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Post by elaine on Feb 20, 2016 16:45:38 GMT
Good morning, everyone! I am back from Ann Arbor and ready to go. I gave my aunt an electric pressure cooker while there - they have been so kind to put me up each time I am out for treatment - and she was thrilled. In the 4 days I was there, we cooked a whole chicken in it one night as part of dinner, made broth with the carcass and then made chicken, barley and vegetable soup with the broth. For cooking the whole chicken, I used my favorite pressure cooker recipe book - The Great Big Pressure Cooker Cookbook. It was very easy to cook and done in less than an hour - not bad for a 5.5 pound chicken. Last night I made a rotisserie chicken for dinner and then made chicken broth with the carcass. Rotisserie chickens make very flavorful broth! It is so easy to do in a pressure cooker that you may never buy broth again! 1. Put your carcass in the pressure cooker - it is fine if there is still some meat and skin attached - it will add more flavor. Add 2 carrots and 2 stalks of celery - I cut them into thirds. You want large pieces so that they don't disintegrate into the broth. Add 1 onion - quartered - and 3 or so cloves of garlic peeled and lightly smashed with the side of your knife. Add 1 bay leaf, 1 teaspoon salt, 1 tablespoon peppercorns (not ground). 2. Then add 3 - 3.5 quarts of water- fill pot 3/4 way full of water. 3. Close the lid and set for high pressure for 40 minutes. 4. Use Quick Release or natural release - whatever works for you. It isn't crucial one way or the other. 5. After the broth cools a bit, set up a strainer over a large bowl. Some people line the strainer with cheesecloth to keep out ALL bits, I don't worry about it. If any pieces of stuff smaller than my strainer holes makes it through, I can live with that! Pour your broth through the strainer, and voilà, you have several quarts of broth! 6. Go ahead and pick out and shred any meat that is left on the carcass, or now sitting free in the strainer. Save it for future use in soup, etc. 7. I pour 1 quart into a mason jar to use for cooking in the next couple of days. I then measure out 2-4 cup portions and place in ziploc baggies. I first cool them down in the fridge and then lie them flat in my freezer and have frozen broth to use. Easy-peasy! ************************************************************************* The challenge for the week is to make broth - chicken or otherwise - in your pressure cooker. Ninja owners could make a similar broth by simmering the ingredients in their pots overnight on low. ************************************************************************** My tip for today is to download a recipe app on your phone, tablet or desktop computer - whatever you use to search the web for recipes. I use Paprika and it makes having all my internet recipes in one place very easy. It also allows the user to create categories and sort recipes accordingly- so that I can easily access all my saved pressure cooker or slow cooker recipes. |
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Post by triplejscrapper on Feb 20, 2016 18:54:22 GMT
I will be trying to make a roasted chicken in my pressure cooker this evening. I love to use rosemary and lemon when roasting a chicken. I'll make stock tomorrow with the carcass tomorrow.
I really want to try making chickpeas for hummus too!! I found a recipe that I liked and can't wait to try it.
Thanks for this weekly thread.
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Post by elaine on Feb 20, 2016 19:42:04 GMT
I will be trying to make a roasted chicken in my pressure cooker this evening. I love to use rosemary and lemon when roasting a chicken. I'll make stock tomorrow with the carcass tomorrow. I really want to try making chickpeas for hummus too!! I found a recipe that I liked and can't wait to try it. Thanks for this weekly thread. Yum! Be sure to brown the chicken - breast side down - before cooking. And then, if you want crispy skin, put it under the broiler for around 5 minutes after cooking. You will love how moist the chicken is! If you soak your chickpeas, they will cook in 40 minutes, unsoaked they cook in 60. They are the slowest cooking dried bean/pea. Be sure to add a tablespoon of oil to the water when you cook them to prevent foaming. They are so simple - you will have no problem. And be sure to link your hummus recipe!  |
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Post by triplejscrapper on Feb 20, 2016 20:00:40 GMT
www.hippressurecooking.com/simply-delicious-hummus-chickpea-spread/Thanks for the tip about the oil. It was NOT part of the recipe. I'm still a little gun shy about my PC. My mom and my grandmom never would buy one...my great grandmother apparently left quite the impression on them when one blew up on her!!! They both loved preserving food that they would get out of the garden but it was always blanched and flash frozen never canned.
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Post by gale w on Feb 20, 2016 20:01:04 GMT
I have pork chops thawed. I'll be watching the thread to see if anyone posts pork chop recipes. If not I'll probably use my usual braised pork chops recipe in the ninja.
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Post by elaine on Feb 20, 2016 20:22:57 GMT
I have pork chops thawed. I'll be watching the thread to see if anyone posts pork chop recipes. If not I'll probably use my usual braised pork chops recipe in the ninja. If any of the following titles sounds good, pm me and I'll send you the recipe. They are from one of my books, so I don't want to post all the recipes here: Pork Chops with Buttery Apples • Pork Chops with Acorn Squash and Maple Syrup • Asian-Style Pork Chops and Broccoli • Tomato-Chile Pork Chops and Rice • Hominy, Peppers, and Pork Stew • Boneless Pork Loin Chops and Pears • Thick Pork Chops with Basil, Garlic, and Pine Nuts • Thick Pork Chops with Carrots and Dill • Super-Thick Pork Chops with Artichoke and Lemon • Super-Thick Spiced Pork Chops with Cherry Sauce |
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Post by gale w on Feb 20, 2016 20:36:38 GMT
I have pork chops thawed. I'll be watching the thread to see if anyone posts pork chop recipes. If not I'll probably use my usual braised pork chops recipe in the ninja. If any of the following titles sounds good, pm me and I'll send you the recipe. They are from one of my books, so I don't want to post all the recipes here: Pork Chops with Buttery Apples • Pork Chops with Acorn Squash and Maple Syrup • Asian-Style Pork Chops and Broccoli • Tomato-Chile Pork Chops and Rice • Hominy, Peppers, and Pork Stew • Boneless Pork Loin Chops and Pears • Thick Pork Chops with Basil, Garlic, and Pine Nuts • Thick Pork Chops with Carrots and Dill • Super-Thick Pork Chops with Artichoke and Lemon • Super-Thick Spiced Pork Chops with Cherry Sauce Oh wow, thanks! Asian-Style Pork Chops and Broccoli please. |
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Post by elaine on Feb 20, 2016 21:07:16 GMT
If any of the following titles sounds good, pm me and I'll send you the recipe. They are from one of my books, so I don't want to post all the recipes here: Pork Chops with Buttery Apples • Pork Chops with Acorn Squash and Maple Syrup • Asian-Style Pork Chops and Broccoli • Tomato-Chile Pork Chops and Rice • Hominy, Peppers, and Pork Stew • Boneless Pork Loin Chops and Pears • Thick Pork Chops with Basil, Garlic, and Pine Nuts • Thick Pork Chops with Carrots and Dill • Super-Thick Pork Chops with Artichoke and Lemon • Super-Thick Spiced Pork Chops with Cherry Sauce Oh wow, thanks! Asian-Style Pork Chops and Broccoli please. I sent it to you! |
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Post by littlefish on Feb 20, 2016 23:33:18 GMT
I'm trying to empty out my freezer a bit, but when I'm ready to refill it I'd like to do a whole chicken and broth!
I usually do a couple throughout the winter (in my crockpot) but haven't done one yet this year. I'll have to revisit this post when I do!
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Post by elaine on Feb 21, 2016 20:02:28 GMT
I just made another batch of the Double Celery Potato Soup in my pressure cooker - I posted the recipe last week. It was so good that I bought another couple celery roots this week to make more! eta: I used 6 cups of the chicken broth I made yesterday! |
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Post by jillonthehill on Feb 21, 2016 20:42:26 GMT
Perfect timing. Anyone have a recipe for bone in chicken breasts?
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Post by Suziee2 on Feb 21, 2016 22:32:39 GMT
Sorry for the hijack. My mom keeps talking about her old pressure cooker and not being able to find seals for it anymore. She misses it and used it a lot over the years. She will NOT get anything to cook her food in that is made in China. I've tried and tried talking her into getting an electric one, I tell her about all of your delicious recipes, but it is a NO GO. We actually had the conversation again this morning.
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Post by LuvAgoodPaddle on Feb 21, 2016 22:38:03 GMT
Your chicken broth recipe sounds amazing! Next time I hit Costco up for a rotisserie chicken, I'm going to make your broth with the leftover bits. I don't have a recipe for pork chops or bone-in chicken breasts yet. I did need some cooked, shredded chicken for a recipe the other night. It was really easy in the Instant Pot! I used this recipe: Shredded chicken breastsI did 2 lbs of chicken breasts and froze 1 lb to use later. Normally I make plain chicken for shredding in the crock pot which takes all day. This took less than 45 min total. I did let it naturally release pressure completely. |
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Post by elaine on Feb 21, 2016 23:45:59 GMT
Perfect timing. Anyone have a recipe for bone in chicken breasts? How about this one? Tender Lemon Chicken Recipe You'll love the zesty flavor of this moist delicious chicken dish shared by Lee Bremson of Kansas City, Missouri. Using the pressure cooker cuts the cooking time in half of bone-in chicken breasts compared to those baked in the oven. TOTAL TIME: Prep/Total Time: 30 min.YIELD:4 servings Ingredients 1 medium onion, chopped 4 garlic cloves, minced 1 to 3 tablespoons olive oil 4 bone-in chicken breast halves, skin removed 1 cup chicken broth 1/4 cup water 1/4 cup lemon juice 3/4 cup minced fresh parsley 1/2 cup chopped celery with leaves 1-1/2 teaspoons Italian seasoning 1/2 teaspoon salt, optional 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 3 tablespoons cold water Directions 1. In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside. 2. Brown the chicken, a few pieces at time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe. 3. Set the pressure cooker to high pressure for 14 minutes. Use quick release for the pressure. Remove chicken and keep warm. 4. Measure pan juice; return 1-1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings |
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Post by elaine on Feb 21, 2016 23:47:58 GMT
Sorry for the hijack. My mom keeps talking about her old pressure cooker and not being able to find seals for it anymore. She misses it and used it a lot over the years. She will NOT get anything to cook her food in that is made in China. I've tried and tried talking her into getting an electric one, I tell her about all of your delicious recipes, but it is a NO GO. We actually had the conversation again this morning. Hey, if you can find out exactly what make/model/and size pressure cooker she has, maybe the power of the peas can find a replacement gasket for her. I'd be more than happy to look. |
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Post by Suziee2 on Feb 22, 2016 2:47:25 GMT
Sorry for the hijack. My mom keeps talking about her old pressure cooker and not being able to find seals for it anymore. She misses it and used it a lot over the years. She will NOT get anything to cook her food in that is made in China. I've tried and tried talking her into getting an electric one, I tell her about all of your delicious recipes, but it is a NO GO. We actually had the conversation again this morning. Hey, if you can find out exactly what make/model/and size pressure cooker she has, maybe the power of the peas can find a replacement gasket for her. I'd be more than happy to look. Aw, elaine , thank you so much for your very generous offer. She threw the lid away and uses the pan to make spaghetti sauce because it is nice and heavy. |
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Post by elaine on Feb 22, 2016 13:39:54 GMT
I poured 1/2 gallon of milk into my Instant Pot when I woke up this morning. By the time the boys were on their busses, the milk had boiled and was cooling on the counter. By the time I got back from walking my dog - 2 miles - it was cool enough to stir in the yogurt starter. The pot is back in the Instant Pot on the yogurt setting. At 4:30 I will have a 1/2 gallon of yogurt ready for straining into Greek yogurt.
I love how easy yogurt is in the pressure cooker!
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Post by jassy on Feb 22, 2016 15:15:48 GMT
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Post by elaine on Feb 22, 2016 18:55:33 GMT
OMG! That brisket recipe looks amazing. It went straight into Paprika. Yum! |
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Post by LuvAgoodPaddle on Feb 22, 2016 19:53:28 GMT
That brisket recipe does sound good! I'll admit that I have never cooked a brisket before. It's a pretty pricey cut of meat and I am so scared I will ruin it. I don't even think I've ever seen it on sale around here. I really want to try making it though!
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Post by jassy on Feb 22, 2016 20:01:41 GMT
The brisket really was amazing. Husband and sons really loved it - I actually made a 3# one (followed the recipe for adding additional 10 minutes for each extra half pound and it cooked perfectly), and just had the tiniest bit of leftovers for myself for lunch today.
FWIW, I did not have the "fancy" maple sugar the recipe called for - I used brown sugar, and then put in a tablespoon of maple syrup to get the flavor.
Also, I paid $5 per lb at our butcher stand (we go to the West Side Market in Cleveland and there are separate fruit, vegetable, meat, dairy, etc stands) so hope you can get a good price on it!
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Post by LuvAgoodPaddle on Feb 22, 2016 23:25:45 GMT
Also, I paid $5 per lb at our butcher stand (we go to the West Side Market in Cleveland and there are separate fruit, vegetable, meat, dairy, etc stands) so hope you can get a good price on it! I would totally try it if I could find it for that price! I don't think I've ever seen it less than $10/lb here and that's when I have seen it. I guess it's just not a popular cut of beef here in CA. My husband loves it though, so I saved the recipe you recommended. Maybe on one of our trips out of state with the trailer I can find one to freeze and bring home.  |
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Post by elaine on Feb 23, 2016 0:53:05 GMT
Also, I paid $5 per lb at our butcher stand (we go to the West Side Market in Cleveland and there are separate fruit, vegetable, meat, dairy, etc stands) so hope you can get a good price on it! I would totally try it if I could find it for that price! I don't think I've ever seen it less than $10/lb here and that's when I have seen it. I guess it's just not a popular cut of beef here in CA. My husband loves it though, so I saved the recipe you recommended. Maybe on one of our trips out of state with the trailer I can find one to freeze and bring home. Any grocery store in CA that has a Jewish population that shops there will carry brisket. It is the equivalent of ham for Jewish holiday meals. I never had a problem finding it in Los Angeles or Monterey. Maybe just ask someone who works at your local grocery store. |
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Mar 2, 2016 17:13:22 GMT
I have pork chops thawed. I'll be watching the thread to see if anyone posts pork chop recipes. If not I'll probably use my usual braised pork chops recipe in the ninja. If any of the following titles sounds good, pm me and I'll send you the recipe. They are from one of my books, so I don't want to post all the recipes here: Pork Chops with Buttery Apples • Pork Chops with Acorn Squash and Maple Syrup • Asian-Style Pork Chops and Broccoli • Tomato-Chile Pork Chops and Rice • Hominy, Peppers, and Pork Stew • Boneless Pork Loin Chops and Pears • Thick Pork Chops with Basil, Garlic, and Pine Nuts • Thick Pork Chops with Carrots and Dill • Super-Thick Pork Chops with Artichoke and Lemon • Super-Thick Spiced Pork Chops with Cherry Sauce Ooh, Elaine, if you have the time can you share the PC and buttery apples recipe. Buttery apples!  |
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Mar 2, 2016 17:20:08 GMT
Loving that beef brisket recipe, I Pinned it too. I lol at the Jewish thing, Elaine. My town is very Jewy  No problem picking up brisket here in Westlake Village, lol. |
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Post by elaine on Mar 3, 2016 12:41:08 GMT
Loving that beef brisket recipe, I Pinned it too. I lol at the Jewish thing, Elaine. My town is very Jewy No problem picking up brisket here in Westlake Village, lol. No doubt! LOL! I can list a ton of grocery stores in the Valley that carry brisket all.the.time. |
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Mar 3, 2016 14:15:38 GMT
Gelsons! |
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No problem picking up brisket here in Westlake Village, lol.