Authors: Joel Brothers
Cuban Black Beans
Ingredients
■
Small piece of salt pork, diced
■
2 cups black beans, uncooked
■
3 cups of water
■
3 Tbs olive oil
■
1 medium onion, chopped
■
1 small green pepper, chopped
■
4 garlic cloves, chopped
■
1/2 tsp ground cumin
■
1/4 chopped cilantro
■
2 bay leaves
■
3 Tbs wine
■
Salt and pepper
Procedure
Heat oil in open cooker
Add diced pork stir fry until browned
Add onions, green peppers and cook until onions are translucent
Add garlic and spices, and cilantro
Add wine
Add beans and water
Close lid and lock
Set for 45 minutes
Release pressure
Serve alone, as a side or on top of rice.
Pressure Cooked Mexican Beans
Ingredients
■
1 Tbs vegetable oil
■
1 onion, chopped
■
1 bunch cilantro stems and leaves divided and chopped
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¼ tsp chile powder
■
1/2 tsp cumin
■
2 cups dry beans
■
2 cups water
■
1 tsp salt
Procedure
Heat oil in open cooker
Saute onion, cilantro, cumin until onion is translucent
Add beans and water
Close and lock lid
Set for 45 minutes
Release pressure and mash beans
Serve with sour cream dollop
Red Beans and Rice
Ingredients
■
1 lb dry red beans
■
1 large yellow onion, diced
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1 cup diced celery
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1 cup chopped green pepper
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4 garlic cloves, finely chopped
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4 bay leaves
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4 Tbs parsley, chopped
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2 tsp dried thyme, crushed
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1 1/2 teaspoons salt
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1/2 tsp crushed red pepper
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1 tsp freshly ground black pepper
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3/4 cup olive oil
■
4 cups water
■
2 cups rice
Procedure
Rinse beans
Place onion, celery, green pepper, garlic and bay leaves in bowl and set aside
Add olive oil to bowl and let sit for 30 minutes
Pour vegetables over beans, let sit 10 minutes more
Be sure the beans are covered, add water if needed
Add rice and stir
Close and lock lid
Set for 45 minutes
Remove bay leaves and serve
If additional cooking time is required, replace lid and add 5 -10 minutes at a time
Risotto and Chorizo
Ingredients
■
1 small white onion, minced
■
1 cup minced sweet chorizo
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1 tbs. olive oil
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¾ cup Arborio rice
■
1 cup dry red wine
■
2 cups chicken stock, warm
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1 cups grated parmesan cheese
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2 tbs. butter
■
1 cup peas, frozen, fresh or canned
Procedure
Heat chorizo in open cooker
Remove chorizo and leave fat
Add olive oil and onions
Cook until onion are translucent
Add rice stir until it changes color (3 to 4 minutes)
Add wine and cook until reduced
Add stock
Close and lock lid
Set for 5 minutes
Release pressure
Mix in butter, cheese, peas, herbs, and chorizo
Salt and pepper to taste
Spinach Pesto Pasta
Ingredients
■
1 lb. of pasta
■
1 lb. spinach, chopped (fresh or frozen)
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4 garlic cloves (2 smashed, 2 finely chopped or pressed)
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1/4 cup or 2 ounce pine nuts, whole or chopped
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2 tsp. sea salt
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Extra virgin olive oil
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½ cup pecorino Romano cheese, grated
Preparation
Add olive oil to warm open cooker
Add smashed garlic cloves and spinach (stir occasionally)
Cook until spinach is dry
Add pasta, salt and enough water to cover the pasta
Smooth out to even layer
Close and lock lid
Set for 5 minutes
Release pressure
Add finely chopped garlic, stir and let set
Divide into bowls and top each with pine nuts, a swirl of olive oil and dust with cheese
Vegetables
Asparagus with Ga
rlic and Toma
toes
Ingredients
■
16 thick white or green asparagus spears
■
1 tsp sugar
■
½ tsp salt
■
3 large red salad tomatoes
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8 thin slices of Serrano ham or prosciutto
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2 hard-boiled eggs finely minced
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2 cloves garlic, minced
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1 sprig of parsley, minced
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Extra-virgin olive oil
■
Salt to taste
Preparation
Cut tomatoes into ½ inch slices
Cut off the woody ends of the asparagus spears, peel the exterior portions
Place asparagus in a steamer basket and place the basket in the pressure cooker.
Add the teaspoon of sugar, 1/2 teaspoon of salt and one cup of water.
Close and lock lid set timer for 3 minutes
Release quickly and drain
Heat oil in skillet and brown tomato slices
Season with salt and sprinkle with parsley and garlic, cook for one minute more
Arrange on serving platter
Make a roll of each 1/2 slice of ham
Arrange ham rolls on tomato slices
Place asparagus in center of platter and garnish with boiled eggs
No-Bake Baked Potato
Ingredients
■
10 small baking potatoes
■
2 cups of water
Preparation
Add 2 cups of water to pressure cooker
Clean and wrap each potato in foil
Layer foil wrapped potatoes in cooker on metal trivet
Close and lock lid
Set on high for 15 minutes.
Let pressure release on its own
Brussels sprouts with Bacon
Ingred
ients
■
½ cup bacon, diced
■
1 lbs. Brussels sprouts, trimmed and cut in half
■
1 Tbs. Dijon mustard
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1 cup chicken or vegetable broth
■
2 Tbs. fresh chopped dill
■
1 Tbs. butter
Preparation
Crisp bacon in open cooker
Add Brussels sprouts
Add mustard and chicken broth
Close lid and lock
Set for 4 minutes
Release pressure manually
Add dill, butter and season with salt and pepper to taste
Cabbage and Bacon
Ingredients
■
1 head of Cabbage- cored
■
3 slices of bacon
■
1/4 cup butter
■
2 cups of chicken broth
■
Salt and pepper to taste
Procedure
Chop cored cabbage into 2” sections
Cook bacon in an open pressure cooker 4 to 5 minutes
Do not crisp the bacon unless you just like it that way.
Add butter and stir until melted.
Place the chopped cabbage into the pot and pour in chicken broth.
Add salt and black pepper to taste and toss the cabbage until coated.
Close and lock the pressure cooker lid set for 3 minutes
Release pressure naturally and serve hot
Smothered Cabbage and Greens
Ingredients
■
1 head of cabbage
■
Small bunch of greens of your choice
■
1/2 large onion
■
1/2 lb. bacon
■
1 tsp. oil
■
Salt and pepper
Procedure
Core and chop cabbage
Clean and chop greens
Chop onion
Crisp bacon in open cooker
Stir in greens, onion, and salt/pepper to taste
Close and lock lid, set for 15 minutes
Release pressure manually and serve
Candied Yams with Orange Zest
Ingredients
■
1 cup orange juice
■
2 large sweet potatoes
■
Salt to taste
■
1/2 cup brown sugar
■
1 tsp. grated orange peel
■
2 Tbs. butter
Preparation
Place orange juice in cooker
Peel yams and place in basket in cooker
Season with salt, brown sugar, and orange zest
Place a small amount of butter on dish
Close lid and lock in place
Set timer for 7 minutes
Release pressure manually
Lift out yams
Thicken sauce in heated cooer and pour over yams
Carrots with Crumb Topping
Ingredients
■
3 tablespoon butter
■
¼ cup dry breadcrumbs
■
1 tsp. lemon juice
■
1 Tbs. parsley minced
■
1 lb. carrots cut in 2” sticks
■
Salt
Preparation
Melt the butter in the cooker
Add the bread crumbs and cook until they are golden and crunchy.
Stir in lemon juice and parsley
Transfer to a small bowl. Set aside.
Add 1 ¾ cups water to clean cooker.
Arrange the carrots in the cooker basket, sprinkle salt and place in cooker.
Close and lock lid and set timer for 5 minutes
Release pressure manually and remove the lid.
Lift out the cooker basket and let drain.
Spoon the crumb mixture over the carrots and serve.
E
ggplant Dip
Ingredients
■
2 lbs. eggplant
■
1/4 cup olive oil
■
1 teaspoon salt
■
½ cup water
■
4 cloves garlic with the skin on (reserve one to use fresh at the end)
■
1/4 cup of lemon juice
■
1 Tbs. tahini
■
1 bunch of thyme
■
Olive oil
■
3 black olives
Procedure
Peel the eggplant by alternating stripes of skin and no skin.
Slice chunks to cover the bottom of your open cooker.
Add the 1/4 cup of olive oil and heat.
Place the large chunks of eggplant “face down” to fry and caramelize on one side.
Add garlic cloves with the skin on. Flip over eggplant.
Add the remaining uncooked eggplant on top and the salt and water.
Close and lock. Set timer for 3 minutes and release pressure naturally.
Fish out the garlic cloves and remove their skin and chop.
Add the Tahini, lemon juice, and finely chopped garlic. Mix contents well.
Pour into serving dish and sprinkle with fresh Thyme, black olives and fresh olive oil and serving.
Eggp
lant
Ingredients
■
2 large eggplants, cubed
■
1 garlic clove, smashed
■
2 anchovies
■
1 bunch of fresh oregano (or 1 tablespoon dry)
■
Hot pepper flakes to taste
■
Salt and pepper
Preparation
Cube the eggplant.
Sprinkle the cubes with salt.
Add a plate on top of the cubed eggplant to rest for half an hour
Heat olive oil, garlic clove and a pinch of pepper, the oregano and anchovies
Remove garlic clove
Separate eggplant into two halves
Add half to cooker, add salt and pepper to taste
Brown one half of eggplant
Add rest of eggplant and clove of garlic
Mix well
Close and lock lid, set timer for 5 minutes
Release pressure and move to serving dish
Italian Green Beans
Ingredients
■
1 pound fresh green beans, snapped
■
2 cups fresh cherry tomatoes
■
1/2 cup water
■
1 clove garlic
■
1 Tbsp. olive oil
■
1 sprig fresh basil
■
Salt and pepper to taste-buds
Preparation
Heat olive oil in pressure cooker and sauté garlic until lightly toasted. Add tomatoes and water. Add green beans, salt and pepper, and basil.
Put on the lid, lock it down, close the vent and set the timer for 16 minutes.
When time is up release pressure manually and remove the lid.
Serve as a side dish with Italian Sausages.
Mashe
d Potato with Herbs
Ingredients
■
3 large potatoes, peeled and cubed
■
1 cup chicken broth
■
1 cup warm skim milk
■
2 Tbs. olive oil
■
1 Tbs. minced thyme
■
1/2 tsp. garlic powder
■
1/2 tsp. dried rosemary, crushed
■
1/2 tsp. salt
■
1/4 tsp. pepper
■
3 cloves of garlic, minced
Procedure
Add potatoes to cooker
Add garlic and broth
Close and lock lid
Set timer for 6 minutes
Release pressure
Drain off broth leaving only 1/4 cup
Add milk and olive oil
Beat until fluffy
Add salt, pepper,
Garnish herbs and serve