Day: February 3, 2018

Pressure Cooker Risotto

Risotto in the pressure cooker comes out perfect every time and NO STIRRING!

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 1/2 c aroborio rice
  • 1 1/2 tsp salt
  • Large pinch of saffron, ground
  • 1/4 c white wine
  • 4 c veggie or chicken stock
  • 1/4 c fresh grated Parmesan
  • 1/4 c chives, minced

Set on sauté add oil and butter, stir in onion and cook till soft. Stir in garlic, cook 30 seconds, stir in rice and salt. Cook, stirring frequently until rice starts to brown. Add saffron and wine, stir until wine is absorbed.

Stir in the stock, cover and cook on high pressure for 6 minutes. Stir in Parmesan and chives.

Serves 4 – 6.

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Slow Cooker Stuffed Pepper Soup

All of Skinny Tastes recipes are wonderful and easy! This makes for a tasty weeknight meal.

  • 1 lb ground beef
  • Salt and pepper
  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 2 14 oz cans petite diced tomatoes
  • 1 14 oz can tomato sauce
  • 1/2 tsp marjoram
  • 3 c cooked brown rice

Brown meat in sauce mode, add onions, and cook until soft. Add remaining ingredients except rice and cover and cook on low for 8 hours.

Serve over rice.

Serves 6.

Korean Style Tacos

I love dishes I can toss in my pressure cooker and forget it! You can also cook for 6 hours in a slow cooker.

  • 1 14-ounce can pears, drained (fresh pears work, too)
  • 1 two-inch knob of fresh ginger
  • 4 cloves garlic
  • 1/2 c soy sauce
  • 2 lbs. top sirloin

For the Tacos:

  • chopped cilantro
  • chopped peanuts
  • kimchi
  • Grated carrots
  • Sliced jalapeño
  • Crisp Bibb lettuce leave
  • Corn tortilla

Make the sauce: Pulse pears, ginger, garlic, soy sauce until mostly smooth. Reserve half for later use.

Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

Serve and let folks assembly their tacos.

Serves 4.

Shrimp Balls

These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.

Sauce:

  • 4 1/2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tsp toasted sesame oil
  • 1 1/2 tbsp sliced scallions

Shrimp

  • 1 lb medium shrimp, peeled and chopped into small chunks.
  • 2 tbsp minced ginger
  • 1 clove garlic, minced
  • 2 tbsp chives, minced
  • 1 egg white
  • Zest and juice of one lime
  • Salt
  • 8 Napa cabbage leaves

Combine ingredients for sauce and set aside.

Combine shrimp ingredients except cabbage and form into one inch balls.

Place cabbage leaves on a steaming rack, fill a pot with one inch of water. Place shrimp balls in and steam for 3 minutes, turning 1/2 way through.

Serve on cabbage leaves with sauce.

Serves 4.

Sweet Garlic Chicken with Kale

  • 1 whole chicken
  • 2 tsp kosher salt
  • Pepper
  • 1 lemon quartered
  • 12 oz of baby kale
  • 5 cloves garlic, minced
  • 1/4 c kalamata olives, halved and pitted
  • Red pepper flakes

Preheat oven to 475.

Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.

In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.

Serve Chard with chicken.

Serves 4 – 6.

Braised Chickpeas and Chard

This is a great weeknight meal – garlic Chard with smoky paprika – amazing!

  • 5 cloves garlic, minced
  • 1/3 c olive oil
  • 2 bunches of Chard, stems removed, chopped into 1 inch pieces
  • 2 tsp cumin seeds
  • Salt
  • Red pepper flakes
  • 2 shallots sliced thin
  • 4 c Chickpeas, rinsed and drained
  • 1 c chicken or veggie stock
  • 4 sliced toasted bread
  • Lemon, quartered
  • Smoked sweet paprika

Heat the olive oil in a large skillet over medium heat, add the garlic and cook until pale golden, add cumin, salt, chili flakes and chicken peas. Cook 10 minutes, stirring. Add the shallots and cook for 3 minutes, stir in Chard leaves and stock. Simmer 10 to 15 minutes.

Place a piece of toast on a plate, top with a quarter of the Chard, serve with a lemon quarter, sprinkle with paprika.

Serves 4.