Most food, like pancakes for instance, tastes better homemade. But if you’re in a pinch, instant (and even frozen) varieties will do. Then there are those foods that are so much better homemade that substitutions will never compare. Homemade applesauce is one such food. Continue reading “How to make (the best & least expensive) Applesauce”
This recipe made for a flavorful, quick, and tender dish. The ingredients are few and simple, and with some tweaks here and there the dish can easily be changed. The best part about pressure cooking isn’t necessarily how quickly it cooks (although that is a plus) so much as how little of a mess was made compared to using a conventional oven.
Pressure Cooked Lemon Pepper Chicken
Bone in Chicken (Dark meat?!)
1/2 cup white wine
coarse salt and pepper
1 whole lemon
(Optional: Brown chicken on all sides) Add wine to pressure cooker. Evenly coat chicken with salt, pepper, and lemon juice. Add to pressure cooker with lemon halves and set cook time for 7 minutes. After cooking, remove chicken from pressure cooker and pour juices into a separate container. Allow 2 minutes to settle, and using a spoon, carefully remove the top layer of fat from the broth until only the juices remain. Return to pressure cooker (if you have a saute option, otherwise pan saute over medium heat), and slowly add flour while stirring until your gravy achieves desired thickness. Add to chicken, toss to coat, and enjoy!
Tip: Add a whole head of peeled garlic in place of the lemon and throw in some rosemary to mix things up.
Another Tip: This dish is perfect for large portions! After cooking, separate and freeze your leftovers for another day.
We just got a pressure cooker, which means many a pressure cooker recipes are to come! This first recipe is for beef stew. The actual cook time was 25 minutes, with a 15 minute prep time for chopping veggies and preheating. The finished product tasted like it had been cooking for hours!
Pressure Cooker Beef Stew
Top Round Steak
Red Wine (Cab/Merlot/Zinfandel/Port*)
Finely Chopped Celery
Skinned Whole Carrots
Sear off the steak, about 2-3 minutes on each side (this locks in the flavor). Add steak to pressure cooker, just barely submerging in wine & water, at about a 3-1 ratio (3 parts wine, 1 part water). Cover with veggies. Sprinkle generously with course sea salt, pepper, and rosemary. Set pressure cooker for 25 minutes (we cook at 15psi pressure). If your cooker isn’t too full, quick release is acceptable when finished, otherwise we recommend natural release. When finished, remove steak from broth, add flour to broth is small batches, mix, and continue to due so until desired consistency is reached. Recombine with steak and enjoy!
Tip: Although delicious as is, a night in the refrigerator will add some extra depth to this already flavorful dish.
* Port will add a touch of sweetness to the soup.
**Water can be omitted entirely. I’ve made soup with nothing but port before to fantastic results!