Peruvian Quinoa Salad

More pressure cooker recipes.  This one was so simple and delicious!  Aaron made it from start to finish.

 Peruvian Quinoa Salad

INGREDIENTS

•     1 cup Black (I used regular)Quinoa, rinsed
•     1 pinch of salt
•     1.5 cups of water
•     1 Lime, zested and squeezed
•     1 Bunch Cilantro (or Parsley), roughly chopped
•     1 Large Roma Tomato, finely diced
•     1 Yellow (we had red) Bell Pepper, finely diced
•     ½ cup Green Olives (we had black), chopped
•     1 Cucumber, seeded and finely diced

                                                 

INSTRUCTIONS

1.     In the pressure cooker add the quinoa, lime zest, salt and water
2.     Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method – turn off the heat and don’t do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve
3.     Tumble out the cooked quinoa into a mixing bowl to cool.
4.     Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
5.     Mix with Lime juice and season with any additional salt to taste.
6.     Serve at room temperature or chilled.

Pressure Cooker Black Bean Soup

 We have been scouring the internet for all sorts of Pressure Cooker recipes.  Here's one that Aaron made.  He found it on dadcooksdinner.com .  His post gives all sorts of hints and tips for cooking with a pressure cooker.  If you are new to using a pressure cooker you should check it out.

Pressure Cooker Black Bean Soup

Ingredients:

• 1 pound dried black beans
• 1/4 cup table salt
• 4 quarts water
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 tsp kosher salt
• 4 cloves garlic, minced or pressed through a garlic press
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tbsp dried oregano

For Cooking the beans:

• 5 cups water
• 1 bay leaf
• Optional - 1 tbsp olive oil

• 2 limes, juiced
• 1 tsp salt 
• pepper to taste
• 1 Tbsp parsley 

Directions:

1. Sort, rinse, and brine the black beans: Sort the black beans, removing any stones, clods of dirt, or bad looking beans. Rinse the beans, put them in a large container, cover with 1/4 cup salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight. 

 2. Saute the aromatics and spices: Heat 2 tbsp extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion and red pepper, and sprinkle with 1/2 tsp kosher salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the garlic, cumin, coriander and oregano; let sit in the pan for 1 minute or until you can smell the garlic cooking, then stir into the onions. Cook, stirring, for 2 more minutes, until the onions show a hint of browning.

 3. Cook the black beans: Drain the black beans, rinse them thoroughly, then add them to the pressure cooker. Add the water, bay leaf, and 1 tbsp olive oil, stir, then scrape the bottom of the pan to make sure none of the onions are sticking. Bring the cooker up to high pressure, then pressure cook the black beans for 15 minutes. Turn off the heat, and let the pressure come down naturally, about 15 more minutes.
*Check the beans to make sure they are cooked through and tender. If not, either bring the pressure cooker back to high pressure for another 3 minutes, or simmer for ten minutes, until cooked to your liking. 

4. Finish the soup: Thicken the soup by pureeing 2 cups of the beans. I use a stick blender directly in the pot; moving 2 cups of beans and liquid to a blender also works. Add the lime juice, then taste for seasoning, and add salt pepper and parsley.

Pressure Cooker Pulled Pork Recipe Carnitas

Pressure Cooker Pulled Pork Recipe Carnitas

• 4 lbs pork roast, leg or shoulder
• 2 Tbsp vegetable oil
• 1 head butter lettuce washed and dried
• 2 carrots, grated
• 2 limes cut into wedges
• Water almost to cover

Spice Mix:

• 1 Tbsp chili powder
• 1 tsp salt
• 2 tsp un-sweetened cocoa
• 2 tsp oregano
• 1 tsp red pepper flakes
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1/8 tsp coriander
• 1/8 tsp cayenne pepper
• 1 large onion, finely chopped

Instructions

1.       The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices  Then wrap the meat back into the butcher’s paper and refrigerate overnight.

2.       Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover (2-3 cups). Close and lock lid.

3.       Turn the heat up to high and when the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure.  Cook for 45-60 minutes at high pressure.

4.       Open with the Natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on it’s own (about 10 minutes). For electric pressure cooker disengage the keep warm” mode when the pressure indicator has gone down (20-30 minutes).

5.       Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks.  In the meantime reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method.

6.       At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.

7.       In a pre-heated large wide sauté pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown.  For extra spice, drizzle the cooking liquid on the pulled pork before serving.

8.       To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter.  Fill with just-fried pork.  Finish with a squirt of lime.

This also works well in tortillas or taco shells.