YUM, and healthy too!
East Indian Chicken
1 (3-pound) chicken, cut up
1 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon pepper
2 tablespoons vegetable or olive oil
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
2 teaspoons cornstarch
2 teaspoons cold water
Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto® pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.Makes 4 to 6 servings
Source: http://www.gopresto.com/recipes/pressurecooking/eastindianchicken.php
Monday, February 6, 2012
Pressure Cooker Beef Tips
Source: http://www.food.com/recipe/beef-tips-pressure-cooker-141790
Made this today and it was pretty yummy. Instead of beef broth I did a packet of onion soup mix with 2 cups water, also some fat free yogurt to make it creamy and corn starch to thicken it up.
½ cup flour
salt & pepper
2 lbs lean stew meat
1 diced onion
1 (14 ½ ounce) can beef broth
1 teaspoon Worcestershire sauce
8 ounces tomato sauce
¼ cup water
3 tablespoons flour
1 lb noodles
Directions:
1
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
2
Place in pressure cooker. Add onions, broth, tomato sauce and worcestershire sauce. Stir well.
3
Bring up to pressure and cook for 20 minutes.
4
While the beef is cooking prepare the noodles.
5
Make a smooth paste of water or red wine and 3 tablespoons flour; stir into pressure cooker, mixing well.
6
Simmer until thickened.
7
Serve over cooked noodles.
Made this today and it was pretty yummy. Instead of beef broth I did a packet of onion soup mix with 2 cups water, also some fat free yogurt to make it creamy and corn starch to thicken it up.
½ cup flour
salt & pepper
2 lbs lean stew meat
1 diced onion
1 (14 ½ ounce) can beef broth
1 teaspoon Worcestershire sauce
8 ounces tomato sauce
¼ cup water
3 tablespoons flour
1 lb noodles
Directions:
1
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
2
Place in pressure cooker. Add onions, broth, tomato sauce and worcestershire sauce. Stir well.
3
Bring up to pressure and cook for 20 minutes.
4
While the beef is cooking prepare the noodles.
5
Make a smooth paste of water or red wine and 3 tablespoons flour; stir into pressure cooker, mixing well.
6
Simmer until thickened.
7
Serve over cooked noodles.
Friday, November 25, 2011
Cinnamon Applesauce Jello
This dish is one that we've had at holiday meals for as long as I can remember. It is usually served with the main meal, to accompany poultry and the other dishes, just like one would serve cranberry sauce. My mom always made this in a special jello mould that was like a tupperware bundt shaped pan that had interchangeable shapes in the center for various occasions. After the jello set up, she'd always turn the mold upside down on the plate and serve the jello free-standing. I've never done that because (a) I don't have a dish like that, and (b) my consistency is never quite right. All the same, I still enjoy this!
Ingredients:
1 (3 ounce) package cherry Jell-O
1 1/4 cups water
1/3 cup cinnamon red cinnamon candies
1 (16 ounce) jar applesauce
Directions:
1. Combine water with candies and boil to melt candies.
2. Pour over Jello and dissolve.
3. Add Applesauce.
4. Chill.
Notes from Thanksgiving 2011's rendition of this.
-- I used an 8oz package of cherry jello
-- I upped all the measurements of the recipe proportionately
-- The tiny cinnamon redhots are not in season (like valentine's day, when you can get a large bag), and the small little bottle in the cake decorating section with sprinkles was disproportionately expensive, so I bought some of the brach's individually wrapped cinnamon candies (size of a butterscotch) and used those instead. Because they were larger, I knew they'd take more time to melt and added a little extra water. Then, fearing it was too watery and would not set up, I added one packet of Knox gelatin.
-- I put 2 ladles of the mixture into small glass cups (pictured), and the rest into pyrex baking dishes. When we served it at dessert time, it had been sitting out for a bit and wasn't as solid as usual. I think putting it back in the fridge for a bit would've fixed it, because it was solid when we were traveling, and the individual cups at home were solid too (see picture below):
Thursday, November 24, 2011
Pilgrim Hat Cookies
Not healthy, but fun!!!
Blurry picture taken by my camera phone.
Rohit and I made these on Thanksgiving Eve. So easy, yummy, and a hit at our Thanksgiving dinner!
Ingredients:
1 package striped fudge shortbread cookies
1 package reeses mini peanut butter cups
1 tub prepared vanilla frosting
food coloring
2 plastic sandwich bags
scissors
Instructions:
1. Freeze the reese's cups. We found out the hard way that they get mushy when small hands handle them a lot to unwrap at room temperature. If they start frozen, they hold up fabulously. Give them 30-60 minutes before you get to step 4.
2. Lay all the fudge striped cookies upside down on a cookie sheet (fudge side up, striped side down)
3. Take 1 cup of the frosting, place in a small mixing bowl, and put in 7-8 drops of yellow food coloring. Spoon the mixed icing into a sandwich bag and cut a small hole (<1cm) in the corner so you can pipe the icing out of that.
4. Squish a large dallop of yellow frosting in the center of each cookie and place a reese's cup on it, pressing in gently for the frosting to bind the cookies. I found it worked well to do a circle of frosting around the cookie hole so not as much leaked through.
5. Take a few tablespoons (~ 1/4 cup) of plain vanilla frosting from the container, place in a mixing bowl and add 2-3 drops of both red and yellow food coloring. Mix to create orange frosting. Spoon the mixed icing into a sandwich bag and cut a very small hole (1/8 inch) in the corner. This will be used to pipe on the hat buckles and is a little more precise than the yellow frosting.
6. Do a 'dot' or draw a square with the orange frosting to create a buckle on each hat.
7. Place in the fridge or freezer to set up for 30 minutes, then serve at room temperature.
8. Enjoy!
Blurry picture taken by my camera phone.
Rohit and I made these on Thanksgiving Eve. So easy, yummy, and a hit at our Thanksgiving dinner!
Ingredients:
1 package striped fudge shortbread cookies
1 package reeses mini peanut butter cups
1 tub prepared vanilla frosting
food coloring
2 plastic sandwich bags
scissors
Instructions:
1. Freeze the reese's cups. We found out the hard way that they get mushy when small hands handle them a lot to unwrap at room temperature. If they start frozen, they hold up fabulously. Give them 30-60 minutes before you get to step 4.
2. Lay all the fudge striped cookies upside down on a cookie sheet (fudge side up, striped side down)
3. Take 1 cup of the frosting, place in a small mixing bowl, and put in 7-8 drops of yellow food coloring. Spoon the mixed icing into a sandwich bag and cut a small hole (<1cm) in the corner so you can pipe the icing out of that.
4. Squish a large dallop of yellow frosting in the center of each cookie and place a reese's cup on it, pressing in gently for the frosting to bind the cookies. I found it worked well to do a circle of frosting around the cookie hole so not as much leaked through.
5. Take a few tablespoons (~ 1/4 cup) of plain vanilla frosting from the container, place in a mixing bowl and add 2-3 drops of both red and yellow food coloring. Mix to create orange frosting. Spoon the mixed icing into a sandwich bag and cut a very small hole (1/8 inch) in the corner. This will be used to pipe on the hat buckles and is a little more precise than the yellow frosting.
6. Do a 'dot' or draw a square with the orange frosting to create a buckle on each hat.
7. Place in the fridge or freezer to set up for 30 minutes, then serve at room temperature.
8. Enjoy!
Thursday, November 17, 2011
Sunday, November 6, 2011
Pesto Chicken Penne Casserole
Our tri teammate and friend Ericka and her daughters Avery and Brooke brought this to us after Rajiv was born. Shyam, Rohit and I all agreed that it was downright amazing. Thank you for this recipe, Ericka!!!
This one is not at all Weight Watchers friendly, so I didn't bother calculating points.
Ingredients
1 16oz package penne pasta
6 cups cooked chicken
4 cups (16oz) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (16oz) crushed tomatoes
1 jar (16oz) alfredo sauce
1 jar(16 oz) prepared pesto
1.5 c 2% milk
1/2 cup seasoned bread crumbs
1/2 cup parmesan cheese
1 Tbsp olive oil
Directions:
1. Precook and cube chicken
2. Preheat oven to 350. Meanwhile, cook pasta per package directions. While pasta is cooking, in a large bowl combine chicken, cheese blend, tomatoes, spinach, alfredo, pesto, and milk. Drain pasta and add to chicken mixture, toss to mix.
3. Transfer to 2 8inch square baking dishes.
4. In a separate bowl,combine bread crumbs, parmesan cheese, and olive oil. Sprinkle over casseroles.
5. Cover and freeze one casserole for up to 3 months. Cover other casserole and bake at 350 degrees 40-50 minutes.
6. To reheat frozen casserole, thaw in the refrigerator overnight. Remove from fridge 30 minutes before cooking, then bake for 40-50 minutes at 350 degrees.
Lemon Pepper Salmon
Recipe straight from the kitchen of my mom, Sue!
This comes out to one Weight Watchers Points Plus value per ounce.
Ingredients:
Salmon filets
lemon pepper seasoning
non-stick cooking spray
1. Preheat oven to 350 degrees.
2. Spray 2 glass baking pans with nonstick spray (or rub with extra virgin olive oil)
3. Rinse salmon, pat dry with a paper towel.
4. Cut slits in salmon filet every 2-3 inches apart so that each portion will get spices on all sides.
5. Cover generously with lemon pepper seasoning (to taste)
6. Separate salmon into thick/thin filets using kitchen shears. Put thick pieces of salmon in one pan, thin pieces in the other (since cooking times vary based on thickness, you can cook the thinner pieces for a shorter time and not overcook them)
7. Place thick filets in first, set timer for 5 minutes
8. Add second tray with thin filets, set timer for 25 (net cooking time of the thick filets is 30, thin is 25)
9. Take out of oven when cooking time complete, enjoy.
This comes out to one Weight Watchers Points Plus value per ounce.
Ingredients:
Salmon filets
lemon pepper seasoning
non-stick cooking spray
1. Preheat oven to 350 degrees.
2. Spray 2 glass baking pans with nonstick spray (or rub with extra virgin olive oil)
3. Rinse salmon, pat dry with a paper towel.
4. Cut slits in salmon filet every 2-3 inches apart so that each portion will get spices on all sides.
5. Cover generously with lemon pepper seasoning (to taste)
6. Separate salmon into thick/thin filets using kitchen shears. Put thick pieces of salmon in one pan, thin pieces in the other (since cooking times vary based on thickness, you can cook the thinner pieces for a shorter time and not overcook them)
7. Place thick filets in first, set timer for 5 minutes
8. Add second tray with thin filets, set timer for 25 (net cooking time of the thick filets is 30, thin is 25)
9. Take out of oven when cooking time complete, enjoy.
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