Cole Slaw Recipe

serving size : 8 3 cups cabbage – thinly sliced 1 cup carrots – thinly sliced 1/2 cup nonfat yogurt 1/4 cup italian salad dressing, low calorie 1 tablespoon onion – minced 1/4 teaspoon celery seed 1/2 teaspoon honey 1/4 teaspoon white pepper 1 tablespoon italian parsley – minced Read More …

Basic Brown Sauce Recipe

makes about 2 1/2 cups 2 tablespoons olive oil 1/2 cup finely chopped yellow onion 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 garlic cloves, minced 1/4 cup all-purpose flour 2 cups vegetable broth or water 1/4 cup dry red wine- 2 tablespoons tomato paste 1 teaspoon minced fresh basil or 1/2 teaspoon dried 1 teaspoon minced fresh thyme or 1/2 teaspoon dried 2 tablespoons soy sauce Read More …

Vegan Carrot Cake Recipe

makes 8 servings 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1 teaspoon salt 1 cup sugar 1/2 cup plain or vanilla soy milk 1/2 cup canola or other neutral oil 1/4 cup pure maple syrup 2 teaspoons pure vanilla extract 2 cups finely shredded carrots 1/2 cup golden raisins cream cheese frosting Read More …

Carrot Bread with Cranberries Walnuts Recipe

makes 1 loaf 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 cup light brown sugar ¾ cup plain or vanilla soy milk 1/3 cup canola oil 1 teaspoon pure vanilla extract 1 1/4 cups finely shredded carrots 1/2 cup sweetened dried cranberries 1/2 cup chopped walnuts Read More …

Curry Roasted Vegetables Recipe

makes 4 to 6 servings 2 large carrots, cut into 1/2-inch slices 2 medium parsnips, cut into 1/2-inch slices 1 medium russet potato, peeled and cut into 1-inch chunks 1 medium red onion, chopped 1/4 cup olive oil 1 1/2 tablespoons hot or mild curry powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 ounces green beans, trimmed and cut into 1-inch pieces Read More …

Great Stuffed Pumpkin Recipe

makes 6 servings 2 small pie pumpkins 2 tablespoons olive oil 2 medium yellow onions, minced 3 celery ribs, minced 3 medium carrots, minced 1/2 cup vegetable broth or water 1 teaspoon salt 3 cups cooked brown rice 2 teaspoons fresh rosemary or 1 teaspoon dried 2 teaspoons fresh minced sage or 1 teaspoon dried 1 teaspoon fresh minced thyme or 1/2 teaspoon dried 1/4 teaspoon freshly ground black pepper 1/2 cup unsalted roasted pumpkin seeds (pepitas)* Read More …

Roasted Vegetable Strudel Recipe

makes 4 to 6 servings 1 medium red onion, halved and thinly sliced 1 medium red or yellow bell pepper, cut into 1/2-inch strips 12 asparagus spears, tough ends trimmed 1 small zucchini, cut into 3-inch-long strips 8 ounces white mushrooms, lightly rinsed, patted dry and chopped 2 medium carrots, cut into 1/4-inch slices 3 tablespoons olive oil salt and freshly ground black pepper 3 ripe plum tomatoes, halved lengthwise and cut into strips 2 cups fresh spinach leaves, stemmed and coarsely chopped 1 teaspoon dried thyme 1 1/2 cups cooked or 1 can white beans-, drained, rinsed and mashed 6 sheets frozen phyllo dough, thawed* 1/4 cup vegan margarine, melted Read More …

Vegetarian Paella Recipe

makes 4 servings 2 tablespoons olive oil 2 medium carrots, cut into 1/4-inch slices 1 celery rib, cut into 1/4-inch slices 1 medium yellow onion, chopped 1 medium red bell pepper, cut into 1/2-inch dice 3 garlic cloves, chopped 8 ounces green beans, trimmed and cut into 1-inch pieces 1 1/2 cups cooked or 1 can dark red kidney beans-, drained and rinsed 1 (14.5-ounce) can diced tomatoes, drained 2 1/2 cups vegetable broth salt 1/2 teaspoon dried marjoram 1/2 teaspoon crushed red pepper 1/2 teaspoon ground fennel seed 1/4 teaspoon saffron or turmeric ¾ cup long-grain rice 2 cups oyster mushrooms, lightly rinsed and patted dry 1 (14-ounce) can artichoke hearts, drained and quartered Read More …

Rustic Cottage Pie Recipe

makes 4 to 6 servings 4 yukon gold potatoes, peeled and cut into 1-inch dice 2 tablespoons vegan margarine 1/4 cup plain unsweetened soy milk salt and freshly ground black pepper 1 tablespoon olive oil 1 medium yellow onion, finely chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 12 ounces seitan finely chopped 1 1/2 cups mushroom sauce 1 cup frozen peas 1 cup frozen corn kernels 1 teaspoon dried savory 1/2 teaspoon dried thyme Read More …

Tempeh Sweet Potato Shepherds Pie Recipe

makes 4 servings 8 ounces tempeh 3 medium sweet potatoes, peeled and cut into 1/2-inch dice 2 tablespoons vegan margarine 1/4 cup plain unsweetened soy milk salt and freshly ground black pepper 2 tablespoons olive oil 1 medium yellow onion, finely chopped 2 medium carrots, chopped 1 cup frozen peas, thawed 1 cup frozen corn kernels, thawed 1 1/2 cups mushroom sauce 1/2 teaspoon dried thyme Read More …

Brown Rice Lentil Pilaf Recipe

makes 4 to 6 servings ¾ cup brown lentils, picked over, rinsed and drained 1 tablespoon olive oil 1 large yellow onion, minced 1 medium carrot, chopped 2 garlic cloves, minced 1 cup long-grain brown rice 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cumin 3 cups water salt 3 tablespoons minced fresh cilantro freshly ground black pepper Read More …

Wild Rice Millet Croquettes Recipe

makes 4 to 6 servings ¾ cup cooked millet 1/2 cup cooked wild rice 3 tablespoons olive oil 1/4 cup minced onion 1 celery rib, finely minced 1/4 cup finely shredded carrot 1/3 cup all-purpose flour 1/4 cup chopped fresh parsley 2 teaspoons dried dillweed salt and freshly ground black pepper Read More …

Vegetable Fried Rice Recipe

makes 4 servings 2 tablespoons canola or grapeseed oil 1 medium yellow onion, finely chopped 1 large carrot, finely chopped 1 medium zucchini, finely chopped 2 garlic cloves, minced 2 teaspoons grated fresh ginger 3 green onions, minced 1/2 teaspoon turmeric (optional) 31/2 cups cold cooked long-grain rice 1 cup frozen peas, thawed 3 tablespoons soy sauce 2 teaspoons mirin or dry white wine 1 tablespoon toasted sesame oil Read More …

Millet-Topped Lentil Shepherds Pie Recipe

makes 4 servings 2 cups water salt 1 cup millet 1 tablespoon nutritional yeast 1 tablespoon vegan margarine 1 tablespoon olive oil 1 medium yellow onion, chopped 2 garlic cloves, minced 1 medium red bell pepper, chopped 2 medium carrots, chopped 1 (14.5-ounce) can diced tomatoes, drained and finely chopped 1/2 cup brown lentils, picked over, rinsed and drained 1 cup chopped white mushrooms 1 cup fresh or frozen corn kernels 1 cup frozen peas 1 cup vegetable broth 1 teaspoon dried thyme 1 teaspoon dried marjoram freshly ground black pepper 1/2 teaspoon sweet or smoked paprika Read More …

Autumn Medley Stew Recipe

makes 4 to 6 servings 2 tablespoons olive oil 8 ounces seitan cut in 1-inch cubes salt and freshly ground black pepper 1 large yellow onion, chopped 2 garlic cloves, minced 1 large russet potato, peeled and cut into 1/2-inch dice 1 medium carrot, cut into 1/4-inch dice 1 medium parsnip, cut into 1/4-inch dice chopped 1 small butternut squash, peeled, halved, seeded and cut into 1/2-inch dice 1 small head savoy cabbage, chopped 1 (14.5-ounce) can diced tomatoes, drained 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed 2 cups vegetable broth or water 1/2 cup dry white wine 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 cup crumbled angel hair pasta Read More …

Beans Bourguignon Recipe

makes 4 servings 2 tablespoons vegan margarine 2 tablespoons all-purpose flour 1 tablespoon olive oil 3 medium shallots, cut into 1/2-inch dice 4 medium carrots, cut diagonally into 1/4-inch slices 2 garlic cloves, minced 12 ounces white mushrooms, lightly rinsed, patted dry and quartered 1 teaspoon dried thyme 1 bay leaf 1 cup canned crushed tomatoes 1/2 cup vegetable broth or water 1 cup dry red wine- 3 cups cooked red kidney beans-, drained and rinsed salt and freshly ground black pepper Read More …

Moroccan Vermicelli Veg Soup Recipe

makes 4 to 6 servings 1 tablespoon olive oil 1 small onion, chopped 1 large carrot, chopped 1 celery rib, chopped 3 small zucchini, cut into 1/4-inch dice 1 (28-ounce) can diced tomatoes, drained 2 tablespoons tomato paste 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon zaatar spice (optional) 1/4 teaspoon ground cayenne 6 cups vegetable broth or water salt 4 ounces vermicelli 2 tablespoons minced fresh cilantro, for garnish Read More …

Mulligatawny Soup Recipe

makes 4 to 6 servings 2 tablespoons olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, cut into 1/4-inch slices 1 medium green bell pepper, chopped 1 garlic clove, minced 1 serrano or other hot green chile, seeded and minced 2 teaspoons grated fresh ginger 1 tablespoon hot or mild curry powder 5 cups vegetable broth or water 1/2 cup red lentils, picked over, rinsed and drained salt and freshly ground black pepper 1/3 cup brown basmati rice 1 (13.5-ounce) can unsweetened coconut milk 1 granny smith apple, finely chopped 1 tablespoon fresh lemon juice 1/4 cup chopped fresh cilantro, for garnish Read More …

Lemony Lentil Rice Soup Recipe

makes 6 servings 2 tablespoons olive oil 1 medium onion, chopped 1 medium carrot, cut into 1/4-inch dice 1 celery rib, cut into 1/4-inch dice 1 1/4 cups brown lentils, picked over, rinsed and drained ¾ cup long-grain brown rice 1 (14.5-ounce) can crushed tomatoes 2 cups tomato juice 2 bay leaves 1/2 teaspoon ground cumin 6 cups water 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 2 tablespoons minced fresh parsley Read More …

Roasted Vegetable Bisque Recipe

makes 6 servings 1 large onion, coarsely chopped 2 medium carrots, coarsely chopped 1 large russet potato, peeled and cut into 1/2-inch dice 1 medium zucchini, thinly sliced 1 large ripe tomato, quartered 2 garlic cloves, crushed 2 tablespoons olive oil 1/2 teaspoon dried savory 1/2 teaspoon dried thyme salt and freshly ground black pepper 4 cups vegetable broth or water 1 tablespoon minced fresh parsley, for garnish Read More …

Lasagna Primavera Recipe

makes 6 to 8 servings 8 ounces lasagna noodles 2 tablespoons olive oil 1 small yellow onion, chopped 3 garlic cloves, minced 6 ounces silken tofu, drained 3 cups plain unsweetened soy milk 3 tablespoons nutritional yeast 1/8 teaspoon ground nutmeg salt and freshly ground black pepper 2 cups chopped broccoli florets 2 medium carrots, minced 1 small zucchini, halved or quartered lengthwise and cut into 1/4-inch slices 1 medium red bell pepper, chopped 2 pounds firm tofu, drained and patted dry 2 tablespoons minced fresh flat-leaf parsley 1/2 cup vegan parmesan or parmasio 1/2 cup ground almonds or pine nuts Read More …

Ziti with Abruzzese Vegetable Ragu Recipe

makes 4 servings 1 tablespoon olive oil 1 medium onion, chopped 1 medium carrot, finely chopped 1 medium yellow bell pepper, chopped 3 garlic cloves, minced 2 tablespoons tomato paste 1/2 cup dry red wine- 1/2 teaspoon dried oregano 1 (28-ounce) can diced tomatoes, drained 1/4 teaspoon crushed red pepper salt and freshly ground black pepper 1 pound ziti 1/4 cup minced fresh parsley, for garnish Read More …

Winter Pasta Salad and Creamy Mustard Vinaigrette Recipe

makes 4 servings 8 ounces ziti 2 1/2 cups broccoli florets 1 small red onion, chopped 2 medium carrots, grated 1 1/2 cups frozen peas, thawed 1/2 cup silken tofu, drained 3 tablespoons dijon mustard 2 tablespoons cider vinegar 2 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Read More …

Asian Noodle Salad with Tempeh Recipe

makes 4 servings 8 ounces tempeh 2 tablespoons grapeseed oil 3 tablespoons soy sauce 8 ounces linguine or thin rice noodles 1 tablespoon toasted sesame oil 1/2 cup creamy peanut butter 2 garlic cloves, minced 1 teaspoon asian chili paste 1 teaspoon grated fresh ginger 1 teaspoon sugar 2 tablespoons rice wine vinegar 1/2 cup water 1 medium carrot, shredded 1 medium red bell pepper, cut into matchsticks 1/2 cup frozen baby peas, thawed 1/4 cup minced green onions Read More …

Crunchy Sesame Coleslaw Recipe

makes 4 servings 1/4 cup tahini (sesame paste) 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 1/2 teaspoon sugar salt and freshly ground black pepper 3 cups shredded green cabbage 1 medium carrot, shredded 12 snow peas, trimmed and cut diagonally into thin matchsticks 2 green onions, minced 2 tablespoons toasted sesame seeds, for garnish 1 cup crispy chow mein noodles (optional) Read More …

Indonesian Potato Salad Recipe

makes 4 to 6 servings 1 1/2 pounds small white potatoes, unpeeled 1 cup frozen peas, thawed 1/2 cup shredded carrot 4 green onions, chopped 1 tablespoon grapeseed oil 1 garlic clove, minced 1/3 cup creamy peanut butter 2 teaspoons sugar 1/2 teaspoon asian chili paste 2 tablespoons soy sauce 1 tablespoon rice vinegar ¾ cup unsweetened coconut milk 3 tablespoons chopped unsalted roasted peanuts, for garnish Read More …

Lentil Walnut Pasties Recipe

makes 4 to 6 pasties 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2/3 cup vegan margarine, softened 1/3 cup soy milk 1 tablespoon olive oil 1 small potato, peeled and shredded 1 medium carrot, finely chopped 1/2 cup minced onion 2 garlic cloves, minced 1 teaspoon soy sauce 1/2 teaspoon dried thyme 1/2 teaspoon dried savory 1/4 teaspoon freshly ground black pepper 1 cup cooked brown lentils 1/2 cup finely chopped walnuts Read More …

Green Bean Pear Salad Almonds Recipe

makes 4 servings 1/4 cup toasted sesame oil 3 tablespoons rice vinegar 2 tablespoons almond butter 2 tablespoons soy sauce 1 tablespoon agave nectar 1 teaspoon grated fresh ginger 1/8 teaspoon ground cayenne 8 ounces green beans, trimmed and cut into 1-inch pieces 1 carrot, cut on the diagonal into 1/4-inch slices 1/4 cup minced red onion 2 ripe pears, cored and cut into 1/2-inch dice 1/2 cup toasted slivered almonds 1/4 cup golden raisins 4 to 6 cups mixed salad greens Read More …

Mango Snow Pea Salad Recipe

makes 4 servings 1/2 teaspoon minced garlic 1/2 teaspoon grated fresh ginger 1/4 cup creamy peanut butter 1 tablespoon plus 1 teaspoon light brown sugar 1/4 teaspoon crushed red pepper 3 tablespoons rice vinegar 3 tablespoons water 1 tablespoon soy sauce 2 cups snow peas, trimmed and lightly blanched 2 ripe mangos, peeled, pitted, cut into 1/2-inch dice 1 large carrot, shredded 1 medium cucumber, peeled, halved lengthwise and seeded 3 cups shredded romaine lettuce 1/2 cup chopped unsalted roasted peanuts, for garnish Read More …

Rainbow Sushi Recipe

makes 6 rolls 1 1/2 cups sushi rice 3 cups water 1/4 cup rice vinegar 2 teaspoons sugar 1/2 teaspoon salt 6 nori sheets 1 medium english cucumber, peeled, halved lengthwise, seeded and cut into thin strips 1 medium red bell pepper, cut lengthwise into thin strips 1 medium carrot, shredded 1 tablespoon wasabi powder 1 tablespoon warm water pickle- ginger, for garnish soy sauce, for dipping Read More …

Lentil Swiss Chard Soup Slow Cooker Recipe

serves 4 active time 15 minutes pressure/manual (high) natural/quick release 6 cups water 1 (12-ounce) package frozen swiss chard or spinach 1 cup dry brown lentils, rinsed and drained 1 cup diced onions ½ cup diced celery ½ cup diced carrot 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 1 tablespoon tomato paste 1 tablespoon chicken broth base 1 teaspoon ground cumin ½ teaspoon salt 1 teaspoon black pepper 1 tablespoon red wine vinegar Read More …

Beef Sauerbraten Slow Cooker Recipe

serves 6 active time 15 minutes pressure/manual (high) natural/quick release for the spice bag 3 tablespoons pickling spice 1 teaspoon juniper berries 2 bay leaves for the meat 1 (3-pound) beef rump roast, cut into 3 large pieces 2 cups sliced yellow onions 1 cup coarsely chopped carrots 1 tablespoon minced fresh ginger 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon black pepper ½ cup red wine vinegar 1 cup chicken broth ½ cup crushed gingersnaps (optional) ½ cup sour cream 2 tablespoons coarse mustard Read More …

Russian Borscht Slow Cooker Recipe

serves 8 active time 15 minutes saute; pressure/manual (high) natural/quick release for the first cooking cycle 4 slices bacon, chopped 2 pounds beef short ribs, meat trimmed from the bones and cut into bite-size pieces 1 (14.5-ounce) can diced tomatoes, undrained 2 cups water 1 cup chopped yellow onions 2 large carrots, coarsely chopped 5 garlic cloves, chopped 2 bay leaves 1 teaspoon salt ½ teaspoon red pepper flakes ½ teaspoon black pepper for the second cooking cycle 2 cups shredded cabbage or coleslaw mix 1½ cups water 1 cup coarsely shredded beets 1 cup coarsely shredded carrots 3 tablespoons red wine vinegar for serving sour cream chopped fresh dill Read More …

Japanese Chicken Curry Slow Cooker Recipe

serves 6 active time 10 minutes saute; pressure/manual (high) quick release 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1½ cups thickly sliced yellow onions 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1½ cups water 4 red potatoes, quartered 2 carrots, coarsely chopped ½ (8.1-ounce) package vermont curry (6 cubes) (see note) ½ cup full-fat coconut milk hot cooked rice or noodles (optional) Read More …

Tomato Seafood Stew Slow Cooker Recipe

recipe for: cioppino serves 4 active time 20 minutes pressure/manual (high); saute natural/quick release 1 (14.5-ounce) can fire-roasted diced tomatoes 1 cup diced yellow onions 1 cup chopped carrots or bell pepper 1 cup water 1 cup white wine or chicken broth 2 tablespoons minced garlic 2 teaspoons fennel seeds, toasted and ground 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, plus more for garnish 2 bay leaves salt 4 cups mixed seafood, such as white fish chunks, peeled shrimp, bay scallops, shelled mussels, and calamari rings 1 to 2 tablespoons fresh lemon juice crusty bread, toasted Read More …

Crock Pot Chicken Pad Thai Slow Cooker Recipe

2 to 3 lbs. of chicken breasts- 2 medium zucchini 1 large carrot 1 handful of bean sprouts 1 small bunch of green onions for sauce and garnish 1 cup of coconut milk 1 cup of chicken stock 2 heaping tbsps. of sun butter 1 tbsp of coconut aminos 2 tsp of paleo friendly red boat fish sauce. 2 tsp of powdered ginger 2 cloves of garlic, smashed and minced 1 tsp of cayenne pepper 1 tsp of red pepper flakes salt & pepper for seasoning the chicken chopped cashews for garnish. chopped cilantro for garnish. Read More …

Crock Pot Thai Chicken Slow Cooker Recipe

½ tbsp green curry paste 1/4 cup chicken broth oz can coconut milk tbsp fish sauce 1 tbsp agave nectar 2 lbs chicken, chopped into bite-sized pieces 1 small onion, chopped 1/3 cup carrot matchsticks 1 cup mushrooms, chopped 2 cups cauliflower florets, chopped Read More …

Home-Style Chicken Noodle Soup Slow Cooker Recipe

6 chicken legs 1 package of carrots (cut into bite size pieces) 10 oz. frozen corn 10 oz. frozen peas 1 tsp basil 1 small onion, finely chopped 1 can cream of chicken soup approximately 3 cups noodles. water. Read More …

Sweet Sour Crock Pot Chicken Wirh Brown Rice Slow Cooker Recipe

1 lb. baby carrots – or 4 carrots cleaned and sliced into chunks 1 med onion, cut into wedges 6 boneless, skinless chicken breast- halves 20-oz. canned pineapple chunks 1/3 cup packed brown sugar 1 tbsp low-sodium soy sauce 2 tsp chicken bullion granules 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp garlic powder 3 tbsp cornstarch 1/4 cup water 3 cups cooked brown rice Read More …

Sweet Sour Crock Pot Chicken Slow Cooker Recipe

1/2 med onion sliced 1 med carrot sliced 1 med celery sliced 3 chicken breasts- 1/3 cup firmly packed brown sugar 1/3 cup catalina dressing 1/4 cup soy sauce 1 tsp ginger 1 can pineapple liquid reserved 1 tbsp cornstarch 1 med green pepper sliced 1 med red pepper sliced Read More …

Easy Chicken Lettuce Wraps Slow Cooker Recipe

3 large boneless skinless chicken breasts- 1 celery stalk 1 onion, diced 1 clove garlic 16 oz. low sodium chicken broth 1/2 cup hot wing sauce 6 large lettuce leaves (bibb or iceberg) 1 1/2 cups shredded carrots 2 large celery stalks, thinly sliced blue cheese, for serving ranch dressing, for serving Read More …

Crock Pot Healthy Kale and Chicken Soup Slow Cooker Recipe

6 boneless, skinless chicken thighs 3 1/2 cups of homemade chicken bone broth 1/2 of a large white onion – chopped 4 large cloves of garlic – smashed 1 1/2 cups shredded carrots 4 cups of chopped kale 1 1/2 tsp parsley salt and pepper to taste Read More …

Squash Casserole Slow Cooker Recipe

480 g thinly sliced yellow squash ½ cup (80 g) chopped onion 1 cup (130 g) shredded carrot 1 can (10 ounces, or 280 g) low-salt cream of chicken soup 1 cup (230 g) fat-free sour cream ¼ cup (31 g) flour 225g reduced-sodium stuffing mix, crumbled ½ cup (112 g) unsalted butter, melted Read More …

Creamy Zucchini Casserole Slow Cooker Recipe

360 g thinly sliced zucchini 1 cup (160 g) diced onion 1 cup (130 g) shredded carrot 1 can (280 g) low-salt cream of mushroom soup 10 ounces (280 g) low-salt cream of chicken soup Read More …

Carrot Bread Slow Cooker Recipe

1 cup (125 g) flour 1 cup (200 g) sugar 1 tsp baking powder 1 tsp ground cinnamon ½ cup (120 ml) egg substitute ½ cup (120 ml) canola oil 260 g grated carrots ½ cup (55 g) chopped pecans Read More …

Italian Chicken and Bean Stew Slow Cooker Recipe

2 boneless skinless chicken breasts-, cut in 1½-inch (3 8 cm) pieces 19 ounces (530 g) no-salt-added cannellini beans-, drained and rinsed 15 ounces (425 g) no-salt-added kidney beans-, drained and rinsed 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes, undrained 1 cup (100 g) chopped celery 1 cup (130 g) sliced carrots 1 tsp minced garlic 1 cup (235 ml) water ½ cup (120 ml) dry red wine- 3 tbsps (48 g) no-salt-added tomato paste 1 tbsp (13 g) sugar 1¼ teaspoons italian seasoning Read More …

Cold Weather Beef Stew Slow Cooker Recipe

2 tbsps (28 ml) olive oil 1½ pounds (680 g) beef round roast, cut in 1 cubes 1 can (28 ounces, or 785 g) no-salt-added diced tomatoes 1 cup (130 g) sliced carrots 1 cup (100 g) sliced celery 950 ml low-salt beef broth ½ cup 120 ml red wine- 1 cup (160 g) coarsely chopped onion ½ teaspoon black pepper 1 tsp oregano ½ teaspoon thyme ½ cup (75 g) pasta, small shape like orzo Read More …

Chicken Rice Soup Slow Cooker Recipe

5 cups 1 2 l low-salt chicken broth 8 ounces (225 g) mushrooms, sliced ¾ cup (75 g) sliced celery ½ cup (65 g) sliced carrots ½ cup (93 g) uncooked long-grain rice ¼ cup (25 g) chopped scallions ½ teaspoon ground sage ¼ teaspoon black pepper Read More …

Asian Turkey and Rice Soup Slow Cooker Recipe

3½ cups (820 ml) low-salt chicken broth 2 cups 280 g chopped cooked turkey 140 g sliced mushrooms 1½ cups (355 ml) water 1 cup (130 g) julienned carrots ½ cup (80 g) chopped onion 2 tbsps (28 ml) low-salt soy sauce 2 teaspoons grated fresh ginger 1 tsp minced garlic 1½ cups (105 g) sliced bok choy 1 cup (185 g) instant brown rice 1 cup (45 g) chow mein noodles Read More …

Chicken Corn Soup Slow Cooker Recipe

1 pound (455 g) boneless skinless chicken breast-, cubed 1 cup (160 g) chopped onion ½ teaspoon minced garlic ¾ cup (98 g) sliced carrots ½ cup (50 g) chopped celery 2 medium potatoes, cubed 340g cream-style corn 340g frozen corn 475 ml low-salt chicken broth ¼ teaspoon pepper Read More …

Pork Stew Slow Cooker Recipe

1 pound (900 g) ground pork 560g low-salt cream of mushroom soup 1 pound (455 g) frozen green beans 2-3 potatoes, diced 1 cup (130 g) chopped carrots 1 cup (160 g) diced onions 700 ml water ½ cup (50 g) chopped celery ¼ teaspoon black pepper ¼ teaspoon garlic powder Read More …

Curried Pork and Split Pea Soup Slow Cooker Recipe

1½ pounds (680 g) boneless pork loin roast 1 cup (225 g) green split peas, rinsed and drained ½ cup (65 g) finely chopped carrots ½ cup (50 g) finely chopped celery ½ cup (80 g) finely chopped onions 4 ounces 115 g mushrooms, sliced 4 l low-salt chicken broth 2 teaspoons curry powder ½ teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon pepper 60 g fresh spinach, torn Read More …

Vegetarian Stew Slow Cooker Recipe

1 cup (110 g) cubed potatoes ½ cup (65 g) sliced carrots 1 cup (160 g) chopped onion ½ cup (50 g) chopped celery 360 g no-salt-added stewed tomatoes 700 ml low-salt vegetable broth 1 teaspoon thyme ½ teaspoon parsley ½ cup (95 g) brown rice 1 pound (455 g) frozen green beans 1 pound (455 g) frozen corn 5¾ cups (1.4 l) low-salt vegetable juice Read More …

Tomato Lentil Soup Slow Cooker Recipe

700 ml water 1 can (28 ounces, or 785 g) no-salt-added diced tomatoes, undrained 1 can 6 ounces, or 170 g no-salt-added tomato paste ½ cup (120 ml) dry red wine- ½ teaspoon basil ½ teaspoon thyme 1 pound (455 g) lentils, rinsed and drained 1 cup (160 g) chopped onion 1 cup (130 g) sliced carrots 1 cup (100 g) sliced celery 1 tsp minced garlic Read More …

Marinated Pot Roast Slow Cooker Recipe

3 pounds (1.3 kg) beef chuck roast 1½ cups (355 ml) low-salt tomato juice ¼ cup (60 ml) red wine vinegar ½ teaspoon minced garlic 2 tsps worcestershire sauce ½ teaspoon basil ½ teaspoon thyme ¼ teaspoon pepper 1 cup (160 g) chopped onion 1 cup (130 g) sliced carrot ½ cup (120 ml) cold water ¼ cup (31 g) flour Read More …

Beef with Wild Rice Slow Cooker Recipe

1 cup (160 g) wild rice, rinsed and drained 1 cup (100 g) chopped celery 1 cup (130 g) chopped carrots 115g mushrooms, sliced 1 cup (160 g) chopped onion ½ cup (55 g) slivered almonds 1 pound (900 g) beef round steak, cut in bite-size pieces 475 ml low-salt beef broth Read More …

Chicken and Dumplings Slow Cooker Recipe

for the soup: 560 g cubed cooked chicken 1 4 l low-salt chicken broth 1 tablespoon 4 g fresh parsley 1 cup (160 g) chopped onion 1 cup (100 g) chopped celery 2-3 potatoes, diced 340g frozen green beans 1 cup (130 g) sliced carrots for the dumplings: 250 g flour 4 tsps (18 g) baking powder ¼ cup (60 ml) egg substitute 1 tbsp (15 ml) olive oil ½ cup (120 ml) skim milk Read More …

Asian Chicken Slow Cooker Recipe

boneless skinless chicken breasts-, cubed 1 cup (130 g) diced carrots ¼ cup (40 g) chopped onion ½ cup (120 ml) low-salt soy sauce ¼ cup (60 ml) rice vinegar ¼ cup (30 g) sesame seeds 1 tbsp (5.5 g) ground ginger 1 tsp sesame oil 1 cup (71 g) broccoli 1 cup (100 g) cauliflower Read More …

Chicken and Vegetable Casserole Slow Cooker Recipe

4 chicken breast- halves, skin removed 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes 280g frozen green beans 475 ml low-salt chicken broth 1 cup 190 g brown rice 1 cup (70 g) sliced mushrooms ½ cup (65 g) chopped carrots 1 cup (160 g) chopped onion ¼ teaspoon minced garlic ½ teaspoon poultry seasoning Read More …

Steak in Wine Sauce Slow Cooker Recipe

1 pound (900 g) beef round steak 2 tbsps (15 g) flour ½ teaspoon black pepper 2 tbsps (28 ml) olive oil 1 cup (160 g) chopped onion ½ cup (65 g) sliced carrot 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes ¾ cup (175 ml) dry red wine- ½ teaspoon minced garlic Read More …

Watercress Salmon Roulade with Orange Salad Seafood Recipe

213 g canned pink salmon 3 bn watercress – washed and trimmed 3 oranges 1 carrot – peeled – shredded or thinly sliced 2 tb sunflower or sesame oil 2 ts sesame seeds seasoning to taste. 15 g polyunsaturated margarine 15 g plain flour 50 g peeled prawns – chopped 50 g button mushrooms – chopped 4 eggs – separated Read More …

Baby Buffalo Cottage Pie Pressure Cooker Recipe

makes 1¾ cups or 14 (1-ounce) ice-cube tray servings – cooker: any size – time: 5 minutes at high pressure 1 teaspoon light olive oil or butter (optional) ¼ pound 4 ounces lean ground buffalo (bison), or ground beef-, or ground lamb 1 small shallot, minced 1 small carrot, peeled and chopped into ½-inch pieces (1/3 cup) 1 small potato, peeled and chopped into ½ inch pieces (¾ cup) ¾ cup unsalted chicken broth small pinch dried or fresh thyme 8 fresh green beans, ends trimmed and cut into ½-inch pieces (1/3 cup) ¼ cup frozen green peas Read More …

Red Lentil Soup for Baby Pressure Cooker Recipe

makes 3½ cups or 28 (1-ounce) ice-cube tray servings – cooker: 5- to 7-quart or larger – time: 4 minutes at high pressure 1 cup red lentils (masoor dal), picked over and rinsed ½ cup finely chopped or grated carrot, celery, or zucchini (or combination) 3½ cups water or baby chicken stock ½ teaspoon turmeric 1 tablespoon olive oil pinch sea salt (optional) Read More …

Sherry Carrots with Raisins and Pine Nuts Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 2½ minutes at high pressure 3 tablespoons pine nuts ¼ cup olive oil or rendered duck fat 1½ pounds carrots (8 to 10 medium), peeled and cut into ½-inch-thick rounds 1/3 cup golden raisins ¾ cup water dash sea salt 2 tablespoons sherry vinegar freshly ground black pepper Read More …

Mushroom Bourguignon Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 10 minutes at high pressure 5 tablespoons olive oil 2 large portobello mushrooms, stems and black gills removed, thickly sliced, then cut into chunks 2 pounds cremini mushrooms, sliced sea salt and freshly ground black pepper 1 large yellow or white onion, finely chopped 1 pound carrots, cut into 1-inch pieces on the diagonal 2 cloves garlic, finely chopped 2 tablespoons potato starch (not potato flour) or rice flour 1 pound baby new white or red potatoes, scrubbed, unpeeled, and quartered 1 rib celery, cut into ½-inch-thick slices on the diagonal 2 cups dry red wine- 3 cups beef, chicken, or vegetable broth 1 teaspoon dried herbes de provence 2 bay leaves 2 tablespoons tomato paste 2 tablespoons cornstarch dissolved in 2 tablespoons cold water Read More …

Tzimmes Pressure Cooker Recipe

serves 10 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 4 medium sweet potatoes, peeled and cut into 1-inch slices 5 large carrots, peeled and sliced into 1-inch chunks 2 cups butternut squash, peeled and diced into 1-inch pieces 2 cups pitted prunes 1 cup dried apricot halves ½ cup golden raisins 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cardamom 2 tablespoons brown sugar 1 cup orange juice Read More …

Instant Pot Cassoulet Pressure Cooker Recipe

serves 8 to 10 – cooker: 8-quart or larger – time: 20 minutes at high pressure (then 1 hour in oven) cassoulet: 2 cups dried tarbais, lingot, coco, cannellini, great northern, or flageolet beans-, soaked and drained 4 cups unsalted or reduced-sodium chicken broth ½ pound sliced bacon, cut into ¾-inch pieces 1 to 1½ pounds lamb shoulder chops, the thickest in the case, trimmed of fat 1 pound pork shoulder or veal stew meat, trimmed of fat and cut into 1½- to 2-inch chunks olive or sunflower oil, as needed 2 confit duck legs 2 large onions, chopped 4 cloves garlic, chopped 4 medium carrots, sliced ½ inch think 2 ribs celery, chopped into ½-inch pieces, leafy tops reserved for bouquet garni ½ pound sweet italian sausages 1 cup dry white wine 1 (28-ounce) can whole tomatoes packed in juice, undrained ½ teaspoon freshly ground black pepper 1 teaspoon dried thyme or 3 to 4 sprigs fresh thyme 2 big sprigs fresh flatleaf parsley 1 bay leaf salt bread crumb topping: 3 cups soft, fresh bread crumbs (grind several slices of a good quality firm country bread such as a boule or a ciabatta) ¼ cup minced fresh flatleaf parsley 2 tablespoons butter, melted and cooled, or olive oil Read More …

Easy Bean Salad Pressure Cooker Recipe

serves 4 3 cups just-cooked beans- of your choice (from 1 cup dried) vinaigrette: 2 tablespoons vinegar of your choice, fresh lemon or lime juice, or a combination 6 tablespoons olive oil or another salad oil 1 teaspoon sea salt, or to taste ½ teaspoon freshly ground black pepper, or to taste 1 clove garlic or ½ shallot, minced ¼ teaspoon dry mustard or ½ to 1 teaspoon dijon mustard, to taste salad (add any or all, as you prefer): chopped soft, raw vegetables, such as: cucumbers, radish, celery, or jicama cooked and cooled harder vegetables, such as chopped carrots or cauliflower chopped fresh herbs, such as parsley, cilantro, mint, or a combination cubed or crumbled cheese, such as feta or queso fresco cooked or canned fish or seafood, such as tuna, shrimp, or scallops sliced pitted olives sieved hard-boiled eggs a bed of salad greens Read More …

Brown Lentils with Herbs Pressure Cooker Recipe

serves 4 to 6 as a side dish – cooker: 5- to 7-quart – time: 9 minutes at high pressure 2 tablespoons extra virgin olive oil 1 medium white onion, finely chopped 2 medium carrots, chopped into ¼-inch pieces 2 teaspoons dried herbes de provence 2½ cups chicken broth 1 cup dried brown lentils, picked over and rinsed salt and freshly ground black pepper Read More …

Savory Steel-Cut Oat Porridge with Mushrooms Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons butter 1 tablespoon olive oil 2 large shallots, chopped 2 medium carrots or parsnips, peeled and chopped 3 ribs celery, chopped 12 ounces white mushrooms, sliced 2 teaspoons minced fresh thyme 2 cloves garlic, minced 2 cups steel-cut oats ½ cup dry white wine or white french vermouth 6 cups low-sodium chicken broth 2 tablespoons chopped fresh flatleaf parsley 1 tablespoon fresh lemon juice ½ cup grated parmesan cheese sea salt and freshly ground black pepper worcestershire sauce (optional) Read More …

Farro Risotto Primavera with Goat Cheese Pressure Cooker Recipe

serves 4 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons extra virgin olive oil ½ cup finely chopped white onion or leek 1 clove garlic, minced ½ cup finely diced zucchini ½ cup very small cauliflower florets 2 ounces cremini mushrooms, quartered ¼ cup minced carrot ¼ cup minced celery 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained ½ cup dry white wine or vermouth 3½ cups vegetable or low-sodium chicken broth 4 ounces fresh goat cheese, cut into small pieces 1 tablespoon butter ¼ cup chopped fresh flatleaf parsley sea salt and freshly ground black pepper. grated lemon zest, for garnish. freshly grated parmesan cheese, for serving (optional). Read More …

Quinoa Risotto with Arugula Pressure Cooker Recipe

serves 3 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 1 cup white quinoa 2 tablespoons olive oil 1 cup finely chopped white onion 1 clove garlic, minced ¼ cup dry white wine 2¼ cups vegetable broth ½ cup thinly sliced cremini mushrooms ½ bunch skinny asparagus, bottoms trimmed and cut into 1-inch pieces 2 cups coarsely chopped arugula 1 medium carrot, shredded ¼ to ½ cup grated parmesan cheese, to taste (optional) ½ teaspoon sea salt ¼ teaspoon freshly ground black or white pepper Read More …

Pea and Watercress Quinoa Salad with Lemon Vinaigrette and Feta Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure quinoa. 1 cup red quinoa 1 (2-finger) pinch sea salt. 1 tablespoon olive oil 1¼ cups spring or filtered water salad 2 persian cucumbers, diced (about 1 cup) 1 medium carrot, shredded 2 jarred roasted red peppers, diced 1 bunch fresh watercress, stems discarded and leaves chopped to make about 2 cups 1 (10-ounce) package petite frozen peas, thawed. 1 cup crumbled feta cheese lemon vinaigrette. ¼ cup fresh lemon juice 1/3 cup olive oil. ½ teaspoon sea salt Read More …

Barley Risotto with Wilted Greens Pressure Cooker Recipe

serves 4 to 6 as a first or 3 to 4 as a main course – cooker: 5- to 7-quart – time: 20 minutes at high pressure 2 tablespoons olive oil 1 cup finely chopped yellow onion ½ cup finely chopped carrot ½ cup finely chopped celery 2 teaspoons finely chopped garlic ¼ cup dry white wine 1 cup hulled or pot barley, picked over and rinsed in a colander 3 cups low-sodium chicken or vegetable broth ¾ cup water 2 teaspoons minced fresh thyme sea salt 4 cups baby spinach leaves or torn leafy greens, such as swiss chard 4 to 6 grinds black pepper, to taste ½ cup grated romano cheese, plus more for serving 3 tablespoons mascarpone (optional) Read More …

Kitchari with Cumin Seeds Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 15 minutes at high pressure serve it with a dollop of plain greek yogurt on top or a pat of butter or ghee swirled in, sprinkled with chopped cilantro if you happen to have some, and/or lemon or lime wedges and warm chapati or flour tortillas. 2 to 3 tablespoons ghee or neutral-tasting oil 1 heaping teaspoon white cumin seeds 1 cup split moong dal, rinsed and picked over for stones and debris 1 cup basmati rice, rinsed until the water runs clear 7 cups water few pinches salt, plus more to taste. about 2 to 3 cups mixed vegetables, cut into small, even-sized chunks, such as carrot and red potato (a favorite); or cauliflower, green beans, and peas; or zucchini and green bell pepper 1 bunch fresh spinach, rinsed well, leaves separated, thick stems discarded, and leaves cut across into thick ribbons Read More …

Aletas Farro Salad with Radishes and Beet Greens Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure farro 1 cup semi-pearled farro (labeled farro semiperlato), rinsed and drained 1 tablespoon olive oil 1 teaspoon salt 2½ cups water or vegetable broth salad 4 slender carrots, cut into matchsticks about 1½ inches long 1 bunch small radishes, trimmed and quartered generous handful of tender beet greens, washed well and torn into bite-size pieces. 2 medium shallots, very thinly sliced 1 tablespoon sherry vinegar 1/3 cup extra virgin olive oil sea salt and freshly ground black pepper 1 tablespoon nonpareil capers, rinsed Read More …

Tuscan Farro and Baby White Beans con Pecorino Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 10 minutes at high pressure 3 tablespoons olive oil 1 white onion, finely chopped 1 clove garlic, minced 3 ribs celery, finely chopped 1 medium carrot or parsnip, finely chopped ¼ cup finely chopped red or yellow bell pepper 4 canned whole san marzano plum tomatoes, chopped or crushed with your hands 4 cups vegetable or low-sodium chicken broth 1 cup dry white wine, such as pinot grigio 2 tablespoons chopped fresh flatleaf parsley 1 cup dried baby white beans-, soaked and drained 1½ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained sea salt and freshly ground black pepper. ¾ cup freshly grated pecorino romano cheese, for serving extra virgin olive oil, for serving. Read More …

Thai Brown Rice Salad with Fresh Herbs Pressure Cooker Recipe

serves 4 to 6 serve the salad room temperature or nice and cold. thai vinaigrette ½ cup seasoned rice vinegar 3 tablespoons light olive oil 1 tablespoon reduced-sodium soy sauce 1 tablespoon brown sugar ½ teaspoon hot chili oil juice and grated zest of 1 lime. salad 4 cups cooked long-grain brown rice, at room temperature 1 medium hothouse cucumber, thickly sliced into rounds, then cut into quarters 3 green onions (white and part of green), trimmed and thinly sliced 1 cup frozen petite peas, thawed ½ cup shredded carrots 1/3 cup loosely packed chopped fresh basil 1/3 cup loosely packed chopped fresh cilantro ¼ cup loosely packed chopped fresh mint Read More …

Wild Rice with Mushrooms Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 25 minutes at high pressure. 3 tablespoons butter 3 tablespoons olive oil 1 large or 2 small shallots, minced 1 cup wild rice, rinsed 1 (3-finger) pinch sea salt, plus more to taste 2¼ cups chicken or beef broth 1 pound white or brown mushrooms, sliced few tablespoons finely shredded carrot. freshly ground black pepper. Read More …

Buffalo-Style Cincinnati Chicken Chili Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 10 minutes for chili at high pressure chili 1 cup dried white cannellini beans-, soaked, drained, and rinsed with cold water 3 cups water 3 tablespoons vegetable oil 1 medium onion, chopped 1 cup chopped celery 1 cup chopped carrots 2 cloves garlic, chopped 1 pound ground chicken breast- 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 cup light-tasting beer 1 cup chicken broth 1 teaspoon paprika 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin salt and freshly ground black pepper. for serving 1 pound spaghetti, cooked 1 cup crumbled blue cheese chopped onions. cooked white kidney beans-. oyster crackers. hot sauce of your choice. celery sticks Read More …

Chicken Chili with Chayote and Sweet Potato Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 5 minutes for chili at high pressure 1 cup dried pinto beans-, soaked, drained, and rinsed with cold water 1 tablespoon dried epazote ½ cup white wine 1 pound ground chicken 1 medium red onion, chopped into ½-inch pieces 2 cloves garlic, chopped 2 large ribs celery, strings scraped off and chopped into ½-inch pieces 3 medium carrots, sliced ½ inch thick, the largest slices halved 1 medium or large red bell pepper, seeded and chopped into ½-inch pieces 1 medium sweet potato, peeled and chopped into ½-inch pieces 1 medium chayote, peeled, any seeds discarded, and chopped into ½-inch pieces 1½ cups frozen corn kernels 1 (14.5-ounce) can diced tomatoes in juice, undrained 3 to 4 teaspoons chili powder, to taste 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 4 tablespoons masa harina, as needed Read More …

Braised Pork Belly and Kimchi Stew Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 40 minutes at high pressure 1½ pounds slab pork belly, skin removed sea salt and freshly ground black pepper 1 large white onion, sliced 2 cups kimchi cut into pieces 2 inches long 2 medium carrots, cut into 1-inch chunks 8 ounces white mushrooms, sliced (at least 2 cups) 3 medium white or red new potatoes, cut into 1-inch chunks or quartered 3 tablespoons mirin ½ cup kimchi juice 1½ cups low-sodium chicken broth sliced green onions (white part and some of the green), for garnish. kimchi Read More …

Three-Bean Chili with Cilantro Cream Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 6 minutes for vegetables at high pressure chili ¾ cup dried white cannellini beans-, rinsed and picked over ¾ cup dried black beans-, rinsed and picked over ¾ cup dried cranberry beans- (borlotti), rinsed and picked over 8 cups water 2 tablespoons olive oil 1 large white onion, chopped 2 cloves garlic, minced 1 medium carrot, chopped 2 ribs celery, chopped 1 medium sweet potato, peeled and cut into ½-inch dice 2 cups frozen baby corn kernels, thawed 1 (4-ounce) can chopped roasted green chiles, drained 2 (14.5-ounce) cans diced tomatoes in juice, fire-roasted if possible, undrained 3 tablespoons sherry vinegar 2 tablespoons packed light brown sugar 4 teaspoons chili powder 1 tablespoon smoked paprika 2 teaspoons unsweetened cocoa powder ¼ teaspoon cayenne pepper 2 teaspoons sea salt, or to taste ½ teaspoon ground white pepper or freshly ground black pepper cilantro cream 1 cup sour cream 1/3 cup minced fresh cilantro 3 tablespoons fresh lime juice Read More …

Greengrocer Chili with Pinto Beans Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 10 minutes at high pressure chili 2 tablespoons olive oil 1 medium sweet yellow onion (such as walla walla or maui), chopped into ¾-inch pieces 2 large carrots, diced 2 ribs celery, diced 1 pound mushrooms, trimmed and sliced ½ inch thick 1 large zucchini, chopped 1 medium or 2 small yellow squash, chopped 1 tablespoon chili powder, or more to taste 2 tablespoons chopped fresh basil or 1 teaspoon dried basil ½ teaspoon freshly ground black pepper 1 (8-ounce) can tomato sauce 2 cups tomato juice 1 (28-ounce) can diced tomatoes in juice, undrained 2 cups water 1 package dried pinto beans-, soaked, drained, and rinsed in cold water 1 cup fresh or frozen corn kernels salt. Read More …

Red Wine Goat Ragu with Carrots and Shiitake Mushrooms Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 40 minutes at high pressure 1½ pounds boneless goat shoulder, trimmed of excess fat and cut into 1½-inch pieces 2 tablespoons olive oil 1 large red or white onion, finely chopped 2 sprigs fresh thyme 2 sprigs fresh marjoram 3 bay leaves 1½ cups dry red wine- 1 bunch carrots, tops removed, peeled, and sliced ½ inch thick on the diagonal 8 ounces fresh shiitake mushrooms, stems discarded and quartered, or white mushrooms, quartered 1 (6-ounce) can tomato paste 1 teaspoon cornstarch 1 (10.5-ounce) can beef broth sea salt and freshly ground black pepper Read More …

Braised Lamb Shanks with Lemon and Fresh Tomatoes Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 25 minutes at high pressure 4 plum tomatoes, cored 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible 1 teaspoon sea salt, plus more to taste freshly ground black pepper 1/3 cup all-purpose or rice flour 3 tablespoons olive oil 1 large white onion, chopped 3 medium carrots, thickly sliced 1 clove garlic, crushed 1 tablespoon chopped fresh oregano or 1 teaspoon dried finely grated zest of 1 lemon. 4 long strips lemon zest 1 cup dry red wine- ¼ cup beef or vegetable broth Read More …

Venison Osso Bucco Pressure Cooker Recipe

serves 6 – cooker: 4- to 8-quart – time: 20 minutes at high pressure 1 lemon 2 navel oranges 6 (8- to 10-ounce) venison shanks, cut from the hind shanks, tied with kitchen twine to prevent them from falling apart during cooking ½ cup all-purpose flour 4 tablespoons olive oil sea salt and freshly ground black pepper 2 large white onions, chopped 1 medium carrot, shredded 2 ribs celery, chopped 1 cup fruity red wine-, such as chianti 1 cup fresh carrot juice 1 (28-ounce can) san marzano plum tomatoes in juice, drained and crushed with your hands 2 cups reduced-sodium chicken broth 2 bay leaves 4 whole cloves 1 sprig fresh rosemary 10 juniper berries 1 tablespoon tomato paste Read More …

Venison Stew with Artichokes and Sundried Tomatoes Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7- quart – time: 18 minutes at high pressure 4 tablespoons olive oil 2 pounds boneless venison stew meat, cut into 1½-inch cubes 1 large white onion, chopped into ½-inch pieces 1 leek (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and chopped 1 medium carrot, chopped 2 cups dry red wine- 1 cup reduced-sodium beef broth 1 teaspoon sea salt ½ teaspoon freshly ground black pepper bouquet garni of 1 rib celery, cut to make 2 pieces, 1 bay leaf, 1 sprig fresh thyme, 2 sprigs fresh parsley, tied together with kitchen twine. ½ cup chopped drained oil-packed sundried tomatoes 2 (14-ounce) packages frozen artichoke hearts, thawed 1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening ¼ cup (½ stick) cold unsalted butter, cut into pieces grated zest of 1 lemon. 1 clove garlic, minced 2 tablespoons finely chopped fresh flatleaf parsley Read More …

Pork Stew with Sherry and Red Wine Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 25 minutes at high pressure 3 tablespoons olive oil 2 to 2½ pounds boneless pork shoulder, trimmed of fat and cut into 2-inch chunks 1 (16-ounce) bag frozen pearl onions, thawed 2 ribs celery, chopped 3 medium carrots, cut into 1-inch chunks 1 bay leaf 4 stems fresh parsley 1 or 2 sprigs fresh thyme sea salt and freshly ground black pepper 1 cup dry red wine- ¾ cup amontillado dry sherry ¾ cup low-sodium chicken broth 2 tablespoons butter mashed with 2 tablespoons all-purpose flour or rice flour juice of 1 lemon sherry Read More …

Zinfandel-Braised Short Ribs with Salsa Verde Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 30 minutes at high pressure short ribs 2½ to 3 pounds bone-in beef short ribs (6 to 8 ribs), trimmed of excess fat and silverskin 2 teaspoons salt 12 grinds freshly ground black pepper ¼ cup all-purpose flour 3 tablespoons olive oil 2 medium onions, halved and cut into ½-inch-thick half moons 2 medium carrots, cut into 1-inch chunks 2 ribs celery, chopped 1 tablespoon tomato paste 1½ cups beef or chicken broth 1 cup zinfandel or other dry red wine- 1 tablespoon chopped fresh thyme 1 bay leaf salsa verde 1 clove garlic, smashed with the flat side of a knife, peel removed 1 oil-packed anchovy fillet pinch salt, plus more to taste 1 cup packed fresh flatleaf parsley leaves ½ cup packed fresh mint leaves ½ cup packed fresh basil leaves 1 tablespoon capers, drained 1 teaspoon chopped fresh rosemary, marjoram, or oregano ½ cup extra-virgin olive oil (or more, if needed) 1 tablespoon fresh lemon juice freshly ground black pepper Read More …

Chuck Williamss Lamb Stew with Couscous Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 15 minutes at high pressure 3 pounds lamb shoulder, trimmed of excess fat and cut into 2-inch chunks olive oil, for coating ½ teaspoon each ground ginger, turmeric, and allspice, mixed together ½ cup (1 stick) unsalted butter 2 tablespoons light olive oil 1 cup dry white or red wine- 1 large white onion, coarsely chopped 5 large carrots, cut into 1-inch chunks 4 small to medium turnips or parsnips, peeled and cut into 1-inch chunks 1 (16-ounce) can tomato sauce 5 cups water, or to just reach the top of the vegetables sea salt and freshly ground black pepper 1½ (10-ounce) boxes instant couscous (2¼ cups) 2½ cups boiling water ½ pound green beans, trimmed and cut into 1-inch lengths 3 medium zucchini, cut into 1-inch chunks hot pepper sauce, such as tabasco. Read More …

Navarin Spring Lamb Stew Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 15 minutes for lamb, 4 minutes for vegetables at high pressure 2 tablespoons olive oil, as needed 2 pounds lamb shoulder, trimmed of excess fat and cut into 3-inch chunks 1 tablespoon sugar 1 tablespoon all-purpose flour 1 cup chicken broth 1 cup dry white wine 1 large white or yellow onion, cut into 8 wedges, then cut into slivers 2 plum tomatoes (canned are ok), seeded and chopped 3 tablespoons chopped fresh tarragon or 2 teaspoons dried herbes de provence 2 cloves garlic, pressed 3 tablespoons butter 2 bunches baby carrots (14 to 16 carrots, about 10 ounces-not from a bag), peeled and stems trimmed down to ½ inch (or 4 medium carrots, sliced ½ inch thick) ½ pound baby turnips (10 to 12), peeled and left whole or halved (or 3 medium turnips, peeled and cubed) 1½ cups fresh peas (about 1 pound unshelled peas) or thawed frozen petite peas 8 ounces green beans, ends trimmed and cut into 3-inch lengths salt and freshly ground black pepper Read More …

Beef Stew with Turnips Pearl Onions and Mushrooms Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes for stew, 5 minutes for vegetables at high pressure 2 tablespoons olive oil 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes 2 cloves garlic, chopped 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise ½ pound small white or cremini mushrooms, halved or quartered 2½ cups water 1 teaspoon sea salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 2 cups peeled turnip wedges (about 2 medium turnips) 4 medium carrots, cut into ½- to ¾-inch rounds 1 (16-ounce) bag frozen whole pearl onions, thawed 2 large russet potatoes, peeled and cut into 1-inch cubes turnips Read More …

Brisket with Mushrooms and Red Wine Pressure Cooker Recipe

serves 8 – cooker: 5- to 8-quart – time: 60 minutes at high pressure (plus 30 minutes in oven) ¼ cup dried porcini or wild mushroom blend 1 cup water 1 (4-pound) center-cut beef brisket (flat half) ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons olive oil 1 large onion, chopped into ½-inch pieces 3 cloves garlic, chopped 2 medium carrots, sliced into ½-inch-thick rounds ½ pound fresh white mushrooms, sliced 2½ cups red wine- 2 cups reduced-sodium beef broth Read More …

Guinness Beef Stew Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 8-quart – time: 20 minutes at high pressure 2½ pounds beef chuck, fat trimmed and cut into 1½-inch chunks 3 tablespoons all-purpose flour 3 teaspoons sea salt, plus more to taste if needed freshly ground black pepper 2 tablespoons olive oil 1 (18-ounce) bottle guinness beer, at room temperature 1 large white onion, chopped 4 medium cloves garlic, minced 3 large carrots, cut into 1-inch chunks 4 ribs celery, diced 1½ cups beef broth 2 teaspoons worcestershire sauce 1 bay leaf Read More …

Beer-Braised Corned Beef and Cabbage Pressure Cooker Recipe

serves 4 to 8 – cooker: 6- to 8-quart – time: 60 minutes for meat, 6 minutes for vegetables at high pressure 1 (12-ounce) bottle beer, strong or mild-flavored, as desired 2 cups water or as needed 2 large white or yellow onions, each cut into 6 wedges 3 cloves garlic, peeled and smashed 1 (3- to 4-pound) corned beef brisket with pickling spice seasoning packet, rinsed 6 medium red potatoes, quartered 4 medium carrots, cut into 2-inch chunks on the diagonal 1 medium head white cabbage, cut into 8 wedges, each securely tied with kitchen twine dijon mustard, for serving. prepared horseradish, for serving. Read More …

Pot Roast with Root Vegetables Pressure Cooker Recipe

serves 4 to 6 – cooker: 6- to 8-quart – time: 35 minutes for meat, 2 minutes for vegetables at high pressure 2 tablespoons olive oil, or as needed 1 (3- to 3½-pound) boneless chuck roast, trimmed of as much fat as possible and blotted dry ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ pound thick-sliced pancetta, diced, or ½ cup finely chopped thin-sliced prosciutto 3 cups beef broth ¾ cup fruity dry red wine- like chianti, barolo, or pinot noir 3 sprigs fresh thyme and a few parsley stems, tied securely together with kitchen twine 1 cup diced carrots (about 2 medium) 1 cup diced parsnips (about 2 medium) 1 cup diced celery, including some leaves (about 4 stalks) 1 cup diced turnips (1 or 2 medium) 1 medium leek (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 1 large white onion, cut into 8 wedges 4 medium red or yukon gold potatoes, each quartered 2 tablespoons all-purpose flour Read More …

Red Wine-Braised Beef Cheeks with Fennel and Sherry Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 90 minutes at high pressure 3 tablespoons olive oil or avocado oil 1 large white onion, finely chopped 1 clove garlic, chopped 2 medium carrots, finely chopped 1 rib celery, finely chopped 1 cup finely chopped fennel bulb 4 (12-ounce) beef cheeks, trimmed of excess fat and gristle sea salt and freshly ground black pepper 1 cup unbleached all-purpose flour, spelt flour, or potato starch, on a plate for dredging 1½ cups dry red wine- 1 (28- to 32-ounce) can whole tomatoes in juice, crushed with your hands (3 cups) 3 tablespoons pedro ximenez sherry or port 1 tablespoon unsweetened cocoa powder 2 tablespoons tomato paste 1 bay leaf 4 strips orange zest Read More …

Chinese-Style Spicy Oxtails with Turnips Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 33 minutes for oxtails, 10 minutes for vegetables at high pressure serve over medium-grain brown rice, with a sprinkling of cilantro. 1 tablespoon peanut oil 2 pounds oxtail pieces ¼ teaspoon white pepper 1/3 cup sliced (¼-inch-thick) green onions (white and light green parts) 2 large cloves garlic, chopped 3 cups water ½ cup chinese rice wine (shaoxing) or dry sherry ¼ cup reduced-sodium soy sauce 1 teaspoon brown sugar 3 nickel-size slices peeled fresh ginger 1 star anise pod peel of 1 tangerine or clementine, removed in as few pieces as possible, or 3 wide strips of orange peel, removed with a vegetable peeler. ½ of a fresh red jalapeno or aji amarillo pepper, seeds and stem removed, sliced ¼ inch thick 3 medium turnips, peeled and cut into wedges 4 medium carrots, sliced into ½-inch rounds ¼ cup chopped fresh cilantro, for serving Read More …

Traditional Oxtail Stew with Cheddar Oven Drop Biscuits Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 45 minutes at high pressure oxtails 2 pounds oxtail pieces ¼ cup all-purpose flour 2 tablespoons vegetable oil 1 medium onion, thinly sliced 1 large carrot, diced 1 (14.5-ounce) can chopped tomatoes in juice 1 cup reduced-sodium beef broth ½ teaspoon freshly ground black pepper 1 small or ½ large bay leaf cheddar oven drop biscuits 1 cup all-purpose flour ¼ cup white or brown rice flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon sea salt 1 cup shredded mild or sharp cheddar cheese 3 tablespoons organic solid vegetable shortening or cold butter 1/3 to ½ cup buttermilk, as needed to finish 2 tablespoons dry or medium-dry sherry, or more to taste sea salt, if needed 2 tablespoons unsalted butter (optional) 2 tablespoons all-purpose flour (optional) 1 tablespoon minced fresh flatleaf parsley Read More …

Veal Ragout with Red Wine Potatoes and Carrots over Wide Noodles Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 20 minutes at high pressure 2-pounds boneless veal stew meat or veal shoulder, cut into 1½-inch chunks ¼ cup all-purpose flour ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 3 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, crushed ½ pound baby carrots, or 3 medium carrots, sliced ½ inch thick ½ pound new red potatoes, cut in half, or whole baby fingerlings 1 teaspoon dried thyme or 5 sprigs fresh thyme 1 cup low-sodium chicken broth ¾ cup dry white or red wine- ½ cup frozen petite peas 4 sheets fresh lasagna noodles ½ cup shaved parmesan cheese Read More …

Lamb Dolmas with Tzatziki Sauce Pressure Cooker Recipe

serves 6 to 8 as an appetizer; 4 as a main dish – cooker: 5- to 7-quart – time: 10 minutes at high pressure tzatziki sauce 1 large hothouse cucumber salt 2 cups plain 2% fat greek yogurt 1 clove garlic, minced or pressed 1 tablespoon olive oil 2 tablespoons chopped fresh dill dolmas 1 recipe fresh grape leaves in the pressure cooker (p. 238) or 1 (1-pound) jar grape leaves 1 quart water, brought to a boil 1/3 cup extra virgin olive oil 1 cup finely chopped white onion 3 tablespoons slivered almonds ¾ pound lean ground lamb 2 cups cooked long-grain white or brown rice ¾ cup grated carrot (1 large carrot) 3 tablespoons dried currants or minced dried apricots 2 tablespoons finely chopped fresh mint or cilantro 2 tablespoons finely chopped fresh flatleaf parsley 1 tablespoon grated lemon zest 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups water ½ cup fresh lemon juice lemon wedges, for serving. Read More …

Bison Stew with Red Wine and Rosemary Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 6 ounces sliced bacon, chopped 1½ pounds well-marbled chuck bison stew meat, cut into 1-inch cubes ¼ cup potato starch (not potato flour) or rice flour sea salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 large yellow or white onion, finely chopped 2 sprigs fresh thyme 1 sprig fresh rosemary 2 bay leaves 2 cups dry red wine- 3 medium carrots, cut into ½-inch-thick slices on the diagonal (if using baby carrots, trim and add whole) 3 ribs celery, sliced ½ inch thick ½ pound new red or white potatoes, cut into 1-inch chunks (small potatoes can be halved or quartered; don’t peel them) ½ cup tomato paste 2 cups beef broth Read More …

Beef Stew with Asian Flavors Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 25 minutes for stew, 5 minutes for carrots at high pressure ½ cup chinese rice wine (shaoxing) ¼ cup reduced-sodium soy sauce 3½ pounds boneless beef chuck roast, cut into 1½-inch cubes 2 tablespoons all-purpose or rice flour ½ teaspoon freshly ground white pepper 2 tablespoons olive oil 2 large white onions, chopped 1 teaspoon sea salt 6 cloves garlic, minced 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise 1/3 cup finely chopped peeled fresh ginger ¼ teaspoon red pepper flakes 1 stalk lemongrass, trimmed of lower bulb and tough outer leaves removed; leave green stem intact and bruise by bending stalk in a few places to release its flavor 3 star anise pods 1 (3-inch) cinnamon stick 1 cup water 1 cup low-sodium chicken broth 4 large carrots, cut on a diagonal into ½-inch-thick slices (about 2 cups) 6 green onions (whites and plenty of the green portion), thinly sliced ½ cup chopped fresh cilantro, for garnish 1 cup diced firm or extra-firm tofu, for garnish Read More …

Duck Leg Chasseur Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 35 minutes at high pressure 1 tablespoon olive oil 4 duck- leg-thigh sections, excess fat trimmed, skin scored all over, and pricked with a needle through the skin to release the fat 1 medium white onion, halved and thinly sliced 2/3 cup dry white wine ½ cup chopped carrot 1 rib celery, chopped 8 ounces white or brown mushrooms, quartered 2 tablespoons nonpareil capers, drained ½ teaspoon dried italian herb blend or 1 tablespoon chopped fresh oregano or marjoram pinch red pepper flakes 1/3 cup low-sodium chicken broth 2 cups tomato sauce 2 tablespoons chopped fresh flatleaf parsley sea salt and freshly ground black pepper Read More …

Spaghetti with Herbed Parmesan Turkey Meatballs Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 15 minutes for sauce, 5 minutes for meatballs on high pressure meatballs 1½ pounds ground lean dark meat turkey ½ cup plain dry bread crumbs (can be gluten free) or panko- ½ cup grated parmesan cheese 2 teaspoons onion powder ½ teaspoon dried italian herb blend or 1 tablespoon grated peeled fresh ginger ¼ cup milk 2 tablespoons ketchup 1 large egg, beaten ¼ teaspoon freshly ground black pepper 2 pounds fresh or dried pasta, such as penne or spaghetti (can be gluten free) sauce ¼ cup olive oil 2 large shallots, finely chopped, or ¾ cup chopped onion 1 rib celery, chopped 1 large carrot, chopped 2 cloves garlic, chopped 1 (28-ounce) can crushed tomatoes 1 (14-ounce) can diced tomatoes in juice, undrained 1 (3-ounce) package sundried tomatoes 1 cup dry red or white wine 1 cup water ¼ teaspoon crushed aleppo pepper or red pepper flakes ¼ cup finely chopped fresh basil 3 tablespoons finely chopped fresh flatleaf parsley sea salt Read More …

Roast Beef with Madeira Butter Sauce French Style Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 1 (3-pound) sirloin beef roast sea salt and freshly ground black pepper 3 tablespoons olive oil 1 large white onion, finely chopped 4 ounces white mushrooms, sliced 2 medium carrots, cut into 1-inch pieces on the diagonal 2 tablespoons tomato paste 1¼ cups dry white wine ½ cup low-sodium chicken broth bouquet garni of 1 sprig fresh thyme, 1 bay leaf, and a few sprigs fresh parsley including stems sandwiched between 2 (2-inch) pieces celery and tied with kitchen twine. 2 to 3 tablespoons madeira, to taste 2 tablespoons cold unsalted butter Read More …

Julies Beef Stew Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 15 minutes for meat, onions and 5 minutes for vegetables at high pressure 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes ¼ cup all-purpose or whole-wheat pastry flour, lightly seasoned with salt and pepper 2 tablespoons olive oil 1 large yellow or white onion, chopped into ½-inch pieces 2 cloves garlic, chopped ¼ cup dry red wine- 2½ cups low-sodium beef broth 1 teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried rosemary 1 bay leaf 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise 4 medium carrots, cut into ½- to ¾-inch-thick rounds 2 large russet potatoes, peeled and cut into 1-inch cubes chopped fresh flatleaf parsley, for serving. Read More …

French Chicken Wing Stew Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 24 minutes at high pressure 3 tablespoons olive oil (or rendered duck fat if you have it) 2½ pounds chicken wings (about 25), with bony wing tips cut off (you can reserve for stock or discard) sea salt and freshly ground black or white pepper 1 medium white onion, chopped 2 small leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 2 cloves garlic, chopped 1 tablespoon all-purpose or rice flour 1 (14-ounce) can low-sodium chicken broth 1 (14.5-ounce) can diced tomatoes in juice, drained 1 medium fennel bulb, trimmed of stalks and cut into 1-inch chunks; or 3 carrots, peeled and cut into 1-inch chunks; or 2 medium turnips, peeled and chopped 1 teaspoon dried fines herbes 2 tablespoons chopped fresh flatleaf parsley Read More …

Chicken Thigh Bouillabaisse with Rouille Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 7-quart – time: 8 minutes at high pressure rouille 6 cloves garlic, peeled 4 little pieces fresh bread 1 (4-ounce) jar pimientos, drained 1 egg yolk or pasteurized egg replacer equivalent ½ teaspoon crumbled dried herbes de provence 1 cup olive oil few drops hot sauce, such as tabasco or sriracha. bouillabaisse ¼ cup olive oil 1 large white onion, chopped 2 cloves garlic, minced 1 fennel bulb, trimmed of stalks and thinly sliced ¼ cup finely chopped carrot 1 rib celery, finely chopped 1 (8-ounce) can tomato sauce 1 (28-ounce) can plum tomatoes in juice, undrained 1 cup chicken broth 1 cup dry white wine 2 pinches saffron threads 2 long strips orange or tangerine zest, cut in half 9 to 12 bone-in skinless chicken thighs (about 3 pounds), trimmed of fat bouquet garni of few sprigs fresh flatleaf parsley, 1 sprig fresh oregano, and ½ bay leaf, wrapped in a double layer of cheesecloth and tied with kitchen twine. salt and freshly ground black pepper chopped fresh flatleaf parsley, for serving. croutons 6 to 12 (½-inch) slices french bread or ciabatta, sliced on the diagonal olive oil (optional) Read More …

Bollito of Whole Chicken with Two Sauces Pressure Cooker Recipe

serves 4 to 5 – cooker: 6- to 8-quart – time: 20 minutes at high pressure chicken 1 (3½- to 4-pound) chicken ½ teaspoon dried italian herb blend sea salt and freshly ground black pepper 3 tablespoons olive oil 6 ribs celery, strings peeled away and cut into chunks 2 leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and cut into 1-inch pieces 1 medium carrot, cut into 1-inch chunks 1 parsnip, peeled and cut into 1-inch chunks 3 sprigs fresh thyme 2 sprigs fresh flatleaf parsley 1 lemon, cut in half 1 cup chicken broth ¾ cup dry white wine gorgonzola sauce 2 cups mayonnaise or vegenaise soy mayonnaise 4 ounces gorgonzola cheese, crumbled 1 tablespoon dijon mustard few grinds black pepper. salsa verde leaves from 1 bunch fresh flatleaf parsley. 2 small shallots, peeled 2 tablespoons nonpareil capers, rinsed 5 cornichon pickle- 1 teaspoon hot sauce, or to taste 1 tablespoon sherry vinegar ½ cup extra virgin olive oil Read More …

Provencal Seafood and Vegetable Stew with Garlic Toasts Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 5 minutes at high pressure garlic toasts 4 (¾-inch-thick) slices crusty bread cut from a 9-inch round loaf ½ cup mayonnaise 1 heaping tablespoon minced fresh chives 2 teaspoons fresh lemon juice 2 teaspoons sweet hungarian paprika 2 cloves garlic, halved lengthwise stew 6 tablespoons light olive oil 1 large white onion, chopped 3 cloves garlic, minced 1 pound boiling potatoes, cut into ½-inch cubes 2 medium carrots, cut into ¼-inch-thick rounds 1 fennel bulb, trimmed of stalks, sliced, and coarsely chopped 1 cup chopped green bell pepper 1 cup dry white wine 1 (28-ounce) can plum tomatoes in juice, undrained, cut into pieces with a knife in the can 2 cups bottled clam juice pinch sea salt 1 pound mussels, rinsed and debearded if necessary 1 pound non-oily firm white-flesh fish fillets, such as monkfish, cod, halibut, red snapper, or sea bass, cut into 1-inch pieces 8 ounces medium (31-40 count) shrimp, peeled and deveined, with tails left on 1 tablespoon finely chopped fresh tarragon 2 to 3 tablespoons pernod or other anise-flavored liqueur, to taste Read More …

Italian Lentil Marinara Pressure Cooker Recipe

makes 8 cups, enough for 2 pounds pasta – cooker: 5- to 7-quart – time: 8 minutes at high pressure 3 tablespoons olive oil 1 large white or yellow onion or 3 shallots, chopped ½ cup diced carrot 1 rib celery, chopped 4 cloves garlic, minced 2 bay leaves 2 pinches chili powder or red pepper flakes 2 (28-ounce) cans whole tomatoes in juice, crushed with your hands or pureed with an immersion blender inserted into the can 1¼ cups small green or brown lentils (lentils du puy or di castelluccio di norcia), rinsed and picked over 2 cups water or vegetable broth 3 tablespoons tomato paste sea salt 3 tablespoons minced fresh flatleaf parsley 3 tablespoons minced fresh basil Read More …

Roasted Red Pepper and Tomato Sauce Pressure Cooker Recipe

makes 3½ cups, enough for 1 pound pasta – cooker: 5- to 7-quart – time: 10 minutes at high pressure 3 tablespoons olive oil 1 cup finely chopped white or yellow onions 1 cup finely chopped carrots 1 cup finely chopped celery 2 cloves garlic, minced 2 tablespoons tomato paste 2 whole roasted red bell peppers, chopped 2 (14.5-ounce) cans diced tomatoes in juice, undrained 1 teaspoon dried basil ½ cup water 1/3 cup dry vermouth or dry white wine freshly ground black pepper sea salt Read More …

Turkey Drumstick and Vegetable Soup Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 30 minutes at high pressure 2 tablespoons olive oil 2 turkey drumsticks (about 2½ pounds), skin removed 1 large white onion, diced 4 large carrots, cut into bite-size pieces 2 ribs celery, finely diced 6 cups chicken broth 1 cup sliced white mushrooms ¼ teaspoon dried oregano ¼ teaspoon dried thyme 1 bay leaf 2 strips orange zest salt and freshly ground black pepper 1 cup frozen petite peas, thawed 1 cup chopped fresh green beans 3 to 4 tablespoons chopped fresh flatleaf parsley or cilantro, to taste Read More …

Split Pea Soup with Wild Rice Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 1½ cups dried green or yellow split peas, rinsed and picked over 1 large white onion, chopped 2 ribs celery, finely chopped 1 medium carrot, chopped 1 large russet potato, peeled and cut into 1-inch cubes (about 2 cups) ½ cup wild rice 8 cups water or vegetable broth ½ teaspoon dried italian herb blend 3 tablespoons olive oil salt and a few grinds black pepper Read More …

Lentil Tomato Soup Pressure Cooker Recipe

serves 2 to 3 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons olive oil 1 large white onion, finely chopped 1 medium carrot, diced 2 ribs celery, chopped 1¼ cups dried brown lentils, rinsed and picked over ½ to 1 teaspoon dried italian herb blend, herbes de provence, or mexican oregano, to taste 4 cups chicken, vegetable, or beef broth (this is good with half chicken and half beef broth) 2 cups water 1 (14.5-ounce) can diced tomatoes in juice (can be fire roasted), undrained 1 tablespoon sherry vinegar, balsamic vinegar, or cider vinegar 1½ teaspoons sea salt shredded parmesan cheese, for serving. Read More …

Two-Meat Ragu with Bacon Pressure Cooker Recipe

makes 6 cups, enough for 1½ to 2 pounds pasta – cooker: 5- to 7-quart – time: 8 minutes at high pressure 3 tablespoons olive oil 1 pound ground beef- or veal 1 pound ground pork (make sure it is freshly ground that day) 3 slices bacon, chopped 1 large white onion, finely chopped 1 medium carrot, finely chopped 2 ribs celery, finely chopped 2 cloves garlic, minced leaves from 1 small bunch fresh basil, chopped (½ to 2/3 cup chopped). ½ teaspoon dried oregano ½ cup dry red wine- 2 (14.5-ounce) cans diced tomatoes in juice, undrained 1 cup water or chicken broth salt and freshly ground black pepper ½ cup freshly grated parmesan cheese Read More …

Turkey Ragu with Fresh Herbs and Red Wine Pressure Cooker Recipe

makes about 10 cups, enough for 3 pounds pasta – cooker: 5- to 7-quart – time: 10 minutes at high pressure 2 tablespoons olive oil 1½ pounds ground turkey (dark meat preferred) 1 large white or yellow onion, finely chopped 1 large carrot, finely chopped 2 ribs celery, finely chopped 4 cloves garlic, finely chopped 1 (28-ounce) can organic peeled tomatoes in juice, undrained 1 (15-ounce) can organic tomato sauce 1 (6-ounce) can organic tomato paste 1/3 cup dry red wine-, such as merlot or chianti (first pour it into the tomato cans and swirl it around to rinse down the inside), or more to taste 2 teaspoons dried italian herb blend ¼ cup torn fresh basil leaves 3 tablespoons chopped fresh flatleaf parsley sea salt and freshly ground black pepper Read More …

Easy Bolognese Sauce Pressure Cooker Recipe

makes 5 cups, enough for 1½ pounds pasta – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1 large yellow onion, quartered 1 large rib celery, lightly peeled or scraped to remove the outermost strings 1 large carrot, quartered 2 to 3 cloves garlic, to taste, peeled 2 to 3 tablespoons olive oil (you will need the larger amount if your beef is very lean) 1 pound very lean ground beef- 4 slices turkey bacon, cut into ½-inch or smaller pieces leaves from 3 to 4 small sprigs fresh thyme, or ½ teaspoon dried thyme. leaves from 1 small sprig fresh oregano, chopped, or ¼ teaspoon dried oregano. ½ cup dry white wine 1 cup chicken broth 2 tablespoons tomato paste 1 cup whole milk freshly ground black pepper freshly grated nutmeg salt (optional) Read More …

Quick Cooking Bean Mix Soup Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 13 minutes at high pressure 1 cup quick bean or bean and grain mix (typically these include split peas, lentils, and the like) 4 cups unsalted or reduced-sodium chicken, beef or vegetable broth 1 cup water or 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 medium onion, chopped into ½-inch pieces, or 1 leek (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and sliced across ½ inch thick 2 medium carrots, cut into ½-inch-thick rounds, largest pieces halved crosswise 2 ribs celery, sliced ½ inch thick, larger pieces halved 2 cloves garlic, chopped 1 ham bone; ½ cup regular or turkey bacon, chopped; ½ to 1 cup sliced smoked sausage, 1 cup diced stewing beef; or 2 skinless, boneless chicken thighs, cut into small pieces (if using leftover cooked chicken, stir it in just before serving) (optional) 1 teaspoon salt-free seasoning or herb blend (we love penzeys forward for bean soups) salt. juice of 1 lemon or 1 to 2 tablespoons vinegar of your choice (optional). ½ cup minced fresh flatleaf parsley or cilantro (optional) Read More …

Vegetarian White Bean Soup Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 12 minutes at high pressure 1 cup dried great northern beans- 1 cup dried cannellini (white kidney) beans- ½ cup dried baby white beans- ¼ cup olive oil, plus more for serving 1 large white or yellow onion, chopped 3 ribs celery, chopped 2 medium carrots, chopped ½ teaspoon dried thyme ½ teaspoon dried oregano, preferably mexican 1 (14.5-ounce) can diced tomatoes in juice, undrained 8 cups vegetable broth 2 medium zucchini, quartered lengthwise and sliced ½ inch thick sea salt and freshly ground black pepper grated or shredded parmesan cheese, for serving. Read More …

Lentil and Vegetable Herby Soup Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 12 minutes at high pressure ¼ cup olive oil, plus more for serving 1 large onion, halved and sliced into thin half moons 1½ cups dried brown lentils, rinsed and picked over 3 medium carrots, sliced into ¼-inch-thick rounds 3 cloves garlic, minced 3 ribs celery, sliced 3 cups vegetable broth 3 cups water bouquet garni of 1 bay leaf and 1 small bunch lemon verbena, tied by stems. 1 tablespoon chopped fresh lemon verbena grated zest of 1 lemon. 1/3 cup chopped fresh flatleaf parsley salt and freshly ground black pepper grated parmesan cheese, for serving. Read More …

Beef Borscht with Butter Beans and Horseradish Cream Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 7-quart – time: 24 minutes at high pressure borscht 3 tablespoons olive oil 1 pound beef stew meat, such as chuck, cut into ½-inch cubes 1 large white onion, coarsely chopped 1 clove garlic, minced 3 ribs celery, sliced ½ inch thick 2 large carrots, sliced ½ inch thick 1 (14.5-ounce) can diced tomatoes in juice, undrained ½ teaspoon dried thyme 1 bunch red beets, greens trimmed off, rinsed well, and chopped; beets peeled and cut into bite-size pieces 4 cups beef broth 2 cups water, or as needed ½ small head green cabbage, cored and shredded into ½-inch-wide strips (about 4 cups) 1/3 cup red wine vinegar (don’t skip this, it makes the soup) 1 (15-ounce) can butter beans- (large lima beans-), drained and rinsed ¼ cup chopped fresh dill 1 teaspoon worcestershire sauce ½ teaspoon hot sauce, such as tabasco or sriracha ¼ teaspoon freshly ground black pepper, or to taste sea salt horseradish cream 1 (8-ounce) sour cream, imitation sour cream, or plain greek yogurt ½ cup drained prepared horseradish (6 ounces) ¼ cup minced fresh chives salt and freshly ground black pepper Read More …

Beef Kale and Brown Rice Soup Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes for broth, 15 minutes for rice and vegetables at high pressure 1 pound chuck or other stew meat, trimmed of fat and cut into ¾-inch pieces 1 bay leaf 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano ½ large yellow or white onion, peeled 3 cloves garlic, peeled 10 cups water 3 medium carrots, sliced into 1/3-inch-thick rounds, larger pieces halved crosswise 4 ribs celery, chopped into ½-inch pieces 4 cups kale, thick stems discarded and leaves chopped into ½-inch pieces 2 cups chopped (½-inch pieces) green cabbage ¾ cup medium-grain brown rice ½ cup frozen corn kernels 1 (28-ounce) can diced tomatoes in juice, undrained salt and freshly ground black pepper Read More …

Healing Chicken Soup for the Busy Soul Pressure Cooker Recipe

serves 4 to 5 – cooker: 6- to 8-quart – time: 30 minutes at high pressure 1 (3½- to 4-pound) chicken 1 medium onion, halved lengthwise 1 medium carrot, halved crosswise 1 rib celery, halved crosswise 2 sprigs fresh flatleaf parsley ½ bay leaf ¼ to ½ teaspoon peppercorns (use ¼ teaspoon if you have only black pepper; ½ teaspoon if you have a blend of different colored peppercorns) 6 to 6½ cups water, or as needed sea salt 1 cup cooked rice or a small soup pasta such as orzo, for serving minced fresh flatleaf parsley, for serving (optional). Read More …

Vegetarian Borscht with Porcini Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 10 minutes at high pressure ½ ounce (½ cup) dried porcini mushrooms 1 cup hot water 1 bunch red beets, greens trimmed off and beets peeled and cut into bite-size dice 1 large white onion, coarsely chopped 2 medium red or white new potatoes, left unpeeled and diced 2 medium carrots, coarsely chopped 1 medium rutabaga, peeled and cut into bite-size dice 1 heaping teaspoon dried dill, dried tarragon, or mixed herb blend, such as italian herbs or mrs. dash 2 (3- to 4-inch-long) strips orange zest ¼ cup dry red wine-, such as merlot or pinot noir, or cider vinegar 1 (32-ounce) container vegetable broth 2 tablespoons tomato paste ¼ teaspoon freshly ground black pepper, or to taste sea salt 1 (16-ounce) container sour cream, imitation sour cream, or plain greek yogurt, for serving Read More …

Asian Vegetable Stock Pressure Cooker Recipe

makes about 2 quarts – cooker: 5- to 8-quart – time: 8 minutes at high pressure 2 medium yellow or white onions, quartered 1 bunch green onions, trimmed and cut into 2-inch lengths 3 medium carrots, cut into chunks 6 ribs celery with leaves, cut into chunks 2 baby bok choy, cut into chunks ½ bunch fresh cilantro 5 large dried shiitake or chinese mushrooms 1 head garlic, unpeeled, cut in half horizontally 8 thin slices fresh ginger 2 stalks lemongrass (inner white parts only), each cut into 3 pieces 5 black peppercorns 1 tablespoon reduced-sodium soy sauce 1 (6-inch) piece kombu (optional) 8 to 9 cups water, or as needed Read More …

Beef Bone Broth Pressure Cooker Recipe

makes 3 quarts 2 pounds beef bones, such as oxtail, marrow bones, or short ribs 2 tablespoons red wine- (optional) 1 large onion, quartered 1 large carrot, peeled Read More …

Vegetable Broth Pressure Cooker Recipe

makes about 2 quarts – cooker: 6- to 8-quart – time: 15 minutes at high pressure 2 medium yellow or white onions, left unpeeled and cut in half 2 leeks (white and green parts), trimmed, cut in half lengthwise, rinsed well, and chopped 2 medium carrots, cut into chunks 1 medium zucchini, cut into chunks 3 ribs celery with leaves, cut into chunks 12 pea pods 3 cloves garlic, peeled and smashed ½ bunch fresh flatleaf parsley ¼ bunch fresh cilantro with stems 2 sprigs fresh thyme or marjoram 1 bay leaf 2 teaspoons black peppercorns 8 to 10 cups water, or as needed 2 teaspoons sea salt Read More …

Brown Beef Broth Pressure Cooker Recipe

makes 2 quarts – cooker: 6- to 8-quart – time: 60 minutes at high pressure 2 tablespoons tomato paste 2 to 2½ pounds cross-cut meaty beef marrow bones (ask the butcher to cut into 2-inch pieces for you on the bandsaw) or small oxtail pieces 1 large carrot, cut into 2-inch chunks 1 large white or yellow onion, cut into 8 wedges 1 to 1½ pounds meaty beef shanks, 1 inch thick 2 ribs celery with leaves, cut into 2-inch chunks 1 tablespoon black peppercorns 2 bay leaves ¼ bunch fresh flatleaf parsley 1 cup red or white wine (optional) 8 cups water, or as needed Read More …

Winter Minestrone Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 3 tablespoons olive oil 1 large white or yellow onion, finely chopped 2 ribs celery, finely chopped 2 cloves garlic, minced or pressed 1½ teaspoons dried italian herb blend ¼ cup pearl barley, rinsed and drained 2 medium white or red waxy potatoes (about 12 ounces), left unpeeled and cut into bite-size pieces 2 medium carrots, diced 1 large turnip, peeled and diced 8 cups vegetable broth, homemade preferred ¼ cup tomato paste 1 (15-ounce) can cannellini or red kidney beans-, undrained, or 1¾ cups cooked beans- 2/3 cup small soup pasta (shells, ditali, or orzo) 2 cups finely shredded green cabbage sea salt and freshly ground black pepper 1½ cups shredded monterey jack cheese, for serving Read More …

Vegetable Soup with Parmesan Garlic Toasts Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 7-quart – time: 10 minutes at high pressure parmesan garlic toasts ½ french baguette, split horizontally in half ½ cup mayonnaise ½ cup sour cream or plain greek yogurt 1 cup grated parmesan cheese 2 cloves garlic, pressed 1 heaping tablespoon minced fresh flatleaf parsley soup 2 tablespoons olive oil 2 leeks (white parts only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 2 (2-finger) pinches saffron threads or 1/8 teaspoon ground saffron 10 ounces fresh green beans, ends trimmed and cut into 1-inch pieces 3 large carrots, chopped 3 small zucchini, cut into ½-inch-thick rounds 2 roma tomatoes, seeded and chopped 3 medium yukon gold potatoes, peeled and cut into 1-inch cubes 2 cloves garlic, minced ¼ cup finely chopped fresh flatleaf parsley 4 cups vegetable broth 4 cups water 2 (15-ounce) cans cannellini beans-, drained and rinsed, or 3 cups cooked beans- sea salt and freshly ground black pepper 2 to 3 tablespoons basil pesto, to taste, homemade or store-bought Read More …

Mexican Salsa Minestrone Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 10 cups vegetable broth or chicken broth, homemade preferred 1 cup chunky tomato salsa, store-bought or homemade ½ large white or yellow onion, finely chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 2 white or red waxy potatoes, left unpeeled and cut into bite-size pieces 2 medium carrots, diced 1 cup diced zucchini 1 cup chopped fresh green beans 1 cup diced peeled chayote (1 medium chayote) 1 cup frozen white corn kernels ½ cup frozen petite peas ½ cup small soup pasta, such as rosmarina or orzo sea salt and freshly ground black pepper ½ cup chopped fresh cilantro Read More …

Tomato-Basil Tortellini Soup Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 5 minutes at high pressure 3 tablespoons olive oil 1 large white onion, chopped 2 cloves garlic, minced 1 medium carrot, coarsely chopped 6 cups reduced-sodium chicken broth or homemade chicken stock 1/8 teaspoon red pepper flakes 1 (28-ounce) can tomato puree 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 (9-ounce) package fresh cheese tortellini 1 cup minced fresh basil salt and freshly ground black pepper ¾ to 1 cup shredded or grated parmesan cheese, for serving extra virgin olive oil, for serving. Read More …

Beef Bone Stock Pressure Cooker Recipe

makes 2 quarts – cooker: 6- to 8-quart – time: 60 minutes at high pressure 2 to 3 pounds cross-cut meaty beef marrow bones (ask the butcher to cut into 2-inch pieces) 1 large white or yellow onion, cut into 8 wedges, or 2 medium leeks (white and part of green), rinsed well, trimmed, and cut in half crosswise 1 large carrot, cut into 2-inch pieces 2 ribs celery with leaves, cut into 2-inch pieces 6 black peppercorns 1 sprig fresh thyme 4 sprigs fresh flatleaf parsley 8 cups water, or as needed 1 tablespoon cider vinegar 1 tablespoon sea salt or 2 tablespoons asian fish sauce Read More …

Indian Spiced Carrot-Orange Soup Pressure Cooker Recipe

serves 8 – cooker: 6- to 8-quart – time: 12 minutes at high pressure ¼ cup olive oil or butter 1 large white onion, chopped 1½ tablespoons brown sugar 1 tablespoon mild or hot curry powder ½ teaspoon ground coriander ¼ teaspoon ground cardamom 2 large russet potatoes, peeled and cut into 1-inch cubes 2 pounds carrots (about 10 medium), thickly sliced ½ cup orange juice 6 cups vegetable broth, or as needed 1 tablespoon honey freshly grated nutmeg sea salt and freshly ground black pepper Read More …

Sweet Potato Vichyssoise with Croutons Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure whole wheat croutons 8 ounces whole wheat bread, sandwich style or artisan, torn into small uneven pieces to make about 4 cups 3 tablespoons unsalted butter 3 tablespoons olive oil soup 2 tablespoons butter 1 large white onion, chopped 3 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and sliced across about ¾-inch thick 1 clove garlic, chopped 4 cups roughly chopped peeled sweet potatoes (about 1-inch chunks) (about 2 large sweet potatoes) 2 medium carrots, chopped 4 cups water or vegetable broth, or as needed ¼ cup dry white wine ½ teaspoon sea salt ½ teaspoon ground white pepper 1 cup half-and-half or unsweetened soy milk minced fresh flatleaf parsley, for serving (optional). Read More …

Chicken Bone Broth Pressure Cooker Recipe

makes 3 quarts 3 pounds chicken bones, (at least 1 pound wings) 2 tablespoons apple cider or white wine vinegar 1 large leek, quartered 1 large carrot, peeled Read More …

Keto Bone Broth Pressure Cooker Recipe

makes 3 quarts 2 pounds beef bones, such as oxtail, marrow bones, or short ribs or : 3 pounds chicken bones, (carcase and wings) 2 tablespoons red wine vinegar 1tsp fine herbs salt and pepper to taste 1 large onion, quartered (remove after and discard) 1 large carrot, peeled (remove after and discard) 1/2 tsp worcester sauce (optional) Read More …

Easy Chicken and Rice Pressure Cooker Recipe

serves: 4 pressure level: high release: quick time: 15 minutes 4 (12-ounce) bone-in split chicken breasts-, trimmed salt and pepper 1 tablespoon vegetable oil 3 carrots, peeled and cut into ½-inch pieces 1 onion, chopped fine 1½ cups long-grain white rice 4 garlic cloves, minced 2 cups low-sodium chicken broth 1 cup frozen peas 3 tablespoons minced fresh parsley 2 teaspoons lemon juice Read More …

Osso Buco Pressure Cooker Recipe

serves: 6 pressure level: high release: natural time under pressure 1 hour 6 (8- to 10-ounce) osso buco-style veal shanks, 1½ inches thick salt and pepper 2 tablespoons vegetable oil 2 onions, chopped 2 carrots, peeled and chopped 9 garlic cloves, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour ½ cup dry white wine 2 cups beef broth 1 (14.5-ounce) can diced tomatoes, drained 2 bay leaves ¼ cup chopped fresh parsley 2 teaspoons grated orange zest Read More …

Corned Beef and Cabbage Pressure Cooker Recipe

serves: 6 to 8 pressure level: high release: natural time: 1½ hours plus 12 minutes for vegetables 1 (3- to 4-pound) corned beef brisket, fat trimmed to ¼-inch and rinsed 3 cups low-sodium chicken broth 3 cups water 2 bay leaves 3 whole black peppercorns 1 tablespoon minced fresh thyme or 1 teaspoon dried ½ teaspoon whole allspice 1½ pounds small or medium red potatoes 10 carrots, peeled and cut into 3-inch pieces 1 head green cabbage, cut into 8 wedges Read More …

Hearty Beef Stew Pressure Cooker Recipe

serves: 6 pressure level: high release: natural time: 25 minutes 3 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces salt and pepper 2 tablespoons vegetable oil 2 onions, chopped 2 tablespoons tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried ? cup all-purpose flour 1 cup dry red wine- 2 cups beef broth 1½ pounds red potatoes, cut into 1-inch pieces 1 pound carrots, peeled and sliced 1 inch thick ¼ cup soy sauce 2 bay leaves 1½ cups frozen peas ¼ cup minced fresh parsley Read More …

Old-Fashioned Beef and Vegetable Soup Pressure Cooker Recipe

serves: 8 pressure level: high release: natural time: 15 minutes 1 pound boneless beef short ribs, trimmed and cut into ½-inch pieces salt and pepper 2 tablespoons vegetable oil 8 ounces cremini mushrooms, trimmed and sliced ½ inch thick 1 onion, chopped fine 2 tablespoons tomato paste 2 teaspoons minced fresh thyme or ½ teaspoon dried 1 garlic clove, minced 2 tablespoons all-purpose flour ¼ cup dry red wine- 6 cups beef broth 1 pound red potatoes, cut into ¾-inch pieces 3 carrots, peeled and cut into ½-inch pieces 2 celery ribs, cut into ½-inch pieces 2 bay leaves 2 tablespoons minced fresh parsley Read More …

Chipotle Pork and Hominy Stew Pressure Cooker Recipe

serves: 6 pressure level: high release: natural time: 30 minutes 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces salt and pepper 2 tablespoons vegetable oil 2 onions, chopped 2 jalapeno chiles, stemmed, seeded, and minced 4 garlic cloves, minced 1 tablespoon minced canned chipotle chile in adobo sauce 2 teaspoons minced fresh oregano or ½ teaspoon dried ? cup all-purpose flour 1 cup dry white wine 3 cups low-sodium chicken broth 1 pound carrots, peeled and sliced 1 inch thick 2 bay leaves 2 (15-ounce) cans white or yellow hominy, rinsed ¼ cup minced fresh cilantro Read More …

Farmhouse Chicken Noodle Soup Pressure Cooker Recipe

serves: 8 pressure level: high release: quick time: 20 minutes 1 tablespoon vegetable oil 1 onion, chopped fine 3 garlic cloves, minced 1 teaspoon minced fresh thyme or ¼ teaspoon dried 8 cups water 4 carrots, peeled and sliced ½ inch thick 2 celery ribs, sliced ½ inch thick 2 tablespoons soy sauce 1 (4-pound) whole chicken, giblets discarded salt and pepper 4 ounces (2? cups) wide egg noodles ¼ cup minced fresh parsley Read More …

Rustic French Pork and White Bean Stew Pressure Cooker Recipe

serves: 6 pressure level: high release: natural time: 30 minutes plus bean soaking time 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces (click here.) salt and pepper 2 tablespoons vegetable oil 2 onions, chopped 8 garlic cloves, minced 1½ teaspoons herbes de provence ? cup all-purpose flour 1 cup dry white wine 3 cups low-sodium chicken broth 1 pound carrots, peeled and sliced 1 inch thick 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces 8 ounces (1¼ cups) dried cannellini beans-, picked over, rinsed, and salt-soaked (click here) 2 bay leaves ¼ cup minced fresh parsley 1 tablespoon lemon juice, plus extra as needed Read More …

Bolognese Pressure Cooker Recipe

pressure level: high release: quick time: 30 minutes *enough for 1 pound of pasta 1 onion, chopped coarse 1 large carrot, peeled and chopped coarse 1 celery rib, chopped coarse 4 ounces pancetta, chopped 4 ounces mortadella, chopped 3 tablespoons olive oil 1 pound meatloaf mix 3 tablespoons minced fresh sage 1 (6-ounce) can tomato paste 1 cup dry red wine- 2 cups beef broth salt and pepper Read More …

Easy Portuguese Kale Soup Recipe

6 tbsp. olive oil 2 lg. onions, chopped 6 cloves garlic, minced 3 carrots, peeled and diced 1 c. minced celery 4 qts. water 1 c. dry red wine- 1 (35 oz.) can whole tomatoes, chopped, with juice 2 bay leaves salt and pepper. 4 lg. potatoes, peeled and diced 1 1/2 lbs. linguica 1 1/2 lbs. kielbasa 1 1/2 lbs. fresh kale, chopped or 2 (10 oz.) pkg. frozen chopped kale grated romano cheese. Read More …

Portuguese Soup Stone Soup Recipe

1/4 c. olive oil 2 onions, diced 1 clove garlic, minced 3 carrots, chopped 3 potatoes, chopped 1/2 cabbage, chopped 2 qts. brown stock or rich beef broth 1 1/2 lbs. sweet italian sausage, sliced 3 c. canned tomatoes 2 c. cooked red kidney beans- Read More …

Best Portuguese Kale Soup Recipe

1 lb. stew beef (cut into 1-inch cubes) 1/2 lb. linguica or chourigo (cut into slices) (portuguese sausage) 1-2 qt. water dash of salt. 3 lg. potatoes, cubed 3 carrots, cubed 1 bunch kale, chopped, or 1 pkg. frozen kale, defrosted 1/2 cabbage, chopped 1/2 pkg. elbow macaroni 1 can white kidney beans- (optional) Read More …

Portuguese Bean Soup Recipe

2 lb. portuguese sausage 1 lb. ham hock 1 onion, sliced 2 qt. water 2 carrots, diced 3 potatoes, diced 1 sm. cabbage, chopped 1 can (8 oz.) tomato sauce 2 cans (16 oz.) red kidney beans- Read More …

Chicken Agnolotti Recipe

servings : 6 people filling 10 ounces light meat, rabbit, chicken (on the bone) 2 tablespoons olive oil 1 carrot, chopped 2 celery stalks, chopped 1 onion, chopped 2 bay leaves 1 cup sherry or white wine 1 quart broth, chicken, rabbit or squirrel 1 cup ricotta cheese 1/2 cup freshly grated parmesan cheese 2 tablespoon minced tarragon, parsley or fresh oregano 1 egg, lightly beaten nutmeg, salt and black pepper to taste pasta 300 grams flour, about 2 heaping cups 3 eggs, lightly beaten 2 egg yolks, beaten with the whole eggs to finish 1/2 cup unsalted butter 1/3 cup toasted pine nuts or walnuts 12 fresh sage leaves, sliced thin Read More …

Nut Roast Recipe

serves 4 1 tbsp olive oil 15g butter 1 large onion, finely chopped 2 sticks celery, finely chopped 2 garlic cloves, finely chopped 200g chestnut mushrooms, finely chopped 1 red pepper, halved, deseeded and finely diced 1 large carrot, grated 1 tsp dried oregano 1 tsp smoked paprika 100g red lentils 2 tbsp tomato puree 300ml vegetable stock 100g fresh breadcrumbs 150g mixed nuts such as walnuts, pecans, hazelnuts and brazil nuts, roughly chopped 3 large eggs, lightly beaten 100g mature cheddar, grated handful flat-leaf parsley, finely chopped for the tomato sauce 2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 1 sprig rosemary 400ml passata Read More …

Old-Fashioned Beef Stew Recipe

makes 6 to 8 servings 3 pounds boneless beef chuck ¾ teaspoon salt freshly ground black pepper 2 to 3 tablespoons olive oil (possibly a little more) 2 medium red or yellow onions, chopped 3 tablespoons unbleached all-purpose flour 3 to 4 cups beef broth (boxed, canned, or reconstituted from bouillon) 1 tablespoon tomato paste 1 tablespoon minced garlic (about 3 good-sized cloves) 1 teaspoon dried thyme 2 bay leaves 1 pound (about 15) red creamer potatoes, halved 1 pound baby carrots, left whole Read More …

Thai Green Curry with Vegetables and Tofu Recipe

makes 4 servings 2 teaspoons thai green curry paste 1 14-ounce can coconut milk, light or regular (about 1¾ cups) 1½ cups vegetable broth or reconstituted bouillon 1 small slice lemon 2 to 3 tablespoons thai fish sauce or soy sauce ½ medium red or yellow onion, diced 1 small yellow crookneck or summer squash, cut into ½-inch-thick slices 1 small zucchini, cut into ½-inch-thick slices 2 heaping cups cauliflower florets 2 heaping cups chopped broccoli 1 medium carrot, diced ½ pound small white mushrooms half a medium red bell pepper, diced ½ pound firm tofu, cut into ½-inch cubes 1/3 cup minced fresh cilantro Read More …

Vegetarian Chili Recipe

makes about 6 servings 2 tablespoons olive oil 1 medium red or yellow onion, minced 2 tablespoons chili powder 2 teaspoons ground cumin ¾ teaspoon salt 1 medium carrot, diced 1 medium stalk celery, diced 1 tablespoon cider vinegar 1 tablespoon minced garlic (about 3 good-sized cloves) 1 small bell pepper (any color), diced 3 15-ounce cans red kidney beans- (about 5 cups cooked beans-) 1 28-ounce can crushed tomatoes 1 15-ounce can diced tomatoes up to ¼ teaspoon freshly ground black pepper Read More …

Chinese Chicken Salad with Ginger Sesame Vinaigrette Recipe

makes 2 to 3 large salads soy-ginger-sesame vinaigrette 3 tablespoons seasoned rice vinegar ¼ teaspoon minced garlic (about half a small clove) 1 teaspoon finely minced fresh ginger 1 teaspoon soy sauce 1/8 teaspoon salt 2 teaspoons sugar 2 teaspoons toasted sesame oil 3 tablespoons canola, soy, or peanut oil salad 1 pound romaine lettuce (a large head or hearts) 2 cooked chicken breasts- 1½ cups (about 4 ounces) shredded red cabbage 1 cup (about 3 ounces) mung bean sprouts 2 medium carrots, shredded (about 1 cup, packed) 2 scallions cut into very thin strips about 1-inch long ½ cup loosely packed cilantro leaves 2/3 cup cashews and/or slivered almonds, lightly toasted Read More …

North African Red Lentil Soup Recipe

makes 6 to 8 servings this soup is vegan. 2 cups red lentils 8 cups water 2 tablespoons olive oil 1 medium red or yellow onion, chopped 1 large carrot, diced 2 teaspoons ground cumin 1 tablespoon minced garlic (about 3 good-sized cloves) 1½ teaspoons salt freshly ground black pepper lime wedges, for garnish Read More …

Carrot and Banana Muffins Recipe

2 tsp baking soda cinnamon 3 eggs apple cider vinegar ¾ cup walnuts 2 cups almond flour salt 1 cup dates, pitted 3 bananas ¼ cup coconut oil 1 ½ cup carrots Read More …

Instant Pot Khichdi Khichri Recipe

servings : 4 portions 1/2 cup small grain rice 1/4 cup arhar dal toor dal/ split pigeon peas 1/4 cup dhuli moong dal skinless petite yellow lentils 2 tablespoons ghee 1 teaspoon cumin seeds 6-8 whole peppercorns 2 bayleaves 4-5 cloves 2 cardamoms whole 1 teaspoon ginger grated 1 green chilli / serrano chilli split lengthwise 6-8 cauliflower florets 1 potato quartered 1 carrot peeled and cut into 1 inch pieces (large ) 8-10 french beans- cut into 1 inch pieces 1/2 cup green peas frozen or fresh 1 teaspoon turmeric 1/2 teaspoon red chilli powder / paprika powder 1.5 teaspoons salt 5 cups water Read More …

Pressure Cooker Khichdi Khichri Recipe

servings : 4 portions 1/2 cup small grain rice 1/4 cup arhar dal toor dal/ split pigeon peas 1/4 cup dhuli moong dal skinless petite yellow lentils 2 tablespoons ghee 1 teaspoon cumin seeds 6-8 whole peppercorns 2 bayleaves 4-5 cloves 2 cardamoms whole 1 teaspoon ginger grated 1 green chilli / serrano chilli split lengthwise 6-8 cauliflower florets 1 potato quartered 1 carrot peeled and cut into 1 inch pieces (large ) 8-10 french beans- cut into 1 inch pieces 1/2 cup green peas frozen or fresh 1 teaspoon turmeric 1/2 teaspoon red chilli powder / paprika powder 1.5 teaspoons salt 5 cups water Read More …

Mac n Cheese Sandwich Recipe

makes 6 ham hock: 1 ham hock, about 2¼lb (1kg) 1 bay leaf 6 black peppercorns a few fresh flat-leaf parsley stalks 1 carrot, halved 1 celery stalk (stick), halved 1 onion, halved and studded with a couple of whole cloves mornay sauce, macaroni, and topping: ½ stick (60g) butter ½ cup (60g) all-purpose (plain) flour 2¾ cups (650ml) milk a swift grating of nutmeg (optional) 2¼ cups (250g) grated mature cheddar cheese scant 1 cup (100g) grated smoked cheddar cheese white pepper and sea salt, to taste 12oz (350g) dried macaroni panko- (or regular fresh) breadcrumbs (enough to cover), mixed with a good couple of handfuls of grated mature cheddar cheese for each sandwich: 2 slices sourdough bread or farmhouse white bread butter, at room temperature Read More …

Beef Short Rib Sandwich Recipe

makes 8 beef filling: 5½lb (2.5kg) beef short ribs (also known as jacob’s ladder) all-purpose (plain) flour, for dusting sea salt and black pepper, to taste vegetable oil, for frying 2 celery stalks, cut into a few lengths 1 large onion, cut into wedges 2 carrots, cut into a few lengths 5 garlic cloves, peeled 2 bay leaves a small sprig of fresh thyme pinch of crushed red pepper flakes (chili flakes) a handful of dried apricots generous 1¼ cups (320ml) bourbon 3¾ cups (900ml) beef broth (stock) quick pickle- onions: 2 tbsp superfine (caster) sugar 1 tbsp sea salt generous 1 cup (250ml) cider vinegar 2 red onions, sliced 8 soft white rolls, to serve celery leaves, to garnish (optional) Read More …

Yakisoba Pan Recipe

makes 4 vegetable oil, for frying 4 slices bacon, cut into strips 1 green bell pepper 1 small carrot, cut into thin strips ½ small onion, thinly sliced 2 x 3oz (85g) packets instant egg noodles 2-3 tbsp yakisoba sauce (or make your own-see cook’s tip below), plus extra for garnishing 4 white hot dog buns, split open strips of pickle- ginger, to serve dried green seaweed (aonori), to serve (optional) Read More …

Caramel Pork Banh Mi Recipe

makes 4 carrot and daikon pickle-: ½ cup (125ml) rice wine vinegar 1 tsp sea salt ¼ cup (50g) superfine (caster) sugar 1 carrot, about 2¾oz (75g), cut into short thin sticks 1 daikon radish, about 7oz (200g), cut into short thin sticks caramel pork: 6 tbsp superfine (caster) sugar 1¾lb (800g) pork belly, skin removed and cut into cubes scant ½ cup (100ml) fish sauce (three crabs is a good brand) 4 scallions (spring onions), white parts only, bashed with the flat side of a knife 2 garlic cloves, peeled and bashed with the flat side of a knife 4 black peppercorns a pinch of sea salt 4 x 6in (15cm) (-ish; don’t go getting the tape measure out) lengths of white baguette mayonnaise 1 fresh red chili, sliced (seeded or not is up to you) 1 cucumber, halved and sliced lengthwise into long sticks fresh cilantro (coriander) leaves Read More …

Low-Carb Shepherds Pie Recipe

makes 5 :servings prep: 15 minutes cooking time: 45 minutes serving size 1/5 of recipe calories 204 protein 24 g carbohydrates 13 g fat 24 g fiber 3 g sugar 7 g sodium 424 mg 3 cups cauliflower florets 6 ounces whole milk greek yogurt or coconut cream 1 teaspoon garlic powder 1/2 cup shredded parmesan cheese 2 teaspoons dried rosemary sea salt and black pepper 1/2 tablespoon olive oil 1 tablespoon garlic 1 red bell pepper, seeded and diced 1/3 cup diced red onion 1 pound ground lamb or lean ground turkey or beef 1 tablespoon smoked paprika 1/2 tablespoon dried thyme 1 teaspoon ground cinnamon 2 tablespoons low-calorie bbq sauce 2 tablespoons dijon mustard 2 tablespoons no-salt-added tomato sauce 1 cup frozen peas, carrots, and corn mix garnish: fresh rosemary, cracked black pepper Read More …

Carrot Zucchini Waffles Recipe

makes 5 :servings prep: 10 minutes cooking time: 15 minutes serving size 1 waffle calories 324 protein 14 g carbohydrates 40 g fat 14 g fiber 5g sugar 2 g sodium 480 mg 12/3 cups oat flour (see tip) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground nutmeg pinch of sea salt. 1/2 teaspoon (2 g) stevia in the raw or 1/4 cup coconut sugar 1 teaspoon ground turmeric (optional) 1 cup unsweetened almond milk or coconut milk 2 eggs 4 egg whites 1 teaspoon vanilla extract (optional) 1/8 cup melted coconut oil or extra-virgin olive oil 2/3 cup grated carrot (about 1 medium carrot) 1 cup grated zucchini (about 3/4 of a large zucchini) coconut oil spray. Read More …

Honey Quiche Recipe

1/2 c. butter 1 c. sliced carrots 1 c. cashews 1/2 c. honey 3 eggs 1 1/2 c. heavy cream 1/2 tsp nutmeg 1/2 tsp salt 3/4 c. shredded cheddar cheese 1 (9 in.) pie crust Read More …

Korean Bibimbap Recipe

serves 3 – 4 meat sauce 100g / 3.5 ounces beef mince (or other cuts) 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp sugar – i used brown sugar 1/4 tsp minced garlic vegetables 250g (0.6 pounds) mildly seasoned spinach 350g (0.8 pounds) mildly seasoned bean sprouts, optional 100g (3.5 ounces) shiitake mushroom 120g (4.2 ounces) carrots (1 small) 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots) 3 to 4 serving portions of steamed rice 3 or 4 eggs (depending on the serving portion) oil to cook the meat, mushroom, carrots and eggs seasoned seaweed, shredded (long thin cut) bibimbap sauce 2 tbsp gochujang 1 tbsp sesame oil 1 tbsp sugar – i used raw sugar 1 tbsp water 1 tbsp roasted sesame seeds 1 tsp vinegar – i used apple vinegar 1 tsp minced garlic Read More …

Keto Kimchi Recipe

recipe for: easy kimchi (mak kimchi) servings 32 3-8 pounds napa cabbage 2 bunches green onions trimmed of the root bits 2-3 large carrots peeled, thinly julienned 1/2 cup kosher salt 1/2 cup korean chili powder 15-20 cloves garlic overdoing garlic makes this stay on your breath more than usual., peeled 4-6 inches ginger peeled, rough chopped 1 tablespoon fish sauce unsweetened pear juice or unsweetened apple juice 4 tablespoons white miso paste Read More …

Carrot Cake Cheesecake Recipe

for the cheesecake: 16 ounces cream cheese, at room temperature 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1 tablespoon flour 3 eggs for the carrot cake: 3/4 cup vegetable oil 1 cup sugar 2 eggs 1 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ginger 8 oz can crushed pineapple, packed in 100% juice, drained well, reserve juice 1 cup grated carrots 1/2 cup shredded coconut 1/2 cup chopped walnuts for the pineapple cream cheese frosting: 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cup confectioners’ sugar 1 teaspoon vanilla extract 1 tablespoon reserved pineapple juice Read More …

Carrot Tomato Juice Mug Cake Recipe

recipe for: carrot tomato juice microwave mug cake (mmc) 1 egg 2 tablespoons tomato juice 1 tablespoon carrot juice 2 tablespoons oil 1/8 teaspoon vanilla extract 1/8 teaspoon baking powder 1/4 teaspoon ginger 4 tablespoons light brown sugar 2 tablespoons instant vanilla pudding powder unprepared 5 tablespoons all-purpose flour Read More …

Spiced Carrot Mug Cake Recipe

recipe for: spiced carrot microwave mug cake (mmc) 1 egg 1 tablespoon carrot baby food 1 tablespoon oil 1/8 teaspoon vanilla extract 1/8 teaspoon baking powder 1/4 teaspoon cinnamon 4 tablespoons light brown sugar 2 tablespoons instant vanilla pudding powder unprepared 4 tablespoons all-purpose flour Read More …

Hoso-Maki Recipe

traditionally fish is used, but there are many vegetable maki too. for the sushi: rice.: 300g sushi rice 10 x 10 cm konbu seaweed 35 ml rice vinegar 10 g sea salt 20 g sugar for the sushi:.: 2 pcs nori crab meat or fish, sashimi quality salmon, yellow tail fish, perch. or vegetables e.g. cucumber, radish, carrot, avocado roasted sesame seeds. soy sauce. gari (pickle- ginger). wasabi paste. cling film. Read More …

Ura-Maki Recipe

for the sushi: rice.: 300g sushi rice 10 x 10 cm konbu seaweed 35 ml rice vinegar 10 g sea salt 20 g sugar for the sushi:.: 2 pcs nori crab meat or fish, sashimi quality salmon, yellow tail fish, perch. or vegetables e.g. cucumber, radish, carrot, avocado roasted sesame seeds. soy sauce. gari (pickle- ginger). wasabi paste. cling film. Read More …

Easy Pancit Recipe

one large chicken, boiled and meat shredded (reserve broth). one package rice noodles (or vermicelli pasta). 2 bunches green onions, thinly sliced (use tops!) 4 ribs celery (use tops, too), finely chopped 2 medium carrots, shredded 1 small head of cabbage, shredded 1 tbsp. garlic powder 1/2 cup soy sauce 1/4 cup vegetable oil salt and pepper to taste Read More …