Queezle_Sister's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Great Vegetarian Cooking Under Pressure
By Lorna J Sass
Cookbooks - 1994
Basic Vegetable Stock : page 68
This was a very easy recipe for vegetable stock. A long list of vegetables went into the pressure cooker, cooked 10 minutes on high, then allowed to come down to atmospheric pressure on its own. The result was delicious - very good rich vegetable flavor. I now will have a great time selecting a soup recipe to use with this.
useful (1)
Basic White Basmati or Extra-Long-Grain Rice : page 141
Living at 6000 feet presents challenges, rice cooking among them. This is a very good basic set of instructions. I followed water, rice, salt, and timing to a T, and was rewarded with light fluffy and perfect rice.
This cookbook is especially good for the new type of pressure cookers (not the rocker top). It took only about 12 minutes, start to finish.
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Blanched Green Beans : page 74
Perfect cooked yet crunchy - steamed under pressure!
Another recipe instructed me to start with blanched green beans, and so I turned to this book to see if I could do it in the pressure cooker. After exactly 2 1/2 minutes under high pressure and rapid pressure release, the beans were perfect. Bright green, cooked, but still with a good crunch. I will use these instructions again!
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Bulgur Casserole with Winter Vegetables : page 163
Very beautiful - brown bulgur, red cabbage, and orange carrots... but the flavor was only OK.
One selects a pressure cooker recipe so it will be quick to prepare, but I spent more than 45 minutes chopping and peeling to prepare this.
We didn't care for the turnips in this dish - and I substituted sweet potatoes for the winter squash. But the combination of half the cabbage cooked and half raw was successful at giving this dish nice texture and crunch.
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Coconut Rice Pudding : page 248
Coconut rice, yes, but not very pudding-ish.
Pluses: very quick (18 minutes start to finish), simple ingredients, and a nice flavor from cardomom.
Negatives: not custard-like, and not sweet. I used the "rich" alternative - cooking with milk - and I used currents and dried cherries. This took considerable additional maple syrup to make it palatable, although it might seem better for breakfast.
This would be better with a short grained brown rice.
update: Better as a cold breakfast with some orange zest, milk, and brown sugar.
useful (1)
Paella Vegetariana : page 148
Surprisingly good, and start-to-finish in about one hour.
Sheer desperation drove me to trying this recipe - a house with guests, all of us back from a hike, and no plan for dinner. I selected the first recipe that matched the ingredients we had on hand.
Don't expect a seafood paella. But this has a nice assortment of vegetables (roasted red bell peppers, carrots, peas, artichoke hearts, onion, and garlic), a big dose of saffron, and rice.
I think it would be a bit better if we used a rich broth instead of water - but my kids just loved this! And while cooking, the saffron gave the kitchen a wonderful aroma.
useful (1)
Pressure Cooking Beans : page 186
A set of instructions more than a recipe, this two-page section of the book gives you all you need to know about cooking dried beans. It includes instructions for both the old-fashioned jiggly-top pressure cookers and the newer ones with more sophisticated pressure control.
The instructions easily took my husband through the steps of cooking dried pinto beans. The final result was perfect.
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Quinoa with Green Beans, Tomatoes, and Basil : page 175
So much better than what I expected!
I selected this recipe simply because I had all the ingredients - and I was looking for a way to use up green beans. This recipe was quick, and it tasted great. So healthy - little fat, high protein, and a good amount of vegetable.
My DH seems biased against quinoa, but even he really enjoyed this dish. Its a keeper.
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Roasted Bell Peppers : page 17
Not a pressure cooker instruction, but a traditional way to make roasted bell peppers. The instructions are perfect for preparing with a gas stove. No leaking from the peppers (no mess on my stove), the standard steaming in a paper bag, etc. I've always been afraid to do this - these complete instructions were a great help. Mine was a bit underdone, but acceptable.
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