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The Electric Pressure Cooker Cookbook for Two: 125 Easy, Perfectly-Portioned Recipes for Your Electric Pressure Cooker and Multicooker image

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Read more Fast Food Designed for Two: Whether youre a busy couple, a single-parent family, or empty nesters with adventurous palates, knowing how to cook for two is a handy skill. Leftovers are great, but using your electric pressure cooker to whip up your favorite recipes on a smaller scale not only keeps your taste buds happy, but it also reduces waste. In this book, youll find all kinds of tips and tricks on how to make your electric pressure cooker, a.k.a. multicooker, work for you. Here's a taste of what you'll find inside... Over 100 Recipes: The recipes in this book are easy to understand and use. Each recipe provides the prep time (including minutes for chopping, sauting, and finishing), cook time (how long you should set your pressure cooker timer for), and total time (an approximate overall time from start of prep to sitting down to eat). Quick-Reference Recipe Labels: When time is of the essence, handy recipe labels making choosing a recipe quickly easy to do. You'll have your pick of recipes classified by: 5-Ingredient, 30 Minutes or Less, Comfort Food, One-Pot Meal, Quick and Easy, Worth the Wait. Plus: Light and Healthy, Paleo, Vegan, and Vegetarian meals. A Guide to Electric Pressure Cooking: Electric pressure cooking can be intimidating without a little guidance. This cookbook equips you with an introduction to the basics of electric pressure cooking, outlining how pressure cooking works and cluing you into the Do's and Don'ts of electric pressure cooking. Sample Recipe: Stuffed Acorn Squash Serves 2, Prep time: 35 minutes, Cook time: 29 minutes, Total time: 1 hour 10 minutes Whether served on Thanksgiving Day or in June, this seasonal squash dish, stuffed with wild rice, mushrooms, and chickpeas, is the flavorful vegetarian meal youve been craving. A sprinkle of shaved Parmesan or vegan cheese makes it extra special. Pressure level: High / Release: Natural. Directions: 1. Add 1/2 cup water to the pressure cooker pot and place the steamer basket in the bottom. Place the squash halves cut-side up in the steamer basket. Secure the lid and select manual. Cook on high pressure for 4 minutes, then allow the pressure to naturally release, about 5 minutes. Open the vent at the top and remove the lid. 2. Transfer the squash to a plate and set aside. Carefully remove the steamer basket, then lift the inner pot from the cooker and carefully drain the water. Dry the pot thoroughly and return to the cooker. 3. Preheat the pressure cooker on saut mode. When the display reads hot, add the oil. Add the shallot, celery, and mushrooms and saut until softened, 3 minutes. Add the garlic, sage, thyme, rosemary, and a splash of stock and cook until fragrant, 2 to 3 minutes. Press cancel. 4. Add the remaining stock, the rice, and soy sauce. Stir to combine. 5. Secure the lid and select manual. Cook on high pressure for 25 minutes, then allow the pressure to naturally release, about 10 minutes. Open the vent at the top and remove the lid. 6. Stir in the chickpeas, cranberries, pecans, and balsamic vinegar. Season with salt and pepper and stir to combine. Allow to warm through for 3 to 4 minutes. 7. Spoon the filling into the squash halves and serve topped with shaved Parmesan or vegan cheese (if desired). Variation tip: If youre craving a fall meal and arent a strict vegan, substitute some browned Italian pork sausage for the chickpeas. To make the dish vegan, omit the Parmesan cheese. Ingredients: 1 small (1-pound) acorn squash, trimmed, halved lengthwise, and seeded 1 tablespoon olive oil 1 medium shallot, finely chopped 1 celery stalk, diced 3 ounces portobello mushrooms, finely chopped 1 garlic clove, minced 1 teaspoon chopped fresh sage 1/2 teaspoon chopped fresh thyme 1/4 teaspoon chopped fresh rosemary 1/2 cup Vegetable Stock (page 170) or water, divided 1/2 cup wild rice, rinsed 2 tablespoons soy sauce 1 cup canned chickpeas, rinsed and drained 1/4 cup chopped dried cranberries 1/4 cup chopped pecans 2 tablespoons balsamic vinegar salt Freshly ground black pepper Read more

Details e-book The Electric Pressure Cooker Cookbook for Two

🗸 Author(s): Erica Acevedo
🗸 Title: The Electric Pressure Cooker Cookbook for Two: 125 Easy, Perfectly-Portioned Recipes for Your Electric Pressure Cooker and Multicooker
🗸 Rating : 4.4 from 5 stars (350 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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