Orzo with Garbanzo Beans, Red Onion, Basil and Mint

A perfect recipe for having the girls over for a casual lunch or dinner.  Rather then opening a can of garbanzo beans, I opted to pressure cook dried beans.  The difference is amazing – give it a try.

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

from Giada's Family Dinners

by Giada De Laurentiis

adapted

4  cups reduced-sodium chicken broth or water

1½  cups orzo

1  (15-ounce) can garbanzo beans, drained and rinsed or see below for pressure recipe

1½  cups organic grape tomatoes, halved

¾  cup finely chopped red onion

½  cup chopped fresh basil

¼  cup chopped fresh mint

¾  cup red wine vinaigrette

Salt and freshly ground black pepper

~ bring the broth to a boil in a large, heavy saucepan over high heat

~ stir in the orzo

~ cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes

~ drain the orzo through a strainer

~ transfer the orzo to a large, wide bowl and toss until the orzo cools slightly

~ set aside to cool completely

~ toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat; you may not need all ¾ cup

~ season the salad to taste with salt and pepper, and serve at room temperature

Pressure Cooked Garbanzo Beans

1 cup dried garbanzo beans

4 cups water

1t vegetable oil

~ add all ingredients to pressure cooker

~ secure lid and bring to high pressure

~ cook 30 to 40 minutes

~ quick release by putting cooker into sink and cool with cold water

Yes Christie, the pressure cooked garbanzo beans have a totally different flavor and texture.  They are firm and have more of a crunch but not really a crunch - they are not mushy and the flavor is not obstructed with the can salted preservative sauce.  I now try to pressure cook all of my beans.  Little time and amazing results in fact if you are a fan of Top Chef you are familiar with Michael Voltaggio, he is recently said, “I’m obsessed. I’m cooking all my sauces in it, I’m cooking seeds and nuts, pretty much anything I can put in there. You get such clean flavor so fast.”  Try it you'll like it...

Puerto Rican Chicken in Green Sauce Pressure Cooker

hmmmm....food one of the essence of our being.  One of the simplest pleasures in our lives, we associate memories good and bad with the tastes and smells food brings to us.  We give thanks for food.  

Ten years ago one of the most tragic days struck our country and all of our lives changed.  I taught second grade at the time.  I remember getting up that morning and going thru the normal motions of getting everyone ready to begin the day.  A friend of ours knocked on our window and said, "Did you see what is happening in New York?"  We immediately turned on the TV.  It was surreal.  When I arrived at school, I picked up my class from the playground, took roll with the TV on in the background.  We all watched and discussed what was happening.  One little boy came up to my desk and said, "Today is my birthday and my birthday will never be the same again."  The next day we wrote letters and the following week we made the most beautiful tribute wall at the entrance to our school filled with huge paper yellow ribbons, pictures, names and the children's writings.  That year we learned about giving, sharing, and heroes. So on this the ten year anniversary of September 11th, pay it forward - bring food, cookies or brownies, perhaps dinner to someone in need, a public worker - police, fire ...because food is the universal language.

Puerto Rican Chicken in Green Sauce Pressure Cooker

from Marcia Kiesel

adapted

1 skinless chicken cut into pieces (bone-in)

6 skinless chicken thighs (bone-in)

Salt and freshly ground pepper

1t ground cumin

4 cups packed cilantro leaves

6 garlic cloves, halved

2 large jalapeños, seeded and chopped

1 medium onion, chopped

1 red bell pepper, chopped

1/4 cup dry white wine

2T extra-virgin olive oil, plus more for drizzling

1 1/2 cups chicken stock or low-sodium broth

1 pound medium red skinned potatoes, sliced 1/4 inch thick

Steamed rice and lime wedges, for serving

 ~ season the chicken with salt, pepper and the cumin

~ let stand for 10 minutes

~ meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red bell peppers, wine and 2 tablespoons of the olive oil and puree

~ transfer the puree to pressure cooker and stir in the chicken stock

~ add the chicken and potatoes

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 13 minutes

~ allow pressure to release naturally

over and cook on high for 2 hours, shifting the chicken a few times, until the chicken is cooked through.

~ season the stew with salt and pepper.

~ serve with rice and lime wedges.

Corn on the Cob via Pressure Cooker

Perfect corn in 3 minutes! Thanks to my most wonderful pressure cooker.  Simply fabulous crunchy yet yielding moist kernels of perfection. If you don't have a pressure cooker yet, get one.  I have a Fagor Duo and it's clearly the best.

Corn on the Cob

cooked with a pressure cooker

~ undress corn by removing husk and silk
~ add water to pressure cooker about an inch
~ place steamer basket in pressure cooker
~ add corn to pressure cooker
~ lock on lid and bring to high pressure
~ maintain high pressure for 3 minutes
~ quick release steam
~ remove and enjoy

Firecracker Wings Pressure Cooked and Baked

I am in trouble, I think.  My kids prefer Mom's cooking to going out.  My husband was out of town so I ask them,  "what do you want for dinner?"  Hoping for anything that does not involve a load of dishes and expecting the reply, "let's go out" or some frozen concoction from Trader Joe's.  But oh no, no rest for the wicked.  "We want firecracker wings, corn on the cob and artichokes," they shout out.  After a load of lip smacking and napkins, three messy faces smiled and said, "make again".

Firecracker Wings

from Sunny Anderson and Me

2 jalapeno peppers

1/4 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

2 teaspoons cayenne pepper

2 teaspoons allspice

5 teaspoons fresh thyme

3 teaspoon ground ginger

4 garlic cloves, chopped

5 chives, chopped

1/4 cup apple cider vinegar

1/4 cup lime juice

1/4 cup orange juice

7 lbs chicken wings and legs

honey

2t non modified corn starch 

~ put first 13 ingredients in  blender
~ put all of the chicken in a large zip lock bag and add marinate
~ marinate in the refrigerator 4 hours
~ pour marinate and chicken into pressure cooker
~ cook 6 minutes high pressure
~ natural release about 10 minutes
~ remove chicken and put on parchment paper lined baking sheet
~ preheat oven 450 degrees
~ add corn starch to marinate and whisk
~ whisk over high heat until marinate reduces and thickens
~ squeeze a small amount of honey on each piece of chicken
~ pour marinate over each piece of chicken
~ bake 15 minutes

Braised Lamb with White Beans and Aromatic Vegetables

Four out of five finicky eaters enjoyed this meal.  Surprisingly, all the young'ins gobbled this meal up.  Time is a luxury, I just don't always have...thank goodness for the pressure cooker.  Of course I did not pre-soak the beans over night.  This is where the pressure cooker is golden.  As you can see in the photo, I slightly under cooked the beans since they would continue cooking in the oven.

 

pressure cooked beans

 roasted vegetables and fresh herbs

 

rosemary growing in our garden

 

beans and vegetables so very very good

Pressure Cooker Great North Beans

2 1/2 cups great north beans
8 1/2 cups water
3T oil

~ put all items in pressure cooker
~ bring pressure cooker to high
~ maintain pressure for 18 minutes
~ turn heat off
~ allow pressure to release naturally

Braised Lamb  with White Beans and Aromatic Vegetables

from Maria Helms Sinskey's

The Vineyard Kitchen

adapted

10 medium organic carrots
4 organic celery stalks
1 large sweet onion
8 garlic cloves
5T extra virgin olive oil
sea salt and freshly ground pepper
1 14oz can organic chopped tomatoes in their juices
6 sprigs italian parsley
12 fresh thyme springs
2 2" fresh rosemary
precooked beans
3 large lamb steaks
one bottle of dry white wine (two buck chuck pinot grigio)

~ preheat oven 450
~ wash and trim carrots and celery cut into 1/2" pieces
~ peel and cut onion into thin slices
~ peel and trim, cut garlic in half
~ place vegetables in roaster and toss with 2T olive oil, salt and freshly ground pepper
~ roast in preheated oven 30-40 minutes, stir occasionally
~ remove pan from oven and place on stove so you can add other ingredient before placing back in oven
~ add to roaster can of tomatoes with juices, herbs and half of the beans
~ heat large cast iron skillet over medium high heat
~ add 2 T olive oil
~ season lamb with salt and pepper
~ sear on both side until browned (turn with kitchen tongs)
~ remove lamb from pan and place on top of vegetables
~ pour oil left in pan into roaster
~ add wine to skillet and bring to boil then simmer until reduced by half
~ pour wine into roasting pan over the lamb as well as any brown bits
~ cover toaster with lid or aluminum foil and place in preheated oven for 20 minutes
~ remove lamb, 1/4 vegetables and all of the liquid from roaster and place in pressure cooker
~ cook in pressure cooker high 18 minutes maintain high heat
~ allow to pressure to release naturally
~ serve with extra beans (my youngest favorite) on the side

Barbecue Chicken Under Pressure

 

Need a meal in a flash?  Pressure Cooker a life saver for life's busy schedule.  I was always afraid of pressure cookers with their little clink clank piece.  Visions of explosions clouded my judgment until I saw the new and improved pressure cookers and now I am in love.  

 Quick Barbecue Chicken

  from Cooking Under Pressure

Lorna J. Sass

adapted

2T safflower oil

3 pounds of chicken parts skin removed

2 cups of barbecue sauce

1 cup coarsely chopped sweet onion

~ heat 1T oil in cooker

~ brown chicken well on both sides

~ remove chicken and put in left over oil

~ add onions and cook until soft

~ add sauce and stir well

~ add chicken and any collected juices

~ stir and coast chicken

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 9 minutes

~ reduce pressure with quick release method (make sure it is away from you )

~ serve