The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric
Bruce Weinstein and Mark Scarbrough
Clarkston Potter, 2015
If you've never tried one of the modern, electric pressure cookers, you're missing out! I got an Instant Pot for Christmas (2013), and it quickly became a workhorse in my kitchen. Brown rice is perfect every time, frozen chicken breasts become pulled chicken in a matter of minutes, and I can even program it to cook while we're out.
Not all pressure cookers are the same, so I was skeptical about a cookbook that could work for every machine. But The Great Big Pressure Cooker Book has worked like a charm for me every time so far! Contents include Breakfast, Soups, Meat, Poultry, Fish/Shellfish, Vegetables/Beans/Grains, and Desserts sections. Some, like the Vegetables/Beans/Grains chapter are broken down into subsections.
The pressure cooker really shines in cooking whole grains (like the aforementioned brown rice), dried beans, and meats that benefit from long, slow cooking. So I eagerly tried some of those recipes; they worked well. And then I ventured into unknown territory: hard-boiled eggs (amazing!), ground turkey ziti casserole (kids loved it!), and mashed potatoes (yum!).
Each recipe comes with clear, specific directions for both stovetop and electric pressure cookers and testers' notes for possible substitutions, go withs, and tips. My biggest complaint is the binding of the book: it doesn't hold up well which is frustrating in a "working book" that needs to be able to hold its place and stand up to wear and tear.
All in all, if you're beginning to dabble in the vast pressure cooker trend, this is a worthy book to check out.
I received this book from Blogging for Books for this review
Tuesday, May 19, 2015
Thursday, March 5, 2015
Back when we lived in the same city (many years ago!), my sister and I attended a cooking class at our local Williams-Sonoma store. Such fun! We came away with a few great recipes, one of which has been on this blog for a while (Chipotle Cheddar Chicken Cakes). It's time to put the other one I still make on this site so I won't lose it. The lemongrass in this is KEY. We serve this with sticky rice. If you want to pin this, head on over to the Williams-Sonoma site and pin theirs because they have a lovely photo of it.
Chicken Coconut Soup with Lemongrass
- 4 c. chicken broth
- 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger*
- 1 large lemongrass stalk, cut into 2-inch pieces and crushed
- 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime*
- 2 (14-oz.) cans coconut milk
- 1/4 c. lime juice
- 2-3 T. Thai fish sauce**
- 2 T. light brown sugar
- 1 T. red chili paste
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 pound white mushrooms, sliced (I don't use)
- 5 small fresh red or green chilies, sliced cross-wise paper-thin
- fresh cilantro for garnish
*I use the more ordinary of these ingredients
**a strong taste--if you're new to this, use the smaller amount
- Cook chicken in water to cover (season with salt and pepper) just until it's barely done (a step our instructor added).
- Bring broth, galangal, lemongrass, and lime leaves to a boil over medium heat. Boil for 1 minute.
- Reduce heat to low, stir in coconut milk, and bring to a simmer. Add lime juice, fish sauce, brown sugar, and chili paste; mix well and simmer for 5 minutes. Add chicken pieces and simmer until tender (a few minutes). Add mushrooms, if using, and simmer for 1 more minute.
- Float chili slices and cilantro leaves on top of each serving.
Tuesday, March 3, 2015
Another recipe from YEARS ago (10!), so no picture for pinning. This is delicious!
Sausage Tortellini Soup
~my friend Betsy K.
- 1 pound Italian sausage
- 1 large onion, chopped
- 1 garlic clove, pressed
- 3 (14.5-oz) cans beef broth
- 2 (14.5-oz.) cans diced tomatoes, undrained
- 1 (8-oz.) can tomato sauce
- 1 c. dry red wine
- 2 carrots, thinly sliced
- 1 T. sugar
- 2 t. Italian seasoning
- 2 small zucchini, sliced
- 1 (9-oz.) package refrigerated cheese-filled tortellini
- 1/2 c. shredded Parmesan cheese
- Discard sausage casings.
- Brown sausage over medium high heat along with onion and garlic. Drain and return to pot.
- Stir in broth, tomatoes, tomato sauce, wine, carrots, sugar, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 30 minutes. Skim off fat if desired.
- Stir in zucchini and tortellini; simmer 10 minutes.
- Top each serving with cheese.
Makes 10 cups (~6 servings)