Posts tagged: 60 Minutes

Wheat Berry Salad

By , August 14, 2013

Wheat berry salad 224x300 Wheat Berry Salad

By Teresa B. G.

I recently was invited to a luncheon at a friend’s house.  While having lunch, someone started a discussion on ‘wheat berries’.  I had never heard the term before and had no idea what that was.  I was thinking it was some sort of a fruit berry I had not heard of.  Well, much to my surprise it is the bran, the germ and the endosperm left intact when the husk of whole wheat grains is removed…..Wheat berries are a whole grain full of vitamins and fiber.  They are nutty and chewy and very good for you and can be used in a variety of ways. Believe it or not, I use it in a salad.  I make this salad frequently and love the flavours in it as do my family and guests.  Pressure cooking makes it quicker and gives it a better flavour and texture. Try it.  It is certain to become one of your favourites!

 

Wheat Berry Salad

 

Ingredients:

  • 2  cups   water
  • 1 cup wheat berries – found in natural food stores
  • ¼ cup raspberry vinegar   ( I do not purchase this, I soak raspberries in vinegar)
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • ¾ tsp salt
  • ½ tsp pepper
  • 3 tbsp oil
  • ¾ cup thinly sliced green onions
  • ¾ cup dried blueberries
  • ½ cup slivered dried apricots
  • ½ cup  chopped toasted almonds
  • 2 tbsp chopped fresh parsley

Directions

The night before:

Rinse your wheat berries well with cold water and place them in a bowl filled with cold water.  Soak over night. Rinse them thoroughly and drain them.

Pressure Cooking:

Place the wheat berries in the Instant Pot with 2 cups of water and pressure cook for 15 – 20 minutes, manually release pressure when done. If you were doing this on a stove top it would take more water and about 60 minutes. Rinse with cold water and drain.

Dressing and Assembling:

Whisk together the raspberry vinegar, balsamic vinegar, mustard, ¾ tsp salt and pepper in a bowl.  Gradually whisk in the oil until blended.  Stir in the onions, blueberries, apricots, almonds and parsley.  Let it stand for 30 minutes.  Stir in the wheat berries.  Cover and refrigerate for at least 4 hours or up to 24 hours in the refrigerator so that all the flavours meld.  Garnish with fresh parsley and fresh basil.  It is so delicious and a great addition to summer pot lucks.  The salad keeps well in the refrigerator.

Enjoy!

 

 

 

 

Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!

By , August 17, 2012

Submitted by Teresa B. Gcabbagesoup1 300x175 Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!.

My parents came to Canada in 1948 from a war torn, impoverished country where they only cooked with the vegetables they grew and ingredients they bartered from neighbours. They made a wonderful life for my brother and I in Canada and Cabbage Soup was our weekly staple food.  Much of anything can go in it but I will present it the way we had it. They wasted nothing.  It was always served with mashed potatoes (if potatoes not cooked in it) or with rye bread from the local bakery!  My mother is now 94 and unable to cook for herself.  I now provide her with meals and thanks to the electric Instant Pot, I manage to cook a wholesome cabbage soup and many other soups for her in a very short time.  It took Mom hours to make it.

I first of all make the broth:

Ingredients:

  •  Chicken Carcass and or chicken bouillon or chicken broth

Weekly I purchase a rotisserie chicken from Costco.  We use the meat for fresh sandwiches.  When the carcass looks like it has had it, I break up the carcass, still have the wings and place it into a pot I have that goes into the pressure cooker – looks like a sieve but in pot form. I use this pot so I do not have to strain it when done.  If you do not have this pot (used to come with the stove top pressure cookers) you can just put everything into the interior pot of the pressure cooker and cover with water.

Pressure cook the carcass for 60 minutes.  When done just strain through a sieve.   You now have your broth.  Throw out the cooked carcass and bits.

If you do not have a chicken carcass to make the broth, you can use broth from a can or powdered chicken bouillon mixed in water.  At any rate I have about 8 – 10 cups as I make a large amount for our family.   I use both the carcass, covered with water and also add powdered bouillon because it has salt in it….therefore I do not add any extra salt.  It is not an exact science.  Use as much or as little broth as you like.

If you are using premade broth or bouillon in water , of course you would not be pressure cooking it at this time….no need, only if you are actually using a chicken to home make the broth with.

Rest of Ingredients:

  •  ½ of large onion diced
  • 2 stalks of celery, diced
  • 4 cloves garlic smashed and diced
  • 2 large baking potatoes, peeled (some like to leave the peel on), quartered lengthwise and sliced into ¼ inch slices.  If you do not eat potatoes, just leave them out….still delicious
  • 1 clean tomato from the garden – cut up
  • 1 bay leaf
  • Around 3- 4 cups Fresh cabbage – shredded – depends on size of your cabbage
  • 2 – 3 cups of drained and rinsed sauerkraut.  I use my own that I make, but I know you can purchase it anywhere in jars.  If you want the soup more or less ‘sour’ you would adjust the sauerkraut accordingly.
  • Ham or garlic sausage, or a smokie, or leftover cooked pork/chicken cut in small pieces….or no meat if you are a vegetarian.  Still tastes good.  Sometimes mom diced bacon, fried it and put it in.  Like I said, they used what they had and wasted little.
  • Carrots diced – as many as you like.

Method:

  • Put a couple of tablespoons of oil into the pressure cooker pot.
  • Press sauté function
  • When heated up, put in the onion and celery and sauté until onion is translucent and soft – to bring out the flavour.  It takes just a few minutes.
  • Then add in the garlic and sauté, but careful not to burn as it will be bitter then.
  • Put broth back into pot with the onions/celery and garlic and add all the rest of the ingredients.
  • Choose the soup cycle on the pressure cooker and cook.  When done, serve with parsley garnished on top!

Absolutely delicious, full of fibre and flavour and very easy and economical to make.  Takes no time at all!

Enjoy!

 

Salt baked Chicken (No water added)

By , June 14, 2009

chicken picture 299x263 Salt baked Chicken (No water added)

Salt baked Chicken (No water added) cooked in the Instant Pot Electric Pressure Cooker is perfect for parties. This fragrant and tasty dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press the “Poultry” button to cook in fully automated cooking process.

 

Ingredients: 8 servings

  • 1 medium size chicken
  • 1 green onion minced
  • 1 small piece of ginger minced
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons soy sauce
  • 1 tablespoon cooking wine or 2 tablespoons wine

Cooking:

  • Mix the 2 teaspoon salt,  2 tablespoons sugar and seasoned the outside/inside chicken with them evenly
  • Cover the bottom of inner pot with one teaspoon salt
  • Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
  • Press the “Poultry” button and wait till it is done
  • Turn the chicken over then press the “Poultry” button again

Then the delicious chicken, retaining flavor and nutrition, is ready to be served.

Serving:

  • Cut the chicken into pieces
  • mix ginger and green onion with chicken oil to make a dipping sauce

NOTE: This recipe is specifically for chicken, which typically contains sufficient moisture to create pressure, hence no need to add additional water.