We have a quaint, little home in a northern suburb of Dallas. Weather here is unpredictable. Just 2 weeks ago I needed a sweatshirt when I walked our dogs in the early morning. Now it’s shorts and a t-shirt even before the sun comes up. Summer has undoubtedly arrived, which means our small kitchen heats up in a big way when I’m cooking.
If I had only myself to feed, I would go for Gluten Free Bay’s Uncooking to keep cool – that’s right up my alley. Alas, I have a 6 foot, incredibly handsome husband to who comes home from work every night exhausted and, yes, hungry. When we were first dating he tried to eat more like me – lots of grilled chicken salads, cottage cheese and fruit, nuts. He nearly starved. I just can’t have that. My husband deserves a good, home cooked meal.
For the next two weeks, I’ll share my solution to cooking sugar & gluten free foods my husband and I both love while keeping my kitchen cool in the Texas heat.
A favorite cool kitchen trick is my pressure cooker. Honestly, I didn’t want the pressure cooker – it scared me. My mom used one when I was a kid and my memories of whistling and steam were a little unsettling. My husband bought it for me as a gift – I’d asked for a 6 quart, enamel coated dutch oven. He misunderstood and I got the pressure cooker. When I mentioned returning it he slyly told me that they use them on Iron Chef America all of the time. He didn’t have to say anything else – I had an instant determination to master the beast.
I’ve since learned that the pressure cooker is not the monster I thought it was. It’s simple to use and makes fresh tasting, delicious food with little or no effort. The food cooks in at least half the time and it doesn’t make my kitchen hot. Some of my girlfriends have bought them at my suggestion and they all have found the same to be true. Of course, there are some basic safety procedures to follow. Make sure to follow the guidelines outlined by the manufacturer.
This recipe has been adapted from the little recipe book that came with my pressure cooker. Our favorite thing about it is that the sauce tastes so fresh and the flavors are fully infused. Brown rice, gluten-free pasta, polenta, or spaghetti squash (my favorite!) all go perfectly with this dish. The picture below shows the sauce with pasta. Check back on Friday because I’ll be effortlessly cooking up the most flavorful spaghetti squash while keeping my kitchen cool.
Serves: Serves 6-8
- 8 chicken thighs OR 4 large bone-in chicken breasts, skin removed
- 1 (14.5) oz can of diced tomatoes
- ⅓ c. chicken stock OR store bought low-sodium chicken broth
- 1 medium onion, halved and sliced thinly
- 1 cup carrots, sliced into rounds
- 8 oz. mushrooms, quartered
- 1 red bell pepper, seeded and sliced
- 1 yellow or orange bell pepper, seeded and sliced
- 2 cloves of garlic, minced
- 2 T. fresh parsley, chopped
- 1 (6 oz.) can of tomato paste
- freshly ground salt and pepper to taste
- Place all ingredients except tomato paste in the pressure cooker. Close pressure cooker securely. Place pressure cooker regulator on vent pipe and cook for 10 minutes with pressure regulator rocking slowly. Cool at once by placing in the sink and running cold water over the top.
- Remove chicken from pressure cooker and place on a plate. Loosely tent with aluminum foil.
- Return pressure cooker to stove top. Add tomato sauce and bring to a simmer, stirring occasionally until sauce reaches desired consistency. Serve chicken topped with sauce.