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Ingredients

 2 400g cans whole peeled

tomatoes (no salt added_

 4 tbs extra-virgin olive oil

 1 small onion, chopped

 4 cloves garlic, crushed

 1 tsp dried oregano

 ½ cup dry red wine

 2 medium carrots, cut into 10cm

chunks

 ¾ tsp salt

 ½ tsp ground pepper

 ½ cup chopped fresh basil

 1 tsp sugar (optional)

Method

1. Drain the liquid from 1 can of

tomatoes (discard or reserve for

another use). Transfer the

tomatoes to a medium bowl.

Pour the second can of

tomatoes (and their juices) into

the bowl and break the

tomatoes into chunks with a

spatula or by hand.

2. Heat 2 tbs oil in a pressure

cooker using sauté mode. Add

onion, garlic and oregano. Cook,

stirring until slightly softened

and fragrant, for about 2

minutes.

3. Add wine and bring to a boil.

Cook, stirring occasionally, until

the wine has mostly

evaporated. Turn off the heat.

4. Stir in the tomatoes, carrots,

salt and pepper. Close and lock

the lid. Cook at high pressure for

20 minutes.

5. Release the pressure. Remove

the carrots. Puree the sauce to

the desired consistency using

an immersion blender or let cool

slightly and puree (in batches) in

a food processor or blender (use

caution when pureeing hot

liquids). Return to the pot, if

necessary and stir in basil, the

remaining 2 tbs oil and sugar (if

using).

Tomato Sauce

Cooking time: 55m – Serves 10

Summary of content (12 pages)

PAGE 1
Tomato Sauce Cooking time: 55m – Serves 10 Ingredients       2 400g cans whole peeled tomatoes (no salt added_ 4 tbs extra-virgin olive oil 1 small onion, chopped 4 cloves garlic, crushed 1 tsp dried oregano ½ cup dry red wine      2 medium carrots, cut into 10cm chunks ¾ tsp salt ½ tsp ground pepper ½ cup chopped fresh basil 1 tsp sugar (optional) Method 1. Drain the liquid from 1 can of tomatoes (discard or reserve for another use). Transfer the tomatoes to a medium bowl.
PAGE 2
Cranberry Sauce Cooking time: 10m – Serves 16 Ingredients    450g fresh or frozen cranberries ¾ cup sugar 2pcs of 3" strips orange peel    ½ cup orange juice ½ cup water Pinch of salt 2. Remove the lid and switch to sauté mode. Cook, stirring occasionally, until thickened for about 7 to 10 minutes. Let cool (the sauce will continue to thicken as it cools). Remove the orange peel before serving. Method 1.
PAGE 3
Mashed Potatoes Cooking time: 30m – Serves 12 Ingredients   1.35kg Yukon Gold potatoes, scrubbed and cut into 3-5cm pieces 4 tbs butter, cut into pieces    1 tsp salt ½ tsp ground pepper ½ cup low-fat buttermilk 3. Return the potatoes to the pressure cooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency. Method 1. Place a trivet, handles up, in a pressure cooker.
PAGE 4
Spaghetti Squash Cooking time: 20m – Serves 4 Ingredients   1 (1.15 - to 1.35kg) spaghetti squash, halved lengthwise and seeded ¼ tsp salt  ¼ tsp pepper Method 1. 2. Pour 1 cup water into a pressure cooker. Season squash with salt and pepper and place in the pressure-cooker. Close and lock the lid. Cook at high pressure for 7 minutes. Release the pressure and remove the squash from the cooker to cool slightly. 3. When cooled enough to handle, gently scrape out the squash flesh with a fork.
PAGE 5
Potato Soup Cooking time: 40m – Serves 5 Ingredients       1 tbs butter 2 rashers bacon, halved ½ onion, chopped 2 large potatoes (around 650700g), peeled and diced 2 cups low-salt chicken broth ½ cup sour cream     ½ cup shredded extra-sharp cheddar cheese, divided ½ tsp salt ¼ tsp pepper ¼ cup chopped scallion greens or chives Method 1. Place butter in a pressure cooker and heat on sauté mode until melted. 2. Add bacon and cook, turning occasionally, until crisp.
PAGE 6
Vegetable Soup Cooking time: 30m – Serves 5 Ingredients         2 tbs extra-virgin olive oil ½ cup chopped onion ½ cup chopped green capsicum 2 cloves garlic, minced 1½ cups chopped green cabbage 1½ cups small cauliflower florets 1 cup chopped carrots ½ cup green beans cut into 1" pieces        4 cups low-sodium vegetable broth 1 (397gm) can no salt- added diced tomatoes 1 bay leaf ½ tsp salt 4 cups chopped fresh spinach 1 (425gm) can cannellini beans, rinsed ¼ cup chopped fresh basil Me
PAGE 7
Split PEA & HAM Soup - Freezer Pack Cooking time: 1.25 Hours – Serves 8 Ingredients       2 medium carrots, sliced (about ¾ cup) 2 stalks celery, diced 1 large onion, chopped 3 garlic cloves, minced ¼ tsp ground pepper ¼ tsp salt      115g ham, diced 1¾ cup dry split peas 3 cup low-sodium chicken broth 3 cup water Splash of wine or sherry vinegar (optional) Method  Prepare and freeze all the ingredients and it will be ready to cook and serve any night of the week. 1.
PAGE 8
Chicken Enchilada Soup Cooking time: 45m – Serves 6 Ingredients         1 tbs olive oil 1 medium onion, chopped 1 large chili pepper, seeded and chopped 450g skinless chicken breast or thigh, cut into 1cm pieces 3 cloves garlic, minced 2 tbs chilli powder 1 tsp salt 4 cups low-salt chicken broth       1 (425g) can low sodium black beans, rinsed 1 (400g) can no-salt added fireroasted diced tomatoes Juice of 1 lime ½ cup fresh parsley, plus more to garnish ¾ cup shredded Mexican-style cheese
PAGE 9
Chicken & Rice and Cooking time: 1.25 Hours – Serves 4 Ingredients         2 tbs extra-virgin olive oil 1 cup chopped red capsicum 1 cup chopped onion 1 tbs chilli powder 1 tsp ground cumin 1 tsp dried oregano ¾ tsp salt 450g chicken thighs, trimmed and cut into 2cm pieces        1 cup long grain brown rice ¾ cup low-salt chicken broth ½ cup tomato sauce 1 cup frozen green peas ¼ cup chopped fresh parsley ¼ cup sour cream 4 lime wedges for serving Method 1. 2.
PAGE 10
Budhha Bowl Cooking time: 40m – Serves 4 Ingredients       4 tbs extra-virgin olive oil, divided 1 large sweet potato, peeled and cut into 3cm pieces 1 cup quinoa, preferably red 2 tbs harissa or hot sauce, divided 1 large clove garlic, minced ½ tsp salt       4 cups chopped kale 2 cups water 1 tbs lime juice 1 can (400g) chickpeas, rinsed, warmed if desired ¼ cup sliced scallions ¼ cup chopped unsalted pistachios Method 1. Heat 2 tbs oil on sauté mode in the electric pressure cooker.
PAGE 11
Chicken Tikka Masala Cooking time: 50m – Serves 4 Ingredients         1 ½ tsp garam masala 1 tsp salt 1 tsp paprika 1 tsp cumin ¼ tsp ground turmeric ¼ tsp cayenne pepper 2 skinless chicken breasts, cut diagonally into thirds 2 tbs avocado oil         1 medium carrot, finely chopped 1 small onion, finely chopped 2 garlic cloves, minced 1 tbs minced fresh ginger 1 can crushed tomatoes ¼ cup heavy cream ¼ cup chopped fresh parsley 2 cups cooked brown rice Method 1.
PAGE 12
Chicken, Potatoes & Peppers Cooking time: 50m – Serves 4 Ingredients       250g boneless, skinless chicken thighs, trimmed 1 tsp smoked paprika 1 tsp dried rosemary ¾ tsp salt, divided ¼ tsp ground pepper 2 tbs extra-virgin olive oil       1 red capsicum, sliced 2 cloves garlic, sliced ½ cup low-sodium chicken broth 250g baby potatoes, scrubbed 2 tsp sherry vinegar or red-wine vinegar 1 scallion, thinly sliced Method 1. 2. 3.