Shrimp Stock (in your pressure cooker)

Posted on by

Save those shrimp shells in your freezer to make this delicious stock, in minutes, using your pressure cooker.

I use my stock to make Martha Stewart’s Shrimp Bisque (soup).

Shrimp Stock (in your Pressure Cooker)

★★★★★

Seafood, Soups & Stews

Servings: 4 quarts

INGREDIENTS

2 lbs. shrimp shrimp shells

1/2 cup dry white wine

1 medium carrot, broken in half

1 stalk celery, halved

1 shallot, halved

1 bunch fresh parsley

1 tablespoon fresh thyme leaves

Cold water, as noted

DESCRIPTION

Save those shrimp shells to make a delicious, pink-tinged, stock.

DIRECTIONS

1). Using a wire mesh insert for your pressure cooker, add the shells, wine, vegetables and herbs.
Cover with cold water, by about an inch, taking care not to overfill your device.
2). Close and lock the lid of your pressure cooker. Cook at high pressure for about 8 minutes. 
3). At the end of those 8 minutes allow your pressure cooker to natural release. This can take up to 30 minutes.
4). Carefully strain the contents of the cooker and allow to cool to room temperature. Discard the solids.
Use within 3 days or freeze.

• HELPFUL HINT •

Purchase a second pressure cooker seal to use for savory dishes, because of how the odors absorb (and WON’T wash out!)

Raspberry Mint Lemonade

Posted on by

Raspberry Mint Lemonade🌱 My favorite summer drink. It is ridiculously easy to make. You just need lemons (and lime), raspberries and mint. I sweeten it with stevia (this is one of rare things I like stevia in – so if you are a stevia “disliker”😝 like me, give it a try, you won’t taste it, I promise), and if you’d like to make a mock gin and tonic, just sub part of water with tonic water. It tastes really so good! (I drank this whole pitcher by myself🙈😁).

Here’s a quick recipe:

Raspberry Mint Lemonade

1 lemon

1 lime

Handful of raspberries

Mint

1 liter of water or sparkling water – or even more if you like it less sour

Stevia powder (or some other sweetener of choice – I went for stevia for it is probably the healthiest sweetener I know and it tastes good in this)

Lots of ice

Method:

Simply squeeze the citruses, place with crushed raspberries and mint in a pitcher, add water and ice cubes.

Source: Delicious and Heathy by Maya

Creamy Corn 🌽 Chowder • without the cream •

Posted on by

If you buy fresh corn and realize you didn’t get around to using it – make “creamy” corn chowder – WITHOUT the cream! The texture comes from pureeing part of the corn with the sauteed onions and chicken broth 🌽

Corn Chowder

★★★★★

Soups & Stews

Servings: 4 servings Source: Keyingredient.com

INGREDIENTS

light vegetable oil or cooking spray

1 cup chopped onion

6 cups fresh corn kernels (12 ears) scraped well

3 cups chicken stock, fat skimmed off

½ cup chopped red bell pepper

½ teaspoon chopped fresh rosemary

½ teaspoon dried thyme

⅛ teaspoon freshly ground black pepper

cayenne pepper, to taste

1 tablespoon chopped fresh basil

DIRECTIONS

Preheat a large heavy saucepan over medium heat for about one minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 or 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.Garnish with chopped basil.

Per Serving (excluding unknown items): 21 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

Vegetable Stock (made in Pressure Cooker)

Posted on by

It’s getting to be the time of year when we crave soup. That means stocking the freezer with rich, flavorful, homemade stock.

This recipe is from Martha Stewart & I used this vegetable stock for her Minestrone Soup (post to follow).

Definitely a keeper!

Vegetable Stock (Pressure Cooker)

★★★★★

INSTAPOT/Pressure Cooking, Soups & Stews, Vegetable

Source: Martha Stewart’s Pressure Cooker book

Servings: 3 quarts

INGREDIENTS

3 quarts water

1/2 pound cremini mushrooms, trimmed and sliced

1 leek (green parts only), rinsed well

2 large carrots, trimmed and halved

1 large turnip, peeled and quartered

1 large celery stalk, halved

1 medium onion, quartered

1 bunch fresh flat leaf parsely

4 thyme sprigs

3 dried bay leaves

1 tablespoon tomato paste

1 teaspoon black peppercorns

1 1/2 teaspoons coarse salt

DIRECTIONS

1) Place all ingredients in a 6 to 8 quart pressure cooker.

2) Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

3) Strain stock through a fine mesh seive set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months).

Today was a Chili and Yeasted Cornbread kinda day…

Posted on by

It’s been dreary & rainy for nearly a solid week. Needed comfort food. The chili is mild the way my family likes it, and the yeasted cornbread is a real treat.

Yeasted Cornbread

★★★★★

Baked goods, Bread Machine, BREAD MAKER, Breads

Prep Time: 5 min Cook Time: 3 hr Servings: 12 Source: Bread in Half the time Cookbook

INGREDIENTS

3 1/2 cups bread flour

1/2 cup cornmeal

1 teaspoon salt

3 tablespoons white sugar

3 tablespoons shortening

1 cup milk

1/8 cup water

1 egg

2 1/2 teaspoons active dry yeast

DIRECTIONS

1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer.

2. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

NOTES

2 tablespoons = 1/8 cup

NUTRITION

Nutrition Amount Per Serving (12 total) Calories 222 cal 11% Fat 4.9 g 8% Carbs 37.3 g 12% Protein 6.7 g 13% Cholesterol 19 mg 6% Sodium 211 mg 8% Based on a 2,000 calorie diet

Chili Con Carne

★★★★★

Soups & Stews

Servings: 6-8 servings Source: Keyingredient.com

INGREDIENTS

4 tablespoons shortening or oil

½ cup onions — chopped medium

1 clove garlic — chopped fine

1 slice bacon — chopped fine

½ cup green peppers — diced medium

1 pound ground beef

2 cups canned tomatoes

6 ounces tomato paste

2 teaspoons sugar

2 teaspoons salt

2 tablespoons chili powder(or less) — diluted in 2T warm water

2 cups kidney beans — drained

garnish with shredded cheddar cheese & finely chopped red onions – optional**

DIRECTIONS

Heat shortening or oil. Add onions, garlic, bacon and green peppers and saute until golden brown. Then add ground beef and stir until meat is lightly browned.

Add tomatoes, paste, sugar , salt and chili powder diluted with water.

Cover saucepan and bring to a quick boil. Lower heat and simmer slowly for 30 minutes. Then add drained red kidney beans and simmer an additional 15 minutes. Serve piping hot with a garnish of cheddar cheese & finely chopped red onions.

Per Serving (excluding unknown items): 475 Calories; 21g Fat (39.8% calories from fat); 28g Protein; 44g Carbohydrate; 17g Dietary Fiber; 65mg Cholesterol; 913mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Perfect Garlic Bread 🥖

Posted on by

Perfect Garlic Bread

INGREDIENTS

1 large (about 12 ounces), not-too-firm seeded baguette

8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks

4 medium cloves garlic, minced

Pinches of red pepper flakes, to taste

1/2 teaspoon coarse or kosher salt

1/2 teaspoon dried oregano (optional)

1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)

1 tablespoon finely chopped parsley

1 tablespoon minced chives (optional)

DIRECTIONS

Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.

Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.

Sent from Paprika Recipe Manager

Source Smittenkitchen.com

Cinnamon Pumpkin Waffles

Posted on by

Cinnamon Pumpkin Waffles

INGREDIENTS

Wet

1½ cups roasted pumpkin puree

¼ cup melted coconut oil

½ cup coconut or muscovado sugar

¹/³ cup almond milk

Dry

1 cup oatmeal flour (oats turned into flour)

½ cup brown rice flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

Pinch of sea salt

DIRECTIONS

Turn on the waffle maker. Put the wet ingredients, including the sugar, in a bowl and beat well. Add the dry ingredients and beat again. Let stand until the waffle maker is hot. Once the waffle maker is hot, put the mixture in the center (my waffle maker uses ½ cup of mixture per waffle) and cook until it is crispy on the outside, about 5 minutes.

NOTES

Note: Cooking times and amounts vary for different waffle makers. Follow the manual or your experience for time, temperature and amounts.

Sent from Paprika Recipe Manager

Source Mythrivemag.com

Perfect Buckwheat Pancakes 🥞

Posted on by

INGREDIENTS

3/4 cup buckwheat flour

1 tbsp coconut sugar

1 tsp baking powder

1/2 tsp vanilla powder

1/2 cup almond milk

1 very ripe banana

2 tbsp liquid oil (cocount oil or olive oil for example)

DIRECTIONS

Combine the first 4 (dry) ingredients in a mixing bowl.

Put the banana, almond milk and oil in a blender and blend until you get a smooth mixture.

Pour the mixture in the bowl with dry ingredients and mix everything using a spoon or preferably – a whisk.

Fry your pancakes on a non sticking skillet (or a regular one greased with some oil) on medium-high heat until golden brown on each side.

Sent from Paprika Recipe Manager

Source Myoatmealstories.com

Crispy Frizzled Artichokes

Posted on by

INGREDIENTS

Baby or large artichokes, as many as you wish to prep and eat

1 to 2 lemons, halved (1 should be fine for smaller amounts)

Olive oil

Coarse salt

Chopped flat-leaf parsley (for garnish, optional)

DIRECTIONS

Prepare artichokes: Snap back toughest and unevenly sized outer leaves, peeling and plucking until you get to the paler yellowish leaves that are all the full length of the artichoke. Be careful of thorns; almost every leaf ends in one. If they’re particularly bothersome, you can lop off the bottom third of the artichoke at this point. (We will otherwise do it next.) For baby artichokes, cut off bottom 1/3 of leaves. For full-sized artichokes, cut off bottom 2/3 of leaves (more than you see in my photos), leaving only the top parts attached to the stem and heart. Rub all cut sides with lemon.

Use a knife to pare down rough spots where leaves met the heart. Use a vegetable peeler to remove the outermost layer of the stem and “neck” of the artichoke. With tiny artichokes, the stems are sometimes too small or in bad shape to be used, in which case, feel free to trim them off. Rub exposed sides with lemon.

Halve baby artichokes lengthwise through the stem; for full-sized artichokes, quarter them through the stem. Rub cut sides with lemon.

Heat oven or grill: Heat oven to 400 degrees, a gas grill to its highest setting or a charcoal grill to a very high temperature.

Par-boil artichokes: Bring a pot of salted water to a boil. Add trimmed artichokes and the halved lemon you’ve been using to prevent browning. Boil them for 5 minutes (for baby artichokes) or 10 to 15 minutes (for full-sized artichokes), until a knife point inserted into the neck of the artichoke pierces easily to the center. Drain artichokes well; discard lemon half.

If roasting artichokes: Drizzle roasting pan with olive oil, spread drained artichokes in a single layer, drizzle with a little additional olive oil and shower with coarse salt. Roast baby artichokes for 15 minutes, then flip, and roast for another 10 to 15 minutes, until crisp and browned. Roast full-sized artichokes for 20 to 25 minutes, then flip, and roast for another 15 to 20, also until crisp and browned.

If grilling artichokes: In a large bowl, toss drained artichokes with a glug or so of olive oil, enough that they all glisten. Season with salt. If the grill grates are close enough together, I use tongs to arrange the artichokes in one layer. If not, you might need to use a vegetable tray to keep the artichokes from falling through. Grill until artichokes are crisp and brown.

To serve: Shower with additional lemon juice (from second half of lemon), any extra salt (if needed) and parsley. Eat soon, or someone else will.

Source: smittenkitchen.com