Posts tagged: Food Processor

Squash and Rice Casserole (Vegetarian or not)

By , November 22, 2012

Submitted by Teresa G.

Squash and Rice Casserole 300x225 Squash and Rice Casserole (Vegetarian or not)I am finally back to cooking after what felt to me a lifetime away!  We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish.  She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian!  She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had!  So good for you. Here is what I tried and was delighted with:

Squash and Rice Casserole – Pressure Cooked in an InstantPot

Ingredients:

  • 2 tbsp of oil  (do not waste your olive oil as it loses in value when heated – becomes like any other oil.  Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
  • 2 sticks of celery finely chopped (food processor)
  • 2 carrots, washed and finely chopped (food processor)
  • 1 red pepper, deseeded and finely chopped (food processor)
  • 2 cloves of garlic crushed
  • 1 tsp dried or fresh thyme (this also was from my garden)
  • 6-8 white mushrooms quartered or leave out if you do not like mushrooms
  • 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not .  PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
  • 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash  – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good.  I peel the squash, deseed it and cut into one inch cubes Salt and pepper

 Instructions:

  • In the Instant pot I put the sauté function on medium and I heat the oil.  I sauté the onions, celery, carrots and  red pepper for about 5 minutes.
  • I now add the garlic, thyme, salt and pepper and heat for another minute.  Then add the mushrooms and stir for 1 minute.  Add the rice, mix it all together.  Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil.  *Add the tomatoes and the 2-3 cups of stock for a sticky rice.  If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid.  Take into account liquid in the can of tomatoes. Now stir in the squashes.
  • Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil.   Place pressure cooker lid on securely  and pressure cook on rice setting.  If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect.  I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
  • It is done, colourful and delicious.

 

 

Quinoa Salad

By , September 7, 2012

Quinoa Salad Submitted by Teresa B.G.

I love cooking grains and beans in the Instant Pot electric pressure cooker as they come out so quick and so great.  Here is a very fresh salad that I make quite often and everyone just loves, especially with the fresh ingredients from the gardens.  It is so very good for you and so refreshing.

 

Ingredients and method:  serves 4 – 6 people

  • ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer)
  • 1 cup water

Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes.  When ready release pressure manually, remove from pot, fluff up and set aside.

If I want to make a larger salad I use 1 cup of quinoa with 1 1/4 cups of water

  • ½ cup black beans
  • 3 cups water

If you think about it, you can soak your beans in the morning before you use them, but truly, I never do.

Place beans and water into pressure cooker pot and pressure cook for 20 minutes….let pressure release naturally.  Drain and set aside.

In the meantime, place in your salad bowl:

(The amounts of the following ingredients can be as much or little as you like.)

Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup

  • 4 of the mini cucumbers sliced or diced
  • 1 hot pepper seeded and diced
  • 1/2 green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up
  • 1 can of cooked corn

Add the cooked quinoa and the beans

Dressing:

I process all the ingredients for the dressing in a blender/food processor until it looks creamy.  Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad.

  • Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like.  Some like more oil and less of the juice.
  • Teaspoon of cumin
  • Parsley – I like lots – 4-5 sprigs
  • Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper

 

Mango Coconut Rice Pudding

By , March 27, 2012

Submitted by Lindsey.

Ingredients:

  • 3/4 cup Arborio Rice
  • 1 1/2 cups water
  • 1 can light coconut milk
  • 1 tsp salt
  • 1/3 cup brown sugar
  • 1/2 cup half and half
  • 1 tsp vanilla
  • 1 mango, peeled and cubed

For garnish

  • 1/4 cup shredded coconut, pulsed in food processor
  • 1/4 cup almonds, pulsed in food processor

Instructions:

Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Use the manual setting and set the time to 7 minutes at High pressure. Let the cooker to cool down naturally. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.

Lemon Cheesecake

By , March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Lemon Cheesecake 300x225 Lemon CheesecakeTools:

  1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  2. Your trivet that fits in the bottom of your Instant Pot
  3. The Instant Pot itself.
  4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust

Ingredients:

  • ½ cp – Graham Cracker crumbs
  • 2 tbls. – melted Butter
  • 2 tbls. – Sugar

Directions:
To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling

Ingredients:

  • 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  • 3 – large Eggs
  • 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  • 1 tsp – grated Lemon Zest (optional)
  • ½ tsp Vanilla Extract
  • 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)

Directions:

  1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  2. Pour batter into the prepared Crust.
  3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  6. After 15 minutes, allow the pressure to come down naturally.
  7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!

Marilyn’s Wheat and Vegetable Breakfast

By , March 19, 2012

Submitted by Marilyn D.

Ingredients:

  • Soak 2 cups white wheat berries over night in lots of water
  • Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
  • 1 tablespoon oil or butter
  • 1 tablespoon regular salt
  • 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
  • 2 cups sliced carrots (I don’t peel)
  • Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
  • 2 medium onions sliced
  • 5 stalks celery sliced
  • 2-4 cloves smashed garlic if desired
  • 1 teaspoon poultry seasoning
  • 1/8 tsp thyme

Instructions:

  • Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
  • When wheat is cooked add sauteed vegetables.
  • Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
  • I garnish with flat leaf parsley and serve as is or with plain yogurt.

This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.