Posts tagged: Salt And Pepper

Mama’s Polish Red Borscht Soup

By , September 9, 2013

mamas borscht 300x224 Mama’s Polish Red Borscht SoupSubmitted by Teresa B.G.

Of course when they made soup in Poland back in the 1930’s , they would always put some meat in it if it was available…perhaps a rabbit or pigeon.  After Mama came to Canada she started to cook it meatless.  So the borscht I am used to is a vegetable borscht and I am telling you, you will not miss the meat, however, if you are so inclined to throw a pigeon in there…..or sausage or beef, sautéed, it would be great. I make this borscht with fresh vegetables from the garden available in late August and September. I do not use canned vegetables at all, but you certainly can use canned tomatoes – 14 ounce can.

INGREDIENTS:

  • 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded
  • 3-4 red potatoes, cleaned and cubed.  I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm.
  • 1 tablespoon of vegetable oil
  • 1 medium onion chopped
  • Fresh dill to taste
  • Water with beef bouillon powder dissolved in it
  • 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut.  Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces.  No need to peel them, the pressure cooking dissolves the skin
  • 3 cloves of garlic, minced
  • Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon or more sugar to taste
  • Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish

DIRECTIONS:

  • Place your beets on steaming rack into pressure cooker.  Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl.
  • Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté.
  • When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic .
  • Add water/bouillon  to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables.    I add bouillon about 2/3rds …..not so vegetables are completely under water.
  • Put in the wine vinegar, sugar, and ketchup and stir.  Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes.
  • Let pressure release naturally.
  • Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious.

This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd.  Just delicious.

 

 

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!

 

 

 

 

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

Comforting Potato Soup in under 30 minutes

By , January 25, 2013

Potato soup Comforting Potato Soup in under 30 minutesSubmitted by Kay A.

Ingredients:

  • 1 onion, diced
  • 2 slices nitrite free bacon
  • 1 t minced garlic
  • 1/2 teaspoon olive oil
  • 1 cup low sodium chicken broth
  • 2 1/2 lbs potatoes, peeled and chopped into 1 inch cubes
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 Tablespoon dried parsley
  • a dash of dried red pepper flakes
  • 1 teaspoon dried Italian Seasoning
  • 2 cups of low sodium chicken broth
  • 12 ounce can of evaporated milk
  • 1 1/2 teaspoons salt (or to taste)
  • black pepper to taste

 Instructions:

  1. Press Saute on Instant Pot. Add onion, bacon, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn.
  2. Add 1 cup of chicken broth, potatoes, carrots, celery, parsley, red pepper flakes, and Italian Seasoning. Stir. Placed lid on pot, press steam button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.)
  3. When beeps, do a quick pressure release. Remove bacon and discard. Add 2 cups of chicken broth and evaporated milk. Insert an emersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Don’t puree it all. Add salt and pepper to taste, stirring gently to incorporate.
  4. Makes 8 cups of creamy, comforting potato soup. 250 calories per cup.

 

 

 

Broccoli Beef Soup with Kelp Noodles

By , January 23, 2013

Created by Dana Miller

Serves 8

Ingredients

  • 2 tablespoons sesame oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 2 pounds grass fed beef stew meat, cut into 1 inch cubes
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • 4 cups homemade beef bone broth
  • ½ cup dry sherry
  • ¼  cup coconut aminos or soy sauce
  • 2 heads broccoli, flowerets cut small and stemmed peeled and diced
  • ½ of a small savory cabbage, chiffonade
  • 2 packages Sea Tangle Kelp Noodles
  • Chopped cilantro for garnish
  • Sriracha to taste

Directions

  1. Heat liner of the Instant Pot using the Sauté button. Add Sesame oil.
  2. Salt and pepper the meat and add to the pot. Cook, turning occasionally, until evenly browned, about 5 minutes. Transfer the meat to a plate and set aside.
  3. Add the onion, carrots, celery and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, ginger, broth, sherry, and coconut aminos. Cover the pressure cooker and cook for 20 minutes.
  4. Add the broccoli and cabbage, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped cilantro and serve over the Kelp Noodles with a little Sriracha.

Super Easy Chunky Chicken and Veggie Soup

By , January 23, 2013

Submitted by Kay A.

Ingredients:

  • 1 lb frozen chicken breasts (3-4)
  • 1 onion quartered
  • 1 carrot, chopped chunky
  • 1 stalk celery, chopped chunky
  • 2 t diced garlic
  • 2 squash or zucchini, chopped chunky
  • 2 medium potatos, skin-on, quartered
  • 1 can Progresso Parmesan Recipe Starters
  • 1 T Italian Seasoning
  • 1 T ground flaxseed (optional, just for added nutrition not flavor) Salt to taste Pepper to taste

Instructions:

  1. Put all ingredients in Instant Pot except salt and pepper. Stir a little to distribute. Close lid, push rice button and set for 12 minutes.
  2. When beeps that finished, allow to depressurize normally.
  3. Remove lid. Using two forks, shread chicken breasts as much as desired in your soup. (Chicken should shred easily and be thoroughly cooked. If not, replace lid, push poultry and cook a few more minutes.)
  4. Stir the soup a little, but not too much or you will mush the vegetables. Add salt and pepper to taste. Replace lid and let sit on “keep warm” for about 30 minutes to fully integrate the flavor in the chicken.
  5. Serve with freshly baked whole grain rolls. Yummy.

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.

 

 

One Pot Sweet and Sour Spareribs

By , November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

One Pot Chinese Beef Stew

By , October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

  • 1-2 T oil
  • 2 medium onions sliced
  • ½ tsp sugar
  • 2 tsps rice wine or sherry
  • 1 Tb soy sauce
  • 1 kg beef round, cubed into one inch pieces
  • 2 tsps cornstarch
  • Pinch of smoked Paprika
  • 1-2 tsp (to taste) garlic powder
  • Salt and pepper
  • ½ cup broth, preferably beef
  • 1 Tb Worcestershire sauce
  • 1 can of mushrooms (optional)
  • 1-2 tsps (to taste) fresh ginger chopped finely
  • 1-2 tsps cornstarch slurry if needed

Instructions.

Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

  • Add oil, sauté onions until just translucent.
  • Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
  • Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
  • Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
  • Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
  • When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
  • Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
  • Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.


Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1-2 T olive oil
  • 1 large onion sliced
  • 1 clove garlic crushed (or 1 tsp garlic powder)
  • 1 Kg of boneless/skinless chicken thighs
  • 1 can green chiles (127 ml)
  • 1 handful fresh cilantro or 1 tsp ground coriander
  • 400 gms of tomatillos or salsa verde
  • Salt and Pepper
  • 200 gms Garbanzo beans
  • 400 gms leftover rice
  • 400 gms cheddar cheese
  • 200 ml chopped tomatoes
  • 100 ml black olives

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Sauté onions until translucent in  oil.
  • When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
  • Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
  • Release pressure. Remove chicken and break it up with forks.
  • Add garbanzo beans and rice, sautéing for 1 minute.
  • Return meat to reheat and stir in cheese.
  • Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

Beef Barley Mushroom Stew With Sour Cream

By , September 29, 2012

Submitted by Sharon W.

Ingredients:

  • 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)

 Instructions:

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.

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!

 

 

Summer Garden Boiled Peanut Salad

By , June 28, 2012

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

Ingredients

  • 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

Instructions

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.

Arroz con Pollo

By , June 28, 2012

Submitted by Dana.

Ingredients: Serves: 6 – 8

12 boneless, skinless chicken thighs

Marinade

  • ¼ cup olive oil
  • 3 cloves garlic, roughly chopped
  • 1 Tablespoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 3 Tablespoons fresh minced oregano or 1 tablespoon dried
  • 2 teaspoons ground cumin
  • 2 Tablespoons fresh lime juice

Sofrito

  • 3 – 4 cloves garlic
  • ½ medium yellow onion, coarsely chopped
  • ½ medium green bell pepper, seeded and coarsely chopped
  • 1 large handful cilantro
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper

Rice

  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 1 medium red bell pepper, seeded and small diced
  • 1 teaspoon ground cumin
  • 1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 28 ounce can Muir Glen Organic Fire Roasted Diced Tomatoes, with liquid
  • 5 cups organic chicken stock (preferably homemade)
  • ¼ teaspoon sea salt
  • 3 cups long grain brown rice
  • 1 ½ cups Spanish Olives
  • 2 Tablespoons Olive brine

Directions

Marinade

1.     Combine olive oil, garlic, sea salt, pepper, oregano, cumin and lime in a large non-reactive bowl or zip top bag. Add the chicken and coat evenly with the marinade. Let marinade for at least one hour up to overnight. Stir occasionally.

Sofrito

2.     Combine garlic, onion, green bell pepper, cilantro, sea salt and pepper in a food processor and process until smooth.

Rice

3.     Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Remove chicken from the marinade, save any leftovers, brown the chicken in batches for about 5 minutes on each side, until golden brown. Transfer chicken to a plate and set aside.

4.    Add onion, red bell pepper, cumin and oregano. Sauté until just tender, about 5 minutes.

5.     Stir in the sofrito and sauté another 3 minutes. Add any leftover marinade, diced tomatoes, stock, and sea salt; simmer for 2 minutes.

6.     Stir in the rice, olives and brine. Add the browned chicken pieces to the pot.

7.     Place the lid on the pressure cooker and lock into place. Press the Meat/Stew Button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

8.     Serve.

Seared Marinated Artichokes

By , June 21, 2012

Seared Marinated Artichokes 300x225 Seared Marinated ArtichokesRecipe by Natural Chef Dana Miller

Ingredients

  • 4 large artichokes
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced fine
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper

Directions

1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes

Instant Pot Cassoulet with lots of Veggies

Submitted by Dana M.

Instant Pot Cassoulet with lots of Veggies Adapted from Thomas Keller (http://www.williams-sonoma.com/recipe/thomas-kellers-slow-cooker-cassoulet.html)

Ingredients

  • 2 slices nitrate free bacon, cut crosswise into ½-inch strips
  • 2 pounds boneless pork ribs, cut into 1-inch chunks Sea Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 1 bunch kale or chard, chiffonad
  • 2 cup white wine, such as Sauvignon Blanc
  • 2 tablespoons tomato paste
  • 1 15-ounce can diced tomatoes
  • 4 cups chicken broth
  • 2 fully cooked chicken garlic sausage links, sliced on the diagonal
  • 2 cups dry great northern beans, soaked overnight and drained if possible
  • 1 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 1 bay leaf
  • 1 inch piece of kombu (optional: makes beans more digestible)
  • 4 cloves garlic, minced
  • 2 cups herbed croutons

Directions

  • Season the pork ribs generously with salt and pepper; set aside.
  • Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  • Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  • Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine.
  • Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done and pressure has naturally release remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper.
  • Ladle Cassoulet into individual serving bowls, top with croutons, reserved bacon and fresh minced parsley. Serve.

Honey and Thyme-Infused Red Wine Pot Roast

Submitted by Erin OC.

Ingredients

  • 1 bottom round roast, about 4 lbs.
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 2 1/2 tablespoons honey
  • 5 to 6 sprigs fresh thyme
  • 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Directions

    Edited based on comments (see comments below): Pressure cook all ingredients except the carrots and potatoes for 45 minutes a high pressure, quick release the pressure – then add carrots and potatoes and pressure cook for another 10 minutes, with a natural release.

    Original/Traditional directions for comparison:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
  3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
  4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

Untraditional Beef Rouladen

By , April 26, 2012

Submitted by Teresa B. G.

Untraditional Beef Rouladen 300x225 Untraditional Beef RouladenWhenever we had friends for dinner my father would attempt beef rouladen…a traditional European Recipe.  He would do it the regular way with ham, dill pickles, celery etc.  Often it was hit and miss for him…sometimes the meat would turn out too tough, he slow cooked it in the oven for a long time.  We loved it any which way. When I started to experiment with a pressure cooker I would also make the Rouladen the traditional way.  Then I started to improvise and combine and came up with a Beef Rouladen Recipe that my family just loves.  I make it in an electric pressure cooker and have not had a failed result yet!  We love it.  Quick and easy.  It takes no time at all and company thinks I slaved all day!  Here it is:

Teresa’s Untraditional Beef Rouladen – Pressure Cooked

Ingredients:

  • Standing boneless rib roast – about 2 pounds boneless.  I buy it on sale and have it frozen on hand.  I am sure other cuts of  beef can be used as well, especially in a pressure cooker
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup raisins, preferably golden but the others work as well.  Or experiment and used  dried fruit cut up….apricots or prunes
  • 2 cloves of garlic crushed and minced
  • 1 cup seasoned stove top stuffing
  • 2 tbsp water
  • ¼ cup butter
  • Salt and pepper to taste (1/4 tsp of each)
  • 2 tsps. Powdered beef bouillon (optional).  If you use the bouillon, do not use the salt.
  • 1 tbsp tomato puree
  • 2 – 4  carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots
  • 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it
  • 2 bay leaves
  • 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional)

Method:

Cut the roast into six equal slices (about ¾ to 1 inch thickness each).  I pound these slices to ¼ or ½ inch thickness.  Truly, I do not even measure – I just pound them flatter.

Heat up your electric pressure cooker on the sauté function.

Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit.

Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper.  When I use the powdered bouillon, I do not use the salt.  Mix together.

Divide this above ‘stuffing’ amongst the pounded slices of beef.  Mound the stuffing at one end of each steakette and roll it up .  You may tie it with a string or skewer it with small metal skewers to keep it rolled up.

I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls.

On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste.

I secure the lid and on an electric pressure cooker I use the meat setting.  If you would rather use the timed setting then it is 15 minutes.  I let the pressure naturally release.  When done I put the rolls on a plate, place the carrots on top and remove the bay leaves.  I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir.  I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use.  Sprinkle everything with fresh parsley (optional).

Absolutely delicious.

I will NEVER cook it any other way…..so tender, so full of flavour.  My family begs for  my rouladen.

Pressure Cooker Cassoulet

By , March 28, 2012

Submitted by: Jamie B.-M.

Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
  • 2 cups great northern beans (or similar)
  • 1 cup beef broth
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ white onion, diced
  • 2 tablespoons dried rosemary
  • 4 cloves garlic, minced
  • 2 cups herbed croutons
  • 1 cup goat cheese, crumbled (optional)

Instructions:

Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.

Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.

Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.

Serves 4-6.

Cabernet Short Ribs on Rosemary Fettucine Alfredo

By , March 28, 2012

Submitted by: Jamie B.-M.

Ingredients:

  • 8 beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • ½ bulb fennel, sliced
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 1 tablespoon stone ground mustard
  • 4 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 bunches watercress, trimmed
  • ½ cup butter
  • 1 pint heavy whipping cream
  • 2 cups asiago cheese, grated
  • 1 teaspoon nutmeg
  • 1 tablespoon rosemary, finely chopped
  • 1 package fettucine

Instructions:

Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.

While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.

In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.

When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.