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!
Pressure Cooker Squash
Start cooking the bacon in the bottom of the pressure cooker with the lid off while chopping the vegetables.
Add squash, onion, salt and pepper to the pot.
Cover, bring to pressure and cook 15 minutes.
Stir and serve immediately, or transfer to a stovetop pan and continue cooking until juices are reduced.
My not-so-little girl is home sick, today. I wanted her to have some chicken soup but not the nasty canned stuff. Pressure cooker to the rescue, again! This took about an hour, and it’s far superior to processed. Plus, it was cheap and there’s lots. She likes noodles, so I’m cooking those separately just for her.
Pressure Cooker Chicken Soup
Place the vegetables, bay leaf and parsley in the bottom of the pot. Then add chicken, salt and pepper.
Bring to pressure over high heat. Cook for 15 minutes. Let cool naturally for 5 minutes, then cool with water until pressure releases and remove lid. Let cool for 20 minutes.
Pour off broth. Remove chicken and set aside. Remove bay leaf. Cut vegetables, if desired. Return broth to vegetables. After chicken is completely cooled, pull apart into chunks and add to soup. Reheat and serve.
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.
Pressure Cooker Beef Stew
Cut beef into 1 inch chunks. Heat oil in bottom of pressure cooker until hot, and add meat. Brown for about 5 minutes, stirring.
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.
Bring to pressure over high heat.
Let pot cool on its own, and serve.
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.
Sauté onions and garlic in olive oil.
Mix meat, egg, onions, garlic and spices in a large bowl.
Spread meat mixture thinly in the bottom of a large pan.
Bake meat ‘crust’ for 10 minutes at 450. Crust will shrink to approximately 50% of its original size.
Spread tomato sauce, then add toppings. Sprinkle liberally with feta and bake for 5-8 more minutes.
I made this yesterday, and everyone liked it, including the kids.
Crock Pot Beef Stew
Chop the onion and garlic. Peel and cube the turnips and parsnips.
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.
Add remainder of ingredients to crock pot and cook on high for 6 hours.