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Pressure Cook Old Favorites

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

potato_saladFamily favorites are hard to put by the way side even when trying new styles of cooking. These old favorites taste just as great when cooked in a pressure cooker and it takes a fraction of the time.

Country Potatoes

Ingredients:
• 1 tbsp. olive oil
• 1/4 lb. fresh mushrooms, sliced, stems trimmed
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1/2 cup chicken stock or water
• 4 cups potatoes in 1/2” slices
• 2 tbsp. minced parsley

Preparation:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients. Lock the lid and bring to pressure. Lower the heat and cook for 3 minutes at 15psi. Allow pressure to drop by quick release or auto release method and remove lid.

Serves 4

Potato Salad

Ingredients:
• 4 slices of bacon
• 4 tsp. sugar
• 3 tbsp. vinegar
• 1 tsp. mustard
• 4 med.-large potatoes, cut in 1/4” slices
• 1 med. Onion thinly sliced
• Salt and pepper to taste
• 1/2 tsp. celery seed

Preparation:

Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. Reserve 1 tbsp. of the drippings and wipe out the pressure cooker. In a small bowl, combine the sugar, vinegar, mustard and bacon drippings. Pour 1-3/4 cups water into the pressure cooker. Layer the potatoes, onions, all of the seasonings above, the sugar and vinegar mixture, and the crumbled bacon in the pressure cooker basket. Lower the basket into the pressure cooker. Lock the lid into place and cook for 2 minutes at 15psi. Release pressure using the natural release method or the auto release method, remove the lid and serve.

Serves 4

Sesame Broccoli

Ingredients:
• 2 tbsp. sesame oil
• 1 large garlic clove peeled and crushed
• 1 slice of fresh ginger, quarter size and peeled
• 1 bunch of broccoli, cut into flowerets
• 6 tbsp. chicken or vegetable stock or water
• 2 tbsp. soy sauce
• Salt and pepper to taste

Preparation:

In the pressure cooker, heat the oil until very hot. Stir fry the garlic and ginger until the garlic is golden. Add the broccoli and stir fry until it’s bright green. Sprinkle with salt and transfer the broccoli to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker and lower the basket into it. Lock the lid in place, bring to pressure, then lower the heat and cook for 2 minutes. Release pressure using the quick release method or the auto release method and remove lid. Remove the basket and serve using some of the soy sauce liquid.

Serves 4

Other vegetables such as green beans, asparagus and bell peppers can be used in place of or added to the broccoli.

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Nothing but Veggie Casserole

October 23, 2009 By The Recipe Mom Leave a Comment
cooking_fresh_vegestables

cooking_fresh_vegestablesWhat You Need:

2 C of water
1/2 C of fresh cauliflower florets
1/2 C of fresh carrots
1/2 C frozen peas
1/2 C of onion
1/4 C of red pepper, sliced
1/4 t of pepper
1/2 t of salt
2 T fresh parsley, chopped

How to Make It:

Place the cooker trivet into the cooker and add the water.
Lightly oil a small casserole dish.
Layer the cauliflower, carrots, peas, onion and red pepper slices into the dish.
Sprinkle the salt and pepper evenly over the vegetables.
Using aluminum foil, tightly cover the casserole.
Set the casserole dish onto the trivet.
Bring the cooker pressure to high pressure quickly and cook 2 minutes.
Release the pressure quickly by running under cold water.
Sprinkle the casserole evenly with the parsley before serving.

Substitute frozen vegetables for any of the fresh vegetables if you prefer. You could also add broccoli, green beans or substitute them for other vegetables.

Makes 4 servings

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Lamb Chops and Bread Pudding Dinner

October 20, 2009 By The Recipe Mom Leave a Comment
lambchops

lambchopsWhat You Need:

4 lamb chops
2 carrots cut into 1/2 inch slices
10 small new potatoes
1 C of uncut green beans
2 C of chicken broth
4 slices of bread
4 t of strawberry preserves
2 eggs, lightly beaten
1 C of milk
1/4 C of honey
1 t of vanilla
2 T of raisins
1/4 t of ground cinnamon
2 C of yogurt
1/2 C of fresh dill

How to Make It:

Lightly coat the bottom of the cooker with cooking spray or oil.
Trim the lamb chops and place them in the bottom of the cooker.
Spread the carrots, potatoes and green beans evenly over the top of the chops.
Slowly pour the broth over the meat and vegetables.
Place the cooker trivet over the meat and vegetables.
Spread 1 tsp of the preserves over one side of each slice of bread.
Cut the bread slices into 1 inch cubes.
Whisk the egg and milk together in a small mixing bowl.
Whisk in the honey and vanilla until blended together well.
Coat a custard dish with cooking spray.
Place half of the bread cubes into the custard dish.
Sprinkle the bread cubes with half of the raisins.
Pour half of the milk mixture over the bread and raisins.
Repeat the layers a second time.
Sprinkle the top with the cinnamon.
Wrap the custard dish with foil being sure it is sealed tightly.
Place the wrapped dish onto the trivet.
Bring the cooker to high pressure and cook for 10 minutes.
Quickly release the pressure under cold water.
Whisk the yogurt and dill together in a small dish until well combined.
Spread the dill sauce over the chops just before serving.

If you prefer, you can brown the chops in the cooker before adding the other ingredients. This will improve not only the flavor but the appearance of the dish.

Makes 4 servings

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Grilled Marinated Green Beans and More

August 11, 2009 By The Recipe Mom Leave a Comment
greenbeans

greenbeansWhat You Need:

4 oz. fresh green beans, cleaned and cut into 2 inch pieces
1 zucchini, julienne
1 yellow summer squash, julienne
1 small onion, cut into slivers
4 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
1/4 C fresh basil, chopped
2 tsp dried oregano
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1/4 C olive oil
2 red bell peppers
1 pint yellow pear tomatoes, halved
1/2 C oil cured black olives
1 C Parmesan cheese, grated

How to Make It:

In a large bowl mix together the zucchini, squash, onion, green beans and mushrooms.
In a small bowl mix together the garlic, basil, oregano, vinegar, salt and pepper.
Slowly add the oil and whisk until it is well blended in.
Pour the oil mixture over the vegetables and toss to coat well.
Cover and marinate the vegetables for at least 30 minutes.
Set the grill temperature to the medium hot.
Grill the red peppers for 10 minutes or until charred, turning often.
Place the grilled peppers in a sealed plastic bag to let steam 10 minutes.
Place the marinated vegetables on the grill for 7 minutes or until tender, turning often.
Take vegetables from grill and set aside keeping them warm.
Add the pear tomatoes to the marinade and toss to coat well.
Grill the marinated tomatoes 5 minutes or until tender, turning often.
Add the tomatoes in with the other vegetables.
Remove the peppers from the bag, peel and remove the seeds.
Slice the peppers and put in the bowl with the other vegetables.
Toss the olives into the vegetables.
Just before serving sprinkle the Parmesan cheese evenly over the top.

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Fresh Green Beans One of Summers Delights

August 11, 2009 By The Recipe Mom Leave a Comment
more-green-beans

more-green-beansGreen beans sometimes called pole beans grow on a vine and are actually pods with little beans inside them. Beans were grown by Native Americans in fields along with the corn. Green beans have been grown in this country ever since. Green beans are a delicious side dish for any meal. They can be found in many variations such as Italian style, French style and simply cut.

Fresh green beans can be found at the Farmers market or in you local grocery store. It’s easy to grab a handful of fresh green beans and place them in a bag. They may also be found canned or frozen. Fresh green beans do have a much sweeter taste than canned green beans. The salt added to canned green beans may be the reasoning behind the taste. Most everyone would agree that green beans from the garden are the best.

When picking fresh green beans be sure to look at them closely. Don’t choose ones with spots or that are torn at the ends. The beans should be green and not brown. Some fresh beans can be found in purple or yellow varieties. Before cooking them, snap the ends off and snap any long beans in half. Rinse the beans under cool water to remove any dirt from them before cooking.

It doesn’t take long to cook green beans. They can be steamed in a small amount of water with potatoes, bacon pieces or chunks of ham. Green beans are tasty sautéed in some olive oil with onion. Snap beans can be used in stir fry mixtures as well. Fresh green beans have a bright green color when cooked and their shape should be maintained during cooking. Over cooking green beans will dull the bright green color and cause them to wilt leaving you with a bad tasting bean. Beans are usually served with some starch and meat for a complete meal. At Christmas time they take center stage in green bean casseroles. It is a popular dish at the holidays.

Fresh vegetables don’t last longer than a couple of weeks at their best. It is a good idea not to buy more than you can use at any one time. If you want to store your green beans to be used later blanch them for a few minutes. After the beans have cooled off, store them in freezer bags to be eaten at a later date. Allow the beans to thaw before cooking or adding them to your favorite recipes.

Green beans are a healthy addition to any diet. They are a fat free food and contain many nutrients such as vitamins A and C, calcium, iron and protein. They also contain very little carbohydrates. Fresh green beans are a healthy addition to any meal so enjoy all the green beans you like.

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Vinaigrette Green Bean and Tomato Salad

June 19, 2009 By The Recipe Mom Leave a Comment
greenbeanstomatoes

greenbeanstomatoesWhat You Need:

1 lb. fresh green beans
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 tomato, seeded and chopped
1 onion, chopped
2 tbsp fresh parsley, minced
2 tsp capers, drained
1 hard boiled egg, chopped

How to Make It:

Cover the beans with water in a saucepan and place over medium heat.
Bring the water to a boil and cook the beans for 8 minutes or until tender.
Drain the beans, cool quickly in ice water, drain again and transfer to a serving bowl.
Whisk the oil, vinegar and mustard together well.
Fold the vinaigrette into the beans being sure they are covered well.
Gently stir in the tomatoes and onions.
Add the parsley and capers and stir gently until well combined.
Cover and chill 2 or more hours.
Sprinkle with the eggs just before serving.

Makes 6 servings

Preparation Time: approximately 17 minutes
Cooking Time: approximately 8 minutes
Chilling Time: approximately 2 hours
Total Time: approximately 2 hours 25 minutes

Sprinkle the top of this salad with sesame seeds along with the eggs or even in place of eggs if you prefer.

Filed Under: Side Dishes, Soups and Salads, Today's Kitchen Tagged With: , , , , , ,

Bunny Trail Green Bean Casserole

April 6, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 T of bacon grease
1 C onion, sliced
1/2 lb. processed cheese, cubed
1/4 C milk
2 (9 oz.) pkg. frozen cut green beans, thawed
4 bacon slices, cooked crisp and crumbled
1/4 C almonds, slivered
1/4 t pepper
1/2 C butter flavored crackers, crushed

How to Make It:

Allow the oven to heat to 350 degrees.
Place the bacon grease into a skillet positioned over medium heat.
Add the onions and cook, stirring frequently, for 5 minutes.
Add the cheese to the onions.
Stir in the milk and continue stirring for 5 minutes or until the cheese has melted.
Fold the green beans into the sauce being sure they are completely covered.
Add the bacon to the skillet.
Add the almonds and sprinkle in the pepper stirring until completely combined.
Transfer the green bean mixture to an ungreased casserole dish.
Spread the crushed crackers over the entire casserole.
Bake in the preheated oven 15 minutes or until bubbly.

Serves: 6

Don’t have any butter flavored crackers on hand? Make your own by crushing regular saltines and spreading them over the top of the casserole. Melt 4 to 6 small pieces of butter. Pour the melted butter over the top of the crackers then bake as directed above.

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