Thinner in an Instant Cookbook Revised and Expanded by Nancy S. Hughes

Author:Nancy S. Hughes
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-03-05T16:00:00+00:00

Nutrition Facts

SERVING SIZE (277 G)

AMOUNT PER SERVING

Calories:

300

% Daily Value

Total Fat

9g

12%

Saturated Fat

4.5g

23%

Trans Fat

0g

Cholesterol

30mg

10%

Sodium

620mg

27%

Total Carbohydrate

43g

16%

Dietary Fiber

3g

11%

Total Sugars

2g

Added Sugars

0g

Protein

14g

Vitamin D

0mcg

Calcium

230mg

20%

Iron

2mg

10%

Potassium

1,013mg

20%

◁ PORK ROAST WITH ROOT VEGETABLES AU JUS

This is the ideal meal for when the weather turns chilly. It fills you up and fills your kitchen with a heady aroma!

11/2 teaspoons paprika

1 teaspoon poultry seasoning

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt, divided

1/8 teaspoon cayenne pepper

Nonstick cooking spray, for preparing the cooking pot

1 teaspoon canola oil

1 (2-pound, or 908 g) lean boneless Boston butt pork roast, trimmed of fat (see Cook’s Note)

2 large leeks, rinsed well, white and light green portions thinly sliced

11/2 cups (360 ml) fat-free reduced-sodium chicken broth

1 pound (454 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes

8 ounces (225 g) parsnips, peeled and cut into 1-inch (2.5 cm) cubes

In a small bowl, stir together the paprika, poultry seasoning, garlic powder, black pepper, 1/4 teaspoon of salt, and the cayenne. Rub the pork all over with the paprika mixture.

On your pressure cooker, select Sauté/Browning + more to preheat the cooking pot. Once hot, coat the pot with cooking spray. Add the canola oil and tilt the pot to coat the bottom lightly. Add the pork. Cook for about 10 minutes, turning to brown on all sides. Remove the pork from the pot and set aside.

Add the leeks to the pot. Cook for 2 minutes. Add the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot. Top with the pork.

Lock the lid in place and close the seal valve. Press the Cancel button. Press the Manual button to set the cook time for 50 minutes. When the cook time ends, use a quick pressure release.

When the valve drops, carefully remove the lid. Stir in the sweet potatoes and parsnips.

Lock the lid in place and close the seal valve. Press the Cancel button. Press the Manual button to set the cook time for 5 minutes. When the cook time ends, use a quick pressure release.

Transfer the pork to a cutting board and let rest for 15 minutes before slicing. Using a slotted spoon, remove the vegetables and place them in a bowl. Cover with aluminum foil to keep warm.

Press the Cancel button. Select Sauté/Browning + more. Bring the liquid to a boil. Boil for 6 to 8 minutes, or until reduced to 1 cup (240 ml). Stir in the remaining 1/4 teaspoon of salt.

YIELD: Makes about 1 pound, 3 ounces (539 g) cooked pork, 6 cups (932 g) vegetables, and 1 cup (240 ml) au jus

SERVES 4: About 41/2 ounces (130 g) cooked pork, 11/2 cups (233 g) vegetables, and 1/4 cup (60 ml) au jus per serving

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