We are adapting our favorite Chef Brad’s recipes by preparing them in advance as frozen
crock-pops. The ingredients are
assembled and frozen in containers that can removed just before
cooking. In this case, we are
speeding things up by popping the frozen food into the pressure cooker rather
than a crock pot. It would be
confusing to call them pressure-pops, so we’ll continue referring to them as
crock-pops. The amount of extra time required in the pressure cooker because the food begins cooking in a frozen state remains to be determined. We'll let you know after we test these.
Millet Rigatoni
This recipe is a family favorite at Chef Brad's home. So easy and so
tasty. This must be done in an electric pressure cooker. The electric pressure cooker is amazing for this meal.
Ingredients
16 oz Sweet ground Italian Sausage
½ cup Millet, uncooked
26 oz pasta sauce, garlic and herb
28 oz Crushed tomatoes, or Whole tomatoes crushed with hand
12 oz can roasted red peppers, chopped
2 T. Italian seasoning
1 lb. dry rigatoni
Salt and pepper
2 cups water (if using crock pop, add water to the pressure cooker)
2 cups water (if using crock pop, add water to the pressure cooker)
Directions
Turn on an electric pressure cooker to high heat. Let it
begin the heat up. Add the sausage with a little olive oil. Using a flat spoon,
break up the meat in the cooker to let it begin to brown. Add the millet into
the sausage. When it is about half way brown, you can begin to add all the
other ingredients. Once the ingredients are all in the cooker, add a can full
of water (using the pasta sauce can). Add more water if needs be till the water
line is right above the pasta. Place on the lid, and cook for six minutes on
high pressure. Let pressure come down naturally and open and top with cheese
and close until cheese melts.
Crock Pop Directions: unmold frozen crock pop, add 2 cups water to the pressure cooker, and change the processing time to 16 minutes on high, letting the pressure come down naturally.
Chicken Thigh Stew
This soup is soul food. So tasty, you will want to make sure
you have leftovers. Chef Brad serves this stew on or over pressure cooked Yukon Gold
potatoes.
Prep Time: 5 minutes
Cook Time: 12 minutes
This recipe is Gluten Free
Ingredients
10 skinless chicken thighs
3 stalks celery, chopped
1 yellow onion, chopped
3 garlic cloves, chopped
2 large carrots, chopped
3 tablespoons olive oil
Fresh rosemary, parsley, and marjoram, chopped
1 large can fire roasted tomatoes
1/2 cup brown rice
Salt and pepper to taste
Corn starch or Ultra gel for thickening (try 2 tablespoons CS in a little water)
6 ½ cups water (If using crock-pop add water to the pressure cooker)
Directions
In pressure cooker, sauté onions, garlic, celery, and
carrots in 3 tablespoons olive oil. Add some of the water and sauté for 3
minutes. Add remaining ingredients and place lid on pressure cooker and cook
for 12 minutes. Remove lid and thicken with Ultra gel or corn starch. Salt and
pepper to taste.
Serve over cooked potatoes.
Pop crock direction: add 6 1/2 cups water to pressure cooker. Change processing time in the pressure cooker to 22 minutes. Quick release and thicken sauce with corn starch or ultra gel (see instructions above).
Lemon Chicken
This is a wonderful new twist on a old favorite recipe of Chef Brad's that he called Lemon Chicken Louise, after his wife. He has updated it using
whole grains and the result is amazing.
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Completion Time: 30 minutes
Ingredients
8 chicken thighs, skin off
2 cups fresh ground whole grain flour, I like a mixture of
spelt, barley, and brown rice.
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
Peanut oil
Salt and pepper
Fresh parsley, chopped
Directions
Crock Pop instructions: Add 1 cup water. Process on high for 25 minutes. Let pressure release naturally.
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