Originally posted May 2009 on my Facebook:
Went crazy today at the grocery store over the beautiful fresh produce. And still spent less than $15! Anyway I used my trusty pressure cooker and was thankful it didn't take off into space even though I totally stuffed it passed the "do not exceed this mark" line in the pot... I know someone is shaking his head as he is reading this so I'll pretend not to notice.
I used these veggies but you can totally add other ones like bell peppers, cauliflowers, mushrooms etc. And you can use other types of meats.
Veggies:
1 eggplant
1-2 red skinned potato
1-2 zucchini
4-5 stalks celery
1 carrot
1 onion
1 ear of fresh corn, raw
5-6 (lots and lots) of garlic
5-6 ripe tomatoes (I used half vine ripened and half beefsteak) or 1 can whole stewed tomatoes
4 tbsp tomato paste
1 beef/chicken bullion cube (or just a cup of chicken or beef stock. Omit the water mentioned below!)
1 tbsp dried basil or some type of italian or french herb mix that you like
1 cup hot water
2 pieces of whole chicken breast (I did bone in breasts which I cut off and then tossed in the bones to add gelatin to the soup)
Cut eggplant in half length wise. Rub salt on it and place face down on paper towel to drain out bitterness for few minutes. Chop int 1 inch pieces. Chop all veggies into 1 inch pieces. Mince the garlic. Quarter the tomatoes. Brown every thing. I did onions with garlic separately from the other veggies. Add the veggies to the pressure cooker. Shave the raw corn into the pot. Brown the whole chicken breasts. Add to the cooker. Add the fresh tomatoes, bullion cube, herbs/spices and water (no need to stir, will mix together when pressurized).
Close pressure cooker and bring to pressure on high until gauge rocks. Let gauge rock for 8 minutes. Cook in sink, depressurize, open and stir. At this point if you could not fit in other veggies (I had 4 more tomatoes to add), I added them and returned the pot to the stove. Close pressure lid and cook on high until pressure gauge begins to rock. Take off and cool.
Fish out the whole chicken breasts and cut them into bite size pieces or shred them. Add them back to the soup. The soup should be naturally creamy from the half melted potatoes and the melted eggplants.
If you want it to be more of a chowder, add 1/2 cup of half and half or evaporated condensed milk. But I like mine natural.
For the vegetarian version just cook the veggies with 2 cups of veggie stock and then toss in tofu or maybe some vegetarian sausages.
Don't be tempted to add more than 1 cup of water since the veggies will release their water under pressure and contribute moisture.
Enjoy!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, September 10, 2009
Pressure Cooker Chicken Pot Pie
Originally posted February 2009 on my Facebook:
I got a lovely new pressure cooker cook book by Toula Patsalis from Issay so I decided to make chicken pot pie last night. It was perfect for the cold weather. I didn't have fennel and just added a spice mix with tarragon in it. Here's my version of the recipe:
Suggesions:
You can make this a top and bottom pastry pot pie instead of just a top crust. Just line the bottom of the pan with more pie crust or apparently the Pilsbury crescent rolls work too according to online recipes. I'd say you'll have to increase baking time to 25-30 minutes instead of 15 so you can probably shorten the pressure cooking to 4 minutes.
Another possible sub is to make the top crust with a bunch of pilsbury biscuits, which would make this a chicken n biscuits recipe.
Serves 6 people EASILY
You'll need:
2 cloves garlic, minced
1 onion, diced
1 cup of celery, cut into 1/2 inch pieces
1 cup carrots, cut into 1/2 inch
2-3 waxy skinned potatos, cut into 1/2 inch
5-6 chicken breasts, cut into 1 inch cubes
8 oz button mushrooms, roughly chopped
2 tsp salt
1 tsp pepper
1 bay leaf
1 tsp tarragon
1 tsp ground fennel
1 tsp thyme
1 1/2 cup chicken stock
2 tbsp sherry
1 tbsp lemon juice
1 cup frozen peas
For the Roux, mix the following together:
1 cup of warm milk
2 tbsp room temp butter
2-3 tbsp of flour or potato starch
Pastry
1 17 oz package of frozen puff pastry or 2 pie crusts. If you make your own pie crust, make it for a 13x9 in dish.
Start by sauteeing the garlic, onion, celery, carrots and potatos for 2 min. You can do this in the pressure cooker or in another pan. I used another pan because i didn't want the food to stick. Add the chicken breasts and sautee 1-2 min just till outside slightly browned. Add the mushrooms, salt, pepper, herbs, chicken stock, sherry and lemon juice. Stir and seal the pressure cooker lid. Wait till cooker reaches pressurization and cook on high pressure for 6 min.
Cool immediately in cold water bath. Open up and cook until the mixture reaches back up to boil. Boil 1 minute then add roux and cook for about 1-2 min till thickened.
Pour the chicken mixture into a 9x13 casserole dish. Top with the pie crusts and use a fork to seal the edges. Bake for 15 minutes. Serve! Really good with corn bread or biscuits. :D
I got a lovely new pressure cooker cook book by Toula Patsalis from Issay so I decided to make chicken pot pie last night. It was perfect for the cold weather. I didn't have fennel and just added a spice mix with tarragon in it. Here's my version of the recipe:
Suggesions:
You can make this a top and bottom pastry pot pie instead of just a top crust. Just line the bottom of the pan with more pie crust or apparently the Pilsbury crescent rolls work too according to online recipes. I'd say you'll have to increase baking time to 25-30 minutes instead of 15 so you can probably shorten the pressure cooking to 4 minutes.
Another possible sub is to make the top crust with a bunch of pilsbury biscuits, which would make this a chicken n biscuits recipe.
Serves 6 people EASILY
You'll need:
2 cloves garlic, minced
1 onion, diced
1 cup of celery, cut into 1/2 inch pieces
1 cup carrots, cut into 1/2 inch
2-3 waxy skinned potatos, cut into 1/2 inch
5-6 chicken breasts, cut into 1 inch cubes
8 oz button mushrooms, roughly chopped
2 tsp salt
1 tsp pepper
1 bay leaf
1 tsp tarragon
1 tsp ground fennel
1 tsp thyme
1 1/2 cup chicken stock
2 tbsp sherry
1 tbsp lemon juice
1 cup frozen peas
For the Roux, mix the following together:
1 cup of warm milk
2 tbsp room temp butter
2-3 tbsp of flour or potato starch
Pastry
1 17 oz package of frozen puff pastry or 2 pie crusts. If you make your own pie crust, make it for a 13x9 in dish.
Start by sauteeing the garlic, onion, celery, carrots and potatos for 2 min. You can do this in the pressure cooker or in another pan. I used another pan because i didn't want the food to stick. Add the chicken breasts and sautee 1-2 min just till outside slightly browned. Add the mushrooms, salt, pepper, herbs, chicken stock, sherry and lemon juice. Stir and seal the pressure cooker lid. Wait till cooker reaches pressurization and cook on high pressure for 6 min.
Cool immediately in cold water bath. Open up and cook until the mixture reaches back up to boil. Boil 1 minute then add roux and cook for about 1-2 min till thickened.
Pour the chicken mixture into a 9x13 casserole dish. Top with the pie crusts and use a fork to seal the edges. Bake for 15 minutes. Serve! Really good with corn bread or biscuits. :D
Pressure Cooker Chicken Cacciatore
Originally posted December of 2008 on my Facebook account:
I'm taking a break from the evil Prismacolor markers to provide you with a short review of my latest purchase: a 6 Quart Presto Pressure Cooker.
Bought from Amazon for under $50 and free shipping, the cooker delivered a delicious meal of Chicken Cacciatore in under half an hour, not including prep time. I placed a whole chicken cut into serving pieces with the rest of the ingredients into the cooker, shut the lid, and turned the burner to high. The cooker took about 15 minutes to get to the right pressure, at which point the detacheable pressure gauge on top began to rock. I turned the heat down to medium and set the timer for 8 minutes according to the recipe, and took the pot off of the range promptly after the timer was up.
After the pot cooled off in the sink of cold water and the pressure locking pin dropped (about 5 minutes), I opened the pot to savory chicken falling off the bones and all the vegetables perfectly tenderized. Absolutely amazing! All the ingredients and flavors in the pot melded together in under half an hour. Great investment for people on the go who like to prepare healthy meals fast.
Easy Chicken Cacciatore
1 whole chicken, cut up (remove all the skin or some skin to reduce the fat)
1 onion, sliced
2-3 stalks celery, sliced
1 large carrot, diced
1 eggplant, peeled and chunked (it melted completely into the sauce!)
1 can italian diced tomatos
1-2 fresh tomatos (optional)
2 tsp salt
2 tsp oregano
1 tsp black pepper
1/2 - 2/3 cup white wine (I put in the entire sample sized single serving bottle from the supermarket)
1 can tomato paste (reserve for later)
Place all the ingredients in the pressure cooker. Lock on lid. Cook on high flame until pressure gauge begins rocking. Reduce to medium heat, make sure gauge keeps rocking. Time for 8 min. Remove from burner into sink of cold water. Wait till pressure pin falls. Remove pressure gauge. Open lid carefully. Remove chicken pieces from liquid. Add can of tomato paste and stir. Cook sauce till thickened. Pour over chicken and serve over rice or pasta (orzo!!!). Enjoy! :D
I'm taking a break from the evil Prismacolor markers to provide you with a short review of my latest purchase: a 6 Quart Presto Pressure Cooker.
Bought from Amazon for under $50 and free shipping, the cooker delivered a delicious meal of Chicken Cacciatore in under half an hour, not including prep time. I placed a whole chicken cut into serving pieces with the rest of the ingredients into the cooker, shut the lid, and turned the burner to high. The cooker took about 15 minutes to get to the right pressure, at which point the detacheable pressure gauge on top began to rock. I turned the heat down to medium and set the timer for 8 minutes according to the recipe, and took the pot off of the range promptly after the timer was up.
After the pot cooled off in the sink of cold water and the pressure locking pin dropped (about 5 minutes), I opened the pot to savory chicken falling off the bones and all the vegetables perfectly tenderized. Absolutely amazing! All the ingredients and flavors in the pot melded together in under half an hour. Great investment for people on the go who like to prepare healthy meals fast.
Easy Chicken Cacciatore
1 whole chicken, cut up (remove all the skin or some skin to reduce the fat)
1 onion, sliced
2-3 stalks celery, sliced
1 large carrot, diced
1 eggplant, peeled and chunked (it melted completely into the sauce!)
1 can italian diced tomatos
1-2 fresh tomatos (optional)
2 tsp salt
2 tsp oregano
1 tsp black pepper
1/2 - 2/3 cup white wine (I put in the entire sample sized single serving bottle from the supermarket)
1 can tomato paste (reserve for later)
Place all the ingredients in the pressure cooker. Lock on lid. Cook on high flame until pressure gauge begins rocking. Reduce to medium heat, make sure gauge keeps rocking. Time for 8 min. Remove from burner into sink of cold water. Wait till pressure pin falls. Remove pressure gauge. Open lid carefully. Remove chicken pieces from liquid. Add can of tomato paste and stir. Cook sauce till thickened. Pour over chicken and serve over rice or pasta (orzo!!!). Enjoy! :D
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