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Post by elaine on Sept 5, 2017 10:06:08 GMT
New thread HERE!
Good morning, all. I didn't cook too much this weekend, but Saturday I did make chicken breasts in the IP. I improvised a balsamic apricot sauce using a jar of apricot preserves and balsamic vinegar. It was good - I served it over rice.
Tonight I'm going to actually use my oven (gasp!) to bake chicken - dh loves chicken coated with cornflake crumbs and baked, so that is what we are having.
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Post by Lexica on Sept 5, 2017 11:12:55 GMT
I made up a batch of kidney beans for my salads. I want to make some quinoa, but my fine mesh colander is still boxed up. I guess I will go ahead and do some black beans for a cold bean salad. elaine, are you enjoying the sous vida?
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Post by elaine on Sept 5, 2017 11:39:36 GMT
I made up a batch of kidney beans for my salads. I want to make some quinoa, but my fine mesh colander is still boxed up. I guess I will go ahead and do some black beans for a cold bean salad. elaine , are you enjoying the sous vida? Yes, I enjoy it quite a bit. I really love how amazingly tender it makes tough cuts of beef. It makes a London Broil as melt-in-your-mouth as a prime rib roast. I also like making egg bites in it for a diet-friendly lunch. I do need to branch out and try some different things with it, but it is worth it for the beef and eggs alone!
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scrappyesq
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Post by scrappyesq on Sept 5, 2017 13:46:05 GMT
I used mine for the first time. I made basmati rice (my first 2 attempts failed miserably). Then I made Indian spinach dal (lentils).
So far I like it. And thank GOODNESS for YouTube.
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Post by Lexica on Sept 5, 2017 17:05:08 GMT
elaine, what is in your egg bites? I haven't pulled the trigger on mine yet, but it is in my cart.
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Post by elaine on Sept 5, 2017 18:14:20 GMT
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Post by caspad on Sept 5, 2017 18:28:43 GMT
I'd be interested in your egg bites, too, elaine. We have a sous vide but rarely use it. Maybe I'll be better at making eggs that way than in the IP (LOL!)
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oh yvonne
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Post by oh yvonne on Sept 5, 2017 20:31:32 GMT
it's still unbearably hot in So Cal so my IP is sitting on the counter still.
I made Mississippi Pot roast on Saturday. I put it in mostly frozen, too. I love that about the IP. I defrosted it long enough for the outside to thaw, so that I could get a good sear on it on the IP.
Then I dumped in the au jus seasoning packet and the Ranch packet, the pepperoncini peppers and butter. Put the lid on, timed it for an hour and it was fall apart perfect.
I've got some chicken breasts thawing. Not sure what to do with them, so I'd appreciate some suggestions if you've got them!
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Post by Lexica on Sept 5, 2017 20:31:39 GMT
Thank you, elaine. That would be really handy to have a couple of those, already cooked in the refrigerator. I'm already making a mental list of how I could vary them by adding different ingredients to mix it up. This would be good with some sun-dried tomatoes.
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Post by burningfeather on Sept 5, 2017 22:24:31 GMT
Thank you, elaine . That would be really handy to have a couple of those, already cooked in the refrigerator. I'm already making a mental list of how I could vary them by adding different ingredients to mix it up. This would be good with some sun-dried tomatoes. They are super good. The last batch I made I made with half low fat cream cheese and half low fat cottage cheese to up the protein a little and I thought it made them extra creamy. I make a dozen at a time and they are easy to freeze too. Spray the jars before you put in the egg mixture and they will come out much easier when they are done. You can broil the tops or I have a hand held flame thing (I don't know what it's called) and I've hit them with that to brown the tops a little, but in truth, it doesn't really change the taste for me so it's just an extra step.
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my3freaks
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Post by my3freaks on Sept 5, 2017 23:24:08 GMT
it's still unbearably hot in So Cal so my IP is sitting on the counter still. I made Mississippi Pot roast on Saturday. I put it in mostly frozen, too. I love that about the IP. I defrosted it long enough for the outside to thaw, so that I could get a good sear on it on the IP. Then I dumped in the au jus seasoning packet and the Ranch packet, the pepperoncini peppers and butter. Put the lid on, timed it for an hour and it was fall apart perfect. I've got some chicken breasts thawing. Not sure what to do with them, so I'd appreciate some suggestions if you've got them! What kind of roast did you make? I tried to make this once, and it came out terrible. Of course, I don't remember the exact cut of meat anymore, but it wasn't a really cheap one. I did leave the pepperocinis out, I don't like peppers at all.
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naby64
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Post by naby64 on Sept 5, 2017 23:39:29 GMT
Going all crazy and just using my IP to make ghee. I started my second round of Whole 30 today and I used the last of my ghee over the weekend. So I am trying out This Old Gal's recipe to see if it is good and hassle free. Doing it on top of the stove I feel like I have to baby sit it.
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oh yvonne
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Post by oh yvonne on Sept 6, 2017 13:28:00 GMT
it's still unbearably hot in So Cal so my IP is sitting on the counter still. I made Mississippi Pot roast on Saturday. I put it in mostly frozen, too. I love that about the IP. I defrosted it long enough for the outside to thaw, so that I could get a good sear on it on the IP. Then I dumped in the au jus seasoning packet and the Ranch packet, the pepperoncini peppers and butter. Put the lid on, timed it for an hour and it was fall apart perfect. I've got some chicken breasts thawing. Not sure what to do with them, so I'd appreciate some suggestions if you've got them! What kind of roast did you make? I tried to make this once, and it came out terrible. Of course, I don't remember the exact cut of meat anymore, but it wasn't a really cheap one. I did leave the pepperocinis out, I don't like peppers at all. Bummer it didn't come out, I hate that! I used a plain old chuck pot roast. Without the pepperoncinis it's not really MPR. They disintegrate into the sauce so you don't ever bite into a pepper. It just gives the meat that awesome flavor its known for. The acidity of them also helps to break down the meat I believe.
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Post by burningfeather on Sept 6, 2017 19:33:28 GMT
Does anyone have a 3 qt IP? I'm trying to decide if it's just redundant or if it's something that would serve my purposes better. Because my diet is now going to be restricted with fairly small servings, I'm questioning whether I would get better results from a smaller IP or if just a smaller amount in my 6 qt or pot in pot would work just as well. I don't really have unlimited space although on the other hand, there has been a few times that I've wished I had more than one.
Also, if you have any great recipes for beans, I would love to see them. Next week I should get to add some mashed protein into my diet and beans are probably a great choice. My nutritionist would prefer I make my own refried beans rather than purchase them because of additives. I can't really do soup, but if I could make it thick enough to mash the means to a refried consistency, that would be good too.
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oh yvonne
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Post by oh yvonne on Sept 6, 2017 20:06:37 GMT
I personally want the smaller one. Its nice to have when I do cook smaller meals, especially if I want to cook rice in one and the main dish in the other.
I also do a lot of smaller batches of food as well, I'm tired of freezing so much extra all the time. Some things just aren't as good reheated after frozen.
For beans I don't do anything unusual or special. Rough chopped onion, few cloves of garlic. I don't season until after they are done.
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Post by gale w on Sept 6, 2017 20:25:49 GMT
I'm using the timer on my IP for the first time today. The kids and I will be getting home around 6:30 and dh needs to leave by 7 so I want food done when we get home. I put sliced carrots in and set the cook time and the delay time. I'm nervous. lol. I allowed 10 min for them to come to pressure (they'll be less cold by then, and only 1 cup of water) so I hope that's enough.
I also have a pork roast in the ninja (that I was too lazy to brown so we'll see if that makes much difference) and white rice in the rice cooker.
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Post by elaine on Sept 6, 2017 20:29:09 GMT
I'd like the smaller one for rice and/or sides too, but dh has declared that the 2 we have + air fryer are enough! LOL! I do use both frequently, even in the same meal, so he isn't too upset about the number of small appliances we now have. burningfeather, do you want my recipe for black beans? It isn't very formal, but someone wrote it nicely and it is in the recipes board. You could use a little less liquid to make them thicker, or you could add masa (corn flour) to thicken them after they are done, before using a hand blender to purée. For Bean soup, I love to use the multi-bean packs. I toss their additive/msg laden seasoning packet though. I use beef stock and add a diced onion (small dice). I like using general Italian herb seasoning, salt, pepper and liquid smoke for seasoning. And if I have any ham or bacon, I'll toss that in too. If chewing is an issue, again, you can purée for a soft texture.
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Post by burningfeather on Sept 7, 2017 5:59:24 GMT
I'd like the recipe Elaine
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Post by elaine on Sept 7, 2017 11:30:25 GMT
I'd like the recipe Elaine Ingredients 1 pound dried black beans - rinsed 1 red onion - diced 2 slices of bacon cut into 1/2 wide pieces (can use ham or omit altogether) 32 oz of beef stock 1 tablespoon Arizona Dreaming Seasoning (Penzey's) 1/2 tablespoon salt 1 diced jalapeño or 1/2 tablespoon freeze-dried Jalapeños (optional) 1 tablespoon vegetable oil (to help with beans foaming) Pour all ingredients in the IP. Stir. Set for High Pressure for 30 minutes. Use natural pressure release.
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my3freaks
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Post by my3freaks on Sept 8, 2017 3:09:56 GMT
Probably a dumb question, but I am seriously cooking challenged. How well do you guys think it would work to cook one of the already seasoned tri-tip roasts from Costco in the IP?
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Post by elaine on Sept 8, 2017 3:31:53 GMT
Probably a dumb question, but I am seriously cooking challenged. How well do you guys think it would work to cook one of the already seasoned tri-tip roasts from Costco in the IP? Very very easy! Add 1 cup of liquid - beer, wine, beef broth. Set for 50 minutes high pressure. Natural release for 15 minutes, then release the rest of the pressure with quick release.
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Post by elaine on Sept 8, 2017 4:09:11 GMT
I just saw this while surfing for IP info and literally LOL'd:
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marianne
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Post by marianne on Sept 8, 2017 4:23:47 GMT
naby64 I'd never made it before but I made ghee last week in the IP using this recipe - Easy Ghee - and I couldn't believe how fast and easy it was. We used some with tonight's dinner of IP steamed crablegs - delicious!
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my3freaks
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Posts: 3,206
Location: NH girl living in Colorado
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Post by my3freaks on Sept 8, 2017 5:19:15 GMT
Probably a dumb question, but I am seriously cooking challenged. How well do you guys think it would work to cook one of the already seasoned tri-tip roasts from Costco in the IP? Very very easy! Add 1 cup of liquid - beer, wine, beef broth. Set for 50 minutes high pressure. Natural release for 15 minutes, then release the rest of the pressure with quick release. Thanks! I have one in the freezer, so I'll try that. I hate beer, and the only wine I have is fruity flavored moscato, so beef broth will be the way I'll go . The next day that all of us are home for dinner I'll give it a shot.
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Post by disneypal on Sept 8, 2017 12:15:49 GMT
We used some with tonight's dinner of IP steamed crablegs I'm an IP newbie - how do you steam crablegs in the IP? I love crablegs!
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Post by Crack-a-lackin on Sept 8, 2017 13:50:13 GMT
I just saw this while surfing for IP info and literally LOL'd: I have been trying to figure out what decal to add to my IP and this may be the winner. Hilarious!
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naby64
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Post by naby64 on Sept 8, 2017 14:28:05 GMT
naby64 I'd never made it before but I made ghee last week in the IP using this recipe - Easy Ghee - and I couldn't believe how fast and easy it was. We used some with tonight's dinner of IP steamed crablegs - delicious! Well, I haven't used any yet but this batch looks and smells like the store bought batch. For much less money. I am glad I only used a pound of butter as it was the perfect amount for my container. I am heading out of town this weekend so I won't be able to use it until next week. I will check your link to see if it was the same as what I followed.
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oh yvonne
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Post by oh yvonne on Sept 8, 2017 16:03:05 GMT
Okay so I am here to announce I am done..DONE making boneless, skinless chicken breasts in the IP. They ALWAYS come out dry and rubbery! I was so annoyed, I cooked my BSCB along with some small potatoes. The chicken was mostly thawed, just slightly frozen still. I cooked at HP at 12 minutes thinking that would be good. Uh, no. Rubber, rubber, rubber. And the potatoes were mush. So, I did some research on those links I posted the other day, and went to Hip Pressure Cooking's cooking school and viola. DUH. How did I not know this? How did I miss this before? I think I've mostly cooked boneless/skinless cb in sauces, etc so I hadn't really noticed it all that much before. I'm sticking with either bone in w/skin (and take off after cooking), or thighs. We like thighs better anyway. "Chicken So, for chicken anything with bone-in and skin on will do fine, INCLUDING, a bone-in and skin on chicken breast – which will be lubricated by the fat in the skin and insulated by the bones on the bottom of the breast. If all you’ve got is boneless, skinless chicken breasts you can’t just toss them in the pressure cooker and hope for the best. They’ll turn out dry and stringy. Now, you can take advantage of this if you actually WANT them dry and stringy. You can make my Black Bean Chicken & Rice Burrito Bowl and the chicken will shred nicely in that recipe and it will remain moist because it will be part of a chili. Another way to use chicken breast in the pressure cooker is to roll them up with prosciutto to fatten them up and physically make the meat thicker so it will take longer to cook, such as in this hip Saltimbocca recipe." www.hippressurecooking.com/meat-cuts-pcs/Here is the link I'm talking about... Choosing the Right Cut of Meat
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marianne
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Post by marianne on Sept 8, 2017 16:32:45 GMT
I'm an IP newbie - how do you steam crablegs in the IP? I love crablegs! I just added a cup of water (would've used beer if I had it,) put the crab legs on the trivet with the corn on top, put the lid on with the steam release on sealing, push the steam button and set for 3 minutes. It took about 15 mins to get to pressure and I let it sit for a few mins after cooking before I released the steam in short bursts and then totally. The crablegs were frozen, as was the corn - you may have to break them a bit to get them to fit in the pot. I may do 2 minutes next time, but all in all, we were pleased. I love crablegs too!!
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Post by disneypal on Sept 8, 2017 18:50:54 GMT
Thank you marianne ! I saw some frozen crab legs at the grocery store a couple of nights ago and wondered how to cook them - can't wait to try this! Now I have to make the ghee too
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