SweetieBsMom
Pearl Clutcher
Posts: 4,612
Jun 25, 2014 19:55:12 GMT
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Post by SweetieBsMom on Aug 4, 2016 17:01:55 GMT
Elaine, just wanted to let you know that the beef stew I made the other day was delicious. Give that recipe a try. Where is that recipe? I was just hunting around for a beef stew recipe!
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Post by elaine on Aug 4, 2016 17:23:23 GMT
Can't even wait for it to cool! Oh my! That looks heavenly!
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Post by elaine on Aug 4, 2016 17:37:33 GMT
After dinner was over last night, the roasted turkey carcass went into the 8 quart IP, along with about 3 carrots, 3 stalks of celery, 6 whole cloves of garlic, an onion quartered and water to the fill line. I set it to high pressure for an hour, since it was such a large carcass. Then before bed, I strained the broth and put it back into the pot and into the fridge overnight, along with the strained meat/bones/veggies, in another bowl. Then at 11 today, I got the liner with broth and put it in the IP. I picked through the cold strained meat/bones/veggies and got out the meat and put it in the pot and tossed the rest. Then, I added sliced carrots, celery, fresh green beans, diced fresh onion, frozen corn, a strained can of fire roasted diced tomatoes, 1 cup of pearl barley, 1 tablespoon each of rosemary, basil, oregano, thyme, and salt, and 1 teaspoon each of roasted garlic (Penzeys) and black pepper. I set it to high pressure for 20 minutes. I used natural release for 20 minutes and then used quick release. Finally, I stirred in 1/2 of frozen whole spinach leaves. The soup was so hot it cooked them perfectly and they are still bright green. And by noon we had fresh turkey vegetable barley soup for lunch, and I still have 6 quarts divvied up into lunch containers and will freeze when they cool. I love turkey soup! My husband, who is telecommuting, called me affectionately "the soup nazi!" To which I replied, "No soup for you!!"
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Aug 4, 2016 20:10:20 GMT
SweetieBsmom: here's a link to the recipe. I made two changes: I added a packet of Lipton Onion Soup mix for some added flavor and I cooked it for 30 minutes rather than 20 based on some of the comments. It came out perfect. Oops. Forgot the link. Here it is: pressure cooker beef stew
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Aug 4, 2016 21:27:18 GMT
I forgot to tell you guys about this dish I made the other day - American Goulash. It turned out perfect - I'm so amazed at how this thing cooks raw pasta! I already had seasoned browned ground beef from the freezer, so didn't have to do the saute thing; just added the rest of the ingredients. It was good as is but next time I think I'll add some worcestershire and maybe some cheese at the end. Attachments:
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Post by Lexica on Aug 4, 2016 21:42:22 GMT
I am finally getting the time to try a few things in my IP. I have made two batches of Greek yogurt - wrote down what I did on each batch since I used different milk -2% in the first batch, fat free in the second batch. The first batch wasn't tangy enough. The second batch is much better, and I think it might be because of a mistake. Well, not so much a mistake as I fell asleep and didn't take it out when I should have. I didn't get to it until early the next morning, but it is definitely a better batch, so now I know I can use nonfat milk and I think I will extend that 8 hour fermenting time too.
I also made a quick batch of quinoa when the yogurt was done, just to have it for a salad later this week. I did a pork roast last week. I wasn't that happy with it, but it was the seasoning more than the texture. I used a seasoning from Pampered Chef that I didn't end up liking at all. I still ate it, but won't use that seasoning on it again.
Today, I am going to soak some pintos so that I can make beans tomorrow. I may also do up a batch of eggs. I have a lot of different rice mixes and I have decided since the quinoa was so easy to do, I am going to make up a lot of different rice and package them for the freezer in 1 cup increments to be used throughout the next few months. I like brown rice, but it always takes so long. I have been using the ready made Costco brown rice, and it is good, but I will be saving so much money if I make it myself. No more buying premade things if making it myself is so easy.
I am definitely going to be looking for another sale on these near the holidays.
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Post by monklady123 on Aug 4, 2016 21:47:47 GMT
We're having burgers tonight -- I buy the pre-cooked frozen Angus burgers from Costco. It's what the guys like, dd doesn't like burgers, and I don't care. So that works. Two minutes in the microwave, another 30 seconds to melt cheese if you want a cheeseburger, done. We usually eat tomatoes and lettuce on them so I figure that's our vegetable for the meal. Well, at 2:00 I got the idea that potato salad would taste good with the burgers. Spent just a few minutes peeling and cubing them. Three minutes in the IP with four eggs nestled in there. I used hot water so it didn't take long to come up to pressure. Took out the potatoes and spread them out on two plates so they'd cool and not cook more by being near each other. Mixed up the dressing, chopped up the eggs, tossed the whole thing and by 3:00 I had a large bowl of potato salad cooling in the refrigerator. With no boiling water for potatoes or for eggs. Eggs cooked perfectly also, by the way. The went straight into ice water while I was spreading out the potatoes. <----- me and my IP IP
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Post by monklady123 on Aug 4, 2016 21:49:30 GMT
Lexica You don't have to soak dried beans. I've done Elaine's black beans and it's about an hour from start to finish, dried no soaking to recipe ready to eat.
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Post by papercrafteradvocate on Aug 4, 2016 21:59:27 GMT
Dropped a bag of frozen chicken breasts, a quart of stock and 30 minutes later---PERFECT CHICKEN!!!!!
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Post by Lexica on Aug 4, 2016 22:21:51 GMT
monklady123, I thought a big part of the soaking process was to remove the gassiness from the beans. I am more concerned with that than with speedy cooking right now. Have any of you noticed that the beans are extra 'gas producing' when you don't soak them? Also elaine, I would love that corn pudding recipe! I want to spend a straight week in the kitchen playing with my IP! I don't know why it tickles me so much, it is just cooking food. After the beans I was going to try a cheese cake, but I may change that to potato salad, thanks to monklady123's success. I love a good potato salad! I so wish my mom was still here. She would love watching me whip up things in this IP, and I could make so many things for her! I miss her so much. We shared a love of cooking until she got to where she didn't want to cook at all anymore. That was fine with me, because I loved cooking for her. I don't do that much for myself, but when she was here, I was having to churn out 3 meals a day and I loved it. And she would have gotten such a kick out of the IP.
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Post by gale w on Aug 4, 2016 22:27:27 GMT
I do a quick-soak of beans in the pc. 1.5 cups beans, 4 cups water, 2 min high pressure, natural release. I just make sure I give myself extra time to do it.
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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 Aug 4, 2016 22:35:16 GMT
I forgot to tell you guys about this dish I made the other day - American Goulash. It turned out perfect - I'm so amazed at how this thing cooks raw pasta! I already had seasoned browned ground beef from the freezer, so didn't have to do the saute thing; just added the rest of the ingredients. It was good as is but next time I think I'll add some worcestershire and maybe some cheese at the end. My family loves this recipe..I hadn't thought of making it in the IP..duh! Thanks Marianne!
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Post by elaine on Aug 4, 2016 23:46:46 GMT
monklady123 , I thought a big part of the soaking process was to remove the gassiness from the beans. I am more concerned with that than with speedy cooking right now. Have any of you noticed that the beans are extra 'gas producing' when you don't soak them? Also elaine , I would love that corn pudding recipe! I want to spend a straight week in the kitchen playing with my IP! I don't know why it tickles me so much, it is just cooking food. After the beans I was going to try a cheese cake, but I may change that to potato salad, thanks to monklady123 's success. I love a good potato salad! I so wish my mom was still here. She would love watching me whip up things in this IP, and I could make so many things for her! I miss her so much. We shared a love of cooking until she got to where she didn't want to cook at all anymore. That was fine with me, because I loved cooking for her. I don't do that much for myself, but when she was here, I was having to churn out 3 meals a day and I loved it. And she would have gotten such a kick out of the IP. Aww. I so wish your mom was still with you, Lexica. Here is is the corn pudding - very simple staple holiday side:
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Deleted
Posts: 0
May 20, 2024 20:37:44 GMT
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Post by Deleted on Aug 5, 2016 0:05:10 GMT
I'm making some mac n cheese right now. The beauty of the IP for me is that I don't have to boil water. I don't care what I boil on the stove, it boils over. Every single time.
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Post by gale w on Aug 5, 2016 0:06:18 GMT
Thanks! That corn is one of dh's favorite holiday recipes.
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scorpeao
Pearl Clutcher
Posts: 4,521
Location: NorCal USA
Jun 25, 2014 21:04:54 GMT
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Post by scorpeao on Aug 5, 2016 0:12:47 GMT
Hijack:
I have a question which may have already been asked in one of the thousand instant pot threads.... I am cooking for one. I'm okay with leftovers of the same thing for a few days as I'll take it for lunch; however, by about day 3 I'm sick of the food. So, can recipes using a 6 qt instant pot be halved and still come out fine? I ended buying a 2 quart crock pot because halving recipes in my 6 qt crock pot didn't really work so well.
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Post by elaine on Aug 5, 2016 0:24:55 GMT
Hijack: I have a question which may have already been asked in one of the thousand instant pot threads.... I am cooking for one. I'm okay with leftovers of the same thing for a few days as I'll take it for lunch; however, by about day 3 I'm sick of the food. So, can recipes using a 6 qt instant pot be halved and still come out fine? I ended buying a 2 quart crock pot because halving recipes in my 6 qt crock pot didn't really work so well. Yes, no problem. You can halve recipes with no problem because you don't lose liquid cooking in it like you do in a crock pot. You also can freeze half of what you cook to reheat and eat in the future.
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Deleted
Posts: 0
May 20, 2024 20:37:44 GMT
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Post by Deleted on Aug 5, 2016 0:26:55 GMT
Okay - mac n cheese. An instant win. So easy. I never make it because it's sort of a PITA. That just changed.
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Post by monklady123 on Aug 5, 2016 0:27:10 GMT
I need Yvonne's rice adapted for the pressure cooker. Pretty please?? I saw someone mention it awhile back but now I can't find it, and anyway I'm not sure they posted an actual recipe but just said "oh I cook Yvonne's rice in the IP and adapted it a bit like this...." which won't help me at all. I need specific directions. lol
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Post by papercrafteradvocate on Aug 5, 2016 0:30:09 GMT
**********HELP************
Okay I made white rice again, same settings. I used chicken stock instead of water. My rice got deep golden brown on bottom of pot (Stuck really good). The rice was still perfectly tender but what did I do wrong? I used the rice setting.
I'm going to try to make a Mexican rice tonight as a test batch for the dinner I'm cooking for 20 on Saturday and I don't want to burn my rice!!
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Post by papercrafteradvocate on Aug 5, 2016 0:30:38 GMT
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Deleted
Posts: 0
May 20, 2024 20:37:44 GMT
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Post by Deleted on Aug 5, 2016 0:43:16 GMT
I have an announcement.
While I am not yet ready to give up my crockpot, it is going into the pantry, tucked back on a shelf that isn't easily accessible because I haven't touched it since I got the IP and I want to use the valuable cabinet space for my IP.
Not quite kicked to the curb, but definitely to the back of the pantry.
This is big, people. YUUUUUUGGGGGEEEEE.
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Post by elaine on Aug 5, 2016 1:00:28 GMT
**********HELP************ Okay I made white rice again, same settings. I used chicken stock instead of water. My rice got deep golden brown on bottom of pot (Stuck really good). The rice was still perfectly tender but what did I do wrong? I used the rice setting. I'm going to try to make a Mexican rice tonight as a test batch for the dinner I'm cooking for 20 on Saturday and I don't want to burn my rice!! What type of rice? how much rice? how much liquid? what were the settings? I don't remember what you did last time, I'm sorry! did you rinse your rice? How many times?
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Post by needtime2scrap on Aug 5, 2016 1:07:57 GMT
I got mine today! A couple of days early too. I did the basic make steam to make sure it's working thing. Then I tried an easy recipe for supper. Just beef and broccoli over brown rice. I did the rice first and it came out perfect. Then I used the sauté feature to brown the meat ( my husband hunts so I used moose meat) them added the onions and beef broth with soy sauce and brown sugar. 10 minutes on high pressure with 10 minutes natural release. Then I added a little cornstarch/water and thenot mixed inot some steamed broccoli. It turned out so good! The meat was crazy tender so yummy! Can't wait for tomorrow's supper!
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Aug 5, 2016 1:18:11 GMT
I need Yvonne's rice adapted for the pressure cooker. Pretty please?? I saw someone mention it awhile back but now I can't find it, and anyway I'm not sure they posted an actual recipe but just said "oh I cook Yvonne's rice in the IP and adapted it a bit like this...." which won't help me at all. I need specific directions. lol I posted this on last week's thread for gale - not exactly Yvonne's, but you could adapt it to her exact ingredients and use the specific directions from this gal: Pressure Cooker Mexican Rice
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Post by ellewood on Aug 5, 2016 1:22:24 GMT
Hijack: I have a question which may have already been asked in one of the thousand instant pot threads.... I am cooking for one. I'm okay with leftovers of the same thing for a few days as I'll take it for lunch; however, by about day 3 I'm sick of the food. So, can recipes using a 6 qt instant pot be halved and still come out fine? I ended buying a 2 quart crock pot because halving recipes in my 6 qt crock pot didn't really work so well. I started a thread earlier today to say this but it got drowned! My favorite part about the IP is that you can make a big batch of stuff and then mix it up instead of eating the same thing day after day. I think the instant pot is *okay* at making whole meals but where it really shines is making batches of stuff you need all the time. For example, I made a huge batch of rice (it makes SUCH good rice!) for stir fry (that I made in a pan separately). I had also made a big batch of pulled pork for sandwiches earlier in the week. Tonight, I used a recipe to make fried rice using the leftover pork and rice. All I had to do was chop some veggies, the pork and rice were done! I'm looking into more approaches like this because it is SO easy to use and it's awesome to have the things you need already cooked. I did something similar with baked potatoes one night and twice baked potatoes later in the week because I just made a bunch of them instead of just 2. And mashed potatoes one night and potato salad later in the week. I LOVE POTATOES! This all means to say you don't have to eat the same meal over and over again, you can use your IP to prep ingredients.
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Post by elaine on Aug 5, 2016 1:35:42 GMT
I have an announcement. While I am not yet ready to give up my crockpot, it is going into the pantry, tucked back on a shelf that isn't easily accessible because I haven't touched it since I got the IP and I want to use the valuable cabinet space for my IP. Not quite kicked to the curb, but definitely to the back of the pantry. This is big, people. YUUUUUUGGGGGEEEEE. You go, girl! All my crockpots except for the Ninja 4-1 have been gone since March and I haven't missed them. At all. I have ordered some Oracel vinyl and am planning on pimping my IPs using my Silhouette Cameo. I'll make you a set of decals for yours if you just let me know what you want.
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Post by papercrafteradvocate on Aug 5, 2016 2:00:12 GMT
White rice
1-1/2 cups rice
3 cups stock
Same settings as the first time I made rice when it was perfect the "rice setting".
The only difference was the stock. First time I used water
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Post by refugeepea on Aug 5, 2016 2:10:18 GMT
elaine how many ounces are in a carton of beef stock? I usually buy it in the can or use bullion. This is for the black bean recipe.
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Post by refugeepea on Aug 5, 2016 2:21:48 GMT
We made Beef and Broccoli on Sunday. The toasted sesame seeds really added to the meal! linkMy husband made a Peanut Butter Cup Cheesecake. It was SO good and SO rich! A little goes a long way! linkI made One Pot Penne & Meatballs tonight. I had some frozen meatballs that my husband made in the freezer. Nothing amazing, but a quick meal! I think the package of noodles was around 17 ounces and I think I would use 3/4 of a package next time. linkI want to try rice pudding tonight, but my husband is going to make a regular cheesecake in a little while. Damn elaine, I already need a 2nd one! We pitted a bunch of cherries and I'm going to find a recipe for a homemade sauce to put on top.
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