I am so excited to share with you some of my favorite recipes from my new cookbook, Shabbos Under Pressure: Cooking with Pressure = Pressure Free Cooking. It’s a fun and beautiful cookbook with awesome, easy-to-follow recipes, great stories from my life, and mouth-watering pictures of each recipe.
You can click here to order your copy. I hope you love these recipes as much as I do.
NOTE: EPC = Electric Pressure Cooker.
Mom’s Chicken Cacciatore
INGREDIENTS:
- 1 tablespoon canola oil
- 1 large sweet onion (like Vidalia), cut in half and thinly sliced
- 2 cloves garlic, minced
- 1 pound white button mushrooms, sliced
- 2 cups flour (can be gluten free)
- 1 tablespoon onion powder
- 1 tablespoon garlic power 1½ teaspoons paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 2 small (3-pound) chickens, cut into eighths (skin removed – optional)
- 1 (16-ounce) can tomato sauce 1 (6-ounce) can tomato paste
ADDED WATER: 1 cup
- Set the EPC to sauté/brown mode. Add the canola oil, then the sliced onion and minced garlic.
- Sauté until the onions are slightly caramelized, stirring occasionally with a heat resistant spatula.
- Add the mushrooms and continue cooking until the mushrooms are soft.
- Turn of the EPC.
- Remove the vegetables from the EPC pot and place in a medium bowl. Set aside.
- Place the flour in a large casserole dish. Add the onion powder, garlic powder, paprika, freshly ground black pepper and salt. Stir to blend.
- Add the 1 cup of ADDED WATER to the EPC pot. Scrape the bottom of the pot with a heat resistant spatula to remove any additional browned bits that may be stuck to the bottom.
- Place a rack in the EPC pot.
- Dredge each piece of chicken in the flour until completely coated. Set the coated chicken on the rack in the EPC pot. Repeat with the remaining pieces, stacking them evenly.
- Cover the chicken with the tomato sauce. Top with the mushrooms and onions.
- Lock the lid and close the pressure valve. Cook using manual high pressure mode for 20 minutes. Naturally release the pressure for 15 minutes, then manually release the pressure
- Remove the chicken and rack from the EPC pot.
- Stir the tomato paste into the remaining hot sauce until it is completely blended.
- Serve the chicken hot, topped with sauce, mushrooms and onions.
Beef Fry Fried Rice
INGREDIENTS:
- 1 tablespoon olive oil
- 6-8 ounces Beef Fry, Facon (imitation bacon), or Deli Ends cut into ½ inch strips
- 2 large eggs, beaten
- 1 cup long grain brown rice (I like Uncle Ben’s)
- 1 tablespoon soy sauce
- 1½ cups low sodium chicken or vegetable stock
- 8 ounces frozen mixed vegetables, thawed
- Set the EPC to sauté/brown mode. Add the oil and fry the beef until crispy. Add the eggs and fry, stirring constantly, until scrambled.
- Remove the beef and eggs from the EPC pot, and place in a large bowl or casserole dish.
- Add the rice, soy sauce and stock to the EPC pot. Lock the lid and close the pressure valve.
- Cook for 14 minutes using manual high pressure mode. Naturally release the pressure for 20 minutes then manually release the pressure.
- Spoon the rice into the bowl/casserole with the beef and eggs. Add the thawed mixed vegetables and stir to combine. Serve hot.
Coca Cola Roast
INGREDIENTS:
- 3–3½ pound beef roast
- 2 cups Coca Cola
- 3 cup orange juice
- 1 pound baby carrots
- 3 stalks celery, sliced lengthwise and cut into 3” pieces (or more if you like)
- 3 cup ketchup
- ¼ cup onion soup mix
- Place a rack/trivet into the EPC pot. Place the roast on top of the rack.
- Pour the Coca Cola and orange juice over the roast.
- Carefully arrange the vegetables around the roast.
- Pour the ketchup over the roast and vegetables, then sprinkle the onion soup mix over the roast/vegetables.
- Lock the lid and close the pressure valve. Cook for 55 minutes using manual high pressure mode.
- Naturally release the pressure for 30 minutes, then manually release the pressure.
- Remove the roast. Wait 10 minutes, then thinly slice the roast. Place the slices in a roasting pan or casserole. Top with the vegetables and pan juices. Serve hot or cold.
Apple Pecan Squash with Goji Berries
INGREDIENTS:
- 1 pound butternut squash, peeled, seeded and diced into ½-1 inch cubes
- 2 pounds (4 cups apples), peeled, diced into ½–1-inch cubes
- ½ cup light brown sugar or maple syrup 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lime juice 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- â…› teaspoon freshly ground black pepper 1 cup chopped pecans
- 1 cup goji berries
- ½ cup dried cranberries
ADDED WATER: 1 cup water
- Place the cup of ADDED WATER into the EPC pot
- Add the diced squash and apples.
- Sprinkle the light brown sugar/maple syrup, olive oil, freshly squeezed lime juice, cinnamon, nutmeg, salt and freshly ground black pepper over the squash.
- Lock the lid and close the pressure valve.
- Cook using manual high pressure mode for 7 minutes, then manually release the pressure.
- Stir the pecans, goji berries, and dried cranberries into the squash mixture. Serve warm.
You can click here to order your copy of Shabbos Under Pressure.