diff --git a/.nojekyll b/.nojekyll new file mode 100644 index 0000000..e69de29 diff --git a/404.html b/404.html new file mode 100644 index 0000000..ce738f4 --- /dev/null +++ b/404.html @@ -0,0 +1,1735 @@ + + + +
+ + + + + + + + + + + +Coriander, Garlic, Ginger, Onion, Tomato, Green Chilli, Jeera, Lime, salt to taste
+Add oil acting as preservative
+Add mint leaves if you have.
+Peanuts can also be added to bind the chutney together.
+Mix Curd when done. Control on the amount of Ginger.
+
+3 medium avocados or 4 small ones
+1 firm tomato, finely diced
+1/2 red onion
+1/2 cup chopped cilantro
+2 tbsp fresh lemon or lime juice
+Optional salt and pepper to taste
+
+https://www.youtube.com/watch?v=LoeSv5enisE
+
+
+ + ++
FEEDBACK:
+++Loved it. Basic and flavorful recipe. Has to go with a base like rice or pasta.
+
INGREDIENTS:
+4 Chicken Breasts
+1/4 Cup of Butter
+1 Italian Dressing Seasoning Dry Mix
+1 Can Cream of Chicken Soup
+1 (8 Oz) Pkg Cream Cheese
+
+Additional, to taste
+Add in Montreal Chicken seasoning, lemon pepper or other favorites as it is cooking in the slow cooker.
+
+DIRECTIONS:
+In a crock pot, mix together the soup, butter and italian seasoning packet.
+Add the chicken breasts.
+Cook in crockpot on low for 5-6 hours or high 3 – 3 1/2 hours.
+Shred chicken and add cream cheese to the sauce.
+Mix until smooth. If it seems too thick add a little milk.
+Serve over rice or pasta!
+
+STORAGE:
+Normally you don’t want to freeze anything that has a lot of cream or cream cheese in it as it can curdle
+when reheating or separate. This crockpot chicken and rice recipe is a different story as that can of
+soup really helps to keep things together.
+
+1 tablespoon garlic salt
+1 tablespoon onion powder
+1 tablespoon white sugar
+2 tablespoons dried oregano
+1 teaspoon ground black pepper
+
+1/4 teaspoon dried thyme
+1 teaspoon dried basil
+1 tablespoon dried parsley
+1/4 teaspoon celery salt
+2 tablespoons salt
+
+
+ https://www.thecountrycook.net/crock-pot-chicken-stuffing-dinner/
+https://www.thecountrycook.net/cheesy-chicken-and-rice-crock-pot/
+https://fitfoodiefinds.com/crock-pot-sesame-chicken/
+https://www.thecountrycook.net/crock-pot-lemon-garlic-chicken/
+https://chefsavvy.com/slow-cooker-honey-garlic-chicken/
+https://www.lecremedelacrumb.com/slow-cooker-parmesan-herb-chicken-orzo
+
+Maybe
+https://www.thecountrycook.net/crock-pot-chicken-and-rice-burrito-bowl/
+
+Frozen
+https://www.thecountrycook.net/crock-pot-garlic-parmesan-chicken/
+
+Fajita
+https://www.thecountrycook.net/crock-pot-chicken-fajitas/
+
+https://dinnerthendessert.com/slow-cooker-brown-sugar-garlic-chicken/
+
+https://www.thecountrycook.net/best-ever-beef-stew/
+https://www.thecountrycook.net/crock-pot-chunky-beef-potato-stew/
+
+Crockpot
+https://www.countryliving.com/food-drinks/g1903/slow-cooker-recipes/
+https://www.thereciperebel.com/dump-and-go-slow-cooker-recipes/
+https://www.delish.com/cooking/g3849/best-slow-cooker-recipes/
+https://greatist.com/eat/time-saving-crock-pot-recipes
+https://thegirlonbloor.com/15-healthy-slow-cooker-recipes-meal-prep/
+https://pinchofyum.com/12-easy-recipes-you-can-make-in-a-slow-cooker
+
+Dutch Oven
+https://pinchofyum.com/10-easy-recipes-you-can-make-in-a-dutch-oven
+
+
+ Finely chopped onion and butter
+Chopped green chillies and Ginger
+Chopped Tomatoes
+Turmeric, Red chilli powder, Pav bhaji masala
+
+Break eggs with pinch of salt and whisk
+Mix nicely and evenly on a slow flame
+Fresh coriander
+
+Use Wok
+Onion, chopped ginger, chopped green chillies
+Chopped tomatoes
+Red chilli powder, turmeric, salt
+Fresh coriander
+tangy chat masala
+add eggs and stir on low
+
+
+ 2 tbsp Ghee
+1/2 tsp Kasoori methi powder
+1 tsp paste of Ginger, Garlic and green chilli
+
+Deep fry three onions and grind it to fine paste (add little water)
+Saute the paste in ghee, then add onion paste, saute very little
+Add 3 tomato's paste (if tomatoes are already boiled, no need to saute too much)
+Add 1 tsp chilli powder, 1/2 tsp turmeric powder, 1 tbsp coriander, 1 tsp cumin seed powder
+Add 1/4 cup of cashewnut paste
+Saute till the oil separates
+1 cup water
+1/4 cup cream
+Salt
+
+Add boiled eggs cut into halves
+Add 1 or 2 fried potatoes
+
+hard boiled eggs
+Heat in oil - black cardamom, green cardamom, cloves, bay leaves and cinnamon stick
+Add boiled onion paste. Add salt to cook onion faster
+Ginger garlic paste then wait till golden brown
+turmeric powder, red chilli powder, garam masala powder, butter
+Tomato purie
+Water if needed
+Kasoori methi
+Pan fry hard-boiled eggs adding a pinch of turmeric
+Mix it all and good
+
+Neelam's Recipe
+https://www.youtube.com/watch?v=k9QnyEN2Zks&index=12&list=PLcFbkjQAe9klfjOrMVIqcUc51KoChEZC4
+
+
+ Egg cloud
+https://www.youtube.com/watch?v=JVAud3mogvk
+
+Shakshuka breakfast
+https://www.youtube.com/watch?v=gIfRSRAjUiU
+
+
+ Purpose of writing this book is to document few cooking basics, tricks and recipes, tailored to personal taste.
+Jamie Oliver
+Tony Mantuano
+Emma Bengtsson
+Rick Bayless
+
+https://www.jamieoliver.com/
+https://www.thekitchn.com/
+https://www.epicurious.com/
+https://www.chowhound.com/
+
+Tricks
+https://www.bonappetit.com/test-kitchen/
+
+Sides and Desserts
+https://cookieandkate.com/recipes/
+https://bakingamoment.com/recipe-index/
+
+http://hackthemenu.com/
+http://hackthemenu.com/starbucks/secret-menu/
+http://hackthemenu.com/bar-louie/happy-hour/
+
+Mediterranean
+ https://oldwayspt.org/traditional-diets/mediterranean-diet
+Keto
+ https://health.usnews.com/best-diet/keto-diet
+
+https://www.npr.org/sections/thesalt/2018/01/03/575181390/from-vegan-to-keto-and-mediterranean-experts-rank-2018s-best-diets
+
+
+ Doctor Green
+Apple, Pineapple, Kale, Ginger, Lemon
+
+Greens + Earth
+Apple, Kale, Cucumber, Celery, Pineapple, Swiss Chard, Lemon, Dandelion, Parsley, Ginger
+
+Love at first sight
+Green apple, Kale, Spinach, Lemon
+
+Love me
+Green apple, Kale, Spinach, Lemon, proviotic
+
+Mother Earth
+Cucumber, Celery, Kale, Swiss Chard, Dandelion, Parsley, Lemon, Ginger
+
+omg! my favorite juice
+Celery, Cucumber, Pear, Grapefruit, Kale, Parsley
+
+Green Day
+Broccoli leaf, Spinach, Arugula, Filtered water, lime juice, bulgaricus.
+
+Salt
+Water
+Green chilli
+Pudina
+Roasted ground Cumin
+
+
+ Main Course
+https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-chicken-curry-recipe/
+https://lowcarbyum.com/chicken-in-white-sauce/
+
+Snacks
+https://draxe.com/recipe/avocado-deviled-eggs/
+https://draxe.com/recipe/artichoke-dip-recipe/
+
+Salads
+https://www.dietdoctor.com/recipes/keto-salad-nicoise
+
+Smoothies
+https://draxe.com/recipe/keto-smoothie-recipe-avocado-chia-seeds/
+https://draxe.com/recipe/keto-coffee-recipe/
+
+Slow Cooker
+https://www.delish.com/cooking/g4833/keto-crockpot-recipes/
+https://www.delish.com/cooking/g4824/keto-soup-recipes/
+https://thrivestrive.com/keto-crockpot-recipes/
+https://ketosummit.com/ketogenic-crockpot-recipes
+https://thedailynutrition.com/keto-crockpot-recipes/
+
+
+A whole lot more!!
+https://ketodash.com/recipe
+https://www.ruled.me/keto-recipes/
+
+
+ https://www.youtube.com/watch?v=ZJy1ajvMU1k
+https://www.youtube.com/watch?v=wHRXUeVsAQQ
+https://www.youtube.com/watch?v=-av6cz9upO0
+
+https://www.youtube.com/watch?v=mVXvoQOMS2E
+
+https://www.thekitchn.com/how-to-velvet-chicken-for-stir-fry-248237
+
+
+ Greens
+ Iceburg lettuce is very common. Try Romaine, spinach, cabbage, etc
Flavors
+ This is what gives salad a character.
+ Fruit: apple, dried cranberries.
+ Veggie: Avocado, carrots, tomatoes, cucumbers, olives, onions.
Proteins
+ Cheese, Hardboiled egg, beans, meats
Dressing
+ Ranch, Yogurt Dill, Herbed Vinaigrette. Or make your own
Crunch
+ Adds texture and flavor. Nuts, Croutons, Seeds
https://www.youtube.com/watch?v=-9p31reoSD8
+
+
+ 3/4 cup whole milk plain Greek yogurt
+1 clove garlic, finely minced OR 1 teaspoon garlic powder
+1/4 cup fresh minced parsley OR 1 tablespoon dried parsley
+1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
+2 tbsp fresh minced chives OR 1 tablespoon dried chives
+1 teaspoon salt
+1/4 tsp black pepper
+2 tsp dijon mustard
+Juice of 1/2 lemon (about 2 tablespoons)
+1/4 cup—1/2 cup buttermilk
+
+1/4 cup red wine vinegar
+2 tbsp dijon mustard
+1/2 cup extra virgin olive oil
+Zest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)
+1 clove garlic, finely minced OR 1 teaspoon garlic powder
+1 tbsp honey
+1 tsp salt
+1/4 tsp black pepper
+1 tbsp fresh minced oregano OR 2 tablespoons dried oregano
+
+Choose a proper bread + As a general rule, the moister the filling, the drier and dense the bread should be. Can swap in large tortillas for moist fillings.
+Ingredients
+Fresh toppings
+ These lend moisture, crunch and freshness. And provide a wonderful foil for heavy, rich ingredients.
+ Lettuce and Tomato are defaults. Try roasted peppers in place of tomato; And spinach, shredded cabbage or cucumber in place of lettuce. Replacements also avoid the mushiness over time that comes with lettuce and tomato.
Nice spread
+ Adds flavor but also performs essential task of lending moisture and/or creaminess to sandwiches
+ Mustard, Mayo, Vinaigrettes, Pesto, BBQ sauces, chutneys, salsa
Stave off sogginess
+ Spread mayo, butter or cream cheese all the way to the edges of each slice of bread to create a seal against wet sandwich fillings
Take the edge off onions
+ To enjoy them raw even better, you can soak thinly sliced onions in ice water for 20 mins and then blot dry to add crispness. Or toss slice onions with a generous sprinkled kosher salt, wait a few mins, rub salt into the onions, rinse and drain.
1 cup unsweetened almond milk (I used vanilla flavour)
+1/3 cup cottage cheese
+1 tsp. vanilla
+Zest of 1 orange
+1 orange, peeled, pitted and sliced
+Truvia or stevia to taste
+2 cups of ice
+
+1 frozen banana
+1 cup of almond milk
+2 tsp almond butter
+1 packet Stevia
+1 tbsp pumpkin seeds - unsalted
+1 tbsp heaping of slivered almonds
+Cinnamon to taste
+
+100g coconut yogurt
+3 tbsp milk of your choice (we used unsweetened almond milk)
+½ tsp ground turmeric
+3cm piece of fresh ginger, peeled
+2 tsp baobab powder (optional)
+1 small ripe banana
+1 tsp honey
+1 tbsp oats
+juice of ½ a lemon
+
+
+ 1 cup ice
+1 cup Cranberry juice
+1 banana
+1/2 cup pineapple
+1/2 kale chopped
+1/4 cup plain greek yogurt
+
+
+ ½ a ripe avocado
+¾ cup juice or liquid of your choice
+2 cups baby organic greens (spinach and baby Swiss Chard)
+2 tablespoons raw whole flake coconut
+1 cup of ice, optional
+
+250ml milk of your choice (we used unsweetened almond milk)
+1 tbsp ground flaxseed
+1 tsp maca powder (optional)
+pinch ground cinnamon
+1 medjool date, stoned
+1 small ripe banana
+handful cavolo nero or spinach
+1 tbsp almond butter
+
+1 handful spinach (about 50g/2oz), roughly chopped
+100g broccoli florets, roughly chopped
+2 celery sticks
+4 tbsp desiccated/dry coconut
+1 banana
+300ml rice milk (good dairy alternative - we used one from Rude Health)
+¼ tsp spirulina or 1 scoop of greens powder or vegan protein powder (optional)
+
+2 to 3 cups coconut milk (depends on desired consistency)
+2 cups fresh chopped pineapple
+1 banana
+3 cups fresh kale
+1 TBSP flax seed oil
+
+½ avocado, peeled, stoned and roughly chopped
+generous handful spinach
+generous handful kale, washed well
+50g pineapple chunks
+10cm piece cucumber, roughly chopped
+300ml coconut water
+
+
+ 1 cup cucumbers, diced
+1 cup pineapple chunks
+1 kiwi
+1 tablespoon honey
+1/2 cup ice
+1 cup water
+
+3 cups of frozen pineapple
+2 cups Silk Almond Coconut Blend
+1 cup ice
+1 tbsp honey (optional)
+
+500ml carrot juice, chilled
+200g pineapple (fresh or canned)
+2 bananas, broken into chunks
+small piece ginger, peeled
+20g cashew nuts
+juice 1 lime
+
+
+ You can have million combinations that won't taste bad as a smoothie while keeping it healthy.
+Here are some basics to keep in mind:
+1 part fluid
+1 part ripe fruit
+2 parts ice/frozen fruit/ thickener
+flavor enhancers (to taste)
+nutritional booster
+
+
+ https://bitesandbowls.com/10-healthy-easy-fruit-drinks-recipes-dessert/
+
+
+ Protein Powder - 2 scoops (Chocolate)
+Coconut Milk - 1/4 cup (Alternate 2 tbsp chopped walnuts)
+Cherries - 3/4 cup (Alternate 1 cup blackberries)
+Flaxseeds - 1 tbsp
+Cocoa Powder - 1 tbsp
+Ice - 3-4 cubes
+Water - 2-3 cups
+
+Protein Powder - 2 scoops (Vanilla)
+Almond Milk - 1 cup (Vanilla)
+Blueberries - 1 cup
+Almonds - 1 oz
+Ice - 3-4 cubes
+Water - 1 cups
+
+Protein Powder - 1 scoops (Chocolate)
+Chocolate Milk - 2 cups
+Peanut Butter - 2 tbsp
+Chia Seeds - 1 tbsp
+Ice - 3-4 cubes
+
+Protein Powder - 1 scoop (Vanilla)
+Flaxseeds - 1 tbsp
+Strawberries - 6
+Yogurt - 3/4 cup
+
+
+ You need a vegetable and a base to make a soup
+https://www.youtube.com/watch?v=uFYwBMJuOK4
+
+
+ Ingredients
+
+1 1/2 teaspoons olive oil
+1 pound ground turkey
+1 onion, chopped
+2 cups water
+1 (28 ounce) can canned crushed tomatoes
+3 Tbsp tomato paste
+1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
+1 tablespoon garlic, minced
+1 chopped green and red/yellow bell peppers
+2 jalapenos, chopped
+
+½ tsp hot sauce
+2 tablespoons chili powder
+1/2 teaspoon paprika
+1/2 teaspoon dried oregano
+1/2 teaspoon ground cayenne pepper
+1/2 teaspoon ground cumin
+1/2 teaspoon salt
+1/2 teaspoon ground black pepper
+
+Directions
+In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent.
+Add ground turkey and cook until browned.
+Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
+OR
+Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion,
+and cook until tender.
+Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne
+pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
+
+
+ Source: https://www.youtube.com/watch?v=xhn5wWzCm2I
+Should be spicy
+
+Ingredients
+===========
+Tomatoes - lot of them
+Spring Onion - Chopped
+Onion - replace with Spring onion base chopped
+Mustard Seeds, Cumin seeds, curry leaves, Salt
+Ginger-garlic paste, Green chilli, turmeric
+
+Coriander powder, Cumin powder (optional),
+Garam Masala
+
+
+ Serves 12
with 76 calories
per serving.
+ | + |
---|---|
Prep Time | +10 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +5 min | +
Natural Release Time | +5 min | +
Chilling Time | +4-8 hrs | +
++Note: use 5 Granny smith and 5 Fuji apples, peeled, cored and diced. Or any combination of apples depending on your taste. You can leave the skin on for a darker applesauce.
+
++Note: Do not add more sweetner until you let it cool and taste. You won't find it as sweet when it is hot.
+
Up to 2 weeks in the fridge.
+I've personally tried it, and it came out really well.
+Serves 4-6
.
+ | + |
---|---|
Prep Time | +2 min | +
Saute Time | +5 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +5 min | +
Natural Release Time | +0 min | +
Total Time | +25 min | +
++Note: Use real lemons. The fresher taste is totally worth it.
+
low
setting++Note: Trust the process. It may look too watery, but the soup becomes thicker over time.
+
TBD
+This one came out to be ok. Not bad, and not too good either that I am excited about. I'll have to play around the recipe to adjust to my taste a bit. More updates to come soon.
+Serves 6
with 214 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Crisp Time | +10-15 min | +
Saute Time | +5 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +6 min | +
Natural Release Time | +0 min | +
Total Time | +35 min | +
++Note: Arborio rice or similar is very important to make a proper risotto.
+
++Note: Alternatively replace brussels sprouts with half a head of cabbage
+Note: Salt levels can be a bit tricky from person to person. Play around with seasonings and salt to tune to your taste.
+Note: Adding (not substituting) shredded broccoli also worked for me.
+
TBD
+One of my favorite recipes including brussels sprout. I love brussels sprouts, and was looking for recipes bring some variety in, and this is the one for me these days.
+Serves 6
with 200 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Saute Time | +7 min | +
Pressure Building Time | +15-20 min | +
Pressure Cook Time | +8 min | +
Natural Release Time | +0 min | +
Total Time | +35 min | +
++Note: optionally, reserve the seeds, Toss in olive oil, salt and pepper, and bake at 300F for 15-20 minutes. Eat as is or sprinkle on top of your soup.
+
TBD
+Love this recipe. The soup came out really well. Definitely one of my go to. I wouldn't have it in summer though.
+Serves 8
with 35 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +60-120 min | +
Natural Release Time | +30 min | +
Total Time | +2-3 hours | +
++Note: Jeffrey's recipe works for any meat, including beef and veal
+
Transfer the broth in mason jars and store in the refrigerator.
+++Note: Use the broth in within a week, or freeze for up to three months.
+
TBD
+Serves 4-6
+ | + |
---|---|
Prep Time | +5 min | +
Saute Time | +5 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +7 min | +
Natural Release Time | +0 min | +
Total Time | +30 min | +
++Note: It is important to cut chicken into strips for desired texture
+Note: There is no need to chop onion finely.
+Note: Don't worry about the quantity of spices. It all works out well in the end
+
TBD
+Made this recipe once, following exact steps. Chicken turned out to be amazing. I was worried about the amount of spices needed, but it all turned out too well. Definitely one to make often.
+I may try this recipe marinating chicken at least couple of hours, just in case that makes a difference.
+Serves 6
with 273 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Pressure Building Time | +5-10 min | +
Pressure Cook Time | +5 min | +
Natural Release Time | +10 min | +
Total Time | +25 min | +
++Note: Do not skip rinsing the rice. Unrinsed rice will be mushy,
+unless you're making congee
.Note: If you can't find basmati rice, use any long-grain rice. Even using brown rice would be fine.
+
TBD
+TBD
+Serves 6
with 387 calories
per serving.
+ | + |
---|---|
Prep Time | +10 min | +
Pressure Building Time | +5-10 min | +
Pressure Cook Time | +25 min | +
Natural Release Time | +10 min | +
Saute Time | +15 min | +
Total Time | +1 hour | +
++Note: Feel free to try added 1-2 scambled eggs in the pot when adding mushrooms.
+
TBD
+TBD
+Serves 8
with 35 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +120 min | +
Natural Release Time | +0 min | +
++Note: Feel free to add any other seasonings you enjoy
+
++Note: You can still add additional seasonings after straining, if you want.
+
Up to 3 weeks in the fridge, and up to 3 months in the freezer.
+I've personally tried the recipe as-is, and I liked the broth. This has turned out to be a really good replacement for water in some of the recipes. Yet to play around with additional seasonings and update this page.
+Serves 4-6
.
+ | + |
---|---|
Prep Time | +5 min | +
Saute Time | +15 min | +
Pressure Building Time | +10-20 min | +
Pressure Cook Time | +10 min | +
Natural Release Time | +0 min | +
Total Time | +50 min | +
++Note: It's flavor will really come together once it is refrigerated overnight.
+
Store in the frige in an airtight container for a week. It can also be frozen for 2-3 months.
+This sauce turned out to be amazing. Way better than anything I've bought out from any store. It could be a personal preference, but I am going to continue making this often.
+As of now the batch size needs to be consumed within a week, which is too small window for us. Haven't quite figured out extending storage life in refrigerator or the freezing part. Maybe canning is the way to go.
+Serves 6
with 587 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +120 min | +
Natural Release Time | +0 min | +
Chilling Time | +4-8 hrs | +
Total Time | +5 min | +
++Note: Heat of the pasta will thaw the peas.
+
TBD
+TBD
+Serves 6
with 295 calories
per serving.
+ | + |
---|---|
Prep Time | +5 min | +
Saute Time | +10 min | +
Pressure Building Time | +10-15 min | +
Pressure Cook Time | +1 min | +
Natural Release Time | +10 min | +
Total Time | +40 min | +
++Note: Red beans are fine too. Adds 30 calories.
+
TBD
+TBD
+Serves 4
with 170 calories
per serving.
+ | + |
---|---|
Prep Time | +2 min | +
Pressure Building Time | +5-10 min | +
Pressure Cook Time | +3-25 min | +
Natural Release Time | +10 min | +
Total Time | +25-45 min | +
++Note: Do not skip rinsing the rice. Unrinsed rice will be mushy,
+unless you're making congee
.
TBD
+TBD
+Serves 6
with 401 calories
per serving.
+ | + |
---|---|
Prep Time | +10 min | +
Saute Time | +15 min | +
Pressure Building Time | +5-10 min | +
Pressure Cook Time | +5 min | +
Natural Release Time | +0 min | +
Total Time | +40 min | +
TBD
+Turned out great. I've made it twice and realized that the quality of sun-dried tomatoes matter a lot. First batch turned out to be a bit bitter because of the sun-dried tomatoes.
+Serves 6
.
+ | + |
---|---|
Prep Time | +10 min | +
Saute Time | +15 min | +
Pressure Building Time | +10-20 min | +
Pressure Cook Time | +5 min | +
Natural Release Time | +0 min | +
Total Time | +45 min | +
++Note: You may need more seasoned salt to taste. We did 2-2.5 teaspoons
+Note: The soup came out too thick for our taste. I just added 1 more cup of vegetable broth to adjust the consistency.
+
pre-pressure cook
ingredients and stir wellpost-pressure cook
ingredient list++Note: Optionally make grilled cheese croutons for serving
+
I wouldn't store it for more than couple of days, because of milk-based ingredients. We got exactly 6 servings out of it.
+Simply amazing. We've tried a few different store-bought soups, also made a few at home, but this one turned out to be our most favorite so far.
+Pasta | +Grain:Liquid ratio | +High pressure cook time | +Release | +
---|---|---|---|
Short pasta | +1:4 | +6 minutes | +Quick | +
Linguine or egg noodles | +1:4 | +6 minutes | +Quick | +
Spaghetti | +1:4 | +8 minutes | +Quick | +
Bucatini | +1:4 | +12 minutes | +Quick | +
++Note: If making whole-wheat pasta, cut cook time in half. Shave off 1 minute for softer pasta, and 2 minutes for al dente pasta.
+Note: Always add 2 tablespoons of butter or oil to the pot to prevent sticking and foaming.
+
Grain (rinsed 90 secs) | +Grain:Liquid ratio | +High pressure cook time | +Release | +
---|---|---|---|
White rice | +1:1 | +6 minutes | +10 min natural | +
Brown rice | +1:1 | +25 minutes | +5 min natural | +
Arborio rice (risotto) | +1:2 | +6 minutes | +Quick | +
Wild rice | +1:2 | +25 minutes | +15 min natural | +
Quinoa | +1:1 | +1 minute | +10 min natural | +
Barley | +1:1.5 | +15 minutes | +10 min natural | +
Couscous | +1:2.5 | +6 minutes | +Quick | +
Polenta | +1:4 | +9 minutes | +Quick | +
Oats (steel cut) | +1:2 | +3 minutes | +15 mins natural | +
++Note: Cook your grains in broth instead of water to enhance the flavor!
+
Meat (2-4 pounds) | +High pressure cook time | +Release | +
---|---|---|
Breasts, 1 inch thick, whole | +12 minutes | +Quick | +
Brests, 1/4 inch thick | +8 minutes | +Quick | +
Brests, cut into bite-sized pieces | +5 minutes | +Quick | +
Thighs, whole, bone-in or out | +8 minutes | +Quick | +
Thighs, cut into bite-size pieces | +5 minutes | +Quick | +
Drumsticks | +6 minutes | +Quick | +
Chicken, whole | +6 minutes | +15 mins natural | +
Turkey, whole | +40-50 minutes | +12 mins natural | +
Turkey breast | +35 minutes | +12 mins natural | +
++Note: if meat is frozen, add 10-15 minutes of cook time. If cooking whole chicken or turkey, thaw before cooking.
+
Meat (3-6 pounds) | +High pressure | +Release | +
---|---|---|
Beef roast, whole (chuck, bottom, rump, round, brisket) | +60-75 minutes | +15 mins natural | +
Beef roast, cut intp bite-size pieces | +15-20 minutes | +15 mins natural | +
Beef stew meat, cut into bite-size chunks | +10-18 minutes (the more time, the more tender) | +5 mins natural | +
Beef short ribs | +45 minutes | +15 mins natural | +
Beef spare ribs | +30 minutes | +15 mins natural | +
Baby back (pork back loin) ribs | +30 minutes | +10 mins natural | +
Pork spare ribs | +30 minutes | +10 mins natural | +
Pork shoulder/butt | +60-90 minutes | +10 mins natural | +
Pork tenderloin, sliced into medallions 1/2 inch thick | +8 minutes | +10 mins natural | +
Pork chops, 3/4 inch thick | +8 minutes | +10 mins natural | +
Lamb shanks | +40 minutes | +15 mins natural | +
++Note: All meat cooked with 1 cup of liquid and meat resting on trivet
+
1 pound (rinsed) | +Soaked | +Unsoaked | +Release | +
---|---|---|---|
Black | +20-25 minutes | +15-20 minutes | +15 mins natural | +
Black-eyed peas | +10-15 minutes | +30-35 minutes | +15 mins natural | +
Chickpea/garbanzo | +10-15 minutes | +35-45 minutes | +15 mins natural | +
Kidney | +20-25 minutes | +15-20 minutes | +15 mins natural | +
Pinto | +No point | +30-35 minutes | +15 mins natural | +
Red | +15-20 minutes | +25-30 minutes | +15 mins natural | +
++Note: All beans cooked on high pressure, in 4 cups of water or broth
+Note: Soaked is assumed to be soaked in salted water for 6-8 hours before cooking
+Note: Yet to verify times for
+Black
,Kidney
, andPinto
beans since soaked is taking more time than unsoaked. Probably an error by author.
tags: + - Slow Cooker + - Chicken
++ | + |
---|---|
Prep Time | +0 min | +
Cook Time | +8 hours | +
Total Time | +8 hours | +
++Note: Use low calorie versions of cream of chicken and cream cheese, if you're counting calories
+
++Note: I may have texture preferences. Some people recommend using hand blender to shred chicken. I didn't like it, so I prefer using forks. It doesn't take long.
+Note: If you add toppings, let it sit for another 15 minutes for all flavors to mix in.
+Note: Cooking it on high for 4 hours works the same.
+
TBD
+I've tried it without optional ingredients and toppings. It was mildly flavored for my taste but I liked it so far. Going to play around with these toppings to tune to my taste.
+tags: + - Slow Cooker + - Chicken
++ | + |
---|---|
Prep Time | +0 min | +
Cook Time | +6 hours | +
Total Time | +6 hours | +
++Note: use liquid wisely if you're looking for drier consistency. I used 19 oz can, and couldn't make my burritos, while the taste was still good. I wouldn't replace enchilada sauce with anything, for now.
+
++Note: I may have texture preferences. Some people recommend using hand blender to shred chicken. I didn't like it, so I prefer using forks. It doesn't take long.
+
TBD
+It's ok so far. I like it, but it needs something more that I need to figure out. Based on consistency, it will work well for tacos, and may be nachos. A little runny though. Will try reducing the amount of sauce used.
+tags: + - Slow Cooker + - Chicken
++ | + |
---|---|
Prep Time | +0 min | +
Cook Time | +6 hours | +
Total Time | +6 hours | +
++Note: I like bone in chicken for this recipe, since the bones comes off easily once cooked, and the flavor is better as well.
+
++Note: optionally serve with a alfredo pasta
+
TBD
+I've made this one several times, and have loved it. Any seasoning with salt definitely boosts the overall flavor.
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