February 05, 2016

Pressure Cooker Thai Coconut Curry

1 comment:
The beauty of this recipe is that it is 1) very quick, and 2) very forgiving. What that means is that you can play around with the veggies a great deal. Want sweet potatoes instead of potatoes? Done. Want winter squash instead of that? Done. Want to throw in green beans or eggplant or mushrooms? Go or it. Just don't overload your pressure cooker, and you'll be fine. Enjoy!


Pressure Cooker Thai Coconut Curry

Yield: 6 servings
Ingredients
  • 2 tablespoons oil
  • 3 cloves garlic, crushed
  • optional: 3 Thai green chilis
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 teaspoons Thai curry cowder
  • OR 2 tablespoons Thai curry paste
  • 1 14-oz can coconut milk
  • 6 cups potatoes, cubed
  • 4 carrots, sliced 1/2-inch thick
  • 1-2 lbs chicken pieces
  • Kosher salt
  • 1 tablespoon fish sauce
  • 4 oz (4 packed cups) spinach
  • 1/2 cup loosely packed fresh herbs
  • fresh black pepper
  • 1/4 - 1/2 cup cooked rice or grain
  • 6 lime wedges
Cooking Directions
  1. Heat oil in a pressure cooker over medium-high heat until shimmering. Add garlic, chilies (if using), ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry powder or paste and cook, stirring, until it has darkened slightly, about 2 or 3 minutes.
  2. Add coconut milk, stir, bring to a simmer, and cook for 1 minute. Sprinkle salt on chicken pieces. Add half the potatoes and carrots. Add chicken and top with the remaining potatoes and carrots. Sprinkle on a little salt. Seal pressure cooker and cook on high pressure for 20 minutes.
  3. Release pressure with the quick-release method, remove lid, and stir in the fish sauce, spinach, and 3/4 of any fresh herbs. Season with salt and pepper to taste. Ladle the stew into serving bowls and place remaining herbs on top. Serve with rice (or grain) and lime wedges.

January 15, 2016

Spinach Souffle

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Maybe this is a souffle, maybe it isn't. I'm still unclear. One thing for certain is that it is delicious, nutritious, and fun to boot. Simple, easy, and foolproof. Play around with the spices, amount of cheese, and other leafy greens. Anything light will work. Enjoy!


Spinach Souffle

Yield: 6 servings
Ingredients
  • 10 eggs
  • 2 tablespoons garlic, diced
  • 5 tablespoons parmesan
  • 2 tablespoons butter
  • 5 ounces spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Cooking Directions
  1. Steam or microwave the spinach for 2 minutes. Drain.
  2. Preheat the oven to 375 F.
  3. In a loaf pan, whisk the eggs until slightly frothy.
  4. Whisk in the salt, pepper, and any other spices, 3 ounces of parmesan, and the garlic.
  5. Melted the butter and mix into the eggs.
  6. Mix in the spinach.
  7. Sprinkle the remaining parmesan on the top.
  8. Bake for 30 minutes, until browned on top. Serve immediately, otherwise the souffle will start to deflate.

January 01, 2016

Fresh Semolina Egg Pasta

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Fresh pasta is so easy with the right machine. By hand it can be laborious and tiresome. But with a machine roller and cutter (via KitchenAid), it is a relative breeze. Either way it takes a long time to mix the eggs into the flour though, so be prepared. Enjoy!

Fresh Semolina Egg Pasta

Yield: 16 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 pinch salt
Cooking Directions
  1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a deep well in center of the flour.
  2. Crack the eggs into the well and add the olive oil.
  3. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. This will take a long time! When mixture becomes too thick to mix with a fork, begin kneading with your hands.
  4. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with either flour as needed to keep dough from becoming sticky.
  5. Wrap dough tightly in plastic and allow it to rest at room temperature for at least 30 minutes.
  6. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle. Bring water to a boil in a large pot. Cook pasta until tender but not mushy, 2 to 6 minutes, based on thickness. Drain immediately and toss with your favorite sauce.

December 04, 2015

Pressure Cooker Split Pea Soup

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A delicious recipe for a vegetarian split pea soup made in a pressure cooker. Simple, quick, and effective. Just how I like it. Enjoy!


Pressure Cooker Split Pea Soup

Yield: 6-8 servings
Ingredients
  • 1 lb split peas, soaked and rinsed
  • 1 medium onion, diced
  • 1 celery, diced
  • OR 1 tablespoon dried celery leaf
  • 1 tablespoon oil
  • 2 bay leaves
  • 1 teaspoon salt
  • 6 cups water
Cooking Directions
  1. Add everything to the pressure cooker. Mix well.
  2. Close and lock the lid.
  3. Cook on high pressure for 5 minutes.
  4. Let cool via the natural release method off the burner.
  5. Open the pressure cooker, remove the bay leaves, mix, and serve.

November 20, 2015

Garlicky Roasted Butternut Squash

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This is sooo simple. And seriously delicious. The hardest part is cutting through the dang butternut squash! It's always my favorite holiday dish. Enjoy!

Garlicky Roasted Butternut Squash

Yield: 8-12 servings
Ingredients
  • 1 butternut squash, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon dried parsley
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Cooking Directions
  1. In a large bowl, combine the parsley, oil, garlic, salt, and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased baking sheet. Bake at 350 degrees F for 45-60 minutes or until squash is just tender and browned on the bottom.