I have been learning how to use our InstantPot with traditional recipes and this was a slam dunk! Then again, Granny's BBQ Ribs are ALWAYS a winner. Even the liquid did not go to waste as I made Jasmine rice with it as a side dish.
Great-Grandma Ruth taught me how to make these ribs when I was in high school and it is one of our all time favorites (next to her Spaghetti Sauce recipe that needs a picture worthy of the taste!) I tweaked the recipe for the InstantPot (electric programmable pressure cooker) and it worked perfectly in MUCH less time! Adjust the quantities to suit your budget and how many you plan to feed - I would plan for 1 lb of ribs per person.
Granny's BBQ Ribs
3 lb Babyback or spare ribs (I used Auburn Meadow Farm pasture-raised pork)
Salt & pepper
Avocado oil (or lard) to brown the ribs
1 cup ketchup (approx)
1/4 cup brown sugar, maple syrup or honey (approx)
2 tablespoons of Worcestershire sauce (approx)
Remove the membrane from the back of the ribs and cut into pieces of 3 ribs or so that it will fit in the base of the pot. Sprinkle both sides with salt & pepper. I most always use Kosher salt for cooking so it does not interfere with he flavor.
Set the InstantPot to "Sauté" and add about 1 or 2 tablespoons of oil or lard (enough to barely coat the pan). When hot, brown sections of the ribs on both sides (I added just enough to cover the bottom and moved them to a plate when brown.) When all sections have been browned, add 1 cup of water to hot pot and scrape the "fond" or bits from the bottom. Turn off the pot and add the rack to the bottom.
Mix the BBQ sauce in a mixing bowl - I use a fork to break up the sugar. The cool thing about this sauce is YOU decide when it is sweet or tangy or tomatoey enough! It is made to taste. Ketchup is the base, the sweet from the brown sugar and the tang from the Worcestershire sauce. If you want it spicier, add more Worcestershire. Sweeter = more sugar. If you overdo the sweet or tangy, add more ketchup. Just go slow the first time and taste as you go. This sauce can be used for ham BBQ, BBQ beef, BBQ on burgers, etc.
Coat the ribs with BBQ sauce (I used about 1/2 of it) and stack loosely on the rack in the pot - kinda like a tee-pee. Set the pot to high for 30 minutes. I did a quick release at the end.
Pre-heat your oven to 375 degrees while the ribs are cooking. Remove the ribs to a baking dish or cookie sheet and coat both sides with the BBQ sauce again. Spread them out some so that the BBQ sauce will caramelize some while baking. Bake until caramelized but not getting too brown - it was about 15-20 mins in our convection oven (you could also use the broiler).
I measured the liquid in the bottom of the pot after the ribs came out and added rice to and little water to match.
You can make the ribs in a covered roaster or crockpot but it takes much longer to bake them.
2 quarts (8 cups) of stock or broth made with Old Time Heritage Chicken. I made mine from the leftover bones of a whole chicken I cooked in the crockpot 6-8 hours for a meal the evening before. I put the bones back into the crock pot after dinner, added enough water to cover (approx 8-10 cups), cooked on low overnight and strained the bones out in the morning. You can cook the bones for 24-48 hours in the crockpot on low and add a little apple cider vinegar, if you want. This can also be simmered on the stove on low as well.
2 medium Zucchini cut up (I used yellow & green for color)
1 quart beans snapped in 1-2" pieces (green, yellow and purple)
5 leaves of Kale chopped coarsely (Lacinato Kale for color)
5 leaves of Swiss Chard chopped coarsely
1 onion chopped coarsely
4 medium carrots
4 ears of corn - (fresh or left over) kernels chopped off
1 good handful (1 cup) chopped parsley
1 pint of Okra roughly sliced
6 tomatoes coarsely chopped
1 small head of cabbage coarsely sliced
1 bay leaf (I added it to the bones while they cooked)
Salt to taste (a teaspoon or so would be by guess but I add it after the veggies cook into the soup and add their flavor!).
I cooked mine for 8 hours on low in the crock pot but you can bring to a boil and simmer on the stove until the veggies are tender.
Cooking Tips:Tip 1: My goal is to combine the various colors, textures & flavors so use what is available at your local farmer's market or your freezer.
Tip 2: Add veggies until the broth/stock is full of veggies - they will cook down. There is no hard and fast rule on how much to add. Be creative and enjoy cooking!
Tip 3: I did not add potatoes or noodles of any sort as I will freeze the leftovers for a quick meal at a later date! Potatoes and pasta do not freeze well for me in soup!
Tip 4: You can use Beef, Pork, Turkey or Chicken broth/stock for the base. You will find that the Old Fashioned Heritage Chicken from Old Time Farm has much more flavor that the commercial type store bought chicken!
This is comfort food at its best! Cream of Chicken Soup made with our very own Old Time heritage Chantecler chicken and kniffles (German egg dumplings) made with our Old Time Chantecler eggs.
Recipe for Cream of Chicken Soup
Recipe for Kniffles (full disclosure: not the recipe I used - that one came from my Great Grandma and is done by texture and does not use water or milk. The water or milk will allow you to make the finer spaetzle. The recipe I use is more similar to the egg noodle recipe above but has more egg to make a softer, more gooey dough).
This is some YUMMY Broccoli Cheese Soup I made with broth from our very own Chantecler chicken along with onions, garlic & broccoli purchased from the local Farmer's Markets we attend and cream-line milk in a glass bottle from the Meadville Market House.
Here is the Recipe for the Cream of Broccoli Soup and the broth/stock instructions are here.
You are not limited to using chicken stock or broth. Make a stock from the leftover cut ends/trimmings of your veggies or even from a ham bone.
Here is my favorite Recipe for Chicken Noodle Soup from Southern Living Cookbook ! And here is a Recipe for Homemade Egg Noodles like my Great Grandma Ruth taught me to make!
Homemade noodles from our farm fresh eggs takes the recipe over the top but, in a pinch, I would suggest using a Kluski type noodle instead of the fine noodle in the Chicken Soup recipe!
Any cut of our Old Time Chicken or Turkey will work for this soup or start with Old Time Bone Broth and add the veggies and noodles.
Bone stock/broth is the base for many of the soup recipes I make. I am not faithful to one recipe or style to make the stock. Sometimes I used roasted bones, sometimes smoked bones and sometimes fresh bones, sometimes I use whole chickens as well. The main ingredients are heritage chicken (bones, carcass, skin and even feet of one chicken), water to cover bones and a little salt to taste (or not as you like). You can add herbs and/or vegetables as well. I like to use my crock pot and let it cook on low for a minimum of 12 hours and a maximum of 48 hours. Strain the bones from the stock when warm and refrigerate or freeze when cool.
Trivia tidbit ... "Bone Broth" should technically be called "Bone Stock". Broth = made from meat or meaty bones and "stock" = made from bones. You can find a good explanation here.
Meals on the farm need to be "in-season", nutritious, hearty, quick & easy without a long list of exotic ingredients. Well raised meats and well grown, in-season, local foods do not need the "help" of exotic ingredients to taste good nor do they need elaborate prep to be nutritious "good eats"!
We generally do not eat dinner until well after dark and, by then, the last thing I want to do is to cook a multi-step meal with alot of prep and pans. We are too far out in the boondocks to get pizza delivered (good thing!) and so old-fashioned country cooking and simple one pot meals, like the "Unstuffed Cabbage Roll", are the standbys I fall back on. I have a few more to share as well.
Right now, we have multiple freezers recently stocked with beef and will need to make room for more beeves that need to be harvested as well as chickens and pork - so beef has been our go-to protein.
I made the version above with Who Cooks For You canned heirloom tomatoes, onion and cabbage. I love their tomato sauce in it as well!
Unstuffed Cabbage Roll
1 pound of Old Time ground beef
1 medium onion, chopped
1/2 head of cabbage, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes or 1 lb of tomatoes chopped
1 (8 oz) tomato sauce
salt & pepper to taste (about 1 tsp of salt & 1/2 tsp of pepper)
1 cup rice (optional)
Heat large skillet (best if it has a lid) & cook ground beef & onion until beef is brown & crumbly. Add garlic, cabbage, tomatoes, tomato sauce, salt & pepper and bring to a boil. Reduce heat and simmer until cabbage is tender (about 20-30 mins).
You can serve over rice or potatoes or alone. I make another version where I add rice.
Let me know if you have a stuffed cabbage roll recipe or favorite quick & easy one pot recipe using Old Time meats. I have another recipe for cabbage rolls that includes cream in the sauce.
Bummer on the lack of pictures again - the strata I had at market on Saturday was a real beauty!
Strata is one of those recipes that I use to clean out the refrigerator and use old bread. It is also a go-to recipe when eggs are plentiful in the spring. I make so many variations of it and pretty much tweak it to what I have on hand and what kinda "goes together". I used our Old Time Heritage Turkey Eggs which are about 1-1/2 eggs per each chicken egg called for in a recipe.
The strata I had at market on Saturday was made with Who Cooks For You Farm's amazing pork sausage, a bag of Sturges Orchard's baby kale, garlic scapes from Normand Homestead (at the Grove City market), and rustic Italian bread from Mediterra Bakehouse. I used a little Parmesan cheese on the top grated by our local market, but Goat Rodeo's stampede would have taken this strata from amazing to incredible!
Remember to use good quality ingredients and the results will reward you!
Sausage, Kale & Garlic Scape Strata
Add the kale & garlic scapes and a little sprinkle of salt. I added a little avocado oil because the sausage was lean but you could add olive or other cooking oil if needed to sauté the kale. I also add a little water, cover the skillet & turned the heat down to a simmer to soften the kale.
While kale is cooking, grease a 13x9 pan, cut the bread into 1 inch cubes and put the cubes in the baking dish - it should come up about 1/2 way in the baking dish and cover the bottom.
Add the kale, scapes and sausage mix to the bread and try to distribute it evenly.
Whisk the eggs and milk together with a sprinkle of salt and pour over the bread, sausage, scapes & kale (if the egg milk mixture does not coat the bread, you can mix 1 egg to 1/2 cup milk to add more moisture). Let stand for about 10 minutes for the egg mixture to soak into the bread.
Sprinkle with cheese and bake in a 350 degree pre-heated oven for about 30 minutes or until browned and a knife inserted into the center comes out "clean".
For a meatless mix, you can change out the sausage for mushrooms.
You can exchange the kale for nettles, spinach or chard (I have even used broccoli). You can change out the meats to bacon, smoked meats, smoked sausage, ground beef, ground turkey, hot dogs, what ever you have and would go together in a meal with the bread and veggie.
Let me know if you have any questions and enjoy!
I am so sorry to say that I have no picture of the Lazy Dazy Cake I had at market Saturday! Those of you who tasted or purchased it probably have the lingering after effects of the overwhelming gastronomical goodness seared into your soul, but that does not help those who were less fortunate (like my husband!). I do have to remember to get a picture before we eat or sell out of something I want to blog about - even if my photography and plating skills are seriously lacking!!! I found a really nice, well displayed picture of my favorite cake of all time here, so those of you who did not see or taste it can get an idea of how amazing this cake looks and then know that it is even MORE amazing in your mouth!
Lazy Dazy (Daisy) Cake was one of my Great-Grandma's "go-to" recipes and was one I made sure I added to the recipe journal she gave me. It is a simple classic "milk" cake with warmed milk as an ingredient in the cake. I find it similar to a coffee cake or a mix between a sponge and pound cake - you cannot find this flavor or texture in a cake out of a box!! This It is excellent alone or with berries (strawberries, YUM!) and it is exquisite with the broiled coconut topping added to the top! It is a simple and quick cake to make and I do not find it any harder to make than a box cake and I know exactly what went into it!
The history I could find on the Lazy Dazy Cake is fairly limited online. I found references to the early 1900's without the topping then the topping being added in the 1930's or 1940's. Most of the recipes are similar with a little more or less butter, vanilla, salt or milk used with the exception of one on an advertisement for Birds Baking Powder from the 1950's being completely different.
Cakes used to all be made from scratch with ingredients sourced locally from farms, mills, and merchants - boxed cake mixes did not become popular until after WWII. I remember my Grandma telling me of a friend whose husband refused to let her make a box cake - after tasting this Lazy Dazy you will know why!
I like to source good quality, grass-fed butter and whole (full fat) cream-line milk like that from Hartzler Family Dairy - I buy mine at the Meadville Market House but the East End Co-op, Frankferd Farms or Whole Foods are options. Old Time eggs are from free-range, pasture-raised hens that are supplemented with a custom, nutrient dense, non-GMO feed. I do not use bleached flour and try to source good quality, local flour like is milled at Frankferd Farms or Weatherbury Farm. I only use pure cane sugar (minimally processed is better, IMHO) and I use only pure vanilla extract, not imitation. Nutrient density (nutritional quality) is possible in sweets by using good quality, wholesome ingredients!! (say that 3 times!) I do not mean quantity of energy or calories by "nutrient density" but the richness of vitamins, minerals and other essential nutrients included in a food. Sweets, like most foods, should be consumed in moderation but it makes one feel less guilty to know that there are actual whole foods, with names I can pronounce, or "good things" that my body needs in the deliciousness tantalizing my tastebuds!
Grandma Ruth's Lazy Dazy Cake
2 cups sugar
1/4 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
Bring to a boil then mix with the mixture from above:
1 cup milk
2 teaspoons butter
Place in a greased 13x9 baking dish and bake in a 350 degree (pre-heated) oven for 30 minutes or until a toothpick inserted in the center comes out "clean".
1 stick or 8 tablespoons of butter
1 cup brown sugar
4 tablespoons milk or cream
1 cup coconut
(Optional to add 1/2 cup nuts)
Bring first 3 ingredients to a boil and add coconut when all the sugar is melted and the mix is hot. Spread over hot cake and place cake under broiler in the oven for about 4 minutes or until the coconut is starting to brown and the topping is beginning to caramelize.
Let me know if you have any questions! Enjoy!!
Spring equals eggs are "in season" from our old fashioned poultry. Our hens follow their instincts to reproduce in nature's rhythm! Old Time Farm does not use lights to force our hens to lay eggs out of their natural cycle, so, as the days become longer, the Chanty and Turkey Girlz kick into production without regard to market availability or that consumers are accustomed to 365 access to what was a seasonal "protein" in yesteryear. Add to that our Chantecler and Standard Bronze tendency to go "broody", or want to sit on eggs to hatch vs lay eggs when the weather warms, means even more seasonality to the production.
This seasonal aspect is one of the biggest challenges we face with bringing products from our heritage breeds to market. How do I explain to people that we will not have eggs 365 days a year like farms using chickens selected for maximum production in minimum time on minimum input, and what in the world do I do with all the eggs produced during the peak egg season (February through April) when the Farmers' Markets are not open? We hatch chicks for future generations and ship "hatching eggs" to farmers/homesteaders on certain days of the week and obtained licensure of our kitchen from the state so we can use the extra eggs from other days in finished product at our markets! Eggs can also be shelled, beaten and frozen for use out of season. Before refrigeration, there were many ways used to store eggs for off-season use from storing in sawdust or sand to coating with a fat and storing in a cool location. Thankfully, we have refrigeration today.
I digressed to "talking turkey" so back to Bread Pudding! This week, I brought one of our most beloved recipes to market and I promised to share the recipe and how to make it ... Bread pudding with Rhubarb. When the eggs are plentiful, we make many egg recipes including bread pudding (sweet) and strata (savory) as well as rice pudding. My Great Grandma made bread pudding to use up stale bread and it was always a treat! Adding the rhubarb was a twist I added while experimenting - the sweet and sour play perfectly off each other. I encourage you to look at this as a "base recipe" and experiment with the sweet and savory aspect, using different breads and a variety of fruits, nuts and seasonings.
Bread Pudding with Rhubarb
Preheat oven to 350 degrees and grease a 13x9" baking dish (if 13x9 is too much for you, cut the recipe in 1/2 and make a smaller amount or share with a friend or neighbor)
Cut the bread into cubes (no need to be precise) and spread out into baking dish.
Cut the rhubarb and sprinkle evenly in baking dish with bread.
Whisk the eggs, add the sugar, milk and vanilla & whisk some more to mix together.
Pour the egg, milk, sugar, vanilla mix over the bread/rhubarb mix and gently submerge any floating bread to make sure it is completely coated with the egg mixture.
Let stand for about 10 minutes so the bread can absorb the egg mixture then bake at 350 for about 40 minutes or until a knife or pick comes out "clean" when inserted into the center of the pan.
Eat warm with cream, whipped cream or ice cream or cold.
Do not be afraid to experiment with adding fruits like cranberries, blueberries, strawberries, raisins, craisins or changing the exact to almond, orange or anything else that suits your fancy. You can add nutmeg or cinnamon for a different flavor as well. Try making a baked French toast with whole slices of bread or removing the sugar and adding meat and a veggie for a savory option like our Nettle and Turkey Egg Strata.
Let me know what variations you come up with! Our ancestors had many variations of bread pudding and custards as all food in the house was precious and this was a wonderful way to use up the seasonal abundance of eggs and stale bread!
I will try to add a picture soon - I forgot to take a picture and we sold out of the bread pudding at market! Picture posted!!
Old Time Farm