Ratatouille, pressure cooker

2 Tablespoons olive oil
2-5 cloves garlic, minced
1 eggplant, chopped into chunks
1 zucchini (2 if small), same size chunks
1 yellow squash, same size chunks
2-5 mushrooms, bigger pieces
3-4 tomatoes, chunks
1 onion, medium to large diced
2 carrots, similar sized chunks
1/4 teaspoon ground pepper
1/2 teaspoon dried thyme
1 Tablespoon basil
1/4 cup water
pinch of salt (add to garlic while mincing)

heat cooker, medium-high, add oil when hot
saute onions, 1 min
add carrots, 1 min
add squash (zucchini, etc), 1 min
add eggplant, 1 min
add garlic, pepper, thyme, tomatoes, mushrooms, 1 min
add water
close pressure cooker, heat on medium high till pressure reached, turn burner to low, pressure cook for 4 minutes (total of 20-30 minutes from start of cooking portion), release pressure, open, add basil, enjoy hot with cous-cous or quinoa or as leftovers (flavors meld great the next day)

Play with ratios & ingredients (make sure the volume stays below the pressure cooker max fill line (OK, make sure you can at least close the lid and by the time it's done, it will probably be around the max fill line ;-))

I joke with Donna that it only takes 4 minutes to cook, and since I pre-cut and pre-measure everything, there are only 9 (or 10) bowels to clean up afterwards!

Veggies, cooked

broccoli, steamed: 14 minutes
squash, baked, toaster oven: 45 minutes
yam, baked, toaster oven: 40-45 minutes
yam, microwaved: 2.5 minutes, flip, 2 minutes
potato, baked, toaster oven: 75 minutes
potato, microwaved: 3.5 minutes, flip, 3 minutes
carrots, steamed: 20 minutes

Women's Health cranberry pear sauce

1/2 cup sugar (1/4 cup turbinado)
12 oz fresh cranberries
3 pears - peeled, cored and chopped
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

In a large saucepan, bring 1 cup water, sugar & 1/4 tsp salt to boil. stir well

Add everything else. stir well to combine. Reduce to low heat and simmer 25-30 mins until cranberries burst. Remove from heat. Serve at room temp or chilled

pineapple ginger cranberry sauce

3/4 cup pineapple juice (or pureed pineapple)
2 tsp (+) minced fresh ginger
1/2 cup sugar (1/4 cup +1 Tbs Turbinado)
1/4 tsp ground nutmeg
2 1/2 cups fresh cranberries

combine the pineapple juice and ginger in a saucepan and stir in sugar until dissolved. Add nutmeg and cranberries and bring to a boil. Cook for 5 - 10 mins or until berries begin to pop. Remove from heat and chill until serving time.

Ice Cream

2.5 cups whole (organic) milk
1.5 cups heavy (organic) cream
0.5 cups + 1 Tbsp maple syrup (organic, grade B)
2 egg yolks (large)
1/2 vanilla bean (Penzy's)

split vanilla bean in half length wise and scrape out seeds with edge of knife.

mix milk, cream, all of vanilla bean and 1/2 cup of maple syrup in pan.

put egg yolks and Tbsp of maple syrup in bowl and whisk.

heat milk mixture to 175 deg F, stirring constantly. remove from heat and transfer 1/2 cup of hot mixture at a time to egg yolks/syrup, whisking constantly, until about 1/2 of mixture is transferred.

pour back into pan, scraping vanilla seeds from side with spatula, bringing heat to 185 deg F, whisking constantly. immediately remove from heat and place mixture into a bowl in an ice bath. cool to room temp or below, then refrigerate till mixture is cool (~40 deg F, from 3-8 hrs).

remove vanilla bean husk(s) and pour into ice cream maker, scraping side of bowl to get all of the vanilla seeds. operate for 20-25 minutes (Cuisinart model). transfer to glass container that is pre-frozen in freezer and allow to set up.

Variations:
1 cup cream/3 cups milk - not as creamy!
substitute 1 cup keifer (Greek) for 1 cup milk (while cooling) - adds nice tangy component
Might play with reducing syrup slightly

Note: Mixture increases in volume during freezing (due to air entrainment). Overflow of container can result in a big mess both outside and inside (read - you must take it apart to clean it) the unit.

Scones

Ginger (or Raisin, Walnut, Apple, Cinnamon) Oatmeal Scones 
1 3/4 cups organic rolled oats
1 3/4 cups all purpose flour
1/3 cup turbinado (raw sugar)
2 tsp baking powder
1/2 tsp salt
1/2 cup candied ginger (or 1/2 cup raisins, 1/2 cup chopped walnuts, 1/2 cup chopped apple, 1/4 tsp cinnamon) 
10 Tbsp cold unsalted butter
1/2 cup cream and milk mix (2/3 cream, 1/3 milk)
1 large egg

mix dry ingredients, pastry mix in butter

stir in ginger pieces

add beaten wet ingredients, work/knead into a relatively cohesive mass. spread out and cut into triangular pieces.

bake at 450 degrees for 11-12 minutes.

remove to cooling rack for 5 minutes.

Carolyn Miller's Fruit Crisp

4 1/2 cups fruit
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 cup organic oats
4 Tbsp butter (1/2 stick)

375 degree oven (toaster oven, convection bake)
8x8 pyrex
fruit in pan, dry mix other ingredients with pastry mixer, sprinkle on top
bake till bubbly and top brown, 20-30 minutes

double in 8x12 pan when cooking for the masses!

Grilled Talapia w/ Israeli Couscous & Avocado

2 tsp chili powder
1 Tbsp + 2 1/2 Tbsp olive oil
4 tilapia fillets (6 oz. ea.)
3/4 c Israeli couscous
juice of 1 lemon (4 Tbsp)
1/2 tsp sugar
2 tsp soy sauce
1/2 c chopped scallions
1 Tbsp chopped parsley
1 c diced avocado
2 sliced grilled lemons, optional

Breakfast cereal

8 cups organic whole oats (not quick cook) 1 cup ~ 100g
2 cups organic raisins (flame or thompson) 1 cup ~150g
1 cup organic pumpkin seeds, walnuts) 1 cup ~140g
1 cup nuts (almonds, walnuts) 1 cup ~150g almonds, ~90g walnuts

bulk mix
2 lbs organic rolled oats
2 lbs organic thick rolled oats
1 lb organic rolled rye
1 lb organic rolled kamut
1 lb organic rolled spelt
1 lb organic rolled triticale
3 lbs of raisins
1 lb organic raw pumpkin seeds
4 cups almonds

Whole Foods has all of the ingredients
Natural Grocers has much better prices for pre-packaged bulk items
Costco now carries organic raisins (and organic raspberries for putting on top ;-)

single serving
2/3 (heaping) cup of mix
cinnamon, powdered, sprinkled liberally
ginger, powdered, sprinkled liberally
1 scoop each unflavored & vanilla Jarrow Formulas Whey
unflavored 94 cal
vanilla 105 cal
OR 1 cup milk (whole organic raw, goat, un-homogenized, etc.)
1, some, or all of the following: banana, pear, blueberries, raspberries.

Pizza

Dough:
1 tsp sugar
3/4 cup warm water
1 pkg yeast (2-3 tsp if using bulk)
1 Tbs oil
1 Tbs dried basil or 2 Tbs pesto
1 tsp salt
2 cups flour
cornmeal for dusting

Preheat oven to 425F. Add the sugar to warm water (130 degrees). Whisk to dissolve, then whisk in yeast. Let rest 5 mins. In a separate bowl, sift together the salt & flour, then add basil or pesto. By now, the yeast should be very active and bubbly. Add oil. Gradually mix in the flour mixture.

Knead the dough by hand until elastic, not stiff. (about 5 mins) Roll out to a 12-14 inch round, depending on pan size. (For thicker crust, let the round rise in a warm place for 20 mins, then add topics and bake.)

Place on a well-oiled pizza pan (or stone) dusted with cornmeal. Parchment paper works so much better. No mess. Just remember to pull it out from under the pizza about 3 minutes into the cooking, otherwise it may burn! For a medium thickness, add toppings and bake ~15 mins. (Convection bake 12-15 mins.)

Typical toppings are marinara sauce (pizza sauce) reduced down on the stove till it is a paste. Otherwise the crust ends up a bit soggy, sliced mushrooms, pepperoni, chopped spinach, sliced or diced tomatoes, shredded cheese (motzarella, provalone, munster), crumbled feta. The order is slightly important for cooking (spinach trapped at the bottom will make things soggy and if on top will dry out and burn and blow around inside a convection oven (hmmm, how do I know about that you ask?), browned cheese and tomatoes on top are especially delicious.

Braised Celery with Bread Crumb Topping

2 Tbs unsalted butter at room temperature (was 3 Tbs)
1 head celery (large, about 2 lbs ?)
2 large shallots or 1 small yellow onion, finely minced
.5tsp dried thyme (Penzy's rules) (was 1.5 tsp finely chopped fresh thyme)
Kosher salt and freshly ground pepper, to taste (Note: adding salt makes it very salty)
1 1/4 cup chicken stock (was1 cup w/ 1/4 cup dry white wine)
1/2 cup grated Gruyere or 1/4 cup grated Gruyere & 1/4 cup grated Parmigiano-Reggiano
1-2 slices cuisinarted bread (3-4 Tbs fresh bread crumbs)
optional (1 Tbs vegetable or chicken demi-glace)

Preheat oven to 325F. Using about half the butter, generously butter a large gratin dish or baking dish.

Separate the outer celery stalks from the shorter, paler, tender stalks (the heart). Set the heart aside. Thoroughly rinse the outer stalks. Trim off any part of each stalk that branches into leaves and set aside with the heart. Using a paring knife or vegetable peeler, scrape the outside of each stalk to remove the fibrous strings that run its length. Cut the stalks into 3-inch lengths. Arrange them in a single layer in the prepared baking dish.

Finely chop the reserved celery heart, tops and elaves. In a fry pan over medium-high heat, melt the remaining butter. Add the shallots, thyme and chopped celery heart, tops and leaves. Season with salt and pepper. Saute until the vegetables are soft and golden, about 10 mins. Add the wine and stock and summer until reduced by half, about 8 mins.

Pour the mixture over the celery stalks in the baking dish. Cover with aluminum foil and bake until the celery has collapsed and feels very tender when prodded with a knife tip, about 1 hour. Remove the baking dish from the oven and increase oven temp to 400F. Sprinkle the cheese and bread crumbs over the celery. Return the dish to the oven and bake until the cheese is melted and the top is crusty and browned, about 10 mins more. Serve immediately. Serves 4 to 6.