Posts tagged ‘pressure cooker’
Right now, I fear I will catch what the hubby has (fever, aches, and coughs). He never gets this sick usually. I’m keeping him hydrated, and made rice porridge (not the one pictured, that was from weeks ago). By the time he’s better, my immune system will probably give in. And this will be his instructions. I don’t expect him to be able to make anything more than just the rice porridge part.
2 quarts water
5x8inch piece of kombu
1/2 cup bonito flakes
1 1/2 cup white rice (long or short grain)
Put water, kombu and bonito flakes (in tea bag/dashi bag/or tied up cheese cloth) in pot. Cover, bring to a boil on medium, let simmer for a minute or two, then turn off heat, and remove the kombu and bonito package. Kombu will expand when cooked. For a vegan dashi; use kombu and one dried shitake mushroom. Or simply make it with only water.
Rinse rice with cold water and add to dashi. If using a regular pot on stovetop, bring to boil and let simmer on low for 90mins to 2hrs. When using a rice cooker you can just put it in and let it run on porridge mode, but make sure you know what the maximum capacity for porridge is. If using a pressure cooker (making sure you are well with in the max fill line) secure the lid, and bring to a boil, locking in the lid. On medium low, let it cook for 20-25mins. After turning off the heat and letting the pressure dissipate, take the lid off, stir (add more water if it seems to be too thick) and simmer for another 5-10mins.
Kombu enoki relish
Kombu leftover from dashi
1 large package of enoki (about 1 3/4 cup worth when chopped)
3/4 cup water
3-4 tbsp of soy sauce
2 tbsp of mirin
dash of sansho pepper
Cut kombu into small 1/2 -3/4 inch pieces. Cut enoki into 3/4 -1 inch long segments. Combine kombu, enoki with water, soy, mirin in small pot and bring to a boil, simmer on medium till the liquid is mostly gone and you are left with a syrupy sauce. Sprinkle on sansho pepper at the end.
4 sheets of nori, torn into small pieces
2 shitake mushrooms sliced 1/4 inch thick
2 tbsp of soy sauce
1 tbsp mirin
1 tsp sake (optional)
1 tsp sesame seeds
Combine nori, mushrooms, soy, mirin, sake, and water in small pot and bring to a boil, simmer on medium till the liquid is mostly gone and you are left with a syrupy sauce. Sprinkle on sesame seeds at the end.
Spinach with sesame
2 cups baby spinach
1 clove garlic chopped
2 tsp oil (olive or canola)
1 tsp sesame oil
1/2 tsp sesame seeds
1/4 tsp salt
Heat skillet on medium high, add oil, garlic and sesame seeds, then add in the spinach. Stir and cook till spinach just wilts, turn off heat, add in salt and sesame oil, toss and mix well.
fish (hot smoked mackerel or salmon, fish cake)
egg (hard/soft boiled)
Wish spring was here already.
I soaked 2/3 cup of black beans and 1/3 cup of kidney beans for 5 hours (soaking times vary for differnt beans). I also soaked 1/4 cup of wild rice separately at the same time. To test it out the first time I cooked the beans and rice first in the pressure cooker. I didn’t know if the 4qt pot could hold all the ingredients for my chili under the max-fill line. I found out the pot is really good as a 4qt pot on it’s own, the thick bottom really heats up fast and evenly. I sealed up the lid and watch the pressure build, and all the mechanisms pop up till finally the top knob started hissing and wobbling. After that it’s supposed to be only about 5min of cooking. You have to wait for the pressure to go down on its own or run it under cold water before the locking mechanisms release and you can open it.
- 28oz can of diced tomato
- 1 cup of dried beans (any type, I used black beans and kidney beans)
- 1/4 cup of wild rice
- 1 cup water
- 2 Portobello mushrooms
- 4 shitake mushrooms
- 1 medium onion
- 1 poblano chili (or bell pepper)
- 2 small green chilies of your choice
- 2 cloves of garlic
- 1/2 cup of chopped cilantro
- 2 tbsp chili powder*
- 1 1/2 tsp kosher salt
- 3 tbsp olive oil
Soak the beans and wild rice in a bowl of water that covers the beans by 1-2 inches for 1-4hrs, or go with canned beans and quick cook wild rice if not using a pressure cooker (and leave off the added water). Drain off the cloudy soaking liquid and rinse. This recipe cooks the beans in the chili, not separately.
Dice the mushrooms and pepper into roughly ¾ inch chunks and the onions into ½ inch dice. Mince the garlic and green chilies.
Heat the pressure cooker pot medium high; add oil then onion, garlic and chilies.
Stir for a minute then add chili powder and salt. Continue to stir till everything is coated in chili powder. Next add the pepper then mushrooms, stir and heat thru.
Then add in can of tomato, beans, wild rice and water. Making sure everything is below the max-fill line (you can cut back on the water), mix well then cover and seal the pressure cooker. Wait for the sealing, followed by hissing then it’s about 8-10min. After which you turn off the heat and wait for the pressure to dissipate (another 10-15min). If you find it too soupy, turn heat back on and simmer for a few more minutes while stirring. It should thicken up nicely. Lastly, chop up the cilantro and mix in before eating.
I like the added textures of mushrooms and wild rice in a vegetarian chili, beans alone can seem monotonous.
*My chili mix usually has dried ancho, chipotle, and cayenne peppers, along with cumin, coriander, oregano, garlic powder, and some other stuff I can’t remember.