As the title says, there is something satisfying with a delicious plate full of roasted brussel sprouts with bacon.
Roasting sprouts like this completely cuts any hint of bitter they might have and they get sweet.
I could eat these all day long. It's by far my favorite method of cooking brussel sprouts. It also works well with proscuitto.
- cut bacon into bite-sized chunks and fry until crispy. remove from pan.
- cut brussel sprouts in half and lay cut-side-up on a baking sheet.
- liberally brush bacon fat onto brussel sprouts. sprinkle salt and pepper
- roast bacon-slathered sprouts at 375 for 20-30 min, until soft and beginning to brown.
- place a piece of bacon on each sprout and stab with toothpick to secure. Arrange sprouts on fancy serving dish.
I have a large frying pan that I use. I put the brussel sprouts right in the pan of grease after taking the bacon out. I let them caramelize on the bottom then toss in some sliced mushrooms.
Take whole pan and put it under the broiler to carmelize the top. Chop the bacon into bite size pieces, toss in and serve.
When I first made this it became everyone's new favorite person.
I love meatloaf for its ease. It is a go to when I need something without a lot of hassel. Cut the potatoes into cubes and set aside. Mix the rest of the ingredients in a large mixing bowl with your hands. Pack the meat into the steamer basket and smother the top of the meat with ketchup or bbq sauce.
Bring 1 cup of water to boil in the pressure cooker and add potatoes. Place steamer basket into pressure cooker, seal and bring to pressure. Cook for 40 minutes.
- 1lb ground beef
- 1lb ground pork
- 2 eggs
- 1 cup bread crumbs
- 1/2 cup chopped onion
- 1/2 cup parsley
- 1 cup shredded cheddar
- 1/2 cup ketchup
- Salt, pepper, garlic powder, worcestershire sauce, bbq sauce
- 2 large potatoes
I love how moist the meatloaf is from the pressure cooker.
Forty minutes might be too long especially if you don't put much water in the vessel. The potatoes usually get a little burnt for me. Basically, the fat from the meat drips down on to the potatoes and the water steams up into the meat making a delicious symbiotic relationship!
You need to make sure you don't run the pressure cooker dry!
When I have been invited to a potluck and the weather is right, read warm, I like making grape salad!
The recipe is almost a no brainer, mix the following ingredients together:
- 8 oz cream cheese
- 8 oz sour cream or greek yogurt
- 1 cup of sugar or sugar replacement
Add in 2lbs of grapes. Top with light brown sugar and walnuts when serving! It really does not get any easier than this. My aunt seemed to be addicted to this recipe. Whenever I would make it she would eat until it hurt, she couldn't get enough of it.
When I got started with my pressure cooker I started small. Easy.
Mashed potatoes is incredibly easy. Put the potatoes on the rack with the water level below the rack.
Cook for 8 minutes at 15lb pressure, then mash.
Dry beans are perfect for the pressure cooker. You'll have to do a little experimenting with cooking times though. I like lima beans, and cook them from dry in 12 minutes at 15lb pressure.
Stock is another easy job. Put a few pounds of bones and meat scraps, or a chicken or turkey carcass, a couple roughly cut onions, a few carrots and celery stalks in the cooker. Add whatever herbs and spices you want, I like Sage and Coriander, and cook for 90 minutes at 15lb.
If you want to store it for later use, turn it into a glace. Put the stock in a wide pot, and simmer until concentrated. You will end up with a piece of stock that resembles a very stiff jello. Freeze it, and add to any recipe you want. It will be very concentrated, so start with just a little at a time.
I also suggest not putting any salt in to start with, it can get over salted pretty quickly.
Any meat goes great in the pressure cooker.
Say you have a few people coming over for dinner, and you forgot to defrost your roast. Put it in the pressure cooker straight from the freezer. Add an inch or so of water, and some herbs and spices. After it comes up to pressure, cook for 20 minutes or so. Then you can finish it in the oven for another 20-30 minutes.
Meat won't brown in the pressure cooker.
Custard is an easy dessert for the pressure cooker. Mix up your custard, put it in custard cups on the rack in the cooker. Add water below the cups, and cook. You'll have to experiment with the time, but 15 minutes is a good start.
The pressure cooker is by far my favorite cooking tool. I have a 6 quart and a 4 quart one, and I frequently use both at the same time.
Are you under pressure? Need something fast? Carrot soup it is very forgiving with substitutions and ratios so you can change the recipe to fit what you have on hand.
- 2lbs carrots chopped into rough chunks
- 2 or so tablespoons of butter
- 1 onion, diced
- 2 teaspoons thyme (or some cumin and coriander)
- 1 cup or more chicken broth or vegetable broth (or water)
- Salt and Pepper
Dump all ingredients into pressure cooker, cook for eight minutes. Use an immersion blender or a potato masher to blend to preferred consistency. Add some more broth if you like it more soupy. Serve with toasted crusty bread.
Healthy Potlucks Include: 1 main course, 1 starch, 1 vegetable, 1 salad, and 1 dessert
Here are a couple of suggestions that you can use:
Main: grilled morrocan chicken
Veg: morrocan chickpea and pumpkin stew
Salad of shredded carrot, raisins, toasted slivered almonds, parsley and lemon juice
Fruit and yogurt for dessert
Main: Thai style bbq chicken which is marinated in cilantro and fish sauce, I nix the white pepper because I don't like it
Salad: Green papaya salad
Starch: Pineapple fried rice omit chicken and fish sauce for vegetarian this is sometimes coupled with Singapore noodles for vegetarians
Veg: stir fried long beans or braised baby bok choy
Dessert: Coconut sorbet with fresh mangos