bcmom's kitchen

bcmom's kitchen

Wednesday, December 6, 2017

Pressure Cooker Turkey Tetrazzini

It seems I've completely neglected this blog! Has it really been since January? And here we're already in December.

We have been eating, really we have. I just haven't been keeping track of any of it. I've actually been doing a lot of cooking in my pressure cooker. Yes, I kept hearing about how handy these appliances can be, and I decided to buy one. I got the Farberware one from Walmart. From what I can tell, they're all pretty much the same whether you buy the Instant Pot that everyone is talking about, this one from Walmart, or another brand.

I really didn't use my pressure cooker much at first because I really didn't know where to start. Thankfully, I stumbled across the Farberware 7-in-1 Pressure Cooker Facebook group (although other brands are more than welcome), and that has made all the difference.  Questions answered, recipes shared, and plenty of support. Now, I use my PC all the time. It really is as handy as everyone said.

We had this turkey tetrazzini for dinner tonight. I've made it before on the stove, but it turns out so well, and it's so easy in the pressure cooker, I see no reason to do it any differently from now on.

Pressure Cooker Turkey Tetrazzini 
adapted from the Best of Mennonite Fellowship Meals cookbook

  • 3 T butter
  • 1 onion, chopped
  • 1/3 cup chopped celery
  • 1 carrot, chopped
  • 1/3 cup chopped green pepper
  • 3 T flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups chicken broth
  • 1 cup milk
  • 8 oz. dry pasta
  • 2 cups chopped cooked turkey
  • 1 cup shredded cheddar
  1. Heat PC on brown/sear setting; melt butter. Add onion, celery, carrot, and green pepper; saute until cooked and starting to brown. Add flour, salt, and pepper; cook for a few minutes. Stir in broth, milk, pasta, and turkey.
  2. Put lid on PC and set to cook for 1/2 the time listed on your pasta bag or box. (For my Farberware, I use the Vegetable setting because the default time is 8 minutes, so there's less adjusting. I set it for 6 minutes tonight.)
  3. Depending on your time schedule, you can either release the pressure when the time is up or do a Natural Pressure Release (NPR). Once the pressure has been released, remove the lid and stir in the cheese.
  4. Serve immediately or replace the lid and leave on the Keep Warm setting until ready to eat.

I really love that I can brown or saute things right in the pot before adding other ingredients and setting it for pressure cooking (or even slow cooking). The pressure cooker will also keep the food warm until we're ready to eat, so it's great for throwing everything in whenever I have time and then expecting a great meal ready at dinner time. It's definitely my kind of kitchen appliance.

Wednesday, January 18, 2017

White Bean Chicken Chili

It's time for another edition of Fantastical Food Fight, where every month a theme or ingredient is chosen, and we all choose a recipe - from a cookbook, blog, or our imaginations - and then share on the same day. 

This month's theme is Slow Cooker Soup, and what could be better during the cold month of January? I love being able to throw some ingredients into the slow cooker first thing in the morning and have a yummy soup by dinner time. Talk about easy! I could probably eat nothing but soup all winter.

I've made this particular soup twice so far, and we really enjoy it. It's very simple and the flavors are fantastic.

White Bean Chicken Chili
from Burnt Apple

  • 2 cans (15 oz each) white beans (Great Northern or Cannellini), undrained
  • 1 pound boneless skinless chicken thighs (or breasts)
  • 1 can Diced Tomatoes & Green Chilies, undrained
  • 1 cup chicken broth
  • 3/4 cup chopped yellow onion
  • 1-1/2 tsp. ground cumin
  • 1 tsp. dried oregano leaves
  1. Place one can of the Great Northern beans into the slow cooker and smash with a potato masher or back of a fork. Add the second can of beans and all other ingredients to the slow cooker, stirring to combine.
  2. Cook on low for 8 hours, or high for 4 hours. Remove chicken from slow cooker, shred, then return to the slow cooker and stir until combined.
  3. Serve topped with sour cream, grated cheese, and tortilla chips if desired.

The first time I made this soup, I used a can of Great Northern beans and a can of Cannellini beans because that's what I had. I also used a can of diced chipotle tomatoes, which gave the soup a really nice flavor. The second time I used home cooked Great Northern beans - 1-1/2 cups of beans and 3/4 cup liquid = 1 can of beans. And I used the tomatoes with green chilies. Both soups were yummy, and of course that's the beauty of soup - ingredients can be adjusted according to your tastes and/or what you have on hand.

Also, though the theme of this Fantastical Food Fight is Slow Cooker Soups, this soup is just as good when made on the stove; it just needs more attention than when throwing everything into the slow cooker. (and sometimes I just don't get everything together early enough in the day to use the slow cooker) For a little extra flavor when cooking on the stove, cook the onions in a bit of olive oil until translucent then add the spices and cook until fragrant. Add the rest of the ingredients, bring to a boil and then reduce heat and simmer for 45 minutes or so, until chicken is cooked.

Sunday, January 8, 2017

Beef and Cabbage Stir Fry

I found this recipe the other day on Pinterest. I'm pretty sure this is going to become a regular around here. Well, as regular as any recipe can be - there are just so many recipes out there that simply must be tried. That doesn't leave much time for repeats... But, seriously, the flavors in this are so good.

Beef and Cabbage Stir Fry
from BudgetByte$

  • Sauce
    * 2 T soy sauce
    * 1 T sesame oil
    * 1 T sriracha
    * 1-1/2 tsp brown sugar
  • Stir Fry
    * 1/2 head green cabbage
    * 2 carrots, cut into matchsticks
    * 3 green onions
    * 2 cloves garlic
    * 1 T fresh grated ginger
    *1/2 lb. lean ground beef (or ground turkey or chicken)
    * Pinch of salt and pepper
  1. In a small bowl stir together the soy sauce, sesame oil, sriracha, and brown sugar. Set aside.
  2. Prepare vegetables so they are ready to go when you need them. Cut cabbage in half, remove the core, and then shred the leaves of one half the cabbage. Peel two carrots and cut into matchsticks (OR use a cheese grater to shred them). Slice the green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot, add the ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in your prepared sauce and the green onions; heat through.
  5. Serve with steamed rice, a sprinkle of sesame seeds, some chow mein noodles, and a drizzle of sriracha, as desired.
Note: this makes a medium spicy stir-fry, so if you're sensitive to heat, start with 1 tsp. sriracha and adjust as necessary. Pass the sriracha for those who like a little heat.

I love spicy, so I used the entire tablespoon of sriracha in the sauce, and I thought it was nicely flavorful but not really spicy at all. My husband said it was a bit spicy for his taste, but he loved the way all the flavors went together, and he ate it anyway. Next time I think I'll cut the sriracha down a bit for him and just drizzle a bit on top of mine. Or add some of this hot chili oil.

Also, as it's a stir fry, any other vegetables you have on hand and want to use can surely be thrown in. The more vegetables the better, right?

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