$27.00
Product Description
Are you up for a new culinary venture? I’m talking about the current revival of the pressure cooker! This type of food preparation had its hay day in the 1950’s. In discussing this appliance with people, several opinions have been expressed:
1) “I love the idea of being able to prepare delicious meals in a fraction of the usual time”.
2) “Aren’t those things dangerous?” and
3) “I remember we had one of those when I was a kid.”
Pressure cookers have evolved over the years and most of the current models have features that make them safer and easier to use.
There are many advantages to using this “closed” system of preparing meals:
1) Saves time because meals are prepared in a fraction of the time required by other methods.
2) Saves energy because of the time-saving aspect of pressure cooking.
3) A big nutritional boost – More vitamins and minerals are retained and vegetables keep their natural colors because they are not exposed to oxygen during cooking. Healthful dried beans and legumes can be prepared in a fraction of their traditional cooking time.
4) A cooler and cleaner kitchen.
Menus
Week 1
Day 1: Hungarian Chicken, add steamed broccoli spears
Day 2: Mustard and Bacon Cube Steaks, with steamed baby Brussels sprouts
Day 3: Country Pork Ribs, add brown rice and a big salad
Day 4: PC Salmon Steaks, with steamed new potatoes and steamed asparagus
Day 5: Ratatouille, add a big salad and some garlic toast
Day 6: Sausage, Potato and Cabbage Soup, with a relish tray, crusty bread and butter
Week 2
Day 1: Chicken Piccata, add baked sweet potatoes and steamed green beans
Day 2: Halibut Ragout, with a big spinach salad and some warm crusty bread
Day 3: Pork Loin with vegetables, add steamed broccoli
Day 4: Pumpkin Soup, with a relish tray and some whole grain rolls
Day 5: Swiss Steaks, add some steamed baby Brussels sprouts
Day 6: PC Chili, with a big salad and some corn muffins
Week 3
Day 1: Whole Chicken, add garlic mashed potatoes and steamed broccoli
Day 2: NYC Clam Chowder, with a big spinach salad and some crusty bread
Day 3: Grandma’s Pot Roast, add steamed baby Brussels sprouts
Day 4: Red Rice and Beans, with stir-fried zucchini, yellow squash and snow peas
Day 5: Rosemary Pork with Apples, add steamed new potatoes, carrots and green beans
Day 6: East Indian Chicken, with brown rice and steamed broccoli
Week 4
Day 1: Roasted Moroccan Chicken, with whole wheat couscous tossed with raisins and steamed green beans
Day 2: Garlic Lamb Shanks, with mashed potatoes, steamed baby carrots and green peas
Day 3: Frisco Cioppino, add a big spinach salad and some crusty bread
Day 4: Louisiana Red Beans and Rice, with a big salad and some corn muffins
Day 5: Steak Roll-ups, add baked potatoes and steamed broccoli
Day 6: 5-Spice Asian Pork, with brown rice and stir-fried zucchini, yellow squash and snow peas
Week 5
Day 1: Tarragon-Mustard Chicken, add egg noodles and steamed broccoli
Day 2: Sausage and Shrimp Gumbo, with a big spinach salad and some whole grain rolls
Day 3: Pork Chops in Black Currant Sauce, add whole wheat couscous and steamed green beans
Day 4: Mediterranean Halibut, with steamed red skinned potatoes, baby carrots and green peas
Day 5: Peasant Bean Soup, add a relish tray and some crusty bread
Day 6: Peanut Chicken Stew, with brown rice and steamed kale
Week 6
Day 1: Steamed Scallops Supreme, with whole wheat couscous and steamed green beans
Day 2: All-American Meat Loaf, with baked sweet potatoes and steamed broccoli
Day 3: Ham Hocks and Beans, add a relish tray and some whole grain rolls
Day 4: Szechwan Baby Back Ribs, with brown rice and stir-fried zucchini, yellow squash and snow peas
Day 5: Garlic-Tarragon Chicken, add steamed red skinned potatoes and steamed broccoli
Day 6: Country Beef Stew, with mashed potatoes and steamed Brussels sprouts
Week 7
Day 1: Sweet and Sour Chicken, add brown rice and steamed broccoli
Day 2: Salmon Steaks Dijon, with steamed new potatoes and steamed green beans
Day 3: Potato-Leek Cream Soup, add a big spinach salad and some whole grain rolls
Day 4: Beer Barrel Pork, with mashed russet potatoes and steamed baby Brussels sprouts
Day 5: Jambalaya, add a big salad and some corn muffins
Day 6: Cuban Pot Roast, with brown rice and steamed broccoli
Week 8
Day 1: Pork Chops with Orange Gravy, add brown rice and steamed green beans
Day 2: Cape Cod Fish Chowder, with a big spinach salad and some whole grain rolls
Day 3: Dressed-up Flank Steak, add mashed potatoes, steamed baby carrots and steamed baby Brussels sprouts
Day 4: Chicken Cacciatore, with Angel Hair pasta and a big salad
Day 5: Lentil Soup, add a big salad and some crusty bread
Day 6: Beef Goulash, with steamed cabbage and some rye bread
Additional Information
SERVING SIZE: 4 servings
MEATS USED: With 48 recipes, I think we covered all the bases!
COOKING METHODS: Pressure Cooker
INCLUDES: Serving suggestions, shopping list, instructions