Thursday, November 3, 2011

Pumpkins, Squashes Recipes

November 3, 2011
Rlynn and I decided to stay home this year for Halloween, Kari and Russ are always so nice to invite us.
We had one small pumpkin out of many we grew for Russ and his family, that I wanted to try Dinner in a Pumpkin with.  I looked on the internet and couldn't find a recipe I exactly liked so I made up my own.  I knew what I wanted in it.  Hamburger and Rice.
Rice:  Soak 1 cup brown rice overnight in water, besure and cover the rice with the water. Next morning, rinse the rice well, put in pressure cooker with enough water to cover the rice and 1/2 tsp. salt.  Pressure 8 minutes, natural release. Makes perfect rice, put in a container and store in refrigerator for use in many recipes.

Dinner in a Pumpkin:
Small sugar pumpkin or any kind.
1 lb. lean ground beef
1 onion chopped
1 clove crushed garlic
1/2 cup celery chopped
1 small can mushrooms, or fresh
1 small can waterchesnuts
1 tsp. salt
1 tsp. Chinese five spice (Penseys)
1 tlbsp. Worcestershire sauce
1 to 2 tsp. Soy sauce
1/2 cup chicken broth
2 cups brown rice.
Preheat oven to 375 degrees F. Cut off top of pumpkin, scrape out seeds and wash inside and outside of pumpkin.
Brown hamburger with onion, celery, and garlic. Add other ingredients, simmer for a couple of minutes. Put into pumpkin.  Place pumpkin in a pan filled with a little water.  Bake until done.  About 1 1/2 hours or longer.  You many have leftover rice and hamburger leftover, I just froze mine for another day.

Butternut Squash Soup:
I found this recipe on the Internet and adapted it to do in the Pressure Cooker.  This soup is so good!
1 butternut squash (about 2 pounds) peeled, seeded and chopped
1 medium onion
1 clove of garlic minced
1 apple chopped
2 tsp. salt
1 1/2 tsp. ground cumin
1/2 tsp. ground coriander
 1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp freshly ground black pepper
2 cups chicken broth
1 or more cups water if needed
Sour cream, for garnish
1 apple shredded mixed with lemon juice for garnish
Melt butter in the Pressure Cooker on the brown setting, add onion and garlic, cook until soft, add squash and brown for a minute or two.  Add other ingredients, pressure for 8 minutes, natural release.
Puree in batches in the blender until smooth, and return to saucepan.  Heat over low, thinning with more water if necessary.  Serve with the sour cream and shredded apples. 
We had grilled cheese sandwiches with the soup and made the perfect meal.

Pumpkin Parfait:
Serves 2
Mix together:
1/2 cup pumpkin puree
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp vanilla extract
1 1/2 tsp milk
2 tsp. sugar
6 oz. vanilla yogurt
1/4 cup granola
 In small bowls or ramekins, layer the pumpkin mixture and yogurt, sprinkle with granola.

Friday, September 23, 2011

Fall weather brings Fresh Pasta Sauce over Spaghetti Squash

September 23, 2011
I love Fall, the days are warm and the nights are cool, no more air conditioners, yea!  Fall brings in our garden, watermelons, nectarines, peaches, cantaloupe, pumpkins, sweet meats, spaghetti, and butternut squashes.  We are in dated with this good produce, in fact, they are coming on so fast, we can't eat them fast enough.  So our ward neighbors have enjoyed some of our good veges and fruit.

Spaghetti Squash:
Cut in fourths, take out the seeds, put in pressure cooker with 1 cup water and pressure for 15 minutes.  Natural Release. Serve with Pasta Sauce or Butter with Salt and Pepper.

I love this home made Fresh Pasta Sauce. 
From the Book  "Get the Sugar Out" by Ann Louise Gittleman

Fresh Pasta Sauce:
1 1/2 tsp. olive oil
1 medium red onion, diced
1 clove garlic, minced
1/4 pound mushrooms, sliced thin
3-4 medium tomatoes, peeled and diced. ( I even put some whole tomatoes in my freezer, that way I can make this in the winter time.)
1-15 ounce can organic tomato sauce
1 1/2 tablespoon minced basil (or 2 tsp. dried)
1 1/2 teaspoons minced oregano (or 3/4 tsp. dried)

Heat olive oil in pan, then saute' together the onion, garlic, and mushrooms, stirring constantly, for 1 minute.  Add the tomatoes to the sauteed mixture along with the tomato sauce, basil oregano, and pepper to taste.  Simmer on low, covered, for 30-35 minutes.  Makes about 4 cups.

Monday, September 5, 2011

Corn Chowder

Soups!  I love soup, the weather is starting to cool down and it is almost time for  great soups.We were up to Russ and Kari's for a BBQ and I had brought corn on the cob, and I had a lot left over!    Kari this is the Corn Chowder recipe.

Corn Chowder

3 slices bacon, cooked and crumbled
2 stalks celery diced
1 cup onions diced
2 cups cubed cooked potatoes
12 oz corn or 1 1/2 to 2 cups corn cut off the cob.
1 1/2 cups milk
1/2 cup cream
2 cups water
I like to add 1/2 tsp. thyme
1/3 cup flour
2 tbsp. flour

Cook bacon, saute onions and celery in the same pan.  Cook potatoes in pressure cooker for about 5 minutes and release steam, or cook on the stove in water.  Make rue with butter and flour.  Combine all ingredients (except rue) and bring to boil. (Also I like to add the bacon after the chowder has thickened).  Add rue until desired consistency is achieved (must stir/whisk constantly while adding rue at a hight heat).  Add salt and pepper to taste.  So good!

Here is another soup we love with corn and is so easy!

Southwestern Chunky Chicken Chili

1 can chicken breast or 1 or more cups of cut up cooked chicken.
1 can black beans, rinsed and drained, or like me I make a big batch of beans and put in freezer bags and freeze.
1 can whole kernel corn or 1 1/2 cups corn, cooked and cut of the cob.
2 cans diced tomatoes
1-2 Tbs. taco seasoning
3 tbsp. ranch dressing mix
1 tbsp. dried onion

Place all ingredients in crock pot and cook for 2-3 hours.
Serve with Cheese and tortilla chips.

Thursday, August 25, 2011

Cheesy Stuffed Burgers

August 2011
Sometimes you make a recipe that is so yummy, you just want to share and it has nothing to do with pressure cooking.  These recipe I found in the parade magazine by Gwyneth Pultrow.  However we tried the burgers in the George Foreman and the cheese came out of the burger.  You should probably grill them like the recipe suggests.  They were still yummy.

Cheesy Stuffed Burgers

1 Tbsp. EVOO
1/2 cup peeled and finely minced yellow onion, I also put in a clove of minced garlic.
1 Tbsp. very finely chopped fresh rosemary.  For 1/2 recipe I put 1 Tbsp.  I loved the rosemary flavor.
1 lb. ground turkey or chicken
1/2 tsp. salt and 1/4 tsp pepper
1/2 cup coarsely grated cheese of your choice.
4 sprouted grain or whole-wheat burger buns.

Heat oil in a small skillet, over low heat.  Add onion and rosemary, cook until soft and sweet, about 10 minutes.  Let onion mixture cool a bit and put it in a large mixing bowl with turkey, salt and pepper.
Combine ingredients.  Divide mixture into quarters.  Cut each quarter in half and form into 2 patties.
Place 2 Tbsp. cheese on one patty, place other patty on top, pinch edges together.  Repeat with remaining patties.  Preheat grill to high.  Cook burgers 5 minutes on one side; flip then cook until burgers are browned and firm, about 4 minutes.  Serve with your favorite fixing.

We fixed sweet potato fries with these burgers. 
Cut sweet potato in wedges or fries.  Put on a cookie sheet with parchment papers.  Use any oil to coat the fries, add any spices.  We used Pennsy's Northwoods, we have also used there Italion Herb mix.  Bake at 400 degrees for about 20 minutes.
We also had fresh tomatoes, cucumbers and peaches from our garden.  It was a fun meal and oh so good.  I usually don't like chicken burgers but these are really good.

Tuesday, August 16, 2011

Taco Rice

I love to cook rice in the pressure cooker.  I have learned recently taking a class on grains, that if you soak your rice 8-12 hours, you can cut your time pressuring by half.  And it makes really good tasting rice. We made this recipe while Dylan and Karly were here for a couple of days one night for dinner and they loved it.  In fact, we fed the Missionaries Taco Rice last night and they also loved it.  One Missionary's comment: "I think I will made Taco's from now on with rice instead of tortillas", and the other Missionary had 2 helpings.  But with Missionaries you can't judge if a recipe is good or not, as they will eat anything.

Taco Rice:

2 cups cooked rice (We used the Orgainic Harvest Medley from Cosco).  Soak all day 1 cup rice to 1 1/2 cups water.  Rinse and drain and put in pressure cooker with 1 1/2 cup water and 1/4 tsp. salt.  Pressure for 10 minutes, release.  Drain extra water off.  Extra rice you can keep in the refrigerator or freeze and use in salads or with fish.

1 lb. ground beef or turkey
2-3 Tb. Taco seasoning
1/4 cup water.
Brown ground beef or turkey until nice and brown and fully cooked, add taco seasoning and water, simmer for about 2 minutes.

Optional Toppings:
Refried Beans
Shredded Lettuce
Shredded Cheese
Chopped Onion
Sliced Black Olives
Diced Avocado
Sour Cream

Wednesday, July 20, 2011

Shredded Chicken in Barbecue Sauce

I love going to the DI and looking in their book section for any amazing books for cheap.  I found a great find in this book called Pressure Perfect by Lorna Sass for only $3.00.  The barbecue sauce was for ribs, but I changed the recipe a little bit for the shredded chicken for sandwiches.

Shredded Chicken in a Barbecue Sauce
For the Chicken:
1 1/2 lbs. chicken tenders or chicken breasts cut in two pieces and not too thick.
1 cup water
Add 1 tsp. salt
Pressure 8 minutes+4 minutes natural release, then quick-release.
Cool the chicken and then cut or shred the chicken.

For the Barbecue Sauce:
1 cup catsup
1 cup tomato sauce or more
1/4 cup molasses
3 tbsp. Dijon mustard, preferably whole-grain
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce or other hot sauce.  Can add more or less depending on how hot you like it.
1 tsp. powdered garlic, next time I will probably add real garlic.
A few drops of Liquid Smoke.
Mix together.

I put the cut up chicken in a crock pot added the mixed barbecue sauce and let it cook on low for a couple of hours.  If it isn't sweet enough add any kind of sweetener, same with the other ingredients.  If it isn't saucy enough add more catsup or tomato sauce. 

Saturday, July 2, 2011

Farmer's Market and Broccoli!

I love Farmer's Market, every chance I get I go to one, they are so fun and you meet the neatest vendors. I love it.  Last Saturday we went to the Farmer's Market in Salt Lake.  We had so much fun buying all these fresh vegetables.  Lettuce, Russian Kale, Zucchini, Red fresh onions, Cucumbers from Wyoming can you believe it.  No they weren't grown outside, instead in a green house, but they are so good, and Broccoli. We have had so many good salads and vegetables this week.
I love cooking Broccoli in the pressure cooker.  So easy! 
Broccoli-1/2 cup water, pressure 3 minutes, release pressure and voila, wonderful Broccoli.
I found this Cream of Broccoli Soup in the Weight Watchers, I tweaked it a little bit and it is really good.

Cream of Broccoli Soup

1 tlbsp. coconut oil
1 onion chopped
1 garlic, pressed
1 small carrot, chopped
1/2 celery stalk, chopped
1 tsp. dried thyme
1 1/2 cups chicken broth
1 tsp. lemon juice
1/2 cup milk
3/4 tsp. salt 1/4 tsp. ground pepper.

Put your pressure cooker on the brown setting, add the coconut oil, onions, garlic,carrots, celery and thyme; cook, stirring occasionally, until the vegetables are softened, about 5 minutes.  Add the broccoli and broth and pressure for 4 minutes and release steam immediatly.  Take off lid and add lemon juice.  Let cool, I didn't, I just put the broccoli into my blender and blended.  I then turned the pressure cooker on the brown setting again and put the soup back into the pan, added milk, salt and pepper, stirring occasionally, until hot, 4-5 minutes.  We loved this with cheese and the Boulder brand rice and bean chips.  So Good!