Posts tagged: Chicken Bouillon

Carrot Sunrise – Walking on the ‘Gourmet Side’ of pressure cooking!

By , September 7, 2012

Submitted by Teresa B.G.

Carrot Sunrise - GourmetDue to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’.  I only cook my vegetables in a pressure cooker….so much more flavour and colour.

This dish does take some time as it is done in steps and in ramekins.  However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:

1. Prepare your rice:

  • 1 cup rice, I used white
  • 1 tbsp. butter
  • 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.

Cook manually for 8 minutes or on rice setting.  Release pressure manually and place rice in a bowl, set aside.

2. Preparing the carrots:

  • 4 cups of diced carrots
  • 1 ½ cups water

Pour water into pressure cooker

Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside

3.  Preparing the sauce:

  • 2 tbsp. butter
  • 1 tbsp. oil
  • 3 tbsp. flour
  • 1 ¼ cups milk
  • ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
  • 2 eggs beaten

Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside.  When cool, beat the sauce into the eggs.

You may do this in a saucepan, although I used the pressure cooker for all of the steps.

4.  Preparing cooked carrots:

  • The cooked carrots from step 2
  • 3 tbsp. butter, melted
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 3 cloves garlic sliced thinly
  • Pinch of cayenne
  • 1 ½ tbsp. white or cider vinegar
  • Salt and pepper

Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic.  Add the vinegar, salt and pepper, remove from heat.

Combine the carrot mixture with the prepared thick white sauce.

5. To assemble and cook your gourmet Carrot Sunrise:

  • Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
  • Place equal amounts of cooked rice into each ramekin – do not pat down.  Spoon the carrot/sauce mixture onto the rice in each ramekin.
  • Place 1 cup water in pressure cooker
  • Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
  • Secure lid and pressure cook for 3 minutes.  Release the pressure manually.
  • Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
  • Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.

I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups.  I am positive it would work just as well, but I have not as yet tried it as I like the individual cups.  If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.

Anyway, they look great and are great tasting.

For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.

It would be great to have two pressure cookers to prepare this quickly.  The length of time it takes to make this dish depends on how efficient you are in the kitchen!

 

 

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!

 

Curry Meatballs

By , February 21, 2012

Submitted by Teresa G.

Meatballs– ( Gluten free if you like):

For One pound lean ground beef

  • ¼ cup medium unsweetened coconut
  • 1 large egg, beaten
  • 2 tsp chopped fresh ginger or ginger powder to taste
  • 1 garlic clove, finely chopped
  • 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
  • ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.

Store covered in refrigerator until needed.

Curry:

  • 2 – 4 tbsp curry powder or paste
  • ½ onion thinly sliced
  • 2 cloves of garlic crushed
  • (Fresh basil – optional)
  • 1 (14.5 ounce ) can stewed, diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can tomato sauce
  • (1 tbsp powdered chicken bouillon – optional)
  • 3 tbsp sugar
  • Pepper to taste
  • (1 cup Whipping Cream – optional)

Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.

Saute for about 2 – 5 minutes.

Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.

Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.

Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.

Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!

Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.

Let the pressure naturally release.

Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.

A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!

I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.

Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.

Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.

Great Tasting curry!