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Have you seen those Comcast commercials on television featuring a pair of turtles called Bill and Karolyn Slowsky? They move slowly, talk slowly and argue constantly against Comcast's "way-too-fast" broadband, preferring instead a slower Internet service. They want a slow service, because you know... they are turtles and they think everything should be slow. The commercials always end with "Fast. It's not for everyone."  I laugh every time I see one.

Most of the time, I prefer fast. Fast is for me! I like to drive fast, move fast, and sometimes cook fast too. That's why I'm particularly fond of pressure cooking. It gets the job done in one third of the regular time and still gives great results. Although I was classically trained as a cook, and never even saw a pressure cooker in culinary school, I've cooked with pressure cookers of all shapes and sizes for many years since then. Even so, I still find myself amazed at the great results they can give. Delicious, tasty, tender and juicy foods come out of a pressure cooker. For people who prefer fast, a pressure cooker is for them.

The Slowsky's, on the other hand, would hate pressure cooking! For them, slow is best. And that's why Today's Special Value pressure cooker is actually for them too! This particular pressure cooker has so many features and one of those extra features is indeed a slow cooker function. So, if you have all the time in the world, you can use this cooker as a slow cooker and prepare meals that make the house smell great all day long. Or, if you're in a hurry (or forgot to plan) for dinner, go with the high speed pressure. The nice thing about converting recipes from pressure cooker recipes to slow cooker recipes is that the liquid quantity almost always stays the same. You don't get much evaporation of liquids in either a pressure cooker or a slow cooker, so both methods tend to use less liquid than traditional stovetop cooking. To convert a pressure cooker recipe into a slow cooker recipe, just convert the time. An hour in a pressure cooker is roughly 8 hours in a slow cooker (on low). We think of everyone!  

There are 40 recipes included with Today's Special Value pressure cooker, and you can add another 125 recipes if you choose to pick up "Blue Jean Chef: Comfortable Under Pressure". I thought I'd give you a couple more that I've been enjoying lately - one dedicated to those who like fast, and another dedicated to those who side with the Slowsky's!

Pressure Cooker Spinach and Three-Cheese Manicotti
Serves 4 to 6

Ingredients:
Filling:
1 ½ cups whole milk ricotta cheese (about 1 pound)

½ cup grated Parmesan cheese

2 cup grated Mozzarella cheese, divided

1 egg, lightly beaten

10 ounces frozen spinach, slightly thawed and broken up into small pieces

3 tablespoons chopped fresh parsley (plus more for garnish)

2 tablespoons chopped fresh chives

½ teaspoon salt

freshly ground black pepper

1 (8-ounce) package dried uncooked manicotti shells (about 14 shells)

Sauce:

1 (28-ounce) can chopped tomatoes

1 (24-ounce) jar marinara sauce

1-1/2 cups water

 
Directions:
1.     Prepare the filling by mixing the ricotta, Parmesan, half the mozzarella, egg, spinach, herbs, salt and pepper together in a bowl. Place the filling into a piping bag (or squeeze it into the corner of a zipper sealable plastic bag with the corner cut off).
2.     Squeeze the filling into the manicotti shells, using your fingers to push any extra filling into the ends.
3.     Combine the chopped tomatoes and the marinara sauce in a bowl.
4.     Pour the water into the bottom of the pressure cooker insert. Add a third of the sauce to the water. Place five of the filled manicotti shells into the sauce, making sure they are surrounded by sauce. Pour a third of the remaining sauce on top. Layer another five manicotti shells into the cooker and pour half of the remaining sauce on top. Finish by placing the remaining manicotti shells into the cooker and pour the remaining sauce over the top.
5.     Lock the lid in place and cook on HIGH pressure for 10 minutes. Let the pressure come down naturally. Remove the lid and test for doneness with a paring knife. Scatter the remaining mozzarella cheese on top and return the lid to the cooker. Let the dish sit for ten minutes so the cheese melts and the manicotti cools enough to eat it. 

6.   Serve with chopped fresh parsley as a garnish.

Slow Cooker Hungarian Beef Goulash

Serves 6

Ingredients:

4 slices bacon, chopped

2 pounds boneless beef shank or chuck, cut into ½-inch pieces

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon caraway seeds

3 tablespoons Hungarian sweet paprika

½ cup white wine

1 (14 ounce) can diced tomatoes (fire-roasted recommended)

½ cup jarred or canned roasted red peppers, diced

1 russet potato, peeled and cut into chunks

½ cup beef stock

1½ teaspoons salt

freshly ground black pepper

½ cup chopped fresh parsley

Directions:

1. Pre-heat the slow cooker using the BROWN setting, or pre-heat a sauté pan over medium-high heat.

1. Cook the bacon until crispy, then remove and set aside to use for another purpose. Drain all but 1 tablespoon of fat from the cooker. Brown the beef in batches. Remove the browned beef to a plate and set aside.  

1. Add the onion, garlic and caraway seeds to the cooker and cook for a few minutes. Add the paprika and cook for another minute or so. Add the white wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the cooker. (If you are using a skillet on the stovetop, transfer this mixture to the cooker now.) Add the tomatoes, roasted peppers, potato, beef stock and salt and pepper and return the beef to the cooker. Give it a good stir and place the glass lid on top.

1. Slow cook on low for 8 hours. Try not to lift the lid during this time.

1. Once finished, remove the lid and stir the goulash well as you mix in the parsley. This will break the potato a little and thicken the goulash. Season to taste with salt and pepper and serve over mashed potatoes or egg noodles.

Do you prefer fast or slow cooking?  What are your favorite dishes to make?  Tell us in the comments below!

ML