Fresh Pasta

 From America’s Test Kitchen Cookbook

Fresh Pasta without a machine

Makes 1 lb, serving 4-6

• If using a high protein flour like King Arthur, use 7 egg yolks. The longer the dough rests in step 2, the easier it will be to roll out. Avoid adding too much flour when rolling out.
• 2 c all-purpose flour (10 oz)
• 2 large eggs plus 6 yolks
• 2 T olive oil
• 1 T salt
• 1 recipe of sauce

Quick Tomato Sauce

2 T butter

¼ c grated onion (this is important)

¼ tsp oregano

Salt

2 med garlic cloves minced

1 can high-quality tomatoes 28 oz crushed

¼ tsp sugar

2 T chopped basil

1 T olive oil

Black pepper

Melt butter in medium saucepan over medium heat. Add onion, oregano, ½ tsp salt and cook until liquid has evaporated and onion is golden brown about 5 min. Add garlic and cook 30 seconds. Stir in tomatoes and sugar, bring to simmer over high heat, lower heat to med-low and simmer until slightly thickened about 10 min. Off heat, add basic and oil, salt and pepper.

Pasta with Garlic and Oil

 From America’s Test Kitchen Cookbook

• 1 lb spaghetti (Angel hair my favorite!)
• 6 T olive oil
• 12 med garlic cloves, minced
• ¾ tsp red pepper flakes
• 3 T fresh parsley chopped
• 2 tsp lemon juice
• ½ c Parmesan optional

Bring 4 qt water to boil in large pot. Add 1 T salt and pasta and cook, stirring often until al dente. Reserve ⅓ c of the cooking water and drain the pasta, return to pot.

Head 3 T oil, 3 T garlic and ½ tsp salt over low heat in nonstick skillet. Cook, stirring constantly, until garlic is sticky and straw-colored, 10-12 minutes (this is important). Off heat, stir in the rest of the garlic, red pepper, parsley, juice, and 2 T of cooking water.

Transfer pasta to serving bowl with remaining 3 T oil, reserved pasta water and toss. Add garlic mixture and ¾ tsp salt, Toss. Serve with Bread Crumbs sprinkled on top.

Bread Crumbs

Pulse 2 slices of white bread in food processor to coarse crumbs. Add 2 T olive oil, salt and pepper and bake 375 until golden brown, 8 to 10 min.

Week Night Mac and Cheese

16 oz macaroni

2 T butter

4 C water

1 tsp salt

1 can -12 oz- evaporated milk

8 oz grated sharp cheddar

¼ c grated Parmesan

 

Add macaroni, butter, water and salt to IP. Pressure on High 4 min, QR. Stir milk into macaroni and then cheese. Put lid on and let sit for 1-2 minutes. Remove lid and stir. 4-6 servings.

Moroccan Harira

From The Healthiest Diet on the Planet
1 chopped onion
2 chopped celery stalkds
2 crushed garlic cloves
8 c veggie broth
1 can diced tomatoes
1 can garbanzo beans, drained and rinsed
1 c dried brown-green lentils
1 T tomato paste
1 T lemon juice
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cloves
1/2 c orzo
2 T fresh cilantro
2 T fresh parsley

Saute onion, celery and garlic. Add everything except orzo and IP for 20 minutes. Add orzo and IP for 4 - 5 minutes. Stir in fresh herbs.

IP Pasta, Rice, and Grains Guide

Pasta
from tidbits-marci.com
Ingredients
Pasta
Water - 2 cups for every 4 oz of pasta
Salt - 1/2 tsp for every 2 cups water
Oil or butter - 1/2 TB for every 4 oz pasta

1. Add pasta, water, salt and oil to IP.
2. Secure lid, seal, cook high pressure for HALF of the pasta package cooking time MINUS 1 minute.
3. Quick release. Rinse with cool water.

Rice
from greenhealthycooking.com
Brown (Basmati or short grain)
1 cup br rice
1 cup water
1 tsp oil

1. Heat to Saute.
2. Add tsp of oil
3. When oil is hot, add rice.
4. Add water; stir.
5. High Pressure for 22 min. for Basmati brown, 24 min for short grain brown.
6. Natural Release 11-18 min.

Basmati and Jasmine Rice

1 cup  rice

1 cup water

High pressure 3 minutes NR 11-18 min

Wild Rice Blend

1:1 water ratio

28 minutes High Pressure, NR 11-18 min

For wild rice only, 28-32 High, NR 11-18 min.

Red and Black Rice

1:1 ratio

30 min High Pressure, NR 11-18 min.

Grains

from instantpoteats.com

Steel cut Oats

1.25-1.5 c water

1 c oats

Cook on high pressure 10 minutes.

Natural release 12 minutes.

Barley

1:2.5 ratio barley to water

1 c barley

2.5 c water

High pressure 20-22 min (pearl barley)

Quick release

Millet

1 c millet

1.5 c water

High pressure 9 minutes

Quick release

Fresh corn

Add 2 c water and steamer basket to pot. Insert 2 corn cobs. 

High pressure 2-3 min.

Quick release.

Teff

1 c teff

2 c water or broth

High pressure 2-3 min

Quick release