Tried using spiral noodles, without baking. Also didn’t fry up onion and garlic, instead used onion and garlic spaghetti sauce. However, cannot just put onion and garlic in there without frying up, it doesn’t taste good.
Prep notes: Take out spinach night before to avoid having to thaw
2 lbs cottage cheese
3 10 ounce packages frozen spinach
2 26 ounce cans spaghetti sauce
1 package lasagne noodles
1 lb mozerella (shredded)
1 onion
couple cloves garlic
little bit oil
half cup or 3/4 cup romano or mozeralla cheese
some black pepper
salt
lots of parsley
1 egg (or 2?)
Tomato sauce: Fry up onion and garlic in oil,
add spaghetti sauce and spinach.
Cheese sauce: Mix mozerella, parsley, cottage cheese, romano cheese, egg,
pepper and salt to taste
Layer with lasagne noodles in large lasagne pan
Bake for about 45 minutes
2 tblspoons oil
1 onion
2 cups rice (DON’T use brown rice unless you use less water and are prepared to have it less of a risotto, and more a pilaf. Plain rice is fine, don’t need arborio)
8 cups water
9 tsp chicken bouillon (I accidently put in tablespoons instead of teaspoons, which triples the amount, and it tasted better!!!)
cheese to taste (parmesan or cheddar), probably half cup (this can also be added after freezing and before serving)
2 1-lb bags frozen vegatables
Parsley
chop onion
grate cheese
fry up onion in oil.
Add rice, fry up
add water and chicken bouillon
cook under pressure for 7 – 9 minutes
Defrost frozen vegs, cook lightly in microwave (or not!)
Mix in cheese and frozen vegatables, and parlsey. Or, add fresh parsely just before eating.
This recipie can be doubled, and makes 8 quart containers full. Must be done in the large pressure cooker!
1 lb pork sausage (remember to cut into little pieces so oil can drain freely)
2 onions
2 or 3 garlic cloves
5 carrots
3 or 3.5 cups lentils
1 tablespoon salt
1/2 t. marjoram
2 cups canned tomatoes
2 quarts water (maybe a little less to make it less watery)
chop onions
chop garlic
chop carrots
Brown pork sausage
Drain all oil from sausage
cook onions and garlic
Add all ingredients.
Cook until the lentils are done--30 minutes?
IF COOKING IN PRESSURE COOKER, chop carrots more finely (1/4 inch) and put them in after the cooking is done so they don’t get mushy. ALSO include less water
2 medium green peppers
2 medion onions
3 garlic cloves
2 cans pinto beans
2 cans kidney beans
2 cans corn
2 tablespoons cooking oil
4 cans mexican stewed tomatoes
5 cups water
1 cup brown rice
4 tablespoons chili powder
Some lean meat---one half to 1 pound (or some more, very lean)
chop onion
chop garlic
chop green pepper
chop meat
Brown meat
sautee onions, garlic and green pepper. OR add green pepper later, after cooking, so it stays a little crunchier.
Add everything else.
Cook until rice is done.
OR, put it all in pressure cooker, cook for 12 minutes under pressure (It’ll take a long time to get to pressure). Then add green pepper.
Makes 4 to 5 quart freezer containers
half pound mushrooms
4 medium onions
1 lb lean beef (or a little more)
6 cups chicken broth (boullion)
7 ribs celery, chopped
5 carrots, chopped
1.75 cup pearl barley
.75 cup split peas
5 large bay leaves
2 tsp dried dill, or half cup fresh dill
2 teaspoons salt
2 teaspoons MSG
Some wine
2 cups frozen peas
Brown meat, onions, and mushrooms. Easiest to brown things separately.
Add all other ingredients, EXCEPT frozen peas
Cook under high pressure 20 minutes. Hopefully it fits in the large pressure
cooker.
This soup thickens a lot. Could add about 30% of volumne in
additional water.
Perhaps add wine instead?
Eat with yogurt/sour cream
Use Large Pressure Cooker
2 tablespoons veg oil
3 med onions
12 cups water
3.5 cups split peas (added .5 cup because it seemed a little too soupy with 3
cups)
6 carrots, chopped
6 ribs celery, chopped
5 large bay leaves
half teaspon crushed red pepper flakes
1 lb turkey kielbasa (low fat only)
3 teaspoons salt
Cook onions with oil until they soften slightly. Add other ingredients.
Cook at high pressure for 12 minutes.
Prep before: Soak chickpeas, take out frozen spinach.
3 tablespoon oil
3 teaspoon whole cumin seeds
scant teaspoon ground coriander
scant teaspoon ground cardamom
6 teaspoons freshly grated ginger
3 teaspoons cinamon
4.5 cups dry chickpeas (soak them)
8 cups water
2 teaspoons salt
2 teaspoons msg
3 packages frozen chopped spinach
3 cups raisins
Drain chickpeas
Heat oil, cook cumin seeds for a minute or so.
Add all remaining ingredients except salt, spinach, and raisins
Cook under pressure for 15 minutes
Blend some of the chickpeas with the immersion blender so it’s not watery.
Add salt, msg, spinach, raisins
Adjust seasonings.
18 minutes high pressure
I am always on the lookout for interesting chickpea recipes
that can be adapted for the pressure cooker, so when my
eye fell on this approach in Please to the Table by Anya von
Bremzen and John Welchman (Workman, 1990), I took spe-
cial note.
According to the authors, this recipe is from Tadzhikistan, .
a region in the former Soviet Union famous for having the
largest and sweetest onions in the country. I have taken con-
siderable liberties with the proportions, but all the traditional
seasonings are included.
This stew is delicious served in bowls on its own or over
parsley or spinach fettuccine. Server 4 to 6
1 1/2 cups dried chickpeas, picked over and rinsed, soaked
overnight in ample water to cover or speed-soaked
1 tablespoon safflower or canola oil
2 teaspoons 'whole cumin seeds
2 cups vegetable stock
1 tablespoon ground coriander seeds
2 teaspoons sweet paprika
1/4 teaspoon saffron threads
Generous pinch of crushed red pepper flakes
Generous pinch of ground cinnamon
2 pounds red, Bermuda, or Vidalia onions, peeled and thinly sliced (6 to 7 cups loosely packed)
1 cup finely chopped fresh or canned (drained) plum tomatoes
Salt to taste
Drain and rinse the chickpeas. Set aside.
Heat the oil in the cooker. Sizzle the cumin seeds over
medium-high heat just until they begin to pop, 5 to 10 seconds-
Add the stock (stand back to avoid sputtering oil), coriander.
paprika, saffron, red pepper flakes, cinnamon, and reserved
chickpeas. Set the onions on top of the chickpeas and the to-
matoes on top of the onions. (Do not stir at this point.)
Lock the lid in place. Over high heat, bring to high pres-
sure. Lower the heat just enough to maintain high pressure
and cook for 18 minutes. Allow the pressure to come down
naturally or use a quick-release method. Remove the lid, tilting
it away from you to allow any excess steam to escape. If the
chickpeas are not fairly tender (they should hold their shape
but be quite soft), return to high pressure for a few more
minutes or replace (but do not lock) the lid and simmer until
the chickpeas are done.
With a slotted spoon, transfer a cup of the chickpeas (and
onions) to a food processor or blender, and puree. Stir the
puree back into the stew to create a thick sauce. Add salt be-
fore serving.
Start to finish 20 minutes
Makes 8 servings (doubled)
16 to 20 ounces dried rigatoni pasta (don't use the big flat tube style pasta, they just collapse. Use something else)
2 15 Ounce can white kidney (cannellini), great northern, or navy beans, rinsed and drained
3 14 1/2-Ounce can Italian-style stewed tomatoes, undrained (or any kind of canned tomatos
6 ounces cooked smoked turkey sausage, sliced
snipped fresh basil (more is great, add when you eat)
shaved or finely shredded Asiago or parmesan cheese to spinkle on top
Cook pasta according to package directions, except do act add salt.
cooking water; drain. Add everything else to pasta.
Nutrition facts per serving; 401 cal
1 lb Spaghetti noodles
2 large cans canned spaghetti sauce
1 or 2 1-lb bags frozen vegatables
Cook noodles, add together (frozen vegatables don’t need to be thawed, just mix), freeze!
Notes: DOUBLE the below to make 8 servings (put in small containers, later cook up with lots of broccoli to make a serving for 2. Put in extra ginger and garlic. Don’t need to peel ginger, just grate in small cuisinart)
1 cup peanut butter
2 ½ tablespoons tamari or soy sauce
1 to 2 teaspoons brown rice or seasoned rice vinegar
1 teaspoon cayenne pepper
2/3 to ¾ cup boiling water ( or more, should be somewhat soupy)
Freshly minced garlic –at least 5 cloves
Ginger (a good amount—maybe a 4 inch piece, grated in the small cuisinart)
Put everything together, mix water up with peanut butter a bit. Then use the Braun immersion blender to blend
Add cilantro as garnish
Preparation afterwards:
Thaw small container of sauce
Cook .25 lbs of pasta
Cook .5 lbs frozen vegetables
Mix together
My notes:
Double the spices, maybe more than double the salt. Add msg for half the salt. Add the same amount of chicken, but also add potatoes (same weight as chicken, or more). Maybe double the prunes. Or add raisins instead? Maybe double the onions as well.
Who could re6iM the romance Ou a recipe created in the Tangier kitchen ou
writer Paul Bowle6? The in6piration uor thi6 di6h come6 urom a tantalizing col-
lection ou recipe6 called The Good Food: Soups, Stews & Pasta by Daniel Halpern
and Julie Strand. Say the author6: "It6 unique combination ou ulavor6 make6
thi6 North Aurican Mew an unuorgettable eating experience." I agree!
In keeping with the one-pot theme oU thi6 book, I've 6uggeMed Mirring the COU6-
COU6 into the uragrant cooking liquid and letting it Meep uor a uew minute6 right
in the cooker. Thi6 technique re6ult6 in COU6COU6 that ha6 a moiM, 6tuuuing-like
con6i6tency. IU you're a uan ou UluUUY COU6COU6, prepare it 6eparately according
to package direction6 and ladle the 6tew on top. For an exotic Moroccan accom-
paniment, 6lice 6Ome orange6 and drizzle them with r06ewater and a 6prinkle
OU ground cinnamon.
2 tablespoons olive oil
1 pound (3 medium) red onions, peeled, halved, and thinly sliced
2 teaspoons whole cumin seeds
1 cup chicken broth
2 tablespoons minced fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt, or to taste
A few twists of freshly ground black pepper
3 pounds chicken parts, preferably thighs, skinned, or 21/2 pounds
boneless, skinless chicken, cut into 1-inch pieces
1 generous cup pitted prunes
1/2 cup coarsely chopped lightly toasted almonds (page 239)
11/2 cups couscous
1/4 cup chopped fresh parsley or cilantro
Heat the oil in the cooker over medium-high heat. Cook the onions and cumin,
stirring frequently, for 2 minutes. Stir in the broth, ginger, turmeric, cinnamon,
salt, and pepper. Add the chicken and set the prunes on top.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to
maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12
minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it
away from you to allow any excess steam to escape.
Stir in the almonds and adjust for salt, keeping in mind that extra will be needed
to flavor the couscous. Return the mixture to a boil over high heat. Stir in the
couscous and parsley and turn off the heat. Set (but do not lock) the lid in place
and let the mixture sit until the couscous is tender and most or all of the liquid
has been absorbed, 4 to 5 minutes. Add more salt, if needed.
SERVES 4 TO 6
Next time try doubling!
SERVES 4-6
Irmgard Hamid, a member of my swim clubi upon overhearing that
I was writing this cookbook. Jumped in and volunteered.
this "locker room" recipe. She was justly proud of the dish, per-
fected over the last two decades in her vintage pressure cooker.
This zesty curry is guaranteed to appeal to those who appreci-
ate intense ;ind complex flavors. Thoroughly browning the onions
ia necessary for best results (Maybe, but I didn’t do it). I often use only drumsticks and
thighs, since dark meat stands up particularly well to the sauce.
Serve with white or brown rice to absorb the plentiful, deep red
sauce. Brown basmati rice is especially nice.
9-11 MINUTES UNDER HIGH PRESSURE
1 to 2 toblespoons oil or sweet butter
2 large onions, coarsely chopped
2 cloves garlic, finely minced
1 tablespoon finely minced fresh ginger
1 cup chicken stock or bouillon
1 cup plain (unfavored) yogurt
One 6-ounce can tomato paste
1 teaspoon whole cumin seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
Generous pinchcayenne pepper (optional)
1/2 teaspoon salt, or to taste (less if using canned stock or bouillon)
3 1/2 to 4 pounds chicken parts, skinned (or I used 2 lbs boneless skinned chicken breasts, in chunks. Should have probably used a little bit more – say 3 lbs.
In a skillet, heat 1 tablespoon oil. Over a medium flame, saute
the onions, garlic, and ginger, stirring frequently, until the onions
are very browned, about 10-15 minutes. Add the additional table-
spoon of oil, if needed.
Combine the stock, yo'g.art,.and tomato paste into. cooker. Stir
in the browned onions, spices, .and salt. Set the chickn pieces on
top and spoon some sauce onto the chicken. (Avoid setting the
chicken pieces directly on the bottom of the pot, where they tend
to stick.)
Lode the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 9 minutes.
Reduce pressure with a quick-release method. Adjust seasonings.
and serve,
NOTE: A head diffuser (pa^e 32) under the eooker will keep the
thick sauce .from forming a ca'ust on the bottom of the pot,
4 or 5 scrambled eggs, 1 can drained diced tomatoes, some cheese to grate into it
Don’t let the eggs cook too long!
Eat with toast.
2 cloves garlic
2 tablespoons olive oil
1 (15 ounce) can garbanzo beans, drained, liquid reserved
about ¼ cup of the bean liquid
1 tablespoon sesame seeds
¼ teaspoon salt
pepper
optional - tablespoon lemon juice
optional – mix in yogurt
Mix in blender. Eat with toasted pita bread.
2 tablespoons oil
2 or 3 onions
2 cans diced tomatoes
4 cups chicken boullion
3 tablespoons mild curry powder
3 inches or more of fresh ginger, minced
half teaspoon or more of red pepper flakes
Salt to taste
4 lbs of boneless skinless chicken breasts
4 lbs sweet potatoes, in 1 inch chunks
1cup (or maybe 1.25 cups) peanut butter, chunky
2 lbs frozen peas (can be skipped)
fresh cilantro for garnish
Fry up onions. Add other ingredients EXCEPT peanut butter and peas. Bring to high pressure, cook for 7 minutes. Add some broth from dish with peanut butter, mix up. Stir this into the stew, mushing up the sweet potatoes. Stir in peas. Serve over rice.
SERVES 4
If you can, prepare the day before and refrigerate overnight.
The flavors will keep getting richer and richer. There's lots of
sauce, so plan to serve the cacciatore over orzo, .noodles, spa-
ghetti, or rice.
9 - 11 minutes under high pressure
One 3- to 3 1/2 lb chicken, cut into 8 pieces, skinned
1/3 cup all-purpose flour
1/4 to 1/3 cup olive oil
2 large cloves garlic, minced
1 large onion, coarsely chopped
1 large green bell pepper, seeded and-, coarsely chopped ^
2 stalks celery, thinly sliced H
2/3 cup dry white wine •
one 28-ounce can tomatoes, coarsely chopped, including |uice •
1/2 pound mushrooms, quartered H
2 bay leaves H
2 teaspoons grated orange': zest '•
Generous pinch crushed^'d pepper flakes (optional) B
1 teaspoon dried oregano
1 teaspoon fennel seeds
1/2 teaspoon dried thyme or dried maqoram
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste
1/2 cup finely minced fresh parsley, divided
Rinse the chicken pieces and pat dry. Place the flour in a large
plastic bag along with a few pieces of the chicken and shake to
•coat. Set the floured chicken on a plate and coat the remaining
pieces,
Heat 2 tablespoons olive oil in the cooker. Over a medium-high
flame, brown the chicken on both sides in 3-4 batches, adding oil
as needed. Set the chicken aside.
In the oil remaining in the cooker, saute the garlic and onion for
2-3 minutes, or until the onion is aoft, adding more olive oil as
needed. Stir in the green pepper and celery, then the wine, stirring
to scrape up any browned bits sticking to the bottom of the
cooker.
Stir in the tomatoes, mushrooms, bay leaves, orange ^est, red
pepper flakes (if desired), oreg'ano, fennel, thyme, salt, pepper,
and half the parsley. Add the chicken and stir to coat with the
sauce.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 9 minutes.
Reduce pressure with a quick-release method. Remove the lid,
tilting it away from you to allow any excess steam to escape.
Remove the bay leaves and stir in the remaining parsley before
serving.
Here's the recipe to try when you have (5 minutea to get dinner on the fable,
Give an exotic lilt to a good-quality pasta sauce by seasoning It. with mild
Madras curry powder—I recommend the Merwanjee Poonjiajee & Sona brand
available in many gourmet shops—but you can use a hot curry blend, If .you
prefer. Coofe the chicken with frozen, chopped spinach which forsakes Its Indi-
viduality to enhance and thicken the sauce. The reaulting dish doesn't taste
quite like something you'd eat in an Jnaian reataurant but it doea taate very
good.
For best resuKs, use a thick pasta sauce—the type apread on pizza. Claaaico
brand paata sauce works well.
Serve over Ready Rice (page y) or stir in a cups of frozen rice a minute or two
before serving. If you don't want to bother with rice, you might like te try the
potato variation on page 89.
1/2 cup chicken broth or water
3 1/2 pounds chicken parts, preferably thighs, skinned and well trimmed,
or 2 1/2 pounds boneless, skinless chicken, cut into 1-inch pieces
Two 10-ounce packages frozen spinach (rinse away any ice crystals)
1 1/2 cups pasta sauce
1 tablespoon mild curry powder, or more to taste
Salt to taste
Chopped fresh cilantro, for garnish (optional)
Place the broth and chicken in the cooker. Place the frozen blocks of spinach on
top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry
powder into the sauce. (Do not atir the chicken into the sauce; the goal is to pre-
vent scorching the pasta sauce on the bottom while the cooker is coming up to
pressure.)
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just
enough to maintain high pressure and cook for 4 minutes for boneless chicken
pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the
lid, tilting it away from you to allow excess steam to escape.
Stir well. Taste the sauce, and add more curry powder and salt, if needed. Gar-
nish portions with chopped cilantro, if you wish.
SERVES 5-6
CHICICEN, SPINACH, AND POTATOES IN
CURRIED TOMATO SAUCE
For the 12-minute version, set 2 pounds of Yukon Gold potatoes, peeled and cut
into 2-inch chunks, on top of the spinach. Increase pasta sauce to 2 cups and
curry to 4 teaspoons. Continue as directed. After cooking, if you wish, slash the
potatoes into smaller pieces and gently stir them into the sauce. For the
4-minute version, cut the raw potatoes into 1-inch dice.
(My Notes: doubled barely fits in large pressure cooker. Skipped coconut, added extra cayenne, salt, curry. Tastes great, makes a ton. Used extra onions, garlic. Used frozen chopped spinach instead of swiss chard.
After 5 minutes under pressure., curried, re.d lentils melt Into a thick ess-yolk
yellow puree punctuated by large chunks o^ potatoes and the pleasing pop of
toasted mustard seeds. This soupy stew is enriched with grated coconut, and a
healthy portion of chopped Swiss chard leaves wilted in at the end y'wes It
vibrant color.
A puddle of Mango yogurt on top of each serving adds a vital flavor compo-
nent. &e be sure to include it.
5 Minutes high pressure
5 minutes additional cooking
SERVES 6
2 tablespoons brown mustard seeds
1 tablespoon peanut oil or ghee (clarified butter, page 237)
2 cups coarsely chopped onions
6 cups water or 3 cups water and 3 cups chicken broth
1 1/2 cups red lentils, picked over and rinsed
1 1/2 pounds Swiss chard, stems cut into 1-inch slices, leaves coarsely
chopped, thoroughly rinsed (keep stems and leaves separate)
1 1/2 pounds Yukon Gold or red-skinned potatoes, or a mixture, cut into 1-inch chunks (peeling optional)
1/2 cup dried, grated unsweetened coconut
1 tablespoon mild curry powder, or more to taste
1/8 teaspoon cayenne, or more to taste
1 large clove garlic, pushed through a press
1 1/2 teaspoons salt, or to taste
Freshly ground black pepper to taste
Mango Yogurt (page 206), for garnish
Place the mustard seeds in the cooker. Turn the heat to high. Set (but do not
lock) the lid in place. As soon as you hear the seeds begin to pop, after about 1 1/2
minutes, turn off the heat (move to a cool burner if your stove is electric) and
leave the lid in place until the popping subsides. Transfer the toasted mustard
seeds to a small bowl and set aside,
Heat the oil in the cooker over medium-high heat. Cook the onions for 2 minutes,
stirring frequently. Add the water, lentils (break up any large clumps that have
formed after rinsing), Swiss chard stems, potatoes, coconut, curry powder, and cayenne.
Lock the ltd in place. Over high heat, bring to high pressure. Lower the heat just
enough to maintain high pressure and cook for 5 minutes. Quick release the
pressure bysetting the cooker under cold running water. Remove the lid, tilting
it away from you to allow excess steam to escape.
Set the cooker over medium heat. Stir in the garlic, salt, and pepper. Add addi-
tional curry powder and cayenne, if needed. Stir in the Swiss chard leaves in 2
batches, allowing the first batch to wilt before adding the second.
Cook over medium heat at a steady boil, stirring occasionally, until the chard
leaves are tender, about 5 minutes. Stir in the reserved mustard seeds. Serve in
large soup bowls, garnished with a generous tablespoon of Mango Yogurt. Pass
any remaining Mango Yogurt at the table.
Substitute an equal amount of sliced kielbasa for V2 to I pound of the pork shoul-
der. Browning the kielbasa is optional.
Thi6 hearty cold-weather di6h take6 it6 in6piration tram the kitchen6 ot £aMern
£urope. Dried mu6hroom6 and 6auerkraut intu6e the Mew with an earthy,
robuM tlavor nicely balanced by potatoe6 and a hint ot 6our cream.
MoM 6auerkraut nowadaY6 doe6n't have the complex tang ot traditional bar-
rel-pickled cabbage. Rin6ing, theretore, muM be done with caution, or not at
all. A6 an in6urance policy, re6erve the brine when you drain the kraut, 60 you
can Mir it in at the end to enhance the tinal tlavor ot the di6h.
3 pounds fresh (refrigerated) sauerkraut
2 cups chicken or beef broth
1 ounce (1 cup loosely packed) dried mushrooms
1 tablespoon butter
1 tablespoon vegetable oil, or more if needed
3 pounds pork shoulder (butt) or loin, cut into 1-inch cubes, well
trimmed
1 teaspoon caraway seeds
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
3/4 pound parsnips, scrubbed and cut into 2-inch chunks (or use
2 additional potatoes)
1/2 cup sour cream, plus more to pass at the table
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh dill, for garnish
Drain the sauerkraut and reserve the brine. Taste the sauerkraut and, if you find
it much too strong, rinse it until you like the way it tastes-keeping in mind that
the flavor will be diminished when it is cooked with the other ingredients. Drain
well and set aside.
Heat the broth in the cooker. Set the dried mushrooms in a bowl and pour the
hot broth over, submerging them in the broth with the back of a spoon. Cover
with a plate and set aside until the mushrooms are soft, about IO minutes.
Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-
high heat. Brown the pork in 3 or 4 batches, about 4 minutes per batch, adding
more oil if needed. Set aside.
With a slotted spoon, remove the reconstituted mushrooms from the broth and
squeeze them over the bowl to catch the liquid they release. Coarsely chop the
mushrooms if the pieces are large. Carefully pour the broth into the cooker, tak-
ing care to leave behind any sediment on the bottom. Set the cooker over
medium heat and stir well to scrape up any browned bits stuck to the bottom.
Add the mushrooms and half of the sauerkraut. Set the browned pork on top.
Cover with the remaining sauerkraut and sprinkle the caraway seeds on top. Set
the potatoes and parsnips on the kraut.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just
enough to maintain high pressure and cook for IO minutes. Quick-release the
pressure. Remove the lid, tilting it away from you to allow excess steam to
escape.
Ladle out V2 cup of the broth and blend the sour cream into it. Then stir this mix-
ture back into the pot as you stir well to distribute all of the ingredients. If you'd
like a stronger sauerkraut flavor, add some or all of the reserved brine. Season
with salt and pepper. Sprinkle lightly with dill. Pass additional sour cream in a
bowl at the table.
SERVES 6 TO 8
SERVES 4-6
A colorful stew-spinach green and carrot orange-that
reverberates with the tastes of faraway places.
A neighbor who tasted some asked to borrow a pressure cooker
and proceeded to make this recipe 4 nights in a row. Serve with
rice and a dollop of mango chutney on the side.
9 - 11 minutes under high pressure, then 2 minutes simmering
2 tablespoons olive oil
1 large onion, coarsely chopped
1 tablespoon whole cumin seeds
1 tablespoon finely minced fresh ginger
1 1/2 cups dried lentils, picked over and rinsed
2 to 2 1/2 pounds chicken parts (dark meat remains
moister), skinned
2 large carrots, pe led and cut into 3 to 4 chunks
31/2 cups water
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2/3 cup raisins
One 10-ounce package frozen leaf spinach, defrosted
3/4 teaspoon salt, or to taste
Heat the oil in the cooker. Saute the onion until lightly browned,
stirring frequently, about 3-4 minutes. Stir in the cumin seeds and ginger
and saute an additional 10 seconds.
Add everything else, scrap bottom, bring to pressure.
Stir in spinach, squeezing first to remove excess water. Simmer till spinach cooked, 2 minutes.
SERVES 6 AS AN APPETIZER, 4 AS A MAIN COURSE
I'm very partial to this combination, and I think you will be
too. Is there anyone who doesn't like sun-dried tomatoes and
smoked mozzarella?
iF 6 MINUTES UNDER HIGH PRESSURE
1 tablespoon sweet butter
1 tablespoon oil from sun-dried tomatoes
% cup finely minced onion
1 % cups Arborio rice
3 % to 4 cups vegetable stock or bouillon
% cup sun-dried tomatoes packed in oil, drained and
coarsely chopped
1 cup tightly packed, grated smoked mozzarella (5
ounces)
Salt to taste, if desired
Heat the butter and oil in the cooker. Saute the onion until soft
but not brown, about 2 minutes. Stir in the rice, making sure to
coat it thoroughly with the fat. Stir in 3% cups of the stock (watch
for sputtering oil).
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 6 minutes.
Reduce pressure with a quick-release method. Remove the lid,
tilting it away from you to allow any excess steam to escape.
Taste the rice, and if it's not sufficiently cooked, add a bit more
stock as you stir. Cook over medium heat until the additional
liquid has been absorbed and the rice is desired consistency, an-
other minute or two. When the rice is ready, stir in the tomatoes
and mozzarella, and add salt to taste (if desired). Serve immedi-
ately.
make cooked black beans, season with salt and msg
put in smaller containers, eat with brown rice, salsa, tortillas, fat free sour cream, veggies.
1 15 ounce can salmon, drained, skin removed
1 cup skim milk
1 tablespoon cornstarch
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup part skim mozzarella cheese, grated
1 or more cup frozen green peas or other vegatable
5 ounces noodles
Mix milk, cornstarch and seasonings in a saucepan, stirring constantly until sauce thickens
Add salmon and cheese. Stir until smooth
Cook noodles. Add to sauce. Toss
This recipie can be doubled, or could even be tripled
Should add 1/3 more peas.
3 cans water packed tuna
6 ounces noodles
1 cup frozen peas
½ cup celery, chopped
½ cup green onion, chopped
½ cup nonfat sour cream (omit if freezing?)
½ cup lite mayo (omit if freezing?)
2 teaspoons dijon mustard
½ teaspoon dried dill weed
1 cup part skim mozzarella cheese, shredded
1 tomatoe, chopped
Cook noodles
Combine with other ingredients. Stir well. Freeze
(original recipie says to top with cheese, bake.)
1 lb ground turkey or beef
1 onion, chopped
3 1/2 - 4 cups chicken or beef broth, made from scratch or bouillon (need bouillon, or cubes?
10 lasagna noodles, each broken into 6 pieces (use regular)
3/4 cup sour cream
salt/pepper, optional
Over high heat, brown ground turkey with onion in large skillet. Add 3 1/2 cups broth and noodles, stir well. Bring to boil, reduce heat to strong simmer. Cover and cook for 20 minutes, stirring occasionally to ensure noodles do not stick together. Add sour cream and additional broth, if necessary, to make sauce. Salt and pepper to taste.
(either lots more noodles (probably about 2 lbs) or less water, because otherwise it's really watery.
This is one of my favorites available on the salad bar. I would use light mayo if you have it. Do not use Miracle Whip.
8 oz. fettucine
1/2 c mayo
1/2 c frozen corn
1/4 c grated Parmesan cheese
1/2 tsp. garlic powder
1 tsp. fresh cracked pepper
salt to taste
Cook pasta according to directions. Drain. Mix pasta and corn in a bowl. Mix together the mayo, cheese, garlic powder, and pepper. combine the pasta, and sauce, and mix well. Salt to taste. This is best if refrigerated for a couple of hours before serving.
Shell's Shrimp and Garlic Pasta
Ingredients:
8 oz. linguine
2 Tbsp. butter
1 lb. shrimp -- cleaned and halved
1/2 C. Olive oil
1/2 C. dry White Wine
8 cloves garlic -- crushed
2 dashes soy sauce DO NOT OVERDO, BUT IMPORTANT
2 C. heavy cream
salt and pepper
Preparation Instructions:
Cook the butter and the linguine in salted boiling water until almost al
dente.
Drain and set aside. Combine olive oil, wine, garlic, salt and pepper, soy
sauce and heavy cream in a large saucepan. Add the shrimp, stir and add the
linguine. Stirring gently, cook over medium high heat for almost 10 minutes,
or until shrimp is done and linguine is perfectly done. Serve at once. It
will initially seem a little runny, but will set up and become a wonderful
sauce. DO NOT USE HALF AND HALF! Don't cook it the full 10 minutes if it
doesn't need it.
8 kaffir lime leaves or the zest of 1 regular lime (I use lime leaves, available at Uijimaya)
2 cans (13 1/2 fl oz/425 ml each) coconut milk
2 cups (16 fl oz/500 ml) chicken stock (1 med size can)
6 fresh or 4 dried galangal slices, each about 1 inch (2.5 cm) in diameter (I think this is thai ginger, I just used regular ginger)
4 lemongrass stalks, cut into 2-inch (5-cm) lengths and crushed (I used about 7 or 8 2 inch sections, probably less is ok)
4 fresh small green chili peppers, halved (I used 2, was still quite hot. Sometimes I skip this and just add the roasted chili paste below, it's easier)
1 tablespoon Thai roasted chili paste (nam prik pao) (I used thai green curry paste)
1 whole chicken breast, boned, skinned and cut into 1/2-inch (12-mm) cubes
1/2 cup (2 1/2 oz/75 g) drained, canned whole straw mushrooms
1/2 cup (2 1/2oz/75 g) drained, canned sliced bamboo shoots
1/4 cup (2 fl oz/60 ml) Thai fish sauce (from uijimaya)
Juice of 2 limes (about 6 tablespoons/3 fl oz/90 ml) (skipped this)
1/4 cup (1/4 oz/7 g) fresh cilantro leaves (need this one)
Place 4 of the lime leaves or half of the zest in a large saucepan. Add the coconut milk, chicken stock, galangal, lemongrass and chilies. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Strain the stock through a fine-mesh sieve into a clean saucepan. Discard the contents of the sieve. (I didn't sieve and discard)
Bring the strained stock to a boil. Reduce the heat to medium so that it boils gently. Add the remaining 4 kaffir lime leaves or the remaining half of the zest, roasted chili paste, chicken, mushrooms, bamboo shoots and fish sauce. Boil gently until the chicken is cooked throughout, about 3 minutes.
Stir in the lime juice and cilantro leaves. Ladle into warmed soup bowls and serve hot.
Per Serving
Calories: 333
Carbohydrates: 11g
Fat: 27g
Sodium: 1460mg
Cholesterol: 22mg
Protein: 16g
Printer-friendly version
1 7 ounce package frozen chese tortellini or 3 ½ ounces (2 cups ) packaged cheese tortellini
1 small sweet red pepper, in strips
1 cup procoli florets
¾ cup thinly sliced carrots
½ cup mayonnaise or salad dressing
2 tablespoons grated parmesan cheese
1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
1 tablespoon milk
¼ teaspoon pepper
1 clove garlic, minced
¼ cup pine nuts or chopped walnuts
Cook pasta, rinse with cold water, drain
combine vegatables
Mix dressing ingredients, then mix all together except nuts. Marinade and serve with nuts.
NORTH THAI TOMATO-&-MEAT SAUCE (NAM PRIK ONG)
* Exported from MasterCook *
NORTH THAI TOMATO-&-MEAT SAUCE (NAM PRIK ONG)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Condiments
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/4 lb Pork tenderloin *
2 ts Vegetable oil
1 tb Minced garlic (3 cloves)
1 lg Shallot, minced
2 Serrano chilies, with seeds,
-chopped
1 t Tiny dried shrimp, minced,
-or 1/2 tsp. shrimp paste
1 t Minced fresh lemon grass **
1 lb Ripe plum tomatoes, chopped
-or: ***
1/2 c Defatted chicken stock or
-water
1 tb Fish sauce
1 t Sugar
* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked
in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum
(Italian-style) tomatoes, drained and chopped
Not unlike a That version of spaghetti sauce, this is from the regional
cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a
strong aroma during cooking, but the flavor mellows.
Place pork in a food processor and using an on/off motion, process until
it
is ground. Alternatively, chop pork with a sharp knife. Set aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots,
chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30
seconds. Add the pork and stir-fry for about 1 minute, or until browned.
Add tomatoes, stock or water, fish sauce and sugar and increase the heat
to
high. Cook, stirring frequently, for 2 minutes, or until the mixture boils
vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20
minutes,
or until slightly thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G
CARBOHYDRATE;
127 MG SODIUM; 15 MG CHOLESTEROL.
1 lb (or a little less) of pasta
3 8 inch zucchini, or somethink like that
2 cans diced tomatoes
8 ounces crumbled spiced feta cheese
(more would be okay)
salt
can of garbanzo beans
parsley on top?
cook, combine...
Serve this hearty stew with pita bread or basmati rice for a healthful, tasty meal.
2 19-ounce cans of chickpeas
3 tablespoons olive oil
2 medium onions, peeled and finely chopped
6 cloves garlic, peeled and crushed to a pulp
1 tablespoon peeled and finely grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/8 to 1/2 teaspoon cayenne pepper (use according to taste or leave out)
1 cups canned chopped tomatoes with juice
2 cups water
1/2 teaspoon salt
Drain the chickpeas, discarding the liquid. Rinse the chickpeas well and leave in a strainer.
Heat the oil in a pan on medium-high heat. When hot, add the onions and saute for about 4 to 5 minutes, or until onions are lightly browned. Add the garlic and ginger and stir for about 30 seconds. Turn down heat to medium. Add the cumin, coriander, turmeric and cayenne. Stir for 30 seconds. Add the chopped tomatoes and their juice. Stir for a minute. Add 2 cups water, the salt and the chickpeas. Stir and bring to a boil.
Cover, turn heat low and simmer gently for 10 minutes.
Delicious with orzo or rice.
1 tablespoon olive oil
2 1/2 cups coarsely chopped red onion
1 1/2 pounds plum tomatoes, cut into 1-inch pieces
6 ounces zucchini, cut into 1/2-inch pieces
2/3 cup fresh corn kernels or frozen, thawed
5 tablespoons thinly sliced fresh basil
3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets
1 tablespoon fresh lime juice
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.
|
Serves 4. |
In this homey curry, pale potatoes and cauliflower soften to a coarse flavorful
mash. Against this comfort-food backdrop, bright dots of peas and tomatoes
create quite a pretty dish.
Toasted brown mustard seeds add a nutty crunch and gentle bite. and a dol-
lop of Mango yogurt (made by blending sweet mango chutney Into yogurt) pro-
vides an intense flavor contrast. Look for both mustard seeds and chutney in
gourmet shops and Indian markets.
6 minutes high pressure
2 to 3 minutes additional cooking
11/2 toblespoons brown mustard seeds
1 tablespoon butter, ghee, or peanut oil
2 teaspoons whole cumin seeds
1 1/2 teaspoons fennel seeds
1 cup chicken or vegetable broth, or 'water
2 tablespoons mild curry powder (see Tips)
1 teaspoon salt, or to taste
1/4 teaspoon cayenne, or more to taste (optional)
1 1/2 pounds thin-skinned potatoes, such as Yukon Gold or red bliss, peeled or scrubbed, halved, and cut into 1/4-inch slices (see Tips)
1 medium head cauliflower (about 2 1/4 pounds), trimmed and cut into large florets (about 2 inches across the top)
2 cups chopped fresh or canned (drained) plum tomatoes
1 cup frozen peas (rinse away any ice crystals)
1 tablespoon freshly squeezed lime juice, or more to taste
3 to 4 tablespoons chopped fresh cilantro, for garnish (optional)
MANGO YOGURT
1 heaping tablespoon sweet mango chutney
1 cup yogurt
Place the mustard seeds in the cooker. Set (but do not lock) the lid in place and
turn the heat to high. When you hear the mustard seeds begin to pop (it will take
about 1 1/2 to 2 minutes), turn off the heat (move the cooker to a cool burner if
your stove is electric), and leave the lid in place until the popping subsides.
Transfer the toasted mustard seeds to a small bowl and set aside.
Heat the butter in the cooker. Add the cumin and fennel seeds and let them siz-
zle in the foaming butter for 20 seconds. Stir in the broth, curry powder, salt, and
cayenne, if using. Add the potatoes and cauliflower and set the tomatoes on top.
Do not stir.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just
enough to maintain high pressure and cook for 6 minutes. Quick-release the
pressure. Remove the lid, tilting it away from you to allow excess steam to
escape. If the potatoes and cauliflower are not quite soft, set (but do not lock)
the lid in place and allow them to steam in the residual heat for a minute or two.
Stir in the peas and reserved mustard seeds as you gently mix together the pota-
toes and cauliflower to create a coarse mash. Cook until the peas are tender-
crisp, about 1 minute. Add salt to taste and a bit of lime juice to bring up the
flavors.
To prepare the Mango Yogurt, in a small bowl blend the mango chutney and
yogurt. Serve the curry in plates or large shallow bowls with a dollop of Mango
Yogurt in the center. Garnish with cilantro, if you wish. Pass the remaining
Mango Yogurt at the table.
SERVES 4
TiPS
Make sure that your curry powder is fresh and that you enjoy its taste. A personal-
favorite is Merwanjee Poonjiajee & Sons Madras curry sold in a gold tin. It's sold
In Indian groceries and is also available from Adriana's Caravan and other mail-
border sources (page 245). :i
;1 often leave the potato peels intact for added flavor, but the dish is softer with-
;6ut them. I leave the difficult choice to you. For variety, it's fun to use two types;
12 minuter high pre^ifure
Although most traditional chilies are made with red kid
or pinto beans, I have found that using black bean
the base creates superb results. This recipe receives rave
views from my testers and makes a wonderful entree for v
etarians and nonvegetarians alike.
. For a terrific alternative, serve the chill over polenta rath
than rice. Another good accompaniment is Mexican Gree
Rice with Corn. Served 6 to 8
2 cups dried black beans, picked over and rinsed, soaked
overnight in ample -water to cover or speed-soaked
1 tablespoon olive oil
1 teaspoon whole cumin seeds
2 cups coarsely chopped onions
1 tablespoon finely minced garlic
1 large red bell pepper, seeded and diced
1 to 2 dried chlpotle peppers, stemmed, seeded, and
snipped into bits, or 2 jalapeno peppers, seeded and
thinly sliced (wear rubber gloves when handling chili
peppers)
1 1/2 to 2 tablespoons mild chili powder
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon -whole fennel seeds
1/2 teaspoon ground cinnamon
5 cups boiling -water, approximately
Salt and freshly ground pepper to taste
2 cups finely chopped fresh or canned (drained) plum
tomatoes
1/2 cup tightly packed minced fresh coriander or parsley
1 ripe avocado, preferably Haas variety, peeled, pitted,
and thinly sliced
1 lime, cut into 6 to 8 -wedges
Drain and rinse the beans. Set aside.
Heat the oil in the cooker. Sizzle the cumin seeds ove
medium-high heat just until they begin to pop, 5 to 10 secon
Ctir in the onions, garlic, and red bell pepper and cook, stirring
nstantly, for 1 minute. Add the reserved beans, chlpotle pep-
»r(s), chili powder, oregano, fennel, cinnamon, and enough
i piling -water (stand back to avoid sputtering oil) to just cover
.),g mixture. Stir well.
Lock the lid in place. Over high heat, bring to high pres-
ure. Lower the heat just enough to maintain high pressure
and cook for 12 minutes. Reduce the pressure with a quick-
release method. Remove the lid, tilting it away from you to
allow any excess steam to escape. If the beans are not quite
tender, replace (but do not lock) the lid and simmer until the
beans are done. Stir in the salt and pepper and the tomatoes.
The chili should be fairly thick. If time permits, let the chili
sit in the cooker at room temperature -with the lid slightly ajar
for a few hours to thicken. If it's still too thin, or if you are
serving it immediately, with a slotted spoon, transfer 1 cup of
the beans to a food processor or blender, and puree. Stir the
puree back into the chill.
Just before serving, stir in all but about 2 tablespoons of
the coriander. Reheat, if necessary. Transfer to a casserole or
individual plates and garnish with decoratively arranged avo-
cado slices, lime -wedges, and the remaining coriander.
12 minutes high pressure
Among the commonly available beans, I am probably most
partial to the taste and looks of black (turtle) beans. I
know that I share that appreciation with thousands of cooks around the world.
Here is a robust version of a classic Caribbean approach
to black beans, especially striking when served over steamed
white or brown rice with a garnish of olives and fried plantains.
And don't forget to pass the hot sauce. Server 5 to 6
11/2 cups dried black beans, picked over and rinsed,
Soaked overnight in ample water to co-ver or speed-
soaked (page 185)
1 tablespoon olive oil
2 teaspoons minced garlic
1 cup coarsely chopped onions
2 cups boiling water, approximately
1 large red bell pepper, seeded and cut into strips about
1 inch -wide and 3 inches long
1 large green bell pepper, seeded and cut into strips about 1/2 inch wide and 3 inches long
1 large bay leaf
2 teaspoons dried, oregano leaves
2 to 3 teaspoons red wine vinegar
Salt to taste
1/4 cup minced Fresh parsley (optional)
1/3 cup minced pimiento-stuffed olives
Drain and rinse the beans. Set aside.
Heat the oil in. the cooker. Cook the garlic over mediurn-
nigh heat, stirring constantly, until lightly browned. Add
onions and continue cooking, stirring frequently, for 1 minute.
Add the reserved beans, just enough boiling water to cover
(stand back to avoid sputtering oil), and the red and green bell
peppers, bay leaf, and oregano.
Lock the lid in place. Over high heat, bring to high pres-
sure. Lower the heat just enough to maintain high pressure
and cook for 12 minutes. Allow the pressure to come down
naturally or use a quick-release method. Remove the lid, tilting
it away from you to allow any excess steam to escape. If the
beans are not quite tender, replace (but do not lock) the lid
and simmer until the beans are done.
Remove the bay leaf and stir in the vinegar and salt. If the
mixture Is too soupy, with a slotted spoon, transfer about a
cupful of the beans to a food processor or blender, and puree.
Stir the puree back into the beans to create a thick sauce.
Alternatively, if time permits, allow the dish to sit in the cooker
at room temperature with the lid slightly ajar for about 2 hours,
during which time much of the liquid will be absorbed.
Reheat, if necessary, and stir In the parsley just before serv-
ing. Serve on steamed white or brown rice garnished with ol-
ives and fried plantains,
Garlic, gingerroot, cumin, and cilantro blend with curry powder to give the plump garbanzo beans
and tender cauliflower a spicy Indian flavor. Serve the curry with wedges of warm pita bread.
PREPARATION TIME: SOAKING TIME FOR
BEANS PLUS 10 MINUTES
COOKING TIME: 18 MINUTES,
1 cup dry garbanzo beans
2/3 cup chopped onion
1 large clove garlic, minced
2 cups water
2 tablespoons cooking oil
2 cups cauliflower flowrets
1/2 teaspoons curry powder
3/4 teaspoon grated gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dry mustard
1 14 ounc can tomatoes
1 tablespoon snipped fresh cilantro
1. Rinse beans. In a large saucepan combine beans and enough water
to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes.
Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)
2. Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onion, garlic, water, and oil.
3 Lock Lid in place. Place pressure regulator on vent pipe (if you have a
first-generation cooker). Over high heat, bring cooker up to pressure.
Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes.
4. Quick-release the pressure. Carefully remove lid. Drain beans. Return the beans to the pressure cooker.
5. Add the cauliflower, curry powder, gingerroot, salt, cumin, mustard,
and undrained tomatoes. Bring to boiling; reduce heat. Cover loosely
(do not lock lid) and cook for 8 to 10 minutes or till cauliflower is
tender. Stir in cilantro. Makes 4 main-dish servings (4 1/2 cups).
Nutrition facts per serving: 289 calories, 10 g total fat (1 g saturated/at), 0 mg cholesterol.
459 wg sodium. 43 g carbohydrate, 1 g fiber, 13 g protein
Daily Value: 6% vitamin A, 63% vitamin C, 10% calcium. 31% iron
This recipe includes all of the ingredients contained m a great tahouli: biitgur
wheat, tomatoes lemon Juice, and lots of parsley. (You'll need two good-sized
'bunches. Opt for the flat-leaf variety if it's available.) I've put a new slant on
the dish 'by combining ad of these ingredients in a lentil soup.
Since the acid in the lemon juice quickly dulls parsley's 'bright color, you might
like to add lemon juice only to the portion you are planning to serve. Leftovers
are likely to need some extra lemon juice anyway.
Coarse bulgur is available In most health-food stores and in supermarkets^
under the Goya label, '|rj
10 minutes high pressure
2 minutes additional cooking
Serves 4 TO 6
2 tablespoons olive oil
2 cups coarsely chopped onions
6 cups vegetable broth
1 1/2 cups brown lentils
1/3 cup coarse bulgur
1/4 teaspoon crushed red pepper flakes (optional)
1 to 2 cloves garlic, pushed through a press
3 cups seeded and finely diced plum tomatoes
1 tablespoon finely chopped fresh mint or 1 '/2 teaspoons dried mint, or
more to taste
1 1/4 teaspoons salt, or to taste
1 cup loosely packed minced fresh parsley, or more to taste
1 to 3 tablespoons freshly squeezed lemon juice
Over medium-high heat, heat i tablespoon of the oil in the cooker, Cook the
onions, stirring frequently, for 2 minutes. Add the broth and stir well to scrape
up any browned bits sticking to the bottom of the cooker. Add the lentils, bul-
gur, and red pepper flakes, if using.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just
enough to maintain high pressure and cook for 10 minutes. Quick-release the pres-
sure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in the garlic, tomatoes, the remaining tablespoon of olive oil, mint, and salt.
Simmer until the garlic loses its raw taste, about 2 minutes. Blend in the parsley
and lemon juice. Taste and add more mint, parsley, and lemon juice, if you wish.
(I like the soup very lemony and use about 3 tablespoons for the potful, but this
is a matter of taste.) Serve in large soup bowls.
-9 minuter high pressure
This recipe is extremely satisfying in the way that simple
dishes with a few high-quality ingredients can be. I've of-
fered a range of sage and recommend the smaller quantity to
those of you not as committed to its particular flavor as I am
This is a great weekday dish that requires very little prep.
Serve it over whole-wheat couscous accompanied by a salad
for a complete meal. Serves 4 to 6
1 tablespoon safflower or canola oil
1 1/2 cups coarsely chopped onions
2 3/4 cups boiling water
1 cup dried lentils, picked over and rinsed
1 pound butternut, kabocha, or delicata squash, seeded and cut into 1-inch chunks (peeling not necessary)
1/2 to l 1/2 teaspoon(s) dried sage leaves
Salt and freshly ground pepper to taste
1 to 3 teaspoons balsamic vinegar (optional)
1/4 cup minced fresh parsley
Heat the oil in the cooker. Cook the onions over medium-
high heat, stirring frequently, until they just begin to brown,
2 to 3 minutes. Add the water (stand back to avoid sputtering oil), lentils, squash, and sage.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure
and cook for 9 minutes. Release the pressure with a quick"
release method. Remove the lid, tilting it away from you to
allow any excess steam to escape. If the lentils are not quite
tender, replace (but do not lock) the lid and simmer until they
are done. (Depending upon the age of the lentils, the mixture
may be soupy or a bit dry; add boiling -water as needed to
create a stewlike consistency.)
Add salt and pepper and stir well. Add a bit of vinegar, if
desired, to perk up the flavors. Serve in small bowls garnished with parsley.
Variation: LENTILS WITH SWEET POTATOES
Substitute an equal amount of peeled sweet potatoes, cut into
chunks, for the squash. Instead of sage, use 2 1/2 teaspoons ground coriander seeds and 1/8 to 1/4 teaspoon ground cardamom seeds. If desired, stir in 1 tablespoon of minced orange
peel at the end. The sweet potatoes become very soft and turn
into a puree when stirred. This variation results in a sweeter
and starchier dish.
Start to finish: 25 minutes Makes 4 servings
8 ounces dried tomato-basil penne or plain ziti (2 1/4 cups)
4 cups broccoli flowerets
1/2 cup oil-packed dried tomatoes
1 cup sliced fresh shiitake mushrooms
1/3 teaspoon crushed red pepper
3 cloves garlic, minced
1/2 cup snipped fresh basil
Shredded Parmesan cheese
(optional)
Cook pasta according to package directions, adding broccoli the last
2 minutes of cooking; drain. Return pasta and broccoli to saucepan.
Meanwhile, drain tomatoes, reserving 2 tablespoons oil. Cut tomatoes
into strips.
In a saucepan cook mushrooms, crushed red pepper, and garlic in
reserved oil for 3 to 4 minutes or until mushrooms are tender. Stir in
basil. Add to pasta along with tomato strips; toss gently to combine.
Transfer to a warm serving dish. If desired, sprinkle with cheese.
Nutrition facts per serving: 348 cal., 10 g total fat (1 g sat. fat), 0 mg chol., 70 mg sodium, 55 g carbo.,
5 g fiber, 12 g pro. Daily values: 18% vit. A, 166% vit. C, 6% calcium, 23% iron
(notes: not terrible, but not great. Really needs the cilantro and yogurt with it. Doubling everything fits fine in the pressure cooker. Maybe a touch less cayenne pepper)
In this homey curry, pale potatoes and cauliflower soften to a coarse flavorful
mash. Against this comfort-food backdrop, bright dots of peas and tomatoes
create quite a pretty dish.
Toasted brown mu&tard seeds add a nutty crunch and gentle bite. and a dol-
lop of Mango yogurt (made by blending sweet mango chutney Into yogurt) pro-
vides an intense flavor contrast. Look for both mustard seeds and chutney in
gourmet shops and Indian markets.
SERVES 4
1 1/2 toblespoons brown mustard seeds
1 tablespoon butter, ghee, or peanut oil
2 teaspoons whole cumin seeds
1 1/2 teaspoons fennel seeds
1 cup chicken or vegetable broth, or 'water
2 tablespoons mild curry powder (see Tips)
1 teaspoon salt, or to taste
1/4 teaspoon cayenne, or more to taste (optional)
1 1/2 pounds thin-skinned potatoes, such as Yukon Gold or red bliss,
peeled or scrubbed, halved, and cut into 1/4-inch slices (see Tips)
1 medium head cauliflower (about 2 1/4 pounds), trimmed and cut into large florets (about 2 inches across the top)
2 cups chopped fresh or canned (drained) plum tomatoes
1 cup frozen peas (rinse away any ice crystals)
1 tablespoon freshly squeezed lime juice, or more to taste
3 to 4 tablespoons chopped fresh cilantro, for garnish (optional)
Place the mustard seeds in the cooker. Set (but do not lock) the lid in place and
turn the heat to high. When you hear the mustard seeds begin to pop (it will take
about i1/2 to 2 minutes), turn off the heat (move the cooker to a cool burner if
your stove is electric), and leave the lid in place until the popping subsides.
Transfer the toasted mustard seeds to a small bowl and set aside.
Heat the butter in the cooker. Add the cumin and fennel seeds and let them siz-
zle in the foaming butter for 20 seconds. Stir in the broth, curry powder, salt, and
cayenne, if using. Add the potatoes and cauliflower and set the tomatoes on top.
Do not stir.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just
enough to maintain high pressure and cook for 6 minutes. Quick-release the
pressure. Remove the lid, tilting it away from you to allow excess steam to
escape. If the potatoes and cauliflower are not quite soft, set (but do not lock)
the lid in place and allow them to steam in the residual heat for a minute or two.
Stir in the peas and reserved mustard seeds as you gently mix together the pota-
toes and cauliflower to create a coarse mash. Cook until the peas are tender-
crisp, about 1 minute. Add salt to taste and a bit of lime juice to bring up the
flavors.
To prepare the Mango Yogurt, in a small bowl blend the mango chutney and
yogurt. Serve the curry in plates or large shallow bowls with a dollop of Mango
Yogurt in the center. Garnish with cilantro, if you wish. Pass the remaining
Mango Yogurt at the table.
1 9 ounce package refrigeraterated spinach fettuccine
2 tablespoons chopped shallot or green onion
1 tablespoon olive Oil.
4 red and/or yellow tomatoes, chopped (2 cups)
1 medium carrot, finely chopped
1/4 cup oil-packed dried tomatoes, drained and snipped
1/2 cup crumbled garlic and herb or peppercorn feta cheese (2 ounces),
Start to finish: 18 minutes
Makes 4 servings
Using kitchen scissors, cut fettuccine strands in half. Cook the pasta
according to package directions; drain- Return pasta to hot pan.
Meanwhile, in a large skillec cook shallot in hot oil over medium heat for 30 seconds. Stir in fresh tomatoes, carrot, and dried tomatoes. Cook,
covered, for 5 minutes, stirring once. Spoon tomato mixture over
cooked pasta; toss gently. Sprinkle individual servings with cheese.
16 minuter high pressure, 2 to 5 minuter simmering .
Chickpeas are quite at home -with Mediterranean herbs.
Pressure cooking accentuates their delightful ereaminess
and turns them into a quick-cooking bean. A nice menu might
include a second course of risotto and a green salad, followed
by fresh fruit for dessert.
Serve 6 to 8
2 cups dried chickpeas, picked over and rinsed,, soaked overnight in ample •water to cover or speed-soaked
5 cups boiling vegetable stock
3 large celery ribs, thinly sliced
3 cups thinly sliced leeks (white and light green parts)
or coarsely chopped onions
2 large bay leaves
1 1/2teaspoons dried oregano leaves
3/4 teaspoon dried rosemary leaves
Generous pinch of crushed red pepper flakes
2 cups finely chopped fresh or canned (drained) plum tomatoes
1/3 cup minced fresh basil or parsley
1 to 2 teaspoons balsamic or other red trane vinegar
Salt and freshly ground pepper to taste
Drain and rinse the chickpeas. Place them in the cooker
together with the stock, celery, leeks, bay leaves, oregano, rose-
mary, and red pepper flakes.
Lock the lid in place. Over high heat, bring to high pres-
sure. Lower the heat just enough to maintain high pressure
and cook for 16 minutes. Allow the pressure to come down
naturally (for more tender chickpeas) or use a quick-release
method. Remove the lid, tilting it away from you to allow any
excess steam to escape. If the chickpeas are not quite done
(they should be soft and creamy), return to high pressure for
a few more minutes and, if time permits, let the pressure come
down naturally.
Remove the bay leaves. With a slotted spoon, transfer
about 2 cups of the cooked chickpeas to a food processor or blender, and puree them -with 1 cup of the tomatoes. Stir the
remaining cup of tomatoes and the puree back into the soup.
Stir in the basil, vinegar, and salt and pepper. Simmer until
the flavors are mingled, 2 to 3 minutes.
Presoak garbanzo beans
Cook Barley (maybe 2 cups?) and garbanzo beans (maybe 1 cup) in pressure cooker for 18 or so minutes. Spice up with vegatable stock. Throw in a bag of frozen vegatables (precooked?). Voila! Maybe grate some parmesan on top, or put some basil on top…
12 ounces fresh mild italian sausage links, bias sliced ¾ inch thick
4 cups water
¼ teaspoon salt
1.5 cup quick cooking polenta
¼ cup grated parmesan cheese
1 medium onion, halved lengthwise, thinly sliced (not chopped)
4 cloves garlic, minced
1 10 ounce package frozen chopped spinach
serves 4
Cook sausage over medium heat until no longer pink, set aside.
Meanwhil in medium saucepan bring water and salt to boiling, add polenta, stir until mixture is smooth (I used non-quick cooking, still was okay)
Stir cheese into polenta
Reserving some droppings from sausage, cook onion and garlic in skillet until onion is tender. Stir in spinach, cook until done. Add sausage to mixture
To serve spoon polenta and then spinach/sausage mixture onto plate.
1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce
Put chicken breasts in freezer until firm but not frozen solid. Cut
chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and
green onions until tender but not brown, about 1-2 minutes. Add chili
peppers and cook, stirring, about 1 minute more. Add chicken and stirfry
until cooked through. Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.
MINESTRONE (WOMANS DAY)
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c Chicken broth
2 c Water
1 c Chopped onion
1 c Sliced carrots
1 t Minced garlic
1 cn (16oz) crushed tomatoes
1 Medium-size zucchini (6oz),
Quartered lengthwise, then
Sliced 1/4-inch thick
9 oz Frozen cut Italian Green
Beans
1 box frozen chopped spinach?
1 bag frozen mixed vegatables
1/4 ts Pepper
1 1/2 c Small pasta shells
1 cn (16oz) red kidney beans,
Rinsed and drained
Bring broth, water, onion, carrots and garlic to a
boil in a 3 to 4-quart pot. Reduce heat, cover and
simmer 3 minutes or until carrots are crisp- tender.
Add crushed tomatoes, zucchini, green beans and
pepper. Return to a boil, add pasta, cover and simmer
10 minutes, stirring occasionally, until pasta is
tender. Stir in beans.
Makes 10 cups, 5 servings.
8 fillets of halibut
3 cans sliced tomatoes
2 onions
some frozen corn
Fry up onions, add halibut. Cook until done, add sliced tomatoes, corn. Freeze.
Eat with brown rice, add salsa on top. Some cilantro on top works very well too.
One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!
Serves 6-8 (not really, more like 5)
1 lb. Vermicelli or Thin Spaghetti or other long pasta shape
3 tbsp. oil
4 cloves garlic, minced
30 large shrimp, shelled and deveined
2 medium bell peppers (1 red and 1 yellow), cut into strips
salt and freshly ground pepper
Sauce:
4 tbsp. oil
6 tbsp. sesame oil
4 tbsp. soy sauce
1 tsp. salt
4 tbsp. rice wine vinegar or white wine vinegar
4 tbsp. smooth peanut butter
4 tsp. ginger, freshly grated
2 tbsp. sesame seeds
4 tbsp. green onions, whites and tops, chopped
Cook pasta according to package directions, drain. In a large bowl, combine oil, garlic, shrimp, and bell peppers, toss to coat. Season with salt and pepper. Grill or broil until vegetables are slightly charred and shrimp are no longer translucent, about 3-5 minutes.
In a small bowl, place oil, sesame oil, soy sauce, salt, vinegar, peanut butter, and ginger; whisk until combined. In a small dry skillet, toast sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Pour sauce over noodles and toss to coat. Add shrimp and peppers to pasta. Sprinkle with toasted sesame seeds and green onions. Serve warm or at room temperature.
NOTES:
Pretty good, could use a lot more ginger.
Known a6 picadillo, thi6 ze6ty Cuban lunch-counter uavorite combine6 beeu with
rai6in6, pimento-6tuuued olive6, and caper6. Taking the lead uromjoyce LauraY'6
recipe uor PicadiLlo Magniuico in Cuba Cocina!, I've added diced potatoe6, which
complement the 6pice6 and tran6uorm the mixture into an ea6Y one-pot meal.
Becau6e the beeu i6 cut into 6uch 6maLl piece6, the cooking time i6 con6iderably
reduced. Thi6 quick, one-pot meal i6 likely to become one oU your weekday 6Up-
per uavorite6. Good on it6 own and nice over rice.
15 minutes.
1 tablespoon olive oil
2 cups coarsely chopped onions
1 teaspoon whole cumin seeds
11/2 pounds boneless beef chuck, cut into 1J.z-inch pieces, well trimmed
1/2 cup water
2 large bay leaves
1/4 to 1;2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste
11/2 pounds Yukon Gold or red-skinned potatoes, scrubbed and cut into
2-inch chunks (peeling optional)
One 15-ounce can diced tomatoes with green chiles, with liquid, or
Mexican-style tomatoes, coarsely chopped, plus 1 to 2 fresh jalapenos,
seeded and chopped
1;3 cup dark raisins
2 large cloves garlic, pushed through a press
1 teaspoon dried oregano leaves
1/3 cup coarsely chopped pimento-stuffed olives
2 tablespoons drained capers
3 tablespoons chopped fresh cilantro, for garnish
SERVES 4
Heat the oil in the cooker over medium-high heat. Cook the onions for 1 minute,
stirring frequently. Add the cumin and cook for an additional minute. Stir in the
beef and continue cooking, stirring frequently, until the beef loses its red color,
2 to 3 minutes. Add the water and stir well, taking care to scrape up any browned
bits sticking to the bottom of the cooker.
Add the bay leaves, red pepper flakes, salt and pepper. Set the potatoes on top.
Pour on the tomatoes with chiles (including canning liquid), but do not 6tir.
Sprinkle the raisins on top.
Lock the lid in place. Over high heat. bring to high pressure. Lower the heat to
maintain high pressure and cook for 15 minutes. Quick-release the pressure.
Remove the lid, tilting it away from you to allow any excess steam to escape.
If the beef is not sufficiently tender, remove the potatoes and return to high
pressure for 5 minutes more. Stir in the garlic, oregano, olives, and capers. Sim-
mer over medium heat until the garlic loses its raw taste, 2 to 3 minutes. Mean-
while, slash the potatoes into bite-sized pieces-you can do this right in the
cooker-and stir them in. Add salt and pepper, if needed. Garnish individual por-
tions with cilantro.
Here'6 a robu6t 6OUp made brom 6cratch in under halb an hour-you don't even
have to pre60ak the bean6. The Spani6h MuMge called chorizo give6 the 60UP
both 6mokineM and heat. Feel bree to 6ub6titute another 6moked MuMge ib
chorizo i6 not available.
Thi6 inky-black 6OUP ha6 60 much blavor that it really need6 no garni6h. But ib
you'd enjoy a pop ob bright color, 6catter 6Ome diced tomato or avocado on top
ob each portion-and a 6prinkling ob chopped cilantro, ib you're bond ob it.
I like to U6e part broth and part water bor a very rich rendition. Ib you hollow
6uit. be 6ure your broth i6 unMlted; the 6moked ham hock and chorizo u6ually
provide enough Mlt bor the entire 6OUp.
Lebtover6 thicken into a 6tew. Ladle them over rice bor your next meal, or thin
them with broth or water.
1 tablespoon annatto oil (page 233) or plain olive oil
3 cups coarsely chopped onions
1 tablespoon minced garlic
2 teaspoons whole cumin seeds
1 tablespoon dried oregano leaves
1 tablespoon sweet paprika
4 cups water
4 cups unsalted chicken or turkey broth or additional water
21f2 cups (1 pound) black beans, picked over and rinsed
1 meaty smoked ham hock or turkey drumstick
1/2 pound chorizo or kielbasa sausages, halved lengthwise, then cut into
1/2-inch slices
2 large green bell peppers, seeded and diced
3 large bay leaves
2 tablespoons dry sherry
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
Salt to taste
Chopped cilantro, for garnish (optional)
Diced tomato or avocado, for garnish (optional)
Over medium-high heat, heat the oil in the cooker. Add the onions and cook,
stirring frequently, for 2 minutes. Add the garlic, cumin, and oregano, and cook
until the onions are soft, about 2 minutes more. Turn off the heat and stir in the
paprika. Transfer the onion mixture to a small bowl and set aside.
Add the water and broth and turn the heat to high. Stir well to scrape up any
browned bits stuck to the bottom of the cooker. Add the beans, ham hock,
sausage, peppers, and bay leaves. Lock the lid in place. Over high heat, bring to
high pressure. Reduce the heat just enough to maintain high pressure and cook
for 22 minutes. Quick-release the pressure by placing the cooker under cold run-
ning water. Remove the lid, tilting it away from you to allow excess steam to
escape. If the beans are not tender, return the soup to high pressure for 5 min-
utes more.
When the beans are tender, remove the bay leaves and ham hock. Stir in the
onion mixture and sherry. If the soup isn't spicy enough, add some crushed red
pepper flakes. Add salt, if needed. Boil uncovered over medium heat, stirring
occasionally, for 5 minutes. Meanwhile, chop the meat from the ham hock
(there won't be much) and add it to the soup. If you plan to serve the soup
immediately and would like it thicker, mash about a cupful of the beans against
the side of the cooker and vigorously blend the mash into the soup. Otherwise,
leave the soup on the stove with the lid ajar for 30 minutes and it will thicken
on its own. Garnish individual portions with cilantro and diced tomato or avo-
cado, if you wish.
SERVES 7 TO 8
ThilJ ill the recipe I turn to time and again when company ill coming. It'lJ Luxu-
rioulJ and utterLy deLicioulJ. The onLy probLem ill that peopLe can't relJilJt lJecondlJ
and a recipe that lJhouLd theoreticaLLy lJerve 6 outen lJervelJ onLy 4. But it wiLL
lJerve 4 ampLy!
Red wine deepenlJ the uLavor and coLor ou thilJ rilJotto, accentuating the mulJh-
roomlJ' "beeuy" talJte. Porcini are lJO uuLL ou uLavor that when alJparagulJ ill not in
lJealJon, you can lJimpLy omit it and lJtiLL have a terriuic dilJh.
You'LL uind porcini in gourmet lJhoplJ and through mail-order lJourcelJ (page 245)-
or lJublJtitute LeM expenlJive dried mulJhroomlJ uor a weeknight uamiLy meaL.
11/2 ounces (1112 cups loosely packed) dried porcini mushrooms
3 cups boiling water
11/2 pounds asparagus, trimmed
1 tablespoon olive oil
1 tablespoon butter
3/4 cups finely chopped shallots
2 cups arborio rice
1;2 cup dry red wine
21;2 cups chicken or vegetable broth
11/4 teaspoons salt, or to taste
1 cup freshly grated Parmesan cheese, plus more to pass at the table
3 tablespoons minced fresh parsley, for garnish
Place the porcini in a medium bowl and pour the water on top. Cover and let sit
until the mushrooms are soft, about 10 minutes. Meanwhile steam the asparagus
in the cooker until tender-crisp, 3 to 5 minutes, depending on thickness. Run
under cold water to set the color, then cut on a sharp diagonal into V2-inch
slices. Set aside. Lift out the porcini with a slotted spoon and chop any large
pieces. Set the mushrooms and soaking liquid aside separately.
Rinse and dry off the cooker. Heat the oil and butter in the cooker over medium-
high heat. Cook the shallots, stirring frequently, until softened slightly, about 2
minutes. Stir in the rice, taking care to coat it with the oil. Add the wine and con-
tinue cooking and stirring until most of it has evaporated, about I minute.
Carefully pour in the mushroom broth, taking care to leave any sediment on the
bottom of the bowl. Stir in the porcini, chicken broth, and salt.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just
enough to maintain high pressure and cook for 4 minutes. Quick-release the
pressure by setting the cooker under cold running water. Remove the lid, tilting
it away from you to allow excess steam to escape.
Boil over medium-high heat, stirring constantly, until the rice is tender but still
chewy and the risotto loses most of its soupiness and becomes creamy and thick,
3 to 4 minutes. Turn off the heat and stir in the asparagus, Parmesan, and salt, if
needed. Serve immediately in large shallow bowls, garnished with parsley. Pass
additional grated Parmesan at the table.
SERVES 4
SERVES 4
This simple, thick, and very tasty chowder is done in a flash.
Make it as rich as you like by stirring in either milk, half-and-half,
or heavy cream at the end. You can also gild the lily by floating
a pat of butter on top of each portion.
4 minutes high pressure then 2 to 3 minutes
2 tablespoons sweet butter or oil
1 large onion, finely chopped
3 stalks celery, finely chopped
1 large carrot, finely chopped
1 pound potatoes, peeled and cut into %-inch dice
1 pound thick firm-fleshed white fish fillets, such as cod,
cut into 11/2-inch chunks
2 cups fish stock or clam juice
1 cup cold water
1 bay leaf
1/2 teaspoon dried thyme
1 to 1 % cups milk, half-and-half, or heavy cream
1 cup fresh or frozen (defrosted) corn kernels
1/4 cup finely chopped fresh parsley
Salt and freshly ground white or black pepper to taste
Garnish: additional sweet butter, cut into pats (optional)
Heat the butter in the cooker. Saute the onions until soft, about
2-3 minutes. Toss in the celery, carrot, and potatoes and saute an
additional minute. Add the fish chunks, stock (watch for sputter-
ing oil), water, bay leaf, and thyme.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 4 minutes.
Reduce the pressure with a quick-release method. Remove the lid,
tilting it away from you to allow any excess steam to escape.
Remove the bay leaf and stir in the milk, corn, parsley, and salt
and pepper to taste. Simmer until the corn is cooked and the
chowder is hot. Transfer to a serving tureen or individual bowls
and top with additional butter, if desired:
SERVES 8-10
his superb recipe combines the long-simmered flavors
brought out by pressure cooking with the crunch of green beans,
zucchini, and shredded cabbage added during a final simmer. The
soup thickens considerably on standing; I often serve it as a stew
or sauce over noodles or rice, or you can thin it with a bit of water
or vegetable broth. In either case, stir well before serving, as the
orzo tends to sink to the bottom.
20-25 minutes high pressure, then 8 to 10 minutes simmering
% cup dried navy (pea) beans, picked over and rinsed
3 tablespoons olive oil
2 cloves garlic, finely minced
1 large onion, coarsely chopped
3 large carrots, cut into %-inch slices
1 medium leek, thoroughly rinsed and thinly sliced
3 stalks celery, cut into l-inch slices
1 cup tightly packed minced fresh basil or Italian
(flat-leaved) parsley, divided
1 teaspoon dried thyme or dried oregailo
One 14-ounce can Italian plum tomatoes, including juice
3 cups cold water
3 cups vegetable stock or bouillon
6 ounces green beans, trimmed and cut into thirds
(about 2 cups loosely packed)
1/2 cup orzo, tubettini, or other small Italian pasta
1 to 2 cups boiling water (optional)
2 large zucchini, cut into 1/2 inch slices
3 cups loosely packed cored, shredded cabbage
1 teaspoon salt, or to taste
Freshly ground black pepper
Garnish: 1 to 1 1/2 cups grated Parmesan or romano
cheese
Soak the navy beans overnight or use the pressure cooker quick
presoak method (page 180). Rinse, drain, and set aside.
Heat the olive oil in the cooker, and saute the garlic and onion
until the onion becomes limp, about 3 minutes. Add the carrots,
leek, celery, 112 cup basil thyme, reserved navy beans, plum
tomatoes with their juice, water and stock. Lock the lid in place
and over high heat bring to high pressure. Adjust heat to maintain
high pressure, and cook for 20 minutes. Let the pressure drop
naturally or use a quick-release method. Remove the lid, tilting it
away from you to allow any excess steam to escape.
Add the green beans and orzo and cook uncovered over medium
heat for 5 minutes, stirring frequently so that the orzo doesn't
drop to the bottom of the pot and burn. If the soup becomes too
thick, add 1-2 cups boiling water. Add zucchini, cabbage, remain-
ing basil, and salt and pepper to taste. Cook until the zucchini and
green beans are crisp-tender, about 3-5 additional minutes. Serve
in individual bowls, garnished with Parmesan or romano.
NOTE: For a friend of mine, a superb minestrone always con-
tains one secret ingredient: a tablespoon of sugar to enhance all
of the flavors. She may be right.
SERVES 4-6
This is is bistro food at its very best. Serve with rice, noodles,
or boiled potatoes to absorb the flavorful sauce.
9 - 11 minutes high pressure
3 to 4 slices bacon (about 2 ounces)
One 3 % to 4 pound chicken, cut into 8 pieces, skinned
1 to 2 tablespoons olive oil (optional)
3 medium leeks, white part only, thoroughly rinsed and
thinly sliced (about 2 cups)
1 to 2 cloves garlic, finely minced
2 stalks celery, cut into %-inch slices
1 1/2 cups dry red wine
1 cup chicken stock or bouillon
1 bay leaf
1/2 teaspoon dried thyme
1/3 cup loosely packed dried mushrooms (1/2 ounce)
1 pound (about 12) small white onions
1/4 cup finely minced fresh parsley
2 tablespoons all-purpose flour mashed into 2 tablespoons sweet butter at room temperature
Salt and freshly ground black pepper to taste
Over low heat, slowly fry the bacon in the cooker to render the
fat. Remove the crisped bacon and set aside. In the bacon fat,
brown the chicken, 3-4 pieces at a time, adding oil if needed. Set
the chicken aside.
Add more oil if needed, and saute the leeks and garlic until the
leeks are soft, stirring frequently, about 2-3 minutes. Stir in the
celery and red wine, using a spoon to scrape up any browned bits
stuck to the bottom of the pot. Stir in the stock, bay leaf, thyme,
and dried mushrooms. Return the chicken to the pot. Set the
onions on top.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 9 minutes.
Reduce pressure with a quick-release method. Remove the lid,
tilting it away from you to allow any excess steam to escape.
Lift the chicken and onions with a slotted spoon and set into a
hot casserole or deep serving platter. Set aside in a warm place.
Discard the bay leaf. Boil the sauce over medium heat, stir in the
parsley, then gradually whisk in the butter-flour mixture. Add
salt and pepper to taste. Cook, stirring constantly, until the sauce
thickens, about 2-3 minutes. Pour the sauce over the chicken and
crumble the crisped bacon on top before serving.
BROWN RICE
8 cups rice (2 freezer containers), 12 cups water (3 freezer containers).
Cook 12 minutes. Large pressure cooker.
Use approximately 3 or maybe 1 cups of water for each cup of grains.
15 minutes—pearl barley, whole oats.
18 minutes—pot barley, wheat berrries
1/3 cup dry milk
2 teaspoons cocoa
2 teaspoons sugar or sugar equivalent
perhaps some vanilla?
Mix with one cup hot water or heat in microwave
7.5 cups oatmeal
2 cups parched wheat
4 cups bran (wheat or oatmeal bran)
1.25 cups loosely packed raisins, separated
5 cups dry skim milk
Mix together, package. Mix with water and cook in microwave (with blueberries?) for breakfast.
Notes:
Can be easily made in 2 or 3 batches, just put each batch into a separate large bowl.
Maybe skip the parched wheat, it’s a pain to make
I’m pretty flexible with the raisins, it’s a pain to measure them accuratly so I guestimate.
12 cups oatmeal (3 large freezer container full)
4 cups milk (1 extra-full large freezer container full)
OR
897 grams oatmeal
300 grams dried milk
Use package, or put 1 or 2 tablespoons of oil in the baking dish. Cut up 4 or 5 large potatoes in 1 inch cubes. Put them in a plastic bag. Shake along with seasoning mix. Try something like this
1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder
1/3 cup cider vinegar
1 tablespoon sugar
1 teaspoon coarse-grained mustard (optional)
1 tablespoons canola oil,
1/2 teaspoon salt,
1/4 teaspoon freshly ground black pepper,
1/2 onion, diced
3 cans of beans, different types (green bean, pinto, lima, etc.)
OR instead of third can of green beans, use .5 lb of frozen vegetables such as brocolli
or cauliflower or frozen green beans
1/2 cup loosely packed chopped parsley (or cilantro?)
1 green pepper (optional)
Toss, enjoy!
3 T. low fat mayonnaise
1 t. sugar
2 t. lemon juice or vinegar
2 cups finely chopped cabbage
1 medium carrot, grated
1 15 ounce can garbanzo beans, or 1 16 ounce can cut wax beans, drained
1 8 ounce can red kidney beans
1 8 ounce can cut green beans,
½ cup chopped onions (1 medium)
½ cup chopped greem pepper (1 small)
/2 cup shredded carrot
½ cup vinegar
¼ cup salad iol
2 tablespoons sugar
1 ½ teaspoons snipped fresh basil or ½ teaspn dried basil, crumbled
1 ½ teaspoons snipped fresh oregeno or ½ teaspn dried oregano, crumbled
½ teaspon dry mustard
1/8 teaspoon pepper
1 clove garlic, minced
An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. WITH SYLVIA MODIFICATIONS
Can be prepared in 45 minutes or less.
5 cups coarsely chopped red
cabbage (about 1/2 medium head)
3 grated carrots
2 small tart green apple
(such as Granny Smith), cored, coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat
yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
1 tablespoons vegetable oil
1 tablespoons apple cider vinegar
Combine all indgredients in very large bowl.
1 can chickpeas, drained (reserve liquid)
2 to 4 tablespoons liquid
1 tablespoon roasted garlic olive oil or 1 tablespoon plain olive oil plus 1 clove garlic, minced
1 teaspoon italian herb blend
½ teaspoon salt
1 to 3 teaspoons baslamic vinegar or freshly squeezed lemon
Mash (process in food processor). Use on crackers, dip, etc.
Combine
1/2 cup popcorn
¼ cup sugar
2 tablespoons oil
Mix in pot on medium heat until the popcorn starts popping.
Then put lid on, and shake until popping stops. Immediately after popping slows significantly, take off heat. Sprinkle salt on it, mix.
2 cups flour
½ cup oil
2 teaspoons baking powder
1 15 ounce can pumpkin
2 teaspoon nutmeg
1 teaspoon allspice
raisins
2 eggs
1 cup milk
bake for at least 50 minutes in 2 baking pans
Categories: Cakes
Yield: 8 servings
2 c All-purpose flour
1 c Granulated sugar
2 tb Poppy seed (or whatever)
1 ts Baking soda
1/2 ts Salt
3/4 c Water
3/4 c Vegetable oil
Zest of one or 2 lemons
Add juice too.
Powdered sugar
Heat oven to 350 F. Mix flour, granluated sugar, poppy seed, baking soda
and salt with fork in an ungreased square pan, 8x8x2 or 9x9x2 inches. Stir
in remaining ingredients except powdered sugar.
Bake 35-40 minutes or until toothpick inserted in center comes out clean
and top is golden brown;cool. Sprinkle with powdered sugar. Serve with
lemon sherbert if desired. Source: Betty Crocker Easy Weeknight Meals No.73
(alt recipie from 99 cent a meal cookbook
1 tablespoon poppy seeds
half cup milk
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup oil (!?)
half cup honey (he must be kidding)
2 eggs
1 tablespoon grated lemon rind
(mix, bake)
1 1/3 cup flour
3/4 teaspoon cinnamon
3/4 teaspoon ginger
½ teaspoon salt
½ teaspoon baking powder
½ t baking soda
½ t all-spice
½ cup brown sugar
½ cup butter (or applesauce)
½ c boiling water
½ c molassas
1 egg, slightly beaten
oven = 350. Grease 8 or 9 inch pan. In lrg bowl, combine 1st 7 ingredients. Add remaining ingredients. Try sprinkling chocolate chips on top before baking.
Categories: Muffins
Yield: 18 muffins
1/2 c Butter (1 stick)
2 Eggs
1 1/8 c Sugar
3 c Flour, divided
3 ts Baking powder
1/2 ts Salt
1 Pinch baking soda
1 c Milk
1 ts Vanilla
2 c Blackberries
: Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or
use liners.
: In a large bowl cream butter with sugar and add eggs. Reserve
3 tablespoons of the flour and combine the remaining flour with baking
powder, salt and baking soda. Combine milk and vanilla. Alternately
add the milk and flour mixture to the creamed butter and egg mixture.
Sprinkle reserved flour over berries and gently fold berries into the
mixture. Fill each muffing cup 3/4 full and sprinkle tops with sugar
if desired. Bake 15-20 minutes, until done.
I couLdn't be more pLea6ed than I am with thi6 preMure-cooker ver6ion ou rice
pudding-every bit a6 creamy a6 the traditionaL 6tovetop ver6ion that take6
about an hour-here, your6 in under IS minute6. I've added the tabLe6poon Ou
butter to keep the rice urom uoaming a6 it COOk6, 60 don't be tempted to omit it.
The pudding may 6eem 60UPY at Uir6t, but it quickLy thicken6 a6 it 6it6. you can
6erve it 6traight urom the pot or 6poon 6teaming-hot portion6 into individuaL
ramekin6. Reurigerate well covered Uor up to 5 daY6, or ureeze, and then reheat
in the microwave a6 needed. Beuore reheating, pour about J /4 cup milk or water
per portion over Leutover6. Heat thoroughLy, then 6tir until nice and creamy. For
a 6peciaL treat, top each portion with 60me Winter Fruit Compote (page 232).
3 cups whole milk or half-and-half
3 cups water
'12 cup sugar, or more to taste
' a teaspoon salt
11/2 cups extra-long-grain white rice
1 tablespoon sweet butter
1/2 teaspoon ground cinnamon (optional)
1 teaspoon pure vanilla extract, or more to taste
Few gratings of nutmeg
Ground cinnamon and/or 1/3 cup chopped toasted almonds (page 239),
for garnish (optional)
Place the milk, water, sugar, salt, rice, butter, and cinnamon, if using, in the
cooker. Stir once or twice.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just
enough to maintain high pressure and cook for 8 minutes. Quick-release the
pressure by setting the cooker under cold running water. Remove the lid, tilting
it away from you to allow excess steam to escape.
Stir well as you add vanilla and nutmeg to taste. Add more sugar, if needed.
Cook, uncovered, over low heat at a gentle boil, stirring frequently, for 5 min
utes. For a thicker pudding, cover and let sit for about 30 minutes. Reheat
before serving. If you wish, dust with cinnamon and/or sprinkle toasted
almonds on top.
SERVES 6 TO 8
RUM-RAISIN RICE PUDDING
Omit the cinnamon and cook the pudding as directed above. After releasing the
pressure, stir in V2 cup dark or golden raisins and 2 to 3 tablespoons rum. Pro
ceed as directed.
MAPLE WALNUT RICE PUDDING
Substitute maple syrup for the sugar. Omit the cinnamon and nutmeg. Stir in I
cup chopped toasted walnuts after cooking.
COCONUT MILK RICE PUDDING
Omit the dairy milk and use one 14-ounce can coconut milk and 4 cups water.
Substitute ground cardamom for the cinnamon; after releasing the pressure add
it along with 3/4 cup snipped dried mangoes or apricots, if you wish. Use
chopped pistachio nuts for garnish.
REDUCED-FAT RICE PUDDING
Use 6 cups skim milk or 2 percent instead of whole milk and water. The pudding
will not be as rich, but will still thicken nicely.
(this recipie I made up myself)
half cup rice
3 cups milk
3/4 c sugar
1 ts vanilia
1/2 c raisins (optional)
heat till strong boil, insulate hours after
QUICK TIRAMISU
So quick, so easy and so good.
6 tablespoons Kahlúa or other coffee liqueur
3 tablespoons sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream
5 1/2-inch-thick slices purchased pound cake
2 teaspoons unsweetened cocoa powder
Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves. Combine cream cheese, whipping cream, 1 tablespoon Kahúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins. Brush each slice with 1/4 of Kahlúa mixture. Spread half of cheese mixture over each cake slice. Top each with 1 1/2 slices cake, pressing to fit. Brush each with half of remaining Kahlúa mixture. Sift cocoa over desserts. Serve immediately or cover and refrigerate up to 1 day.
2 Servings; Can be doubled
OUR FAVORITE TIRAMISU
Layers of espresso-soaked pound cake and cream cheese custard come together with chocolate. Tiramisù means "pick-me-up" in Italian-and this certainly does.
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
8 servings
Tiramisu: marscapone substitues
Sometimes, it's a lot easier just to substitute. Tiramisu creators have used
ricotta or cottage cheese as successful substitutes by whipping the cheese
until it is smooth.
Other sources have created their own substitutions. In the Epicurean Chef's
Forum, "Kim" posted the following: "I found a substitution that
worked okay
is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus
2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8
ounces
softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces
softened cream cheese with 1 tablespoon cream or butter or milk, or (3)
Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream
(or Montrachet).
2 c flour
1 t baking powder
1 cup sugar
3/4 cup oil
1 t vanilla (?)
some milk (half cup) to make it runnier
Zest of 2 oranges
Juice of one orange
2 eggs
Mix, bake 35-40 minutes
Would work best with frosting (cream cheese?)
1 tablespoon unsalted butter, softened
2/3 cup granulated sugar
1 egg
1 cup solid-pack pumpkin
1 tablespoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts Confectioners' sugar
Preheat oven to 425 F. Lightly coat a cookie sheet with vegetable cooking spray. In a medium bowl with mixer, cream butter, granulated sugar and egg. Stir in pumpkin and vanilla. Stir in flour, spices and walnuts. Mix well.With hands dusted with confectioners' sugar, pat dough into a 12-inch circle. Cut into 12 wedges and place on prepared cookie sheet. Bake 15 to 17 minutes, or until lightly browned. Makes 12 servings.
Nutrients per Serving: 160 calories, 3 grams protein, 29 grams carbohydrates, 2 grams fiber, 3 grams fat, 1 gram saturated fat, 20 milligrams cholesterol, 367 milligrams sodium.
(Serves 6 to 8)
8 minutes high pressure, 5 minutes additional cooking
3 cups whole milk or half and half (use whole, half and half causes clogging in vent)
3 cups water
1/2 cup sugar, or more to taste
1/8 teaspoon salt
1 1/2 cup rice
1 tablespoon butter
1/2 teaspoon cinnamon (optional)
1 teaspoon vanilla extract (or 2)
few gratings of nutmeg
1/3 cup chopped toasted almonds for garnish
Place milk, water, sugar, salt, rice, butter, and cinnamon, if using, in the cooker. Stir once or twice.
Lock lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Quick release, add vanilla and nutmeg to taste. Add more sugar if needed. Put almonds on top.
If you want raisins, add 1/2 cup after pressure is released
Options: substitute maple syrup for sugar, omit cinnamon and nutmet, stir in 1 cup toasted walnuts after cooking.
Reduced fat option--use skim milk or 2 percent instead of whole milk and water
Coconut milk rice pudding: omit dairy millk and use 1 14 ounce can coconut milk and 4 cups water. Substitute ground cardamom for cinnamom, add after releasing pressure. Used chopped pistachio nuts for garnish.
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
2 beaten eggs
1/2 cup cooking oil
1/4 cup milk
1 cup raisins or 1/2 cup chopped dried cherries or dried cranberries
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teason salt
grated rind of 1 large orange
2/3 cup orange juice
2 eggs, lightly beaten
6 tablespoons butter or margerine (use oil)
1 1/2 cup fresh cranberries
2 ounces walnuts (can skip)
8 tablespoons butter
1/2 cup sugar
2 eggs
grated rind of 2 lemons
2 tablespoons lemon juice
1 1/2 cups self rising flour
2 teaspoons baking powder
1/2 cup milk
1/2 cup walnuts, chopped
1/8 teaspoon salt
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 lb (2 cups) mashed cooked sweet potatoes
1/2 cup light brown sugar, packed
8 tablespoons (1 stick) butter or margerine
3 eggs, beaten
1/2 cup raisins (3 ounces)
needs more sweetener! Perhaps less flour
1/2 cup water
1½ cups buttermilk
1 cup rye flour
2 cups bread flour
¼ cup rolled rye
1 tablespoon salt
¼ cup rolled wheat
1 tablespoon sugar
1 tablespoon yeast
¼ cup vital wheat gluten
1 tablespoon fennel seeds (optional)
1 tablespoon caraway seeds
¼ cup sesame seeds
¼ cup wheat bran
¼ cup flax seeds
¼ cup oat bran
¼ cup sunflower seeds