Two easy ways to steam rice in the pressure cooker
The pressure cooker’s sealed environment and boundless steam make it the perfect kitchen appliance to cook rice. Grains, and in... Read More »
View ArticlePotato & Porcini Green Bean Salad OR Casserole!
However you think these three ingredients will taste together, this dish will taste even better. I sometimes put my tasteination... Read More »
View ArticleLentil Risotto – peasant cooking under pressure
This dish is satisfying, healthy, filling and one of my husband’s favorites! Italians make this dish by cooking lentils and... Read More »
View ArticleMake the 7-layer dip from scratch
Here’s an amazingly flavorful seven layer dip. I like to serve this dip with just-made re-fried beans – their heat... Read More »
View ArticleBorlotti Bean Brownie Cake – for the LOVE of beans!
This chocolate dessert is made almost completely out of beans – the pressure cooker cooks the beans and then steams... Read More »
View ArticleGot soy milk? Make it in the pressure cooker!
Make delicious ivory silky soy milk at home in minutes (after a day or two of soaking the beans) and... Read More »
View ArticleA Pressure Cooker Classic: Steamed Artichokes
Artichokes are the darlings of the pressure cooker’s repertoire – tough, fibrous and tricky to get perfectly tender – the... Read More »
View ArticlePressure Cooker Tip: Stand-up for Asparagus!
When you want to steam asparagus, but not cut the stems down to the size of your steamer basket, stand... Read More »
View ArticleOld is New, again: Kamut, Arugula & Orange Salad
Kamut has a long, varied and mostly forgotten past. Theories of its origins boil down to two: an Egyptian staple... Read More »
View ArticleQuick & Spicy Mango Chutney Under Pressure
Tangy, spicy and sweet a chutney can be made in the pressure cooker in just minutes. We’ve pressure cooked marmalade... Read More »
View ArticleMillet! It’s the new quinoa.
Millet is a high-protein grain that will pressure cook in a flash to tender perfection. The mild, delicately nutty and lightly sweet-tasting millet can replace rice, couscous or quinoa in any recipe.
View ArticleTapioca Pudding – no soaking, stirring or waiting!
Cook tapioca pudding in minutes with a pressure cooker, not hours of soaking, stirring and waiting. There are lots of... Read More »
View ArticleTease spaghetti right out of that squash!
Spaghetti squash has yet to be discovered or grown outside of America. Its flesh is so fibrous that it resembles home-made pasta - and the pressure cooker, in my opinion, gives this squash the best...
View ArticleShort-cut Potatoes: bake potatoes in half the time!
Sometimes, a boiled potato won't do. On a whim, and then over and over and over again, I tossed the potatoes in the pressure cooker to pre-cook them a bit while my oven was pre-heating. WOW!
View ArticleBeet it, just beet it. Beet it!
Beets pack a nutritional punch with high concentration of beta carotene, folic acid and more but cooking them from fresh... Read More »
View ArticleQuick Cranberry Sauce from Dried Berries
The pressure cooker is used to quickly re-hydrate the cranberries with a squeeze of lemon to bring them back to life- the result is thick, tart, and lightly firm cranberry sauce.
View ArticlePumpkin Cutie Pies OR Filling for baked pumpkin pie – from scratch
Make pumpkin pie filling, or crust-less pumpkin cutie pies, from scratch- starting with a fresh "pumpkin" and ending up with dessert in under an hour. The process is simple with our easy-cooking tips
View ArticleSTEAMY! The New Christmas Pudding
This is not a recipe passed-down through my family or by an old friend – Italians don’t have a Christmas... Read More »
View ArticleCozy Cream of Mushroom Soup
This recipe gets a concentrated mushroom flavor from the addition of dried mushrooms – try different types to completely change the... Read More »
View ArticleHow Italians do it: Perfect Potato Salad
While living in the U.S. I remember going out to lunch at a “diner” type place with my family and... Read More »
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