More Pressure Cooker 101 – Lentils & Pasta

Hi There!

 

After watching Food, Inc too many times, I am on the verge of becoming a vegetarian. That means coming up with new, exciting ways to cook vegetables, beans, lentils… which can be challenging!

 

Luckily I have my Versonel Pressure Cooker, and lucky for you – you have me to test these recipes to make sure they easy, accurate and yummy. Still need a pressure cooker? Get yours HERE.

 

So this past weekend, I decided to make Lentil Meatballs with Linguini and red sauce for my lunch meal prep for the week.

 

Lentils could not be any easier than with a Versonel Pressure Cooker.

Throw the following items into your pressure cooker:

2 teaspoons olive oil
1/2 small onion diced
1 clove garlic, minced
1 cup lentils (any kind works)
2 cups water
1/2 teaspoon kosher salt / pepper to taste

 

Plug in your pressure cooker, close the lid, push On Demand Pressure, then the “-” key down to 15.

The pressure cooker will take a few minutes to warm up before it starts counting down.

Once it beeps that it is done, don’t touch! Just let the pressure naturally release for 10 minutes.

Open your pressure cooker and VOILA – Perfect Lentils!

 

Now – How do you turn that into meatballs? Simple!

 

Add 1 cup of Italian breadcrumbs, 1/4 cup of Parmesan cheese, 1 egg, and salt/pepper/Italian seasoning to taste. Mix and mash together.

 

Heat up a skillet with enough oil to coat the bottom – i use avocado oil. I used a medium sized cookie scoop to shape the balls to make sure they are uniform – made about 18. Fry ’em up until the surface is brown.

 

Onto the Linguini with Red Sauce. This is way too easy.

1 box (16oz) of Linguini. I toss on about 2T of oil on the pasta and make sure they get coated. Something small like penne would have been the easiest choice, but I used what i had 🙂

1 jar of a red sauce of your choice. Toss it in over the pasta.

Fill your jar with water, and throw that on the pasta just until the pasta is submerged. Stir it a bit to make sure sauce and water is mixed and coating the pasta.

Plug in your pressure cooker, close the lid, push On Demand Pressure, then the “-” key down to 5 (or half the time the pasta box tells you to cook the pasta). Once it is done, let it naturally release the pressure for about 10 minutes.

 

Boom. Done. Easy. Lunch for the week! 🙂

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VSLPC60 Basics 101

Hi Everyone!

Our Versonel 6 Quart Programmable 6-in-1 Electric Pressure Cooker VSLPC60 has been selling all over the United States, and we couldn’t be more thrilled! With all these sales brings a lot questions from our consumers about how to properly use the Versonel Pressure Cooker. This blog is to *hopefully* answer all the questions you may have about your new pressure cooker!

 

Preset Buttons:

To use these, simply add your food, plug in your pressure cooker, select the button for what you are cooking and close the lid. That’s it!

Soup/Stew – 55 minutes

Fish/Vegetable – 30 minutes

Meat/Chicken – 45 minutes

Beans/Chili – 40 minutes

(brown) Rice – 60 minutes

Oatmeal – 45 minutes

Steam – 55 minutes

 

You may realize that some of these times could be way under or over what you need depending on the size of your meal. If you want to cook for a time other than these presets, simply:

Plug in your pressure cooker & add your food

Push On Demand Pressure, then the + or – button to adjust your time

That’s it!

 

Here are some examples:

Pressure Cooker Mac & Cheese:

Dump in 16oz of uncooked macaroni. Pinch of Kosher Salt. 4 cups of water.

Push On Demand Pressure and “-” until you get to 4 minutes.

After 4 minutes of cooking, do a quick release of steam (it helps to put a towel over the steam release), but keep on Warm function. Once the steam is released, add 2 TBS of butter.

Mix 2 eggs, 12 oz of evaporated mil and seasoning to takes – i like to kick it up with some ground mustard and smokes paprika, salt & pepper and throw it in with the noodles. Mix in 20 oz of shredded cheese. Stir. All Done!

 

Plain White Rice:

1 cup of rinsed rice. 1.25 cups of water. 0.5t of salt. Mix together. On demand pressure for 3 minutes. Natural release the steam (which means do NOT open the steam vent) for 10 minutes. THEN open the vent. Open the lid, fluff with fork. Done.

 

How do I Saute with my pressure cooker?

Very simply! Plug in the pressure cooker, and push Keep Warm/Cancel – This will activate HOT mode, which allows you to saute in the same pan you will cook in. Pretty cool, huh?

 

Since I know a lot of people have been asking, I am going to do my best to continue to post recipes and tips here on this blog. Have a specific question? Ask me! I’ll answer it, I promise! 🙂

Air Fried Ravioli

Comfort Food. For some people, this means fried chicken, mashed potatoes, greens, cornbread, chocolate… But for me, it means one thing, and one thing only: Deep fried stuffed with cheese. At least once a week, my co-workers hear me say that I want something deep-fried stuffed with cheese. This could be to celebrate a good day or provide comfort on a bad day. It doesn’t matter. Whenever I have something deep fried stuffed with cheese, my day gets a little bit better.

Saturday night I needed some comfort food. I had a rare moment of the house to myself. My cleaning was done. I wanted to relax, eat, and watch Fuller House on Netflix. As I reached for the chinese delivery menu, I suddenly remembered that, in a moment of pure, pre-meditated genius, I picked up a package of refrigerated spinach and cheese ravioli at the store a few days before.

Quickly I went to to work, pulling out just 4 simple ingredients: Ravioli, eggs, bread crumbs and cooking spray. AND of course, my Versonel Air Fryer.

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Just give the eggs a quick whisk, the air fryer a quick spray, and you are ready to dunk your ravioli in the egg bath, cover them with bread crumbs and pop them in your air fryer.

400 degrees, 5 minutes per side. And presto:

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Grab some sauce with some fresh grated Parmesan, and you have yourself a plate of awesomeness. AND since it was air fried, and not deep fried like this recipe traditionally calls for, you can eat few extra and not feel bad 🙂

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What are you waiting for? These air-fried raviolis could be a reality in just a few days, if your order your air fryer TODAY!

Pressure Cooked Pork

Have I mentioned lately how much I adore my Versonel Pressure Cooker & Air Fryer? 🙂

 

This post is about the pressure cooker. The effortless, amazing, perfect Versonel Pressure Cooker, which you can buy HERE.  It almost never leaves my itty bitty counter top, except when I need to pull out my air fryer.

 

So I bought this beautiful piece of pork the other day. Pink, fatty, perfect and locally raised, cruelty free and organic. Also, as a lovely coincidence, my mom had just made brunch for us the other day so I was able to get my hands on some bacon grease to cook the pork. Seriously – don’t judge until you have tried it! Adding just a dab of bacon grease to ANY THING makes it taste better!

So I turned my pressure cooker on HOT, threw in the bacon grease to melt it…

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Threw in the pork roast with a bit of salt and pepper…

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And cooked it for 40 minutes on the meat setting. It came out perfect. Moist, delicious…but kind of boring! Yes – Boring!! I had this big pork roast, which I was the only one in my family who would eat it, and I didn’t want it. Ugh, now what was I going to do? I didn’t want to waste it…

 

But my pressure cooker is also a slow cooker….

 

*Que some Marvin Gaye slow and sensual music*

 

I could slow cook my roast in some BBQ sauce and bourbon until it crazy tender and falls apart for tasty…. saucy… melt in your mouth pulled pork…

 

So that’s what I did.  I threw that roast back in my pressure cooker turned crock pot with 1/2 a bottle of BBQ sauce and a generous shot or three of bourbon, set it to slow cook for 6 hours and…

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Ohhhhh yeeeeahhhhhhhh

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Get your cook/pressure cook/slow cook on with Versonel.

Cold Weather? Chili can warm your body and soul.

I live in the northeast, which means a metric ton of snow lately. Being snowed in, to me, means cuddling with my 4 year old, watching movies, maybe a glass of vino and warm comfort foods. I know I already rambled on about foods that feed your body and soul, and chili is definitely one of them!

So this most recent snowstorm, I decided to make a vegetarian chili over sweet potatoes. Totally packed with delicious, yummy and healthy food, hot and very satisfying.  AND couldn’t be easier, thanks to my Versonel Pressure Cooker and Versonel Air Fryer! Yes, i used them both for this! Click here to order yours.

 

 

What you need:

1/2 cup of each: onion, green & red peppers. I used a sweet onion, but feel free to use the onion of your choice.

1 can of kidney beans

1 can of black beans

1 can of refried black beans

1 large can of diced tomatoes

1 large sweet potato per serving

1/4 cup of shredded cheddar cheese

Seasons of choice – i just used salt and pepper as I was making this for my 4 year old who doesn’t spicy

 

What you do:

Turn your pressure cooker on HOT mode (simply plug it in, and push the cancel/keep warm button) to saute your onions and peppers. I used a dash of olive oil, but that is just a personal preference. Isn’t that pretty?

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Once the onions start to turn clear, you can literally just dump in the beans, refried beans, tomatoes and about a 1/2c of water. Stir it up.

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Set your pressure cooker to the chili function, and walk away. Watch a movie. Relax.

Then, the magical sound – the beeping that your pressure cooker is done,cooked and ready to eat! Almost… Make sure to release the steam and stand back!

While the steam is releasing, make your sweet potato. Cut a large potato in half, pierce for ventilation and throw it in your air fryer. 20 minutes (flip halfway) and its perfect.

Then… oh so yummy…. get a deep dish. Place your sweet potato in the dish. Ladle your chili over it. Top with shredded cheese. And….

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I seriously just got hungry looking at that….

 

Cheese Stuffed Meatballs

My family decided to start a new holiday tradition this year by making all sorts of yummy food and binge watching our favorite holiday movies on Christmas Eve. It was a blast. Perfect family fun time, great food, and we got to introduce my little guy to Christmas Classics, like a Garfield Christmas Special and Home Alone. 🙂

My job for this feast was meatballs. Meatballs are not a traditional holiday meal item, but who cares? They are yummy and stay perfect at a low heat in sauce for hours. But how could I make these meatballs extra special?

Duh. How do you make any food extra special? You add a bunch of cheese, of course! 🙂

So I whipped out my Versonel Pressure Cooker, and went to work.

 

What You Need:

1lb ground sausage

1lb of ground pork

1lb block of cheddar, cut into small cubes – 1/2 in will be fine, but you can certainly make them bigger or smaller if you want a cheesy explosion 🙂

1/4 cup shredded Parmesan

1/2 cup breadcrumbs

1 egg

2 jars tomato sauce

 

What You Do:

Mix the pork, sausage, parmesan, breadcrumbs and egg together – use your hands! 🙂

I used a standard 1″ cookie scoop to make my meatballs – roll them up, and keep your hands wet to keep the meat from sticking.

Once you make your balls, push them flat, add a cube of cheese, and press the meat all around, sealing it as best you can.

Throw the cheese/meatballs in your pressure cooker with enough sauce to cover them. Depending on the size of your meatball, you may need less than 2 jars.

Set your pressure cooker to the stew setting and…

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Cheese. Meat. Sauce. Is there anything better??

 

Get your Versonel Pressure Cooker HERE, and join in the cheesy fun with me! 🙂