Select Page

Pressure Cooker Squash

Last night’s supper consisted of Bourbon Salmon from Fresh Market and mixed vegetables on the grill, watermelon and blackberries, and my favorite squash recipe.

To get the squishy consistency I like in my squash, I usually cook it for hours in a frying pan. To see if I could speed up the process and retain the flavor, I tried the pressure cooker. It worked – delicious squishy squash in less than an hour!

Print Recipe
Pressure Cooker Squash
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Start cooking the bacon in the bottom of the pressure cooker with the lid off while chopping the vegetables.
  2. Add squash, onion, salt and pepper to the pot.
  3. Cover, bring to pressure and cook 15 minutes.
  4. Cool pressure cooker.
  5. Stir and serve immediately, or transfer to a stovetop pan and continue cooking until juices are reduced.

Pressure Cooker Beef Stew

p50-stew-02

I’m obsessed with my pressure cooker. This is the third day I’ve cooked a savory main dish with a cook time of 15 to 25 minutes. Sunday, it was chili. Monday, it was Thai chicken (I’ll post on that later). Last night was beef stew. I adapted this recipe from food.com. It’s fun to find a recipe and modify it for Paleo. I’ve put an asterisk * next to my modifications.

The savory beef stew was delicious, filling, and the stew beef was fall-apart-on-your-fork tender.

Print Recipe
Pressure Cooker Beef Stew
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Cut beef into 1 inch chunks. Heat oil in bottom of pressure cooker until hot, and add meat. Brown for about 5 minutes, stirring.
  2. Add chopped garlic and stir for 1 minute. Add chopped garlic and stir for 1 minute. Add onions, carrots, celery, turnips, salt, pepper, parsley, beef broth, and wine.
  3. Bring to pressure over high heat.
  4. Cook 15 minutes.
  5. Let pot cool on its own, and serve.

Greek Meatza

meatza02

This was pretty good served with a glass of red wine. Next time, I’ll try pizza sauce instead of tomato sauce, replace the oregano and garlic with mint, and top with goat cheese along with the feta.

Print Recipe
Greek Meatza
Course Main Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Sauté onions and garlic in olive oil.
  2. Mix meat, egg, onions, garlic and spices in a large bowl.
  3. Spread meat mixture thinly in the bottom of a large pan.
  4. Bake meat ‘crust’ for 10 minutes at 450. Crust will shrink to approximately 50% of its original size.
  5. Spread tomato sauce, then add toppings. Sprinkle liberally with feta and bake for 5-8 more minutes.

Crock Pot Beef Stew

I made this yesterday, and everyone liked it, including the kids.

Print Recipe
Crock Pot Beef Stew
Course Main Dish
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Course Main Dish
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Instructions
  1. Chop the onion and garlic. Peel and cube the turnips and parsnips.
  2. Brown the stew beef in olive oil and remove to crock pot with drippings. Add a bit more oil to the pan and saute onion and garlic for a few minutes. Add 1/2 c red wine to frying pan and heat, then add contents of pan to crock pot.
  3. Add remainder of ingredients to crock pot and cook on high for 6 hours.