Posts tagged: Bay Leaf

Jamaican Pepper Pot Soup

By , December 30, 2012

Submitted by Kay G.


  • 1/4 bacon, diced
  • 1 pound chicken breast/or beef chuck 1″ cubes
  • 1/2 lb shrimp
  • 1 can beef broth
  • 2 cups water
  • 1 large onion
  • 1 pkg 16oz frozen spinach
  • 1/4- 1/2 tsp thyme
  • 1 red or green pepper diced
  • 1 can of sliced tomatoes
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp hot sauce or to taste
  • 1 pkg frozen sliced okra (optional)
  • 3 TB butter
  • 1/2 cup heavy cream (optional)
  • paprika


  1. place bacon, chicken, onion, water and broth in pressure cooker.  Add spinach, thyme, green pepper, tomatoes, bay leaf, salt pepper and hot sauce.
  2. (optional) Saute the okra in the butter ovser the lowest heat for 5 minutes, then add to the soup.
  3. Pressure cook on manual for 9-10min
  4. Do a quick release – add shrimp to soup and let pink up about 3 minutes 4.(optional)I added some canned potatoes that I had canned (Russian banana fingerlings)that I just heated in the microwave to round it out for my taste.
  5. Serve with cornbread

Yield 6 servings – 16 grams of carbs and 5 grams of fiber, 33 grams of protein per serving.

Beef Barley Mushroom Stew With Sour Cream

By , September 29, 2012

Submitted by Sharon W.


  • 1/2 to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth(unsalted or low salt preferred)
  • 1 cup sliced fresh mushrooms
  • 1/2 tsp salt
  • 1/8 tsp black pepper, coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig (replace with dried if necessary)
  • 1 T tomato paste
  • 1 T  Worcestershire sauce
  • 1/2 cup uncooked pearl barley

Add after pressure cooking is complete:

  • 1 cup sour cream   (allow to stand at room temperature 15 minutes before adding.)
  • 1 T chopped parsley, chopped (optional)


Place all above ingredients into pressure cooker.  Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.

Bring pot to pressure and let cook for 25 minutes on meat setting.  Let pressure drop of it’s own accord.   Remove bay leaf and thyme spring.  Taste and adjust salt and pepper accordingly. Add 3/4 cup of sour cream and mix well.

Use remaining sour cream to add a dollop on top before serving.

Summer Garden Boiled Peanut Salad

By , June 28, 2012

Submitted by Mary M. L.Summer Garden Boiled Peanut Salad Summer Garden Boiled Peanut Salad


  • 1 pound raw peanuts in shell, shelled
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet onion
  • 1/4 cup finely diced hot peppers
  • 1/4 cup diced celery
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.

NOT Julia Child’s Beef Bourguignon

By , March 21, 2012

Submitted by Kellie F.

This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!

The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.

beef bourguinonIngredients:

  • 1 1/2 lbs lean boneless beef chuck roast cut into chunks
  • 5 medium carrots cut into chunks
  • 8 oz mushrooms quarters
  • 12 pearl onions peeled
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 2 TBS fresh thyme
  • 1/4 teaspoon black pepper
  • 2/3 cup beef stock
  • 2/3 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons whole wheat flour
  • 1/4 cup water


  • Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
  • Brown pearl onions
  • Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
  • Serve!

Chicken Broth Recipe

By , February 21, 2012

Submitted by Laura.


  • 3 pounds chicken parts (backs, necks wings, etc.)
  • 1-1 quart zip bag full of vegetable trimmings.
  • As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
    • Onion skins
    • Shallot skins
    • Garlic skins
    • Celery trimmings
    • Carrot trimmings and peels
    • Herb scraps like parsley stems
  • Salt and pepper to taste
  • 1 bay leaf
  • Water


Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!

Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.