Posts tagged: Flavour

Ham, scalloped potatoes and mashed sweet potatoes

By , August 15, 2013

Ham scalloped potatoes and mashed sweet potatoes 300x224 Ham, scalloped potatoes and mashed sweet potatoesBy Teresa B. G.

Some people have the mistaken idea that Pressure Cooking means that the WHOLE meal must be cooked in it…..this is the case yes, in the way of stews, sauces etc.  But a pressure cooker is also a very great aid to daily cooking.  It shortens cooking time for any meal.  People like to pressure cook ribs and then put them on the BBQ.  Well, I often use my pressure cooker to speed up the process in some of my dishes.  Scalloped potatoes being one of the dishes where I shorten the time and the flavour seems to be better as well.

 

Ham, Scalloped Potatoes and Mashed Sweet Potatoes

 

This is my go to meal when I have company as it can be prepared ahead of time and also cooked in a very short time.  Everyone always loves it.  My friend just visited from BC and I made this for supper.  She did not want a different supper the next day…..she wanted to finish this and enjoyed it both times!

 

Ingredients:

  • Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker
  • Onions, diced. As many as you like in the amount of  scalloped potatoes  you are preparing– we like lots
  • Mushrooms: ½ to 1 cup cleaned and sliced
  • Garlic: 2 cloves mashed and diced
  • Coconut Oil: 1 – 2 tablespoons. Or use what you like.  The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste
  • Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers
  • Sweet Potatoes. As many as you like
  • Butter
  • Milk/Cream

Preparation:

The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic

Heat up the pressure cooker on sauté.  I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through.  Add a little salt to taste,  some butter, melt and then add some flour to thicken.  Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot.  It should be liquidy. Place all of this into a bowl.  Shut off pressure cooker.  It will thicken in the oven later.

Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!).  Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes.  When done, release pressure.

Mix the potatoes with the onions/mushrooms/garlic/milk sauce .  The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid.   I just go by eye and it works every time, doesn’t much matter.  I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly.  You can cover and refrigerate until you are ready to bake….I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned.  What you have done is just shortened the time for cooking scalloped potatoes.  The steaming is just a way to shorten the process.

The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water.  I pressure cook the ham for 30 minutes…..it is then heated right through and just wonderful flavour.  You can let pressure naturally release or if you are ready, release it manually.  Ready to slice and serve.

I always like a sweet potatoe mash with my ham.   Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes.  Release pressure or let it release itself, then I just mash them with a potatoe masher, add  butter, cream, and if you like salt.  Ready to serve and delicious.  You can do this ahead of time as well and just reheat it.   Serve with buns or sliced bread and a nice salad.

 

 

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!

 

 

 

 

Baked Beans

By , February 19, 2012

Submitted by Deborah P.

Ingredients:

  • 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1 tablespoon mustard powder
  • 1/8 cup balsamic vinegar
  • ground pepper
  • 4 cups of water or more as needed to cover beans
  • 2 tsp. salt (optional)

Instructions:

Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Cook the beans with the “Bean/Chili” at high pressure for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.

I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. :-)

Beer Potato Fish

By , June 14, 2009

potato fish picture 300x270 Beer Potato Fish

The Beer Potato Fish would be a challenge for a non-professional cooker. But it is now a different story with Instant Pot Programmable Pressure Cooker. Even people without too much cooking experience can follow the recipe to get this delicious dish done easily. What you need to do is to prepare ingredients, put them into Instant Pot Programmable Pressure Cooker then press fish button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Programmable Pressure Cooker

Ingredients: 6 servings

  • 1 pound fish fillet
  • 4 medium size potatoes, peeled and diced
  • 1 cup beer
  • 1 red pepper sliced
  • 1 tablespoon oil
  • 1 tablespoon oyster flavored sauce
  • 1 tablespoon rock candy
  • 1 teaspoon salt

Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Bean/Chili button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

Pork Rib and Lotus Root Soup

By , June 14, 2009

pork bone picture 300x267 Pork Rib and Lotus Root Soup

The Pork side Rib and Lotus Root Soup will provide you a feeling of harmony family. It’s delicious and full of nutrition to help make a family’s life perfect. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press soup button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 1 pound pork side rib
  • 8 ounces fresh lotus root, peeled and sliced in 1/8-inch rounds
  • 1 small ginger cut into 3 slices
  • 2 teaspoons salt
  • 6 cups of water

Cooking: Put all ingredients into Instant Pot Electric Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

Chinese Eight Treasure Congee

By , June 14, 2009

congee picture 300x263 Chinese Eight Treasure CongeeThe eight-treasure congee is a well known traditional Chinese rice soup, cooked with sticky rice and 8 different beans and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice congee with Instant Pot Electric Pressure Cooker is so simple to make.

What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press congee button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time : Around 45 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 1/4 cup sticky rice
  • 1/4 cup brown rice
  • 1/8 cup peanut
  • 1/8 cup red bean
  • 1/8 cup walnut minced
  • 1/8 cup sesame
  • 1/8 cup chestnut minced
  • 1/8 cup red date
  • 1/2 cup rock candy
  • 8 cups of water

Cooking: Put all ingredients into Instant Pot Electric Pressure Cooker then press the Congee button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.

Pineapple and Cauliflower mixed Rice

By , June 14, 2009

pineapple picture 300x270 Pineapple and Cauliflower mixed RiceKids would love the Pineapple and Vegetable mixed Rice with Instant Pot Electric Pressure Cooker. Even the most picky kids will love to enjoy this healthy, delicious rice with good smell of pineapple and cauliflower. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press rice button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 5 minutes

Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 2 cups of rice
  • 1/2 pineapple or ½ can pineapple minced
  • 1 cauliflower minced
  • 2 teaspoons oil
  • 1 teaspoon salt
  • fill water to the level 2 mark on the inner pot. Note: amount of water required varies significantly depending on the type of rice. You may need to experiment with your rice type to achieve the desirable rice softness.

Cooking: Put all ingredients into Instant Pot EPC then press the rice button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

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.

Duck cooked with Vegitables

By , June 14, 2009

duck picture 300x266 Duck cooked with Vegitables

A delicious duck cooked with vegetables by using Instant Pot Electric Pressure Cooker is great to release pressure after one day’s hard work. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press Meat/Stew button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 8 servings

  • 1 medium size duck
  • 1 cucumber cut into pieces
  • two carrots cut into pieces
  • 1 tablespoon cooking wine or 2 tablespoons wine
  • 2  cups water
  • 1 small piece of ginger cut into pieces
  • 2 teaspoons salt

Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Meat/Stew button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.