Polenta with Mushrooms

Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.

Polenta:

• 5 c chicken stock or veggie stock
• 1 1/2 c polenta
• 3/4 tsp salt
• 1 bay leaf
• 3 tbsp butter or olive oil
• Grated Parmesan

Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.

Mushrooms:

• 1 lb of mixed mushrooms
• Olive oil
• Salt and pepper
• Sage leaves

In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.

Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.

Serves 4.

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Cuban Pork Tacos

I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

• 8 cloves garlic
• Juice and zest of one grapefruit
• Juice and zest of one lime
• 3 tbsp olive oil
• 2 tbsp Brown sugar
• 1 tbsp oregano, chopped
• 2 tsp cumin
• 1 1/2 tbsp salt
• 2 – 3 lb pork shoulder, cut into 4 pieces
• 1 bay leaf
• Cilantro, chopped
• Lime wedges
• Tortillas
• Romaine, chopped
• Avocado, sliced thin
• Tomato salsa

Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

Serve with taco fixings.

Serves 6 – 8.

Pressure Cooker Black Bean Tacos

Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

• 3 poblano chilies, roasted & chopped
• 2 jalapeños, roasted & chopped
• 3 tbsp olive oil
• 1 onion, diced
• 2 tbsp sage, minced
• 3 cloves garlic, minced, plus 1 whole
• 2 tsp chili powder (or more)
• 2 tsp cumin (add same amount as chili)
• 1 lb dried black beans
• 1 tomato
• 1 bunch of cilantro
• 1 jalapeño – not roasted
• 1 bunch of scallions, sliced thin
• 1 head romaine, sliced thin
• 1 avocado, sliced thin
• Taco shells or tortillas
• Cheese of your choice

Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

Serve with taco shells and all the fixings!

Serves 6 – 8.

Pork Belly & Texas Toast

This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy

• 2 thick slices Texas toast or bread, toasted
• 2 poached eggs
• 1 avocado
• 1 bag baby spinach
• Truffle oil
• Pork Belly or bacon, sliced into cubes or strips
• 3 scallions, sliced thin

In a medium pan cook the pork belly or bacon until crisp.

As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.

Divide toast, eggs, spinach, and avocado among plates and top with green onions.

Serves 2.