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Maryann, I can't remember what kind of sausage that I used, just regular Italian sausage links, I think? I still buy romaine, just not when it's from Yuma.
Dinner tonight is easy, Tacos.
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I absolutely love IP Risotto. It was perfect.
Sausage in Panzanella? Hmmmmmm.
We are using a lot of different greens, including romaine with no problems. But then all of our lettuces are coming from Oregon & Washington.
Tonight's dinner is Sous Vide Pork Cheeks from the Anova Culinary site, mashed potatoes and steamed or roasted carrots. I have to consider my power limitations . . . this really sucks. This is our last batch of cheeks, we'll freeze one bag back for another dinner - we did 2 1.5 lb bags because they came in a 3lb frozen bag. Pork cheeks are one of the most succulent pieces of pork, next to the belly. These pork cheeks were from a farm where the pigs were pastured and allowed to fallow wherever, and fed a superb diet.! I'm praying that we can find more this year from a local grower.
You only live once . . . but if you do it right once should be enough!
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Sharon, would you mind giving me your risotto recipe? I'm finding that a lot of the recipes online are not consistent.
Dinner tonight will be out. Going downtown with my girls for a "paint night" event. We'll stop for cocktails and snacks on the way.
Maryann
"Drink your tea slowly and reverently..."
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Of course Maryann
It is from the Official Instant Pot Cookbook that I just picked up at Costco. It has some wonderful recipes in it!
Mushroom & Spinach Risotto
2 TBS Olive Oil
1/3 c chopped shallots
1 8 oz package cremini mushrooms sliced
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
2 cloves garlic, minced
2 c. chicken or vegetable stock
1 c. Arboria rice
1/4 tsp dried thyme
1 Tbs butter
2 c. baby spinach (I didn't have any, and it was fine)
1/3 c. freshly grated Parm.
Select Saute on the IP and adjust to normal. Add oil to pot. When oil is hot. add shallots and cook for 3 minutes to soften, stirring occasionally. Add mushrooms, salt and crushed red pepper, cook for 4 minutes or until the mushrooms are tender, stirring frequently. Add garlic, cook and stir 1 minute more. Press Cancel. Add broth, rice, and thyme. Secure lid on the pot, close the pressure-release valve.
Select Manual and cook at high pressure for 6 minutes. When cooking is complete use a quick release to depressurize.
To serve: Add butter and spinach to rice mixture and stir to wilt spinach. Stir in Parm.
If you like quinoa let me know - there is an excellent recipe for a quick vegetarian dinner in the book.
You only live once . . . but if you do it right once should be enough!
Posts: 12,139
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Thank you! I can't wait to try this! I don't know if we like quinoa because we haven't tried it yet, but would like to if you don't mind posting the recipe?
Maryann
"Drink your tea slowly and reverently..."