Use our Pressure Cookers and Heated Blender to create a 3 course meal featuring a tasty appetizer, entree and dessert like this one!
Tomato Artichoke Soup
28 oz. can fire-roasted diced tomatoes
15 oz. can artichokes
1 cup water
1 cup milk
2 tbsp butter
1 large onion
1 garlic clove
3 bay leaves
½ tsp oregano
1 tsp basil
desired toppings: parmesan cheese, parsley and croutons
Add the butter, chopped onion and garlic to the blender. Secure the lid, select the Soup preset and press start.
Remove the cap and cook until the onions are translucent. Replace the cap periodically and press the chop button to mix ingredients and prevent them from scorching.
Stop the preset and add artichokes, tomatoes, water, oregano and basil. Blend together on low. Then, add in the bay leaves, secure the lid and select the Soup preset again. Press start and let simmer for 10 minutes. Stop the preset to remove the bay leaves and begin blending on low. Increase the speed and blend until smooth.
Add in the milk and continue to blend. Select the Soup preset again to bring heat back up to desired temperature for serving. Garnish with Parmesan cheese, parsley and croutons and serve immediately!
4-5 lb. pork roast, cut in half
2 tbsp oil
rosemary, for garnish
2 cups chicken broth
1 cup balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp Tamari sauce
2 tbsp raw honey
¼ fresh rosemary, chopped
½ tsp red pepper flakes
4 garlic cloves, minced
salt and pepper to taste
1 lb. carrots, diced
½ head of cauliflower, diced
Using the Sauté feature, heat up the 2 tablespoons of oil and sear your pork for about 1 minute on each side. Sear one half of the pork roast at a time if desired.
Place your carrots and cauliflower in the inner pot with the pork roast.
In a medium mixing bowl, combine the sauce ingredients and whisk to combine. Pour the liquid mixture over your pork roast and veggies and close the lid. Use the Meat setting and cook for 20 minutes.
When it is done cooking, naturally depressurize for 10 minutes. Remove the pork and slice. Top with your veggies, garnish with rosemary if desired and enjoy!
¾ cup graham cracker crumbs
2 tbsp melted butter
1 lb. regular cream cheese, softened
2/3 cup sugar
2 large eggs
½ tsp vanilla extract
¼ cup sour cream
Berry Compote Topping:
2 cups berries, fresh or frozen
2 tbsp orange juice
Spray oven safe ramekins with nonstick cooking spray.
Using the Heating Blender, crush the graham crackers and melted butter until fine.
Spread evenly across the bottom of your ramekins and pack down, pushing the graham crackers up the sides a little. Wash blender of graham cracker crumbs.
Using the blender again, place the cream cheese, sugar, eggs, vanilla and sour cream in there and blend for 1 minute, or until smooth. Pour the cheesecake mixture into your oven safe ramekins. Cover with aluminum foil and fold around the edges to seal.
Using your Pressure Cooker, pour 2 cups of water into the inner pot and add in the cooking rack. Set your ramekins on the rack. Lock the lid and use the Manual setting to cook on high pressure for 35 minutes.
While you are waiting for your cheesecake to cook, prepare your berry compote.
Place the berries and orange juice in the blender. Use the Soup setting until the berries and orange juice are starting to melt. Then, use the Chop function 3 times to chop the ingredients up a bit. Continue on the Soup setting for 10 minutes, until simmering. Once done simmering, let cool to room temperature and then place in the refrigerator for at least 2 hours.
Once your cheesecake is done cooking, safely remove the ramekins from the Pressure Cooker. Remove the foil and run a knife around the rim of the ramekins to loosen the cheesecake from the sides. Cool the ramekins at room temperature for 1 hour and then in the refrigerator for at least 2 hours.
Before serving, pour the berry compote topping on the cheesecake. Top with fresh strawberries and enjoy!
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