The Pressure Cookers

A bunch of us bought our electric pressure cookers before Christmas and I was just wondering if you’re all using them and loving them? Mine is the Cuisinart model but some of you got the Instant Pot (and probably other models) and I’m wondering what you all think.

Electric Appliances

Electric Appliances

I never like having things sitting on the counter but my pressure cooker hardly ever gets moved off the counter. Same with my yogurt maker but this post is about the pressure cooker.

Almost every morning, I “boil” 4 or 5 bantam eggs in the pressure cooker. These are eggs that are either fresh from that same morning or were laid the day before and they always peel perfectly!

Boiled Eggs

Boiled Eggs

We either have chicken salad, tuna salad, green salad or spinach salad almost every day and all of those get boiled eggs.

The cooker gets used at least one more time just about every day. Quinoa for breakfast cooks in 1 minute and sits for 10 minutes. It’s ready to eat before I’m ready for us to sit down and eat. There’s fruit to wash, bacon to fry . . and the quinoa is ready before I get any of that done. Easy and quick and health . . would be more healthy if I left off the bacon but that’s not happening.

This morning I cooked eggs for tuna salad, then I cooked pinto beans for tonight and now I have a chuck roast in there for Beef Enchiladas tonight.

I know I probably shouldn’t but I’m really tempted to get the Instant Pot . . just because there are a lot of days I could have two going at once. And, as Vince says . . it’s using electricity instead of propane and we’re producing electricity. I think I’ll use his own argument and get myself an Instant Pot.

Seriously, how are you liking your pressure cookers?

 

 

Dinner Tonight

Vince went by the grocery store for me today and even though he has my grocery list, I never know quite what he will bring home. For sure, if there’s anything on sale, it’s going into his basket. Today, it was a package of ground lamb.

Ground Lamb

Ground Lamb

That wasn’t on my menu but I got online and found Moroccan-Style Lamb and Chickpeas and I had everything I needed, more or less.

Ingredients

Ingredients

The changes I made:

  1. The dish seemed like it needed a little extra tartness so I also added the juice of one lime.
  2. The sauce was not thickening (not sure why they thought it would) so I mixed a little cornstarch with water and stirred that in to thicken the sauce.
  3. I do not like raisins at all so I chopped some dried apricots and added those instead of the raisins.

Then, for the Couscous-Arugula Salad, I substituted spinach for arugula since I seem to be using spinach three meals a day these days!  :)

Dinner

Dinner

It was seriously delicious . . if I do say so myself!

Wontons

Last week I was looking through the classes at Craftsy and I noticed an Asian Dumpling class and signed up for it. I love wonton soup but we don’t have a Chinese restaurant here that we like so the best I can do is get wonton soup off the buffet at the place we do have but the filling kinda scares me so I eat the skin and leave the filling.

Wonton Skins

Wonton Skins

 

I watched a couple of the lessons and couldn’t wait to try making wontons. They seemed easy . . don’t have a clue why I never tried it before now. I needed to buy the wonton skins and yesterday was the first day I was out shopping so I bought the skins and I had everything else I needed to make them. These came from Walmart and they were something like $1.99 and there’s more than enough for one meal in there. I saw that the use by date was April 11, and picked up three packages, thinking I would use them before they expired but I think I’m going to use all three packages before the weekend ends!

Last night, I made the shrimp filling and was surprised at how easy they were to fold up.

Wontons

Wontons

Some of them went into soup.

Wonton Soup

Wonton Soup

Some of them were fried and served with two sauces that I made. I wanted to try the homemade sauces but from now on, I’ll probably use storebought sweet & sour sauce (mainly because I don’t use it and Vince could care less about homemade vs. storebought). The darker sauce is mostly soy sauce and a spicy oil and I love it.

Fried Wontons

Fried Wontons

We were both so happy with how good they were. We sat down after dinner and I said . . I could make some kind of dessert with wontons! I mashed up a banana, added brown sugar, a drop of vanilla and a tad of cornstarch to thicken it all up. They were served with Blue Bell Homemade Vanilla ice cream and a bit of caramel sauce.

Banana Wontons

Banana Wontons

That is going to be hard to beat but tonight, I was thinking I might add some sugar to cream cheese, add a bit of chopped strawberries and make it like strawberry cheesecake! 

Last weekend I had made some sausage with ground pork and what we didn’t eat, I stuck in the freezer. I took that out this morning, added some finely chopped cabbage, green onions, ginger and oyster sauce and made pork wontons.

Wonton

Wonton

The more I made them, the better they looked and the quicker it went.

Wontons

Wontons

Again, some of the pork wontons were fried and some went into soup.

Wontons

Wontons

Even though the wonton bug bit me via Craftsy, at Steamy Kitchen, there’s an excellent blog post and a video and you can become an expert wonton maker in minutes after reading her post and watching her video. Watch it if you dare . . you may be making wontons twice a day for a few weeks!  They are so fun and so yummy!