December 15, 2016 · 4:28 pm
You can buy already made mashed potatoes, frozen mashed potatoes, or–Heaven forbid!–instant dry potatoes. But why would you when it’s easy and inexpensive to make your own?
Before you bail on this post with mumblings about peeling potatoes, keep reading. I have a trick (well…actually I learned it watching Martha Stewart’s Cooking School on PBS) for skipping the potato-peeling chore. Unlike Martha, I use a pressure cooker, and that speeds up the process even more.
Here is my step-by-step instructions for easier mashed (or however you like ’em) potatoes:
- Pour one cup water into the pot of your pressure cooker (or whatever is the minimum liquid for your particular model).
- Place a rack or steamer basket over the water.
- Cut your (unpeeled) potatoes into 1/8ths or equal size pieces and place the pieces on the rack or in the basket.
- Secure the lid and bring to pressure. Cook on High for 10 minutes.
- Quick-release the pressure, carefully remove the lid, and open the cooker. Stand clear of the steam as it’s dangerously hot.
- Remove the potatoes and peel. The skins on cooked potatoes lifts off easily and quickly! What a labor saver.
- Mash or prepare as desired, adding your ingredients of choice.
Potatoes steamed over water instead of boiling in water retain more natural flavor and nutrients. This means less added salt or fat.
December 6, 2016 · 1:06 pm
It happened again. I had pork I wanted to make BBQ sandwiches with, so I made my own sauce. Thought it was time to revisit this post from 2012:
I had leftover pork roast and wanted to make pulled pork barbecued sandwiches, but I couldn’t find a bottle of barbecue sauce in either my fridge or pantry. No problem. I made my own, and in …
Source: Basic Barbecue Sauce
December 3, 2016 · 7:45 am
By request: Toasting flour to make low-fat gravy
HASTY TASTY MEALS BLOG
Encore of my low fat gravy method post:
Several have asked me about my fat-free roux method for making gravy or sauce. Traditional roux is made from browning equal amounts of fat (typically butter) and flour. Although my gravy isn’t fat-free (I finish it with a Tbsp. of butter for flavor and gloss), mine is a lot lower in fat calories. I recently made a batch of this gravy to reheat leftover cooked turkey. The turkey flavored the gravy while the gravy gently warmed the turkey. That’s a win-win!
Start by preheating a quality, heavy-duty skillet. To make one cup of gravy, add two tablespoons flour to the dry skillet over medium heat. Whisk often to cook the flour. Season the flour as desired. When the flour turns light brown and emits an aroma indicating it’s cooked, remove the skillet from the heat.
Add flour to dry, preheated skillet
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