Guest blogging today is Ale Aguilera. She’s inspired me to try more herb gardening.
Growing your own herbs indoors and blending your own spices with them is a rewarding hobby with a lot of tangible rewards. Store-bought herbs, spices, and blends can get expensive, especially if they’re organic — and if they’re not, they may contain pesticides and other harmful chemicals. Having your own fresh herb garden right in… Read more »
Filed under Healthful Eating
This breakfast qualifies as hasty and tasty! It’s also low carb and low fat. All you need to make two are:
One serving is approximately 212 calories, yet provides a filling satisfying breakfast. 😋
Filed under Healthful Eating
Cheesecake is delicious but fattening, so I had never made one. Also, cheesecake baking is labor-intensive, with its water bath and springform pan. Then I read about pressure cooker cheesecake. Now cheesecake can be a Hasty Tasty dish.
You can lighten the cheesecake by substituting Neufchâtel cheese for the cream cheese, but I don’t recommend other low fat substitutions. For me, cheesecake is a decadent dessert I save for a rare treat or to give as an impressive gift.
I made plain cheesecake and topped it with fresh berries. I used a 7” pan and my 6 quart Instant Pot Duo Evo Plus.
Ingredients:
Directions:
I want to thank Barbara Schrieving for her excellent tutorial on foolproof cheesecake. If you don’t follow her Pressure Cooking Today site, I recommend you subscribe.
Filed under desserts, Healthful Eating
In the past decade, there’s been an explosion of products containing bone broth. In fact, bone broths are touted as the latest health elixir. Well, guess what, folks: Bone broth is nothing but your great granny’s stock.
TV cooking personality Alton Brown defines stock as containing bones and water. Period. That’s it. No salt, no vinegar, no vegetables…just bones and water. Broth is created using stock with the addition of ingredients for seasoning, such as celery, onions, carrots, and salt and pepper.
Stock cooks for hours in order to extract all the flavor and collagen from bones. Then it’s strained and stored for future use. With a pressure cooker, I reduce cooking time to 90 minutes followed by natural depressurization. I store in pint-size freezer-safe jars.* After quick cooling in a sink filled with cool water, I refrigerate my jars of stock. The following day, I label and freeze the jars unless I intend to use the stock within a week.
*Freeze only in jars marked “freezer safe.”
Homemade stocks are better than store bought cans or cartons because you control the ingredients. Less expensive, too.
Broths made from homemade stocks are rich, healthy, and tasty. Stock can be used to make a quick gravy or sauce, or as the base for soup. It’s a perfect liquid for pressure cooking. It’s nutritious for dog food, too.
A couple of pounds of bones can yield a gallon of stock, although I usually use more. It isn’t an exact ratio. If you favor slow cooking stock, you’ll need a minimum of six hours. Over night works. When you open the stock to use it, you may find a layer of congealed fat at the top. Carefully remove this fat before using stock but don’t discard it. That fat (especially chicken fat) is rich in flavor and can be used to sauté onions, etc. in place of butter.
Vary your stock as you wish, depending on available bones. I love ham bone broth (stock) for making beans. Chicken stock is versatile and can be used in all poultry dishes as well as beef or pork. Beef stock is good for starting a vegetable soup or any number of beef dishes. Or mix your bones for a rich stock to flavor as you wish.
One last word of advice from Alton Brown. Skip the vinegar. It’s a myth that a teaspoon of vinegar accelerates the extraction of collagen. The amount of vinegar needed to have an impact would render the stock inedible.
Filed under Healthful Eating
