Broccoli Salad

Broccoli Salad is a colorful, crunchy and creamy side dish that goes well with just about anything.

Salad:

6 cups small broccoli florets
3/4 cup grated carrots
3/4 cup craisens or raisens
1/2 cup chopped walnuts
1/3 cup finely chopped onion

Dressing:

1/2 block tofu or 1 can white beans
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1 Tablespoon sugar or other sweetener
1 clove garlic or 1/2 teaspoon garlic powder
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
water

Blend the dressing ingredients in a food processor or blender. Add a small amount of water to thin the dressing enough to easily coat all of the broccoli. Start with 1/4 cup water, add more if necessary. Pour the dressing over the salad and mix well.

Red Cabbage and Onions - Pressure Cooker

1/2 large head of red cabbage, cut into 1 1/2" X 1" pieces
1/2 medium onion, cut into 1/4" slices
1/2 to 1 cup of mushrooms, chopped (optional)
1 cup water
1 clove garlic, minced
1 teaspoon no-salt seasoning

Dry-saute onion and mushrooms for 5 minutes. Add water, garlic, seasoning and red cabbage.

Cook under pressure for 2 minutes then release pressure quickly.

Seasoned Black Beans, broccoli, cauliflower and carrots,
 Red Cabbage and Onions

Calabacitas

1 onion, chopped (1 to 2 cups)
2 cloves garlic, minced
1/2 teaspoon oregano
1 14.5 oz. can diced tomatoes or 1 1/2 - 2 cups fresh
1 1/2 to 2 pounds zucchini (about 3 large) sliced
1 cup corn
1 4 oz. can mild green chilies
1 teaspoon lemon juice or vinegar
salt and pepper to taste

In a large skillet, saute' onions in a small amount of water for 15 minutes, adding a tablespoon or two of water as necessary to keep the onions from sticking to pan.  Add garlic and oregano and saute' one minute longer. Stir in tomatoes, zucchini, corn and green chilies, cover and cook 20 minutes or until zucchini is tender. Add lemon juice and season to taste with salt and pepper.

black bean burger, potato salad, calabacitas

Potato Salad - No Mayo

A simple potato recipe to have on hand for a side dish or a satisfying snack. Keeps in the fridge for 3 or 4 days. Cut the recipe in half if three pounds of potato salad is too much. Experiment with different vinegars, mustards, onions and seasonings.

Ingredients

3 pounds potatoes, red or gold

1/2 cup finely chopped onions, white, sweet, red or green

2 Tablespoons yellow mustard

1/4 cup wine vinegar, red or white

1/2 teaspoon salt-free seasoning, such as Mrs. Dash

1/4 cup chopped fresh parsley

Instructions

Cut potatoes into bite-sized chunks about 1/2" x 1".  In a large pot, boil the potato pieces in enough water to cover for 15 to 18 minutes or until fork-tender.  Drain.

While the potatoes are cooking, mix the dressing ingredients together in a large bowl: onions, mustard, vinegar and salt-free seasoning.

Place the drained potatoes into the bowl with the dressing and toss gently. Allow to cool, toss again and refrigerate until well-chilled. Add the chopped parsley to the cold potato salad.

Italian Green Beans

Ingredients

1 clove garlic, minced
2 cups cherry tomatoes and 1/2 cup water
 (or a 14.5 ounce can diced tomatoes, not drained)
1 pound green beans, trimmed

Instructions

In pressure cooker, saute garlic in 2 tablespoons water for one minute, mix in tomatoes and water.

Place trivet at bottom of pot and add steamer basket filled with green beans. Close and lock lid, bring to pressure, cook 5 minutes on high or 9 minutes on low pressure.  Release pressure.

Remove steamer basket and trivet, pour green beans into tomato sauce. Check green beans for tenderness, and if necessary, cook for a few minutes in the sauce over low heat without lid.

Serves 4-6  Recipe adapted from Hip Pressure Cooking

Italian green beans, Twice-baked potato, white bean hash