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I can see why ribs are the first thing a lot of people make for their first foodie adventure with the Instant Pot. Super fast, easy and delicious. I am a complete convert and will be using this simple technique from now on: www.suziethefoodie.com/easy-delicious-instant-pot-ribs/
Get your washing machine, microwave, mixer, pressure cooker, stove top fixed here.
All kinds of gadgets. No job too small. Cheap and best.
This recipe is inspired by Pick Up Limes' Burrito Nourish Bowl with Creamy Guacamole. I made changes and I HAD to have cheese and sour cream on top. You do NOT need an Instant Pot to make this recipe: www.suziethefoodie.com/black-bean-burrito-bowl/
A fascinating "official handbook" of the style produced usually for individual councils, this c1955 book was issued as part of the drive to attract new industries to the North East Lancashire Development Area. The area was one of a number designated under Government powers that were embodied in the Distribution of Industry Act, 1945, that was intended to assist 'declining areas' as well as attempting to spread the growing 'light' industries more equitably across the UK. It allowed the Board of Trade to construct factories for lease and to make loans for the development of such facilities as industrial estates as well as improving 'basic services' such as transport, power, housing health and the reclaimation of derelict land.
The North East Lancashire area consisted of Burnley, Nelson, Colne, Barrowfield, Brierfield, Padiham, Trawden, parts of the Rural District of Burnley and even across the County boundary to include Barnoldswick, Earby and Salterforth in West Yorkshire. Some large companies did indeed relocate works and plant here, including Lucas Industries, British Thomson-Houston and Platers & Stampers. The latter was best known as the manufacturers of the Prestige range of kitchen goods.
Plater & Stampers had, since 1936, been backed by the US EKCO company who thanks to EK Cole, Ecko Radio, of Southend on Sea, couldn't use the name here. They made domestic and kitchen equipment and appliances and post-war expansion saw them start to use the "Prestige" name that became a well known brand - indeed, we still have a Prestige hand wisk and the the base of one of their pressure cookers. The factories have long since gone but the brand name survives under different ownership.
From the same people who brought you Wall-Clad, I give you All-ppliances, on our new super-cheap steel shelving from IKEA (HYLLIS, $15 each). Missing is our Cuisinart 5.5 quart stand mixer (with new Xmas gift...the SM-MG meat grinder attachment...thx Michelle!).
This rather cluttered retro kitchen can be found in the old 1950s pre-fab bungalow at the Sandtoft Trolleybus Museum near Doncaster.
Making Blushing Chicken in the pressure cooker! Such an easy recipe and so delicious! The orange zest, orange juice concentrate and cranberries plus some hot pepper flakes give it a tangy, spicy flavor.
Yes, that's a Kaleidoscope Kustoms moo card I use for a bookmark in this cookbook!
The safety valve on the lid of my pressure cooker. Now I only use this as a saucepan to cook a large quantity of chilli which I divide into separate containers and freeze.
February Alphabet Fun group's twenty-second picture of the month comes to you by courtesy of the letter V for Valve.
Use you pressure cooker to take a slow oven-roasted butternut squash recipe and make it in half the time and the same gourmet flavour results:
www.suziethefoodie.com/pressure-cooker-butternut-squash-soup
buying a daikon always ends in a minor problem for me - after eating or using all i need of it and not really wanting any more, there remains a good chunk of it in my fridge, slowly turning to rubber. i've pickled it and tossed it in with other roots to roast in the oven, but this time i decided it was going to stand in for the fruit in a banana bread (my usual recipe here).
after grating the uncooked daikon i saw i needed to add in a little filler, and though i had bananas ready to go, i thought apple would pair better with radish. not much was needed, maybe 3/4 of one apple, but it worked. i was going to use more of a carrot cake recipe base for it since they both use raw, shredded vegetables, but i need to modify that more to drop the fat again, and they're really not alien recipes. the alterations i made were small - not having time to drain the daikon after grating, i added a touch more flour and upped the heat five degrees to combat the wetness. i also thought the traditional spicing might be off, so i went with some anise, about 1/2 the usual cinnamon, and a cardamom-heavy garam masala (that was light on cinnamon, for obvious reasons). i'd meant to add shredded coconut as well, but left it to the side at the last minute - it can go in next time, since this result was positive.
the loaf definitely tastes of daikon, and is sweet despite my limiting the sugar. i held off slightly on the vanilla as well, but still kept about 2/3 of the usual. after 60 minutes in the oven the loaf was still uncooked on the inside, so it got another ten minutes in the oven, albeit back on 350° f, along with the usual rest in the hot but cooling oven after cutting the heat. that gave the cake some colour as well, it being a bit pale initially.
like the beet and banana bread and zucchini loaves, this would easily fool anyone who didn't want to know his or her cake was not all fruit and sugar, and that terror vegetables had insinuated their way aboard, much like vampires or libertarians.
in other cookery news, i've begun using 1/3 - 1/2 durum atta flour in my loaves, for no reason other than huge bags of it are stupidly cheap right now. since the quality of the flours varies, i experimented at first with a 1/3 substitution (where i was normally using 1/2 standard white all-purpose flour and 1/2 whole wheat). the atta pretty much mimics the whole wheat in gluten content, i've noticed, and i've not had any issue with it - i always sift the dry ingredients, of course, and in feel, when i pick up a handful, it is perhaps a bit more dense. at about 1/3 the price of all-purpose, i'm a convert (and now i get to make chapati). this week i also bought a pressure cooker and it's been used and cleaned a few times. the first round of chick peas went into hummous and a soup, and the second became more hummous, though this one more rustic. i had my food mill out to make applesauce and mashed potatoes, and instead of griming up the blender, i ran the chick peas through the mill. the hummous has a distinctly different quality, as it's airier, lighter than the blender mud. it takes more effort, of course, but using a food mill is a lot more entertaining and doesn't annoy neighbours and cats with a high-pitched buzz. blending the tahini in with the lemon juice, roasted garlic and oil before adding the milled peas and other ingredients was a good move, as there was no clumping or loss of lightness.
and a bored man with his camera....
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I could not believe how hard it was to find a simple chicken curry recipe for the Instant Pot so I made one myself. Awesome flavour, minimal ingredients: www.suziethefoodie.com/crazy-easy-chicken-curry/
I remember the cold days in winter when my mother cooked pea soup, served with slices of smoked sausage and dark rye bread. And not this thin soup out of a tin, but very thick soup, made from split peas in a pressure cooker. I loved it, the smell, the taste, the structure.
And we still have this tradition. So today, at a temperature of -5 °C outside and still some snow on the ground, we had the original pea soup. Delicious! And some left for tomorrow!
ODC - Theme (10-02-2012): So nice to come home to
kitchen craft - not sure quite why this photo captivates me - says "success" as an image,
maybe it's the complementarity of the steel and glass bits - and then the organic bit in the white bowel (not steal or clear glass) it kinda delights with the surfaces.
Sometimes I eat out of a trash can. (Others may call it a multicooker.) If I have things sitting around in the refrigerator that I want to get rid of, but don't want to just throw it away, I throw it in the trash can with some rice and cook it on the rice's setting. (Unless it's something I can have for breakfast, then I use oatmeal instead.) In this case, it turned out really good.
I had 1.5 cups of leftover Trader Joe's turkey gravy and 3 oz. (half a package) of Trader Joe's Nduja (a spicy salami spread), threw it in with a cup of Trader Joe's brown rice, and pressure cooked it for 25 minutes. The result tasted very much like good Cajun dirty rice and beans, but without the beans.
If you have a Korean mom maybe she mails you huge bags of mung beans like mine. I can't have eggs or soy on the low iodine diet, or else I would have made vegetarian bindaetteok (www.beyondkimchee.com/bindaetteok/). Instead I made moong dal, sumac onions, and a whole lotta parathas!
ps. get a pressure cooker, the dal was done in under 11 minutes!
OK, OK, OK, so I fell off the vegetarian wagon:
BRAISED LAMB SHANK:
(cheapest cut you can buy, methinks)
• Sear the lamb shank(s) in a bit of olive oil in your pressure cooker; remove to a plate.
• Use the remaining oil to sauter some diced onion, shallot & garlic; add tomatoes to your taste (4 or 5 small?) cubed, a good splash of red wine, maybe a bit of sherry, a good splash of V8 ('Original'), a dash of Maggi seasoning, healthy sprinkle of marjoram, 'Ozzie Outback' seasoning from GFresh, a pinch of curry for depth, a couple of cups of water and a teaspoon of dry veggie stock; simmer for a couple of minutes.
• Add the shank(s), top with a few sprigs of fresh rosemary, cover and lock. Cook for ±45 minutes, high pressure.
• Remove from heat & let cool for 15 minutes, remove the shanks (if they're cooked to your liking, the meat falling off the bones) and keep warm.
• Reduce the liquid remaining in the pressure cooker on a slow boil, and add a bit of cornstarch dissolved in red wine to thicken at the last minute.
In the meantime:
OKRA:
• Sauter some onions, garlic and shallots in a bit of olive oil until translucent, add a couple of potatoes finely cubed, and 3 or 4 small tomatoes finely diced.
• Add the seasonings of your choice — salt, pepper, Maggi sauce, cumin, a touch of curry powder, 'Ozzie Outback', smokey BBQ powder or paprika, and Cajun spices (for which substitute finely diced chilli, oregano, thyme, all that good stuff from the South — you might even like Raz el Hanout!)
• A bit of bacon or 'veggie bacon' would be good here.
• Add a good splash of V8 (or tomato paste and diced celery) and water to cover.
• Simmer, covered, until the potatos are becoming a bit tender.
• Add the okra cut into 1cm slices crosswise, and let the whole mixture cook down until everything is tender, 'al dente'.
Serve the lot on warmed plates, topping the shanks with the warm gravy and with maybe a bit of aïoli and/or harissa paste...