Authors: Healthy Living
Yield:
4
servings
Preparation Time:
20 minutes
Cooking Time:
38 minutes
Ingredients:
For Veal:
2 tablespoons olive oil
1-pound veal roast
1 onion, chopped finely
1 carrot, peeled and chopped finely
1 celery stalk, chopped finely
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
4 bay leaves
Salt and freshly ground black pepper, to taste
1 cup water
1 cup white wine
For Sauce:
1½ (5½-ounce) cans olive oil packed
tuna, strained and divided
1 cup mayonnaise
3 anchovies
2 tablespoons capers
Method:
1.
Select the browning
mode for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add veal and cook for
about 3-4 minutes per side. Transfer the veal into a bowl.
4.
Add onion, carrot,
celery and rosemary and sauté for about 5 minutes.
5.
Add garlic, rosemary
and bay leaves and sauté for about 1 minute.
6.
Close the cooker by
locking the lid.
7.
Set the pressure
cooker to high setting. Cook for about 15-25 minutes or till desired doneness.
8.
Unplug the pressure cooker and by using
the natural release method, release the pressure.
9.
Carefully, uncover
the pressure cooker after valve drops completely.
10.
Transfer
the veal into a plate. Keep aside for 5-10 minutes before slicing.
11.
Meanwhile
for sauce in a food processor, add 1 can of tuna, mayonnaise and anchovies and
pulse till smooth.
12.
Transfer
the sauce into a bowl. Add remaining tuna and capers and stir to combine.
13.
Pour
sauce over veal slices and serve.
Nutritional Information per
Serving:
Calories:
671
Fat:
39.8g
Sat Fat:
7.4g
Carbohydrates:
21.8g
Fiber:
1.8g
Sugar:
6.2g
Protein:
45.4g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Ingredients:
2 tablespoons olive oil
1½ pound pork shoulder, cubed into 1-inch size
3 carrots, peeled and chopped
1 small onion, chopped finely
4 garlic cloves, minced
1 tablespoon tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups red wine
1 teaspoon dried oregano, crushed
1 teaspoon red pepper flakes, crushed
Salt, to taste
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add pork and cook for
about 5 minutes or till browned from all sides.
4.
Add remaining
ingredients and stir to combine.
5.
Close the cooker by
locking the lid.
6.
Set the pressure
cooker to high setting. Cook for about 20 minutes.
7.
Unplug the pressure cooker and by using
the natural release method, release the pressure.
8.
Carefully, uncover
the pressure cooker after valve drops completely.
9.
With 2 forks, break
apart the pork.
Nutritional Information per
Serving:
Calories:
364
Fat:
21.8g
Sat Fat:
7.2g
Carbohydrates:
9.6g
Fiber:
1.8g
Sugar:
4.5g
Protein:
21.2g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
34 minutes
Ingredients:
½ tablespoon olive oil
1-pound boneless pork ribs
Salt and freshly ground black pepper, to taste
1 small onion, chopped
2 garlic clove, minced
¼ teaspoon Fresh ginger, minced
1 tablespoon white vinegar
2 tablespoons fresh pineapple juice
1 tablespoons soy sauce
2 tablespoons brown sugar
¼ teaspoon dry mustard
½ tablespoon corn starch
½ tablespoon cold water
2 scallions, chopped
Method:
1.
Select the browning
mode for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add ribs and sprinkle
with salt and black pepper.
4.
Cook for about 5
minutes or till browned from all sides. Transfer the ribs into a bowl.
5.
Now, add onion and
sauté for about 4-5 minutes.
6.
Add garlic and ginger
and sauté for about 1 minute.
7.
Add vinegar,
pineapple juice, brown sugar and mustard and stir well. Stir in ribs.
8.
Close the cooker by
locking the lid.
9.
Set the pressure
cooker on high pressure. Cook for about 20 minutes.
10.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.
11.
Carefully,
uncover the pressure cooker after valve drops completely.
12.
Remove
ribs and transfer into a bowl.
13.
Meanwhile
in a small bowl, mix together corn starch and cold water.
14.
Now,
select the sauté mode of pressure cooker.
15.
Add
cornstarch mixture in pressure cooker, stirring continuously.
16.
Cook
for about 2-3 minutes or till desired thickness.
17.
Unplug
the pressure cooker and immediately, stir in ribs.
18.
Immediately
close the cooker by locking the lid. Keep the cooker, covered for about 10
minutes that ribs absorb the flavors of sauce completely.
19.
Serve
hot with the garnishing of scallion.
Nutritional Information per
Serving:
Calories:
219
Fat:
5.8g
Sat Fat:
1.6g
Carbohydrates:
9.7g
Fiber:
0.7g
Sugar:
6.2g
Protein:
30.5g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
21 minutes
Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
4 (6-ounce) bone-in pork chops
Salt and freshly ground black pepper, to taste
1 medium onion, chopped
1½ cups button mushrooms, chopped roughly
1 cup tomato sauce
½ cup water
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add garlic and sauté
for about 1 minute.
4.
Add pork chops and
sprinkle with salt and black pepper.
5.
Cook for about 5
minutes or till browned from all sides.
6.
Add mushrooms, tomato
sauce and water and stir to combine.
7.
Close the cooker by
locking the lid.
8.
Set the pressure
cooker to high pressure. Cook for about 15 minutes.
9.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Serve
hot
Nutritional Information per
Serving:
Calories:
608
Fat:
40.6g
Sat Fat:
16.4g
Carbohydrates:
7.2g
Fiber:
1.8g
Sugar:
4.2g
Protein:
40.2g
Yield:
6
servings
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Ingredients:
2 pounds’ pork baby
back ribs
2 bay leaves
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 tablespoons Italian seasoning
Salt and freshly ground black pepper, to taste
4 cups water
½ cup BBQ sauce
Method:
1.
Arrange ribs in an electric pressure
cooker.
2.
Add remaining ingredients except
BBQ sauce.
3.
Close the cooker by
locking the lid.
4.
Set the pressure
cooker to high pressure. Cook for about 20 minutes.
5.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Transfer the pork ribs onto a cutting
board and let them cool for about 5 minutes.
8.
With a paper towel, pat dry the ribs
completely.
9.
Transfer the ribs into a bowl. Add
BBQ sauce and cat the ribs with sauce
generously.
10.
Cover and refrigerate for about 2-3
hours.
11.
Preheat the broiler of oven.
12.
Broil the ribs for about 5 minutes
from both sides.
13.
Serve immediately.
Nutritional Information per
Serving:
Calories:
602
Fat:
46.5g
Sat Fat:
18.4g
Carbohydrates:
9.2g
Fiber:
0g
Sugar:
5.2g
Protein:
34.4g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
21 minutes
Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
4 (4-ounce) skinless, boneless chicken thighs
Salt and freshly ground black pepper, to taste
½ cup tomato sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon cornstarch
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add garlic and sauté
for about 1 minute.
4.
Add chicken and
sprinkle with salt and black pepper.
5.
Cook for about 5
minutes or till browned from all sides.
6.
Add tomato sauce, soy
sauce, honey and vinegar and stir to combine.
7.
Close the cooker by
locking the lid.
8.
Set the pressure
cooker to high pressure. Cook for about 10 minutes.
9.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Meanwhile
in a small bowl, mix together water and cornstarch.
12.
Now,
select the simmer mode of pressure cooker.
13.
Add
cornstarch mixture, stirring continuously.
14.
Simmer
for 4-5 minutes. Serve hot.
Nutritional Information per
Serving:
Calories:
231
Fat:
7.6g
Sat Fat:
2g
Carbohydrates:
13.9g
Fiber:
0.7g
Sugar:
10.2g
Protein:
26.9g