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Reply
| | From:  Genie· (Original Message) | Sent: 4/18/2008 7:10 PM |
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Reply
| | | From: Genie· | Sent: 4/20/2008 6:41 PM |
| Pressure Cooker Black Bean Chicken Chili
1 cup dried black beans, rinsed with water
2 chicken breasts, diced
2 to 3 carrots, diced
1 cup mushrooms, diced
1 cup red and green peppers, diced
2 celery stalks, diced
1 can canned tomatoes
1 tablespoon minced garlic
1 cup chopped onion
1 tablespoon vegetable oil
2 to 3 tablespoons olive oil
2 cups vegetable stock
1 to 2 tablespoons chili powder
1 teaspoon basil
1 teaspoon oregano
salt and pepper
Cook the black beans with 4 cups of water and vegetable oil in a pressure cooker for 3 to 4 minutes. Then drain and rinse the beans. In the pressure cooker, heat olive oil to medium and add garlic, chicken. Cook for a minute then add celery, carrots, zucchini, onions, mushrooms and peppers. Cook until the veggies are soft. Add in the beans, tomatoes, soup stock, chili powder, basil oregano, salt and pepper. Mix well and secure the lid and cook on high pressure. Cook for 15 to 20 minutes.
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Reply
| | | From: Genie· | Sent: 4/20/2008 6:42 PM |
| Pressure Cooker Beef Stew
1 lb. stew beef, cut into 1-inch cubes
1/4 cup flour
1 onion, chopped
3 TB oil
1 t. salt
1/2 t. pepper
1 cup tomato juice or V-8 juice
1/2 t. garlic powder
1 cup carrots, sliced
2 cups potatoes, chunked
1/2 cup celery, chopped
1/2 t. salt
1 cup water
1/2 t. Worcestershire sauce
Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt, pepper, and garlic powder. Stir well and pressure cook at highest setting for 15 minutes. Decrease pressure quickly with cold running water in the sink. Add potatoes, carrots, celery, 1/2 t. salt, Water and W. sauce. Pressure cook 15 minutes. Let pressure decrease naturally. Thicken sauce and serve. Makes 4 servings.
Here are the changes <WBR> made to this recipe:
I used one can fire-roasted tomatoes instead of the tomato juice. I used 1 cup of beef broth instead of the water. I used fresh garlic, 2 cloves, minced and added in with the beef, onion, and tomatoes. Also, I added some minced celery leaves and minced fresh parsley in with the vegetables. I added a slurry of 2 TB flour and 2 TB water after removing the lid after the second cooking to thicken the stew.
Next time I will only go about 10-12 minutes cooking time for the vegetables.
I use a 4-qt. Presto stove top pressure cooker.
This is a very good, simple recipe that you can vary to suite your own taste.
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Reply
| | | From: Genie· | Sent: 4/20/2008 6:45 PM |
| Short Rib Stew
1/2 cup all purpose flour for coating
4 lb. beef short ribs
2 TB canola or vegetable oil
1 cup hot water
2 cubes beef bouillon
1 can (28 oz.) diced or stewed tomatoes, undrained
2 cloves garlic, thinly sliced
2 medium onions, chopped
6 medium carrots, peeled and sliced
6 medium potatoes, peeled and cubed
3 TB all purpose flour, dissolved in 1 cup water
1 can (15 oz.peas, undrained
Salt and ground black pepper, to taste
Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy
plastic bag or large
bowl; add the ribs and toss until completely coated.
Pour the oil into the preheated pan, heat until shimmering. Shake any excess
flour off of the ribs,
then add them to the hot oil. Brown well on all sides without burning, about
10 minutes.
While the ribs are browning, stir together the hot water and bouillon cubes
in a pressure cooker
until dissolved. Using tongs, remove the ribs from the skillet, and place
into the pressure cooker.
Seal according to manufacturer'<WBR>s directions and cook for 25 minutes.
After 25 minutes, release pressure, and open cooker according to
manufacturer'<WBR>s directions.
Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered
until the vegetables
are tender, about 20 minutes.
Cook the diced potatoes in enough water to cover until tender, about 20
minutes.
Remove the meat to a serving platter. Stir together 3 tablespoons of flour
with 1 cup of water. Stir
into the vegetables, and cook until the sauce thickens, about 5 minutes.
Drain the cooked potatoes, and add to the stew along with the can of peas.
Heat until warmed t
hrough, then season to taste with salt and pepper.
Makes: 6 servings.
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Reply
| | | From: Genie· | Sent: 4/25/2008 3:12 AM |
| Pressure Cooker Bean and Pasta Soup
Use a pressure cooker to make this soup in less than an hour, even if
you haven't soaked the beans. A piece of Parmigiano-Reggiano rind adds
flavor and richness to the broth. We top each serving with fruity
extravirgin olive oil.
Ingredients
2 cups dried cannellini beans or other white beans
4 quarts water, divided
2 tablespoons olive oil
2 cups cubed peeled baking potato
1 1/2 cups chopped onion
1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary
2 garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
1 (3-inch) piece Parmigiano-Reggiano cheese rind
2 cups uncooked whole wheat seashell pasta
2 1/2 teaspoons sea salt
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons balsamic vinegar
4 teaspoons extravirgin olive oil
Preparation
Sort and wash beans. Combine beans and 2 quarts water in a 6-quart
pressure cooker. Close lid securely; bring to high pressure over high
heat. Adjust heat to medium or level needed to maintain high pressure;
cook 3 minutes. Remove from heat; place pressure cooker under cold
running water. Remove lid. Drain beans. Place beans in a bowl; wipe
pan dry with paper towels.
Heat 2 tablespoons oil in pan over medium-high heat. Add potato,
onion, rosemary, and garlic; sauté 3 minutes. Add beans, 2 quarts
water, pepper, and cheese rind to pan. Close lid securely; bring to
high pressure over high heat. Adjust heat to medium or level needed to
maintain high pressure; cook 40 minutes. Remove from heat; place
pressure cooker under cold running water. Remove and discard cheese rind.
Cook pasta according to package directions, omitting the salt and fat.
Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup
into each of 8 bowls, and top each serving with 1 tablespoon grated
cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extravirgin olive oil.
Yield: 8 servings.
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:24 AM |
SOUPS Butternut Squash Bisque -
1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1" pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half&half (fat-free works well), or milk for thinner consistency
Salt, to taste
Directions: In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown. Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes. Release pressure as directed by manufacturer. Open lid and allow to cool slightly. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot. Tortilla Soup - A Mexican favorite that you can now make in your own home! -
1/3 cup oil
2 onions, diced
4 cloves garlic, peeled
1 can (15 oz.) tomatoes, drained
3 quarts chicken broth
Tortilla chips
cilantro, chopped
1 pound grated cheese
lime wedges (optional)
Directions: Heat oil in cooker, then add onions and garlic cloves. Saute until deep golden brown. Remove from cooker and puree with tomatoes in blender or food processor until smooth. Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired. Spiced Italian Chicken Soup -
1/2 pound Italian sausage, casing removed, crumbled
3/4 cup diced onion
1/2 cup pearl barley *
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil
Directions: Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not brown. Add barley and sauce one minute. Add browned sausage, lentils, uncooked chicken breast and parley to cooker then add enough chicken stock to cover ingredients in cooker. Close lid, bring to high pressure then lower heat on stove and cook for 9 minutes. Remove from heat and release pressure cooking cold-water release method according to manufacturer’s directions (or if time allows, pressure can be released naturally). Open cooker. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly. Potato-Carrot Soup -
3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half
Directions: In pressure cooker, sauté onion in cooking oil for 3 minutes. Add potatoes and carrots and continue to sauté 1 additional minute. Add broth and cumin. Close lid, bring to high pressure then lower heat on stove and cook for 12 minutes. Remove from heat and release using cold water or automatic pressure release according to manufacturer’s directions. Salt and pepper to taste. Let cool slightly. Puree in blender, mixing alternately with milk or half&half until smooth and creamy. Serve hot. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:33 AM |
Tortilla Soup - A Mexican favorite that you can now make in your own home! -
1/3 cup oil
2 onions, diced
4 cloves garlic, peeled
1 can (15 oz.) tomatoes, drained
3 quarts chicken broth
Tortilla chips
cilantro, chopped
1 pound grated cheese
lime wedges (optional)
Directions: Heat oil in cooker, then add onions and garlic cloves. Saute until deep golden brown. Remove from cooker and puree with tomatoes in blender or food processor until smooth. Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:33 AM |
Spiced Italian Chicken Soup -
1/2 pound Italian sausage, casing removed, crumbled
3/4 cup diced onion
1/2 cup pearl barley *
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil
Directions: Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not brown. Add barley and sauce one minute. Add browned sausage, lentils, uncooked chicken breast and parley to cooker then add enough chicken stock to cover ingredients in cooker. Close lid, bring to high pressure then lower heat on stove and cook for 9 minutes. Remove from heat and release pressure cooking cold-water release method according to manufacturer’s directions (or if time allows, pressure can be released naturally). Open cooker. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:34 AM |
Potato-Carrot Soup -
3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half
Directions: In pressure cooker, sauté onion in cooking oil for 3 minutes. Add potatoes and carrots and continue to sauté 1 additional minute. Add broth and cumin. Close lid, bring to high pressure then lower heat on stove and cook for 12 minutes. Remove from heat and release using cold water or automatic pressure release according to manufacturer’s directions. Salt and pepper to taste. Let cool slightly. Puree in blender, mixing alternately with milk or half&half until smooth and creamy. Serve hot. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:43 AM |
| Black Bean Soup
7 to 8 cups of water
1 pound (approx.) pkg. of black beans, about 2 1/2 cups
2 ham hocks OR 1 ham end or leftover ham bone with some meat
2 whole bay leaves, OR 1/2 teaspoon ground bay leaf
2 medium onions, coarsely chopped
2 medium green bell peppers, washed and cubed
2 medium carrots, scrubbed and scraped
4 garlic cloves, mashed or chopped
1 teaspoon dried oregano leaves
1 1/2 teaspoon ground cumin
1/2 teaspoon black pepper, or to taste
1 tablespoon olive oil (optional but recommended)
1 tablespoon apple cider vinegar
1 teaspoon salt or salt substitute, or to taste (optional, taste first)
The fastest way to make this soup is with a pressure cooker. If you don't have one, it's just as easy but takes longer.
Pick over and rinse the beans. Cover with half the water and set aside to soak.
Place the ham hocks or ham bone in a pressure cooker. Add the rest of the water and the bay leaf (if you are using whole ones). Cook on high pressure for about 20 minutes.
Remove from heat. Run under cold water to reduce pressure. Take out the bay leaf. Skim the broth of all fat, or run through a gravy separator. Return the broth to the pan.
To the broth and ham, add the beans with the water they are soaking in. Add the onions, green pepper, oregano, cumin, garlic and black pepper. While it is coming to a boil, cut the carrots into three-inch pieces. Slit each one into quarters lengthwise to make skinny three-inch long strips. Add to beans. Cap and bring up to pressure. As soon as it is fully pressurized, turn heat to low. Cook for 20 minutes.
Remove from heat and depressurize. Check to make sure the beans are extremely tender (older beans may take longer to cook). Remove the ham hocks or ham bone to a plate. Ladle about a third of the beans into a blender or food processor (a hand held blender works well too) with as little liquid and vegetables as possible. Process until creamy. Scrape back into the pan. Cut the ham from the bones. Cut into pieces, including the skin, removing all visible fat.
Return the meat to the beans, discarding the bones. Add salt, vinegar and olive oil. Stir to mix. Check seasonings. You may add more salt, black pepper or even hot pepper sauce if a spicier soup is desired.
Serving suggestions:
Pack white rice into a custard cup or similar small deep container (even a teacup will do). Invert onto a shallow soup plate. Ladle bean soup around the rice. Garnish mounded rice with a little black pepper and some chopped parsley or cilantro, or dried parsley flakes. Or top soup with a dollop of sour cream. Garnish with some chopped parsley or cilantro, or a sprinkle of paprika. Or garnish with three thin slices of avocado floating on the surface of the soup, plus a sprinkle of chopped ripe tomato.
Best served with hot crusty Cuban bread for dipping in the soup.
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:44 AM |
Hungarian Steak Soup
1-1/2 lbs. boneless round steak, cut 3/4-inch thick
1 medium onion, preferably sweet onion such as Vidalia
1 medium green bell pepper
1 medium red bell pepper
2 Tbsp vegetable oil
1 tsp sweet paprika, preferably Hungarian
1/2 tsp hot paprika, preferably Hungarian
1/4 tsp freshly ground black pepper
1/2 tsp caraway seeds, briefly toasted*
6 cups beef broth
2 bay leaves
1 Tbsp chopped garlic
2 tsp tomato paste
1 Tbsp salt
6 ounces wide egg noodles
Sour cream
Pat the meat dry. Trim away any excess fat and cut the meat into 3/4-inch cubes. Cut the onion in half and coarsely chop one half. Thinly slice the other half. Set aside. Core, seed, and cut the bell peppers in half. Cut one half of each pepper into chunks and the other half into 1/4-inch strips. Set aside.
Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it simmers, about 3 minutes. Add half the meat and brown on all sides, about 4 minutes. Transfer to a bowl with a slotted spoon. Add the remaining meat and repeat.
Add the chopped onion and bell pepper chunks to the pot. Stir frequently until the vegetables soften, 4 to 5 minutes. Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute. Pour in the beef broth. Add the bay leaves, garlic and tomato paste. Return the meat and accumulated juices to the pot.
Cover and seal the pressure cooker (if using) and bring to full pressure over high heat. Regulate the heat and cook for 20 minutes. If using a saucepan, simmer, partially covered, for 1- to 1-1/2 hours. Release pressure and uncover the cooker. The meat should be cooked through and tender. If not, re-cover the pot, bring back to full pressure and cook for 5 minutes more. Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot. Pick out the meat cubes in the colander and return to the pot. Discard the bay leaves and vegetables in the colander, as well as any remaining in the pot.
Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat. Bring to a boil over high heat; reduce heat to low and simmer, uncovered, until the vegetables are just tender, 7 to 8 minutes.
Meanwhile, bring water to a boil in a large saucepan. Add the salt and noodles and cook until the noodles are just tender. Drain the noodles.
Spoon 1/2 cup of noodles into each of 6 soup plates. Ladle the hot soup over the noodles and serve at once. Pass the sour cream at the table.
Serves 6
* Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes. From "Steak Lover's Cookbook," by William Rice | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:45 AM |
| BEEF STEW WITH TOMATOES AND CHIPOTLE PEPPERS
3 pounds chuck roast, cut into large (2- to 2 1/2-inch) chunks
Salt and black pepper
Oil for searing
1 medium onion, chopped
5 garlic cloves, minced
2 bay leaves
1/2 teaspoon ground cumin
1/4 cup red wine
2 chipotle peppers with some of their adobo sauce, minced
1 (28-ounce) can chopped tomatoes in juice
Season meat well with salt and pepper. Sear in the oil inside the pressure cooker pot over medium-high heat until well-browned. Add the onion, garlic, bay leaves, cumin, wine, chipotles and tomatoes with their juice. Stir well, scraping any bits from the bottom of the pan. Lock on the lid and bring to full pressure over high heat. Reduce heat to medium-high and maintain pressure for 20 minutes. Allow pressure to drop naturally.
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:55 AM |
Chili - 2 pounds course ground round
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 8-ounce can tomato sauce
- 1 cup water
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 teaspoon ground cumin
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 16-ounce can kidney beans, drained and rinsed
Heat Presto® pressure cooker and brown gound meat, onion, and green pepper. Add remaining ingredients except kidney beans. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Add kidney beans and heat through. Up to 2 cans of beans may be added. Increase cayenne and/or chili powder for hotter chili. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 3:00 AM |
Minestrone - 1 tablespoon vegetable oil
- 1 1/2 pounds lean boneless beef, cut into 1-inch cubes
- 6 cups water
- 2 carrots, sliced
- 1 onion, diced
- 1/4 cup chopped celery
- 2 tablespoons parsley flakes
- 2 teaspoons salt
- 1 1/2 teaspoons dried basil
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 (16-ounce) can cut green beans, drained
- 1 (15-ounce) can great northern beans, drained, rinsed
- 1 (8-ounce) can tomatoes, undrained, coarsely chopped
- 4 ounces Polish sausage, thinly sliced
- 2 ounces fine noodles or rotini
- Grated Parmesan cheese
Heat oil in 6-quart pressure cooker. Brown beef. Stir in water, carrots, onion, celery, parsley flakes, salt, basil, garlic, pepper, and bay leaf. Close cover securely. Place pressure regulator on vent pipe. Cook 15 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Add green beans, great northern beans, tomatoes, sausage, and noodles. Simmer uncovered for 10 minutes. Serve with cheese. Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 5/24/2008 3:09 AM |
Saffron Fish Stew - 1 pound firm fish (halibut, haddock, cod, pollack, etc.) fresh or thawed
- 1/4 cup dry white wine
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1 bay leaf
- 8 small new red potatoes
- 3 carrots, cut into 1/2-inch chunks
- 1 (14 1/2-ounce) can chicken broth
- Pinch of saffron threads OR 1/4 teaspoon tumeric
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 1 small red pepper, cut into chunks
- 1 cup frozen peas
Cut fish into 8 chunks. Place wine, onion, garlic, parsley, and bay leaf in a 4- or 6-quart Presto® pressure cooker. Add fish and turn to coat. Let marinate while preparing vegetables. Scrub potatoes and remove one strip of peeling around each. Put potatoes and carrots in pressure cooker. Add chicken broth and saffron. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Stir in red pepper and frozen peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay leaf.
Makes 8 servings | |
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