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Steak Dinner with Banana and Yams

November 4, 2009 By The Recipe Mom Leave a Comment
steak

steakWhat You Need:

2 C of water
1 (12 oz.) lean round steak
4 yams, scrubbed and sliced
8 T of barbecue sauce
4 bananas, unpeeled
4 T of honey
1 t cinnamon

How to Make It:

In the bottom of a pressure cooker put the trivet.
The water is poured over the trivet.
Trim any visible fat off the steak.
On the trivet in the cooker put the steak.
The yam slices are layered over the steak.
The cooker is brought to high pressure and cooked for 20 minutes.
Slice the bananas in half lengthwise.
Pour the honey over the banana slices and then sprinkle evenly with the cinnamon.
Place the bananas prepared side up on a piece of heavy duty foil.
Wrap the bananas in the foil and seal tightly.
Quickly cool the pressure cooker under cold water after the 20 minutes.
Spread the barbecue sauce over the yams and steak.
Lay the sealed bananas on top of the steak and yams.
Bring the cooker to high pressure and cook 10 minutes then quickly release the pressure under cold water.

The safest, fastest and easiest method of releasing the pressure in your cooker is by running cold water over it. This method takes only a few seconds and when you open the cooker no odors or dangerous steam will escape.

Makes 4 servings

Filed Under: Beef, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , ,

Healthy Beef Cabbage Stew

November 3, 2009 By The Recipe Mom Leave a Comment
beef-stew

beef-stewWhat You Need:

1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 C of water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled

How to Make It:

Spray the cooker
with cooking spray.
Add the beef, onion and carrots and bring the cooker to medium heat.
Cook until the beef is evenly browned.
Add the water to the cooker.
Stir in the leek, cabbage, barley and bouillon cubes.
Quickly bring the cooker to high pressure and cook 15 minutes.
Allow the pressure to drop naturally.
Place the potatoes into a large bowl and break them up with a fork.
Ladle the stew over the potatoes and serve.

Beef bouillon cubes may be used in place of the vegetable cubes to give you a hearty beef flavor.

Makes 4 servings

Filed Under: Beef, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,

Allspice Oranges with Honey

November 2, 2009 By The Recipe Mom Leave a Comment
oranges

orangesWhat You Need:

3 1/2 C of water, divided
4 large oranges
1/2 C of honey
1/4 t of allspice
1 t of rum extract

How to Make It:

Pour 3 C of the water into the bottom of the pressure cooker.
Place the unpeeled oranges into the water.
Bring the pressure to high and poach the oranges for 3 minutes.
Release the pressure quickly under cold water then remove the oranges and drain off the water.
Peel the oranges and place them back into the pressure cooker.
Add the remaining water, honey, allspice and extract to the pressure cooker.
Bring the pressure back up to high and cook for 2 minutes.
Allow the pressure to release on its own then remove the oranges to a serving bowl.
Heat the sauce over medium heat, stirring occasionally, until the sauce is thick.
Pour the sauce over the oranges just before serving.

This is a very versatile dish it can be used as a side dish or dessert or even for breakfast. If you prefer you may use grapefruit instead of the oranges. When cooking fruit make sure it doesn’t touch the sides of the cooker or it will burn.

Makes 4 servings

Filed Under: Breakfast Ideas, Desserts, Healthy Eating, Kid Friendly, Pressure Cooking, Recipe Cards, Side Dishes, Soups and Salads, Summer Cooking Tagged With: , , , , , , ,

Brown Rice with Green Beans and Corn

November 1, 2009 By The Recipe Mom 2 Comments
brown-rice

brown-riceWhat You Need:

1 C long grain brown rice
1 C of chicken broth
2 C of water, divided
1/4 C green onions, chopped
1/4 C red bell pepper, diced
1/4 C French style green beans
1/2 C frozen corn

How to Make It:

Place the rice into an ovenproof casserole dish.
Pour the chicken broth and 1/2 C of the water over the rice
Place a trivet into the pressure cooker then pour in the remaining water.
Place the casserole dish on top of the trivet.
Bring the cooker pressure to high and cook 30 minutes then allow the pressure to fall on its own.
Add the green onions, bell pepper, green beans and corn to the casserole.
Place the lid on the cooker and leave it unlocked.
Allow the casserole to steam for an additional 20 minutes or until the rice is tender and fluffy.

If you use short grain rice it will take a little longer to cook. Allow an additional 7 minutes of cooking time. Always allow the pressure to fall on its own when cooking rice. This way the rice will be soft but not overcooked.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , , , , , ,

Brown Sugar Bananas for Kids

October 31, 2009 By The Recipe Mom Leave a Comment
bananas

bananasWhat You Need:

4 large ripe bananas, peeled
2 T of brown sugar
1/8 t of nutmeg
1 C of water

How to Make It:

Lay the bananas in a single layer into a casserole dish.
Sprinkle the brown sugar evenly over the bananas then add the nutmeg.
Tightly seal the dish with heavy duty aluminum foil.
Place the trivet into the bottom of the cooker.
Pour the water over the trivet.
Set the casserole dish onto the trivet.
Bring the pressure up to high and cook the bananas for 6 minutes.
Slowly release the pressure.

This casserole is best served warm. This may be served as a side dish or as a dessert with any meal. This is a great way to get kids to eat fruit as they love this dish. Fresh fruit cooks very quickly in a pressure cooker so be sure to keep a timer handy.

Makes 4 servings

Filed Under: Desserts, Kid Friendly, Lunch Ideas, Pressure Cooking, Recipe Cards, Side Dishes, Snacks Tagged With: , , , , , , , , ,

Mixed Herb Vegetable Casserole

October 30, 2009 By The Recipe Mom Leave a Comment
mixed-veggies

mixed-veggiesWhat You Need:

2 C of water
1 C frozen corn
1/2 C frozen peas
1/2 C red bell pepper, chopped
1/4 C frozen pearl onions
1 t of mixed herbs

How to Make It:

Place the trivet into the cooker then add the water.
Spray a casserole dish with a non stick cooking spray.
Layer the corn, peas, bell pepper and onion into the casserole dish.
Evenly sprinkle the herbs over the vegetables and stir to combine.
Tightly cover and place on the trivet.
Bring the pressure to high and cook the casserole for 5 minutes.
Quickly reduce the pressure by running under cold water.

This dish is great tasting and pretty to place on your table. Use this as a complimenting side dish for any meal. You may substitute frozen vegetables for the fresh is you prefer.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Minted Bean and Chick Pea Soup

October 29, 2009 By The Recipe Mom Leave a Comment
minted-bean-soup

minted-bean-soupWhat You Need:

1 lb. very lean ground beef
1 onion, chopped fine
6 C of beef broth
1 C canned small white beans, drained
1 C of lentils
1 can chick peas, drained
1/4 C of tomato puree
1 t cloves
1 t hot red pepper flakes
1 t dried mint, crumbled
1 t salt
1 t pepper

How to Make It:

Generously spray the cooker with cooking spray.
Break the ground beef into the cooker and stir in the onion.
Cook the mixture until the beef is cooked through and no longer pink.
Pour the broth over the beef then add the beans, lentils and chick peas.
Stir in the tomato puree, cloves, red pepper, mint, salt and pepper.
Place the cooker on medium heat and bring to high pressure.
Cook 20 minutes then allow the pressure to drop naturally.

You don’t need to soak the lentils as they will soften and cook during the pressure cooking time. To keep the fat down use the leanest ground beef you can find.

Makes 10 serving

Filed Under: Beef, Pressure Cooking, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , ,

Choosing a Pressure Cooker That Fits Your Needs

October 27, 2009 By The Recipe Mom Leave a Comment
pressurecookervalves

pressurecookersteamThere are many things to consider when choosing a pressure cooker that’s right for your family’s cooking needs. Things such as size, price and functionality all make a difference when cooking a pressure cooker.

Size is important when filling pressure cooking needs. There are different sizes of pressure cookers and finding the right size can be easy. When preparing a meal in a pressure cooker keep in mind that it can only filled 2/3 full. This will allow room for any foam or debris that may build up during cooking. This also prevents the vent from getting clogged.

Small amounts of food can be cooked in a larger pressure cooker but you can’t cook large amounts of food in a smaller pressure cooker. A 6 quart size is good for just about any recipe that serves 4 to 6 people. When cooking a whole chicken or a large roast, a 9.5 quart size will work best.

Pressure cooker sizes range from 4 quart all the way up to 12 quart. If you have a large family or entertain guests often, one of the larger sizes might work better for these needs. Larger pressure cookers can also be used for canning.

Prices for pressure cookers vary greatly depending on brand, size and type. There are duo pressure cookers that cost just over $100, and there are single 4 quart pressure cookers that are under $25. We usually get what you pay for, so make a wise choice. There are a wide variety of pressure cookers either online or at your favorite
department store. If you’re still not sure stick with a brand you already know and trust.

Functionality is another thing to consider when choosing a pressure cooker. Many recipes call for using a trivet or a basket. If the pressure cooker you choose does not come with these items check to ensure that these products can be bought separately.
Pressure cookers today aren’t the same as ones used 30 years ago. Today, pressure cookers are safer and come in a variety of pressures. Consider replacing an older pressure cooker with the more convenient and modern models available in today’s market.

The pressure level for a model is also important. Most recipes call for 15 psi, so for ease of meal preparation one should be chose with that available pressure. The lower the psi, the longer the cooking time will be. This could be anywhere from 12% to 15%, so keep that in mind when purchasing a pressure cooker and using a recipe.

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Filed Under: Pressure Cooking, Today's Kitchen Tagged With: , , , , , , ,

Kielbasa and Mushroom Stew

October 26, 2009 By The Recipe Mom Leave a Comment
kielbasa

kielbasaWhat You Need:

3/4 oz. dried shitake mushrooms
6 C of beef broth
3/4 C of shallots, sliced
1 1/2 lb. white potatoes, chopped
1/2 lb. fully cooked Kielbasa, sliced
1 C lentils, rinsed and drained
1 t dried thyme

How to Make It:

Place the mushrooms into a bowl and pour the broth over the mushrooms.
Let the mushrooms soak in the broth while preparing the remaining ingredients.
Spray the cooker with a non stick cooking spray.
Place the shallots in the prepared cooker and cook on high for 3 minutes or until golden brown.
Add the potatoes, Kielbasa and lentils to the cooker.
Pour the soaked mushrooms and the broth into the cooker.
Sprinkle the thyme over the top.
Place the cooker on medium heat and bring to high temperature.
Cook for 20 minutes then allow the pressure to release on its own.

Shitake mushrooms can be purchased either dried or fresh in most grocery stores. They have a strong garlic flavor so they work well in soups and stews. They have a great nutritional value. Regular mushrooms can be used.

Makes 8 servings

Filed Under: Dinner Ideas, Pork, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,

Golden Almond Oatmeal

October 25, 2009 By The Recipe Mom Leave a Comment
oatmeal

oatmealWhat You Need:

2 C of orange juice
1 C rolled oats
1/4 C of golden raisins
1 T almonds, sliced
1 t vanilla extract
1/2 t of cinnamon
1/4 t of nutmeg

How to Make It:

Pour the juice into the pressure cooker.
Stir in the oats, raisins, almonds and vanilla until well blended.
Add the cinnamon and nutmeg and stir to combine.
Bring the pressure to high and cook 1 minute.
Remove the cooker from the heat and allow the oatmeal to stand 5 minutes.

This served on a cold winter morning will help remove the early morning chill. For a special treat try adding milk, honey, sliced bananas or orange slices.

Makes 4 servings

Filed Under: Breakfast Foods, Breakfast Ideas, Kid Friendly, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,
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