or that recipe is gonna convince me that I actually do love seafood.  I’ve tried it, I still find it stinky and disturbing, and for now, I’m staying in my stubborn ways!

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

So although I’m not budging on seafood quite yet, I am here to tell all you blue cheese haters out there to not be like me, because I am about to change your stinky, moldy cheese minds forever!

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

With a warm, creamy, flavor explosion of cheesecake, blue cheese, buttery pecan crust, sweet strawberries, and balsamic vinegar!  It’s heaven, and it’s already proven to change minds in my own circle of blue cheese hating family and friends.

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

Now to all you blue cheese lovers out there, the ones that look at restaurant menus and see only blue cheese salad dressing, blue cheese burgers, and buffalo blue cheese whatever: you are going to love this!

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

It’ll be a whole new spin on our funky smelling friend that you will make again and again to impress all the lovers and haters in your lives.

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

I hope you’ll branch out and give this a try!

 

Printable recipe provided below for your convenience.

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

Savory Blue Cheese Cheesecake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Cheesecake for dinner, anyone? Try this savory blue cheese cheesecake with a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.
Ingredients
  • For the Cheesecake:
  • ¾ cup whole wheat panko bread crumbs
  • ¾ chopped Pecans
  • 2 Tablespoons butter
  • 8 oz whipped cream cheese, at room temperature
  • 4 oz crumbled blue cheese, at room temperature (I prefer the more mild varieties like Gorgonzola and Danish Blue)
  • 2 eggs at room temperature
  • 1 clove of minced garlic
  • 1 Tablespoon of fresh rosemary
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • Spinach
  • Sliced Strawberries
  • Pecans
  • For the Honey Balsamic Vinaigrette:
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 ½ Tablespoons honey
  • 1 clove of garlic, finely chopped
  • salt and pepper
Instructions
  1. In the bowl of a food processor, pulse the bread crumb and pecans until the nuts are finely chopped. Melt butter in a small skillet over medium heat. Pour in panko and pecan mixture and stir until lightly browned and fragrant. Press the mixture onto the bottom and halfway up the sides of a lightly greased 7-inch springform pan. Place in freezer for at least 30 minutes. (This step can also be done a few days in advance if needed).
  2. In a mixing bowl, beat cream cheese and eggs until very smooth. And crumbled blue cheese, garlic, rosemary, salt and pepper and combine well. Scrape cheese mixture into the crust, being careful that the blue cheese crumbles get distributed throughout the mixture.
  3. Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Place the filled pan on top of the trivet.
  4. Lock the lid in place. Cook the cheesecake at High Pressure for 15-20 minutes. 15 minutes will give you a creamier texture where the center may ooze a bit when you cut it open (which I love!) and 20 minutes will be a firmer slice but still very creamy and delicious. When the beep sounds, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes. At this point you can release the rest of the pressure and remove the lid.
  5. Place the pan on a wire rack, blot any excess water from the top of the cheesecake with a paper towel and cool for 10 minutes.
  6. While the cheesecake is cooling, make the balsamic vinaigrette by combining all the ingredients in a jar with tight fitting lid and shake vigorously until smooth. This could also be done in a blender which works well if you double it (which you certainly wouldn't regret).
  7. Slide a knife around the side of the cheesecake and slowly remove the outer covering of the spring form pan being sure to pause if any of the cake is sticking to the pan and run a knife around those areas.
  8. Place spinach on a plate, sprinkle with sliced strawberries and whole pecans. Place a slice of warm blue cheese cheesecake next to the spinach and drizzle all of it with the vinaigrette. The cheesecake is also wonderful eaten cold in the same manner.

 

 

Cheesecake for dinner?! Enjoy this savory blue cheese cheesecake on top of a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

Pressure Cooker Ricotta Cheese

Pressure Cooker Ricotta Cheese

This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.

Homemade ricotta cheese made in an electric pressure cooker is super quick, easy and an extremely yummy way to make ricotta cheese in your very own home – with only 3 ingredients needed!  Printable recipe included.

Quick, easy and super delicious homemade ricotta cheese. Only 3 ingredients!!

Have you caught the pressure cooking bug, yet? Oh, I’ve got it.  I’ve got it bad. All thanks to my sister Marci, who passed it on to me 😉 When she told me we could make so-much-better-than-store-bought ricotta cheese in our pressure cooker, I promptly said, “You are going to teach me and then we are going to teach my TIDBITS friends”. That’s you 😉

Quick, easy and super delicious homemade ricotta cheese.

She taught us how to make Homemade Yogurt in the pressure cooker, and this is even easier and only requires 3 ingredients!  (Dont’ worry if you don’t have a Pressure Cooker yet.  I’ll explain how you can make it without).

Quick, easy and super delicious homemade ricotta cheese. Only 3 ingredients!!

You see, one of my favorite breakfasts is to take a generous scoop of ricotta cheese + a generous scoop of plain Greek yogurt + a liberal swirl of honey and mix it all up.  Then I top that on whole wheat toast, add some blueberries and drizzle more honey on top.  It is soooooooooo good.  (and something I learned from Jillian Michaels).

Quick, easy and super delicious homemade ricotta cheese. Only 3 ingredients!!

My kids and I also love to make my Healthy Banana Ricotta Muffins.  Manicotti is also a favorite around my house, where we use plenty of ricotta cheese for the stuffing.

Quick, easy and super delicious homemade ricotta cheese. So yes, I was thrilled to learn I could make ricotta cheese in my pressure cooker – in no time flat.

What is great about it is you can tailor it to be super thick and chunky or slightly more creamy, depending on how long you strain it.  You will notice the difference in the images below. A longer strain = Thick and chunky

Quick, easy and super delicious homemade ricotta cheese. Only 3 ingredients!!A shorter strain = Thick and Creamy

Quick, easy and super delicious homemade ricotta cheese.

You don’t get that option at the grocery store 😉 Now, let’s talk details. Follow the simple printable recipe to learn how easy it is to make in a pressure cooker or to adapt to the stovetop.  But here are a few things you need to consider or have on hand before you begin.

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  • This is most easily done with the Instant Pot pressure cooker,  or other electric pressure cookers that have the yogurt function.  (or you can just boil your milk until it reaches 190 degrees F).  The Instant Pot makes this easy with a push of the button and does not scorch the bottom, which is why this is our preferred method.  (And because we are slightly obsessed with pressure cookers).
  • You will need something to strain the curds from the whey.  Here are 3 options:
  • You can experiment with 2% milk, but it does seem to make a more watery ricotta cheese than whole milk.
  • Distilled white vinegar can be used in place of the lemon juice.  We’ve liked the taste and consistency we get with the lemon juice better.
  • Don’t throw away the whey!  It can be used as a buttermilk substitute or we’ve recently started using it in place of water in our whole wheat bread.

Homemade Ricotta Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 Cups
 
Homemade ricotta cheese is quick, easy and so creamy delicious. You'll also save money by making this at home. The instructions are explained for use in a pressure cooker, like the Instant Pot, which has the yogurt function - making it a no-brainer recipe. But you can adapt this by just being sure to heat your milk to 190 degrees F on the stovetop.
Ingredients
  • ½ gallon whole milk
  • 1 ½ tsp salt
  • ⅓ cup lemon juice
Instructions
  1. Combine the milk and salt in the pot of the Pressure Cooker. Put the lid in place and set valve to seal position. Press the yogurt feature and press adjust until it says boil.
  2. When the Instant Pot beeps, remove the lid (it won’t have built up any pressure), give the milk a stir and then use a thermometer to check the temperature. Press saute and warm the milk to 190 degrees, stirring often.
  3. When the milk reaches 190 degrees, unplug the pressure cooker and add the lemon juice. Give it a very gentle stir. The milk will start to separate immediately.
  4. Let the pot of milk sit undisturbed for 10 minutes. The milk will separate into white, milky curds and watery, yellow colored whey.
  5. Without stirring it, pour the curds in either a colander lined with a double layer of cheesecloth, a nut milk bag, or a handy yogurt strainer.
  6. Let the ricotta drain for 10-60 minutes depending on how thick you want it. If it becomes too thick, you can stir some of the whey back into the ricotta.
  7. Scrape the ricotta into a bowl. It can be used right away or stored in an airtight container for up to a week.

 

I would love to hear if you give it a try or if you have any questions we can help you with! Thanks for being here, and don’t forget to pin the recipe for later.

Quick, easy and super delicious homemade ricotta cheese. Only 3 ingredients!!


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