All Posts by Dean Zulji

Chicken Marsala

Chicken marsala

Chicken marsala

Chicken Marsala

Serves: 4 people

Cooking Time: 27 minutes

 INGREDIENTS

  • 4 boneless chicken breast halves without skin
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried leaf basil
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 4 to 8 ounces fresh mushrooms, sliced
  • ½ cup Marsala wine

DIRECTIONS

  1. Between 2 sheets of plastic wrap, pound chicken to 1/4″ thickness.
  2. Combine salt, flour, basil, and pepper then mix well.
  3. Heat oil and butter in an 11” sauté pan using the MED-HIGH setting on the induction burner.
  4. Dredge chicken in seasoned flour mixture. Cook chicken until it is lightly browned on first side, about 4 minutes. Turn chicken and cook about 2 minutes longer.
  5. Remove chicken then add mushrooms. Cook about 6 minutes until lightly browned.
  6. Add Marsala wine and simmer for 5 minutes.
  7. Add chicken, reduce heat to MED-LOW setting; cover and simmer 10 minutes and serve.

 

Pan seared sirloin with red wine sauce

Pan Seared Sirloin with Red Wine Sauce

Pan Seared Sirloin with Red Wine Sauce

Pan Seared Sirloin with Red Wine Sauce 

Serves: 4 people

Cooking Time: 22 minutes

 INGREDIENTS

  • 1 pound sirloin steak (about 1″ thick)
  • Pepper and salt to taste
  • 2 tablespoons canola oil
  • 1 chopped shallot
  • ½ cup red wine
  • ½ cup beef broth
  • Splash red wine vinegar
  • 2 tablespoons unsalted butter

DIRECTIONS

  1. Rub steak with pepper and salt then let sit for about 15 minutes.
  2. Set induction burner on SEAR setting and heat the oil in a 9 ½” skillet.
  3. When oil just begins to smoke, put the steak in. Cook 2-3 minutes per side for medium rare.
  4. Remove steaks to a side plate and pour off ½ the oil.
  5. Add the shallot and cook for 1-2 minutes until soft.
  6. Add the red wine and beef broth, deglazing the bottom of the pan with a wooden spoon.
  7. Reduce liquid by half. Add red wine vinegar. Cook for 1-2 minutes until the sauce slightly thickens.
  8. Add butter, stirring constantly.
  9. Return steak to pan and coat with the sauce and serve.

 

Mango Dal

Mango Dal

Mango Dal

Mango Dal

Serves: 8 people

Recommended Cookware: 6 Quarts Pressure Cooker

Pressure Cooking Time: 12 minutes

 INGREDIENTS

  • 1 tablespoon canola oil
  • 1 cinnamon stick
  • ½ teaspoon cardamom
  • ½ teaspoon ground turmeric
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 ½ cup yellow lentils/split peas
  • 3 cups vegetable broth
  • 1 teaspoon salt, divided
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 mango, peeled and diced
  • ½ cup chopped fresh cilantro

DIRECTIONS

  1. Place lentils/split peas in a colander and rinse well.
  2. Set induction burner on BOIL setting and add canola oil to a 6 quart pressure cooker. Then add all of the dry spices (cinnamon through cayenne) and cook stirring until fragrant (about 20 seconds).
  3. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes (add a little vegetable broth if spices brown too much).
  4. Add garlic, ginger, salt and cook, stirring, for 1 minute more.
  5. Add remaining vegetable broth and stir well to pick up any spices or onions that are on the bottom of the pressure cooker. Add peas/lentils and mango, stir and lock pressure cooker.
  6. Use STIR-FRY setting to bring cooker up to high pressure.
  7. Once pressure is reached use MED-HIGH setting to stabilize pressure and cook dal for 12 minutes.
  8. Allow the pressure to release naturally. Stir in cilantro and serve.

 

Bolognese Sauce

Bolognese sauce

Bolognese sauce

Bolognese Sauce

Serves: 8 people

Recommended Cookware: 6 Quarts Pressure Cooker

Pressure Cooking Time: 8 minutes

 INGREDIENTS

  • 1 ½ pounds lean ground beef
  • 2 large cloves garlic
  • 2 medium onions
  • 1 large carrot
  • 1 large celery stalk
  • 1 28 oz. can chopped tomatoes
  • 1 6 oz. can tomato paste
  • ½ cup dry red wine
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ¾ teaspoons sugar
  • Pepper and salt
  • Parmesan cheese

DIRECTIONS

  1. Set induction burner on SEAR setting and cook beef in a 6-quart pressure cooker until well browned, approximately 8 minutes.
  2. Mince garlic and chop the onions, carrot and celery into small uniform pieces.
  3. When the meat is browned, stir in the vegetables then cook 3 minutes.
  4. Add the tomatoes, tomato paste, wine, basil, oregano and sugar.
  5. Cover, lock, and bring to high pressure using the STIR-FRY setting on the induction burner.
  6. Use BOIL setting to stabilize pressure and cook for 8 minutes. Allow pressure to come down naturally.
  7. Open cooker and add pepper and salt to taste. Top with Parmesan and serve.

Pasta e Fagioli

pasta_e_fagioli

Pasta e Fagioli

Pasta e Fagioli 

Serves: 4 people

Recommended Cookware: 6 Quart Pressure Cooker

Pressure Cooking Time: 15 minutes

 INGREDIENTS

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced (or more to taste)
  • ½ teaspoon hot pepper flakes
  • 1 tablespoon dried oregano
  • 1 ½ cups pasta sauce (homemade or store bought)
  • 2 cups vegetable stock
  • Salt & pepper to taste
  • ¾ cup ditalini pasta
  • 1 – 15 oz. can organic cannelloni beans, not drained
  • Grated cheese

DIRECTIONS

  1. Set induction burner on MED-HIGH setting and heat olive oil in a 3-quart saucepan. Add pepper flakes, oregano, and garlic then sauté for 1 minute.
  2. Add pasta sauce and broth and cover. Bring to a boil using the BOIL setting on the induction burner. Add the pasta and cover.
  3. Cook for about 15 minutes, or until the pasta is tender.
  4. Add the beans and cook for another 3-4 minutes, until they are heated through.
  5. Serve topped with cheese.