Friday, June 2, 2017

Pressure Cooker Frozen Potstickers

I love those frozen potstickers from Costco! And the pressure cooker steams them to absolute perfection in only 4 minutes!

Just cover the bottom of the pot with water, put in a steamer rack, place the frozen potstickers on top, put on the lid, set for 4 minutes on vegetable setting and wait.

Quick release the steam and fry in a  bit of sesame oil until lightly browned, if desired.

Serve hot with dipping sauce...

Friday, May 19, 2017

Corn & Jicama Salad

This was a pretty tasty salad and makes a great side dish for a BBQ supper. But I think it would be even yummier with chili flavored Fritos in it. Not as healthy but yummy! ;)

Mix in large bowl:

white frozen corn

drained black beans

1 chopped, seeded Roma tomato

thinly sliced red & yellow bell pepper (mini peppers work nicely)

chopped red onion

finely chopped seeded jalapeno

peeled, sliced jicama

minced garlic

Toss in bowl.  Add equal amounts of sour cream and mayonnaise until it is how you like it. We like ours drier than some people do.  Add juice of 1/2 lime, salt, pepper, chili powder to taste.

Stir well and chill for a couple of hours before serving.

Shrimp & Jicama Salad

This is a very simple and refreshing salad for a hot summer day.

Mix ingredients in bowl:

peeled & sliced jicama

thinly sliced red & yellow bell peppers (mini peppers work nicely)

chopped red onion

chopped cucumber

peeled fresh orange segments


cooked shrimp

Squeeze the juice of 1 lime over the salad and toss. Sprinkle with salt, chili pepper and paprika to taste.

Mexican Grilled Steaks

This makes a FANTASTIC steak! Tender, spicy and absolutely delicious!

Mix these ingredients in a small bowl:

1 Tablespoon salt, chili powder, garlic powder and oregano

1 teaspoon cumin and cracked black pepper

Rub into steaks and place in zipper bag.

Pour 1/3 cup vinegar into bag.

Lay flat in fridge and let marinade at least 4 hours before grilling.

Grill over hot coals.

Brush with a little bit of olive oil garlic mixture from grilled red peppers.

This is good just on a plate or as fajitas with a grilled onion.

Tuesday, May 16, 2017

Pressure Cooker Saudi-Style Chicken & Rice

I taught a class on the history and culture of Saudi Arabia and adjusted a recipe I found for a chicken and rice for the pressure cooker. I liked it so much, I've had it three times now. It's sweet aromatic spices are delicious and different.

I served it with pita, hummus and dates as sides.

Saute 2-3 boneless skinless chicken thighs cut into small pieces on the meat setting. Add 1/3 cup of chopped fresh onion. After a few minutes add 1 heaping Tablespoon of minced garlic.

Add 3/4 cup basmati rice, 3/4 cup chicken broth, 1 teaspoon lemon zest, 7 cardamom pods, 1 cinnamon stick, 1/4 cup raisins, 1/2 can diced tomatoes.

Stir well and cook on rice setting for 6 minutes. Let natural release for 10 minutes.

Stir again and pick out the cinnamon stick and cardamom. You don't want to eat those. LOL

Pressure Cooker Pork Curry

This smelled amazing while it was cooking! I cooked it in the pressure cooker stacked with a pot of brown rice. It's a bit soupy but is very good over the rice.

Preheat pot on meat setting. Add 1 heaping tablespoon of coconut oil. When melted begin to saute 1/2 cup chopped onion.

After a few minutes, add 1 Tablespoon minced garlic and 1 teaspoon minced ginger. Continue to saute for a minute.

Add 1 pound of pork shoulder roast cut into large chunks. Cook until the meat turns "white."

Add 1/2 Tablespoons of curry powder and cumin, 1/2 teaspoon of turmeric and salt/pepper to taste. Stir well and continue to saute for 1-2 minutes.

Stir in 1 cup of bouillon (I use a bit of chicken and beef mixed together) and 1/2 can of diced tomatoes.

Put the steamer tray on top with a small pot of 1 cup brown rice and 10 oz water.

Cook on brown rice setting (18 minutes). Let natural release for 10 minutes.

Stir in 1/3 cup coconut milk.

Serve in bowls over the rice.

Garnish with cilantro and green onions (I used chives from my garden).

Pressure Cooker Brown Rice

I have never made brown rice before. I guess I just really don't care about being healthy that much... ;)  I had no idea it would take THREE times longer than white rice. But it turned out great! We may just have to start being more healthy... LOL

1 cup brown rice
10 oz water

Cook on rice setting for 18 minutes. Push rice button and then the cook time adjustment button once so it says 18:00.

Let it natural release for 10 minutes.

Monday, May 15, 2017

Pressure Cooker Bacon Ranch Potato Salad

My pressure cooker has made my favorite, already easy to make potato salad even easier! Hooray!

Wash and scrub as many red potatoes as you would like,

Cut them into large bite-sized chunks.

Place them in pressure cooker with 1 cup water. Cook on veggie setting for 3 minutes.

Quick release and drain in colander.

Place potatoes immediately into a large mixing/serving bowl. While the potatoes are still hot stir in ranch salad dressing, frozen peas and black pepper to taste. Mix well.

Chill salad in fridge until cold.

At this point you may want to stir in more ranch dressing so it isn't too dry. But you can also just leave it as it is. Just depends on how wet you like your potato salad.

Stir in crumbled cooked bacon pieces just before serving.

Wednesday, April 26, 2017

Pressure Cooker Hobo Casserole

This is a pretty tasty casserole that saves about an hour and 25 minutes of cook time in your pressure cooker.

Brown 1 pound of hamburger in the pressure cooker on the meat setting with lid off. Allow a few minutes for pot to preheat.

Add 1/4 cup chopped onion and brown with meat. Turn off pot when meat is cooked.

Slice 2 peeled medium-sized potatoes into thick slices. Place on top of meat.

Mix 1 can of cream of mushroom soup with 3/4 cup beef broth. Pour over potatoes and meat.

Cook on veggies setting for 4 minutes. Quick release.

Top with a 1/2 cup shredded cheese. Return lid to let cheese melt.

Sprinkle top with french-fried onions.

It might be a bit wet. So it can sit for a few minutes to cool and thicken on plate.

Tuesday, April 18, 2017

Pressure Cooker Cheesy Scalloped Potatoes

After several attempts, I think I finally figured out how to make creamy tasty scalloped potatoes. They require a little more effort than I had hoped but are done much faster than the traditional oven method. They would also be good with chunks of cooked ham.

This recipe makes enough for 2-3 small side servings.

Slice 5 medium-sized peeled potatoes (1/8-1/4" thick)

1 cup water

1 Tablespoon dried minced onion

salt & pepper, to taste

Place all ingredients in pressure cooker. Set to 4 minutes on vegetable setting.

While the potatoes are cooking, make 3/4 cup of your favorite white sauce.

Quick release the pressure and carefully drain off any extra water.

Gently stir in white sauce and 1/2 cup grated cheese.

Put lid back on pressure cooker and let sit for 15 minutes on the keep warm setting before serving.

Wednesday, March 29, 2017


I recently tried horchata for the very first time. I've seen it on menus but never decided to give it a try. I loved it! I immediately had two thoughts: one, I had to figure out how to make it myself; and, two, it would be great with coffee.

Since I had no idea what it had in it, even after drinking it, I did some research. Wait... all it has in it is rice, water, sugar, milk, cinnamon and vanilla? That didn't seem possible. I did some more research, read some recipe reviews and came up with my own method. It has lots of possibilities and flexibility depending on your taste. I'm sure I'll come up with my own favorite combinations over time.

But for now, here's my base recipe for horchata...

1 1/2 cups rice
2 cups water

Place in a blender and pulse 6-7 times.

Add 3 more cups of water.

Blend until the rice is coarsely ground.

Pour into large bowl with pour spout or pitcher.

Add 2-3 whole cinnamon sticks.

Put a cover on it and place in fridge for 6-8 hours or overnight.

Remove from fridge and pour through a sieve into a clean bowl or pitcher.

Place 1/2 cup sugar (use more or less to taste) and 1/2 Tablespoon of cinnamon into a food processor and pulse until the sugar is finely ground. This helps it dissolve better in the cold liquid.

Whisk well into the rice-y liquid until dissolved.

Then pour in 1 to 1 1/2 cups of milk. I like mine richer so I used some milk with heavy cream added. But I think you could also use half and half or a can of evaporated milk. You could also used any non-dairy milks. (I'm going to try all of those ideas someday)

Then gently whisk in 1/2 Tablespoon of vanilla. I also threw in a bit of almond extract. It's not authentic but I love the flavor it gives. That being said, I will probably try vanilla almond milk next.

Chill and serve. Shake well before serving. It will settle a bit.

By the way, I was right. It is good iced with coffee! Mmmm!

Tuesday, February 28, 2017

Pressure Cooker Bread Pudding with Bourbon Sauce

Our other Fat Tuesday tradition is bread pudding. Despite not finding much to go on on-line, I attempted it anyway...

First I cut up some crusty bread into cubes and put them in front of the woodstove to dry them out a bit. But it's better if you have a few days to let them dry out on their own.

Grease two 8oz ramekins and fill with bread cubes. Stir in some raisins, if you like. I did one of each.

Beat well:
2/3 cup milk
1 large egg
1/8-1/4 cup sugar
splash vanilla
ground nutmeg

Pour egg mixture over bread evenly.

Pour 3 cups hot tap water into pressure cooker.

Put steamer rack in pot and place ramekins on rack.

Turn it on meat setting and let water heat for 5 minutes. It will probably boil.

Turn pressure cooker off.

Put lid on cooker and cook on meat setting for 15 minutes and let natural release for 10 minutes.

When I opened the lid, I didn't expect to see them all boiled over. It was a bit of a mess but didn't seem like a total loss...

Remove the puddings and let them cool 15-30 minutes.

Then make bourbon sauce.

Heat 2 Tablespoons milk and butter, 1 Tablespoon of white and brown sugar on medium-high heat until it just boils. Remove from heat and stir in 1/2 to 1 Tablespoon bourbon.

Spoon sauce over puddings and serve.

The texture of the pudding was nice but I should have added more bourbon to the sauce... :)