Penny Plate

Sweet Potato Mash with Maple Syrup

Yields 6-8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • 3 large sweet potatoes, chopped into 1-inch cubes

  • 2 large white sweet potatoes, chopped into 1-inch cubes

  • 1 stick (½ cup) butter, cubed

  • 3 tablespoons maple syrup

Directions

  1. DESKIN all potatoes and cut into 1-inch cubes.

  2. INSERT steamer rack into the Cosori Pressure Cooker inner pot and add 2 cups of water.

  3. PLACE chopped potatoes onto the steamer rack.

  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  5. SELECT Steam Potatoes, Adjust to “Less/Low”, and press On/Start.

  6. QUICK RELEASE when done cooking and carefully remove the lid.

  7. DRAIN potatoes and transfer to a mixing bowl.

  8. ADD butter and maple syrup, then mash or beat well until combined to make a smooth mash. Then, serve.

Preserved Lemon and White Bean Spread

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Yields 3 cups

Prep Time: 8 hours or overnight

Cook Time: 45 minutes 

Ingredients

  • 1 cup white beans

  • 4 garlic cloves, minced

  • 3 tablespoons extra-virgin olive oil 

  • 2 tablespoons preserved lemon, finely chopped

  • 1½ tablespoons lemon juice

  • ½ teaspoon smoked paprika

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons mint, finely chopped

  • Salt, to taste

Directions

  1. SOAK white beans in water for 8 hours or overnight.

  2. DRAIN the beans and add to the Cosori Pressure Cooker inner pot.

  3. ADD 6 cups of water to the pot and secure the lid

  4. SELECT Beans/Stew and adjust cook time to 30 minutes. Then, press On/Start.

  5. NATURAL RELEASE for 15 minutes, then drain beans.

  6. ADD the remaining ingredients to a food processor or blender, and blend until smooth, or your desired consistency is reached.

  7. STORE in the fridge for up to 3 days or serve immediately with a drizzle of olive oil and fresh lemon juice.

Sweet Potato and Bacon Soup

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 32 minutes

Ingredients

  • ½ tablespoon olive oil

  • 6 slices bacon, chopped

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 2 pounds sweet potatoes, peeled & chopped

  • ½ teaspoon ground cumin

  • ⅛ teaspoon cayenne pepper

  • 1 tablespoon light brown sugar

  • 4 cups low-sodium chicken broth

  • Salt & pepper, to taste

  • Parmesan cheese, grated, for garnish

Directions

  1. ADD the olive oil and bacon to the Cosori Pressure Cooker.

  2. SELECT Sauté/Brown, Adjust to “More/High”, and press On/Start.

  3. COOK the bacon until crispy, about 10 to 15 minutes. Drain and set aside.

  4. ADD the onion and cook until slightly caramelized, about 6 minutes.

  5. ADD the garlic and cook for 1 minute.

  6. ADD the sweet potatoes, cumin, cayenne, brown sugar, and chicken broth.

  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  8. SELECT Soup, Adjust to “Less/Low”, and press On/Start.

  9. QUICK RELEASE when done cooking and carefully remove the lid.

  10. BLEND with immersion blender or transfer to a blender in batches and blend until smooth.

  11. SEASON to taste with salt and pepper.

  12. GARNISH with the crispy bacon and grated Parmesan cheese. 

Skillet Chicken with Lemon Orzo

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Yields 4 servings

Prep Time: 8 minutes

Cook Time: 31 minutes

Ingredients

  • 4 chicken thighs, bone-in, skin-on

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • ½ large onion, chopped

  • 1 cup leeks, white and pale green parts only, washed, rinsed & chopped

  • 2 garlic cloves, minced

  • 1 lemon, juiced & zested

  • 1½ cups uncooked orzo pasta

  • 2½ cups chicken stock

  • Salt & pepper, to taste

  • 3 tablespoons Italian flat-leaf parsley, finely chopped

Directions

  1. SEASON the chicken thighs with salt and pepper. Set aside.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F, set the time for 30 minutes, and press On/Start. Allow the pressure cooker to heat up.

  3. ADD the olive oil to the preheated pressure cooker and allow to heat up for 30 seconds.

  4. BROWN the chicken thighs skin-side down until the skin is golden brown and crispy, about 20 minutes. Set aside.

  5. ADJUST the heat to “Normal/Medium” and add in the butter, onion, and leeks. Cook for 7 minutes until soft.

  6. ADD the garlic. Mix well and cook for 1 minute.

  7. ADD the lemon juice, lemon zest, orzo pasta, and chicken stock.

  8. SEASON the cooking liquid to taste with salt and pepper.

  9. PLACE the chicken on top along with any of its juices.

  10. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  11. SELECT Poultry, set time for 3 minutes, and press On/Start.

  12. QUICK RELEASE when done cooking and carefully remove the lid. Remove the chicken and mix the orzo.

  13. GARNISH with freshly chopped parsley.

Potato Salad with Old Bay, Chives, and Chips

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Yields 3-4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

 

Ingredients

  • 2 pounds baby yellow potatoes, scrubbed & halved
  • 1 cup water
  • ¼ cup cup olive oil, plus more for drizzling
  • ¼ cup apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon (or more) coarsely ground black pepper
  • Pinch of cayenne pepper
  • ¼ cup coarsely chopped parsley
  • 1 small red onion, thinly sliced
  • 2 cups kettle-cooked potato chips
  • 3 tablespoons finely chopped chives

Directions

  1. CUT yellow potatoes in half and add 1 cup of water and potatoes into the Cosori Pressure Cooker inner pot.
  2. SECURE THE LID, select Steam Potatoes, and adjust cooking time to 8 minutes. Press On/Start.
  3. COMBINE olive oil, apple cider vinegar, mustard, spices, parsley, and onion in a boil and mix to make a dressing.
  4. TRANSFER potatoes, once they are done steaming, into the dressing bowl along with potato chips and mix well so the dressing coats the potatoes well.
  5. PLATE on a serving plater, garnish with chopped chives, and serve.

Garbanzo and Sausage Chili

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Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

Ingredients

  • 1 tablespoon vegetable oil
  • ½ white onion, chopped
  • 1 pound ground pork
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • 1 teaspoon coriander seed
  • 1 teaspoon oregano
  • 1 can (28 ounces) tomatoes
  • 2 cans (16 ounces) garbanzo beans
  • 1 cup water or stock
  • 3 stalks green onion, sliced

Directions

  1. SELECT Sauté, and adjust temperature to 320°F for 30 minutes.
  2. ADD in a tablespoon of vegetable oil and let it heat up.
  3. ADD in chopped onions and sauté until translucent, about 4 minutes.
  4. ADD in ground pork, garlic, and spices, and sauté for 8 minutes.
  5. MIX in your can of tomatoes, garbanzo beans, and stock and combine.
  6. LET the mixture heat up for about 3 minutes.
  7. BRING to boil and continue boiling for 15 minutes.
  8. GARNISH with sliced green onions and serve with toasted bread.