Tag Archives: Pressure Cooking

February 20, 2017 · 12:14 pm

No Grits, No Glory

No Grits, No Glory is the title of a book (Southern Ghost Story #1) by my author friend, Elaine Calloway. She lives in Georgia, so I’m assuming she likes to eat grits as much as she likes writing about them. Elaine, if you drop in for a visit, I’ll cook you some. 😉

I’ve revised my method of cooking grits since I bought my first electric programmable pressure cooker, and grits are now a regular dish on the menu in my home. Here’s how I do it.

RECIPE

Hasty Tasty Grits

Serves 4 – 6

Ingredients:

  • 1 Tbsp. unsalted butter
  • 1/2 tsp. salt
  • 1 cup grits (NOT instant! No self-respecting Southerner eats instant grits.)
  • 4 cups + 1 Tbsp. water

Directions:

  1. Preheat your pressure cooker, either stovetop or electric. Add butter to melt.
  2. Add grits and stir. Add salt.
  3. Carefully pour in water and gently stir.
  4. Seal cooker and bring to pressure (or if electric, set for 7 minutes).
  5. Cook under pressure 5 minutes stovetop, 7 minutes electric. Then immediately remove from heat (or hit “cancel” on your electric cooker.
  6. Allow pressure to drop on its own (referred to as “NPR” or natural pressure release.)
  7. Carefully open the pot. Using a long handled spoon, stir vigorously until grits thicken (Be patient. This can take a minute.)
  8. Serve immediately, or melt in 1/2 cup cheese for cheese grits.  CAUTION: Grits will continue to thicken, so if you aren’t serving immediately, delay opening your cooker. Evaporation doesn’t start until you break the vacuum seal on the cooker.

Pressure cooking grits takes as long as cooking them on the range, but it’s easier. You’re free to prepare the rest of your meal instead of standing over an open pot stirring. I’ll take that trade any day.

There you have it. Be sure and check out Elaine’s book No Grits No Glory for more Southern flavor. It’s a fun read. I’m ready to tackle the entire Southern Ghosts series now.

And remember, y’all don’t have to be Southern to enjoy a bowl of grits. 😉 

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February 5, 2017 · 4:53 pm

Hasty Tasty Potato Salad

NOTE: I recently revised my method after trying This Old Gal’s method. If you aren’t familiar with This Old Gal, check out her blog at https://thisoldgal.com. The author Jill Selkowitz calls herself an old gal, but she is younger than I, incidentally. 😉  Although my recipe differs, I’ve adopted her method of cooking potatoes and eggs simultaneously. It’s a real game changer in making potato salad. Thanks, Jill!

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My mother-in-law Rachel taught me how to make tasty potato salad. The only changes I’ve made is in using a pressure cooker for the potatoes and eggs.  Here are the step-by-step instructions for her recipe. Try it for your next potluck dinner or picnic.

RECIPE

Hasty Tasty Potato Salad

Ingredients:

  • 6 large potatoes
  • 4 eggs
  • 1 onion, chopped (sweet onion is best)
  • 4 ribs celery, chopped
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. apple cider vinegar
  • Pepper to taste
  • Paprika for garnish (optional)

Instructions:

  1. Cut potatoes into quarters or 2″ sections. No need to peel. Place in a steaming basket or trivet over 1 cup water in a pressure cooker. Place the 4 eggs on top the potatoes.
  2. Secure lid to pressure cooker and cook for 5 minutes stovetop or 6 minutes electric.* Allow pressure to drop on its own for 5 minutes before releasing.
  3. Meanwhile, prepare dressing in a large bowl by whisking together mayonnaise, mustard, salt, sugar, and apple cider vinegar.
  4. Dice the celery and onions.
  5. Carefully release remaining pressure and open pressure cooker.
  6. Remove eggs from pot and place in cold water.
  7. Carefully remove cooked potatoes from the pot and remove peels (they’ll slip off easily). Cube potatoes and add them to the dressing. Gently toss.
  8. Peel and chop or slice eggs. Gently toss with the potatoes, onions, and celery.
  9. Sprinkle with pepper and paprika, cover, and refrigerate. (Flavors are best if potato salad is made a day ahead)

*Electric pressure cookers do not reach the pressure levels of stovetop pressure cookers, so you need to adjust the time for many recipes.

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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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November 11, 2016 · 2:39 pm

Green Beans and Mushrooms

For a quick side dish, snap and string green beans while the water heats in your pressure cooker. Better yet, buy a package of ready-to-cook green beans. Toss them in with a package of cleaned, sliced mushrooms, and you’re minutes away from a delicious vegetable dish.

RECIPE

Green beans and mushrooms under pressure

Serves 4 — 6

Ingredients:

  • 1 pound fresh green beans, washed and trimmed. 
  • 1 pound fresh sliced and cleaned white mushrooms
  • 1 clove garlic, pressed or grated
  • ½ tsp. Kosher salt or pink Himalayan salt
  • ¼ tsp. fresh ground pepper
  • 1 cup water
  • (optional: ¼ cup chopped onion and ¼ cup chopped sweet pepper)

Directions:

  1. Add water to the pressure cooker and preheat.
  2. Add beans and mushrooms to the pot.
  3. Cover the beans and mushrooms with the garlic, salt, and pepper. (Add chopped onion and pepper if desired)
  4. Secure lid to pressure cooker. Bring to pressure.
  5. Cook two minutes, remove from heat, and immediately quick-release pressure (Be careful! The steam can burn).
  6. Using a slotted spoon, move the beans and mushrooms dish to a serving bowl. Serve immediately.

For more tender beans, allow the pressure to drop on its own five minutes before releasing.

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