Most of you all know that I love my Crockpot, and I think it’s the best thing since sliced bread; however I’m in a bit of a rush in the morning on most days and it’s impossible to put my Crockpot together so we have dinner when I get home from the office. The next best thing is a Pressure Cooker. This is another wonderful cooking tool that everyone should have in the house. The Pressure cooker will be a wonderful alternative to those nights when you just didn’t have time to cook and still trying to put a wonderful home cooked meal on the table for the family… and avoiding the last minute Fast Food restaurant run as well… J
I know, a lot of people are very intimidated by a Pressure cooker, and I must admit, I was, too. When I took Home economics in School we had a pressure cooker and we used it all the time, till one time when the darn thing blew up and luckily I got my face out of the way quickly…. I wouldn’t touch one for the longest time.. however, the new pressure cookers are much safer than the ones we used 15+ years ago and also, if you use and follow directions ( you may remember that I don’t do well with directions..lol.. well yup I should have learned back then) you will not have any problems at all.
I came across a wonderful new cookbook for the Pressure cooker called The Everything Vegetarian Pressure Cooker Cookbook by Amy Snyder and Justin Snyder. The book will start out with an introduction to pressure cooking, how to use the pressure cooker correctly and how to get the most benefit out for you and your family, the book goes on to 15 different categories with 300 wonderful vegetarian recipes from Appetizers, vegetables, pasta and even desserts, anything you want to make quickly with the home cooked taste is available in this book.
We decided on the Dill Potato Salad; at first I was gonna push this recipe off to the weekend, when I had time.. well. .. that defeated the purpose of “Speed” cooking; so I did take it on a busy weeknight and less than 10 minutes we had a wonderful yummy Potato salad.. WOW… I didn’t know I could cook raw Potatoes in under 5 minutes and be soft, tender and perfectly cooked… * yes, I hardly ever used my Pressure cooker.. but that will change now*….
This recipe came from the Everything Vegetarian Pressure Cooker Cookbook
Dill Potato Salad
This is what you will need:
- 1 cup water
- 2 pounds red potatoes, quartered
- ½ cup Mayo
- 1 teaspoon yellow mustard
- 1 teaspoon cider vinegar
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
- ½ cup red onion, chopped
- ½ cup celery, chopped ( I left that out, I don’t care for celery)
This is how to make it:
- Add water and the potatoes to the pressure cooker; lock the lid into place and bring to high pressure, once the pressure is achieved, turn the heat to low and cook 3-4 minutes ( !!!). Remove from the heat and allow the pressure to release naturally, drain the potatoes and rinse with cold water
- Whisk Together the mayo, yellow mustard, cider vinegar, dill, salt and pepper.
- Combine the potatoes with the chopped onion ( and celery if you like), then add the mayo mixture
- Season with more salt and pepper if necessary.
This is what your dinner will look like.. it was sooo super yummy and who would have known that I can make potato salad in less than 10 minutes. Amazing.
This is a wonderful book that will be a big money and time saver for any busy mom. I would recommend this book if you are trying to cut down on your grocery budget and eating out less as well as trying to be more healthy by eating more meatless dinners and more vegetables. I’m not a big meat person, so this book was awesome for me. I could live without meat forever, maybe because I didn’t grow up with big steaks and huge amounts of meat, back at home meat was almost like a side dish back in the day, or maybe we didn’t have a lot of money to put big pieces of meat on the table, who knows, I just know I love all kind of vegetarian dishes and I know from own experience, they will fill you up. Hubby always pulls his nose up when I bring home another vegetarian cook book, he doesn’t look at it like I do. You can add a steak or a Brat to just about anything, and make the meat person in your family happy as well as the person that like more vegetarian. This book is so versatile and can be used in every household to create wonderful yummy family dinners that your little ones will cherish.
Here is some information from the back of the book:
With one in four people describing themselves as “vegetarian-inclined” and pressure cookers experiencing a comeback, the need is greater than ever for this cookbook! These amazing appliances can cut cooking time by as much as half! Here, popular food bloggers and chef team Amy and Jeff Snyder help readers create such memorable dishes as:
Thai Carrot Soup
Mashed Eggplant and Tomato Salad
Whole-Wheat Fettuccine with Mushroom Cream Sauce
Moroccan-Spiced Red Lentils
Packed with 300 recipes and a full work-up of nutritional information, health-conscious foodies–vegetarians and non-vegetarians alike–will be whipping up mouthwatering meals for friends and family every night of the week!
About the Author
Amy Snyder has worked at vegetarian restaurants, including Real Food Daily in Los Angeles and Georgia’s The Grit. Her experiences with vegetarian cuisine are what led Snyder to write The VegCooking Blog, which receives more than 50,000 visits per month.
Justin Snyder has worked in kitchens professionally for the past sixteen years. As a longtime vegetarian, Justin currently works as sauté chef at Cafe Intermezzo.
You can purchase your copy of this book through Amazon.com, Barnes and Noble.com or any of your favorite book store and this book retails for $15.95; you can also check out the wonderful Pressure Cooker selection if you don’t have one yet.
I was provided a copy of the book listed above for my honest review and all opinions are 100% my own and no other compensation was nor will be received.