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Cooking Under Pressure

May 15, 2010 By The Recipe Mom 1 Comment
pressure

Cooking under high pressure can be a scary thought. Yet pressure is one of foods best friends. Pressure cookers cook under extremely high heat as well as high pressure. The hotter the foods cook the faster they cook. In favor a pressure cooker can cut your cooking time by over 70 percent. Can you imagine all that free time. Let’s find out what the pros and cons of pressure cooking can be.

Don’t Stress the Pressure

I’m sure some of you remember that awful noise grandma’s pressure cooker made. That ear popping rattling sound was anything but appetizing. Then Grandma ended up throwing her hands up when the food was popping up on the ceiling. Those days are long gone. Pressure cookers are designed today to create delicious meals in a short amount time with out all those hassles. It is now effective and user friendly.

Pressure cookers cook at temperatures that are higher than the boiling point. The heat is always quickly and evenly scattered throughout the food. This type of cooking eliminates the chances of bacteria and that awful food poisoning.

Time is of the essence with a pressure cooker. Slow cookers take hours to cook. Ovens take at least an hour and sometimes two or three hours. Pressure cookers can cook those same meals in a matter of minutes.  The unique design allows you to cut cooking time in more than half. Everybody can appreciate a little less stress and timelines in the kitchen. With a pressure cooker, cooking on short notice is a breeze.

There is no submerging the foods in water with a pressure cooker. All you need is just enough water to create steam. Less water means more vitamins and nutrients stay in the food and aren’t cooked away.  Because all of the foods are cooked in one area all the juices and flavors flow and melt together into one savory meal.

The Downfalls of Pressure

With pressure cooking there is a major risk of over cooking your food. Foods cook very fast in a pressure cooker. Knowing the recipe and the ins and outs of your cooker will help to avoid those overcooked meals.

Another fault the pressure cooker has is the possibility of a pressure explosion. Today’s versions are much safer because they are fitted with a release valve. This allows the steaming to escape when the pressure reaches a desired point. This in turn helps to release the pressure instead of having a build up which can lead to an explosion.

To help keep your pressure cooking safe make sure the pressure cooker has at least two pressure release devices making for double the protection against the possibility of explosions. Also a safety lock lid will keep the lid from being opened once the pressure reaches a certain level. One last tip, be sure the pressure cooker has a quick pressure release valve that allows for manual control the pressure within the pot.

These are just a few things that make pressure cooking a good idea. Pressure cookers aren’t a scary way of cooking any more. They are economical and save time and money which is always a plus. Try pressure cooking and see just how great that fast cooked meal can taste.

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Sweet Chocolate Nutmeg Custard

November 10, 2009 By The Recipe Mom Leave a Comment
custard

custardWhat You Need:

2 C of low fat milk
3 eggs, lightly beaten
1/2 C premium sweet cocoa
1/8 t of salt
1 t of vanilla
1 t of nutmeg

How to Make It:

Lightly spray 4 custard cups with a non stick cooking spray.
In a mixing bowl blend together the milk and eggs.
Add in the cocoa and salt.
Add the vanilla and mix well with an electric mixer on medium speed.
With an electric mixer mix until combined well.
Fill the custard cups 2/3 full with the mixture.
Lay the trivet into the bottom of the cooker.
Tightly cover each cup with aluminum foil and place on the trivet.
Quickly bring the pressure up and cook for 4 minutes.
Quickly release the pressure under cold water.
Sprinkle the top of each cup with nutmeg before serving.

A basic egg custard is made from this recipe by leaving out the cocoa and adding 2 T of sugar. You can use the basic egg custard to make caramel custard by placing 1 1/2 T of brown sugar in the bottom of each custard cup before adding the custard. When the custard is cooked turn the cup upside down and let the brown sugar sauce ooze down the side of it.

Makes 4 servings

Filed Under: Desserts, Pressure Cooking, Recipe Cards Tagged With: , , , , , , ,

Making Heavenly Desserts with a Pressure Cooker

November 10, 2009 By The Recipe Mom Leave a Comment
cheesecake_fruit

cheesecake_fruitMaking scrumptious desserts couldn’t be easier than with a pressure cooker. Baking takes time but with a pressure cooker you can have a heavenly dessert in no time. Pressure cooked desserts taste better and are much healthier. These recipes are a great place to start your baking experience with a pressure cooker.

Easy Fruit Glazed Cheesecake

Ingredients:

• 1 tbsp. butter
• 4 tbsp. bread crumbs
• 2-8 oz. pkgs. cream cheese
• 3/4 cup sugar
• 1/4 cup heavy cream
• 2 tsp. vanilla
• 2 tsp. grated lemon zest
• 2 tbsp. flour
• 6 tbsp. sour cream
• 2 eggs
• 2 egg yolks
• 2 cups water

Preparation:

Butter a 7 inch spring form mold or other baking dish. Sprinkle with bread crumbs and set aside. In a bowl, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour and sour cream. Beat in the eggs and egg yolks and pour mixture into the baking dish.

Center the uncovered pan on a piece of 24” long aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Create a handle by scrunching up the ends of the foil over the top of the pan. Set the trivet in the pressure cooker and pour in the water. Lower the foil covered pan into the pressure cooker and place on the trivet. Lock the lid into place and bring to pressure. Lower the heat and cook for 30 minutes at 15 psi. Remove from heat and release the pressure using the natural release method.

Remove the pan from the pressure cooker using the foil handle. Loosen the foil and chill for at least 4 hours or overnight. Before serving, arrange fruit topping or fruit preserves in thick layer over the cheesecake.

Quick Rice Pudding

Ingredients:

• 1 tbsp. butter
• 1/4 cup long grain rice
• 2 cups milk
• 1 cup water
• 1/3 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/4 cup evaporated milk
• 1/2 tsp. vanilla
• Cinnamon to taste

Preparation:

Melt the butter in the pressure cooker and stir in the rice coating it well with butter. Pour in the two cups of milk and water. Blend in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir a little of the hot liquid from the pressure cooker into the egg mixture then return to the remaining mixture in the pressure cooker. Cook uncovered over medium heat, stirring constantly until the rice pudding begins to bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon before serving.

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Seasoned Italian Pot Roast

November 9, 2009 By The Recipe Mom Leave a Comment
roast_potatoes

roast_potatoesWhat You Need:

1 (3 lb.) pot roast
1 C of baby carrots
1 C onion, sliced
1/2 C of water
1 C dry red wine
4 potatoes
1 (16 oz.) can of whole tomatoes, including the juice
1 t salt
2 T of vegetable bouillon
2 t of Italian seasoning
2 garlic cloves, minced
1 bay leaf

How to Make It:

Coat the pressure cooker with a non stick cooking spray.
Place the roast in the cooker and brown on all sides.
Add in the carrots and onions.
Pour the water then the wine into the cooker.
Lay the potatoes around the roast in a single layer.
Add the tomatoes with their juice to the cooker.
Sprinkle the salt, bouillon and Italian season into the mixture.
Add the garlic and bay leaf.
Bring the pressure to high and cook 45 minutes then allow the pressure to fall on its own.

You may substitute sweet potatoes for the regular potatoes for something a little different. You may also use 2 C of beef broth instead of the water and wine. If you brown the meat in the pressure cooker place over medium heat and gently brown. Once the meat has been browned add the liquid and proceed as directed in the recipe.

Makes 6 servings

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

Curried White Fish with Eggplant

November 8, 2009 By The Recipe Mom Leave a Comment
curry

curryWhat You Need:

1 tablespoon dried lime leaves
2 T red curry paste
4 white fish fillets, chopped
2 T fish sauce
1 eggplant, chopped
2 t of dried basil leaves
1 C skim milk
1 C coconut milk

How to Make It:

Cover the lime leaves with and soak for 10 minutes.
The lime leaves are soaked in water for 10 minutes.
Take the lime leaves from the water, pat dry and slice.
Place the prepared lime leaves into the pressure cooker.
Add in the curry paste then lay the fish over the paste.
Smooth the fish sauce over the top of the fish.
Layer the eggplant into the cooker then sprinkle with the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook 5 minutes.
Reduce the pressure under cold water then gently stir in the coconut milk.

Any type of white fish may be used in this recipe. The curry and lime give this dish the delicious taste. If cooking fish in a pressure cooker, always use a timer. Over cooking fish can cause it to become rubbery.

Makes 4 servings

Filed Under: Fish, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,

Stuffed Onions with Parmesan

November 7, 2009 By The Recipe Mom Leave a Comment
onioins

onioinsWhat You Need:

4 large sweet onions
1 C of bread crumbs
4 egg whites
1 t dried sage
1/2 t salt
1/4 t pepper
4 t Parmesan cheese, grated
2 C of water

How to Make It:

Remove the center of the onions leaving 2 layers and being careful not to penetrate the onion walls.
In a mixing bowl combine the bread crumbs and egg whites.
Blend in the sage, salt and pepper.
Stuff all the onions 2/3 full of the bread crumb mixture.
Divide the Parmesan cheese between the onions and sprinkle over the tops.
Place the trivet into the pressure cooker then add the water.
Making sure the onions do not touch the sides of the cooker put them on the trivet.
Quickly bring the cooker to high pressure and cook for 5 minutes.
Release the pressure quickly under cold water.

Pressure cookers save a lot of time. They cook at least three times faster than normal cooking and almost twice as fast as the microwave. After the recommended cooking time if your food is not done, put the lid back on and bring the pressure back up. Cook for another 3 minutes and then release the pressure again quickly.

Makes 4 servings

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

Easy Chicken Stuffed Peppers with Apples

November 6, 2009 By The Recipe Mom Leave a Comment
green-peppers

green-peppersWhat You Need:

4 green peppers
2 C ground chicken
1 C bread crumbs
1/4 C of onion, chopped
1 t mixed herbs
1/2 t of salt
1/4 t of pepper
1/2 C of ketchup
1 t Worcestershire sauce
2 C of water
4 cooking apples
1/4 C of honey
1 t cinnamon
12 baby red potatoes

How to Make It:

Remove the tops of the peppers and the seeds removed being careful not to cut through the pepper.
In a mixing bowl combine the chicken and bread crumbs.
Stir the onions, herbs, salt and pepper into the chicken mixture.
Mix in the ketchup and Worcestershire sauce well.
With the chicken mixture stuff the peppers 2/3 full.
Place the trivet into the cooker then add the water.
Remove the cores from the apples leaving the bottoms intact.
In a small bowl put the honey and cinnamon and stir until well blended.
Between the 4 apples spoon the honey mixture into the cored area.
Set the apples into a large custard dish and cover with foil.
Set the stuffed peppers onto the trivet in the cooker being careful they don’t touch the sides.
Arrange the potatoes around the peppers.
Lay the apple packet over the top of the peppers.
The cooker is quickly brought to high pressure and cook 5 minutes.
The pressure is released by running cold water over the cooker.

It is safe to open the pressure cooker when the pressure regulator has stopped moving and hissing. This ensures all the steam has been released. Never open the lid until all the pressure has been fully released.

Makes 4 servings

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

Chicken Rice and Carrot Soup

November 5, 2009 By The Recipe Mom Leave a Comment
soup_stock

soup_stockWhat You Need:

1 lb. chicken thighs, boneless and skinless
2 C of chicken broth
1/2 C of wild rice
3 garlic cloves, minced
2 C carrots, shredded
2 T of dry vegetable broth mix
4 shitake mushrooms, chopped
4 C of water

How to Make It:

Layer the chicken into the bottom of the pressure cooker.
Pour the broth over the top of the chicken.
Add the rice, garlic and the carrots.
Sprinkle in the vegetable broth mix.
Add the mushrooms then pour the water of the top.
Cook on high pressure for 20 minutes then allow the pressure to drop on its own.

When you’re under the weather nothing tastes as good as a cup of hot chicken soup. The soup is easy to fix and takes very little time to cook.

Makes 4 servings

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Juicy Chicken From a Pressure Cooker

November 5, 2009 By The Recipe Mom Leave a Comment
roasted-chix

roasted-chixWhen cooking chicken in a pressure cooker you will find that those recipes turn out more tender and juicy not to mention it takes less time. These chicken recipes will not only taste great but they will be a joy to cook.

Down Home Chicken Casserole

Makes 4 servings

Ingredients:
• 3 medium potatoes
• 3 to 3-1/2 lbs. boneless skinless chicken breasts
• Salt to taste
• 2 slices of bacon, cut into 1” pieces
• 1/4 lb. fresh mushrooms
• 12 very small pearl onions, peeled
• 1 tsp. flour
• 1/4 cup chicken stock

Preparation:

Peel the potatoes. Create small balls using a melon scoop. Sprinkle the chicken with salt. Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, remove. Add onions and mushrooms and sauté for one minute. Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker. Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and remove the lid.

Chicken and Vegetables with Rice

Makes 6 servings

Ingredients:

• 3 lb. boneless, skinless chicken breast or thighs
• 3 tbsp. olive oil
• 1 chorizo sausage thinly sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded and diced
• 1 large ripe tomato peeled
• 1 cup uncooked long grain white rice
• 1/2 cup frozen peas
• 3 cups chicken stock or broth
• 1 tsp. salt

Preparation:

Salt and pepper the chicken and heat olive oil in pressure cooker. Add onion, garlic, red bell pepper and tomato and cook until the onion is soft. Add rice and cook for 1 minute. Add peas, stock, salt chicken and chorizo with any accumulated juices. Stir well. Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15 psi. Allow pressure to drop by quick release or auto release, then remove lid.

Curry Chicken

Ingredients:

• 1 cup brown rice
• 1 tbsp. canola oil
• 1 lb. boneless, skinless chicken breasts cut into 3/4” pieces
• 4 large onions cut into wedges
• 1-1/4 cups water
• 4 garlic cloves, minced
• 1 tsp. sesame oil
• 1 tbsp. low sodium soy sauce
• 1 tsp. chili powder
• 1 tsp. curry powder
• 1/4 tsp. turmeric
• 1 tsp. ground ginger
• 2 tbsp. fresh parsley, chopped

Preparation:

Cook rice using pot in pot method and set aside in a warm place. Heat the oil in the pressure cooker and sauté the chicken and onions over medium-high heat until the chicken starts to lightly brown. Add water, garlic, oil, and soy sauce. Sprinkle in the chili powder, curry, turmeric and ground ginger and stir till well blended.

Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15 psi. Allow pressure to drop by the natural release method for 4 minutes. Release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over the warm rice.

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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: , , , , , , ,
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