SANDRA’S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes
Pressure build/release: 40 Minutes
INGREDIENTS
2 Tbsp Mazola oil
5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)
3 cups low-sodium beef broth
2 pkgs brown gravy mix
1 Tbsp worcestershire
1 tsp low-sodium soy sauce
2 Tbsp distilled vinegar
SEASONINGS

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
METHOD
Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.
To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.
Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.
Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.
Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 
Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA’S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)…

Yield: (1 loaf)

Prep: 7 Mins.
Total rising time: 1-2 hours
Bake: 35 Mins.
INGREDIENTS
Proof:
1-1/2 cups lukewarm water
1 teaspoon active yeast (not rapid or instant)
1 tablespoon light agave (or honey)
Sponge:
1/2 cup ripe (fed) sourdough starter
Dry:
2 cups All-Purpose Flour
1 -1/2 cups Whole-Wheat Flour (I use King Arthur)
1-1/4 teaspoons kosher salt
–2 teaspoons Mazola oil
(For top and bottom of dough ball, so it doesn’t stick or form crust while rising)
–2 tablespoons unsalted butter, melted
(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)
METHOD
Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.
Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.
Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)
Spray a loaf pan and set aside.
Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.
After loaf has fully risen, spray a sharp knife with oil and cut a 1/2″ slit lengthwise across the top of loaf.
Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  


Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA’S OVERNIGHT ALASKA SOURDOUGH BREAD LOAF

This is a 9-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)…
Yield: (1 loaf)
Prep: 7 Mins.
Total rising time: 9-12 hours
Bake 35 Mins.
INGREDIENTS
 
Proof:
1-1/2 cups lukewarm water
1 teaspoon active yeast (not rapid or instant)
1 tablespoon light agave (or honey)
Sponge:
1/2 cup ripe (fed) sourdough starter
Dry:
3-1/2 cups All-Purpose Flour
1-1/2 teaspoons kosher salt
–2 teaspoons Mazola oil
(For top and bottom of dough ball, so it doesn’t stick or form crust while rising)
–2 tablespoons unsalted butter, melted
(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)
METHOD
Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.
Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Using clean hands, shape into a ball.
Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise overnight for 9-12 hours…the longer the rise time, the more sourdough flavor you’ll achieve. (Save plastic wrap.)
Spray a loaf pan and set aside.
Lightly oil working surface (not flour), and knead dough for 3-5 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.
After loaf has fully risen, spray a sharp knife with oil and cut a 1/2″ slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  



Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA’S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it’s a fresh and tasty staple readily available at most times in my house…

Yield: 2 cups

Prep: 10 Mins.
Refrigerate: Up to 7 days
INGREDIENTS
1 cup mayonnaise
1 cup seeded and diced roma tomatoes
1/3 cup diced yellow onion
3 tablespoons cider vinegar
2 tablespoons Mazola oil
1/2 teaspoon garlic granules (or powder)
3 tablespoons dried parsley (or 1 tablespoon freshly chopped)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
METHOD
Place all ingredients into the pitcher of a blender; puree until smooth.
Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.
Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA’S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it’s a fresh and tasty staple readily available at most times in my house…

Yield: 2 cups

Prep: 10 Mins.
Refrigerate: Up to 7 days
INGREDIENTS
1 cup mayonnaise
1 cup seeded and diced roma tomatoes
1/3 cup diced yellow onion
3 tablespoons cider vinegar
2 tablespoons Mazola oil
1/2 teaspoon garlic granules (or powder)
3 tablespoons dried parsley (or 1 tablespoon freshly chopped)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
METHOD
Place all ingredients into the pitcher of a blender; puree until smooth.
Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.
Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA’S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)…

Yield: (1 loaf)

Prep: 7 Mins.
Total rising time: 1-2 hours
Bake: 35 Mins.
INGREDIENTS
Proof:
1-1/2 cups lukewarm water
1 teaspoon active yeast (not rapid or instant)
1 tablespoon light agave (or honey)
Sponge:
1/2 cup ripe (fed) sourdough starter
Dry:
2 cups All-Purpose Flour
1 -1/2 cups Whole-Wheat Flour (I use King Arthur)
1-1/4 teaspoons kosher salt
–2 teaspoons Mazola oil
(For top and bottom of dough ball, so it doesn’t stick or form crust while rising)
–2 tablespoons unsalted butter, melted
(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)
METHOD
Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.
Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.
Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)
Spray a loaf pan and set aside.
Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.
After loaf has fully risen, spray a sharp knife with oil and cut a 1/2″ slit lengthwise across the top of loaf.
Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  


Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.
Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon…

Yield: 7 (8 oz) half pints

Prep: 20 Mins.
Process: 10 Mins.
INGREDIENTS
12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands
METHOD
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.
Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).
Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.
Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.
Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don’t float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!
~~~~~~~~~~~~~~~~~
TIPS:
—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.


—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.


SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,
and this quick entree fits the bill perfectly…

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.
INGREDIENTS
Noodles:
8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions
Pre-steam broccoli:
2 cups fresh broccoli florets, cut smaller
–(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)
Vegetables:
2 tablespoons Mazola oil
2 cups pre-steamed (above) broccoli florets, drain water beforehand
1 small yellow onion, julienned
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
–2 green onions, white and green parts sliced on the diagonal (added last)
Sauce:
1/3 cup low-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 tablespoon rice vinegar (unseasoned)
1/4 teaspoon sesame oil
3/4 cup low-sodium beef broth
Garnish:
1 TB roughly chopped fresh cilantro
METHOD
Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.
Begin cooking noodles, according to package directions.
Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.
Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.
Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA’S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine…

Yield: 2 twisted baguettes
Prep: 15 – 20 Mins.

Rising: (Appx 2 – 2-1/2 hrs total)
Bake: 20 Mins.
INGREDIENTS
1 cup lukewarm water
1 cup sourdough starter, unfed
2-1/4 cups all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon honey
2 teaspoons instant yeast
–1 egg lightly beaten with 1 tablespoon water, for glaze
METHOD
In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.
Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.
Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.
Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14″ long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.
Place two twisted loaves, at least 3″ apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.
Gently brush the risen loaves with egg-water glaze.
Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)
Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

~~~~~~

Here is my newest recipe using one of these baguettes:

SANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.
Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon…

Yield: 7 (8 oz) half pints

Prep: 20 Mins.
Process: 10 Mins.
INGREDIENTS
12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands
METHOD
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.
Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).
Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.
Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.
Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don’t float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!
~~~~~~~~~~~~~~~~~
TIPS:
—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.


—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.