15 Bean Soup by Alison DuBois Scutte 16 oz. dried 15 Bean Soup Mix 10 cups water 2 Tbs. Oil 8 oz. ham cubes 7 cups water 1 small onion, chopped fine 1 cup celery ribs and leaves, sliced 1 cup carrots, chopped 2 bay leaves 1 tsp. Coarse ground black pepper 2 tsp. Kosher salt 3 dashes Tabasco 1 cup instant mashed potato flakes Rinse and pick over the beans to remove any small stones or bad beans; set aside. Plug in your pressure cooker and press the Beans button. Add the oil to the pan and, when hot, add ham cubes and brown lightly for about 1 minute. Add the water and scrape the bottom of the pan with a spatula to loosen any ham bits. Stir in the seasoning packet. Add the rinsed beans and the remaining ingredients, except for potato flakes, attach lid, turn pressure regulator to Airtight, and let cook until time has elapsed. When cooking time has elapsed, unplug the machine and let sit 15 minutes before releasing any remaining pressure and removing lid. Check to make sure that the beans are tender; if not, replace lid and use Pressure Cook Time button and select 10 minutes. Repeat the pressure release process as above. When beans are tender, stir in the potato flakes. If a thicker soup is desired, use ½ cup more potato flakes. Hint: Always rinse beans and discard water after soaking, this will reduce the gas-inducing properties of the beans. Otherwise, add a product called Beano to the recipe.
Cajun Crawfish Boil by Alison DuBois Scutte What a fun way to celebrate summer! Quick, easy and impressive! Ingredients 10-15 small-medium red potatoes 6 cups hot water 1 tsp salt 1 leek; whites only, thinly sliced 8 ears of corn; halved 1 stick butter 5 lb crayfish; frozen, raw or cooked, shelled or not 4 Tbs Old Bay seasoning; divided If the crawfish are frozen, thaw by placing in a colander and running cold water over them. Pat dry. In a large bowl, toss the thawed crawfish together with 3 Tablespoons of Old Bay seasoning until they are completely coated. Plug in pressure cooker. Place the potatoes, water, leeks, salt and 1 Tablespoon of Old Bay into the pot, secure the lid and set the regulator valve to Airtight. Press the Seafood button and then use the Cook Time Button to scroll up to 9 minutes. When the time has elapsed, release the pressure and carefully remove the lid. Press the Seafood Button again and use the Cook Time Button to scroll to 7 minutes. Add the corn and the butter. Close the lid place the lid on top but do not lock it into place. Allow the mixture to come to a boil. Add the Crawfish and Old Bay seasoning mixture. Do not stir. Attach and lock the lid into place and set regulator to Airtight. When time has elapsed, press the Cancel button, wait 4-5 minutes and exhaust the pressure. Serve immediately! Note: You can use whatever combination of shellfish or seafood that is available in your area or that you prefer over crawfish.
Lemon Cheesecake by Alison DuBois Scutte Serves: 8 Cook Time: 35 minutes Release: Natural Crust Ingredients 6 Graham crackers1 Tbs. granulated sugar4 Tbs. melted butter1/4 tsp. almond extract (optional) Cheesecake Ingredients 1 1/2 C confectioners sugar3 Tbs. cornstarch1 tsp. lemon zest2 8-oz. packages cream cheese at room temperature (do not use reduced fat varieties) 2 eggs at room temperature4 Tbs. fresh lemon juice1 1/2 C water Cheesecake Toppings (optional) 1 can of cherry, blueberry, strawberry or peach pie filling or home made syrup topping Directions: Before starting: Let the cream cheese and the eggs come to room temperature; don t skip this step. Zest the lemon (yellow rind only) into a small bowl. Place the lemon into the microwave for 15 seconds and then roll it between your palm and a cutting board to break down the pulp. Cut in half and squeeze the fresh juice (4 Tablespoons) into the bowl with the zest; remove any seeds. Make the crust by placing the graham crackers and sugar into your food processor and process until smooth. Melt the butter in a small dish in the microwave and then add the almond extract to it. Turn processor on low and slowly add the butter mixture; process until well all of the crumbs are moistened. Pour the crumbs into the bottom of a 7 no-leak spring-form pan. Start at the center and press the crumbs evenly across the bottom and up the sides about 1. Set aside. Wash and dry the processor bowl and blades. Make the filling by placing the confectioners sugar and cornstarch into the processor bowl. Attach the lid and process on slow about 30 seconds or until the sugar is smooth and free of clumps. Remove the lid. Cut the cream cheese blocks in half and place around the blades, on top of the sugar; space as evenly as possible. Attach lid. Pulse the processor until the cheese is partially blended into the sugar; stop and scrape down the sides as needed. Turn on low and drop the eggs, one at a time, into the mixture blending about 30 seconds in between and after the eggs to ensure they are well blended. Remove the lid and use a rubber spatula to scrape the sides and bottom making sure all of the cheese incorporated. Reattach the lid, turn the processor back to low and add in the lemon zest and juice. Blend just until combined. Pour the batter into the spring-form pan over the crust. Place a piece of aluminum foil over the top of the pan and crimp the edges to form a nice seal all the way around. Plug in your pressure cooker, press the Desert button and then hold down the Pressure Cook Time button until you reach 35 minutes. That s it for setting the time! Pour 1 1/2 cups into the cooker and center the steaming rack inside. Place the covered cheesecake on top of the rack and attach the lid. Slide the locking mechanism to the Lock position and turn the pressure valve to Pressure. When the cooking time has elapsed, turn the cooker off and let the cake remain inside for 10 minutes or until no pressure remains. Carefully open the lid and remove the cake to a rack and gently remove the foil. Serve warm within the next 20 minutes, at room temperature in about 45 minutes or cover with plastic wrap and place in the refrigerator to chill for at least 4 hours before serving. To serve, gently run a thin knife around the edge of the cake before unlatching and removing the spring-form sides of the pan. Top with cherry or blueberry pie filling (if desired), slice and serve. Store any leftovers in an air-tight container in the refrigerator. This cake may also be wrapped tightly (once chilled) and frozen for up to 6 months. Note: If you do not have a rack you can make a triangle from 3 tin cans opened on both ends!
Turkey Tortilla Soup by Alison DuBois Scutte 1 16 -oz. bag dried can black beans; rinsed. 8 Cups water 1 lb leftover turkey meat; coarsely chopped 2 Tbs. Vegetable or Canola 1 cup sweet yellow onion; chopped ½ cup crushed tortilla chips 1 Tbs. flour 1 Tbs. ground Cumin 1 tsp salt 10 cups chicken broth 2 Tbs. Better than Bouillon Chicken Base 2 15.25-oz can whole kernel corn; drained 2 4-oz. can Green Chilies; chopped 2 fresh jalapeños; slices in thin circles, seed intact. This is optional. 2 28-oz. can crushed tomatoes Garnish: Avocado Sour Cream Tortilla Chips Plug in the pressure cooker. Press the Beans button. Add dried beans and water, attach lid and set Pressure Regulator to Airtight. Let cook until time has elapsed, wait 10 minutes and release pressure. Carefully pour into a colander to drain beans. Wash and dry insert pot and replace in the unit. Press the Soup/Stew button. Add the oil to the pan and, when hot, add the chopped onion. Brown for 1-2 minutes, add the crushed tortilla chips and cook another minute; stirring frequently. Sprinkle in the flour, cumin and salt, stirring to coat the onions and then slowly add the broth. Add in the chicken stock and the Better Than Bouillon base and bring to a boil. Stir in the turkey, corn, chilies, tomatoes, black beans and jalapeño. Attach and close the lid and set the pressure valve to Airtight. The pressure cooker will automatically come to pressure, cook the allotted time and switch to keep warm. Allow the pressure slowly release naturally. To serve: Ladle the soup into a bowl. Top with a dollop of sour cream, avocado pieces and crumbled tortilla chips if desired. Tip: To eliminate the first step of cooking the beans, you may substitute 2 cans of black beans (drained) and add them along with the other vegetables.
Canning Turkey Tortilla Soup by Alison DuBois Scutte Makes 4 quarts 15 Cups (1 cup shy of 4 Quarts) of HOT leftover Turkey Tortilla Soup (see recipe above) 8 Cups water Prepare 4 quart-sized wide-mouth jars by running them through the dishwasher or hand washing with soap and very hot water. Place the flat lids into simmering water until ready to use. Using a long handle cup or ladle, carefully dip 3 3/4 cups of the hot soup into each of the 4 prepared jars until only 1 inch headspace remains. Use a thin rubber spatula or chop stick to release any air trapped between the sauce and the jar by slowly going around the entire jar, pressing the food firmly to dislodge any air bubbles. Use a damp cloth to completely wipe clean the jar edge. Use the magnetic lid remover to carefully lift a lid from the simmering water onto the top of the jar. Place the ring onto the jar and screw until tight, and then unscrew 1/8 turn. Place a clean dishtowel onto the bottom of the pressure cooker. Use the jar lifter to carefully lower each jar into the cooker on top of the towel. Pour 8 cups of water into the cooker. Use the lifter to reposition the jars so that they do not touch the sides or each other. You may tick another dishtowel around the jars if necessary. Attach and lock the lid and set the pressure regulator to Airtight. Push the Meat Button and then use the Cook Time Button and scroll to 90 minutes. When the cooking time has elapsed, unplug the cooker and let pressure release naturally. Carefully remove the jars from cooker; they will be very hot! Set them on a towel or cooling rack and let cool completely in a draft-free location for about 12 hours. Store in the cabinet and use within 1 year. Note: While the jars are cooling, you should hear a click indicating the lids are sealing correctly. After about an hour check to be sure the flat lid has obtained a good seal by pressing down with your thumb; the lid should remain stiff with no movement. If you have not gotten a good seal within 2 hours, the canning did not work properly and the ingredients will need to be refrigerated and used within a week or frozen, in a freezer container, for up to 3 months.