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:
Ingredients:
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)
Directions:
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.
Friday, September 23, 2011
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
Ingredients:
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
Rue:
1/3 cup flour
2 tbsp. flour
Instructions:
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
Ingredients:
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
Instructions:
Place all ingredients in crock pot and cook for 2-3 hours.
Serve with Cheese and tortilla chips.
Corn Chowder
Ingredients:
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
Rue:
1/3 cup flour
2 tbsp. flour
Instructions:
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
Ingredients:
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
Instructions:
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
Ingredients:
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.
Directions:
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.
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
Ingredients:
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.
Directions:
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:
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.
Meat:
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
Salsa
Sour Cream
Taco Rice:
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.
Meat:
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
Salsa
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.
Directions:
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.
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.
Directions:
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
Ingredients:
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.
Directions:
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!
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
Ingredients:
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.
Directions:
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!
Saturday, June 25, 2011
Chinese Sweet and Sour Chicken with Sesame Seeds
I'm so excited, I did this recipe a few weeks ago and somehow the recipe disappeared, could it be I have too many recipes, anyway Leslie called Rlynn to tell him they were coming to fertilize our lawn, and I asked her if I could have this recipe again as it had been in a Fertalawn newsletter. She e-mailed it to me and here it is. Leslie did this in a crockpot, I adapted it to the pressure cooker. I will do this recipe again. The crock pot took 3 to 4 hours and the pressure cooker took 20 minutes.
Ingredients:
One 3 to 5 pound broiler/fryer.
2/3 cup soy sauce
2/3 cup brown sugar or 1/3 cup agave
1/2 cup water
1/2 cup apple juice
2 Tlb. ketchup
1/2 tsp red pepper flakes, optional or reduced, it does make it spicey) (My favorite spice)
1 clove garlic, pressed
2 green onions, trimmed and halved or 1/4 onion cut up
4 Tlb. cornstarch
2 Tlb. water
1 or 2 Tlb. sesame seeds.
Cooked rice
Directions:
Wash and dry the chicken thoroughly. Cut off any lumps of fat, can also remove the skin. Put the chicken in the cooker, breast side up. Leslie doesn't say too, but I browned the chicken. Combine the soy sauce, brown sugar, water, apple juice, ketchup, red pepper flakes and garlic in a small bowl. Pour over chicken. Pressure cook for 20 minutes, natural release. If it doesn't seem done enough, cook 10 more minutes. When I did it, it was done enough for me. Transfer chicken to a platter and pull off all the meat from the bones and cut or shred in small pieces. Combine the cornstarch and water and stir into the juice mixture. Cook until thickened. I had to do the cornstarch mixture twice as I didn't stir fast enough and the cornstarch went into one big blob. Put cut up chicken over rice, then sauce, then your green onions and sesame seeds. So Good!
Ingredients:
One 3 to 5 pound broiler/fryer.
2/3 cup soy sauce
2/3 cup brown sugar or 1/3 cup agave
1/2 cup water
1/2 cup apple juice
2 Tlb. ketchup
1/2 tsp red pepper flakes, optional or reduced, it does make it spicey) (My favorite spice)
1 clove garlic, pressed
2 green onions, trimmed and halved or 1/4 onion cut up
4 Tlb. cornstarch
2 Tlb. water
1 or 2 Tlb. sesame seeds.
Cooked rice
Directions:
Wash and dry the chicken thoroughly. Cut off any lumps of fat, can also remove the skin. Put the chicken in the cooker, breast side up. Leslie doesn't say too, but I browned the chicken. Combine the soy sauce, brown sugar, water, apple juice, ketchup, red pepper flakes and garlic in a small bowl. Pour over chicken. Pressure cook for 20 minutes, natural release. If it doesn't seem done enough, cook 10 more minutes. When I did it, it was done enough for me. Transfer chicken to a platter and pull off all the meat from the bones and cut or shred in small pieces. Combine the cornstarch and water and stir into the juice mixture. Cook until thickened. I had to do the cornstarch mixture twice as I didn't stir fast enough and the cornstarch went into one big blob. Put cut up chicken over rice, then sauce, then your green onions and sesame seeds. So Good!
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