Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.

Mushroom Herb Gravy
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  3. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  4. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  5. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
  6. Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
  7. Serve over mashed potatoes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fresh Beets (Pressure Cooker)
Fresh Beets (Pressure Cooker)
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I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 quart stove top pressure cooker and will use the steamer tray as well. Follow all safety precautions for your pressure cooker.
Prep Time
5 minutes
Cook Time
8-15 minutes
Prep Time
5 minutes
Cook Time
8-15 minutes
Fresh Beets (Pressure Cooker)
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Rating: 5
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I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 quart stove top pressure cooker and will use the steamer tray as well. Follow all safety precautions for your pressure cooker.
Prep Time
5 minutes
Cook Time
8-15 minutes
Prep Time
5 minutes
Cook Time
8-15 minutes
Ingredients
Servings:
Instructions
  1. The amount of water used is not increased with more beets, the main thing to keep in mind is do not fill the cooker more than 2/3 full.
  2. Wash the beets but do not peel them, if they have greens attached, cut them off about an inch from the beet. I buy beets at Tesco and have weighed them at 145 to 250 grams (5 to 9 ounces) each. These would be considered medium to large.
  3. Place the steamer tray in the cooker, add the water, and add the beets.
  4. Add the cover and lock in place, place weight on top. Bring up the pot on high heat until the jiggler (the weight) starts to move and vent pressure, then lower the temp to low or medium low to maintain the jiggler movement and pressure venting. Now start timing for 12 minutes. If using small beets, time for 8 minutes.
  5. When the time has passed, turn off the heat and move the pot to an unused burner and allow the pressure to release naturally.
  6. Open, remove beets (the beets should be able to be easily pierced with a fork), allow to cool, then peel and slice or dice as desired for what ever dish you are adding them to or for a simple side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Kidney Bean Salad
Kidney Bean Salad
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This sounds really good, on my to make list soon!
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Kidney Bean Salad
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This sounds really good, on my to make list soon!
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings as a side
Instructions
  1. Add all the salad ingredients to a large mixing bowl and toss together.
  2. In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  3. Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days.
Recipe Notes

Low cost.

Shortcut: Kidney Beans (Pressure Cooker).

Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans.

Adapted from an internet recipe.

Fresh Corn I (Pressure Cooker)
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Ingredients
Servings: ears of corn
Instructions
  1. Add the milk, water, sugar, and salt to your pressure cooker and stir to mix, add the butter and place the corn in as well making two layers that are crossed.
  2. Place the lid on the cooker and lock, place on high heat to bring to full pressure as indicated by the jiggler moving and venting pressure. Lower heat to maintain full pressure. Start timing for 1 minute.
  3. When 1 minute has passed, turn off the heat and move the cooker to an unused burner to cool and release pressure on its own. When the lock has dropped and zero pressure remains in the vessel, open and serve corn as a side dish, enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Olive Salad
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good, on my to make list very soon.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good, on my to make list very soon.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Add all the items to a large mixing bowl, toss to coat everything.
  2. Cover and place in the fridge for 1-2 hours to chill and allow the flavors to blend.
  3. Will keep for up to a week in the fridge.
  4. This is great as a side dish, a topping on burgers, etc.
Recipe Notes

One can of black olives will cost 78 Baht, 1 jar or green olives 74 Baht, and one can of mushrooms will cost 70 Baht. For 8 servings this is about 87 cents per serving.

Adapted from an internet recipe. 

Deviled Egg Salad
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Place the prepared eggs, spring onion, celery, and bell pepper in a large mixing bowl and toss together.
  2. In a small bowl, mix together the mayo, mustard, Tabasco sauce, and the vinegar.
  3. Stir the dressing into the egg and veggies and season with paprika, salt, and pepper to taste. Refrigerate for several hours to chill it fully before serving.
Recipe Notes

Low cost.

This recipe for Deviled Egg Salad is from Simply Recipes.

Spinach Rice
Spinach Rice
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This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Spinach Rice
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This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Place everything in a non stick pan and mix to combine, cook the egg, and heat everything through. Serve as a side.
Recipe Notes

Low cost.

Variant: 1. Use yellow rice in place of plain white rice.

Recipe and variant provided by a friend, Kela Daigre Gray, and her recipe is here.
United States.

Fresh Broccoli (Pressure Cooker)
Fresh Broccoli (Pressure Cooker)
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In keeping with using my stove top pressure cooker often, another side dish this time for broccoli. This will use the steamer tray for your pressure cooker. Follow your pressure cooker manufacturers safety instructions.
Prep Time
5 minutes
Cook Time
2 minutes
Prep Time
5 minutes
Cook Time
2 minutes
Fresh Broccoli (Pressure Cooker)
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In keeping with using my stove top pressure cooker often, another side dish this time for broccoli. This will use the steamer tray for your pressure cooker. Follow your pressure cooker manufacturers safety instructions.
Prep Time
5 minutes
Cook Time
2 minutes
Prep Time
5 minutes
Cook Time
2 minutes
Ingredients
Servings:
Instructions
  1. Place your steamer tray in your pressure cooker, pour in the water and add the broccoli onto the tray.
  2. Close the lid and bring to high pressure, when the jiggler starts moving and venting pressure, start your timer for 1 minute. When 1 minute has passed, turn off the heat and move the cooker to an unused burner to relieve pressure naturally, about 5 to 10 minutes.
  3. When the lid lock drops indicating no pressure inside, pull off the jiggler, and open the pot, use tongs and remove the broccoli. Serve as a side and enjoy.
Recipe Notes

Low cost.

Adapted from using pressure cooker times on the internet.

Fridge Bread & Butter Pickles
Fridge Bread & Butter Pickles
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe.
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Fridge Bread & Butter Pickles
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe.
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Ingredients
Servings: quart
Instructions
  1. In a large shallow bowl, add the cucumber slices and salt and mix together. Cover and place in the fridge for 1 1/2 hours.
  2. When the cucumbers are ready, add to a colander and rinse well. Drain the cucumbers well, there you just removed excess moisture from the cucumber slices to provide a good crisp cucumber slice. Add the drained cucumbers to a heat proof bowl this time, or to a quart jar.
  3. Add the sliced onion to the cucumbers and toss to mix together. Set aside.
  4. In a medium sauce pan, add the vinegars, sugars, mustard and celery seeds, and finally the turmeric. Stir together then and bring mixture to a simmer on medium heat. Stir until the sugars are dissolved.
  5. Pour the hot mixture over the cucumber and onion mixture, let set at room temp for 1 hour to cool, then cover and place in the fridge for 24 hours.
  6. The bread and butter pickles and ready to be eaten. Can be stored in the fridge for up to 1 month as long as they are covered airtight.
Recipe Notes

Low cost.

Adapted from an internet recipe.