Having gotten a pressure cooker a year ago for Christmas, I've been trying to get acquainted with this kind of cooking, adjusting recipes for high altitude, and trying to make this part of my thinking in the kitchen.
And so far, it's wonderful! I did overcook a head of cauliflower to mush once (which was redeemable mashed with butter on it). It does a stellar job with veggies. Three minutes to do whole brussel sprouts, twelve to do artichokes to perfection, etc. I don't have scorching problems anymore cooking whole grain cereals--you cook it in a metal bowl inside the cooker--in just ten minutes.
I'm still learning how to do meats. I have to adjust times due to high altitude, but it's easy to overcook them and get the meat tough. But I think I've been undercooking so I'll work more on that.
I love the meal-in-one simplicity! A favorite here layers browned hamburger, tomato paste, pasta, veggies, and seasoning...and it done perfectly in ten minutes! (Have I use the word 'perfect' before??)
But my new favorite is soup broth! I half fill the cooker with water, throw in browned beef bones, lamb bones, or chicken parts like backs, wings, etc., some celery, onion, bay leaf, and a couple of peppercorns. Half an hour later I have this rich, delicious broth. The pressure cooker drives out the good gelatin from the marrow and joints, which is fabulously healthy for you.
I might note that I no longer tremble in fear that the whole shebang is going to blow up all over me and the kitchen. I now confidently whip things in and out of it, cavalierly ignore the hissing and sputtering, and laugh triumphantly when I lift the lid and see another success!
So if you have a beautiful pressure cooker that was a wedding gift still sitting in it's box...give it a go! I think you'll love it. Just think of all the other fun things you can do with all the time you'll save...
Stevia Coleslaw and variation
Sounds like a still life, huh?
This recipe can be modified easily, depending on your taste.
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Stir together until well mixed:
Variation: Omit green pepper and onion. Instead, add 1 chopped red delicious apple, 1 can mandarin oranges or one seeded orange cut into bite-sized pieces, 1 can or equivalent fresh pineapple chunks. Not sugar-free because of the fruit but delicious!
This recipe can be modified easily, depending on your taste.
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Stir together until well mixed:
- 2 c. chopped cabbage (green or green/red combo)
- 1/2 finely cut bell pepper
- 1 grated carrot
- (optional: some finely sliced green onion)
- 1/2 c. (or more according to taste) plain yogurt (whole is best; you can also use part mayonaise)
- 1 T. fresh lemon juice
- one packet of Stevia or 1/4 tsp. (or to taste)
Variation: Omit green pepper and onion. Instead, add 1 chopped red delicious apple, 1 can mandarin oranges or one seeded orange cut into bite-sized pieces, 1 can or equivalent fresh pineapple chunks. Not sugar-free because of the fruit but delicious!
Breakfast Rice with Stevia
Here is a favorite breakfast recipe we do with stevia. It's great to make ahead of time and microwave in a dish for a quick meal.
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Blend well together in a mixing bowl:
Great served warm with milk on top. Enjoy!
(Note: For sugar users, substitute 1/3-1/2 c. brow sugar, honey, or maple syrup for stevia. You can also add grated apple, dried fruit, and/or nuts for a heartier dish.)
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Blend well together in a mixing bowl:
- 4 c. cooked brown rice (1 1/2 c. raw cooked with 3 1/2 c. water)
- 4 or 5 large eggs
- 1 lg. can (13.5 oz) coconut milk rinsed with 1/2 c. water (or 2 c. milk)
- 1 tsp. good vanilla
- 1/2 tsp. salt
- 1/4-1/2 tsp. nutmeg
- 2 packets (1 tsp.) powdered stevia
Great served warm with milk on top. Enjoy!
(Note: For sugar users, substitute 1/3-1/2 c. brow sugar, honey, or maple syrup for stevia. You can also add grated apple, dried fruit, and/or nuts for a heartier dish.)
Stevia Blueberry Sauce
This sauce is a delicious replacement for syrup on pancakes and waffles, or to make plain yogurt a bit nicer. The blueberries aren't one of the sweeter fruits so this works well to cut down on that old sugar!
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In a large glass bowl, combine 2 c. frozen blueberries, 1 c. water, 1 tsp. lemon juice, and one packet (1/2 tsp.) stevia. Microwave on high for 10 minutes. Meanwhile, mix 1 1/2 T. cornstarch with 1/8 c. water to a smooth consistency. Stir this mixture carefully into the cooked blueberries, then microwave for 2 more minutes. Stir well to mix.
This thickens when cooled but can be microwaved a bit to thin again.
Store in a glass jar in refrigerator.
NOTE: You can cook this in a saucepan, following the same procedure. It splashes blue everywhere so make sure to cover it!
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In a large glass bowl, combine 2 c. frozen blueberries, 1 c. water, 1 tsp. lemon juice, and one packet (1/2 tsp.) stevia. Microwave on high for 10 minutes. Meanwhile, mix 1 1/2 T. cornstarch with 1/8 c. water to a smooth consistency. Stir this mixture carefully into the cooked blueberries, then microwave for 2 more minutes. Stir well to mix.
This thickens when cooled but can be microwaved a bit to thin again.
Store in a glass jar in refrigerator.
NOTE: You can cook this in a saucepan, following the same procedure. It splashes blue everywhere so make sure to cover it!
Crockpot Granola with Stevia
Now a heads-up about this recipe. It's not as sweet as you're used to and adding too much stevia to something actually makes it taste chemical-ly. But as I've said earlier, when you cut back on sugar, you find you don't need things to be as sweet and can enjoy the subtlety of other flavors and textures. An added benefit of this recipe is the CROCKPOT! Great to save on electricity and keeping your kitchen cooler in the summer. This recipes makes enough for the large crockpots.
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In a large bowl, mix well:
Pour into crockpot, set on low, and slightly prop open the lid to let steam escape. After half an hour, stir every 10 or 15 minutes--once it starts to brown it seems to go pretty fast. Mine is usually done in an hour or so.
Cool. Store in airtight container.
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In a large bowl, mix well:
- 7 c. oatmeal
- 1 c. unsweetened shredded coconut
- 1/2 c. raw sesame seeds
- 1 c. raw pumpkin seeds
- 1 c. raw sunflower seeds
- 1/4 c. flax seeds
- 1 c. nuts of your choice
- 2 tsp. cinnamon
- 1/2 tsp. sea salt
- 3-4 packets stevia (1 1/2 - 2 tsp.)
Pour into crockpot, set on low, and slightly prop open the lid to let steam escape. After half an hour, stir every 10 or 15 minutes--once it starts to brown it seems to go pretty fast. Mine is usually done in an hour or so.
Cool. Store in airtight container.
Quick-and-easy Oven Eggplant
I've never been a real lover of eggplant, but I've been experimenting with various recipes to find something really appealing (it's one of the vegetables I can freely eat on the candida diet). I did this tonight and it was yummy! A new favorite.
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Wash and dice one eggplant, unpeeled. In a bowl, toss eggplant with 2 or 3 tablespoons good olive oil, garlic salt, and Italian seasoning, coating pieces well.
Spread in a casserole dish, sprayed with non-stick spray, and cover with aluminum foil. Bake at 350 degrees for 30 minutes or until fork-tender and a bit carmelized on the bottom. Stir to mix before serving. Serves 3 or 4, depending on size of eggplant.
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Wash and dice one eggplant, unpeeled. In a bowl, toss eggplant with 2 or 3 tablespoons good olive oil, garlic salt, and Italian seasoning, coating pieces well.
Spread in a casserole dish, sprayed with non-stick spray, and cover with aluminum foil. Bake at 350 degrees for 30 minutes or until fork-tender and a bit carmelized on the bottom. Stir to mix before serving. Serves 3 or 4, depending on size of eggplant.
How to keep parsley and cilantro
I got the greatest tip from a friend on how to store fresh parsley and cilantro...and it works!
Just clip off the bottom half inch or so of the bunch and put it in a glass jar filled with water, just like you would do for fresh flowers. Then voila! just keep it on your counter. No refrigeration needed! Change out the water every couple of days, and reclip the bottom of the stems a couple of times a week. Just snip and wash whatever you need.
My friend says she has kept parsley for a month this way! I tried it and have had both going for several days now, and it's working just as she said. I have tried the jar thing before, covered with a plastic bag, in the fridge, but have been so annoyed at how much room it takes up.
An added benefit is the beautiful greenery sitting right there in my kitchen--especially nice in these colorless, wintery months.
And of course you've probably read how fantastic both parsley and cilantro are for your health...
PARSLEY serves as an internal cleanser, aids in digestion, rich in vitamins A, B1, B-complex, C, potassium, manganese, phosporus, calcium, and iron. Good for a breath freshener. Works well in juicing.
CILANTRO, also called coriander, helps to detoxify the body of mercury and other toxic metals and is rich in calcium, iron, carotenes and vitamin C.
So now maybe I'll use these health-giving herbs more with my indoor "garden" at my fingertips!
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P.S. This added a couple of days later: I've found that cilantro doesn't do quite as well as the parsley and needs to be used sooner.
Just clip off the bottom half inch or so of the bunch and put it in a glass jar filled with water, just like you would do for fresh flowers. Then voila! just keep it on your counter. No refrigeration needed! Change out the water every couple of days, and reclip the bottom of the stems a couple of times a week. Just snip and wash whatever you need.
My friend says she has kept parsley for a month this way! I tried it and have had both going for several days now, and it's working just as she said. I have tried the jar thing before, covered with a plastic bag, in the fridge, but have been so annoyed at how much room it takes up.
An added benefit is the beautiful greenery sitting right there in my kitchen--especially nice in these colorless, wintery months.
And of course you've probably read how fantastic both parsley and cilantro are for your health...
PARSLEY serves as an internal cleanser, aids in digestion, rich in vitamins A, B1, B-complex, C, potassium, manganese, phosporus, calcium, and iron. Good for a breath freshener. Works well in juicing.
CILANTRO, also called coriander, helps to detoxify the body of mercury and other toxic metals and is rich in calcium, iron, carotenes and vitamin C.
So now maybe I'll use these health-giving herbs more with my indoor "garden" at my fingertips!
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P.S. This added a couple of days later: I've found that cilantro doesn't do quite as well as the parsley and needs to be used sooner.
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