Black Beans with Mushrooms and Carrot in the pressure cooker

I got a hankering for something Mexican...not too spicy. So I looked in my cupboards and came up with this recipe. Just to let you know, it's better the second day. Use this as a base and create your own!

Soak the beans overnight in 1 tablespoon of baking soda or if you want it done quicker: Boil a pot of water with 1 tablespoon of baking soda and drop in the beans. Turn off flame. Soak for at least an hour. The water will be dark. Rinse and then proceed.

The beauty about this is that all this can be made ahead of time including the rice. Make it the day before you know that your going to have a busy day. All you have to do is grab an individual bowl, put in the rice and top with the beans, then pop it into the microwave to heat them up. Top it with cheese, sour cream and chives. Warm up some tortillas and dinner is served.

Ingredients:

• 1 cup of dried black beans soaked overnight then rinse and drain
• 1 large yellow onion diced
• 1 large clove of fresh garlic
• 1 tablespoon of dried parsley (or use fresh)
• 1 quart of GF chicken stock
• oil of choice for frying
• 1 big carrot diced
• 1 cup of sliced mushrooms of choice or 2 big handfuls
• 1 package of  Bear-itos Taco Mix (or use a GF favorite)

Directions:

1. Put a couple of tablespoons of oil in the pressure cooker and saute the onions until soft.
2. Add parsley and cook for 1 minute. Continue stirring. Add garlic and cook 1 minute or until garlic scent is released. Add rinsed black beans. 
3. Add 1 quart of chicken stock and the taco mix, stir. Close lid on pressure cooker and put on pressure cap.
4. Heat on high until it starts rocking back and forth, then turn it down so that it keeps rocking.
5. Cook for 15 minutes and take pot off the heat and run cold water over the pot to let steam escape. 
6. Open the pot and put in the carrot and mushrooms. Put lid back on with pressure cap and heat back up until it is rocking again (not violently). Cook another 20 minutes. 
7. Turn off the heat and let sit for 15 minutes, or until steam escapes.
8. Serve over fresh hot rice and top with cheddar cheese a dollop of sour cream and chives.

*Put this in individual servings and freeze for lunch at work. YUM!

Source: Olinda Paul

Pulled Pork-In the Crock Pot

Here is an awesome way to do pork. The first time I heard of doing pork in the crock pot I laughed. I laugh no more. Why worry over the oven when you can do it this way. I like to prep the pork the night before, refrigerate overnight. In the morning before you go to work, pop it into the crock pot and turn on low. When you get home. Dinner is served.

 Buy your pork butt roast...whatever size you need. Oil the inside of the crock pot for easy clean up. Lightly salt and pepper the roast. You may want to stab your pork and insert a little slice of garlic (I do) all over the pork roast. Yum.

 Place the roast inside the crock pot, close the lid, turn on low and walk away. Do NOT lift the lid. It should be ready by dinner, you will have a wonderful roast ready to eat. The beauty of it...you did hardly anything. All you have to do for dinner is throw some bakers (potatoes-be sure to stab them a couple of times, you don't want to clean up the mess when they blow up) in the microwave for 5 minutes, while you make a salad.

Note: You can also (if you are home) top your pork with chutney or your favorite toppings 1 hr. before serving. Remember. Each and every time you open the lid it takes 30 minutes for it to heat back up to the proper heat level. So adjust time accordingly.

Chicken Supper-In the pressure cooker

I tell you, I love my pressure cooker. It is a must have in your kitchen. What a time saver! I had chicken that wasn't all the way defrosted and I needed to make dinner quickly. I threw some rice on the stove and got my pressure cooker out, dropped in some oil, sauted the a quarter of an onion, 1 chopped leek, 1 clove of crushed garlic, and 1/4 of a green bell pepper. Sauted this to get the flavors melded together, took it out and put it in a bowl and set aside.

Put a couple of tablespoons of olive oil in the pot, popped in six pieces of chicken, salted it and browned both sides. Tossed  the mixture in the bowl into the pot, some chopped carrots, a little chopped parsley,1 piece of left over chopped boc choy cabbage and 3/4 cup of sherry. Locked the lid and screwed on the topper. Once it started rocking I timed it for 10 minutes. (remember it was a little frozen when I put it in) so I added 5 more minutes to the time. Normally you cool it quickly under the faucet but I let it cool down by itself.

The rice was done and I opened up the pan. I scooped out some rice for the plate and topped it with 2 pieces of chicken and the contents. What a wonderful supper so juicy and tender, the meat fell off the bone. My 15 year old came back for seconds. It was hearty and delicious.....and soooooo easy.

Steak a la Bourguinonne- In the pressure cooker!

Need supper in a hurry? Nothing can be faster! This is a very satisfying dinner, make some rice and vegetables in your rice cooker and Set your table. Start your pressure cooker it's fast and easy. Dinner in half an hour!


Ingredients:

• 2 slices bacon, diced
• 2lbs. round steak, cut into serving pieces
• 1 4-ounce can mushrooms, drained
• 12 small boiling onions
• 1/2 cup red wine (burgundy or Madeira)

Directions:

1. Cook bacon in pressure cooker.
   
2. Brown meat.
   
3. Add mushrooms, onions, and wine. (add baby carrots if you like)
   
4. Close cover securely.
   
5. Place pressure regulator on vent pipe, when you see it rocking start timing...COOK 15 MINUTES.
   
6. Cool pressure cooker at once under cold running water.
   
7. Thicken gravy, if desired in the pot with lid off.

4 servings

Source: Pressure Cooking Is Pleasure Cooking by Patricia Phillips page 35