I am going to try to start cooking 2 or 3 vegetarian meals a week. I would like to cut meat out entirely but I know I would get lots of protests from the family. I cooked this the night before Easter. Everything is cooked in the pressure cooker so it is fast and easy. I served it with a big green salad and garlic bread.
3 cups penne pasta, uncooked
1 1/2 cups water
1 (24-26 oz) jar marinara sauce
1 ( 14-16 oz) can diced tomatoes
2 tablespoons butter
2 teaspoons minced garlic
1/4 cup vodka
1/2 cup heavy cream
1/4 cup Parmesan cheese
Salt and pepper to taste
Add all ingredients, except heavy cream and Parmesan cheese to pressure cooker and secure lid. Set the cooker to high and cook for 7 minutes. Perform a quick release to release the cooker’s pressure. Remove the lid. Stir in the heavy cream and Parmesan cheese until melted and creamy. Salt and pepper to taste.
Our family has been hit hard with some kind of respiratory virus. I have had a horrible cough for weeks and needless to say, I have not been wanting to cook much. We haven’t had much of an appetite either. It seems like soup is about the only thing that we feel like eating for the moment. Luckily, after Thanksgiving last year I made up a big batch of Turkey Soup and froze it. It has been great to just get that out of the freezer and heat up. However, we have been wanting to eat something a little different but is still light enough to eat. I decided to cook up a batch of this pizza soup. It really hit the spot and was so quick to cook up in the pressure cooker as I don’t feel like standing around the kitchen much these days. I served this up with a loaf of Italian bread. (Oh, and I cooked this up in my little 4 quart pressure cooker.)
1 can petite diced tomatoes (28 oz.)
1 medium onion, chopped
4 garlic cloves, sliced (or use 4 teaspoons of chopped garlic from a jar)
4 cups chicken broth
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon of dried oregano (I like oregano so I added about 1 1/2 teaspoons)
1 pound Italian sausage, cooked and drained
5 oz. mini-pepperoni (or cut up the regular size pepperoni, but I think the minis look cute)
1 green pepper, diced
1/2 cup dry elbow pasta (or any similar type pasta that you have on hand)
Shredded mozzerella for garnish
Brown the Italian sausage in the pressure cooker on the brown setting. If you do not have a brown setting then use a skillet. After the sausage is cooked drain off the fat. Add the chopped onion, garlic, green pepper and pepperoni. Continue to cook until the vegetables are soft. Add the chicken broth and can of diced tomatoes to the sausage mixture. Stir. Add the salt, ground pepper, oregano and dry pasta. Secure the lid on your pressure cooker and cook at high pressure for 8 minutes. Do a quick release and your soup is done! Top with some shredded mozzerella cheese if you want! Delicious! (Note: this can be cooked on the stovetop but will take longer to cook. It could also probably be cooked in the slow cooker on low for about 6 hours.)
It was one of those days and I needed to get dinner on the table fast. I didn’t want to have to go out in this cold to the grocery store so I used what I had on hand. This recipe turned out wonderful and I am going to have to cook this one again! The recipe below serves 2 people so if you need it to serve more then increase it accordingly.
1 pound of round steak, cut into 4 pieces
2 tablespoons coconut oil
3 slices of turkey bacon
1 onion, sliced
1 package of baby carrots
4 small russet potatoes cut into fourths
1/2 cup cooking sherry (or dry red wine if you have it)
1 tablespoon dry parsley
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
2 tablespoons cornstarch
Press the Brown button on your pressure cooker. If you don’t have a brown function then do this part in a skillet. Put 2 tablespoons of coconut oil in bottom of pressure cooker. When the oil melts put the round steak in. Brown the round steak and then place it on a plate. Put bacon in pressure cooker and brown the bacon. Add the cooking sherry and deglaze the pot. Turn the brown function off. Return the steak and collected juices to the cooker. Add the remaining ingredients except for the cornstarch. I added some a little extra water too, maybe 1/4 cup. Lock the lid in place and set to high pressure for 20 minutes. Let pressure release. Remove the lid. In a pyrex measuring cup place 2 tablespoons of cornstarch and some of the hot gravy in and stir it up. Pour it in the cooker and stir until the gravy gets thick.
I made some of the best beans the other day in the pressure cooker. I didn’t have to pre-soak the beans which made it so easy. I put this in a 4.4 qt. pressure cooker.
1 pound rinsed and picked over pinto beans
6 cups water
1 can Rotel
4 teaspoons of garlic cloves
1 teaspoon ground cumin
1 tablespoon oil
Cook on high for 50 minutes. I added about 1 teaspoon of salt after the cooking. Could add chopped onions and bacon to this also.
I just don’t like canned green beans. I prefer fresh green beans any day of the week. Cooking them in a pressure cooker makes it fast and easy. I do like to cook my green beans until they are soft. I do not like crunchy green beans.
Buy one of these bags. The beans are already washed and trimmed. It saves so much time. If you want to you can steam it right in the bag but then I like my green beans soft so I pour the bag into a pressure cooker.
Add 1 cup of water. Salt and pepper the green beans.
Put a slice of bacon on top of the green beans. Set the pressure cooker to cook for 15 minutes. Let the pressure release naturally.
And here are the green beans, finished to perfection. So much better than canned green beans.