I was a very busy girl (OK not girl) on Saturday. I started by doing the laundry which is a regular for Saturday. Then, after lunch, I decided to make sauces in my Instant Pot (surprise, surprise). I started out with Puttanesca Sauce which takes quite a lot of chopping etc. and then you are supposed to cook it on sauté for 40 minutes. No way, I poured it into a saucepan and let it bubble. I then started on a Marinara sauce which also needed some chopped onion at least. Both sauces taste pretty good and ended up in the freezer. Finally, I cooked some pork tenderloin for us, as supper. Just read the recipe and not one of the comments I added applied today. I used 1 cup of stock/white wine and had plenty of liquid. Dunno what I did last time. Served with crispy potatoes done in the Air Fryer and some asparagus. What else? Actually I tried doing some toast in the Air Fryer the other day and was delighted with it. Better than my toaster oven. I think I can only do one slice at a time though.
Forgot to mention, I think I told you that my air fryer was going to be replaced because it cut out around 3 minutes. I just thought it would be repaired or something. Anyway, the new machine arrived about a week ago so I gave the old one to my cleaner. I haven't used it much because of my tooth problems which are now, thank goodness, all over. Didn't do much all week because of that stupid tooth. I bought extra asparagus because I intended to pickle it, never got round to doing it so I will have to get some more asparagus next week. Maybe today after I have had my ultrasound in the morning. Funny, they phoned to confirm my appointment and told me I had to fast for 4 hours, never heard of that one before, not sure why. Never had to in all my previous ultra sounds and I have had a few of them due to my peripheral arterial disease.
As you will see, it talks about putting the sauce on sauté for 40 minutes. No way I was going to tie up my pot that long so I put it into a saucepan and cooked it that way. Then getting on with the Marinara.
Instant Pot Puttanesca Sauce
No need to spend the day stirring at the stove--leave the homemade pasta sauce to your Instant Pot!
This easy pressure cooker pasta sauce spends just 10 minutes in your cooker.
1 28 oz cans tomatoes
1/2 2 oz can anchovies, drained and chopped or 1 tbs anchovy paste
3 cloves garlic, minced
1/2 Tbs salt
1/2 Tbs packed brown sugar
1/2 Tbs Blasamic vinegar
3/4 tsp crushed red pepper
1/2 large lemon
3/4 cups olives, slivered
1/4 cup fresh oregano, chopped
2 oz capers, rinsed and drained.
1. Add tomatoes to Instapot. Stir in next seven ingredients (through crushed red pepper).
2. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. Remove from heat. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
3. Set electric cooker on sauté setting and simmer, uncovered, 40 minutes or until reduced to 4 cups and thickened to a sauce consistency, stirring occasionally. Meanwhile, remove 1 1/2 tsp. zest and squeeze 1/4 cup juice from lemon. Stir lemon zest and juice, olives, oregano, and capers into pasta sauce.
4. To freeze, ladle cooled sauce into freezer bags or containers. Seal, label, and freeze up to 3 months.
Servings: 15
Have a great day
Forgot to mention, I think I told you that my air fryer was going to be replaced because it cut out around 3 minutes. I just thought it would be repaired or something. Anyway, the new machine arrived about a week ago so I gave the old one to my cleaner. I haven't used it much because of my tooth problems which are now, thank goodness, all over. Didn't do much all week because of that stupid tooth. I bought extra asparagus because I intended to pickle it, never got round to doing it so I will have to get some more asparagus next week. Maybe today after I have had my ultrasound in the morning. Funny, they phoned to confirm my appointment and told me I had to fast for 4 hours, never heard of that one before, not sure why. Never had to in all my previous ultra sounds and I have had a few of them due to my peripheral arterial disease.
As you will see, it talks about putting the sauce on sauté for 40 minutes. No way I was going to tie up my pot that long so I put it into a saucepan and cooked it that way. Then getting on with the Marinara.
Instant Pot Puttanesca Sauce
No need to spend the day stirring at the stove--leave the homemade pasta sauce to your Instant Pot!
1 28 oz cans tomatoes
1/2 2 oz can anchovies, drained and chopped or 1 tbs anchovy paste
3 cloves garlic, minced
1/2 Tbs salt
1/2 Tbs packed brown sugar
1/2 Tbs Blasamic vinegar
3/4 tsp crushed red pepper
1/2 large lemon
3/4 cups olives, slivered
1/4 cup fresh oregano, chopped
2 oz capers, rinsed and drained.
1. Add tomatoes to Instapot. Stir in next seven ingredients (through crushed red pepper).
2. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. Remove from heat. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
3. Set electric cooker on sauté setting and simmer, uncovered, 40 minutes or until reduced to 4 cups and thickened to a sauce consistency, stirring occasionally. Meanwhile, remove 1 1/2 tsp. zest and squeeze 1/4 cup juice from lemon. Stir lemon zest and juice, olives, oregano, and capers into pasta sauce.
4. To freeze, ladle cooled sauce into freezer bags or containers. Seal, label, and freeze up to 3 months.
Servings: 15
Have a great day
