Category Archives: cooking

June 4, 2017 · 11:04 am

Raising a stink about cabbage…

Remember walking into Grandma’s house when she had cabbage cooking in her kitchen? The entire house smelled like rotten eggs, right? Grandma insisted that cabbage was good for you, though, and you should eat it. She was right! According to many sources (such as Good Health All), cabbage is effective in fighting digestive, cardiovascular, and blood sugar issues as well as serving as an anti-inflammatory and vitamin source. It’s a nutritional gold mine.

So why did it stink up Grandma’s house? She cooked it too long! Overcooked cabbage produces hydrogen sulfide gas, the source of that rotten egg odor. To avoid raising a stink in your house, don’t cook it like Grandma. Cook it fast. What better way to cook a vegetable quickly than in a pressure cooker?

Here’s how.

  1.  Quarter or shred your head of cabbage (or separate the leaves for cabbage rolls). Wash and drain.
  2. Add 1½ cups filtered water to the bottom of your pressure cooker pot. If using an electric pressure cooker, set for 5 minutes.
  3. Place cabbage in a strainer or steaming basket placed over the cooking water on a trivet or rack.
  4. Seal cooker. If using a stovetop pressure cooker, bring to pressure and then time for 3 minutes.
  5. After the 3 (5 on electric) minutes under pressure, remove from heat (select “cancel” on the electric model). Carefully release pressure.
  6. Open the cooker and season the cabbage with salt, pepper, and a pinch of sugar*.
  7. Carefully remove the cabbage and serve.

(*Just a pinch. It’s optional, but Grandma was right about the sugar. Trust me.)

That’s it. If you quickly cook cabbage just until done, you won’t stink up your kitchen. Promise.

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NOTE: Pressure cookers vary, so your cooking times may, too. The 5 minutes works on my particular electric model, and the 3 minutes is perfect in my stovetop pressure cooker. You may need to adjust your cooking time.

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March 11, 2017 · 5:42 pm

In Defense of Canned Soup…

I try to cook with fresh ingredients. Usually. But sometimes–you know those times when you’ve been working and suddenly you’re faced with a hungry family without a dinner plan–you’re tempted to order pizza. Again. Been there, my friend. So without apology, I present the emergency one-dish meal using (gasp!) canned condensed cream of whatever soup. 

All you need in addition to the soup is pasta or rice, some leftover (or canned) meat and/or vegetables, and cheese. There are endless combinations, and any combo produces a reasonably healthy meal in a short time. If you make it in one pot, cleanup isn’t overwhelming, either. One-pot meals are a great use-up of leftovers, too, like that one serving of green beans or that half cup of corn kernels you just couldn’t bear to put down the disposal.

I use a pressure cooker, but I’ve also made this dish in an electric skillet. Whatever works best for you. 

Here’s an example, but feel free to substitute ingredients you have available.

RECIPE

Chicken and Mushroom Pasta

Serves 4

Ingredients:

  • 2 cups cooked chicken
  • 1 10½ oz. can condensed cream of chicken soup
  • 10 oz. chicken broth or water
  • 1 cup dried cavatappi or similar size pasta
  • 1 clove garlic, minced
  • ½ cup fresh asparagus, sliced in 2″ pieces
  • ½ cup mushrooms
  • 1 cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, shredded
  • (optional) fresh basil, chopped

Directions:

  1. Layer the cooked chicken in the bottom of the pot of a pressure cooker. Spread pasta on top the chicken.
  2. Pour the soup and broth or water over so that all pasta is submerged in liquid. Scatter the minced garlic on top.
  3. Close lid, bring to pressure, and cook 4 minutes. Immediately remove from heat (or hit Cancel on electric models) and release pressure. Carefully open lid and stir in the vegetables.
  4. Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.
  5. After about 10 minutes, open and sprinkle cheeses over the top. Cover for another 3-5 minutes or until cheeses have melted.
  6. Serve garnished with optional fresh basil.

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March 2, 2017 · 2:13 pm

Chicken Taco Bowl

We love Mexican flavors and Southwest cuisine, and I love pressure cooking, so here is my version of a spicy taco bowl. It’s faster than messing with taco shells and making filling, so it’s a hasty and tasty meal for taco night. Enjoy.

RECIPE

Chicken Taco Bowl
Makes 5 – 6 servings

Ingredients:

  • 1 pound boneless, skinless chicken thighs (frozen or thawed)
  • 1 cup dried black beans (not soaked)
  • 1 cup brown long grain rice
  • 12 ounces salsa or 1 regular size can Rotel® diced tomatoes with green chilies
  • 2½ cups chicken broth or water
  • 1 ounce chili or taco seasoning mix
  • 8 ounce block Monterrey Jack cheese, shredded
  • (optional) fresh cilantro sprigs

Directions:

  1. In the pot of a pressure cooker, place chicken, beans, and rice. Pour salsa and broth over them. Add 1 ounce chili seasoning mix.
  2. Seal and bring to pressure. Cook 18 minutes (stovetop) or 23 minutes (electric).
  3. Remove from heat (or hit “cancel”) and allow pressure to drop on its own. Natural depressurization takes approximately 15 minutes.
  4. Carefully open cooker and stir. Chicken should easily shred, or you may remove it, shred it separately, and stir it into the rice and beans mixture. Top with cheese and cover. Do not return to heat.
  5. After a minute or two, the residual heat will melt the cheese and the taco bowl is ready to serve with optional garnish.

Variation: add 1 cup frozen corn kernels before adding the cheese.

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December 15, 2016 · 4:28 pm

Easier Mashed Potatoes

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:

  1. Pour one cup water into the pot of your pressure cooker (or whatever is the minimum liquid for your particular model).
  2. Place a rack or steamer basket over the water.
  3. Cut your (unpeeled) potatoes into 1/8ths or equal size pieces and place the pieces on the rack or in the basket.
  4. Secure the lid and bring to pressure. Cook on High for 10 minutes.
  5. Quick-release the pressure, carefully remove the lid, and open the cooker. Stand clear of the steam as it’s dangerously hot.
  6. Remove the potatoes and peel. The skins on cooked potatoes lifts off easily and quickly! What a labor saver.
  7. Mash or prepare as desired, adding your ingredients of choice.

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Potatoes steamed over water instead of boiling in water retain more natural flavor and nutrients. This means less added salt or fat.

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