Sunday, March 28, 2010

Pressure Cooker Experiment - #2

Today, (after working for a bit), I stopped at the store picking up the necessary items to make 3 pressure cooker dishes. Dish number one: Spaghetti Sauce. It turned out quite yummy and made enough for two nights. We had spaghetti for dinner tonight, and put the rest of the sauce in the freezer for another night. Love being able to do that.

I also made another dish - this one an Alton Brown Pressure Cooker Chili. Larry and I had to sample, a tad on the spicy side. I'll need some sour cream to cool the spice a bit. It is going in the freezer as well.

I purchased the ingredients to make an enchilada dish (yes - in the pressure cooker too), but that will have to wait for another day.

Spring break over... work tomorrow with a busy week ahead; laundry done and put away; bathrooms cleaned; dusting done; and taxes done too. The only thing I didn't do that I had planned on? Exercise! I really wanted to start exercising again. Oh well, there is always tomorrow!

Saturday, March 27, 2010

A New Kitchen Gadget - The Pressure Cooker

Well, darn that QVC kitchen show! It made me start thinking I needed a new kitchen toy. So, started shopping around for an electric pressure cooker. There was not one single model in town, so off to internet shopping. Macy's did the trick - they had a Cuisnart Electric Pressure Cooker on sale. Yipee! It was delivered yesterday, Friday. At the same time, came 3 new cookbooks all about pressure cooking.

Have we tried it out yet - you bet! Last night I tried the Risotto. Hmmm - tasty, but not as good as the kind you stand at the stove for 35 minutes nonstop stirring... that is true risotto. But this modified version (ok the easy way) is still quite tasty.

Todays experiment is Boston Baked Beans and BBQ Ribs. The beans are done, and staying warm in the oven. The ribs are in the cooker right now. They say - 40 minutes and you will have fall off the bone ribs as if they have been slow cooking/smoking all day. We shall see!

Don't ya love new toys that are supposed to make your life easier?

Here is the recipe.

Saucy Ribs Pressure Cooker Style

3 lbs ribs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
2 Tbsp olive oil
1 cup beer
12 oz barbecue sauce

Cut ribs into serving pieces. Mix spices and create a dry rub. Rub onto ribs. Heat oil in pressure cooker. Brown the ribs, all sides. Put in the cooking rack. Pour the beer into the cooking pot. Add the ribs. Lock lid in place, and cook on high pressure 40 minutes. Let cooker depressurize naturally (about 15 minutes). Remove lid. Drain some of the liquid. Add barbecue sauce and ribs back in. Simmer 10-15 minutes. The beer is supposed to be the secret to the unique flavor, so the recipe says to make certain you do not leave it out.

I'll let you know how it goes! So far, so good...

Wednesday, March 24, 2010

Spring Break CHILI NIGHT!

This year we are not going away for Spring Break. It feels good to be home, get things done that I need to get done (ok, like taxes), and have some time for being lazy as well. I've also been doing working a little too... webinar yesterday, meeting today, meeting tomorrow, and need to work on some paperwork too. But, having time is so nice!

I actually had time to cook yesterday - which I love to do, but doesn't happen often. I browsed recipes on the Food Network and found an interesting chili recipe by Rachael Ray. I added a dollop of sour cream to calm the chili down (I may have used too much chipotle chili powder. Pretty spicy..) I also made a cornbread recipe by Paula Deen - boy, was it YUMMY!

So, if you are in the market for a great chili night, give these recipes a try! DELICIOUS...

Paula Deen, Food Network

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Rachael Ray, Food Network

3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin
2 tablespoons grill seasoning(recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef stock (8-ounce box)
2 to 3 tablespoons fresh thyme leaves
8-ounce piece smoked Gouda, shredded
1 small white onion, finely chopped
Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.