I love being able to provide healthy meals for my family. You know those type of meals that do not come out of a box, or that has very few ingredients that do come out of a box. Those meals are extremely hard to prepare from time to time with a busy schedule on top of everything else that has to be done in a day. But I do have a suggestion and hopefully a solution for you.
Over the three weeks I have been trying out a 20th anniversary cookbook that is titled “Cooking Under Pressure” written by Lorna Sass. I am sure the name of the book probably has given it away, but in this book it has tons of healthy meals that can be cooked using your pressure cooker. I know some people do have a fear of using a pressure cooker and honestly I had that fear until around a year ago. I think the main reason I was nervous about one was as a small child I remember my moms decided to blow while she was cooking. But they are made extremely safe these days and in fact not to long ago I did a review on a fantastic and affordable one from Fagor. You can read that review HERE.
This book is filled with so many wonderful recipes and they are all such time savers. Here is one of my favorites (out of many) that I have made from Cooking Under Pressure
2 tablespoons olive oil or butter
1 large onion, coursely chopped
1 garlic clove, minced
1 green or red bell peppers, seeded and finely diced
2 celery stalks, finely chopped
1/2 pound mushrooms, sliced
Pinch of crushed red pepper flakes (optional)
1/2 teaspoon dried oregano or dried basil
2 1/4 cups vegetable or chicken broth or bouillon
2 tablespoon prepared mustard preferably Dijon
Salt to taste (less if using canned broth or bouillon)
1 1/2 cups quinoa, rinsed and drained
Directions:
- Heat the oil in the cooker.
- Saute the onion and garlic until the onion is lightly browned, about 4 minutes.
- Toss in the bell pepper, celery, mushrooms, crushed red pepper (if using), and oregano. Saute an additional 3 minutes, stirring frequently.
- Add the broth, mustard, and salt to taste, and bring to a boil. Stir in Quinoa.
- Lock the lid in place and immediately set the timer for 2 minutes. Over high heat bring toward high pressure. Turn off the heat after 2 minutes; then let the pressure drop naturally for 10 minutes. Remove the lid, tilting it away from you to allow steam to escape.
- If the quinoa is not quite done (it should be translucent and have no opaque white dot in the center), replace the lid and cook over medium heat for a few minutes longer, stirring in a few tablespoons of water if the mixture seems dry.
- Adjust seasoning and serve immediately
Not only does this book include amazing delicious and easy to prepare meals, but it also talks about how to use a pressure cooker. From cleaning it to even knowing how much liquid to put into it. I found this section very helpful. I have cooked numerous times in my pressure cooker without using this recipe book but it is unreal how many times I have called my mom or had to try to figure out how much liquid to put into the pot.
Book Description:
From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order.
Priced at only $23.99 Cooking Under Pressure would make a wonderful stocking stuffer or Christmas gift for someone special on your holiday list. If they are just learning or are already a pro with a pressure cooker I am sure they will love this book. Also on my side bar you can take a sneak peak inside this wonderful book!
