Cathi Salach

PP Simple Fresh Blueberry Sauce

2 Cathi Salach BB Sauce.jpg

Culinary Enthusiast:  Cathi Salach
Makes: 6 to 8 servings
Prep Time: 2 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 minutes

 

 

 

Ingredients

  • 1 qt. fresh sweet blueberries
  • 1-2 T balsamic vinegar

Directions

  1. Put rinsed blueberries in a small sauce pan. 
  2. Over medium high heat let blueberries start to pop open. 
  3. Just when they are starting to look juicy add vinegar. 
  4. Let reduce over a strong simmer for 15 min. or longer. 
  5. The sauce may look too watery but thickens once the heat is turned off. 
  6. Serve warm over your favorite vegetables.

TIPS 

  1. Served here over baked sweet potatoes and steamed Brussels sprouts. 
  2. Also wonderful over steamed or grilled asparagus and over grilled or roasted peaches. 
  3. I often make my sauce with blueberry balsamic........heavenly.

It's the food! 🍎

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PP Kale Surprise

Culinary Enthusiast:  Cathi Salach
Makes:  4 to 6 servings
Prep Time:  None
Cook Time:  12 minutes

INGREDIENTS

  • 1 10 oz bag chopped Tuscan kale (Lacinato)
  • 1 14 oz bag fire roasted bell peppers & onions
  • 1 12 oz bag frozen corn, thawed
  • 1 c peach &  mango salsa

DIRECTIONS

  1. Put kale in a large pan or pot with ½ c water. Put lid on and cook on medium heat for 5 or 6 minutes. 
  2. Add onion and peppers and corn. Cover again and cook till kale is tender. 
  3. Add salsa, mix well and heat.

TIP

Any kind of salsa will work, however,  I highly recommend a peach/mango salsa.

"It's the food!"

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PP Tomato Vegetable Soup

Culinary Enthusiast:  Cathi Salach
Makes:  8 servings
Prep Time: 15 minutes
Cook Time:  10 minutes in pressure cooker
Total Time:  25 minutes

INGREDIENTS

  • 1 onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 8 oz. mushrooms (any type), sliced
  • 3 average for or 2 lg. yellow potatoes, diced
  • 6 c vegetable broth
  • 1 28 oz. tomato purée
  • 2 15 oz cans garbanzo beans, rinsed and drained
  • 1 T Italian seasoning
  • 1 T dried basil
  • 1 T Benson’s Table Tasty, or salt-free seasoning of your choice
  • 1 ½ t granulated garlic
  • ¼ to ½ t red pepper flakes
  • 1 bunch Swiss chard, chopped
  • 1 lb. riced cauliflower
  • (Cooked brown rice, about 3 c)


DIRECTIONS

  1. Put first 13 ingredients into pressure cooker and put lid on. Set to sealing. 
  2. Bring to high pressure for 5 minutes. 
  3. Quick release pressure. 
  4. Add next two ingredients and return to high pressure for 2 minutes. 
  5. Quick release. 
  6. Stir well. 
  7. Spoon about 1/3 cup of rice into a soup bowl and fill with soup.

TIPS

  1. An 8 qt.. pressure cooker works best. 
  2. If using a 6 qt. be sure not to fill beyond the fill line. 
  3. Can be made on a stove top. Just simmer until veggies are tender.

IT'S THE FOOD!

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PP: One Pot Pasta Primavera ala Pressure Cooker

Member Contributor:  Cathi Salach    
Makes:  6 entree servings     
Prep Time:  15 minutes    
Cook Time:  7 minutes    
Total Time:  30 minutes      

Ingredients  

  • 1 lb. whole wheat penne    
  • 2 25 oz jars prepared pasta sauce, ff, low sodium    
  • 2 c boiling water    
  • 1 large red onion, diced    
  • 1 c shredded carrot    
  • 1 orange bell pepper,diced    
  • 1 yellow bell pepper, diced    
  • 8 oz sliced mushrooms, chop slices in half    
  • 3 cloves garlic, minced     
  • ⅓ c nutritional yeast.     
  • 1 T dried oregano    
  • ½ - 1t red pepper flakes    
  • 1 T Dried parsley    
  • Several twists of fresh ground black pepper
  • 5 oz box fresh baby spinach      

Directions    

  1. Boil 2 cups water.     
  2. Turn electric pressure cooker setting to sauté mode
  3. Add ½ c water and sauté all vegetables except  spinach.  
  4. Saute for five minutes.     
  5. Keep on sauté setting and add water, sauce, nutritional yeast and seasonings.     
  6. Mix we'll and let come to a simmer.     
  7. Add pasta. 
  8. Mix well and push down pasta so it's covered by liquid.     
  9. Cook at high pressure for 7 minutes.     
  10. Use natural pressure release.     
  11. If pasta is not tender enough, put glass lid on cooker and simmer for a couple minutes.    
  12. Keeping cooker on warm, add spinach, mix well, cover with glass lid and allow spinach to wilt for  3 to 5 minutes.     
  13. Sprinkle with nutritional yeast  and enjoy!      

Tips

  1. Types of pasta such as rice and bean pastas and others will need a shorter cook time. You can  find pressure cooking time charts online.    
  2. If you love your pasta sauce you may not want to add more herbs.

It's the food!   

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PP: Apricot/Apple Stuffing

Member Contributor:  Cathi Salach
Makes:  a 9 x 13 pan
Prep Time:  45 to 50 minutes
Cook Time:  1 hour
Total Time:  2 hours 

Ingredients 

  • 2 large yellow onions, diced 
  • 6 stalks celery, diced 
  • 3 apples, cored & diced 
  • 6 oz. dried apricots, snipped into tiny pieces 
  • 20 oz. stuffing bread cubes 
  • 1 qt veg broth, ff & low sodium 
  • 1  6.75 oz Apple juice lunch box 
  • 1 T powdered sage 
  • 2 T cinnamon 

Directions 

  1. Put snipped apricots in a small bowl, cover with broth and microwave for for two minutes.   (Or heat in pan till broth is hot.)  Let stand while cooking onions.  
  2. Saute onion and celery in some broth until mixture is soft and turning brown.  
  3. Put bread cubes in a very large mixing bowl, add sage & cinnamon and toss well.  
  4. Add apricots with broth and toss.  
  5. Add onion/celery mixture and apples & toss well.  
  6. Taste and add more seasoning if desired.  
  7. Pour Apple juice in a large measuring cup. Add broth to make 2 cups. Mix well and pour over stuffing.   
  8. Mix stuffing together well. Add more broth if you want a moister dressing.  
  9. Put stuffing into a 9 x 13 non stick pan.  
  10. Cover with parchment paper and then foil.  
  11. Bake for 1 hour. Remove foil and paper and if not brown, leave in oven to brown a little.  
  12. Let rest for 10 min. before serving.  

It's the food!

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PP: Get-Your-Greens In! Pressure Cooker Soup

Member Chef: Cathi Salach
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

 

 

Ingredients

  • 1 lg. white onion, diced
  • 2 heaping t chopped garlic
  • 8 oz. Mushrooms, sliced
  • 6 c veggie broth, fat free
  • 1 15 oz. Can tomatoes, diced or purée
  • 2 med/lg sweet potatoes, diced
  • 1 bay leaf
  • 2 heads broccoli, chopped into bitesize pieces
  • 1/4 cup red lentils
  • 1 bunch collard greens, stems removed and chopped
  • 1 bunch kale, stems removed & chopped
  • 1 T dried sage
  • 1/2 T caraway seed
  • 1/2 to 1 t smoked paprika
  • 1/2 t powdered mustard
  • 1 t celery seed
  • 1 T low sodium tamari or soy sauce, optional
  • Hot sauce, a few shakes
  • 1 t Apple cider vinegar
  • Black pepper, to taste

Directions

  1. Prepare chop broccoli, kale and collards. Set aside.
  2. In electric pressure cooker saute onion, garlic and mushroom.
  3. Keeping the cooker set on "sautee" add broth, tomatoes and bay leaf.
  4. Let liquid come to a simmer as you prepare potatoes.
  5. Peel & dice sweet potatoes. Add to cooker.
  6. Add red lentils.
  7. Secure lid and cook at high pressure for 5 minutes.
  8. Quick release pressure.
  9. Add sage, caraway, smoked paprika, powdered mustard, celery seed, tamari & hot sauce and
  10. mix.
  11. Add broccoli, collards & kale. Push down into soup and mix.
  12. Cook at high pressure for 3 minutes.
  13. Quick release pressure.
  14. Remove bay leaf.
  15. Add apple cider vinegar & black pepper. Mix well.
  16. Serve.

Tips

  1. Would look prettier with orange sweet potatoes. I used Japanese because that's what I had on hand.
  2. If desired, put a little cooked brown rice in the bottom of bowl before ladling soup.
  3. Can easily be made on a stove top. It will take red lentils 20 to 30 minutes to cook when simmered.

It's the food!

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PP: Simple Baked Oatmeal

Member Chef: Cathi Salach
Makes: a 9 x 13 pan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hr. 10 min.

Ingredients

  • 1 lb. frozen blueberries, thawed
  • 1 lb. frozen peaches, thawed
  • Liquid or dry sweetener, to taste (optional)
  • 4 c old fashioned rolled oats
  • 1 qt. plus a little more non dairy milk
  • 2 T Cinnamon, or to taste
  • Non dairy milk to pour over your oatmeal

Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie pan with parchment paper or foil (to catch any overflow) & place 9 x 13 pan on top.
  3. Evenly distribute thawed fruit over bottom of 9 x 13 pan.
  4. Sprinkle or drizzle sweetener over fruit. (optional)
  5. Spread oatmeal over fruit.
  6. Sprinkle cinnamon over oats, and using your fingers gently work cinnamon into oats.
  7. Slowly pour milk over all. You should see a little milk floating on top. You can always use more or less milk.
  8. Place all in oven and bake uncovered for 1 hour or until bubbly.
  9. Let rest for 10 minutes before serving.

Tips

  1. Other fruit combinations can be used. Tasty with sweet cherries and blueberries.
  2. Makes good leftovers.
  3. Great for an evening snack. You'll think you're eating dessert.
  4. Can be made with instant oats. Reduce cooking time.

It's the food!

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PP: Italian Lentil Pressure Cooker Soup

Member Chef:  Cathi Salach
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  17 minutes 

 

 

 

 

Ingredients

  • 2 15 oz. cans chopped or pureed tomatoes 
  • 5 cups water or veg broth, low sodium 
  • 1 1/2 c brown lentils 
  • 1 large onion, chopped 
  • 2 rounded t chopped garlic 
  • 2 stalks celery, chopped 
  • 2 carrots, chopped into 1" chunks 
  • 2 large red or yellow potatoes, chopped into 1" pieces 
  • 2 cups green beans, cut into bite size pieces 
  • 2 cups green cabbage, chopped into bite size pieces 
  • 1 1/2 T dried Italian Seasoning 
  • Black pepper, to taste 
  • 1/2 t red pepper flakes, or more 
  • Salt, to taste (optional) 
  • Fresh parsley, a handful or more, chopped 

Directions 

  1. Boil the water.  
  2. Add the canned tomatoes to the pressure cooker and put it on the brown/sauté setting so that the liquid heats up.  
  3. Add hot water.  
  4. Add lentils, onion, garlic, celery, carrots, potatoes, Italian Seasoning, black  pepper, red pepper flakes 
  5. Seal cooker & cook contents at high pressure for ten minutes.  
  6. Quick release pressure.  
  7. Taste. Add more seasonings if desired.  
  8. Add cabbage & green beans.  
  9. If the soup is too thick you can add more liquid at this point.  
  10. Seal pressure cooker and cook at high pressure for 5 minutes.  
  11. Quick release pressure.  
  12. Add parsley and stir in.  
  13. If using add salt. 
  14. Mix well and serve.  

Tips

  1. You can substitute a box of baby spinach for the parsley.  
  2. To shorten time it takes for cooker to come to pressure it is best to use hot water.  I usually put other liquids in the cooker and set on brown/saute.  The liquids will come to a simmer as I prep and add other ingredients. 

It's the food!

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PP: Family Style Potato Chickpea Stew

Member Chef: Cathi Salach
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hr.

Ingredients

  • 1 lg. white onion, diced
  • 1 green pepper, diced
  • 1 28 oz.can tomatoes, diced or pureed
  • 1 8 oz. can tomato sauce
  • 2 c veg. broth, ff
  • 2 15 oz. cans chickpeas, rinsed & drained
  • 1 carrot, shredded
  • 1 zucchini, quartered & sliced 1/4" thick
  • 8 oz. mushrooms, sliced
  • 4 red or yellow potatoes, 1" dice
  • 1 T dry parsley
  • 2 T dry Italian seasoning
  • 1 T dry basil
  • 1 T powdered garlic
  • 1/2 t to 1 t red pepper flakes
  • 2 T low sodium tamari, optional
  • Black pepper, to taste
  • 1 lb. Frozen corn
  • 1 bunch kale, stemmed washed & chopped


Directions

  1. In a large pot water saute onion & green pepper.
  2. Add all ingredients except the corn and kale to the pot, mix well, simmer covered for 30 minutes.
  3. Taste and add more seasoning if desired.
  4. Add corn and simmer for 1 minute.
  5. Add kale, cover & simmer for 10 minutes.
  6. Let rest for 5 minutes before serving.

Tip

  1. Add rice to bowl for a heartier meal.

It's the food!

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PP: Summer Veggie Marinade

Member Chef: Cathi Salach
Makes: 1 3/4 cups
Prep Time: 20 minutes
Cook Time: none

Ingredients

  • 1/2 c lemon juice
  • 1/2 c orange juice (Lime juice can be used but will make a tangier marinade)
  • 1/2 c balsamic vinegar
  • 3 T applesauce
  • 1/2 t lemon zest
  • 1/2 t orange zest
  • 2 T Tamari or soy sauce
  • 1 T fresh thyme
  • 1 t fresh rosemary
  • 1 t garlic, minced
  • Fresh ground black pepper to taste
  • Optional:  1 -2 T honey

 Directions

  1. Combine all ingredients. Shake or blend until well-mixed.
  2. Taste.
  3. If too tangy for you add water a tablespoon at a time. Keep tasting until it tastes right.
  4. Place marinade in the refrigerator overnight.  
  5. Place the veggies in the marinade for at least an hour to create a flavorful dish. 
  6. Great for cookouts anywhere!

It's the food!

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PP: Pressure Cooker Italian Green Beans

Member Chef:  Cathi Salach                                                                                                                 Makes:  4 entree servings
Prep Time:  20 minutes
Cook Time:  5 minutes after cooker comes to pressure
Total Time:  30 minutes

Ingredients

  • 2 1/2 pounds fresh green beans, snipped
  • 1 large onion ,diced
  • 3 cloves garlic, minced
  • 2 10 oz.boxes of grape tomatoes
  • 2 15 oz. cans cannellini beans
  • 4 oz. Jar Chopped pimento, oil free
  • 2 t dried oregano
  • 1 t fennel seed
  • 1/2 t red pepper flakes
  • A few twists fresh ground black pepper
  • Good sprinkling of salt (optional)
  • Nutritional yeast

Directions

  1. Sauté onion and garlic until translucent.  5-10 minutes
  2. Cut or snap green beans into bite size pieces. 
  3. Add tomatoes & cannellini beans. 
  4. Toss all to mix. 
  5. Add all seasonings and liquid from pimentos.  Toss again. 
  6. Cook at HIGH pressure for 5 minutes. 
  7. Quick release pressure. 
  8. Add pimentos and toss.
  9. Taste and adjust seasonings. 
  10. Serve over grains or red or yellow potatoes or pasta.  
  11. Sprinkle lightly with nutritional yeast.

Tips

  1. Some pressure cookers may need only 3 or 4 minutes to cook. 
  2. Can be prepared on stovetop. 
  3. Serve with a tomato sauce if you wish. 

It's the food!

 

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PP: Veggie Pasta Salad

Member Chef: Cathi Salach                   Makes: 5 dinner servings
Prep Time: 45 min.
Cook Time: 10 min.
Total Time:  45 min.

Ingredients:

Salad

  • 12-13 oz. Whole grain fat free spiral pasta
  • 1 cup carrot, shredded
  • 1/2 cup cauliflower, chopped
  • 1 cup broccoli, chopped
  • 1 1/2 bell peppers, red, orange or combo, chopped
  • 1 stalk of celery, sliced
  • 1 bunched green onions, sliced
  • 2 tomatoes, chopped
  • 1/4 to 1/2 cup fresh parsley, chopped
  • 1 can garbanzo beans, drained & rinsed

Dressing

  • 1/2 cup balsamic vinegar
  • 1/4 cup apple sauce
  • 1-2 tbsp. Low sodium tamari sauce, optional
  • 1 tbsp. Stoneground mustard
  • 1/8 tsp. black pepper
  • 1 tbsp. Dry oregano
  • 1 tbsp. Garlic powder

Directions:

  1. Cook pasta according to pkg. directions.  Drain and run cold water over it. Leave in colander to cool while you chop veggies. Toss a couple times to let out the heat.
  2. Chop all veggies and put in a large bowl.
  3. Add garbanzo beans.
  4. Whisk all dressing ingredients together.
  5. Add cooled pasta to veggies and toss.
  6. Pour about 1/2 of the dressing over the pasta and veggies, toss well & give it a taste test.
  7. Add more dressing if desired, but if making the salad ahead of time save a little to add just before serving.
  8. Chill Until ready to serve.

Tips:

  1. A great potluck dish.
  2. Use any veggies you like.  This is a good "clean out the fridge recipe".
  3. Whole wheat pasta can taste bitter. Rice or quinoa/rice are alternatives.

It's the food!

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PP: Quick Vegetable Bean Soup

Member Chef: Cathi Salach
Makes: 4/5 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time:  35 minutes

Ingredients

  • 1 large onion, diced
  • 2 t minced garlic
  • 14 oz. can crushed tomatoes
  • 3 c vegetable broth, fat free
  • 1 c green beans, frozen
  • 1 c carrots, shredded
  • 1 can black beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1/2 t red pepper flakes
  • 1/2 t black pepper
  • 1 T dried parsley
  • 1 t dried oregano
  • 1/2 t dried thyme
  • 1/2 to 1 t smoked paprika
  • 2 t low sodium tamari or soy sauce, optional
  • 5 oz. baby spinach
  • Cooked brown rice

Directions

  1. Sauté onion & garlic in a small amount of broth until it looks translucent.
  2. Add the rest of the ingredients EXCEPT FOR SPINACH & RICE. Mix well.
  3. Bring to a boil. Turn down heat, cover & simmer for 20 minutes.
  4. Turn off heat and add the spinach. Mix and cover. Let the the spinach wilt in the pot.
  5. Stir well to distribute spinach.
  6. Put a little brown rice in the bottom of a soup bowl & fill with soup.
  7. Enjoy!

Tip:  Try different combinations of beans.

It's the food!

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PP: Green Bean Salad

Member Chef: Cathi Salach
Makes:  6 generous side servings
Prep time:  30 min.
Cook time :  20 min.
Total time:  50 minutes

Ingredients:

  • 12 oz. green beans
  • 1 15 oz. can kidney beans
  • 1 15 oz. garbanzo beans
  • 3 large Roma tomatoes, chopped
  • 1/4 of a red onion, thinly sliced
  • 1/2 c fresh parsley, chopped (optional)
  • 1 t to 1 1/2 t granular garlic
  • 1 t to 1 1/2 t dry Italian seasoning
  • 1/2 t red pepper flakes
  • 1/4 t to 1/2 t salt (optional)
  • 1/4 c good quality balsamic vinegar
  • 2 T lemon juice
  • 2 T apple sauce


Directions:

  1. Steam green beans for 15 to 20 minutes.
  2. Allow to cool. 
  3. Cut into bite-size pieces.
  4. Rinse and drain kidney beans and garbanzos.
  5. Put green beans, garbanzo beans, kidney beans, tomatoes, red onions & parsley into a large bowl.
  6. Put balsamic, lemon juice & apple sauce into a small bowl and whisk.
  7. Pour dressing over salad ingredients and toss till mixed.
  8. Sprinkle black pepper, red pepper, salt & 1 tsp. each of garlic & Italian seasoning over salad and toss, mixing well.
  9. Taste and adjust seasonings if you wish.
  10. Refrigerate overnight. (Not absolutely necessary to make the night before.)


Tips:

  1. For a large crowd this recipe can be doubled or tripled but be careful of how much dressing and seasonings you add.
  2. Tasty summer salad and very popular potluck dish. Even the omnivores enjoy this. If you can, prepare the night before and let the flavors blend overnight.
  3. Microwaveable green beans work well in this recipe and save time.

It's the food!

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