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CHAPTER 1
BEGUILING BREAKFASTS
We always hear, "Breakfast is the most important meal of the day," and it's true. It puts fuel in our tank and wakes up our brain, giving us the energy we need to be effective and successful every day.
Steel-cut oats take a really long time to cook on the stove, but when you use your electric pressure cooker, they can easily be made for hungry family members on school days. They hold their texture and stay chewy, the perfect way to wake up on cold days. Just be sure to use a certified gluten-free brand.
Frittatas are an Italian omelet-like egg preparation made in a pan inside the pressure cooker and quiche is the French version. Utilizing the steam of the pressure cooker, they bake into a soufflé-like texture. With their tender and delicate perfection, they make a lovely centerpiece for any brunch or breakfast.
Grits are a classic in the American South, and our version is packed with savory flavors of sausage, cheese, and jalapeño. This is another dish guaranteed to fill up the hungriest folks at your table.
If you are looking for a healthy meal on busy mornings, try our Sweet Potato and Egg Caribbean Breakfast Burritos (page 40) or the Maple-Kissed Millet Porridge (page 39). They are filled with delicious flavors and ingredients, and you can get them on the table quickly. Starting your day with a wholesome breakfast will make every day brighter!
Recipes
30 Greek Yogurt with Fresh Fruit
32 Creamy Steel-Cut Oatmeal with Apple Raisin Compote
33 Crustless Quiche Lorraine
34 Sausage and Jalapeño Cheese Grits
35 Homemade Sausage
36 Cheesy Poblano Frittata
38 Savory Breakfast Bread Pudding
39 Maple-Kissed Millet Porridge
40 Sweet Potato and Egg Caribbean Breakfast Burritos
43 Breakfast O'Brien Cottage Fries
Greek Yogurt with Fresh Fruit
GLUTEN FREE · VEGETARIAN · SOY FREE · NUT FREE · EGG FREE
Making yogurt is one of the most popular functions of the new electric pressure cookers, but not all brands and models have a cycle to do it automatically. Make sure your model has a yogurt button if you will be making yogurt often. Using whole milk will give you the creamiest yogurt and you can make 18 servings for about $4.00 — what a savings!
If you have a machine without a yogurt button, you can find directions at www.theferventmama.com/ pressure-cooker-yogurt to guide you in making yogurt in your pressure cooker.
For the yogurt starter, use yogurt with live and active cultures only; this will be listed in the ingredients on the packaging. A good choice is Fage Total 0%.
Yield About 18 servings
For the yogurt
1 gallon (4 L) whole or
2% ultra-pasteurized milk
2 tablespoons (30 g) yogurt starter,
such as Fage Total 0%
Sterilize Your pressure Cooker
1 Place the inner pot in the pressure cooker. Add 3 cups (705 ml) water to the pot, lock the lid in place, and make sure the steam release handle is in the sealing position. Cook on high pressure for 5 minutes, then do a quick release of the steam. When the pressure valve drops, unlock the lid and open it carefully. Pour out the water, dry the inner pot, and set aside to cool.
Yogurt
1 Pour the milk into the cooled inner pot, place in the pressure cooker, and cover with a glass lid (you will not be using pressure, so you don't need the standard lid). Press the Yogurt button and then the Adjust button until it reads "Boil." While this cycle is happening, stir the milk a few times, making sure to replace the lid each time. This cycle will take about 45 minutes.
For serving
Fresh berries or other fruit Gluten-free granola (optional)
2 When the cycle has ended, use an instant-read thermometer (we like the Thermapen from ThermoWorks) to be sure it has reached at least 180°F (82°C). If it is too low, use the Sauté (on low) feature, whisking constantly, until the temperature is between 180°F and 200°F (82°C and 93°C). Remove the inner pot and set it in your kitchen sink, far from the faucet. Fill the sink to halfway up the sides of the pot with cold water (don't let it splash into the milk) and cool the yogurt to 95°F to 110°F (35°C to 43°C), whisking to speed the process. This will take about 10 minutes. Remove the pot from the sink and wipe the exterior completely dry.
3 When the mixture has cooled, remove 1 cup (235 ml) of the milk and place it in a bowl. Add the starter, whisking to combine. Whisk this tempered starter back into the milk, whisking until it is evenly distributed throughout. Return the dried inner pot to your pressure cooker, cover with the lid, and press the Yogurt button, then the Adjust button until it says "Normal." Set the time for 8 to 12 hours; the longer the yogurt incubates, the more tart it will be. We find 10 hours is a good starting point.
4 When the time is up, lift out the inner pot, cover with plastic wrap, and place in the refrigerator. Leave it undisturbed for 6 hours to thoroughly cool.
Strain the Yogurt
1 Set a very large bowl on the counter and set up a draining station using cheesecloth, muslin, or coffee filters in as big a wire strainer as you can find. You can set up more than one strainer/bowl if you have the space in your refrigerator, or make a half batch, which is easier to strain. Pour the chilled milk into the strainer, cover loosely with plastic wrap, and transfer to the refrigerator. Leave for at least 2 hours to drain off most of the liquid and thicken the yogurt.
2 Pour the yogurt into Mason jars for storage in the refrigerator. Be sure to save some of the strained yogurt to use as your starter for your next batch. The yogurt will keep in the refrigerator up to 3 weeks.
To Serve
1 Spoon some of the yogurt into bowls, top with your choice of fresh fruit and a little granola (if using), and serve for a healthy and filling breakfast.
Creamy SteelCut Oatmeal with Apple Raisin Compote
GLUTEN FREE · VEGETARIAN · SOY FREE · NUT FREE · EGG FREE
This breakfast treat is a cross between old-fashioned oatmeal and an apple pie with a hit of cinnamon to wake up your taste buds. Warm and comforting, it is the perfect way to start your day.
When you cook with regular steel-cut oats, you run the risk of cross-contamination due to how they are grown and processed. But if you buy certified gluten-free steel-cut oats, you can eat them with confidence. Bob's Red Mill offers gluten-free oats that can be found at grocery stores and are also available for purchase online at www.bobsredmill.com.
Yield 4 to 6 servings
For the compote
1 tart apple, such as Granny Smith
1 sweet apple, such as Golden Delicious
3 tablespoons (30 g) golden raisins
(optional)
½ cup (120 ml) orange juice or apple juice
2 teaspoons (10 ml) freshly squeezed lemon juice
2 tablespoons (30 g) brown sugar
2 tablespoons (30 ml) maple syrup
½ teaspoon ground cinnamon
Compote
1 Peel and core the apples and cut into small chunks. Place in a saucepan. Add the raisins, orange juice, lemon juice, brown sugar, maple syrup, cinnamon, vanilla, and lemon zest. Stir to combine. Cook over medium heat, stirring occasionally, until the apples are fork tender and the liquid is syrupy. Transfer the compote to a bowl and set aside.
½ teaspoon gluten-free vanilla extract
½ teaspoon fresh lemon zest
For the oatmeal
Butter, for greasing
3 cups (705 ml) water
2 cups (470 ml) milk or dairy-free milk of your choice
2 cups (320 g) steel-cut oats
(do not use regular rolled or instant oats)
Pinch of kosher or fine sea salt
Oatmeal
1 Lightly butter the bottom and lower sides of the inner pot to help prevent sticking. Add the water, milk, oats, and salt, in this order but do not stir. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally, which will take about 15 minutes. Turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
2 Scoop the oatmeal into bowls and top with a spoonful or two of the fruit compote. Serve immediately.
Crustless Quiche Lorraine
GLUTEN FREE · SOY FREE · NUT FREE
Quiche Lorraine is quintessential French food. Often served for lunch or brunch, it is surprisingly rich and light at the same time. When served with a lightly dressed green salad, it makes the perfect meal. One bite and you will be instantly transported to the Musée d'Orsay in Paris, enjoying a lovely meal surrounded by the astonishing art of the Impressionists. Très bien!
Yield About 4 servings
Once the quiche has cooked, you may want to put it under the broiler for a few minutes to lightly brown the top.
To store: Refrigerate, covered, for up to two days.
4 strips thick-cut gluten-free bacon,
chopped
½ small onion, thinly sliced,
rings separated
6 large eggs
½ cup (120 ml) heavy cream
½ cup (120 ml) half-and-half
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg (optional)
1 cup (120 g) shredded Gruyère or Swiss cheese
¼ cup (25 g) grated Parmesan cheese Finely chopped scallions or chives
1 cup (235 ml) water for the bottom of the pot
1 Spray a 7-inch (18 cm) round baking pan or push pan with nonstick vegetable spray and line the bottom with a sheet of parchment. Set a square of foil and an aluminum sling (see page 18) next to the pan.
2 Press Sauté and place the bacon pieces in the inner pot of your electric pressure cooker. Cook, stirring often, until crispy. Use a slotted spoon to transfer the bacon to a paper towel- lined plate. Remove all but 1 tablespoon (15 ml) of the fat.
3 Add the onions to the pot and cook, stirring, until softened and transparent, about 4 minutes. Transfer to the plate and wipe out the pot. Press Cancel. Place a trivet in the bottom of the inner pot and pour in 1 cup (235 ml) water.
4 In a bowl, whisk the eggs, cream, half-and-half, salt, pepper, and nutmeg (if using) until smooth. Stir in the Gruyère cheese, cooked bacon, and onions. Pour into the prepared pan and sprinkle the Parmesan over the top. Cover with the foil, crimping the edges around the pan. Use the sling to lift the pan onto the trivet.
5 Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 20 minutes. When it is finished, release the pressure naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid and open it carefully.
6 Use the sling to lift the pan out of the pot and place on a wire cooling rack. If there is any water pooled on top, use a paper towel to absorb it. Carefully remove the foil from the pan. Let it cool for about 15 minutes, then cut into slices, and sprinkle with the scallions or chives. Serve warm or at room temperature.
Sausage and Jalapeño Cheese Grits
GLUTEN FREE · SOY FREE · NUT FREE · EGG FREE
On a trip to Georgia, we were treated to our host's famous grits. Each morning, we would head to the kitchen and watch as he proudly made his specialty. This recipe is packed with flavor from sausage, jalapeño peppers, and cheese. Healthy and filling, these grits gave us energy for our days of sightseeing in the beautiful wooded back roads of Georgia.
Many folks will resort to using quick grits to save time on busy days. With today's electric pressure cookers, you can enjoy the superior flavor of long-cooked stone-ground or coarse-ground grits prepared in a fraction of the time.
Yield 4 servings
3 tablespoons (45 ml) olive or vegetable oil, divided
½ pound (227 g) raw mild Homemade Sausage,
see opposite page
¼ cup (40 g) finely chopped onion
½ jalapeño pepper, finely minced,
or more to taste
1 cup (140 g) stone-ground grits (not instant grits)
3 cups (705 ml) cool water
1½ cups (355 ml) half-and-half or heavy cream
2 teaspoons (12 g) kosher or fine sea salt
1 cup (120 g) shredded cheddar cheese, divided
1 Press Sauté and heat 1 tablespoon (15 ml) of the oil in the inner pot of your electric pressure cooker. When it is hot, add the sausage and cook, stirring often, until completely browned. Break up any clumps that form, keeping the pieces small and easy to eat. Add the onion and jalapeño and stir to combine. Cook for about 3 minutes to soften the vegetables. Transfer to a bowl and set aside.
2 Add the remaining 2 tablespoons (30 ml) oil and the grits to the inner pot and cook, stirring often, for 1 minute, until the oil has been absorbed and the grits are lightly toasted. Stir in the water, half-and-half, and salt. Press Cancel.
3 Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 10 minutes. When it is finished, release the pressure naturally for 10 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
4 Whisk the grits until smooth. If they are too thick and heavy, add a tablespoon (15 ml) milk or more as needed to get a smooth, creamy texture. Stir the sausage mixture into the grits. Add half the cheese and stir until it is melted. Scoop into serving bowls and top with remaining cheese. Serve immediately.
Homemade Sausage
GLUTEN FREE · DAIRY FREE · SOY FREE · NUT FREE · EGG FREE
Sausage often contains gluten fillers, but by making it yourself, you can control the purity of the ingredients, the percentage of fat, and the seasonings. Once you've tried this sausage, we doubt you will ever use store-bought again.
Yield 2½ pounds (1138 g)
2 teaspoons (12 g) minced parsley
1teaspoon kosher or fine sea salt
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon gluten-free chili powder
(optional)
1 teaspoon freshly ground black pepper
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1/3 cup (55 g) grated onion
2½ pounds (1.1 kg) ground pork or a combination of ground pork and ground turkey
1 Combine the herbs and spices in a small bowl.
2 Place the onion and meat in a large bowl. Add the seasoning blend and mix together with your hands until evenly distributed.
3 Divide the mixture into two or three sections and roll each one into a log. Wrap the logs individually in plastic wrap and refrigerate overnight or freeze for longer storage. When ready to use, slice into patties or use in bulk.
Cheesy Poblano Frittata
GLUTEN FREE · VEGETARIAN · SOY FREE · NUT FREE
Frittatas are a quick and easy breakfast, brunch, or midweek dinner option. The cumin and peppers add flavor and a little heat, which takes this in a Southwestern direction. You can pass hot sauce at the table if you have guests who like spicier foods. Serving a tossed green salad alongside makes a healthy, light meal.
If you are using a spring-form or push pan, wrap the outside of the pan with foil to ensure the liquid remains inside the pan. The foil on top also helps keep most of the steam from collecting in the bottom of the pan.
Yield 4 servings
To add some color to the cooked fritatta, put it under the broiler before you cut into it.
1 tablespoon (15 ml) olive or vegetable oil
¼ cup (40 g) finely chopped onion 2 poblano peppers, seeded and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 tablespoon (1 g) finely minced fresh cilantro leaves, plus more for garnish
½ teaspoon ground cumin
6 large eggs
1 cup (235 ml) half-and-half
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 cup (120 g) shredded Colby or cheddar cheese, divided
For the cooking pot
1½ cups (355 ml) water
1 Spray a 7 x 3-inch (18 x 7.6 cm) round baking pan with nonstick vegetable cooking spray. Tear off a piece of foil large enough to cover the pan and spray one side.
2 Press Sauté on your electric pressure cooker. Add the oil to the inner pot. When hot, add the onion and peppers. Cook, stirring often, until softened, about 5 minutes. Stir in the cilantro and cumin. Press Cancel. Transfer the vegetables to a bowl.
3 Wipe out the inner pot, return it to the pressure cooker, place a trivet in the bottom, and pour in the water.
4 In a bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the cooked onions and peppers and ¾ cup (90 g) of the cheese. Pour into the prepared baking pan. Sprinkle the remaining cheese over the top. Cover with the foil, sprayed side down, crimping it around the edges of the pan. Use a sling (see page 18) to lower it into the inner pot.
5 Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 20 minutes. When it is finished, release the pressure naturally for 10 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
6 With the sling, lift the pan out of the pot. Set on a wire cooling rack and carefully remove the foil. Use a paper towel to pat any excess liquid off the top of the frittata.
7 Cut into wedges, and sprinkle the top with additional cilantro if desired. Serve hot.
(Continues…)
Excerpted from "The Gluten-Free Instant Pot Cookbook"
by .
Copyright © 2019 Jane Bonacci and Sara De Leeuw.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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