Danish
Skipper Labskovs
This is inspired by a pressure cooker recipe from one of my favorite writers, Lorna Sass. We’ve modified it to make it more like the Danish traditional beef and potato dish that Stig grew up […]
Pressure cooker
Asian
Pressure Cooker Mongolian Beef
I haven’t used my pressure cooker for a couple of years. This recipe makes me glad we have been reunited! 2 lbs flank steak, cut into thin strips 1 T coconut oil 6 cloves garlic, […]
Cakes
Pressure Cooker Sponge Cake
In a medium saucepan, combine the following: 1/2 C sugar 1 t honey 1/2 C butter 1/2 t vanilla 2/3 C water Heat over low until butter is melted and sugar and honey are dissolved. […]
Cakes
Steamed Caramel Pressure-Cooker Cake
2/3 C sugar 1 t vanilla 2/3 C water 1 T honey 1/2 C butter 2 T dried coconut Bring to a boil in a medium sauce pan and allow to cool. In a bowl, […]
Pressure cooker
Sweet Potato-Apple Soup
2 T butter 1 onion, diced finely 3 stalks celery, sliced 2 lbs sweet potatoes (about 5), peeled and coarsely grated 2 large apples, peeled, cored, and coarsely grated 5 C vegetable stock 1-1/2 t […]
Meat
Pressure-Cooker Beef Stew
1 lb small/new potatoes, scrubbed or peeled (about 8) 1 lb beef stew meat 2 large onions, peeled and cut into quarters 4 medium carrots, peeled and cut into 3-inch chunks 1 sweet potato, peeled […]
Meps original
Amazing Garlic Rice with Amaranth
The texture of this dish is amazing because it’s so creamy. But you can make it without the amaranth, using a whole cup of rice instead. It’s worth it for the taste of the garlic […]
Meat
Hopping John – pressure cooker version
Makes two 400-calorie servings. 1-1/2 oz diced salt pork 1 onion, coarsely chopped 1/2 large green pepper, coarsely chopped 1/2 C dried black-eyed peas 1 C water 4 cloves garlic, chopped 1 C cooked brown […]
Meps original
Cilantro brown rice
2 C brown rice 3-1/2 C water 2 T olive oil 2 T lime juice 1 t grated lime rind, or 1/2 t Key Lime oil 2 t sugar 1 t salt 1 C cilantro, […]
Breakfast
Lablabi or Leb Lebi (Tunisian Chickpea Stew)
This is served for breakfast in Tunisia, and it’s equally good for lunch or dinner. I even found a fun video showing how it’s made. 1-1/2 C dried chickpeas, soaked in water overnight 6 C […]