Recipes by Laura Pazzaglia (Page 10)
Italy Chef
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Easy Stuffing Stuffed Turkey Breast RoastIf everyone is always fighting over the white meat at your Thanksgiving table this hip stuffing-stuffed turkey breast roast is the solution. You can make this roast in under an hour and prep is a snap with our speed-up tips – no chopping, or crying.The pressure cooker keeps the turkey meat moist, juicy and perfectly seasoned with our… |
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295 views
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Quick Cranberry Sauce from Dried BerriesFresh or canned cranberries are nearly impossible to find in Italy. Dired? Plenty!Here, the pressure cooker is used to quickly re-hydrate the cranberries with a squeeze of lemon to bring them back to life. The whole process takes minutes and the result is a thick, tart, and lightly firm cranberry sauce.I found various non-pressure… |
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301 views
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Beet it, just beet it. Beet it!Beets pack a nutritional punch with high concentrations of beta carotene, folic acid and more but cooking them from fresh can take forever and make a bloody mess… but they don’t have to!This recipe will bring your red beets from fresh to cooked in less than 30 minutes and includes tips and ideas to keep your kitchen from turning… |
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321 views
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The Cookbook is coming! Pre-order: “Hip Pressure Cooking: Fast, Fresh & Flavorful”Authoritative, concise, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect.—John Becker and Megan Scott, The Joy of CookingSeptember 2nd, 2014 a cookbook that’s been three years in the making is finally… |
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861 views
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Millet! It’s the new quinoa.I’ve also made millet plain with a roasted garlic clove with some veggie stock, and then served with a good dousing of fresh olive oil – the kids seriously thought it was couscous!Millet vs. QuinoaMillet and quinoa are both seeds that can be used as grains – and they have a very similar low-carb and high-protein profile. However,… |
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276 views
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Phil’s Chinese Pork Ribs – Reader RecipeI “met” Phil over a year ago as we participated in the same cooking forum. He’s an attentive cook and trouble-shooter, so I eventually invited him to proof-read the first pass of the up-coming hip pressure cooking cookbook.Phil is a graphic designer and photographer (formerly in the record industry now mostly retired) and living in… |
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315 views
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Pressure Cooker Capacity FAQ: if it fits, cook it!Your pressure cooker and dinner can be ruined with too much food or too little liquid. Too much food could block the pressure valve while too little liquid can permanently damage the cooker’s metal, bakelite and silicone fittings. Here’s everything you need to know to keep your pressure cooker on the level and dinner coming.What is… |
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2470 views
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Pressure Cooker Tip: Stand-up Asparagus!When you want to steam asparagus, but not cut the stems down to the size of your steamer basket, stand them up!Just wash and trim the asparagus and then bundle them together with a little folded strip of tin-foil. Next, add the minimum liquid required by your pressure cooker and twist the two ends – tips and stems – lightly in… |
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228 views
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Quick & Spicy Mango Chutney Under PressureTangy, spicy and sweet a chutney can be made in the pressure cooker in just minutes.We’ve pressure cooked marmalade and hot sauce – so when my jar of mango chutney was running low and mangoes magically appeared at my mostly local fruit and veggie peddler, I jumped at the chance to make my own.Why?!?Chutneys can be used for zazzing-up… |
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281 views
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Old is New, again: Kamut, Arugula & Orange SaladKamut has a long, varied and mostly forgotten past. Theories of its origins boil down to two: an Egyptian staple in ancient times or, as it is still used today in Iran, camel feed. Since my husband is not a big fan of whole grains, telling him about the camels was out of the question. I focused on the weaker theory of Kamut’s… |
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