Cooking the PC Way

The new trend in food preparation is PC - not 'politically correct' or 'personal computer' - but Pressure Cooking, specifically with an Electric Pressure Cooker. I bought one of these new appliances last winter but hadn't been too adventurous with it. After a couple of classes with Chef Alli, I'm trying lots of new recipes beyond my weekly prep of steel cut oats.
The electric pressure cooker is not your grandmother's pressure cooker! No need to clear the kitchen for fear of an explosion or to do guess work for the time and pressure. The electric pressure cooker does cook with pressure and steam within a sealed pot which allows the food to get hotter than the normal boiling point and to cook faster. Most foods cook three to ten times faster than conventional cooking.
That said, the time factor can be misleading. Times given in instructions and recipes may not allow for the time it takes for the cooker to build pressure before cooking time starts, or for the time to allow for a natural release of pressure (if used instead of a quick release).
It is safe and easy to use. The simplest have high and low pressure selections. Others may have selections for various types of food. The timing is preset but can be adjusted.

Here's the soup I served with sandwiches for the family after a long day of travel and moving work. I had prepared the ingredients ahead of time so it all went into the pressure cooker pot and cooked very quickly.

SPICED BUTTERNUT SQUASH SOUP

 1 Tbs. curry powder

¼ tsp. five spice powder*

¼ tsp. cinnamon

2 ½ - 3 lbs. butternut squash, peeled, cut in half, seeds removed, and flesh cut into chunks**

1 yellow onion, diced

2 Granny Smith apples, cored, seeded, and diced

3 carrots, chunked

2 Tbs. packed dark brown sugar

1 Tbs. kosher salt

1 tsp. black pepper

1 bay leaf (optional – I left this out so I didn’t have to fish it out later!)

1-2 tsp. freshly grated ginger root

3 garlic cloves, smashed and minced

zest and juice of 1 orange

1 ½ cups chicken or vegetable broth

sour cream, for garnish

pepitas (or sunflower seeds), for garnish

*Don’t have 5-Spice powder in your cupboard? I didn’t either. Here’s a substitution recipe: 3 Tbs. cinnamon, 6 star anise or 2 tsp. anise seeds, 1 ½ tsp. fennel seeds, 1 ½ tsp. whole black peppercorns, ¾ tsp. ground cloves. Combine in a coffee or spice grinder.

**Choose a butternut squash with a long neck. The seeds are in the bowl of the squash and the neck will be all usable vegetable. Cut off the ends of the squash and prick all over with a fork. Microwave for 3 minutes 30 seconds to soften it for easier peeling and cutting. Peel, cut open and remove seeds from large part at bottom with a spoon. 

Place all ingredients except garnishes into pressure cooker pot; lock lid into place and choose high setting for 20 minutes. When times goes off, perform a quick release to remove all pressure from pressure cooker; remove lid and let soup cool slightly. Use immersion blender to puree soup; or process soup, working in batches, in food processor until smooth. Garnish and serve. 

Slow Cooker Method:

Place all ingredients except garnishes into greased slow cooker; cook on the lowest heat setting for 6-7 hours or on high heat setting for 3-4 hours. (Vegetables are done when they are very fork-tender.) Use immersion blender to puree soup; or process soup, working in batches, in food processor until smooth. Serve soup garnished with sour cream and pepitas or sunflower seeds.

And about those Steel Cut Oats - I make a week's work on Monday and stack the bowls in the refrigerator for a quick breakfast. Into the pressure cooker pot (I spray the pot with oil first), put 1 cup dry steel cut oats and add 3 1/2 cups liquid. Most PC recipes call for water, I think oats made with water are not too tasty. Because dairy products tend to be 'iffy' in the PC, I use about 3 parts milk and 1 part water. That seems to keep the milk from overheating too much but still has a rich flavor. Stir to combine the liquid and oats a little, seal the lid and set the timer for 6 minutes on high. I let the pressure release naturally after cooking and this allows more time for absorbing the liquid and softening the oats. For my breakfasts, I divide the oats between 5-6 bowls, sprinkle with brown sugar, dried cranberries and sliced almonds. Cover with plastic wrap and refrigerate. Easy breakfast! 

Thanksgiving Dinner - Traditional or Not

The first Thanksgiving meal was probably much different from today's traditional menu of turkey, dressing or stuffing, sweet potatoes, mashed potatoes, gravy, cranberry salad, and pumpkin pie.
According to Smithsonian, the Pilgrims and the Wampanoag may have feasted on waterfowl, venison and corn in 1621. Other sources suggest that fish, lobster, clams, berries, fruit, pumpkin and squash were also a part of the menu. Today's fall holiday recipes include many of these seasonal foods as well.
For many families, Thanksgiving is a time of traditional menus. For some it may not even be turkey, but ham or prime rib. Others may opt for a time to try many new foods. Or, as we do, serve some traditional foods and try some new recipes too.
Our traditions are usually flexible, and this year included several new tries. The menu was: herb-baked turkey, roasted vegetables, cornbread dressing, kale salad, cranberry relish, and pumpkin cheesecake.

Here are the recipes we used for three of the new foods - the cranberry relish, cornbread dressing, and roasted vegetables.

CRANBERRY POMEGRANATE RELISH        

Blend together:

1 (12 oz) bag cranberries (fresh or frozen)

1 apple (cored and cut into large chunks)

1 cup pineapple (fresh, or if frozen, thawed)

3 Tbsp pure maple syrup (or honey)

Add to a food processor blender and blend until well combined. Pour into a serving bowl.

Add the Pomegranates:

½ cup pomegranate seeds

Add to the bowl and stir to combine.

(from EatRealAmerica)    Only 35 calories for a ¼ cup serving!

CORNBREAD DRESSSING

Ingredients:

½ cup unsalted butter

1 Tbs. dried parsley

¾ tsp. dried thyme

½ tsp. dried sage

½ onion, chopped

3 celery ribs, thinly sliced

½ cup golden raisins

½ cup dried cranberries

1 Tbs. balsamic vinegar

2 Tbs. maple syrup

5-6 cups crumbled cornbread

2-3 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper, to taste

Instructions:

Prepare cornbread (a prep that is easy is 2 Jiffy corn muffin mixes, 2 eggs, ⅔ cup milk, plus 1 can of cream style corn. Mix and bake as directed).

Sauté onion and celery in butter with herbs until softened.

Stir in raisins, cranberries, vinegar, syrup, and cornbread. Season. Add broth.

Transfer to a baking dish and bake at 350 for 30 minutes.

(Original recipe from Chef Alli for baking in an electric pressure cooker. I adapted the ingredients a bit and chose the traditional oven prep)

SALT AND VINEGAR ROASTED VEGETABLES

 2 sweet potatoes, peeled and cut into chunks

4 carrots, peeled and cut into chunks

6 parsnips, peeled and cut into chunks

1 cup white vinegar

½ cup balsamic vinegar

½ tsp sea salt

olive oil

Preheat oven to 400 degrees.

Prepare vegetables (your choice – we liked the fall collection of sweet potatoes, carrots and parsnips). Add both vinegars and let marinade about 10-15 minutes.

Drain the vegetables and place in a single layer in a shallow oiled baking pan. Sprinkle with olive oil and stir to cover with oil. Bake 20 minutes, stir, and bake another 20 minutes or until tender. Sprinkle with sea salt.

(Adapted from EatRealAmerica)

Pumpkin Treats - again

My treat after the meeting

Another meeting - another hosting duty. How did I get all my club hostessing duties in 2 months? And 2 of the most already-filled-up months of the year. So, yesterday I opted for a simple refreshment with an easy Thanksgiving Punch recipe I'd found on Pinterest.
It turned out to be very easy, and very good. So good several wanted the recipe! We served the punch with quick breads - my favorite recipe in a pumpkin variety. And, by chance, the other hostess brought one from her freezer that I had made for a earlier baked sale. It was the original banana preparation.
So - here is the easiest ever punch/cider recipe for fall: (the original with my adaptions)

Thanksgiving Punch

Ingredients:
2 gallons (1 used 1 1/2 gallons/3 half gallon jugs) apple cider, not spiced
1 12.2 oz bottle caramel syrup (I used 1/2 bottle, what I had in the fridge, that was sweet flavor enough)
1 Tablespoon Pumpkin Pie Spice (I didn't skimp here, love pumpkin pie spice!)
Cinnamon sticks (optional - mostly for looks)
Sliced apples (also optional)

Directions: Pour apple cider into a large drink container. Add caramel syrup. Stir in pumpkin spice, using a whisk. Some will continue to float. Stir occasionally as it is served.
And, it's good hot or cold. I offered it cold, but also had some in cups to heat in the microwave oven (30 seconds per cup).

And my favorite Quick Bread recipe, adapted to Pumpkin:

Special Pumpkin Nut Bread

¾ cup butter, softened

1 package (8 0z) cream cheese, softened

2 cups sugar

2 eggs

1 can (15 oz) pumpkin puree

½ teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups chopped pecans, divided

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add pumpkin and vanilla; mix well. Combine the flour, baking powder, baking soda and salt, add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 inch x 4 inch x 2 inch loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients (powdered sugar + pumpkin spice coffee creamer), drizzle over loaves.

Shredded Beef - Freezer Meal

Many of the many freezer meals prepared at the Kansas Farm
Bureau "Train the Trainer" session. 

Freezer meals are a popular food concept  now. The idea of quick weeknight meals after a few hours of prep ahead on the weekend makes sense. Even though I have more week day time for food prep now, I'm enjoying the convenience of having a supply of freezer meals for quick preparations.  

 

Recently I attended a session by Chef Alli on Freezer Meals. Sponsored by Kansas Farm Bureau, and called Train the Trainer, it was aimed to Family and Consumer Sciences teachers and Extension agents as well as involved community members or County Farm Bureau board members. Our Greenwood County group was the high school FACS teacher, the K-State Research and Extension county FCS agent, our Farm Bureau county coordinator and myself. We had a great time learning more about telling the agriculture story, how the food produced in Kansas is viewed around the world, and hearing from some women ag producers who do a good job of telling their story. The afternoon with Chef Alli was a hands-on demonstration of how to share the story of ag products through food preparation. 

Our Greenwood County crew

Each group prepared 4 of the provided 10 meal packages and each person had 4 meals to take home. The preparation method uses lots of plastic bags to contain the ingredients for freezing, but I think at home some freezer-oven cookware could also be used. Here's one of the recipes our family enjoyed. It made a very tender and tasty beef roast with ingredients I usually have. Using the slow cooker made it especially simple. I cooked the meat all day Saturday, shredded it in the late afternoon and prepared the sandwiches on Sunday. I'll do this recipe again even without the freezer assembly. 

Our preparation at home, hamburger buns instead of
hoagies, with BBQ sauce, onions, beef and cheese. 

Lazy-Butt Pepperoncini Beef Subs

Freezer Prep:

1. Add the following ingredients to a gallon bag and massage to combine:

            4 cloves peeled garlic

            2 cups pepperoncini with juice

2. Add 1 chuck roast (3-4 pounds) to prepared ingredients in gallon bag, then massage bag to combine ingredients with roast; seal bag.

3. Cut 6 slices provolone cheese in half to make 12 elongated pieces, then place into a new quart bag; seal bag, then attach cooking directions label

4. Place both bags of ingredients into new gallon bag and seal.

The prep is simple. Thaw in refrigerator 1-2 days before cooking.

For these beef subs you will need to purchase hoagie buns and make Caramelized Onions (recipe below).

 Place roast and contents of bag into a greased slow cooker; cover slow cooker and cook on low setting for 7-8 hours, or until beef shreds easily with a fork and is very fork-tender. Brush hoagie buns with olive oil and place onto a baking sheet; bake in preheated 375 degree oven for a few minutes until toasted. Dress buns with a bit of bbq sauce; top with caramelized onions (recipe below), warm shredded beef, and provided provolone slices. Pop subs into a very hot oven for just a few minutes until cheese melts. Serve at once! 

Caramelized Onions

Thinly slice 2-3 pounds yellow onions. In a large, heavy skillet, heat 2-3 Tbs. canola oil over medium high heat; add onions to pan and sauté, stirring, until onions begin to soften. Reduce heat to medium low; add a splash of white wine, a splash of good balsamic vinegar, and 1-2 Tbs. dark brown sugar. Cover pan and cook low and slow until onions are a deep golden brown in color, stirring often. Season to taste with kosher salt and freshly ground black pepper.

Good served with baked beans and coleslaw 

Jan’s Note: I reduced the amount of onions to what would be needed for one meal for our family (6 sandwiches) and used 3 large onions. Then as the remaining meat was used for sandwiches, I caramelized more onions as needed.