My pressure cooker is my new best friend. Especially when I’m not in the mood for cooking, I can toss a few ingredients in, lock the lid down and come back to a healthy, nutritious supper in just a few minutes.
Unfortunately I couldn’t find a pressure cooker cookbook up to my standards. All of the ones I checked out from the library, even those newly published, seemed stuck in the 1950s tuna noodle casserole era, when pressure cooking was last popular. Thankfully, a friend sent us a copy of Pressure Cooking for Everyone by Rick Rogers and Arlene Ward. The recipes are simple and I’m especially fond of the squash risotto and vegetarian chili.
Speaking of vegetarian, the recipes in this book are on the meaty side (Kelly is a “fishatarian” and I simply don’t buy supermarket meat). Someone does need to do a good vegetarian pressure cooker cookbook as the only one I could find was stuck in a kind of brown rice and bean sprouts 1970s style vegetarian groove.
Pressure cooking saves energy, a real plus during tough economic times. And with this cookbook our great recession era meals need not be bland.