Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Pork Chops (Pressure Cooker)
This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker with 80 kPa (12 psi) pressure, so this will work as stated for electric pressure cooker. I used my 9 liter (9½ quart) stove top pressure cooker. Follow you pressure cooker safety instructions at all times.
Equipment
- Pressure Cooker
Ingredients
- 4 thick cut pork chops, ¾ inch thick, bone in
- 2-3 tablespoons butter
- salt and black pepper, as desired
- 1 cup vegetable stock, or pork or chicken stock
Optional - To Make Gravy
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
- Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
- Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
- When 10 minutes have passed, turn off heat and move the cooker to an unused burner and allow the cooker to release pressure naturally.
- When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
- Optional, but worth it. Remove the chops from the pressure cooker, leaving the liquid in the pot. Mix together the cornstarch and 2 tablespoons of water in a cup. Place the pot back on low heat, no lid this time, and when hot, whisk in the cornstarch slurry and whisk until thickened, there, you just made pork gravy.
- Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working on the chops.
- Served.
Notes
And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.
Fresh Pear Pie
This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 9 inch pie crusts, OR make from a shortcut
- 1/2 cup sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 5 cups fresh pears, cored, peeled, and sliced
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 egg
Instructions
- Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
- Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
- Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
- Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
- Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
- Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
- Cool for several hours before serving. Serve with whipped topping or ice cream as desired.
Notes
I will say Fair cost per serving until I can locate fresh pears again.
Shortcut: Pie Crust.
Adapted from an internet recipe.
Garlic Cilantro Shrimp
I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Ingredients
- 500 grams medium shrimp, peeled, deveined, tail removed
- 4 tablespoons olive oil, divided
- 3 cloves garlic, smashed and finely minced
- 2 teaspoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/3 cup fresh cilantro, chopped, plus more for garnish
- 1/3 cup onion, finely diced
Instructions
- In a mixing bowl, whisk together the olive oil, garlic, lime juice, chili powder, salt, and cilantro.
- Add the shrimp to the mixing bowl and mix to coat all the shrimp. Cover and place in the fridge for 10 minutes or up to 8 hours.
- When you are ready to cook, heat the remaining 1 tablespoon of oil in a non stick pan, when hot, add the diced onion and cook until fragrant, about 2 minutes.
- Add the shrimp and cook until pink, about 45 seconds to 1 minute on each side.
- Garnish with chopped cilantro and serve with rice on the side.
Notes
I will price this next time I see the prices in Tesco. I will say Fair cost per serving for now.
Adapted from an internet recipe.
Pork Chops & Cabbage (Pressure Cooker)
As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large 9 liter (9½ quart) stove top pressure cooker with 80 kPa (12 psi) pressure for this. Follow the safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 4 thick cut pork chops, ¾ inch thick, bone in
- salt and pepper, as desired
- fennel seeds, as desired
- 1 head small cabbage, about 500 grams, (1 lb)
- 1 tablespoon cooking oil
- ¾ cup chicken stock, fresh or from powder
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
- Season the chops on one side with the salt, pepper, and fennel. Set aside. (I used one Australian pork chop, that is the one that is mostly fat on the right side of the left plate, and 5 Thai pork chops.)
- Slice the cabbage in half from the top down through the core, make two cuts to form a V and remove the core.
- Lay each piece cut side down and cut into ¾ inch slices and separating some of the leaves. Set these aside.
- Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. You are only browning the seasoned side.
- Remove chops from the cooker to a plate. Repeat until all the chops are browned.
- Place the cabbage into the cooker
- Then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
- Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
- When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
- When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
- Remove the chops to a serving dish with a large slotted spoon, leaving the liquid in the pot and cover chops with foil.
- Remove the cabbage with the slotted spoon, again, leaving the liquid in the pot.
- Mix together the corn starch and water to make a slurry. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil, whisk the bottom of the pot to loosen and tasty bits then whisk in the slurry, reduce heat and continue whisking until the gravy is thickened to your liking.
- Pour the gravy over the chops and cabbage, serve and enjoy.
Notes
I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.
Beef Stew (Pressure Cooker)
This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9½ quart stove top pressure cooker for this. On my to cook list. Kitchen tested and variants provided by Brian Colligan, Thailand.
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoons vegetable oil
- ½ cup all purpose flour
- 750 grams beef stew meat, cut into bite size pieces, (1½ lb)
- salt and black pepper, to taste
- 1 large onion, chopped
- 2 tablespoons sugar
- 2 cups beef stock, fresh or from powder
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 4 medium potatoes, peeled, cut into 2 inch pieces
- 2 cups carrots, peeled and chopped
Instructions
- Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
- Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
- Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
- Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
- Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
- When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
- When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
- Serve and enjoy.
Notes
I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.
Variants: 1. Add some red wine. 2. Add some chopped celery. 3. Add a sprig or two of fresh rosemary and thyme.
Pork Ribs & Sauerkraut (Slow Cooker)
This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Ingredients
- 1 1/2 - 2 kilos pork ribs, or pork belly
- 2 jars sauerkraut, with juice
- caraway seeds, as desired
- hot mashed potatoes, for serving
- vegetable, of your choice, for serving
Instructions
- Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
- Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
- Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
- When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
- Serve.
Notes
I will price this when I locate some sauerkraut 🙂 I will say Fair cost for now.
Provided by friend, Kurt Hammerschmidt.
Thailand.
Thailand.
Lentils in Tomato Sauce (Pressure Cooker)
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.
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon extra light olive oil
- 1 medium oinion, diced
- 1 stalk celery, chopped, stalk and leafy part
- 1 green bell pepper, diced
- 1½ cups fresh tomatoes, chopped
- 1 teaspoon salt
- pinch black pepper
- ½ teaspoons yellow curry powder, optional
- 1½ cups dry brown lentils
- 2 cups water
Instructions
- Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
- Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
- Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
- 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.
- When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
- When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
- 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.
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.
Pastalaya
This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Ingredients
- 1 tablespoon vegetable oil
- 250 grams smoked sausage, halved, sliced into thin rounds, (1/2 lb)
- 2 cloves garlic, smashed and minced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 can diced tomatoes, with juice, (15 oz)
- 1 1/2 teaspoons Creole seasoning, or Cajun seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika, smoked variety if you have that
- 1/4 teaspoon dried thyme
- black pepper, to taste
- 2 cups chicken broth, fresh or make from powder
- 1 cup water
- 500 grams dry Penne pasta, or any small pasta, (1 lb)
- 2 tablespoons whipping cream
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch spring onion, sliced, green and white
- salt, to taste
Instructions
- Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
- Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
- Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
- When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
- Serve.
Notes
I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.
Adapted from an internet recipe.
S#!t in a Bowl
Catchy name! This recipe comes from a friend and sounds like a great and filling casserole. This has lots of possibilities and I will be experimenting with this one for sure. On my to cook list.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 packet beef gravy
- 2 cans corn, or 3 cups fresh or frozen
- 3 cups mashed potatoes, homemade or instant
- 3 cups mac and cheese, homemade or 1 box
- 2 cups Cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- Cook the ground beef in a non stick pan until cooked through season with salt and pepper to your liking, drain the fat.
- While the beef is cooking, make the gravy in a small sauce pan. When the gravy is prepared and the beef is drained, add gravy to the beef and mix together, cover and set aside.
- If using canned corn, open and drain then set aside. If using fresh corn, cook that then cut off the cob. If using frozen corn, thaw that.
- Now make the mashed potatoes and the mac and cheese either according to the packages or certainly make from scratch.
- Preheat your oven to 180 C (350 F), spray a casserole dish with olive oil or grease lightly with butter.
- Add the mashed potatoes to the casserole dish and spread evenly, top with the mac and cheese, then the corn, then the beef and gravy, and top that with the shredded cheese.
- Bake until the cheese is melted and starting to brown, I am guessing maybe 20 to 30 minutes.
- Serve and enjoy.
Notes
I will price this when I make it, there is beef and cheeses to consider with this, I will say fair priced for now.
From good friend, Kerra Sharp, and her recipe is here.
United States.
United States.
Italian Wedding Soup
This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Beef Meatballs
- 500 grams ground beef, (1 lb)
- 1 small onion, grated
- ¼ cup Parmesan cheese, grated
- 2 tablespoons Italian bread crumbs, Shortcut
- 1½ teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 egg whites
For the Chicken
- 500 grams chicken breasts, (1 lb)
For the Soup
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1-2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 clove garlic, smashed and minced
- 12 cups chicken broth, fresh or from powder, (3 quarts)
- ¾ cup dry spaghetti, broken into ½ inch pieces
- 250 grams frozen spinach, thawed, water squeezed out , chopped, (8 oz)
- salt and pepper, to taste
Instructions
- First thing we need to do is make the meatballs. Add all the Beef Meatball ingredients to a mixing and mix with your hands to combine. Shape into ½ to ¾ inch meatballs, Place meatballs on a baking sheet lined with parchment paper, cover with plastic wrap and place in the fridge for about an hour.
- For the chicken, place in a large pot and cover with water to an inch over the chicken. If you want to make the chicken broth, use skin on chicken breasts, add a sliced carrot, onion, celery, and some peppercorn, these are additional ingredients needed and NOT listed in the ingredients list. Bring the pot to a boil, then reduce to a low boil and cook until the chicken is cooked through, about 15 to 20 minutes. Remove from heat and let cool to room temp, this will provide you juicy chicken and a nice broth.
- When the chicken is cooled to room temp, remove from the pot and shred, then set the chicken aside. Pour the broth through a strainer and set aside, discarding the contents of the strainer.
- Now onto the soup preparation. Melt the butter in a large pot, add the onion, celery, carrot, and garlic and cook for about 10 minutes until the veggies are softened.
- Add the broth you just made and additional broth to make it 12 cups total, or just add 12 cups of broth you made from powder. Bring to a boil and taste, reduce heat to low, taste, and adjust the seasoning with salt and pepper as desired. Simmer for about 30 minutes.
- Carefully add the meatballs and continue simmering for about 7-8 minutes, then add the pasta and cook for another 5 minutes, then add the spinach, then add the shredded chicken.
- Simmer for another 30 minutes to heat the chicken through. If you simmer longer the flavors will blend more. Serve.
Notes
I will price this when I make the beef meatballs. I will say fair cost for now.
Variant: 1. Add a handful or two of mushrooms, halved Straw mushrooms comes to mind, or sliced or chopped mushrooms of your choice.
