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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.

 

Pasta Primavera

Pasta Primavera

Pasta Primavera

Pasta Primavera 

Serves: 6 people

Cooking Time: 16 minutes

 

 INGREDIENTS

  • 1 pound Rotini, cooked according to package instructions
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 medium red bell pepper, cut into thin slices
  • 1 medium green bell pepper, cut into thin slices
  • 1 cup white mushrooms, quartered
  • 1 yellow squash, cut in half length wise and then cut into ¼ inch slices
  • 1 ½ to 2 cups marinara sauce
  • Pepper and salt to taste

DIRECTIONS

  1. Set induction burner on STIR-FRY setting and heat the oil in a 11” sauté pan. When the oil becomes hot, put in the onion and stir-fry for 2 minutes.
  2. Add the white mushrooms and bell peppers and stir-fry for 3 minutes.
  3. Add yellow squash, pepper, and salt then stir-fry for 3 to 5 minutes.
  4. Put in the Rotini pasta and cook for 3 minutes.
  5. Pour in the marinara sauce and mix well. Cook for an additional 2-3 minutes until bubbly and serve.

 

Beef stew cooking with induction cooktop

Beef stew

Beef stew

Serves: 6 people

Recommended Cookware: 6 quart Pressure Cookers

Pressure Cooking Time: 18 minutes

 

 INGREDIENTS

  • 2 tablespoons olive oil
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 2-inches
  • 2 medium onions, cut into wedges
  • 1 14oz. can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 cup dry red wine
  • 8 oz. button mushrooms, halved
  • ½ cup pitted kalamata olives
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh parsley
  • Salt and Pepper

DIRECTIONS

  1. Set induction burner on SEAR then add olive oil to a 6-quart pressure cooker. When the oil is hot enough, add the beef in batches and cook, turning it occasionally until browned, about 6 minutes per batch.
  2. Put the beef on a plate when season and browned with salt and pepper. When all the cubes are browned onions, carrots, combine beef, bay leaves, tomatoes, thyme, pepper, and rosemary in the pressure cooker. Add olives, mushrooms and wine.
  3. Covering, locking before bringing to high pressure using the STIR-FRY setting on the induction burner.
  4. Use boil setting to stabilize pressure before cooking for 18 minutes. Depressurize cooker using quick-release method. Carefully remove the cover as well as discard the bay leaves.
  5. In a small bowl, mix together the flour and ½ cup of the cooking liquid from the pressure cooker. Whisk and blend the mixture into the sauce in the cooker.
  6. Cook the sauce on the induction burner using the boil setting, stirring occasionally until thickened, which takes about 2 minutes. Stir in the orange zest, parsley, garlic, and serve.

 

ENJOY YOUR INDUCTION-COOKTOP-BEEF-STEW !!!