Today, modern pressure cookers are made to be very safe and reliable. They have multiple safety features, improved vent systems and pressure-release valves that are 100-percent safe. These new pressure cookers are made of stainless steel with thick three-ply bottoms that prevent foods from burning and help food cook and brown evenly.

Using a pressure cooker can cut your time by 70 percent. Imagine making chicken stock in 30 minutes instead of five hours, beef stew in 15 minutes instead of 2½ hours, fluffy brown rice in 15 minutes instead of 50 minutes, creamy risotto in seven minutes instead of 40 minutes — and no stirring. You can also make a lot of delicious desserts, such as cheesecake, in 30 minutes.

Now you will not only have more time in your life but also more money in your bank account; a pressure cooker uses one-third of the energy of normal cooking methods, making it very green for our planet.

Other benefits of pressure cooking are healthy and low-fat cooking. The pressure cooker uses very little liquid, and because it’s a “closed system,” vitamins and minerals are retained during cooking. It also doesn’t require that you use olive oil because of its no-stick bottom. The pressure cooker can build up pressure and create 250 degrees of cooking temperature, whereas regular cooking methods heat up to 212 degrees.

Flavor is also better achieved in using the pressure cooker because ingredients under all that pressure help intensify and keep the natural flavors of food. Tougher meats will be more tender, vegetables retain their freshness and brightness of color — food is just more appealing and healthier under pressure.

So how do you know what pressure cooker to buy? There are several brands to choose from, so take some time to evaluate the many models on the market. The larger size 9-quart is great for canning, the 7- and 8-quart sizes are great for soups, stews and desserts. The 4- and 6-quart are great for making vegetables and grains.

Braised Short Ribs

Serves 4

• 4 meaty beef short ribs (about 2 pounds)
• 1 tablespoon grapeseed oil
• ½ large onion, diced
• 4 garlic cloves, minced
• 1 sprig of fresh rosemary, diced
• ½ cup red wine
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 tablespoon parsley
• Salt and pepper to taste

Heat oil in pressure cooker over medium heat. Add short ribs in batches, and brown evenly about 10 minutes. Remove to a plate. Add onion, garlic and rosemary to pressure cooker, and cook over medium high heat for about 5 minutes or until onions are translucent. Add tomato paste, red wine and beef stock, and whisk to combine. Add beef short ribs back to the pressure cooker and bring up to a boil, lock pressure cooker lid in place, and cook for 30 minutes under high pressure (15 psi or second ring). Use the quick-release method (running edge of pressure cooker lid under cold water until pressure value is released), and open lid to check if meat is tender and falling off the bone. Take out beef ribs and put on a plate. Empty sauce into a food processor and puree. Add sauce back to the pressure cooker and bring to a boil. If sauce is not thick enough, make a slurry of 1 tablespoon of cold water to 1 tablespoon cornstarch and make a paste; add to the sauce a little at a time to desired thickness.

Risotto with Peas and Porcini Mushrooms

Serves 4

• 2 tablespoons olive oil
• ½ small onion, finely diced
• 1 shallot, minced
• 1 cup Arborio rice
• 1 cup frozen peas
• 4 dried porcini mushrooms
• 2¼ cups of chicken stock
• ¼ white wine
• ½ cup parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste

In the pressure cooker over medium-high heat, add olive oil. Saute onion and shallot for about 5 minutes or until translucent. Add rice and lightly brown. Add frozen peas, mushrooms and stock, wine and stir well. Lock lid in place and bring to high pressure (second ring) and then lower heat and cook for 7 minutes. Use the quick-release method (running edge of pressure cooker lid under cold water until pressure value is released). Stir in parmesan cheese, butter and pepper, and let sit until cheese melts. Serve immediately in bowls.

View Original Article from the Times Herald-Record

Blueberry Almond, Lemon Bread Pudding

Serves 6

• 1 tbsp butter
• 4 slices of challah bread, trimmed and cut into cubes
• ¾ cup fresh blueberries
• ½ cup sliced almonds
• ½ lemon, zested
• 1/3 packed light brown sugar
• ¼ tsp salt
• ½ tsp cinnamon
• 2 cups warm milk
• 2 eggs lightly beaten
• ½ tsp vanilla
• 3 cups water
• Cinnamon to taste

Butter a 5-6 cup soufflé dish or bowl that fits loosely into the Pressure Cooker. In another bowl, combine the bread, blueberries, almonds, and  lemon zest. In another bowl, mix the brown sugar, salt, cinnamon, milk, eggs and vanilla. Pour the mixture into the bread mixture and transfer to a butter soufflé dish. Cover tightly with foil, bottom and top. Place a trivet in the pressure cooker and add the water. Place the covered soufflé dish in the cooker on a trivet, and close the lid and bring up to high pressure and then lowered the heat to stabilize and cook for 20 minutes. Release the pressure and keep the pressure cooker closed for 20 minutes. Remove the lid and take out the soufflé dish.  Loosen the foil and cool. For more color, place under the broiler and then sprinkle with cinnamon and serve warm with whipped cream.

Here’s  great recipe for a chunky minestrone soup. Great for a quick week night dinner. I like this recipe because it’s a no fuss dish, just cut up all the ingredients and (take about 20 minutes) and in ten minutes under pressure, you will have a hearty soup and your family will love you. Serve it up with a crusty loaf of whole grain bread and a glass of cabernet, one of my favorites, California’s Bogle.

Chunky Minestrone Soup

• 3 tbsp grapeseed oil
• ½ onion, diced
• 3 cloves of garlic, minced
• 4 carrots, sliced ¼ “ thick
• 2 stalks celery, diced
• 1 green zucchini, sliced into quarters
• 1 yellow zucchini sliced into quarters
• 1 can (14oz) diced tomatoes
• 1 tbsp tomato paste (add whole can for thicker broth)
• 6- 8 cups of water
• 1 cup string beans, cut into 1 inch pieces
• ½ cabbage, shredded
• 1 ½ tbsp of Italian seasoning
• 1 can of drained aduki or butter beans
• 2-3 handfuls of brown rice pasta
• Salt and Pepper to taste
• Tabasco to taste

Heat the pressure cooker over medium high heat with grapeseed oil. Saute the clove of garlic until lightly browned. Add onion and sauté until transulucent about 8 minutes. Add the garlic and cook another 3 minutes.  Add, the carrots, celery, and zucchini. Add the rest of the ingredients except the cabbage, beans and pasta and cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure and cook for 7 minutes. Release the pressure with the quick release method until pressure drops completely. Open and remove cover, add the drained beans, shredded cabbage and pasta and bring back up to pressure for 3 minutes. Release pressure with quick release pressure and open lid and stir. Season with salt, pepper and Tabasco.

Chocolate Covered Strawberries
1 Bag of Ghirardelli Semi-Sweet Chocolate-can use ½ semi sweet and bittersweet
1 Qt of Strawberries
1 Sheet of Wax Paper on a baking pan

In a double boiler (saucepan with 1 cup of water with a glass Pyrex bowl or stainless steel bowl on top) bring water to a light simmer and place chocolate in the bowl. Dip the strawberries into the chocolate and swirl and lay to dry on the wax paper. Store in the refrigerator until ready to serve.

Read the February 2012 edition of Whats Fresh, What’s Local in the Valley

Servings: 6

• 1 ½ lbs beef chuck stew, cut into 1 inch cubes
• 2 tbsp olive oil
• 1 can of tomato paste
• 14 oz beef broth
• 4 carrots, cut into chunks
• 3 large potatoes peeled and cut into chunks
• 2 celery stalks, diced
• 1 ½ onions, diced
• Salt and pepper to taste
• 1/3 cup parsley
• 1 tbsp fresh thyme
• One 12 oz beer, water or stock
• 2 bay leaves
• 1 cup frozen peas

Heat pressure cooker over medium high heat.

Add olive oil and when oil is hot not smoking, add beef cubes and sear on all sides.

Add meat in batches so meat will brown and then remove to a plate and set aside.

Pour beer or water in to the hot Pressure Cooker and deglaze the pot. This is very important and your stew will have a lot of flavor.

Return the meat to the pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients, it should be covered in fluid. If not, add more broth or water.

Put the lid on the pot and bring to high pressure for 17 minutes. Use the quick release method (put Pressure Cooker rim under running water and bring down pressure). When pressure is down, open up and add frozen peas and cook for 3-4 minutes. If stew needs to be thicken, can add 1 tbsp of flour and water or cornstarch. Adjust seasonings.

Easy and heart healthy grilling at it’s best! I find that most people prefer eating boneless skinless thin chicken cutlets. For a fast and simple meal, try this marinade you can marinate it for a hr. or up to three hrs in the refrigerator. Simply can be grilled in doors on a grill pan or fire up the gas grill outside or for more flavor over charcoal or wood.

Grilled Chicken Breasts with Rosemary, Garlic, Lemon and Grapeseed Oil

Serves 2

1     chicken breasts, pounded

1      rosemary Sprig, minced

2     garlic cloves, minced

1      lemon, juiced

2      tbsp  grapeseed oil

salt and pepper to taste

Preheat Gas Grill

Pound chicken breasts by covering it with a sheet of plastic wrap.

Using a meat mallet, pound chicken evenly.

In a medium size baking dish, pour grapeseed oil, garlic, rosemary, lemon juice and s&p, dredge chicken breasts in it.

Cover with plastic and store in the refrigerator for about 2-3 hrs.

Preheat a gas grill or grill pan, and cook for 5-7 minutes each side, rotating to get ready good grill marks and until thoroughly cooked through.

Here’s a take on the classic tabbouleh dish and adapted from a cooking light recipe that I used years ago. It’s really easy to make, nutritious and goes well with this easy grilled chicken dish!

Cherry Pecan Tabbouleh

6 Servings

1 cup bulgur wheat

1 cup boiling water

1/2 cup chopped dried cherries

1/2 cup chopped fresh parsley

1/4 cup minced red onion

1/4 cup fresh lemon juice

2 tablespoons chopped pecans, toasted

2 tablespoons chopped fresh mint

1 1/2 tablespoons walnut oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Combine bulgur and dried cherries in a medium bowl.

Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed.

Fluff bulgur mixture with a fork.

Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

The flowers are usually open when picking them and you should plan on cooking them the same day they are picked. If not, just keep them in plastic in your vegetable drawer until ready to cook. Trim the stem down and gently wash under water and pat dry and let air dry on paper towels. Be sure to pull out the stamen inside the flower. These make a really nice appetizer and can be fried and stuffed with cheese. Enjoy!

Makes 1 Dz.
Walnut Oil or Grape seed Oil (For Frying)
¾ cups White Spelt Flour
½ tsp sea salt
½ bottle of beer or 1 cup seltzer
2 stiffly beaten egg whites
1 dz zucchini blossoms (stamens removed)

Preparation
In a large deep skillet or deep pot pour about 2 inches of oil and heat over medium heat until a deep fry thermometer reads 350 F.
Combine flour, salt in a medium bowl and then whisk in the beer until smooth (ok to have some bumps) and don’t over whisk or you will deflate your batter.
Fold the egg whites into the batter.
Then dredge the blossoms into the batter and shaking off the excess and gently lay them in the oil without crowding them.
Do a couple at a time, cook them until they are puffy and golden brown and drain on a paper towel. Sprinkle with sea salt.

You can also stuff these with with goat cheese and herbs.

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While she doesn't recommend eating barbecued food as a steady diet – especially for people with health challenges – personal chef and certified health coach Donna Douglass of Fort Montgomery, above, suggests occasional grilled meals. If you use oil to coat foods, try grape seed, avocado or safflower oils, which have high smoke points. - JEFF GOULDING/Times Herald-Record

Say it isn’t so!

How can something that tastes so good be so potentially harmful? Many health experts say “healthy grilling” is a contradiction in terms.

Before you fire up the grill on a hot summer’s day, you might want to surf over to www.whfoods.com — website of the World’s Healthiest Foods, a not-for-profit organization that promotes healthy eating and cooking. You’ll find information that might make you want to shove the barbecue items straight to the back burner.

According to the site, “when you grill your meat and seafood at high temperatures for long periods of time, the chemical carcinogens produced can lead to cancer. In fact, the American Cancer Association states inhaling the smoke from or eating well-done, charred meat regularly ‘may increase your risk of pancreatic cancer by up to 60 percent, according to findings from a (2009) University of Minnesota study’ …”

What are PAHs and HAs?

The acronyms PAHs and HAs sound funny, but this site says they’re no laughing matter. Polycyclic aromatic hydrocarbons (PAHs) form when the fat drips from the meat into the flames, producing smoke and heterocyclic amines (HAs or HCAS), which can damage your DNA and lead to stomach and colon cancers, just to name a couple.

And if that information doesn’t bring tears to your smoke-filled eyes, the site adds: “As the smoke rises, the PAHs rise also and get into the meat. The more charred and blackened the meat, the more PAHs and HAs it contains.”

The Physicians Committee for Responsible Medicine reports that “meat need not be well done or charred to contain HCAs. Testing has found HCAs in grilled chicken cooked for just three minutes on each side.

Healthy grilling tips

So what’s an unhappy camper to do? The American Cancer Society says that you don’t have to give up your grill to stay healthy. You just need to choose sensible foods and use the right cooking techniques.

Try substituting as many veggies on the grill as possible, but if you just can’t resist making meats your main summer sizzlers, here are a few tips.

– Avoid getting PAHs by grilling lean cuts of meat — eliminate or limit all fatty meats such as sausages and ribs.
– Do not eat any blackened bits of meat or vegetables, which can also have high amounts of PAHs.
– Keep smoke from depositing on fish by wrapping the fish in aluminum foil on the grill.
– When grilling, keep all meat portions small and fill up on more vegetables and fruits.
– Use a meat thermometer while grilling to avoid overcooking.
– Grill vegetable protein burgers as an alternative to meat.

Oils and marinades

Chances are that if every grill came with a warning from the surgeon general, most people would still choose to use one, at least once in a while.

Donna Douglass of Fort Montgomery, personal chef and certified health coach (www.whatscookingforyou.com), understands. She specializes in healthy food choices with an emphasis on organic selections.

If she’s going to splurge on an occasional grilled meal, she says she personally prefers the taste of food cooked on an open fire. Real wood gives the meal a distinctive flavor — apple wood is her favorite.

Douglass says she especially likes grilling in the great outdoors, such as on a camping trip. She wouldn’t recommend barbecued food as a steady diet, especially for those facing health challenges, but for the once-in-a-while occasion, here’s what Douglass suggests:

– If you use oil to coat meats, use one that has a high smoke point to avoid the formation of oxidative damage to the oil itself.
– Grape seed oil has an unusually high smoke point (485 degrees F, on average). Avocado oil and safflower oil have high smoke points, too. The smoke point for olive oils varies greatly according to the blend, but generally is lower — around 400 to 410 degrees — making it a poorer choice for searing or high-temperature cooking.
– A marinade with fresh herbs that is rich in antioxidants such as rosemary may help reduce the potential carcinogen effects of grilling, Donna maintains.
–Most important, don’t let meats burn.

Commonsense advice

When the heat’s up outside, chances are greater that food may be contaminated as well. Using common sense will keep most at bay. Here are a few things Douglass advises:

– Wash hands, especially when handling raw meat and raw chicken.
– Keep raw meats on separate surfaces. Use separate clean cutting boards and make sure they’ve been thoroughly washed. Keep dedicated utensils, too.
– And here’s a hint on flavor: Most meats taste better if they have about 30 minutes out of the cooler and rise to room temperature.

Know your temperatures

– Burgers — 160-165 degrees F
– Chicken — 165 F
– Fish — 145 F
– Pork — 145 F

Different meats have different requirements. To be sure, call the USDA Meat and Poultry Hotline at 888-674-6854 or visit www.fsis.usda.gov.

Meat underdone or not finished at serving time? Rather than oversearing slow-cooking meats to hurry them along, finish them in your indoor oven, Douglass suggests. “Par boiling or par broiling takes away the flavor,” she says.

Strategies to consider

Stacey Hawkins is the Time Savor Gourmet (www.timesavorgourmet.com). She has many suggestions, products and recipes to help busy people make good, healthy food quickly and easily — typically in 20 minutes or less.

Hawkins has several strategies for outdoor grilling, as well.

Transporting foods? She says to take precautions to carry hot, cool and dry things in separate containers. Pack a lot of utensils so you can use different ones for different items.

Hawkins likes using a Ziploc bag for marinades because it “squishes” all around the meats. It also requires less liquid, and you can push out the air to make them even easier to carry.

“Use caution with marinades,” says Hawkins. If you want some left over for sauce at the end, set aside an extra cup from the start. Basting brushes can be loaded with bacteria. Fortunately, many marinades contain vinegar and salt — both help control bacteria. Still, “you should never baste raw meat,” she warns.

“Wait until it’s almost done to add the finishing touches,” she says. “The brush is a transfer agent for contamination when it’s used on uncooked meats.”

The same holds true for barbecue sauce, although for a slightly different reason. “Barbecue sauces typically contain sugars, which will cause flare-ups over the fire,” Hawkins says.

Another basting “no-no” is putting the basting brush inside the marinade. “Give yourself a separate dish for the brush,” Hawkins says.

So, be sure to take necessary precautions to enjoy a barbecue the healthy way — then sit, back, relax and savor the taste of summer that only a sizzling meal prepared outdoors can provide.

Full Story: http://www.recordonline.com/apps/pbcs.dll/section?Category=HEALTH05