Posts Tagged ‘recipe’

March 18th, 2016
Feeding the crew from the new pressure cooker in Joplin.

Feeding the crew from the new pressure cooker in Joplin.

It’s no secret that simple is best when preparing dinner in the cab while you’re on the road. So why not try dinner under pressure – with a pressure cooker?

Pressure cookers are different from slow cookers in that everything about the pressure cooker is fast! Pressure cookers use the pressure from the steam that quickly builds up to cook your meat and rice and other ingredients in a fraction of the time it would take to cook it normally on a stove top or in an oven.  The pressure that builds up enables you to cook quickly, at higher heat, and keeps moisture in the meat you might use!  Don’t have a pressure cooker?  They differ in size and capacity and there are a good range of options out there and they aren’t very expensive.

As with anything, there are a million recipes online for pressure cookers but we found some good ones with fewer or less complicated ingredients that make a tasty dinner with leftovers.

Columbian Chicken Stew from Serious Eats: Chicken, Potatoes, Tomatoes, Onion and Bay leaf.

Easy Minestrone Soup with Tortellini from food.com: Some fresh and some store bought ingredients make this easily attainable and home and hearty dinner.

Barbecue Chicken from allrecipes.com: Six ingredients plus add hot sauce if you like it spicier.

Pressure Cooker Pot Roast from allrecipes.com: Easy to find ingredients and it makes its own gravy.

Congratulations to the Truckload driver who won a pressure cooker from the monthly Driver Safety and Awards ceremony on March 4!  He shared the wealth and made pork chops and rice for the local Joplin, MO crew.

March 18th, 2014

From Eating Well

Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.

Ingredients
1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon salt
8 cups mixed salad greens

Preparation
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

Tips & Notes
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition
Per serving: 290 calories; 16 g fat ( 2 g sat , 11 g mono ); 12 mg cholesterol; 28 g carbohydrates; 17 g protein; 9 g fiber; 505 mg sodium; 638 mg potassium.

August 24th, 2012

Source: The Kitchn
Overnight oatmeal is a familiar thing; we often boil a pot of steel-cut oats and then leave them to soak overnight on the stove. Bring them back to a simmer in the morning and they’re ready to eat. Sometimes we cook oatmeal overnight in the slow cooker, too.

But what about overnight no-cook oatmeal?

That’s the basic idea of this very simple recipe from Whole Foods Market’s website. The recipe is basically a cold cereal — easy to prepare the night before, and good for people who prefer their oatmeal raw.

Basically you just mix rolled oats with milk, fruit, and nuts, and leave them overnight in the fridge. In the morning the oats have softened up into a sort of cold porridge or cold cereal. You can warm it up or just eat it cold.

Source: Whole Foods
Serves 4
This affordable, healthy breakfast provides protein, whole grains and fresh fruit to help you start your morning right. Simply mix the ingredients together and refrigerate overnight. Enjoy it cold or warm the next morning.

Ingredients
2 cups rolled oats (not instant or quick cooking)
2 cups lowfat milk or unsweetened soymilk or almondmilk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, walnuts or almonds
2 peaches or apricots, pitted and sliced
2 tablespoons agave nectar (optional)

Method
Combine oats, milk, zest and vanilla in a bowl, cover and refrigerate overnight. The next morning, scoop oatmeal into bowls and top with pecans, peaches and a drizzle of agave nectar.

Nutrition
Per serving: 320 calories (100 from fat), 11g total fat, 1.5g saturated fat, 13g protein, 44g total carbohydrate (5g dietary fiber, 17g sugar), 5mg cholesterol, 55mg sodium