Assessments - 1, GPA: 5
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Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in kidney beans and heat through. Nutrition Information Per Serving 4 servings 432 Calories, 17 g Fat, 111 mg Cholesterol 12 seafood Seafood is the basis of some of thehealthiest and most nutritious meals you can make. It is an excellent source of protein, a good source of minerals, and one of the few sources of beneficial omega-3 fatty acids. Steaming inthe pressure cooker brings out the finest, fullest flavors ofseafood.The cooking time requiredis directly related to the thickness of the seafood.To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies, reduce the cookingtime. Overcooking tends totoughen seafood. FOR FISh AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER 2.3 FULL! OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER. SALMON STEAKS MOUTARDE 4 small salmon steaks, 1-inch 1 clove garlic, minced thick 1 cup dry white wine or 4 tablespoons Dijon-style chicken broth mustard 1 bay leaf 3-4 sprigs fresh thyme or • • • • • • • . teaspoon dried thyme 2 tablespoons Dijon-style 1 tablespoon olive or mustard vegetable oil 1 tablespoon cornstarch 1 small onion, chopped Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and saute onion and garlic until tender. Stir in wine and bay leaf. Place steaks on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefullyremove steaks and rack. Keep steaks warm. Discard bay leaf. Mix2 tablespoons mustard with cornstarch.Stir into liquidin pressure cooker. Heatuntil sauce boils and thickens, stirring constantly. Serve sauce with salmon steaks. Nutrition Information Per Serving 4 servings 218 Calories, 9 g Fat, 20 mg Cholesterol VARIATION: Substitute halibut for salmon steaks. “SCAMPI-STYLE” SHRIMP 1 pound medium, raw shrimp, 2 teaspoons lemon juice peeled and deveined . teaspoon salt 3 tablespoons margarine 1 cup water 2 tablespoons minced green • • • • • • • onion 2 tablespoons minced parsley 6 cloves garlic, minced . teaspoon grated lemon peel Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Saute onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowlwhich willfit looselyin cooker. Stir in shrimp. Cover bowl firmlywithaluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in parsley and lemon peel. Nutrition Information Per Serving 4 servings 205 Calories, 11 g Fat, 173 mg Cholesterol 13 SHRIMP JAMBALAYA 1 cup long grain white rice 1. cups water 1 cup water 1 can (14-15 ounces) stewed tomatoes . cup chicken broth . pound precooked ham, diced . cup chopped onion . cup chopped celery . cup chopped green pepper 2 cloves garlic, minced 1 bay leaf 1 teaspoon basil . teaspoon thyme . teaspoon chili powder . teaspoon black pepper . teaspoon salt . teaspoon hot sauce 1 pound precooked shrimp, peeled and deveined Combinerice and 1. cups water ina metal bowl which will fit loosely incooker. Coverbowl firmly with aluminumfoil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove rack and water. Add remaining ingredients, exceptshrimp, to cooker; stir well.Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in shrimp; cook uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve over rice. Nutrition Information Per Serving 6 servings 252 Calories, 3 g Fat, 157 mg Cholesterol LEMON ’N DILL COD AND BROCCOLI 1 pound frozen cod fillets, Salt 1-inch thick 1 cup water Dill weed 2 cups broccoli, cut into bite size Lemon pepper pieces Cut fishinto 4pieces.Sprinkle with dill weed, lemon pepper, and salt. Pour water intocooker. Arrange fish and broccoli on rack in cooker. Close coversecurely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Nutrition Information Per Serving 4 servings 103 Calories, 1 g Fat, 49 mg Cholesterol 14 SEAFOOD GUMBO 1 cup long grain white rice 1. cups water 1 cup water 2. cups chicken broth 1 pound medium, fresh shrimp, peeled and deveined 1 pound sole fillets, cut into 2-inch pieces 1 can (14-15 ounces) diced tomatoes 1 cup chopped onion . c...
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