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Post by elaine on Sept 22, 2016 0:32:56 GMT
New thread everyone!
No cooking today - just reheated a big bowl of my IP Chickpea soup for lunch. Dinner was burgers with my son at the Shake Shack - YUM!
How is everyone else doing?
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Post by littlemama on Sept 22, 2016 13:49:49 GMT
I think Saturday I am going to make the Williams Sonoma Beef Stew, and then Sunday Risotto Bolognese. We will then have leftovers to eat on Monday and Tuesday. I'll post again once I try these 2 recipes - I haven't made either of them before.
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scrappert
Prolific Pea
RefuPea #2956
Posts: 7,792
Location: Milwaukee, WI area
Jul 11, 2014 21:20:09 GMT
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Post by scrappert on Sept 22, 2016 14:29:23 GMT
I have off work today and I thought I would make a couple of things to stick in the freezer for later.
Beef Stew Chili
Let's see how this goes!
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Post by elaine on Sept 22, 2016 17:58:15 GMT
Tonight I am going to make buffalo chicken sliders. I am cheating somewhat and putting chicken breasts in the IP with a packet of Campbells Slow Cooker Buffalo Chicken sauce (a new flavor that just came out), and cooking them at high pressure for 10 minutes. I picked up cole slaw and potato salad at the grocery store as sides.
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Post by gale w on Sept 22, 2016 21:47:44 GMT
I'm trying meatloaf in the IP tonight. My meatloaf "batter" (if you will) is wetter than most and it doesn't form a very stiff loaf, so instead of putting it directly onto a foil sling, I lined a metal basket with foil and put it in there. Unfortunately that means it'll be cooking in it's own grease but that's how it cooks in the oven anyway. I just hope it's done in 30 minutes. I'm not sure if it will take longer. The basket is just about as big as the inner pot (there's a small bit of space for heat circulation). Rice pilaf in the other pressure cooker and zucchini made in the ninja. 3 appliances going tonight.
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Post by Crack-a-lackin on Sept 22, 2016 21:58:33 GMT
I think Saturday I am going to make the Williams Sonoma Beef Stew, and then Sunday Risotto Bolognese. We will then have leftovers to eat on Monday and Tuesday. I'll post again once I try these 2 recipes - I haven't made either of them before. What is Risotto Bolognese? Sounds like it could be delicious!
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Post by gale w on Sept 22, 2016 22:28:50 GMT
The meatloaf was only about 115° at 30 minutes. I added another 10 and we'll see how it is. How hot is it supposed to be on the inside?
eta: the extra 10 got it to 140°. Another 10. **sigh**
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Post by elaine on Sept 22, 2016 22:56:49 GMT
The meatloaf was only about 115° at 30 minutes. I added another 10 and we'll see how it is. How hot is it supposed to be on the inside? eta: the extra 10 got it to 140°. Another 10. **sigh** Darn! What recipe did you use?
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Post by elaine on Sept 22, 2016 22:57:20 GMT
The Buffalo Chicken sliders were a success!
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Post by gale w on Sept 23, 2016 0:19:34 GMT
The meatloaf was only about 115° at 30 minutes. I added another 10 and we'll see how it is. How hot is it supposed to be on the inside? eta: the extra 10 got it to 140°. Another 10. **sigh** Darn! What recipe did you use? I don't remember where I got it but it just has 2 lbs of ground meat, 1 1/4 cups crushed crackers, 2 eggs, 1 cup milk, and some onions (I use minced dried onions). Plus ketchup on top. Super simple but it makes a very moist meatloaf. The last 10 minutes did the trick so it is apparently 50 min total. Maybe having it in the lined strainer made it take longer. It turned out really good and the rice did too. The zucchini was just eh. DH got in late (he started harvest today) and the zucchini sat on warm longer than I'd like.
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Post by elaine on Sept 23, 2016 0:28:07 GMT
Darn! What recipe did you use? I don't remember where I got it but it just has 2 lbs of ground meat, 1 1/4 cups crushed crackers, 2 eggs, 1 cup milk, and some onions (I use minced dried onions). Plus ketchup on top. Super simple but it makes a very moist meatloaf. The last 10 minutes did the trick so it is apparently 50 min total. Maybe having it in the lined strainer made it take longer. It turned out really good and the rice did too. The zucchini was just eh. DH got in late (he started harvest today) and the zucchini sat on warm longer than I'd like. Well, good - I'm glad it turned out really good. I love meatloaf. And I hope that you have enough leftovers for sandwiches tomorrow.
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Post by peajays on Sept 23, 2016 0:40:54 GMT
Tomorrow Im dropping my pot off at the graphics place to get my decals put on! Can't wait to show it off. A few days ago I made pasta sauce using frozen ground beef. I read a recipe on the fb group that thawed their block of frozen beef on the trivet 5 min hp. Worked like a charm, then I drained and sautéed it to brown it for the sauce!
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Post by littlemama on Sept 23, 2016 2:30:06 GMT
I think Saturday I am going to make the Williams Sonoma Beef Stew, and then Sunday Risotto Bolognese. We will then have leftovers to eat on Monday and Tuesday. I'll post again once I try these 2 recipes - I haven't made either of them before. What is Risotto Bolognese? Sounds like it could be delicious! I don't have the recipe in front of me, but it has bacon, sausage, arborio rice, some kind of tomatoes, etc. I think I printed it from pressurecookingtoday.com. Let me see if it's worthy and if so, I'll post it Sunday.
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Post by peajays on Sept 24, 2016 20:37:20 GMT
Here's Barry in all his glory! Attachments:
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Post by elaine on Sept 24, 2016 20:41:32 GMT
Here's Barry in all his glory!
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Post by elaine on Sept 25, 2016 16:44:26 GMT
Okay, gang, big news for me. I joined Weight Watchers for the first time in my life. With my thyroid knocked out and that 12 week course of I.V. steroids, I put on more weight than I ever have outside of pregnancy. So, I'm finally ready to drop 25 of it. You all know how I love to cook - and eat - so it will be a challenge to modify some of my favorite recipes, although some I will just leave as is and just eat smaller portions. I made a gallon of Greek Yogurt in my IP yesterday- good for WW, of course. I am just finishing up a large pot of 1 Smart Point Veggie soup in my IP - that will be lunch. I am going to try hard to modify as many of the standard WW recipes for the IP as possible. Tonight, for the whole family will be www.pressurecookingtoday.com/country-style-barbecue-pork-ribs/ - which is NOT a WW recipe. I will serve them with rice and simply have a smaller portion - the sauce isn't too fattening, so it shouldn't be too bad for the diet.
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Sept 25, 2016 20:33:52 GMT
Sunday food prep- keeping the INSTAPOT busy. Made a dozen eggs for the week, cut up veggies, made yogurt, oatmeals and have banana bread going now.
PUMPKIN COFFEE CAKE STEEL CUT OATS- INSTAPOT Oatmeal Ingredients 4½ cups water 1½ cups steel-cut oats 15 oz can pumpkin puree 1/2 tsp salt 2 teaspoons cinnamon 1 teaspoon allspice 1 teaspoon vanilla Coffee Cake Topping ½ cup coconut sugar or brown sugar (or sweetener of choice, to taste) ¼ cup pecans or walnuts, chopped 1 tablespoon cinnamon Add all the oatmeal ingredients to your stainless steel insert and put it into the base. Secure the lid and make sure the valve is closed. Set on manual and cook for 3 minutes. While the oats are cooking, mix all the topping ingredients together and store in an airtight container. Once the oats are cooked, allow the pressure to come down naturally. Serve sprinkled with topping.
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Sept 25, 2016 20:38:55 GMT
This turned out really good- very moist. I always have problems with banana bread overcooking on the bottom and undercooked middle but this was much better. I didn't add chocolate chips or toffee chips. I want to try one with peanut butter chips, maybe chopped peanuts and a peanut butter glaze?
BANANA BREAD- INSTAPOT ½ cup Butter, room temperature 1 cup sugar 2 large Eggs, room temperature 1 tsp vanilla 3 medium Bananas, mashed 2 cups flour 1 teaspoon Baking Soda ½ teaspoon Salt 1 tsp cinnamon Pinch nutmeg 1 cup Walnuts, optional (or other nut) Optional Add Ins 4 oz Chocolate Chips 4 oz Toffee Chips In a medium bowl, mix together butter, sugar, eggs and vanilla. Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs. Add the mashed bananas and mix to combine. Add all dry ingredients, except walnuts and beat until batter is smooth. Fold in walnuts and/or chips, if using. Grease 7 inch Push Pan/Spring Form Pan or 6 cup Bundt Pan Pour in batter and smooth it out so batter is level. Add 1.5 cups of water into Pressure Cooker cooking pot. Place Trivet in Pressure Cooker cooking pot. Place cake pan on Trivet. Lock on lid and close Pressure Valve Cook at High Pressure for 60 minutes. When Beep sounds, allow a 15 minute Natural Pressure Release. Allow cake to cool in pan.
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Post by gale w on Sept 25, 2016 21:22:13 GMT
This turned out really good- very moist. I always have problems with banana bread overcooking on the bottom and undercooked middle but this was much better. I didn't add chocolate chips or toffee chips. I want to try one with peanut butter chips, maybe chopped peanuts and a peanut butter glaze? BANANA BREAD- INSTAPOT ½ cup Butter, room temperature 1 cup sugar 2 large Eggs, room temperature 1 tsp vanilla 3 medium Bananas, mashed 2 cups flour 1 teaspoon Baking Soda ½ teaspoon Salt 1 tsp cinnamon Pinch nutmeg 1 cup Walnuts, optional (or other nut) Optional Add Ins 4 oz Chocolate Chips 4 oz Toffee Chips In a medium bowl, mix together butter, sugar, eggs and vanilla. Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs. Add the mashed bananas and mix to combine. Add all dry ingredients, except walnuts and beat until batter is smooth. Fold in walnuts and/or chips, if using. Grease 7 inch Push Pan/Spring Form Pan or 6 cup Bundt Pan Pour in batter and smooth it out so batter is level. Add 1.5 cups of water into Pressure Cooker cooking pot. Place Trivet in Pressure Cooker cooking pot. Place cake pan on Trivet. Lock on lid and close Pressure Valve Cook at High Pressure for 60 minutes. When Beep sounds, allow a 15 minute Natural Pressure Release. Allow cake to cool in pan. Did you use a push pan or a bundt pan? I have a push pan and a springform on the way, but I don't have a small tube pan.
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Post by refugeepea on Sept 25, 2016 22:11:36 GMT
Did you use a push pan or a bundt pan? I have a push pan and a springform on the way, but I don't have a small tube pan. I have the same question as well. We are going to put a pre-cooked ham in the instant pot later and we'll see how quick it goes! I really want to make that banana bread!
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Post by littlemama on Sept 25, 2016 22:17:37 GMT
The risotto Bolognese was really good. Tomorrow, I am going to use the leftovers in stuffed peppers. Tonight I made the Williams Sonoma beef stew recipe. It was also good, but both thks and the risotto took long enough to cook that they could never be weeknight recipes. I think that is my biggest frustration- too many recipes are not fast enough to make after work during the week. On weekends, I tend to have more time to cook, so, the stew, for example, I could have just made using my usual method.
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Sept 25, 2016 22:44:39 GMT
Did you use a push pan or a bundt pan? I have a push pan and a springform on the way, but I don't have a small tube pan. I have the same question as well. We are going to put a pre-cooked ham in the instant pot later and we'll see how quick it goes! I really want to make that banana bread! I used the push pan- I got a deep 7" one at Michaels.
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Post by gale w on Sept 25, 2016 23:19:13 GMT
I need a recipe that uses ground beef or leftover cooked chicken that will stand up to about 3 hours of the keep warm cycle. Any ideas?
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zookeeper
Pearl Clutcher
Posts: 3,909
Aug 28, 2014 2:37:56 GMT
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Post by zookeeper on Sept 26, 2016 0:00:50 GMT
I made a Thai yellow curry the other day that was amazing! I heated 2-3 tablespoons of olive oil in the IP and then put in 3-4 tablespoons of Thai yellow curry paste and stirred until paste is dissolved. I added half can of coconut milk and then I sautéed thinly sliced chicken breast until pink is gone with the curry paste in the IP. Turn off IP. I added the rest of the coconut milk and one can water and some chopped carrots and one chopped yellow onion and stirred together. Then put on the lid and set to manual for 10 minutes and QR. You can serve over quinoa, jasmine rice, pasta, etc... I get my yellow curry paste from the Asian grocery store. Yellow curryYou can find a much smaller container of this for around $3
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Post by elaine on Sept 26, 2016 0:29:28 GMT
I need a recipe that uses ground beef or leftover cooked chicken that will stand up to about 3 hours of the keep warm cycle. Any ideas? Chili? Chicken Enchilada Soup? What type of food are you looking for?
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Sept 26, 2016 1:08:58 GMT
I need a recipe that uses ground beef or leftover cooked chicken that will stand up to about 3 hours of the keep warm cycle. Any ideas? This is a good soup- I think it would hold well for several hours? BEEF TOMATO ACINI DI PEPE SOUP- INSTAPOT 1 lb 90% lean ground beef 1- 1/2 teaspoon kosher salt 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 28 oz can diced tomatoes 32 oz beef stock 2 bay leaves 4 oz small pasta such as Acini di pepei grated parmesan cheese Instant Pot: Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes. Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes) After that use the quick release, once the pressure is out open, add the pasta and stir. Cover and press steam manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve with Parmesan cheese sprinkled on top.
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Post by jenjie on Sept 26, 2016 1:16:47 GMT
Sunday food prep- keeping the INSTAPOT busy. Made a dozen eggs for the week, cut up veggies, made yogurt, oatmeals and have banana bread going now. PUMPKIN COFFEE CAKE STEEL CUT OATS- INSTAPOT Oatmeal Ingredients 4½ cups water 1½ cups steel-cut oats 15 oz can pumpkin puree 1/2 tsp salt 2 teaspoons cinnamon 1 teaspoon allspice 1 teaspoon vanilla Coffee Cake Topping ½ cup coconut sugar or brown sugar (or sweetener of choice, to taste) ¼ cup pecans or walnuts, chopped 1 tablespoon cinnamon Add all the oatmeal ingredients to your stainless steel insert and put it into the base. Secure the lid and make sure the valve is closed. Set on manual and cook for 3 minutes. While the oats are cooking, mix all the topping ingredients together and store in an airtight container. Once the oats are cooked, allow the pressure to come down naturally. Serve sprinkled with topping. I'm feeling like a dummy. Is this oatmeal or coffee cake?
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Post by jenjie on Sept 26, 2016 1:18:45 GMT
I finally found arborio rice and almost didn't see it today. This means there will be rice pudding in my near future!
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Post by gale w on Sept 26, 2016 2:10:52 GMT
I need a recipe that uses ground beef or leftover cooked chicken that will stand up to about 3 hours of the keep warm cycle. Any ideas? Chili? Chicken Enchilada Soup? What type of food are you looking for? Anything, really. It's a weekly thing. DH just requested beans with bacon for tomorrow night but I'll need to make something every Monday.
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zookeeper
Pearl Clutcher
Posts: 3,909
Aug 28, 2014 2:37:56 GMT
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Post by zookeeper on Sept 26, 2016 2:21:35 GMT
gale w w This is what I made for dinner tonight. Put a little oil in the IP and turn on to sauté. When the pot gets hot, brown your ground beef in the pot. Once beef is browned, put in the following: 1 can French onion soup 1 can of water 2 cans of low sodium beef broth 2 cups sliced carrots (optional) 2 cups of jasmine rice 1 stick of butter cut in chunks Stir all ingredients just enough to mix, put lid on and turn on the rice setting. NPR for 5 minutes then release pressure.
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