An Instant Pot version of the classic creamy chicken & wild rice soup. Laden with mushrooms, carrots & celery, this soup cooks from frozen chicken breasts in under an hour in an electric pressure cooker.
Yes, it's been a while. I've been teaching a series of Instant Pot Basics cooking classes for the past two months. We make this recipe in Class 2: Cooking from Frozen. My students have inspired me to create some new recipes for the Instant Pot that I'll be sharing here now that I'm in between classes for a bit, so stay tuned!
I love using my IP for soup. The ability to sauté the veggies, deglaze the pan, and then add the rest of the ingredients and walk away is heavenly! Because I'm sharing soups with my folks and my girlie as well, I've had days this winter when I've made 3 different soups in a single morning. My days are not All Soup All The Time, though. Mostly I've been spending my time shoveling since Minnesota decided to welcome me in a Big Way. We live on a corner, so after the first 5 or 6 snowfalls we really got the hang of shoveling this place. I even shoveled a racetrack in the backyard since there's so much snow. (You can see video of the dogs running their track on my FB and IG feeds.)
When I make an assortment of cookies, such as for a holiday cookie tray, I like to have a variety of tastes. Consider these as the Rules of a Cookie Tray. There should always be something chocolate. There should always be something not chocolate. There should always be a bar cookie. There should always be Peanut Butter Blossoms. And most important--all of these cookies should be easy to make since you're making so many of them at once.
I got this recipe from my friend Lasar back when we lived in Hawaii. She called them Tasty Raspberry Treats and that's how I always think of them. Since I try and make my post titles a wee bit more descriptive, however, I've renamed them Raspberry Jam Oatmeal Bars because if you're looking for a way to use your homemade jam, this is a lovely one.
My mother's recipe for lefse--the soft potato flatbread beloved by Norwegians and their descendants at home and abroad. This recipe uses potato flakes for an easy, smooth dough.
We sat amazed as Mother worked the dough. Could her palms sense when it became too warm? Within those hands a shape began to grow. Rolled out, it moved towards its proper form.
She sprinkled flour as she rolled them out. The rolling pin moved lightly in her hands. She turned each lefse over and about, As swirling worlds take shape when God commands.
First rolled up on a stick, and then unrolled; The cookstove added age-spots to each side. Once done, they were removed for us to fold; A simple task that we performed with pride.
Each bite one takes can recreate this mood; What we call "lefse" is not merely food.
This poem appeared in the February, 1989 issue of the Sons of Norway Viking.
I'm sharing my mother's lefse recipe today because, more than any other food, lefse represents a Norwegian Christmas to me. I want to leave a record of this recipe for my children in the technology available to me today.
If you know lefse, then you probably get it. Unlike other traditional Norwegian foods, [cough lutefisk cough] lefse doesn't seem to divide people. It is universally loved. Who doesn't like a tender flat potato bread, spread with butter and sprinkled with sugar? For me, only dark brown sugar will do but I'll bend enough to add a shaker of cinnamon sugar to my Christmas Eve smorgasbord for those weirdos who may prefer it. You savory lefse eaters . . . well, keep on being you.
The reason that I'm sharing my mom's lefse recipe and not just pointing you to Alanna's cousin LeAnne's excellent video tutorial (found here) is simple. My mom's way is different than what LeAnne does, and I want to be authentic to my mom's recipe.
It's a funny thing, the concept of authenticity. What makes a recipe authentic? Is it the way you or yours learned it or the way the most popular chef of the time chose to make it? In a FB food blogger group we recently had a lively discussion about authenticity and tradition as they relate to recipes. [Can a carbonara sauce be a carbonara sauce if you choose to use pig belly not pig cheek? I'm not going to touch that debate, but I'll happily eat a plate of whichever meat is used in the carbonara you prepare for me.]
My mother learned how to make lefse when she was a county extension agent in Minnesota in the 1950s. Her office was in the Pennington county courthouse, and she had a demo kitchen complete with multiple ovens and an overhead mirror. One of her functions was to prep the 4H kids who were doing demos at the fair. [The county fair was very early in the season, before the produce was ripe for showing/preserving, so they did all sorts of demos instead.]
Early one summer Doris Belanger won a blue ribbon making lefse at the county fair. That meant she'd be taking her lefse demo to the state fair at the end of the summer. In order to help polish her demo, my mom first had to learn from Doris how to make lefse. [I guess this isn't even my mom's lefse method, it's at least Doris's mom's mom's method.]
Doris taught my mom, and all summer long the 4H leader and mom met with Doris while she practiced. They gave tips on how to improve her presentation. At the state fair, Doris won a blue ribbon. She was comfortable and relaxed while making lefse, and her picture even appeared in the Twin Cities paper! In thanks, Doris's grandpa made my mom a grooved rolling pin on his lathe, and Doris's mom took a slat from an apple crate and carved a lefse turning stick which we call a spuda [spoo-duh--I don't know how to spell this].
See one, do one, teach one.
My mom demonstrated this method during Scandinavian Week at the 1976 Bicentennial Smithsonian Festival of American Folklife on the National Mall in Washington, DC. If you know lefse, you get it, and tourists in the crowd who knew lefse would crowd around after each session, chatting and enjoying samples.
Mom has even appeared on Norwegian TV in a program about how Norwegian Americans celebrate Christmas. Now it's my turn to demo this method, this time using the internet. I'm still using my mom and her equipment, though.
mixing up a batch of dough
shaping before rolling
failure is always an option--and a tasty one too
This video shows my mom making the first piece of a batch of lefse. She rolls out the dough until we can see the pastry cloth markings through it which is how we ensure it's thin enough. Then she checks to make sure it's not bigger than the paper towel it will cool on. Finally she rolls it up on the spuda and carries it to the griddle.
Once she's sure the griddle is very hot, she unrolls the lefse onto it. [Mom knows her griddle heats evenly and doesn't need to spin the lefse for even cooking.] After the lefse is blistered on one side, she flips it over and cooks the other side. Then she picks up the lefse and walks back to the paper towel, realizing on the way that we need a new location for the finished stack so we're not walking all over the kitchen while doing the lefse dance. It's kind of a cardio exercise.
Potato Lefse (Recipe from Marjory Olsen Olson)
This recipe was developed in a university agricultural research facility in Crookston, Minnesota in the 1970s. Crookston is in the Red River Valley where potatoes are harvested and processed into instant potato flakes.
Note: This recipe requires chilling the dough before rolling it out. If I'm planning to cook the lefse in the morning, I'll mix up the dough the night before and leave it in the fridge to chill overnight. If I'm planning to cook in the afternoon, I'll mix up the dough while I'm having my morning cuppa and chill it until I'm ready to cook. You'll need several flat surfaces--to roll out the dough, to cook the lefse, and to hold the cooked lefse until you're all finished. Once you set everything up (and have flour all over the kitchen) you might as well keep on going until you've used up all the dough.
My Mother's Lefse
By Kirsten Olson Madaus
A recipe for the soft potato flatbread beloved by Norwegians and their descendants at home and abroad. This recipe uses potato flakes for an easy, smooth dough. Total time does not include chilling the dough, but does include cooking all the pieces of lefse.
Prep time:
Cook time:
Total time:
Yield: 15 pieces
Ingredients:
2 cups water 3 Tablespoons vegetable shortening 3 Tablespoons unsalted butter 2 teaspoons salt ½ cup milk 2 cups potato flakes (mom & I use Hungry Jack--bang the measuring cup on the counter to settle the flakes) ¼ teaspoon baking powder 1 Tablespoon sugar 1½ cups unbleached all purpose flour plus more for dusting the . . . well, everything
Instructions:
In a 3 quart pot bring water to boil (or use a large oven safe bowl and microwave on full power for 3 minutes), remove from heat and stir in shortening, butter, salt, milk, potato flakes, baking powder and sugar.
Cool to room temperature. (If I'm planning to cook in the morning, I'll start this the night before and let it chill in the fridge overnight. If I'm planning to cook in the afternoon I'll mix up the potatoes in the morning and let them chill until I'm ready to cook.)
Transfer 1 cup of this potato mixture into a medium bowl (keep the rest refrigerated until ready to use--which can be another day or two). With your hand, work in ½ cup of flour.
Divide into 5 equal portions. On a flour-dusted pastry board and with a flour dusted grooved rolling pin, roll each portion to dinner plate size and as thinly as possible. [On a Foley pastry frame, we roll until we can see the markings through the lefse.]
Bake on a very hot griddle (around 400 degrees Fahrenheit), flipping once, until flecked with brown. Total cooking time will be 60 to 90 seconds. It's quick.
Lay each piece on a paper towel and cover with another paper towel forming a stack.
Once all the balls of lefse dough have been cooked, cover the stack with a kitchen towel while they cool.
Fold and place on a serving tray once cool. Cover them with plastic wrap to keep from drying out.
Serve at room temperature, spread with butter and dark brown or cinnamon sugar.
I know other folks' traditional recipes start with whole potatoes. For more recipes using potatoes, please see my Potato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
