Chicken Marbella
Ingredients:
2 Tbsps Olive oil
1/4 Cup red wine vinegar
4 boneless, skinless chicken breasts (1 lb)
1/4 cup (about 8) green olives, pitted
1/2 medium onion, quartered and sliced
4 cloves of garlic, minced or crushed
1/2 cup dry white wine
1/4 cup capers, drained
1/2 cup pitted prunes
2 tsps dried oregano
1/2 cup dark brown sugar, packed
1/4 tsp freshly ground black pepper
1/4 tsp salt, or to taste
To Prepare
| 1. | In a pressure fry pan…brown the chicken breast in 1 Tablespoon olive oil [about 2 – 3 minutes]. Remove the chicken and set aside. | |
| 2. | Put another 1 Tablespoon olive oil in the fry pan and saute’ onions about one minute, or until they begin to soften. | |
| 3. | Pour in the wine and scrape up the brown bits left on the bottom of the pan. | |
| 4. | Add prunes, brown sugar, vinegar, olives, garlic, capers, and spices. Bring the mixture to boil over medium high heat. | |
| 5. | Nestle the chicken pieces in the sauce and place the cover on the Pressure Cooker. | |
| 6. | Bring pressure to the 1st red ring and immediately adjust the temperature downward to maintain pressure at the 1st red ring. Time 3 minutes. Do not overcook the chicken as it will become stringy. | |
| 7. | Let the pressure subside naturally [about 2 minutes]. | |
| 8. | Serve with jasmine rice. |
| Makes 4 servings | Total preparation time 20 minutes |
Recipe by Robin Mackenzie
Risotto Al Funghi
Italian Rice with Mushrooms
Ingredients
1 tbsp olive oil
1 medium onion, peeled and finely chopped
1 cup Arborio rice
1/4 cup dried porcini mushrooms, soaked and chopped
1/2 cup dry white wine
1/4 cup sundried tomatoes, soaked and chopped
14.5 oz (1 can) chicken or vegetable broth
1/4 cup freshly grated parmesan cheese
Fresh herbs of your choice to season
To Prepare
| 1. | In a 2 liter or larger Duromatic Pressure Cooker, heat olive oil over medium high heat. | |
| 2. | Add onion and saute’ until transparent | |
| 3. | Add rice, stirring often, until lightly golden. | |
| 4. | Add mushrooms, wine, tomatoes, and broth. Stir to mix. | |
| 5. | Add in your choice of fresh herbs. | |
| 6. | Increase heat to high and stir until mixture comes to the boil. [NOTE: continuous stirring prevents sticking] | |
| 7. | Close the lid and bring pressure to the first red ring. | |
| 8. | Immediately adjust heat to stabilize pressure at the first red ring. | |
| 9. | Cook for 7 minutes. | |
| 10. | Remove from heat and use the Cold Water Release Method. [see page 10 of Quick Cuisine] | |
| 11. | Stir in cheese and serve. |
| Makes 4 to 6 servings | Total preparation time 20 minutes. |
Copyright Rudolf Keller, 1993 Quick Cuisine,
Beet Salad with Danish Blue Cheese & Walnuts
Ingredients:
4 medium beets, trimmed to about 1.5 lbs
1/4 shelled walnuts, halves or pieces
3 tbsps red wine vinegar
2 oz Danish bleu cheese crumbled
2 tbsps walnut oil
To Prepare
| 1 | In a 4 quart or larger DUROMATIC PRESSURE COOKER, place whole BEETS on a trivet with ¼ cup water. |
| 2 | Close lie and bring pressure cooker to second red ring [high pressure]. Adjust heat to stabilize pressure at the second red ring. Cook for 10 to 12 minutes, depending on age and size of beets. |
| 3 | Remove from heat and use NATURAL RELEASE METHOD. |
| 4 | Remove beets and allow them to cool. |
| 5 | Peel and julienne beets. |
| 6 | Mix red wine vinegar and walnut oil together in a bowl. |
| 7 | Add beets and stir to mix. |
| 8 | Cover and refrigerate until chilled. |
| 9 | When chilled, toss with crumbled danish bleu cheese and walnuts. |
| Makes 6 servings | Total preparation time 15 minutes |
Note: When preparing whole beets to be cooked in the pressure cooker, it is important to wash them gently so as not to break the skin. Also leave one or two inches of the leaf stem still attached. The rootlet should be kept intact until after cooking.
Approximate Nutritional Analysis Per Serving:
154 calories / 5 grams protein / 13 grams carbohydrates / 10 grams fat / 3 grams dietary fiber / 7 milligrams cholesterol / 218 milligrams sodium
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