Weight Loss Goddess

There are many things to consider when choosing a pressure cooker that’s right for you and your family’s cooking needs, such as size, price and functionality. In this article, we will cover how to choose a pressure cooker that’s just the right size for your family and visitors. We will also cover how to choose a pressure cooker that has the functions you need for your family’s eating style, and of course the price variations that go along with the different brands and types of pressure cookers.

First off, let’s talk about size. Because there are different sizes of pressure cookers, you need to know which one will best fit your needs. When preparing a meal or dish in a pressure cooker, you need to keep in mind that you can only fill it 2/3 full to allow room for any foam or debris that may build up during cooking. This also prevents the vent from getting clogged.

You can cook small amounts of food in a larger pressure cooker but you can’t cook large amounts of food in a smaller pressure cooker. The 6 quart size is good for just about any recipe that serves 4 to 6 people. However, if you want to cook a whole chicken or a large roast, a 9.5 quart size serves this purpose best.

Pressure cooker sizes range from 4 quart all the way up to 12 quart, so if you have a really large family or entertain guests often, one of the larger sizes will work best for you. Larger pressure cookers can also be used for canning.

Time-Saving

Another advantage of using a pressure cooker over a slow cooker is the fact that you can caramelize onions in the pressure cooker. Again, if you needed caramelized onions in a recipe for a slow cooker, you’d have to prepare them in a separate pan. Not only is this annoying, but it’s also more time consuming. Most of you are rushed in the mornings as it is, and rarely have time to prepare a dish for the slow cooker, but you can have the same great tasting meals, and more, using a pressure cooker.

Energy Savings

Not only will you not have to rush to get it ready in the morning for dinner time, but you’ll also save energy. Instead of having a slow cooker that’s plugged in all day and using energy, you’ll be able to prepare yummy, healthy and delicious meals in just a few minutes time using a pressure cooker.

There you have it. Pressure cookers can actually save you more time and money over a crock pot. For those who’ve swore by a crock pot, why not give a pressure cooker a try next time? You might be pleasantly surprised at how much you like it.

We’ve all heard of a slow cooker (aka crock pot) and we’ve all probably heard of a pressure cooker. While most of you know and probably use a slow cooker, some of you may not know what a pressure cooker is, how it works, or the benefits of using a pressure cooker. While both the slow cooker and the pressure cooker cook foods like meats, vegetables, casseroles and beans very well, pressure cookers can also cook things like cheesecake and oatmeal.

Speed of Cooking

Pressure cookers cook in significantly less time than slow cookers. And, you don’t have to be super organized to prepare a meal in a pressure cooker, where with a slow cooker you do. For instance, using a slow cooker, you have to get up in the morning and prepare all your ingredients and place them in the slow cooker in order for them to cook all day while you’re at work or running errands. When you use a pressure cooker, you can come home from work and in just a few minutes time have a quick, healthy and delicious meal all prepared all at once.

Convenience

Pressure cookers are also much more convenient than slow cookers. For instance, to gain the maximum flavor from meat, it should be browned. When you use a slow cooker an extra pan has to be used for the browning, but you can brown the meat right inside a pressure cooker. If you have a recipe that calls for bacon, you can fry up the bacon right in the pressure cooker as well. So there is no extra washing of a pan using a pressure cooker like there is if you were to use a slow cooker.

What You Need:

3 C of hot water

2 T red food coloring

1 T of white vinegar

6 hard boiled eggs, cracked but not peeled

1/3 C of mayonnaise

1/4 C of green onions, chopped fine

2 T cilantro, minced

2 t Dijon style mustard

12 ripe olives, sliced

1 t ketchup

How to Make It:

Pour the water into a large mixing bowl.

Add the food coloring and vinegar and whisk to blend together well.

Add the eggs and if the water does not completely cover the eggs add more hot water.

Let the eggs stand for 30 minutes.

Remove the eggs with a slotted spoon and peel.

Cut the eggs in half. 

Remove the yolks and place in a small mixing bowl.

Place the whites on a platter and set aside.

Mash the yolks with a fork.

Add the mayonnaise, onions, cilantro and mustard and stir until well combined.

Stuff the egg whites with the egg yolk mixture.

Press 1 slice of the olive into the egg yolk mixture.

Fill the center ring of each olive slice with a dab of ketchup.

Refrigerate until ready to serve.

These devilled eggs are gruesome looking but really taste great and they will be the hit of the party.  For the best bloodshot effect serve them within 2 hours of preparation.

Makes 1 dozen

Total Time:  Approximately 25 minutes

What You Need:

2 (8 1/2 oz.) pkgs. corn bread mix

2/3 C of milk

2 eggs

1/4 t black paste food coloring

1 T of canola oil

1 sweet red pepper, sliced

1 Serrano pepper, seed and chopped very fine

1/3 C onion, chopped

2 (15 oz.) cans vegetarian chili

How to Make It:

Preset the oven to 400 degrees allowing it to preheat.

Generously spray a 9 X 5 loaf pan on the bottoms and sides with a cooking spray.

Place the corn bread mix into a large mixing bowl.

Add the milk and eggs and whisk until well blended.

Add in the food coloring and blend until well combined.

Transfer the batter to the prepared loaf pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.

When the bread has cooled slice off the top one fourth.

Gently remove the bread from the middle of the bottom piece, leaving a 1 inch shell.

Pour the oil into a skillet placed over medium heat. 

Stir in both types of pepper and the onion.  

Cook for 8 minutes or until tender. 

Remove 1/4 C of the mixture and set aside.

Stir the chili into the remaining onion mixture until blended together well.

Heat the mixture for 10 minutes or until completely heated through.

Fill the hollowed out bread with the chili mixture.

Spoon the reserved onion mixture over the top of the chili.

Cover with the top one fourth of the bread.

This coffin is a fun way to serve your chili on a cold Halloween night.  If you have remaining chili place it in a bowl next to the coffin just in case you run out of your coffin chili.

Makes 6 servings

Preparation Time:  approximately 30 minutes

Cooking Time:  approximately 18 minutes

Baking Time: approximately 30 minutes + cooling

Total Time:  approximately 1 hour 18 minutes + cooling

What You Need:

1 sweet red pepper

2 T flour

2 t + 1 T Cajun seasoning, divided

3 eggs

1 1/2 C cornflake crumbs

2 T green onion, chopped

1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips

How to Make It:

Set the oven temperature to 350 degrees allowing it to preheat.

Lightly spray a baking sheet with a non stick cooking spray.

Cut the pepper into 16 triangles and set aside.

Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag.

Close and shake the bag to combine the ingredients together well.

Place the eggs in a shallow bowl and beat lightly with a fork.

Place the cornflake crumbs in a shallow bowl.

Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine.

Place a few strips of chicken into the flour mixture, close and shake to lightly cover.

Dip the coated strips in the egg shaking off any excess.

Roll in the cornflake mixture covering the strips well and place on the baking sheet.

Repeat until all the chicken strips are covered.

Place the chicken into the oven and bake for 20 minutes or until the juices run clear.

Remove and allow cooling enough to handle.

Cut a small slit into one end of each of the strips.

Insert a pepper triangle; point out, into the strips.

These claws will really “grab” your guest’s attention.  The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking.  The Cajun seasoning can be left out if preparing these for children.

Makes 8 servings

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 20 minutes

Total Time:  approximately 35 minutes

What You Need:

1 1/2 lbs. ground beef

1/2 C onion, chopped

2 t flour

1 C of salsa

1/2 C of chili sauce

1 C frozen corn

1 (4 oz.) can green chilies, chopped

2 T of brown sugar

1 sheet refrigerated pie pastry

1 egg

Orange paste food coloring

How to Make It:

Preset the oven to 450 degrees.

Crumble the beef into a skillet and place the skillet over medium heat.

Stir the onion into the beef. 

Cook 12 minutes or until the beef is cooked through.

Drain the beef well and return it to the skillet.

Place the flour into a mixing bowl.

Stir in the salsa and chili sauce and stir until blended together well.

Stir the mixture into the beef.

Fold in the corn, chilies and brown sugar until well combined.

Spread the mixture out evenly in an ungreased 9 inch pie plate.

Unroll the pastry and place over the top of the pie plate. 

Cut a jack o’ lantern face into the pie crust and flute the edges.

Place the egg into a small mixing bowl.

Add enough food coloring to reach the desired orange color blending into the egg well.

Brush the mixture over the pie crust.

Bake 9 minutes or until the crust is golden and the filling is bubbly.

This “pumpkin pie” makes a great main course for a sit down Halloween meal.  The kids will get a kick out of this fake but festive ‘pumpkin’ pie.

Makes 6 servings

Preparation Time:  approximately 20 minutes

Cooking Time:  approximately 12 minutes

Baking Time:  approximately 9 minutes

Total Time:  approximately 31 minutes

What You Need:

1 (16 oz.) pkg. hot dogs

1 T of canola oil

1/2 C of ketchup

2 t Worcestershire sauce

1/2 t spicy brown mustard

1 T brown sugar

6 hamburger buns

How to Make It:

Cut each of the hot dogs into 8 strips.

Place the oil in a skillet positioned over medium heat.

Stir in the hot dog strips.

Cook the hot dogs for 8 minutes or until a golden brown.

Stir the ketchup, Worcestershire sauce and mustard into the skillet.

Sprinkle the brown sugar over the top and stir until it is blended in well.

Cook the mixture 5 minutes or until heated through.

Transfer the mixture to the bottom of half of the 6 buns.

Place the tops back on the buns before serving.

These wormy sandwiches will be a big hit at any Halloween party.  The kids will love them and the parents will be talking about them for a long time.  Regular mustard may be used in place of the brown mustard if you prefer.  A dash of liquid smoke may also be added to the sauce.

Makes 6 servings

Preparation Time:  approximately 10 minutes

Cooking Time:  approximately 13 minutes

Total Time:  approximately 23 minutes

What You Need:

8 (4 oz.) ground beef patties

8 buns

8 slices of American cheese

8 slices of thin deli ham

16 sweet pickle slices

Ketchup

How to Make It:

Preset the oven to the broiler position and allow the broiler to heat.

Spray a broiler pan with a non stick cooking spray.

Place the patties onto the prepared pan.

Broil the patties 4 inches from the heat for 5 minutes.

Turn the patties over and continue broiling 6 minutes or until the patties are cooked through.

Remove the patties to paper towel to drain.

Separate the buns and place the bottom half of the bun on a serving platter.

Place one cooked burger on each bottom bun.

Cut the cheese slices in half in a zigzag pattern to look like teeth.

Place one piece of cheese onto the burger with the “teeth” hanging over the edge.

Fold 1 slice of ham to resemble a tongue and place over the first piece of cheese so that it also hangs over the edge.

Place the second piece of cheese onto the folded ham tongue.

Place the top bun on each burger.

Attach the sweet pickle slices to the top of the buns with toothpicks to resemble eyes.

Place a dab of ketchup onto the middle of each pickle to complete each eye.

If the weather permits grill these burgers instead of broiling them.  It will give your monsters a little charred look making them a little scarier.  Green olive slices with pimento may used in place of the sweet pickle slices and ketchup if you prefer.

Makes 8 burgers

Preparation Time:  approximately 25 minutes

Cooking Time:  approximately 11 minutes

Total Time:  approximately 33 minutes

Nutritional Information (approximate value per burger):

Calories 480; fat 28g; sodium 1,260 mg; carbohydrates 24g; sugars 7g; protein 36g

What You Need:

1 (15.6 oz) box Cranberry Quick Bread mix

1 C water

2 T canola oil

2 large eggs

3 T creamy peanut butter

1 banana, peeled and sliced

How to Make It:

Place the oven temperature on 375 and allow the oven to heat up.

Spray a loaf pan with a non stick cooking spray and flour being sure to tap out the excess flour.

Place the quick bread mix into a mixing bowl.

Add the water, oil and egg and whisk until completely.

Bake for the amount of time directed on the box.

Remove and cool in the pan for 15 minutes then transfer to a wire rack to finish cooling for 1 hour.

Cut 8 slices from the cooled loaf.

Spread the peanut butter on 4 slices of the bread.

Layer the bananas on top of the peanut butter.

Lay the remaining slices of bread on top of the sandwich.

Serving Size: 4

These make a quick little breakfast sandwich that can be eaten on the run.  It is a tasty treat for fall with its luscious taste of cranberries.