Albondigas Soup

Albondigas, It’s Spanish For Meatballs!

Albondigas Bowl1

Albondigas, everyone! No, it isn’t some exotic greeting, it is simply Spanish for meatballs.

Which means yes, yet another Meatball Recipe!

Hi, I’m Troy McLure! You may know me from such meatball recipes as Pressure Cooker Soutzoukakia, Orange Chipotle Turkey Meatballs and Pressure Cooker Quick Meatballs.

Albondigas Soup Ingredients

And now, another recipe involving succulent orbs of meaty goodness, Albondigas Soup!

If you have ever stepped foot inside of a Mexican restaurant, you have more than likely seen Albondigas Soup on the menu. A tasty, only slightly spicy soup. You can have it before a meal, or by adding tortilla chips or warm tortillas you can make it a meal.

Meatball Ingredients

Let’s begin by getting the meatballs ready. I like to use 1 pound of ground beef and 1/2 pound of Chorizo. My local store has bulk chorizo. If you can only find links, remove it from the casing.

Tortilla Chip Crumbs

Take 15 or 20 tortilla chips and crush them in a blender. Just a couple of pulses should do the trick. You can use finely ground bread or cracker crumbs if you like. It should come out to about 1/3 cup.

In a mixing bowl, combine the meat, tortilla chip crumbs, 1 lightly beaten egg, 1 heaping tablespoon finely chopped fresh mint, 1 heaping tablespoon finely chopped fresh cilantro, 1/2 teaspoon of garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Meatball Mix

Now it’s time to get your hands dirty and smoosh this whole concoction together. Don’t get too wild, you don’t want to end up with rubbery balls, but blend it well.

Once blended, start forming the balls. For some reason, I seem to have some sort of psychological impediment that prevents me from making small meatballs. I got 16, but I think most people should be able to get at least 24. Mine were about golf ball size, but they really should be smaller than that. I run into the problem of running out of meatballs before I run out of soup. So, do as I say, not as I do. Keep those meatballs at a reasonable size!

Meatballs Formed

Roll the meatballs between your hands then place on a plate or baking sheet. When all the meatballs are ready, cover with plastic wrap and chill in the refrigerator while you get the soup ready.

Sliced Carrots

For the soup, start out by peeling and slicing a few carrots into circles, about 1/4 thick or a bit thicker. Now, slice 3 or celery stalks, also about 1/4 inch thick. Dice an onion and press a few cloves of garlic.

Chopped Veggies

In your pressure cooker pot on the high sauté mode heat two tablespoons of oil or lard (I would normally use oil, but currently I have some lard and I’m not afraid to use it). Sauté the veggies that you just chopped (except the garlic) until the onion and celery start to soften ad the onion is translucent. Now dump in the garlic and sauté for another minute.

Veggies Tomatoes

Sprinkle in 2 teaspoons ancho chile powder, 2 teaspoons of dried oregano, a teaspoon of cumin, a teaspoon of salt, 1/2 teaspoon of pepper and a tablespoon of Worcestershire sauce. Stir for 30 seconds then dump in a can of fire-roasted tomatoes and two cartons (32 ounces each) of chicken broth.

Rice

Add about a cup of frozen green beans.

Still with sauté mode on high, stir in 2/3 cup Basmati rice.

Walk over to the fridge and retrieve those meatballs and walk slowly back to the soup. BOO!  (Did I make you drop your meatballs?) Sorry, just another one of my classic pranks.

Gently place the meatballs into the soup.

Turn off the sauté mode and switch to manual.

Set time to come to high pressure for 10 minutes.

Albondigas Soup Cooked

When time is up, let pressure come down on its own for 10 minutes, then do a quick release.

If using a stove top pressure cooker, bring to high pressure for 8 minutes, but do the same 10 minute natural release.

Albondigas Bowl2

Serve in bowls. I like a little sour cream on top and serve with crunchy tortilla chips.

Albondigas Soup
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Recipe type: Soup
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Mexican meatball soup, just slightly spicy is perfect for a starter, or add some tortilla chips or warm tortillas and make a meal of it.
Ingredients
Meatballs
  • 1 pound ground beef (15% fat works best)
  • ½ pound pork chorizo (you can use all ground beef)
  • 1 egg, lightly beaten
  • 15-20 tortilla chips, crushed in blender, about ⅓ cup (can use bread or cracker crumbs)
  • 1 heaping tablespoon finely chopped fresh mint
  • 1 heaping tablespoon finely chopped fresh cilantro
  • 1 tablespoon dehydrated onion
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper.
Soup
  • 2 tablespoons cooking oil or lard
  • 3 medium carrots, peeled and sliced about ¼ inch thick
  • 3 or 4 celery stalks, sliced about ¼ inch thick
  • 1 onion, diced
  • 4 cloves garlic, pressed
  • 1 cup frozen cut green beans
  • 2 teaspoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon Worcestershire sauce
  • 1 can (15 ounce) fire roasted tomatoes
  • 2 cartons (32 ounces each) chicken broth
  • ⅔ cups basmati rice (or other long grain rice)
Instructions
Meatballs
  1. Add all meatball ingredients to a bowl
  2. Mix with hands until well blended
  3. Form small balls about ½-3/4 inch between hands and remove to a plate or baking sheet
  4. Place in refrigerator to let firm while making soup
Soup
  1. Set electric pressure cooker to sauté mode on high (or place stove top pressure cooker over medium-high heat)
  2. Heat lard or oil in pressure cooker pot
  3. Sauté carrots, celery and onion until onions become translucent
  4. Add the garlic and sauté for another minute
  5. Add ancho chile powder, dried oregano, ground cumin, paprika, salt, pepper, coriander, and Worcestershire sauce and stir together
  6. Add green beans, fire roasted tomatoes, chicken stock and rice
  7. Gently place the meatballs into the soup
  8. Turn off sauté mode, lock the top on your pressure cooker and turn on manual mode
  9. Set to come to high pressure for 10 minutes (8 minutes for stove top pressure cooker)
  10. When time is up, let pressure come down on its own for 10 minutes then do a natural release
  11. Serve in bowls topped with a little sour cream and tortilla chips on the side

 

Happy Holidays To All!

Due the the holidays there will be no new recipe this weekend.

However, if you happen to be looking for a Black Eyed Peas recipe for New Year’s day, you’ve come to the right place!

Pressure-Cooker-Black-Eyed-Peas-Final-Small

For Your Consideration, check out my recipe for Not My Mother’s Black Eyed Peas.

We will return next week for our regularly scheduled blog!

Smoked Turkey Collards

A Great Side Dish For Thanksgiving, or any time!

Greens On Plate

Greens, greens, I love some greens, on the far side of the hill! Yes, the New Christie Minstrels said it best back in the fabulous sixties, in one of the best songs about greens ever recorded. Wait, what? The song wasn’t about collard greens? Well, as far as I’m concerned there should be a great number of songs touting the virtues of collard greens.

The plan was to post a Thanksgiving pulled pork recipe, but it wasn’t quite at 100% so I decided to work on it a bit longer and post one of the side dishes, which was 100%. The side dish of which I speak is smoked turkey collard greens. I know the trendy green these days is kale, but I have to say, my favorite of all greens are collards. I understand that kale is on the way out, to be replaced by some other trendy green. Chard? Dandelion? Turnip? Whatever is the flavor of the moment, I am pretty sure that collard greens will always be my favorite. I can’t say for sure if it the greens themselves or the way they are prepared that fuel my obsession, but the juice, or “pot liquor” as it is known, is the tasty elixir that makes this dish one of the tastiest.

Smoked Turkey

Traditionally, this is made with ham hocks, but to “Thanksgiving” this puppy up a bit, and also just because they are dang tasty, I used smoked turkey thighs.

I used about 2-1/2 pounds of collard greens, with stems still attached.

Start out by removing the stems from the greens. Grip the stem with one had, place  the other hand at the base of the leaf. Pull on the stem and zip off the leaf. Place in a large bowl or sink. Fill with water and soak 15-20 minutes to remove all the schmutz, of which there will be plenty. Grab a stack of leaves, and roll them up like a “see-gar”. Slice the roll in about 1/2″ strips until all the greens are sliced.

Greens Stacked

The dirt and whatnot will sink to the bottom, so remove the leaves from the water fairly gently so as not to jostle the water too much.

Heat up some oil in the pressure cooker. Add in some diced onion, BAM!, and sauté until translucent. Plop in the garlic and sauté for another minute.

Pour in the chicken broth and bring to a simmer.

Greens With Top

Put the greens in the pot. It is best to use your largest pressure cooker, which in my case would be my 7 litre Kuhn Rikon, but since my KR was at the time housing a 6-pound pork butt, it was up to my Instant Pot to pick up the slack and cook my greens.

If your greens fill your pot past the maximum line, I usually put any top that fits fairly well on top of my cooker and steam the greens until they are below the max line. This usually takes just a couple of minutes.

When the greens are down to a manageable level, put in a couple of tablespoons of apple cider vinegar, a tablespoon of brown sugar, some salt and pepper and a shake of crushed red peppers.

Greens Turkey On Top

Top the greens with a couple of smoked turkey thighs.

Lock the top on the pressure cooker, bring to high pressure, adjust heat to maintain high pressure if using a stovetop model. Set the time for 25 minutes.

Greens Turkey Cooked

When time is up, immediately remove from heat. If using an electric pressure cooker, immediately remove the inner pot of the cooker.

Take the turkey thighs and place on a plate or cutting board.

Turkey Thighs Plate

Let them cool for 5 minutes or so and with a fork remove the meat from the bones. Remove most of the skin but it’s fine to leave a little. It is where most of the flavor is, don’t you know.

Turkey Shredded

Now, take that tasty turkey and blend it back in with the greens.

Pour into a serving bowl, or if you are serving later, put in a sealable container and refrigerate.

Smoked Turkey Greens Cooked

Makes a tasty side to any BBQ meal, and also a great addition to any Thanksgiving spread.

Smoked Turkey Collards
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Recipe type: side dish
Cuisine: southern
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A turkey-ized take on the Southern classic, perfect for a holiday side dish
Ingredients
  • 2 tablespoons cooking oil
  • 1 sweet onion, diced
  • 3 cloves garlic, pressed
  • 2-1/2 pounds collard greens (weight with stems), stems removed and chopped into ½" strips
  • 2 cups chicken broth
  • 1-1/2 teaspoons salt
  • 2 tablespoons apple cider vinegar
  • 1 rounded tablespoon brown sugar
  • A few grinds of black pepper
  • A sprinkle of crushed red pepper (around ⅛ teaspoon)
  • 2 smoked turkey thighs
Instructions
  1. With the pressure cooker pot on medium high heat, place 2 tablespoons oil
  2. When oil looks shimmery, add the onions and sauté until translucent
  3. Add the garlic and continue to sauté for another minute
  4. Pour the chicken stock into the pot
  5. Place the greens into the pressure cooker
  6. If it is above the maximum limit line, put any lid that will fit on top for a couple minutes and let steam until the greens are below the maximum line
  7. Add the vinegar, brown sugar, salt, black pepper and crushed red pepper
  8. Place the smoked turkey thighs on top
  9. Lock lid on pressure cooker and set time for 25 minutes
  10. When time is up, do a quick release and immediately remove the inner pot from the pressure cooker, if using electric
  11. Remove the turkey to a plate, let cool for 5 minutes or so, then use a fork to remove the meat from the bones. Discard most of the skin, but you can leave a little of it.
  12. Add the turkey meat back into the greens and mix with a spoon
  13. Move to a serving bowl and serve

 

Pressure Cooker Rice and Peas

Or Should It Be Rice and Legumes?

Peas and Rice Plate

Is it rice and peas or rice and beans? This is the conundrum with which I am faced. I used black beans for this dish since that is what I found at the store. Sometime in SoCal it can be difficult to find much besides black beans and pinto beans, depending on which store you go to. At this particular store, I could have bought kidney beans which work well for this recipe, but they only had cans that were about the size of the old oil drums which some people make smokers out of. Anyway back to the pea or bean debate. This dish is traditionally made with pigeon peas, which I suppose is where the name is derived from, even though the pigeon pea seems to be closer to a bean, much like the humble black eyed pea, which I would also consider a bean.

Rice and PeasKidney beans are often used for this as well, especially here in the states. But as I said, I used black beans. Canned black beans I might add. Partly so everything can cook at once and partly because my goal here was to make a super-quick side dish to accompany my Brown Stew Chicken recipe.

I am posting this during the week, in my usual non-recipe post because it is one of those that is just so dang simple that it barely qualifies as a recipe.

Beans and RiceJust take a can of beans (drained but liquid reserved), 2 cups of rice (I use Basmati. Different types of rice may require adjusting the liquid a bit.), 1 can of coconut milk and enough water to make 3 – 1/2 cups of liquid when combined with the bean liquid and the coconut milk.

Put this in your pressure cooker (I used the Instant Pot so I could just set it and let it go while I worked on my chicken in the stove top pressure cooker.) Add some Allspice, dried Thyme, salt, pepper and garlic powder.

Beans Rice Onions

Lock the top on the pressure cooker and set for 4 minutes at high pressure.

When the time is up, let the pressure come down on its own for 10 minutes then do a quick release.

I like to let it sit for 2-3 minutes with the lid off in order to absorb a little more of the liquid.

Rice and Peas Finished

Makes a great side dish to any Caribbean meal!

Pressure Cooker Rice and Peas
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Recipe type: Side Dish
Cuisine: Caribbean
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
A quick version of the Caribbean side dish. Goes great with any Caribbean entree.
Ingredients
  • 2 cups basmati rice
  • 1 can beans (I used black beans, you can also use red beans or kidney beans), drained and liquid reserved
  • Water as needed
  • 1 can coconut milk
  • ½ teaspoon allspice
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 green onions, thinly sliced (white part and a couple inches of the green part)
Instructions
  1. Put reserved bean liquid and coconut milk in a large measuring cup
  2. Add enough water to make a total of 3-1/2 cups liquid
  3. Put rice, liquid and the rest of the ingredients in the pressure cooker pot
  4. Lock lid on pressure cooker and set to come to high pressure for 4 minutes
  5. When time is up, turn off cooker and let the pressure come down on its own for 10 minutes, then do a quick release
  6. Remove cover
  7. I like to let it sit a couple minutes after the lid is removed to absorb a bit more liquid, but you can serve immediately if the texture is to your liking

 

Super Quick Spinach Chickpea Curry

Delicious Spinach Chickpea Curry In A Jiffy!

Garbanzo Spinach Curry2

I know, “in a hurry” would have been much catchier but since there is a chain called “Hurry Curry”, I didn’t want to infringe on any copyrights and whatnot. I’m sure all major corporations are watching my blog like a hawk, just waiting for me to slip up.

This one is so simple that it barely counts as a recipe, which is why I am posting it on my Wednesday miscellany day rather than my weekend recipe day.

Garbanzo Spinach Curry Ingredients

Cue harp arpeggio:

Here’s the story, I remember it as if it were yesterday (when in fact it was four days ago).

After enjoying my Butter Chicken Recipe on Saturday, I had almost enough left for dinner on Sunday. Almost. How could I augment the leftovers to make an entire meal? I wanted something in the same family as butter chicken and something quick and easy. You see, Sunday is my pub day, and I don’t want to cook anything too complicated after a rough day at the pub.

So I decided to make a curry that actually had some sort of vegetable in it, since the chicken dish did not (except for onions and garlic). So I bought some frozen spinach, a can of chickpeas, a jar of curry sauce and an onion (you need to have something fresh).

Onion Sliced

Besides slicing and sautéing the onion, everything else is just plopped into the pot. This would also be a good crazy-quick dinner for two on its own with some rice. I think the entire thing took around 20-25 minutes.

I also made it in the Instant Pot, making it even easier.

Garbanzo Spinach In Pot

All you need to do is heat some oil on the HIGH sauté setting, and sauté the onion until it it is translucent.

Dump in a jar (15 ounce) of Madras Curry sauce, a large can (29 ounce) of chickpeas and half a 16-ounce bag of frozen spinach (or an 8-ounce package if you can find it).

Turn off the sauté mode, lock on the lid and using the manual setting, set to reach high pressure (which is the default) and 4 minutes time.

Garbanzo Spinach Curry1

When time is up, do a quick release, give it a stir and serve! It is excellent with a dollop of sour cream.

Super Quick Spinach Chickpea Curry
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Recipe type: Entree
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
An extremely simple curry that can be a side dish or an easy weeknight entree
Ingredients
  • 1-2 tablespoons cooking oil (I used coconut oil)
  • 1 sweet onion, thinly sliced (I used the mandoline)
  • 1 jar (15 ounce) madras curry sauce
  • 1 can (29 ounce) chickpeas
  • ½ of a 16 ounce bag frozen spinach (or 1 8 ounce package, if available)
Instructions
  1. In electric pressure cooker, heat oil on high sauté mode
  2. Sauté the onion until translucent
  3. Add the curry sauce, chickpeas and frozen spinach
  4. Turn off sauté mode and lock top on pressure cooker
  5. Using the manual setting, set for high pressure and set time for 4 minutes
  6. When time is up, do a quick release
  7. Serve with a dollop of sour cream (optional)

 

 

Pressure Cooker Hawaiian Macaroni Salad

Plate Lunch Style Macaroni Salad Made Quicker

Mac Salad Plate4

Alright, let me clear up a couple things from the get-go. Yes, it is called Hawaiian Macaroni Salad, but that does not mean that it has pineapple in it. There is NO pineapple in this, and simply adding pineapple to something does not make it Hawaiian. Also, this is in no way, shape or form intended to be a healthy dish, so please do not try to substitute Low Fat Mayo, skim milk or brown rice (or spelt, etc.) macaroni. Any of those changes will automatically render this dish Non-Hawaiian.

Mac Salad Ingredients

This dish is meant to emulate the creamy, decadent macaroni salad that is typically served with the Hawaiian Plate Lunch. If you have never had a plate lunch, it usually comes with one or two entrees such as Teriyaki Chicken or Kalua Pig, with two scoops of rice and a scoop of macaroni salad. It is definitely not “diet” food, but it is definitely delicious. I will admit, though, that I have used less mayo and milk than most recipes call for (believe it or not).

Celery Scallion

I have found that adding the vinegar to the water while cooking the pasta will permeate the macaroni with vinegar flavor, giving it the “tangy” quality that restaurant versions have. If you taste the macaroni by itself, you may find it kind of odd tasting, but once it is all mixed together you will have a tangy, tasty treat.

Grated Carrot

I made this in the electric pressure cooker, so that is how I wrote the recipe. You can easily use a stovetop model using the same timing. But make sure that you are cooking on LOW pressure, so as not to overcook the macaroni.

Start by dumping the macaroni into the pressure cooker pot.

Add 1/2 cup rice vinegar and about 2-1/2 cups water (liquid should just barely cover the macaroni, adjust as needed). Apple cider vinegar will also work, but I prefer the milder taste of Rice Vinegar.

Add a tablespoon of oil to help reduce foaming and salt the water liberally.

Place the top on the pressure cooker and set for LOW pressure.

Set the time for half the time that is listed on the macaroni package (mine said 9-11 minutes, I set the time for 5 minutes). You want the macaroni to be soft and fluffy, not al dente, so that it will easily absorb the dressing.

While the macaroni is cooking, get your dressing ready. In a bowl whisk together 1-1/4 cup mayonnaise, 1 cup milk, a tablespoon Worcestershire Sauce, a couple teaspoons prepared mustard, a tablespoon of brown sugar and one teaspoon of onion powder. This mixture will look thin, but once it is blended into the macaroni and some of it is absorbed it will be just right.

Mac Salad Dressing

When time is up, do a quick release. Remove the top and let it sit for about a minute.

Transfer the macaroni to a colander and quickly rinse with cold water. Drain for a few minutes, then transfer macaroni to a large bowl.

Macaroni Cooked

Add about 1/4 cup grated carrot, 2 stalks finely chopped celery and 3 finely chopped scallions and mix together. I used the medium side of a box grater for the carrot.

Pour the mayo/milk mixture over macaroni and stir it all together.

Taste and add salt, if needed.

Mac Salad Mixing

Refrigerate for at least 30 minutes to let the flavors meld.

Top with freshly ground black pepper and/or paprika, if desired.

For authentic plate lunch, serve with white rice and an entree, such as teriyaki chicken. It is also a great side for just abut anything, Hawaiian or not!

Mac Salad PLate1

Pressure Cooker Hawaiian Macaroni Salad
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Recipe type: Side Dish
Cuisine: Hawaiian
Author:
Prep time:
Cook time:
Total time:
Serves: 8-12 servings
The Hawaiian plate lunch staple made quicker and tangier by using the pressure cooker
Ingredients
  • 1 pound large elbow macaroni
  • ½ cup rice vinegar
  • 2-1/2 cups water (approximately)
  • 1 tablespoon oil
  • salt
  • 1-1/4 cups mayonnaise (not "Lite")
  • 1 cup whole milk
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons prepared mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon onion powder
  • ¼ cup grated carrot
  • 2 stalks celery, finely chopped
  • 3 scallions, finely chopped
Instructions
  1. Dump macaroni into pressure cooker pot
  2. Add the rice vinegar and about 2-1/2 cups water (liquid should just barely cover the macaroni, adjust as needed)
  3. Add the oil (to help reduce foaming) and salt the water liberally
  4. Place top on pressure cooker and set for LOW pressure
  5. Set time for half the time listed on macaroni package (mine said 9-11 minutes, I set time for 5 minutes. You want the macaroni to be soft and fluffy, not al dente)
  6. While macaroni is cooking, in a bowl whisk together mayonnaise, milk, Worcestershire Sauce, mustard, brown sugar and onion powder
  7. When time is up, do a quick release
  8. Transfer macaroni to colander and quickly rinse with cold water and drain for a few minutes
  9. In a large bowl mix together macaroni, carrot, celery and scallion
  10. Pour mayo/milk mixture over macaroni and stir it all together
  11. Taste and add salt, if needed
  12. Refrigerate for at least 30 minutes
  13. Top with freshly ground black pepper and/or paprika, if desired

 

Pressure Cooker Kale

A Tasty Version of the Puzzlingly Popular Plant

Kale_Bowl

Well, it might not be quite as healthy as some kale dishes, what with having bacon and whatnot, but being able to eat it is healthier than not being able to eat it because of overwhelming blandness.

Why eat kale at all if I am not that enthusiastic about it? Because of convenience and the sheer ubiquity of it. For weekday cooking, I often just want to get things prepared as quickly as possible so we are not sitting down to dinner at 11:00 PM. These days, when looking for pre washed bagged greens it is difficult to find anything other than kale. Believe me, if there were bagged collard greens sitting next to the kale I would certainly opt for the collards. And on rare occasions I do find the collards, but more often than not, there is nothing but kale. So what do I do to make kale a little easier to swallow? Pretend it is collard greens! As an added bonus, when making collard greens in the pressure cooker, they need to cook under pressure for about 15 minutes, and kale can cook in 5 minutes.

Kale_Ingredients

In the pressure cooker pot, heat a tablespoon of oil over medium high heat to keep the bacon from sticking at first.

Kale_Bacon_Chopped

Add the 6 slices of chopped bacon and cook, stirring occasionally until it just starts to crisp. Thick sliced bacon works best for this.

Bacon_Brown

Add an onion, halved then sliced and sauté until it softens, about 3-4 minutes. I like to use a sweet onion for this.

Kale_Onions

Take 5-6 cloves of garlic, and run through a press, then add to the onion. I know that some cooks frown upon these devices, but I find it is a huge time saver. Sauté for another minute.

Kale_Liquid

Pour in 1-1/2 cups of chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon of liquid smoke, 1/2 to 1 teaspoon of crushed red chiles and a little salt and pepper. You can adjust the salt and pepper at the end if it needs more. The amount can vary depending on the saltiness of your bacon and what chicken broth you use.

Kale_Dry

Stir everything together and adjust heat to high.

Add in the kale. If it goes over the maximum fill line on the pressure cooker, let it cook down for a couple minutes. You can place a glass or metal lid over the top until the kale gets to down to the maximum limit.

Lock the pressure cooker lid in place and bring to high pressure.

When high pressure is reached, adjust heat to maintain high pressure.

Set timer for 5 minutes.

Kale_Finished

When time is up remove from heat and do a quick release.

Immediately transfer kale and liquid to a serving bowl. Make sure to include some of the liquid when serving. That’s the best part!

Kale_Plated

Use as a side to any protein, or make it a meal by serving on top of rice, grits or polenta.

If you feel like I do about the usual kale preparations, give this one a try and let me know what you think in the comments!

Now, if I can come up with a recipe for non-gross quinoa, you guys will be the first to know!

Pressure Cooker Kale
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Recipe type: Side Dish
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A Tasty side dish, bacon takes this Kale dish from bland to grand!
Ingredients
  • 1 tabespoon oil
  • 6 slices bacon, chopped
  • 1 onion, halved and thinly sliced
  • 5-6 cloves garlic, pressed
  • 1-1/2 cups chicken stock
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon liquid smoke
  • ½ to 1 teaspoon crushed red chilis
  • 1 bag (about 10 ounces) pre washed Kale
  • Salt and pepper to taste
Instructions
  1. In the pressure cooker pot, heat the oil over medium high heat
  2. Add the chopped bacon and cook, stirring occasionally until it just starts to crisp
  3. Add the sliced onion and sauté until it softens, about 3-4 minutes
  4. Add the garlic and continue to sauté for another minute
  5. Pour in the chicken broth and vinegar, then stir
  6. Add in the brown sugar, liquid smoke, crushed red chiles, salt and fresh ground pepper
  7. Stir everything together
  8. Adjust heat to high
  9. Add the kale (if it goes over the top of the pot, let it cook a minute or two until it starts to cook down a bit. You can put a glass or metal cover over it to speed up the process.)
  10. Lock lid on pressure cooker and bring to high pressure
  11. When high pressure is reached, adjust heat to maintain high pressure
  12. Set time for 5 minutes
  13. When time is up remove from heat and do a quick release
  14. Immediately transfer kale and liquid to a serving bowl
  15. Use as a side to any protein or make it a meal by serving on top of rice, grits or polenta

 

Pressure Cooker Frijoles Charros

Pressure Cooker Mexican Cowboy Beans

Frijoles_Charros_Cornbread2

These Frijoles Charros make a mui bueno side dish to any Mexican or barbecue meal, but are just as good on their own with tortillas or corn bread. As a matter of fact, they would be the perfect accompaniment to your Memorial Day BBQ, which coincidentally is this very weekend!

Frijoles_Charros_Ingredients

Yes, I know there is no beer in this picture, but in my usual quest to keep you on your toes, I followed my usual policy of leaving out one item. But to make up for it, I included two onions, even though I decided that one large one was enough.

Chopped_Veggies

This isn’t exactly health food, what with the multiple types of pork and all, but consumed only on occasion it can be a spicy, tasty treat.

Start by soaking a pound of beans. I like to soak them overnight, but I have used the quick-soak method a couple times and works in a pinch, but I still think the very best texture is achieved by the good old overnight soaking method.

Bacon

Once the beans are soaked, you can get started on the frijoles.

In the pressure cooker pot over medium-high heat, add two tablespoons oil and sauté 1/2 pound of chopped thick cut bacon until it starts browning (or longer, if desired). I have found that the thick cut bacon doesn’t really get crispy like the thinner bacon, but has a nice chew to it that works great with this recipe.

Onions_Peppers_Beer_Rotel

Add a half-pound of Mexican chorizo and cook until it starts to crumble. It will finish cooking under pressure, you just don’t want a large block of cooked sausage when you are finished. I used bulk chorizo, but if yours is in a casing, remove it. Make sure it is Mexican chorizo, Spanish chorizo is a whole different animal, well not exactly, it is still pig, but just a different form of pig and is usually already cooked. Now, add half of the onion and continue to sauté until it just starts to soften.

Chorizo

Remove the meat and onion mixture to a bowl with a slotted spoon or one of these spider dealies:

Meat_Onions_Removing

If there is a large amount of grease left in the pan, you can drain all but 3 tablespoons or so, but don’t pour it all off, this is pure flavor. The red grease from the chorizo is especially flavorful.

Keeping the heat at medium high, in the fat left from the meat, add the rest of the onion and the Serrano chiles. Sauté until the onions start to soften, then add the garlic and sauté for another 1-2 minutes.

Veggies_Beer

Add the beer, scraping up any meat bits from the bottom of the pan, then add a can of tomatoes with chiles (like good old Ro-Tel).

Now it’s time for the cumin, oregano, salt, pepper and the liquid smoke.

Onions_Peppers_Beer_Rotel

Add the beans and 5 cups of water and one tablespoon beef better than bouillon, then put the top on your pressure cooker and bring to high pressure (instead of the water and Better Than Bouillon, you can use 1 quart beef stock and 1 cup water).

Frijoles_Charros_Finished

When high pressure is reached, adjust heat to maintain high pressure and set timer for 20 minutes.

When time is up, do a quick release (remember when cooking legumes, your pressure cooker should never be filled more than half full).

Remove cover and add the meat/onion mixture. Stir and return top to pressure cooker, then bring to high pressure once again.

Frijoles_Charros_Cooking

This time, set the time for 10 minutes. When the time is up, let the pressure come down on its own.

Remove top from pressure cooker and stir the contents, then serve in bowls as a side dish or main course.

Frijoles_Charros_Ribs3

The first night, I made ribs for dinner, and this was a side dish. When I had the leftovers the next day, I served it as a main course and had corn bread with it. And to be honest, I think I liked it better as a main dish. It would also be great with tortillas.

Enjoy!

Pressure Cooker Frijoles Charros
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Recipe type: Entree or Side Dish
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
These spicy Mexican Cowboy Beans are good as a side dish or an entree
Ingredients
  • 1 pound dried pinto beans (soaked overnight)
  • ½ pound thick cut bacon, chopped
  • ½ pound Mexican chorizo (remove from casings if applicable)
  • 1 large onion, chopped and divided
  • 4 Serrano chiles, chopped
  • 6 cloves garlic, pressed
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon liquid smoke
  • 1 cup beer
  • 1 can tomatoes with green chiles (such as Ro-Tel)
  • 5 cups water
  • 1 tablespoon beef flavored Better Than Bouillon (you can substitute 4 cups beef stock and 1 cup water for the water/Better Than Bouillon).
Instructions
  1. In the pressure cooker pot over medium-high heat, add two tablespoons oil
  2. Sauté the bacon until it starts browning (or longer, if desired)
  3. Add the chorizo and cook until it starts to crumble
  4. Add half of the onion and continue to sauté until it just starts to soften
  5. Remove the meat and onion mixture to a bowl with slotted spoon or spider
  6. If you have a large amount of grease, you can drain all but 3 tablespoons or so
  7. In the fat left from the meat, add the rest of the onion and the Serrano chiles
  8. Sauté until the onions start to soften
  9. Add the garlic and sauté for another 1-2 minutes
  10. Add the beer, scraping up any meat bits from the bottom of the pan
  11. Add the tomatoes with chiles
  12. Add the cumin, oregano, salt and pepper
  13. Add the liquid smoke
  14. Add the beans
  15. Pour in the 5 cups of water and 1 tablespoon Beef Flavored Better Than Bouillon
  16. Put top on pressure cooker and bring to high pressure
  17. When high pressure is reached, adjust heat to maintain high pressure
  18. Set timer for 20 minutes
  19. When time is up, do a quick release to bring pressure down quickly
  20. Remove cover and add the meat/onion mixture
  21. Stir and return top to pressure cooker
  22. Bring to high pressure again
  23. Set time for 10 minutes
  24. When time is up, let pressure come down on its own
  25. Remove top from pressure cooker and stir
  26. Serve in bowls as side dish or main course

Pressure Cooker Hainanese Chicken Rice

The National Dish of Singapore Gets The Pressure Cooker Treatment

Hainanese_Chicken

Hainanese Chicken Rice is not only the unofficial national dish of Singapore, but is also very popular in parts of Malaysia and Thailand as well as in a few other Asian countries.

I have a co-worker from Malaysia who is always raving about this dish, so I figured I would check it out. I didn’t have any leftovers to give him a sample, but he did say it looked really authentic in the pictures. And since I had never had it before this, I don’t know if it is authentic either. But I do know that it was darn tasty.

HAINANESE_CHICKEN_INGREDIENTS

The recipe might seem a bit confusing at first because it is composed of several components, but what we are basically doing is cooking a chicken then using the broth as the base for the other components.

It probably takes around 90 minutes in all to make this, but you really are making an entire meal, not just an entree.

I would highly recommend getting a high-quality free range chicken for this. I got a 3.5 pound one from our local butcher shop and it was delicious. A 3.5 pound chicken is only enough for 2-3 people. If you need to make more, you can use chicken pieces since a much larger chicken will not fit in a lot of pressure cookers. It should work fine.

In addition to the chicken, we are also making rice, chili sauce and a soup.

First, let’s make the chicken:

Chicken_Fresh

Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.

Cut 3 of the green onions into one-inch pieces

Smash 6 cloves of the garlic with the side of a chef’s knife

Cut one of the shallots into thin slices

Wash a one inch piece of ginger and slice thinly (you don’t need to peel this)

Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot

Place the chicken in the pot

Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough to almost cover the chicken, leaving an inch or two of the chicken above the liquid

Add in about a teaspoon of salt

Turn heat to high, place top on pressure cooker and bring to high pressure

When pressure is reached, set the timer for 20 minutes

While the chicken is cooking, you can prepare the rest of the vegetables

Finely chop the other shallot

Finely chop the remaining four cloves of garlic

Take another 1 inch piece of ginger, peeled this time, and finely chop it

When the timer sounds, remove pressure cooker from heat and let pressure come down on its own

Carefully remove chicken to platter or carving board to let cool

Chicken_Cut_Up

With a slotted spoon, take out any large pieces of vegetables, fat, etc. that may be in the broth.

Now for the rice:

If you are going to be using the same pressure cooker for the rice, transfer broth to another pot. If you are using a second pressure cooker, move along, nothing to see here.

In the pressure cooker pot heat 1 tablespoon cooking oil

Add about a heaping teaspoon each of the ginger, garlic and shallot

Sauté until it starts to soften a little, do not brown.

Rice_Veg_Saute

Add in the rice and continue to sauté until rice just starts to become translucent

Add three cups of the broth

Turn heat to high, stir, then put top on pressure cooker

Cook at high pressure for four minutes

When time is up, let the pressure come down for ten minutes, then do a quick release

Take top off pressure cooker and let sit

Let’s make some hot sauce:

I cheated a bit on the sauce. It would usually be made from fresh red peppers, but I didn’t find any red peppers at the store, everything they had was green, so I started with Sriracha Sauce.

Depending on how much heat you are comfortable with, put 1/4 to 1/2 cup Sriracha in blender jar. Add 1/2 cup of the broth, the juice of 1 lime, 1 teaspoon of the ginger, 1 teaspoon of garlic and 1 tablespoon honey. Blend until smooth.

Last but not least, the soup:

Chicken_Broth_2

Thinly slice two green onions (white and light green parts) and place in two small soup bowls.

Divide the broth that is left between the two bowls.

And there you have it!

Slice the white meat from the chicken, and remove legs and wings, leaving on the bone

Serve with cucumber and tomato slices.

Hainanese_Chicken 2

Pressure Cooker Hainanese Chicken Rice
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Recipe type: Entree
Cuisine: Southeast Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
The Asian Classic Made Easier In The Pressure Cooker
Ingredients
  • 1 3-3.5 pound chicken
  • 1 chunk of ginger
  • 10 cloves garlic
  • 5 green onions
  • 2 shallots
  • 2 cups unsalted chicken stock
  • 4 cups water
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon cooking oil
  • 2 cups basmati rice
  • ½ cup Sriracha Sauce
  • 1 lime
  • 1 tablespoon honey
  • 1 Cucumber, sliced
  • 2 tomatoes, sliced
  • Fresh cilantro, for garnish
Instructions
For The Chicken
  1. Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.
  2. Cut 3 of the green onions into one-inch pieces
  3. Smash 6 cloves of the garlic with the side of a chef's knife
  4. Cut one of the shallots into thin slices
  5. Wash a one inch piece of ginger and slice thinly (you don't need to peel this)
  6. Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot
  7. Place the chicken in the pot
  8. Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough liquid to almost cover the chicken, leaving an inch or two of the chicken above the liquid
  9. Add in about a teaspoon of salt (adjust to taste)
  10. Turn heat to high, place top on pressure cooker and bring to high pressure
  11. When pressure is reached, set the timer for 20 minutes
While the chicken is cooking, you can prepare the rest of the vegetables
  1. Finely dice the other shallot
  2. Finely dice the remaining four cloves of garlic
  3. Take another 1 inch piece of ginger, peeled this time, and finely chop it
  4. When the timer sounds, remove pressure cooker from heat and let pressure come down on its own
  5. Carefully remove chicken to platter or carving board to let cool
For The Rice
  1. In the pressure cooker pot heat 1 tablespoon cooking oil
  2. Add about a heaping teaspoon each of the ginger, garlic and shallot
  3. Sauté until it starts to soften a little, do not brown.
  4. Add in the rice and continue to sauté until rice just starts to become translucent
  5. Add three cups of the broth
  6. Turn heat to high, stir, then put top on pressure cooker
  7. Cook at high pressure for four minutes
  8. When time is up, let the pressure come down for ten minutes, then do a quick release
  9. Take top off pressure cooker
For the hot sauce
  1. in blender, combine ¼-1/2 cup Sriracha Sauce (to taste) and ½ Cup of the Chicken Broth
  2. Add juice of 1 lime
  3. Add1 teaspoon of crushed garlic
  4. Add 1 teaspoon of minced ginger
  5. Add 1 tablespoon honey
  6. Blend until smooth
For the soup
  1. Thinly slice two green onions
  2. Put slices in two soup bowls
  3. Divide whatever chicken broth is left into the two bowls
  4. Serve with cucumber and tomato slices, with cilantro for garnish

 

Pressure Cooker Oktoberfest Recipes

The Dreaded Clip Show Syndrome

I guess this post is the blog version of the TV “clip show”. You know, the cop-out shows in which something happens, such as our protagonist getting hit on the head with a bowling ball causing amnesia (I hate it when that happens), which necessitates the relating of various past episodes (and being able to use already shot footage), therefore jogging the memory of our hero until at the end his memory is completely restored and ready for more zany hijinks the following week.

Hmmm, I think I got a little off track here. What I really am trying to do, after noticing that the past couple days, people have been visiting my site after searching for Oktoberfest recipes. Since I have a few recipes that are perfect for the occasion, I thought it would be helpful to put links for them all in one spot.

Geniesst!

Pressure Cooker German Potato Salad

PotatoSaladSausage

What better to go with your giant beers than this tasty and bacon-y german potato salad.

Pressure Cooker Sausage and Sauerkraut

Kielbasa-Final

Quick sausage and sauerkraut, although you will need to spare a little of your beer for the pan!

Pressure Cooker Currywurst

Bratwurst-From-Above-Final-Small

A party-ready European street food fave!

Pressure Cooker Rouladen

image

Though a little more labor-intensive, this traditional German favorite will be the hit of your Oktoberfest party!

Pressure Cooker Sauerbraten

Sauerbraten_On_Platter

A quicker take on the Deutschland fave, without  the multiple day (or week) marinating!

Happy Oktoberfest, Everybody!