The Healthy Pressure Cooker Cookbook

Description

Tasty, timesaving recipes for busy cooks using stove-top or electric pressure cookers Pulled pork in 30 minutes. Sweet potato curry in 20 minutes. Steamed mussels in 10 minutes. It’s not magic. It’s what pressure cooking makes possible. Now that today’s modern pressure cookers are safer than ever, there’s no need to fear kitchen explosions—and no more excuses for ordering takeout or microwaving frozen dinners. In The Healthy Pressure Cooker Cookbook, Janet A. Zimmerman offers a mix of 125 classic, international, and modern pressure cooker recipes for all eaters who want to put whole foods meals on the table, but not spend all day cooking them. Here you’ll find: • The 10 must-know do’s and don’ts of pressure cooking • A step-by-step guide to using your pressure cooker • Guidance for adapting your favorite recipes for the pressure cooker • Recipes with pressure cooking times and preparations for both stove-top and electric pressure cookers • Nutritional information with every recipe and labels for Paleo, gluten-free, vegetarian, vegan, and one-pot meals to help you find the recipe that’s right for you Recipes include: Bone Broth, Smoked Salmon Chowder, Honey-Chipotle Chicken Wings, Asian Pork Sliders, Beef Barbacoa Tacos, Three-Bean Vegetarian Chili, Balsamic-Braised Brussels Sprouts, and more! Introduction CHAPTER ONE HEARTY, HEALTHY MEALS IN A FLASH CHAPTER TWO MEAT SHORT RIBS WITH PORTER AND ONIONS BEEF BARBACOA TACOS GOULASH TOMATO-GLAZED MEATLOAF BEEF BOURGUIGNON MUSTARD-GLAZED SPARERIBS BEEF STROGANOFF CORNED BEEF AND CABBAGE POT ROAST WITH ROOT VEGETABLES GARLIC-ROSEMARY BABY BACK RIBS PULLED PORK WITH MUSTARDY BARBECUE SAUCE ASIAN PORK SLIDERS PORK TENDERLOIN WITH BRAISED APPLES AND ONIONS CHILI VERDE PORK RAGU ITALIAN STUFFED PEPPERS PORK TENDERLOIN WITH RICE PILAF LAMB CURRY LAMB AND BULGUR-STUFFED ACORN SQUASH LAMB SHANKS PROVENÇAL CHAPTER THREE POULTRY BRAISED TURKEY IN RED WINE ONION-THYME SMOTHERED CHICKEN CHICKEN WITH ARTICHOKE HEARTS AND MUSHROOMS HONEY-CHIPOTLE CHICKEN WINGS TURKEY TENDERLOIN WITH SUN-DRIED-TOMATO PESTO CHICKEN THIGHS IN SHERRY VINEGAR SAUCE COQ AU VIN CHICKEN AND DUMPLINGS PENNE WITH CHICKEN, PEPPERS, AND ARUGULA CURRIED CHICKEN SALAD TURKEY SLOPPY JOES INDIAN-STYLE CHICKEN IN YOGURT SAUCE CHICKEN, RICE, AND MUSHROOM CASSEROLE DUCK QUARTERS WITH APRICOTS AND PRUNES CHAPTER FOUR FISH AND SEAFOOD CIOPPINO HALIBUT AND BOK CHOY WITH GINGER BROTH STEAMED MUSSELS IN PORTER CREAM SAUCE CLAMS STEAMED IN LEMON-GARLIC BROTH SNAPPER VERACRUZ FISH AND VEGETABLE “TAGINE” WITH CHERMOULA SALMON AND VEGETABLES “EN PAPILLOTE” SMOKED SALMON CHOWDER POACHED SALMON WITH DILL SAUCE SUCCOTASH WITH SHRIMP CHAPTER FIVE SOUPS, STEWS, AND CHILIES FRENCH ONION SOUP MUSHROOM SOUP WITH SNOW PEAS AND SCALLIONS BORSCHT ROASTED TOMATO SOUP CARROT SOUP CREOLE WHITE BEAN SOUP SPLIT PEA AND HAM SOUP BUTTERNUT SQUASH SOUP CHILI CON CARNE SAUSAGE, BEAN, AND KALE SOUP BROCCOLI-PARMIGIANO-REGGIANO SOUP CHICKEN AND SAUSAGE GUMBO POTATO-LEEK SOUP ROASTED RED PEPPER AND ONION SOUP CHICKEN NOODLE SOUP BEEF AND BARLEY SOUP CHAPTER SIX BEANS AND GRAINS RISOTTO WITH PEAS AND SHRIMP MASOOR DAL RED BEANS AND RICE SPICY CITRUS BLACK BEANS “BAKED” BEANS FRIJOLES REFRITOS (REFRIED BEANS) POLENTA WITH ROASTED RED PEPPERS AND ONION JAM THREE-BEAN VEGETARIAN CHILI QUINOA “RISOTTO” WITH PROSCIUTTO AND ASPARAGUS ARROZ VERDE WILD AND BROWN RICE PILAF MEDITERRANEAN CHICKPEA SALAD WHITE BEANS WITH ROSEMARY AND PROSCIUTTO WILD RICE SALAD WITH WALNUTS, CELERY, AND APPLES HUMMUS SPANISH RICE SHRIMP AND SAUSAGE JAMBALAYA BLACK BEAN AND SWEET POTATO TACOS CHAPTER SEVEN VEGETABLES AND SIDES SPICY VEGETARIAN STUFFED PEPPERS BOW TIE PASTA WITH MUSHROOM SAUCE THAI SWEET POTATO AND SNAP PEA CURRY “SAUTÉED” MUSHROOMS TANGY GARLIC MASHED POTATOES MASHED SWEET POTATOES WITH ROSEMARY AND PARMESAN STEAMED ARTICHOKES WITH TWO DIPPING SAUCES RATATOUILLE BALSAMIC-BRAISED BRUSSELS SPROUTS BEETS AND GREENS WITH HORSERADISH SAUCE BEET SALAD WITH MINT AND FETA CHEESE BRAISED CELERY AND TOMATOES CURRIED CAULIFLOWER BRAISED RED CABBAGE AND APPLES GLAZED ONIONS CARROTS ESCABECHE WARM FRENCH POTATO SALAD CHAPTER EIGHT BREAKFAST AND DESSERT “SOFTBOILED” EGGS EGG AND CHEESE BREAKFAST SANDWICHES BREAKFAST GRITS WITH CRANBERRIES AND ALMONDS STEEL-CUT OATMEAL WITH APPLES AND CINNAMON CRUSTLESS QUICHE CUPS WITH BACON AND ONIONS INDIVIDUAL SPINACH AND FETA STRATAS CINNAMON FRENCH TOAST BREAD PUDDING BLUEBERRY AND PEACH COMPOTE COCONUT RICE PUDDING WITH DATES VANILLA-GINGER CUSTARD LEMON CUSTARD POACHED PEARS IN PORT BRANDY-SPICED APPLES CHOCOLATE BROWNIE CAKE BOURBON-MAPLE BREAD PUDDING BLUEBERRY CLAFOUTI MOLTEN GINGERBREAD CAKE CREAMY ORANGE CHEESECAKES CHAPTER NINE STOCKS AND SAUCES CHICKEN STOCK BEEF STOCK BONE BROTH MUSHROOM STOCK ONION JAM QUICK MARINARA SAUCE RED TABLE SALSA APPLESAUCE CRANBERRY-APPLE CHUTNEY TOMATO RELISH Pressure Cooking Time Charts Measurement Conversion Charts The Dirty Dozen & the Clean Fifteen About the Author