Pressure cooker salsa Domato. Salsa Domato means Greek tomato sauce. this delicious and easy to make tomato sauce cooked in pressure cooker.
Makes 4 cups

Ingredients:

• 1 28 oz (840 ml) can whole plum tomatoes in their juice,undrained
• 1 large white onion,peeled and chopped
• 2-4 large cloves garlic,peeled
• 1 medium green bell pepper,seeded and diced
• 1 medium red bell pepper,seeded and diced
• 8 oz (240 g) mushrooms,sliced
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) extra virgin olive oil
• 1  8 oz (240 ml) can tomato sauce
• 2 teaspoons dried Greek oregano
• 1 bay leaf
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Cooking Method:

1. In a pressure cooker,combine tomatoes in their juices, onion and garlic.
2. Using immersion blender,puree tomato mixture.
3. Add remaining ingredients,except salt and black pepper. Stir well.
4. Bring mixture to a boil over medium-high heat.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
7. Set timer to cook for7 minutes.
8. Remove pot from the heat.
9. Open pressure cooker,using Quick release mode.
10. Discard bay leaf.
11. Season sauce with salt and black pepper.
12. Set aside for 10 minutes.Allow to cool completely.

Slow cooker chicken fajitas. Skinless and boneless chicken pieces with vegetables and fajita seasoning cooked in slow cooker.This delicious chicken recipe was adapted from http://www.eazypeazymealz.com


Makes 4-6 servings
Ingredients:
3 pounds (1.44 kg) boneless and skinless chicken pieces,sliced
2 tablespoons olive oil
2 tablespoons soy sauce
1 green bell pepper,seeded and sliced
1 red bell pepper,seeded and sliced
1 medium white onion, peeled and sliced
1 large tomato,chopped
2 tablespoons fajita seasoning

Cooking Method:

1. Heat olive oil in a wok.
2. Season cubed chicken breasts with salt and black pepper.
3. Add to a wok and brown in hot oil on all sides.Remove and set aside.
4. Using the same wok,saute chopped onion, garlic, green chilies.
5. Stir in chili sauce, chicken stock, vinegar, soy sauce and chicken.
6. Bring chicken mixture to a boil.Boil until chicken is cooked.
7. Stir in cornstarch to thicken.
8. Stir in crumbled egg and serve immediately.

Cooking Method:

1. In a small mixing bowl,combine paprika,salt,black pepper and cornstarch.Mix well.
2. Add cubed veal and shake well until coated.
3. In a large saucepan,heat oil over medium-high heat.
4. Working in the batches,add seasoned meat and saute until browned.
5. Remove cooked veal form the heat and set aside.
6. Add onions,sprinkle with sugar and fry gently until golden brown.
7. Add tomatoes,chili powder and caraway seeds.Stir in cooked veal and add bouquet garni.
8. Cover,reduce heat to low and simmer gently until cooked (for about 2 hours).
9. Add chopped red bell pepper and monosodium glutamate during the last 30 minutes.
10. Discard bouquet garni.
11. Serve veal goulash over cooked noodles.More veal recipes>>>>

Slow cooker sesame beef. Beef with delicious homemade sauce cooked in slow cooker. Adapted from http://lecremedelacrumb.com

Makes 4 servings

Ingredients: 

• 1 pound (480 g) thin flank beef steak,cut into 2-inch (5 cm ) pieces
• half of white onion,peeled and chopped
• 1/4 cup (60 g) sliced green onions
• For the Sauce: 2 tablespoons plus 2 teaspoons sesame oil
• 1 tablespoon minced garlic
• 1 red bell pepper,seeded and thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/2 cup (125 ml) water
• 1/2 teaspoon crushed red pepper
• ¼ cup cold water + 1 tablespoon corn starch
• toasted sesame seeds for garnish

Cooking Method:

1. Lightly grease slow cooker with nonstick cooking spray. 
2. In a greased slow cooker,combine meat,onions (green and white) and  sliced red bell peppers.
3. In a medium mixing bowl,combine remaining ingredients,except 1/4 cup water,cornstarch and sesame seeds.Stir well.
4. Pour sauce over beef and stir well to combine.
5. Cover slow cooker and cook on low-heat setting for 4-5 hours.
6. 30 minutes before serving,in a small mixing bowl,combine  1/4 cup water and cornstarch.Mix well and gently stir mixture into the slow cooker.
7. Cover slow cooker and cook on high-heat setting for a further 30 minutes.
8. Stir well before serving.
9. Remove cooked beef and sauce from slow cooker.Sprinkle with toasted sesame seeds and serve.

Cooking method:

1. Heat coconut oil in a wok. 
2. Add onion and bell peppers.Season with salt , black pepper and coconut aminos.
3. Cook,stirring,until soft.Remove from the wok and place in a bowl.
4. Add broccoli to the same wok. Cook until soft.Remove cooked broccoli from the wok and place together with cooked onion and bell peppers.
5. Add chicken chunks to the wok and cook,stirring,until cooked through.
6. Add cooked chicken to the vegetables.Add coconut aminos,stir well and serve.

Cooking Method:

1. Thread, alternating , sausages , polenta , shrimp, red belle pepper and onions onto metal skewers.
2. In a mixing bowl,combine all marinade ingredients.Mix well.Brush onto the skewers, focusing on the shrimp and polenta pieces. 
3. Season with salt to taste
4. Preheat gas grill to 350 F (175 C).
5. Grill over low heat,turning occasionally,for 8-10 minutes.
6. Serve grilled shrimp with sausage and polenta hot.

Summer Gazpacho soup. Very popular and delicious refreshing soup recipe.Very easy to make! Adapted from http://www.eatwell101.com
Makes 3-4 servings

Ingredients:

• 4 tomatoes,beef heart,sliced
• 2 wedges of dried tomatoes in oil
• half of red bell pepper,sliced
• half of cucumber,sliced
• 1 shallot,sliced
• 1 clove garlic,peeled and minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon balsamic vinegar
• a few crops of Tabasco sauce
• 1 slice of stale country bread,crumbled
• salt and freshly ground black pepper to taste
• 2/3 cup (180 ml) water

Cooking Method:

1. In a mixing bowl,combine all vegetables .
2. Add crumbled bread and remaining ingredients,except water.
3. Mix well and set aside.Let marinate for 1 hour.
4. Pour marinated mixture into a blender.
5. Add water and blend until smooth.
6. Refrigerate for 30 minutes.
7. Remove from refrigerator and pour into glasses.
8. Serve summer Gazpacho soup cold.

Cooking Method:

1. Cook quinoa,according a cooking instruction. Set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add chopped garlic and cubed onion.Fry until translucent.
4. Add red bell pepper and mushrooms and fry for a further 2-3 minutes.
5. Add tomatoes,spices and greens.Reduce heat to low and simmer,stirring, for 5 minutes.
6. Add cooked quinoa and mix thoroughly.
7. Using a wooden spoon,make two nests in vegetable mixture.Beat in eggs.
8. Season with salt and black pepper and cook until eggs rich desired consistency.
9. Sprinkle with grated Parmesan and serve immediately.