Posts tagged: Onions

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.

 

 

One (Instant) Pot Basmati Rice (with optional veggies)

By , April 18, 2013

Submitted by Brandilyn T.

This is a great one pot recipe for a family or even a college student!

Ingredients

  • 1/2 small to med onion
  • 1/2 tsp cumin
  • 1 cup basamati rice,
  • 3 cup water
  • 3/4 tsp salt
  • 1/2 garam masala
  • 1 TBSP oil
  • ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)**

Directions

Turn Instant Pot on SAUTE

Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent.

Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve.

:)

OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables.

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.

Ingredients

Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper

Gravy

  • 3 Tbsp flour
  • ¼ cup water

Directions

  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.

NOTE:

This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.

Ingredients:

  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)

Instructions:

I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Mild Chicken and Corn Tortilla Enchiladas

By , January 29, 2013

Submitted by Kay A.

Chicken EnchiladasI used to simmer chicken all day to prepare this recipe. With my Instant Pot, it comes together so much faster! These are very mild (not spicy), creamy chicken and corn tortilla enchiladas. If you like your enchiladas spicy, you will need to kick it up a notch by adding heat to the chicken mixture – that’s what the optional peppers accomplish. These reheat well, so you can make them early in the day and then reheat at mealtime.

Ingredients:

Makes 12 enchiladas that are 250 calories each.

  • 1 pound frozen chicken breasts
  • 2 cups water
  • 1 10 ounce can Green Chili Enchilada Sauce
  • 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese
  • ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional
  • 1 cup chopped spinach (optional but highly recommended for nutrition)
  • 12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each)
  • 3 ounces of grated cheddar cheese (or as much as you prefer)

 Instructions:

  1. Place frozen chicken breasts in Instant Pot with 2 cups of water. Put lid on, press poultry button and set time to 30 minutes. When beeps finished, either let sit or release pressure immediately based on how much time you have. Pour off liquid and save to use as a weak broth for other recipes.
  2. With chicken still in pot, shred chicken with two large  forks and then add the package of Neufchatel cheese, the spinach, any onions or peppers you might want and 2 tablespoons of the enchilada sauce. Press the Sauté button and use the heat to soften the cheese a little so you can easily combine the contents of the pot. You are not really sautéing anything, so don’t walk away or leave on Sauté for more than 60 seconds.
  3. Preheat oven to 400 degrees. Spray a shallow baking dish that is large enough to hold 12 enchiladas with nonstick spray. Place 2-3 tablespoons of the chicken filling into the middle of each corn tortilla and roll the sides up to form an enchilada. Place seam side down in the baking dish. (Don’t worry if the corn tortillas crack a little in the process.)
  4. Slowly dribble the rest of the enchilada sauce over each enchilada in the baking dish, making sure to wet the top of each tortilla completely. Sprinkle the shredded cheese over the top. Cover with aluminum foil.
  5. Place in the preheated 400 degree oven. After 15 minutes, remove the aluminum foil. Continue to cook in the oven until bubbly and cheese is melted (about 10 minutes).

I serve with a side salad, but Mexican rice or black beans would be yummy.

 

 

Buffalo Chicken Macaroni and Cheese

By , February 21, 2012

Submitted by  Jill S.

Ingredients:

  • 1 pound frozen chicken tenders – approx 6
  • 3 cups rigatoni Pasta – uncooked
  • 3 cups chicken stock
  • 1 small onion chopped
  • 3 ribs celery chopped
  • 4 large carrots peeled and chopped
  • 2/3 cup hot wing sauce
  • 1 tablespoon ranch seasoning
  • ½ cups light whipped cream cheese
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Light Jarlesburg or Swiss Cheese or Mozzarella
  • 1/2 cup Feta cheese or Gorgonzola cheese

Preparation:

  • Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker.
  • Stir and secure the pressure cooker lid.
  • Press the rice function and set timer for 10 minutes.
  • When cook time is complete, open and stir in the cream cheese till dissolved.
  • Add the cheddar, Swiss and Feta and again stir till dissolved.