Posts tagged: Aluminum Foil

“Baked” Sweet Potatoes

By , March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.

Ingredients

  • 2-3 large sweet potatoes
  • 1/2 cup water
  • Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)

Directions

Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 15 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

Instant Pot Mango Dal

By , June 28, 2012

Mango Dal 300x225  Instant Pot Mango DalSubmitted by Dana.

Ingredients: Serves: 4-6

  • 1 tablespoon coconut oil
  • 1 teaspoon ground cumin (or ½ teaspoon cumin seeds)
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 cup chana dal
  • 4 cups chicken broth (preferably homemade)
  • 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric
  • 2 mangos peeled and diced
  • Juice of ½ a lime
  • ½ cup chopped fresh cilantro

Directions

1.     Place dal in a colander and rinse until water runs clear.

2.     Set the pressure cooker to Sauté to heat up the insert. Heat coconut oil until melted; add cumin and sauté until fragrant, about 30 seconds. Add onion; sauté until soft and starting to brown, about 5 minutes. Add garlic, ginger, coriander, cayenne and sea salt and sauté for 1 minute more.

3.     Add the dal, chicken broth, and turmeric to the pot. Keep on the Sauté feature and bring to a boil; boil for about 10 minutes removing any foam that comes to the top.

4.     Add mangoes. Place the lid on the pressure cooker and lock into place. Press the Beans/Chili button; adjust time so that the pressure time is 20 minutes.

5.     When done and pressure has naturally released, remove the lid; stir in lime juice and cilantro.

6.     Serve over cooked rice. (You can cook the rice at the same time if you want. Place 1 cup brown basmati rice with 1.5 cups chicken broth in a separate metal bowl sealed with either a lid or aluminum foil. Set gently on top of the dal before putting the lid on the pressure cooker.) Add Grilled chicken, if desire.

7. Chicken thighs marinated, for at least 30 minutes, in ½ cup greek yogurt with 2 teaspoons garam masala. Grilled

Fudgy, Chocolate Chip Cheesecake

By , April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it…..it still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water

Method:

Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

  • 3 (8 ounce) packages of cream cheese softened and at room temperature
  • 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips

Method:

In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

  • 1 cup cream heated to boiling
  • 9 ounces chocolate chips
  • Whipping cream and strawberries optional

Method:

While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!