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Clam Chowder

Clam Chowder

Happy National Clam Chowder Day! If you have not made clam chowder before, do not be afraid to try. It is easier than I ever thought, and using an electric pressure cooker makes it even easier.

It has become one of my absolute favorite dishes. It is not a food that I ate as a child. When I first ate it I was hooked. It was the creamy richness of the broth.

I did not make clam chowder myself until after The Hubs bought us an electric pressure cooker several years ago. Reminiscent of the first time I tasted Clam Chowder, the first time I made it from scratch was a turning point. It was so delicious and easy to make that it has become a staple in our home.

When I have the time, I make homemade bread bowls to serve the chowder in. Of course, that’s how D3 and D4 like it best. When I don’t serve the chowder in bread bowls I serve it with a crusty baguette.

Have you made Clam Chowder for yourself or loved ones? If not, this recipe will change that! You’ll be making this for your own family regularly, too!

Pressure Cooker Clam Chowder

  • 1 Tablespoon olive oil
  • 1 – 10 ounce can clams (drained juice reserved)
  • ½ cup onion (minced)
  • 2 cups vegetable broth
  • 2 cups potatoes (peeled and diced)
  • ¼ teaspoon Old Bay Seasoning
  • ¼ teaspoon white pepper
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • 2 cups half and half
  • 2 Tablespoons butter
  1. Drain clams, reserve liquid. Add water to clam liquid to equal 2 cups.
  2. Turn pressure cooker on to brown. Add oil and minced onion. Sauté until onion becomes translucent.
  3. Add clam liquid and vegetable broth, potatoes, and seasonings. Turn pressure cooker to vegetable or soup setting. Close vent and set timer for 10 minutes.
  4. Release pressure.
  5. Turn pressure cooker off, add clams, butter, and half and half. Stir well and serve immediately.

New England clam chowder, made as it should be,
is a dish to preach about, to chant praises and
sing hymns and burn incense before.

It is as American as the Stars and Stripes, as patriotic
as the national Anthem. It is Yankee Doodle in a kettle.
~ Joseph C Lincoln

 

 
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Posted by on February 25, 2019 in Soup Recipes

 

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Dried Beans

Dried Beans

Dried Beans Electric Pressure Cooker

About two years ago we got an electric pressure cooker. While you cannot tell from my posts, I absolutely love having it. Owning an electric pressure cooker has made a positive impact for a multitude of reasons. One of the benefits of owning an electric pressure cooker is the decreased cooking time of dried beans.

Being a non-red meat eater and eating very little animal protein I have relied on eating beans for protein for many years. Using the electric pressure cooker shaves hours off of the cook time.  If time is money I’m getting rich off of the time saved cooking beans with my electric pressure cooker!

Speaking of money, cooking your own dried beans is more cost effective than purchasing canned. Dried beans are also unprocessed and you control the amount of sodium, fat, and other additives when making your own.

Just in the past two weeks I have made red beans for my Red Beans and Rice and Homemade Baked Beans, and for General Rules for Cooking Beans

  • Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris. Rinse beans and drain.
  • Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking.
  • Do not salt before cooking as salt inhibits cooking.
  • Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor.
  • Beans can be cooked in large batches (1 pound beans + 8 cups water + seasonings + 4 teaspoons oil).
  • Cooked beans can be frozen in 1-cup amounts to add to other dishes
  • Do not fill pressure cooker more than one-third full when cooking beans.
  • Add 2 teaspoons oil per cup of beans to prevent foaming.
  • After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.

 

It is important to read the manual of your brand of electric pressure cooker to ensure the best method of cooking dried beans; however I am going to give you some general rules and cook times.

Cooking times will vary depending on if you have soaked your beans or not soaked your beans. Smaller beans or legumes will have shorter cook times while larger beans need more cooking time.

The cooking time for one cup of a few varieties of unsoaked dried beans in the electric pressure is as follows:

Garbanzo Beans               50-60 minutes

Red Beans                           30-35 minutes

Pinto Beans                        30-35 minutes

There are so many wonderful uses and time saving reasons to own an electric pressure cooker. Cooking dried beans is just one of them, and one I recommend. I also suggest you try making your own refried beans once you have made some pinto beans in your pressure cooker.

Refried Beans

  • 2 cups cooked pinto beans (with reserved cooking juices)
  • 2 tablespoons vegetable oil
  • 1 clove garlic (minced)
  • Salt to taste

 
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Posted by on February 22, 2018 in Recipe

 

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