Guest guest Posted April 10, 1999 Report Share Posted April 10, 1999 Does anyone have a pressure cooker and use it on a regular basis? Do you put tofu or seitan in it? Laura * Exported from MasterCook Mac * Pressure Cooker Basic Vegetable Stock Recipe By : Food and Wine, April 1996 Serving Size : 1 Preparation Time :0:15 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 qts water 2 lg onion -- quartered 2 lg garlic cloves 3 lg carrots -- cut in chunks 3 lg celery ribs -- in large chunks 1/4 c dried mushrooms -- sliced 2 lg bay leaves 20 fresh parsley -- sprigs 8 c assorted vegetables, suggestions below Assorted vegetables: corncobs and husks, asparagus stalks, broccoli stems, leek greens, wilted salad greens and peeled winter squash. Bring the water to a boil in the pressure cooker while you trim and cut the vegetables. Add all the ingredients to the pot. (Do not go over the maximum fill line indicated by the manufacturer.) Lock the lid in place and bring to high pressure over high heat. ower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to excape. Let the stock cool slightly. Strain the stock, pressing the vegetables against the side of the strainer wiht a large sppoon to extract all the liquid. Let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months. Makes 7 cups. - - - - - - - - - - - - - - - - - - Per serving: 566 Calories; 7g Fat (9% calories from fat); 29g Protein; 122g Carbohydrate; 0mg Cholesterol; 1661mg Sodium * Exported from MasterCook Mac * Pressure Cooker Saffron Risotto Recipe By : Food and Wine, April 1999 Serving Size : 6 Preparation Time :0:10 Categories : Side Dishes Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 3 lg shallots -- finely chopped 1 1/2 c Italian short grain rice 1/2 c dry white wine -- or vermouth 3 1/2 c vegetable stock 1 tsp salt 1/4 tsp saffron threads 1/2 c Parmesan cheese -- freshly grated 3 tbsps fresh parsley -- minced freshly ground pepper -- to taste Heat the oil in the pressure cooker. Add the shallots and cook over high heat until just translucent, about 30 seconds. Add the rice and stir to thoroughly coat with oil. Add the wine and stir constantly until it has evaporated, about 1 minute. Stir in 3 1/2 cups of the stock, the salt and the saffron. Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Give the risotto a figorous stir. If the rice is still a bit too hard or the risotto is too soupy, cook it over moderately high heat, stirring constantly, until the desired texture and consistancy are reached. Add another 1/2 cup of stock if necessary. Stir in the Parmesan and parsley and season with pepper. Serve immediately in shallow bowls. - - - - - - - - - - - - - - - - - - Per serving: 169 Calories; 7g Fat (37% calories from fat); 7g Protein; 18g Carbohydrate; 7mg Cholesterol; 1447mg Sodium * Exported from MasterCook Mac * Pressure Cooker Smoky Split Pea Soup Recipe By : Food and Wine, April 1996 Serving Size : 6 Preparation Time :0:25 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps oil 1 tbsp garlic -- thinly sliced 2 c onion -- coarsely chopped 1 tsp cumin seed 2 dried chipotle chiles -- seeded and chopped 5 c boiling water 15 ozs tomatoes, canned -- crushed 2 c green split peas -- rinsed 4 lg carrots -- cut in 1 1/2 " chunks salt -- to taste freshly ground pepper -- to taste 1/4 c fresh cilantro -- chopped Heat the oil in the cooker. Add the garlic and cook over moderately high heat until lightly browned. Stir in the onion, cumin and chipotles and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the water, tomatoes, split peas and carrots. Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 15 minutes. If time permits, allow the pressure to come down naturally. Otherwise, release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape. Season the soup with salt and black pepper. If it seems thick, thin it with a little water. Stir in the cilantro just before serving. - - - - - - - - - - - - - - - - - - Per serving: 86 Calories; 5g Fat (48% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 334mg Sodium Quote Link to comment Share on other sites More sharing options...
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