Pressure Cooker Frittata

I love pressure cooking.  It's an amazing thing.  Every time I create a new recipe for the pressure cooker I am once again amazed at how well a pressure cooker cooks, brings out flavor, speeds up the time to cook, brings out flavors, allow us to cook every thing faster, better, and did I say brings out the flavors. 

I have to say that I have the same passion I have for pressures that I have for crock pots.  That is the debt of my passion.  As much as I love pressure cookers, I dislike crock pots.  For one Crock pot foods all taste the same.  The are mushy and horrible.   The flavor and nutrition leaves when foods are cooked for hours on end.   

The one thing and the reason we like crock pots is that we can put the food in and forget about it.  Come back later and the food is ready,  we love the convince so much that we don't care that the food is horrible.  At least most of the world fits that category.  Not me.  I don't own one and never will.   

On the other hand pressure cookers are amazing.  Today's electric ones are the best.   Pressure Cookers are Crock pots on steroids is what I call them.  They work circles around crock pots and have the convenience of putting the food in and walking away.  The difference is that the pressure cooker cooks quickly and keeps the food perfectly warm up to 12 hours.  Not slow cooking out the flavor or turning the food to mush,  it holds it in perfect form until you are ready to eat.   So you can cook dinner at noon and it will be perfect at 6:00. Never over cooked or mushy.  On the other hand have you ever forgotten to put the beans in or the roast on with a crock pot.  You are out of luck.  With a pressure cooker no problem, just toss in the food and in less then one hour dinner is ready,  cooked perfectly, quickly.  

Fagor is my personal favorite pressure cooker.

One of my favorite recipes in the pressure cooker is the frittata.  Normally a fritatta takes time.  About one hour or longer in the oven.  In the pressure cooker it can be done in 12 minutes.  Perfectly cooked and so flavorful. The Fagor is really special.  I have tried this recipe in other brands and in never comes out the same.   I love the large size of the pressure cooker.   It really heats up great and does great things.   I have used many brands of pressure cookers and so far this one is my favorite.

This recipe is good. Be sure and try it out.  Fast, easy, and tasty. 

Pressure Cooked Frittata 

The pressure cooker is amazing, from soups to meats and now egg dishes.  This dish is easy and so fast.  It can be done in minutes in the electric pressure cooker only.  This style of cooking is amazing and easy.  

1 small onion

2 to 3 small potatoes, peeled and chopped in 1/4 inch squares 

1 cup grated cheese

1 cup milk

12 eggs

2 cups spinach

3 tablespoons olive oil for potatoes

3 tablespoons olive oil

3 tablespoons butter

Salt and pepper 

Turn on your pressure cooker to high pressure, 7 minutes.  Add onion and 3 tablespoons oil.  Sauté until onions are browned.  In separate pan on stove top, add oil and heat up.  Add potatoes.  Quick brown, do not cook until done, just quick brown.

In separate bowl whisk eggs, milk, cheese, spinach, and salt and pepper.  Place butter in pressure cooker with onions and add potatoes.  Dump egg mixture over potatoes and place lid on cooker and pressure for 7 minutes.  Enjoy.

If using the new Lux Fagor, just brown the potatoes in the pressure cooker. 

Spring Time, Time for Rosemary Bread

Nothing like the taste of fresh baked bread.  Especially when topped with olive oil and fresh rosemary.  Fresh rosemary is one of my favorite herbs  I grow it all over the yard just to rub up against and smell.  It is one of natures finest herbs.  So versatile and so flavorful.  From chicken to bread, it should be a staple in your garden.  It is easy to grow and easy to use.  It's one of the few that really works well dried also.  I trim mine and dry it.  Stored in an airtight container it's magical.  

This dough is filled with kaniwah, a wonderful grain from South America.  It's related to the quinoa family, only smaller.  It gives the dough a wonderful look and adds to the flavor and texture.  

When I make a bread like this I like to let it rise double, using my fingers I make little wells to hold the oil.  I drizzle olive oil over the dough filing the holes.s  When it bakes the oil draws the essence of the rosemary into the bread.  The oil also added to the amazing texture of the bread.   I top it with fresh or dried rosemary,  both work well.  

The final touch to the bread is to top it with kosher salt.  you can see it on the top.  Table salt does not work the same.  I love the Redmond Kosher salt.  It's texture is perfect and it is a good for you salt.    I love this style of bread and it's my constant go to bread when I need something fast and wonderful.   Everyone likes this bread. And its great cold.

Focaccia

Sour dough kaniwah dough is perfect and can be used for pizza dough.

1 ½ cups hot water

1 cup sour dough starter

3 tablespoons sugar

1 tablespoon salt

3 tablespoons extra virgin olive oil

½ cup whole grain Kaniwah 

2 cups fresh ground spelt

Natural white flour clean flour 

3 tablespoons yeast

Place all ingredients, except the  white flour, in Wondermix bowl.  Add yeast on top.  Turn on Mixer and add the  white flour till it cleans the sides of bowl. Mix for 6 minutes. Take out. Let rise till double.  Punch down, divide into two pieces and roll out.  Place on parchment paper.  Let rise.  Punch finger holes in dough.  Pour olive oil over dough, brush till covered.  Sprinkle with kosher salt and dried or fresh rosemary.  Bake on pizza stone at 500 degrees for 5 to 7 minutes or until golden brown.  Remove and enjoy.