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XJ99 05-08-2013 02:44 PM

Pressure cooker recipes
 
I finally did my chicken chicken cacciatore last night.

I put all the dry seasoning in with the chicken, along
with a nice branch of rosemary. Used a couple of bay
leaves, a cup of white wine, and a cup of water.


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I cooked the boneless skinless chicken thighs for
15 minutes at 15-PSI because they were still part
frozen. The needles fell right off the rosemary, then
I discarded the branch.




Next I added a can of crushed tomatoes, a can
of sauce. (this is where you get some sodium)
Also added oninon, red bell pepper, all fresh Italian
herbs, and a pound of white buton mushrooms.

Give a quick stir, and return to pressure for 5 minutes.


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Quick release from 15-PSI, and serve over pasta.


http://i19.photobucket.com/albums/b1...m/DSC_9886.jpg


Chicken was moist, and tender, and you can taste
the actual flavors from the herbs. Very flavorful,
and low in sodium! (nothing like the stuff you get in a jar)
There's about 500mg of sodium in a 1/2 cup of Ragu
alone. 1/2 cup isn't enough for me! :laugh:



http://i19.photobucket.com/albums/b1...m/DSC_9892.jpg



Here's the nutritional information per serving.

Calories: 467
Carbs: 64
Fat: 6
Protein: 31
Sodium: 502
Sugar 13

Serves: 8

THOR114 05-17-2013 07:34 PM

Me want!

Catering available?!?

XJ99 05-17-2013 09:39 PM

Quote:

Originally Posted by THOR114 (Post 15447498)
Me want!

Catering available?!?


Hahaha, a little too far from me.



Beef stew is really good. Takes about an hour.


http://i19.photobucket.com/albums/b1...P/DSC_9143.jpg





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http://i19.photobucket.com/albums/b1...P/DSC_9147.jpg




Serves: 8

Calories: 411
Carbs: 46
Fat: 11
Protein: 42
Sodium: 414
Sugar 16

:thumbsup:

THOR114 05-17-2013 09:47 PM

That's calling for when you get home after a hard cold day in snow all day! Looks awesome!

I made spanakopita and kabobs and tzatziki today... Awesome

Oldfrog 05-19-2013 11:53 PM

Quote:

Originally Posted by THOR114 (Post 15447941)
I made spanakopita and kabobs and tzatziki today... Awesome

Are you Greek ?
If so, did you use fresh spinach, wash it....let it dry out 100% on towels before using it?
Real butter on the philo? Just enough dill and green onions?

Damn, I'm making myself hungry ! I need to stay away from these food threads late at night !

BTW the Original poster's chicken looked tasty !

THOR114 05-20-2013 12:12 AM

No, I am not Greek, but spend a few vacations there and love love LOVE their food. Yes of course fresh spinach, but I blanched it reduced it w pink moscato, after roasting wager lic and onions in sesame oil, little bit of garam masala, ground gloves, rice vinegar and brown sugar, then pressed itbthru cheese cloth to keep it dry, wax paper on cookie sheet, preheat stove to 400 F , lay out defrosted FILO in 3 sheets in wax papered cookie sheet, brush oil but of melted butter on top, cut in 3 lines,.

Add feta( from brine) needs to be the real deal, with a pinch of Aleppo peppers, add both to now strained spinach. Mix. Pour about a tablespoon per line on foo Dow and fold. Brush on some butter Then set on medium height rack in stove and bake till golden brown.

THOR114 05-20-2013 12:12 AM

Ps serve with homemade tzatziki

THOR114 05-20-2013 12:23 AM

1 Attachment(s)
Attachment 628639


Here is a pic of my spanakopita spinach pouches in FILO Dow served w homemade tzatziki

THOR114 05-20-2013 12:24 AM

1 Attachment(s)
Attachment 628640

BBQ lamb with Greek salad and tzatziki

XJ99 06-16-2013 04:45 PM

Made my own Joe's Crab Shack bowl!


3 minutes in the pressure cooker. Let rest for a couple of more
and there you have it. I grilled the Italian sausage links ahead
of time.




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