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Thread: Core Crock Pot & Pressure Cooker Recipe Index

  1. #1

    Default Core Crock Pot & Pressure Cooker Recipe Index

    Use this thread to post links to your Core Crock Pot & Pressure Cooker recipes.

    Post your recipe as a new thread either the WW CORE forum or Core Recipes forum. Then in this thread, post a link to the original with or without the actual recipe. Questions and comments about the recipe would be posted on the original recipe to keep this thread easier to navigate. Kinda like a table of contents.
    Joanne
    SW 252.6/WWG 157/2013 Restart 192.6/CW189

  2. #2

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  3. #3

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  4. #4

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  5. #5

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  6. #6

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  7. #7

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    208.2/169.5/144
    SW/CW/WW Goal (PG TBD)

  8. #8
    Join Date
    Sep 2001
    Location
    Pacific Northwest
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    Thumbs up Re: Core Crock Pot & Pressure Cooker Recipe Index

    This is dee-lish. I used a pork roast that I cut into 8 steaks.


    Sweet-And-Sour Pork Chops With Pineapple by Lorna Sass (please buy one of her pressure cooker cookbooks! You'll be glad you did.)

    Serve over brown rice or bulgar, Corebies!

    10 minutes "high" pressure

    1 28-ounce can pineapple chunks in unsweetened pineapple juice
    1/2 C. apple cider vinegar
    1 1/2 TBS. soy sauce, plus more if needed
    1 TBS. toasted (Asian) sesame seed oil
    1 TBS. brown sugar
    1 tsp. ginger
    1 to 2 TBS. peanut or canola oil
    6 to 8 center-cut pork chops, about 1" thick, trimmed
    2 large red onions, peeled and sliced in rings
    3 large red bell peppers, seeded and cut into 1-inch strips
    2 TBS. cornstarch
    Optional garnish: 3 TBS. chopped cilantro

    1. In a bowl, prepare sweet and sour sauce by combining pineapple (including juice), vinegar, soy sauce, sesame oil, brown sugar, and ginger. Set aside.

    2. Press BROWN and START. Heat 1 TBS. oil in cooker and brown pork chops on both sides in batches, adding more if needed. Set chops aside.

    3. Add onions and cook, stirring frequently, until they soften slightly, about 2 minutes. Layer pork chops and red peppers in cooker and pour reserved sweet and sour sauce on top.

    4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK position. Point pressure regulator knob to PRESSURE.

    5. Set pressure mode to HIGH and cook time for 10 MINUTES. Press START.

    6. When cooker beeps 3 times, STOP light will illuminate. Quick-release pressure by holding down Quick Steam Release button until red Pressure Indicator Rod drops.

    7.Slide safety lock to UNLOCK. Pull handles apart and remove lid.

    8. With a slotted spoon transfer chops to a large, deep serving platter.

    9. Press BROWN and START. Dissolve cornstarch in 1/2 C. cooking liquid and stir this slurry into sauce. Cook, stirring frequently, until sauce thickens, 1-2 minutes. Add more soy sauce, if needed.

    10. Pour sauce over chops, and add optional chopped cilantro if you wish.

    SERVES 6.
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






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  9. #9
    Join Date
    Sep 2001
    Location
    Pacific Northwest
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    Thumbs up Re: Core Crock Pot & Pressure Cooker Recipe Index

    This is a Lorna Sass recipe from The Pressured Cook. I highly recommend you buying this book!

    Old-Fashioned Beef Stew

    30 minutes "high" pressure plus 15-minutes "natural pressure release" (beef)
    5 minutes "high" pressure (vegetables)
    1-2 minutes additional cooking

    2-3 TBS. oil
    3 lbs. boneless chuck roast, cut into 1" pieces, well trimmed
    2 C. onions, coarsely chopped
    3 TBS. tomato paste
    1/3rd C. dry red wine (optional: recommended by WWC)
    2 C. beef, chicken or turkey broth
    1 TBS. Worcestershire sauce
    2 large bay leaves
    1/2 tsp. salt, or to taste
    1 large clove garlic, pushed through a press
    1 tsp. dried thyme leaves, or more to taste
    1/8 tsp. ground allspice, or more to taste
    Freshly ground black pepper to taste
    3 lbs. Yukon Gold potaatoes, peeled and cut into 1 1/2" chunks
    1 lb. carrots, peeled and cut into 2" chunks (I prefer 1"), or ready-to-eat baby carrots
    1 10-ounce package frozen green peas (rinse away any ice crystals)
    1/2 C. chopped fresh parsley for garnish

    Over med-high heat, brown 1 TBS. oil in the cooker. Brown the beef in 4 battches, stirring frequently to prevent sticking, about 4 minutes per batch. Add extra oil as needed. Set the beef aside.

    Add another TBS. oil if needed and cook the onion over med-high heat for 1 minute. Stir in the tomato paste and cook for an additional minute, stirring constantly. Add the wine, if using, and cook until it evaporates, about 30 seconds. Add the broth and stir well to scrape up any browned bits sticking to the bottom of the cooker. Add the browned beef with accumulated juices, Worcestershire sauce, bay leaves and salt.

    Lock the lid in place. Over high heat, bring to high pressure for 30 minutes. Press "start". When done, allow pressure to come down for 15 minutes. Quick release steam if red-button has not dropped. Remove lid, tilting it away from you to allow excess steam to escape. If beef is not sufficiently tender, program 5 more minutes on "high" pressure; let pressure come down naturally.

    With a slotted spoon, transfer beef to a bowl. Discard the bay leaves. Stir in the garlic, thyme, allspice, pepper and potatoes. Set the carrots on top. Lock the lid in place. Program "high" pressure for 5 minutes; press start. Quick release the pressure. Remove the lid. If the vegetables are not sufficiently tender, let them "steam" in the residual heat until done, another minute or two.

    Set the cooker on "brown" and add more thyme and allspice, if needed. If you'd like to thicken the gravy, mash a few pieces of potato against the sides of the cooker with a fork and stir the mash into the stew. Return the beef to the pot and stir in the green peas. Cook until the beef it hot and the peas are tender, but still bright green, 1-2 minutes. Meanwhile, adjust for salt and pepper.

    Serves 6.
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






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  10. #10
    Join Date
    Sep 2001
    Location
    Pacific Northwest
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    18,491

    Thumbs up Re: Core Crock Pot & Pressure Cooker Recipe Index

    Thanks go to Lorna Sass for this recipe. Please buy one of her pressure cooker cookbooks! They are excellent.


    Split Pea Soup With Smoked Turkey (Or Ham) By Lorna Sass, "The Pressured Cook"


    12 minutes HIGH pressure

    1 TBS. oil
    1 1/2 C. chopped onion
    6 C. water
    1 1/2 C. green split peas, picked over and rinsed
    3 large carrots, peeled, halved lengthwise, and cut into 1/2 " slices
    3 large ribs celery, diced
    2 large bay leaves
    1/2 tsp. crushed red pepper flakes or cayenne pepper (optional)
    1 1/4-1 1/2 pounds smoked turkey drumstick, or 3/4 lb. boneless smoked turkey breast (or ham), diced
    Salt to taste
    Freshly ground pepper, for garnish

    Heat the oil in the cooker over medium-high heat. Cook the onions, stirring frequently, until they soften slightly, about 2 minutes. Add the water, split peas, carrots, celery, bay leaves, red pepper flakes (if using) and smoked turkey.

    Lock lid in place. Program 12 minutes on "high" pressure. Push "start". When timer rings "done", quick-release the pressure by pushing on the steam-release valve. When red pressure button drops down, remove the lid, tilting it away from you to allow excess steam to escape.

    Stir well and remove the bay leaves. If you used a whole drumstick, remove it with a slotted spoon and, when cool enough to handle, chop the meat into bite-sized pieces and return to the pot. [WWCarol: I skinned the drumstick and chopped the meat BEFORE cooking and added it in then and it tasted wonderful!]

    If you wish to thicken the soup slightly, mash some carrots against the sides of the cooker and stir them in.

    Add salt, if needed. Serve in large soup bowls [or small bowls ], garnished with a few twists of black pepper.

    Serves 4-6.
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






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  11. #11
    Join Date
    Jul 2006
    Location
    Tampa Bay area
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    2,336

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    Veronica the Pushy Core Zealot
    SW 196.2 - 7/3/6
    WWGW 146.0 - down 50.2 in 24 weeks!
    CW 131 - 65.2 lbs gone FOREVER!
    Lifetime - 2/12/7
    My Chart Before & After
    Simul justus et peccator

  12. #12
    Join Date
    Jul 2006
    Location
    Tampa Bay area
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    2,336

    Default Chicken Noodle "Casserole" with Mushroom Sauce

    Yeah, I called it "Sassarole" in the title... better slow down the typing fingers...

    Chicken Noodle Casserole with Mushroom Sauce

    Veronica the Pushy Core Zealot
    SW 196.2 - 7/3/6
    WWGW 146.0 - down 50.2 in 24 weeks!
    CW 131 - 65.2 lbs gone FOREVER!
    Lifetime - 2/12/7
    My Chart Before & After
    Simul justus et peccator

  13. #13
    Join Date
    Aug 2000
    Location
    So. California
    Replies
    1,802

    Default P-Cooker Southern Split Pea Soup w/ Ham

    Southern Split Pea Soup with Ham by Lorna Sass
    Serves 6

    Making split pea soup in the pressure cooker is a special treat: the peas dissolve into a comforting puree, saving you the nuisance of using a blender. The soup thickens and develops a surface “skin” after standing. Stir well and thin with water or chicken broth, as needed.

    When shopping for split peas, look for ones with bright color. Faded peas mean faded flavor.

    10 minutes high pressure plus natural pressure release

    Ingredients
    1 tablespoon butter or oil (needed to control foaming)
    2 cups coarsely chopped onions
    2 large ribs celery, diced
    8 cups water
    1 pound (2 1/2 cups) green split peas, picked over and rinsed
    1 pound smoked ham steak or pork ****, cut into -inch chunks
    2 large bay leaves
    1 teaspoon salt, plus more if needed
    1/2 to 1 teaspoon dried thyme (optional)
    Instructions
    Heat butter in a 6-quart or larger cooker. Stir in the onions, celery, water, split peas, ham, bay leaves, and salt.

    Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough o maintain high pressure and cook 10 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.

    Remove the bay leaves. Add the thyme (if using) and simmer until its flavor pervades the soup. Stir well, taking care to blend in the peas that have sunk to the bottom. Add additional salt to taste, as much as 1 teaspoon, if needed.

    Copyright © 2006 Lorna Sass
    Diane

    237 - 1/3/6
    198.8 - 12/30/08

    "Live each day as if it's the BEST day of your life!"

  14. #14
    Join Date
    Aug 2000
    Location
    So. California
    Replies
    1,802

    Default P-Cooker White Bean Gazpacho by Lorna Sass

    White Bean Gazpacho
    Serves 6

    This is a wonderful version of the traditional gazpacho made by cooking white beans with garlic, onions, and sweet paprika, and then pureeing the mixture. The resultant creamy, salmon-colored bisque sets the stage for chopped tomatoes, cucumbers, red onion, and green pepper.A splash of vinegar is added at the end, giving the soup a refreshing lift, much appreciated on a hot summer’s day .
    Ingredients
    1 1/2 cups dried navy (pea) beans, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked (page 185)
    4 cups boiling water
    1 tablespoon olive oil (optional, except for owners of jiggle-top cookers)
    2 teaspoons minced garlic
    1 cup coarsely chopped onions
    2 large bay leaves
    2 teaspoons sweet paprika
    Generous pinch of crushed red pepper flakes

    Salt to taste
    1 cup seeded and finely chopped fresh plum tomatoes
    1/2 cup diced green bell peppers
    1 cup peeled, seeded, and diced cucumber (Kirby’s are nice)
    1/4 to 1/3 cup finely chopped red onion or scallion greens
    1 tablespoon full-flavored olive oil
    1 to 3 tablespoons red wine vinegar (sherry wine vinegar is especially good)
    Instructions
    Drain and rinse the beans. Place them in the cooker with water, oil (if needed), garlic, onions, bay leaves, paprika, and red pepper flakes.

    Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be quite soft. If they are not, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until beans are done.

    Remove the bay leaves and puree the soup in two to three batches in a blender (preferred) or food processor. Add salt. Transfer to large storage container, cover, and chill. Just before serving stir in tomatoes, cucumbers, green pepper, onion, olive oil, and vinegar to taste. (The soup should have a slight piquant edge.)

    Tips & Techniques
    There are some interesting alternatives for finishing off the soup. Instead of stirring in the vegetable garnishes, you can serve them in small bowls, allowing each diner to choose among them. (If you do this, it would be a good idea to double the amounts, as some people will take a bit more than I’ve allotted here.)

    Another possibility is to combine all of the chopped vegetables and set a mound of the mixture in the center of each bowl of soup.

    After chilling, the soup might have to be thinned slightly with vegetable stock (preferred) or water.

    From Great Vegetarian Cooking Under Pressure. Copyright © 2006 Lorna Sass
    Diane

    237 - 1/3/6
    198.8 - 12/30/08

    "Live each day as if it's the BEST day of your life!"

  15. #15
    Join Date
    Aug 2000
    Location
    So. California
    Replies
    1,802

    Default P-Cooker Orange Squash Soup by Lorna Sass

    Orange Squash Soup
    Serves 4 to 6

    The lively color and tangy orange taste give this soup double appeal. You’d never guess that this recipe is virtually fat-free, since the rolled oats provide such a pleasing creaminess and sheen.Pressure cooker: 5 minutes high pressure
    Standard stovetop: about 25 minutes
    Ingredients
    2 1/2 pounds butternut squash, kabocha, or delicate squash, scrubbed, seeded, and cut into 1/2 –inch chunks (peeling not necessary, particularly if organic)
    1 small onion, peeled and coarsely chopped
    2 cups water
    1 cup freshly squeezed orange juice (see cook’s notes)
    1/4 cup old-fashioned oatmeal (rolled oats)
    1 tablespoon freshly grated ginger
    1 tablespoon finely minced or grated orange peel (colored part only, preferably organic)
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground coriander seeds
    1/2 teaspoon sea salt, or to taste
    1 to 2 tablespoons maple syrup

    Garnish
    Toasted pumpkin seeds
    Instructions
    Place all ingredients except the maple syrup in the cooker.

    Lock the lid into place. Over high heat bring to high pressure. Lower the heat just enough to maintain the pressure at high and cook for 5 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

    Puree the soup in a blender (for a smoother texture), food mill, or food processor. Add maple syrup to taste.

    Return the soup to the pot and rewarm. Thin slightly with water or orange juice, if necessary. Garnish with toasted pumpkin seeds.

    Standard Stovetop Method: In a large soup pot, proceed as directed in step 1. Bring to the boil, reduce heat and simmer, covered, until the squash is very soft, about 25 minutes. Follow step 3.

    Copyright © 2006 Lorna Sass
    Diane

    237 - 1/3/6
    198.8 - 12/30/08

    "Live each day as if it's the BEST day of your life!"

  16. #16
    Join Date
    Aug 2000
    Location
    So. California
    Replies
    1,802

    Default P-Cooker Chuckwagon Beef Stew with Cheddar-Smashed Potatoes by Lorna Sass

    Chuckwagon Beef Stew with Cheddar-Smashed Potatoes
    Serves 4

    Here’s the meat-and-potatoes dish to make when you feel like getting on with it-no time lingering over browning the meat and no extra step for cooking the potatoes. This no-frills approach is all thanks to the ingenuity of cowboy cooks who never wasted a thing: When leftover morning coffee found its way into the dinner stew, they discovered that it deepened the flavors remarkably well. (Northern Italian Cooks use a similar approach by adding espresso to a beef stew called Stacotto al caffe.)

    The sauce is thin, but memorably laced with the smoky scent of bacon. By the way, you won’t actually taste the coffee. If you wish you may substitute beef broth.

    In this recipe, the potatoes are cooked along with the beef right from the start. It’s no problem if they get a bit overcooked since they are to be mashed coarsely with some sharp cheddar and crisp bacon bits. Serve them in a mound in the middle of the stew.

    20 minutes high pressure plus 15 minutes natural pressure release

    Ingredients
    3 strips bacon, chopped
    1 1/2 cups coarsely chopped onion
    1 cup strong black coffee or beef broth
    2 tablespoons Worcestershire sauce
    2 1/2 pounds boneless beef chunk, cut into 1-inch cubes, well trimmed
    2 large bay leaves
    3 pounds Idaho potatoes, scrubbed and peeled, then halved
    1 1/2 cups grated sharp cheddar or Monterey pepper jack cheese, or more to taste
    Salt and freshly ground pepper to taste
    1/4 cup chopped fresh parsley, for garnish (optional)

    Instructions
    Set the bacon in cooker and set the heat to medium high. Fry until quite crisp, stirring frequently to prevent sticking, and lowering the heat to medium, if needed, to prevent the bacon from burning, about 4 minutes. Transfer the bacon to a bowl and pour off the thin film of fat.

    Add the onions and cook over medium-high heat, stirring frequently, until softened slightly, about 2 minutes. Add coffee and stir well, taking care to scrape up any browned bits that are sticking to the bottom of the cooker.

    Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat to maintain high pressure and cook 20 minutes. Allow the pressure to come down naturally for 15 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away form you to allow excess steam to escape.

    With a slotted spoon, lift the potatoes out of the cooker and set them in a large bowl. Taste the beef and, if not sufficiently tender, return to high pressure for 5 minutes more. Again, let the pressure come down naturally.

    Use a potato ricer or fork to mash the potatoes coarsely, mixing in the cheese and reserved, crisp bacon as you go. Season the potatoes with salt and lots of pepper. Reheat the potatoes in the microwave, if necessary.

    Remove the bay leaves from the stew and season to taste. Ladle the stew into large, shallow bowls. Set a large mound of smashed potatoes in the middle. Garnish with parsley, if you wish.

    Copyright © 2006 Lorna Sass
    Diane

    237 - 1/3/6
    198.8 - 12/30/08

    "Live each day as if it's the BEST day of your life!"

  17. #17
    Join Date
    Jul 2006
    Location
    Tampa Bay area
    Replies
    2,336

    Default Pressure Cooker: Greek Skinny Chicken

    You can also do this recipe using cayenne - I used only 1/2 tsp - as I was out of paprika.


    Greek Skinny Chicken

    Veronica the Pushy Core Zealot
    SW 196.2 - 7/3/6
    WWGW 146.0 - down 50.2 in 24 weeks!
    CW 131 - 65.2 lbs gone FOREVER!
    Lifetime - 2/12/7
    My Chart Before & After
    Simul justus et peccator

  18. #18
    Sunddycat Guest

    Default Re: Core Crock Pot & Pressure Cooker Recipe Index

    Does anyone know the link to bunch of slow cooker recipes with WW points?? I know that someone on this site posted the link. But I cannot find it.

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