This is the first dessert I made in the pressure cooker. Basically, you make rice. Then stir the other ingredients using the "Saute" mode. Easy peasy.
Rice Pudding
Prep Time: 5 minutes Pressure Cook Time: 4 minutes
Additional Cooking: 3 minutes
Ingredients:
1 cup Arborio rice
1.5 cups water
1/4 tsp salt
2 cups milk
1 tsp cinnamon
1/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup raisins
Directions:
Cook the rice by putting the Arborio rice, water, salt in the inner pot. Pressure cook on Manual mode high pressure for 4 minutes.
QR (quick release pressure). Stir in milk, cinnamon, sugar.
Using "Saute" button, stir in beaten eggs with vanilla extract. Keep stirring until everything is incorporated. Press cancel. Mix in raisins.
Rice pudding is served warm or cold. Your choice!!
Enjoy!!
Showing posts with label Quicker Recipes. Show all posts
Showing posts with label Quicker Recipes. Show all posts
Friday, April 28, 2017
Wednesday, August 7, 2013
Dill Egg Salad (No Mayo)
I haven't written any recipes all summer!! So today, I will share with you an egg salad recipe. Usually, when I think of egg salad, the two things that come to mind are cholesterol and fat. With all those eggs and all that mayo, it can't be good to have too many of them.
Started to sift through recipes for healthy substitutions... My egg salad was mayo-less.
This is a great recipe for picnics, tea parties, lunch/dinner.
Dill Egg Salad
Cook Time: 10 minutes Prep Time: 20 minutes
Ingredients:
6 eggs
3 tbsp greek yogurt
1/2 - 3/4 tsp coarse sea salt (this is to your liking)
1/2 tsp black pepper
2 tbsp dijon mustard
Directions:
Bring a pot of water to boil for the eggs. Generally, it takes about 9 minutes to get a hard boiled egg. I like to boil it longer just in case. Once that is done, strain the hot water. add cold water to the eggs. You don't want to burn your fingers while trying to peel them. Gently hit the hard boiled eggs against the side of the pot. Peel off the egg shells.
To make it less cholesterol, only use 1-2 egg yolks. Most people will want two to mash with the egg whites, but I am fine with just keeping one egg yolk. Discard the other 4 or 5 egg yolks. They stay intact, so it's easy to do.
Chop the egg whites (Or you can pulse it a couple times in the food processor. I don't like to do that since I have to wash the food processor.). In a bowl, mix the chopped egg whites with the egg yolk(s). Mix well so that the egg yolk is more even distributed.
In a separate bowl, add the greek yogurt, dill, and salt. I tasted the mixture, it still tasted like yogurt. What transformed it into a salty mixture was the mustard. Add mustard and black pepper. Then taste and see if you want more salt, pepper, etc.
Pour the yogurt mixture into the bowl with the chopped eggs. Mix with a spoon. That's it!
I like to put the egg salad on wheat bread. Adding arugula would be a nice touch but I didn't have any on hand. I chopped some green beans to give my egg salad a crunchier texture.
You can get creative by making shaped tea sandwiches, open faced sandwiches, pita pockets, etc.
Enjoy!!
Started to sift through recipes for healthy substitutions... My egg salad was mayo-less.
This is a great recipe for picnics, tea parties, lunch/dinner.
Dill Egg Salad
Cook Time: 10 minutes Prep Time: 20 minutes
Ingredients:
6 eggs
3 tbsp greek yogurt
1/2 - 3/4 tsp coarse sea salt (this is to your liking)
1/2 tsp black pepper
2 tbsp dijon mustard
Directions:
Bring a pot of water to boil for the eggs. Generally, it takes about 9 minutes to get a hard boiled egg. I like to boil it longer just in case. Once that is done, strain the hot water. add cold water to the eggs. You don't want to burn your fingers while trying to peel them. Gently hit the hard boiled eggs against the side of the pot. Peel off the egg shells.
To make it less cholesterol, only use 1-2 egg yolks. Most people will want two to mash with the egg whites, but I am fine with just keeping one egg yolk. Discard the other 4 or 5 egg yolks. They stay intact, so it's easy to do.
Chop the egg whites (Or you can pulse it a couple times in the food processor. I don't like to do that since I have to wash the food processor.). In a bowl, mix the chopped egg whites with the egg yolk(s). Mix well so that the egg yolk is more even distributed.
In a separate bowl, add the greek yogurt, dill, and salt. I tasted the mixture, it still tasted like yogurt. What transformed it into a salty mixture was the mustard. Add mustard and black pepper. Then taste and see if you want more salt, pepper, etc.
Pour the yogurt mixture into the bowl with the chopped eggs. Mix with a spoon. That's it!
I like to put the egg salad on wheat bread. Adding arugula would be a nice touch but I didn't have any on hand. I chopped some green beans to give my egg salad a crunchier texture.
You can get creative by making shaped tea sandwiches, open faced sandwiches, pita pockets, etc.
Enjoy!!
Monday, November 19, 2012
Fast Baked Potatoes
I love potatoes!! Whether they are mashed, scalloped, baked, roasted...you name it. But probably my favorite potato is the baked potato. I had childhood memories of going to Carl's Jr to get my broccoli and cheese potato. Don't think they have it anymore.
The problem with making baked potato is that it takes an hour in the oven! Found several recipes on how to make quick baked potatoes. It worked!!!
Quick Baked Potato
Prep Time: 5 min Cook Time: 25 min
Ingredients:
Russett Potatoes (Mine were small)
Directions:
Preheat the oven to 400F. Wash the potatoes. Poke some holes with a fork. Place them in the microwave oven for five minutes.
Place the potatoes on a baking sheet/pan. Bake them in the oven for twenty minutes. They are done!!! Yes, it really was that simple. Cut down the time from one hour to half an hour. Woo-hoo!!
With a knife, make an incision on the top so that the steam can escape. Add butter and other toppings desired.
Enjoy!!
*Note: I did this a second time. Before I put it into the microwave oven, I put some white truffle oil on the potato and sprinkled some sea salt. Love the aroma of white truffle oil!!
The problem with making baked potato is that it takes an hour in the oven! Found several recipes on how to make quick baked potatoes. It worked!!!
Quick Baked Potato
Prep Time: 5 min Cook Time: 25 min
Ingredients:
Russett Potatoes (Mine were small)
Directions:
Preheat the oven to 400F. Wash the potatoes. Poke some holes with a fork. Place them in the microwave oven for five minutes.
Place the potatoes on a baking sheet/pan. Bake them in the oven for twenty minutes. They are done!!! Yes, it really was that simple. Cut down the time from one hour to half an hour. Woo-hoo!!
With a knife, make an incision on the top so that the steam can escape. Add butter and other toppings desired.
Enjoy!!
*Note: I did this a second time. Before I put it into the microwave oven, I put some white truffle oil on the potato and sprinkled some sea salt. Love the aroma of white truffle oil!!
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