Fancy dinner in less than 30 minutes? You got it! I served it with some sautéed spinach and baked bread.
16 oz 2 thick salmon filet
4 tbsp dijon
1/2 tsp dill
1/4 tsp black pepper
1/2 c white wine
1/2 c broth
1 onion, sliced thin
2 tbsp creme fraiche or heavy cream
Pour wine and brothe into multicooker, add onions. Place a vegetable steamer on top of the onions and line with parchment paper. Lay the filet on top, spread mustard on fillet, sprinkle on dill and pepper.
Cook on high pressure (9-11 psi) for 6 minutes.
Place the salmon on a platter and cover with foil.
Set cooker on medium high, whisk in creme fraiche and bring to a boil whisking. Cool until thickened. Pour over fillet and serve.
Serves 2 – 4.
This is so simple and so tasty. It tastes even better the next day. Totally time is just about an hour.
1 3 lb pork loin roast
1 red onion, sliced thin
2 grabby smith apples, sliced thin
4 springs thyme
2 bay leaves
1/2 c white wine
1/4 chicken broth
1/2 tsp salt
1/2 tsp groubd black pepper
Add all ingredients to the pressure cooker, stir.
Set on high pressure (9-11 psi) set for 30 minutes. Remove the rhyme and Bay leaves when done.
Use to forks to shred the Pork and serve.
Serves 6 – 8.
This takes a little time, and it’s totally worth it.
1/2 lb penne pasta
2 tbsp olive oil
3 cloves garlic, minced
3 14 oz cans tomatoes, 2 drained
4 oz soft goat cheese
1/2 c parmesan, grated
1/4 c basil, chopped
1/2 c bread crumbs
Preheat oven to 350.
Cook pasta according to package.
Heat 1 tbsp oil over medium heat in a medium pot, add garlic and cook about 30 seconds, add tomatoes and salt. Cook for 20- 30 minutes until tomatoes cook down and fragrant. Remove from heat and purée with an immersion blender. Stir in cheeses and basil. Stir in pasta. Poor into a baking dish.
Toss breadcrumbs with 1 tbsp of olive oil and spread over the pasta.
Bake 30 minutes.