Sorry, no picture this time. I was too hungry!
This started out as potato soup and was a failure, so I turned it into mashed potatoes. Delicious!
I used potatoes, cut into chunks, and added cashew milk, along with a little garlic and some black pepper and dill weed. I cooked all that in the pressure cooker, and the cashew milk "split." Not being inclined to waste food. I got out my trusty potato masher and mashed the potatoes, added a little salt, and it was delicious!
Next, I'll be trying potato soup with cashew milk again, but this time I will add the cashew milk after the potatoes are cooked. Live and learn!
Tuesday, December 11, 2018
Friday, November 30, 2018
Fasting for Russian Orthodox Christians: Shrimp Coconut Curry in the Pressure Cooker
It's that time of year again, when the Orthodox world begins fasting, so here's another quick and easy recipe to get you through until Christmas!
This ranks among my easiest recipes, so feel free to throw this together when you have only minutes!
First, toast rice in your pressure cooker until the kernels give off a nutty aroma. Add a heaping spoon of curry powder and stir. Add coconut milk in the ratio of 1-1 liquid to rice, and a package of frozen spinach, and stir food again until well mixed. Lock the lid and cook on med (not high) until the pot reaches high pressure; for a stovetop cooker, lower the heat until the jiggler is barely rocking, time 18 minutes and then use natural release to unlock the lid (don't wait any longer!).
Open the lid, correct your seasonings (go easy on the salt) and add a package of frozen shrimp. Stir thoroughly and replace the pressure cooker lid. Wait ten minutes.
If the shrimp isn't cooked thoroughly at this point, heat the food in the pot for a few minutes until the shrimp are opaque and pink. Serve!
No pressure cooker? Toast rice and spices; cook rice in usual proportions with coconut milk instead of water. When done, add frozen spinach and shrimp, and stir; keep pot on low heat until shrimp is cooked.
First, toast rice in your pressure cooker until the kernels give off a nutty aroma. Add a heaping spoon of curry powder and stir. Add coconut milk in the ratio of 1-1 liquid to rice, and a package of frozen spinach, and stir food again until well mixed. Lock the lid and cook on med (not high) until the pot reaches high pressure; for a stovetop cooker, lower the heat until the jiggler is barely rocking, time 18 minutes and then use natural release to unlock the lid (don't wait any longer!).
Open the lid, correct your seasonings (go easy on the salt) and add a package of frozen shrimp. Stir thoroughly and replace the pressure cooker lid. Wait ten minutes.
If the shrimp isn't cooked thoroughly at this point, heat the food in the pot for a few minutes until the shrimp are opaque and pink. Serve!
No pressure cooker? Toast rice and spices; cook rice in usual proportions with coconut milk instead of water. When done, add frozen spinach and shrimp, and stir; keep pot on low heat until shrimp is cooked.
Friday, November 23, 2018
Pressure Cooker Pork Loin
For Thanksgiving, my mother and I tried an experiment, which I called "duelling pork loins." She cooked hers in the oven, in the way she traditionally does it, with soaked dried apricots and fresh ginger. I bought her a stovetop pressure cooker a while ago, which she is too frightened to use by herself, but she will let me use it at her house, so I cooked a pork loin in it with rosemary (a herb my whole family loves).
In preparation for this, I read a whole bunch of recipes. I got results ranging from "don't cook pork loin in the pressure cooker; it will be stringy and tough," to "cook for 15 minutes," to "cook for 3 hours." So I used my experience (which, incidentally, was zero when it came to cooking meat in the pressure cooker) and guesstimated the entire thing.
How did it turn out?
Delicious!
Here's what I did: I heated a little olive oil in the pressure cooker, and seared the pork loin on all sides. Except for the oil used in the initial searing, I added no oil or other fat. I took out the pork loin, let the pot cool, added four long branches of fresh rosemary, put in a steamer basket, added about 1 1/2 cups of water, and put the pork loin back in. I locked the lid, and let it cook for 20 minutes under pressure, then used natural release (actually we sat down and had a glass of iced tea, and when we went back to check on it the lid was unlocked). We temped the pork loin and found it was done. At that point we added salt and pepper and let it rest while we cooked sweet potatoes and zucchini. Yes, you read that right, I did not salt the pork loin before cooking!
The loin was tender and juicy, and every bite (even in the very middle of the innermost slice) was infused with fresh rosemary flavor. There was virtually no difference in texture or juiciness between the two loins and I'm sure we'll be doing this again!
In preparation for this, I read a whole bunch of recipes. I got results ranging from "don't cook pork loin in the pressure cooker; it will be stringy and tough," to "cook for 15 minutes," to "cook for 3 hours." So I used my experience (which, incidentally, was zero when it came to cooking meat in the pressure cooker) and guesstimated the entire thing.
How did it turn out?
Here's what I did: I heated a little olive oil in the pressure cooker, and seared the pork loin on all sides. Except for the oil used in the initial searing, I added no oil or other fat. I took out the pork loin, let the pot cool, added four long branches of fresh rosemary, put in a steamer basket, added about 1 1/2 cups of water, and put the pork loin back in. I locked the lid, and let it cook for 20 minutes under pressure, then used natural release (actually we sat down and had a glass of iced tea, and when we went back to check on it the lid was unlocked). We temped the pork loin and found it was done. At that point we added salt and pepper and let it rest while we cooked sweet potatoes and zucchini. Yes, you read that right, I did not salt the pork loin before cooking!
The loin was tender and juicy, and every bite (even in the very middle of the innermost slice) was infused with fresh rosemary flavor. There was virtually no difference in texture or juiciness between the two loins and I'm sure we'll be doing this again!
Thursday, January 4, 2018
Fasting for Russian Orthodox Christians: Thai-Inspired Peanut Butter Soup
This was a hit at trapeza the last time I took it there!
Thai-inspired peanut soup
Vegetable stock
Peanut butter (I prefer the crunchy kind because the little bits of peanuts add texture)
Coconut milk
Thai spice mix
Spinach, kale, carrots, celery or other vegetables, chopped, grated, or julienned
Put vegetable stock in pot. Add peanut butter and heat. It will look curdled at first but stir and keep stirring until smooth. Add spices and coconut milk to taste. Add chopped vegetables a few minutes before serving if you like them tender/crisp; otherwise add them earlier to cook and add any greens at the last few minutes.
I finished it off with fresh cilantro at the end.
Thai-inspired peanut soup
Vegetable stock
Peanut butter (I prefer the crunchy kind because the little bits of peanuts add texture)
Coconut milk
Thai spice mix
Spinach, kale, carrots, celery or other vegetables, chopped, grated, or julienned
Put vegetable stock in pot. Add peanut butter and heat. It will look curdled at first but stir and keep stirring until smooth. Add spices and coconut milk to taste. Add chopped vegetables a few minutes before serving if you like them tender/crisp; otherwise add them earlier to cook and add any greens at the last few minutes.
I finished it off with fresh cilantro at the end.
Wednesday, January 3, 2018
Fasting for Russian Orthodox Christians: Shellfish
Even on no-oil days, Russian Orthodox Christians may eat shellfish. But how to prepare it without oil?
Whether you choose a pot on the stove or something more exotic, shrimp are easy to prepare without oil. For an Asian taste, you can simmer them in coconut milk and curry powder; use your vegetable stock and make them into soup; or add them to rice or rice and lentils. Stir in some cooked vegetables and you have a meal in a few minutes.
If you have shell-on shrimp, don't throw away those shells--yet. First transform them into a court-bouillon by boiling the shells in water until the shells release their flavor, about 10 minutes. Let the broth cool and strain into a container. (Okay, now you can throw away the shells.) Refrigerate, freeze, or use the broth as you would vegetable stock, including saving the broth for when you cook shrimp next.
Whether you choose a pot on the stove or something more exotic, shrimp are easy to prepare without oil. For an Asian taste, you can simmer them in coconut milk and curry powder; use your vegetable stock and make them into soup; or add them to rice or rice and lentils. Stir in some cooked vegetables and you have a meal in a few minutes.
If you have shell-on shrimp, don't throw away those shells--yet. First transform them into a court-bouillon by boiling the shells in water until the shells release their flavor, about 10 minutes. Let the broth cool and strain into a container. (Okay, now you can throw away the shells.) Refrigerate, freeze, or use the broth as you would vegetable stock, including saving the broth for when you cook shrimp next.
Tuesday, January 2, 2018
Fasting for Russian Orthodox Christians: Vegetable Stock
Making your own vegetable stock is easy and fairly foolproof, but what you can do with it during a fasting period?
Make soup: add mushrooms, kale, potatoes, carrots, parsnips, or whatever you have handy. If you like you can thicken this with a little alternative milk (cashew milk works well).
Use as a flavoring agent for rice, lentils, beans, or whatever grains you enjoy such as quinoa, barley, buckwheat. In my house a pot of rice and lentils cooked with vegetable stock instead of water, mixed with a few salad greens to wilt at the end, and perhaps a leftover potato, is a favorite.
You can also use this as a broth to cook shellfish in (more on that next time).
So how do you make vegetable stock? You can use a pot on the stove, a slow cooker, or a pressure cooker.
Add trimmings from vegetables: root vegetable tops, trimmings from asparagus, celery leaves, or whatever else is left over after prepping vegetables. In a pot on the stove or slow cooker, cook until vegetables are mushy. In a pressure cooker, that's about twelve minutes on high. Remove from heat and let cool until you can sip it without burning yourself.
In my house we freeze this as is in freezer bags, so that we can spice it up according to the dish we're making with this. Think beyond salt and pepper; experiment with oriental spices, central American spices, until you find a combination that works for you. You'll find your dinners a lot more interesting!
Make soup: add mushrooms, kale, potatoes, carrots, parsnips, or whatever you have handy. If you like you can thicken this with a little alternative milk (cashew milk works well).
Use as a flavoring agent for rice, lentils, beans, or whatever grains you enjoy such as quinoa, barley, buckwheat. In my house a pot of rice and lentils cooked with vegetable stock instead of water, mixed with a few salad greens to wilt at the end, and perhaps a leftover potato, is a favorite.
You can also use this as a broth to cook shellfish in (more on that next time).
So how do you make vegetable stock? You can use a pot on the stove, a slow cooker, or a pressure cooker.
Add trimmings from vegetables: root vegetable tops, trimmings from asparagus, celery leaves, or whatever else is left over after prepping vegetables. In a pot on the stove or slow cooker, cook until vegetables are mushy. In a pressure cooker, that's about twelve minutes on high. Remove from heat and let cool until you can sip it without burning yourself.
In my house we freeze this as is in freezer bags, so that we can spice it up according to the dish we're making with this. Think beyond salt and pepper; experiment with oriental spices, central American spices, until you find a combination that works for you. You'll find your dinners a lot more interesting!
Monday, January 1, 2018
Fasting for Russian Orthodox Christians: Potatoes
Potatoes without oil, sour cream, cheese, or butter? Yes, they can be delicious!
Mashed potatoes: cook potatoes in your usual way. Add alternative milk (unflavored, unsweetened cashew milk works well here), salt, garlic powder or garlic cloves, black pepper, some dry mustard, and a bit of nutmeg. Mash (with or without skins, up to you). Put under the broiler for a few minutes.
Roasted potatoes: Cut potatoes into small chunks; brush each chunk with mustard thinned down with water. Sprinkle with salt, pepper, and fresh or dried rosemary. Bake until they turn brown, correct seasoning and serve. You can use either ballpark (yellow) mustard or spicy brown mustard.
You can even use potatoes to fill vegan pierogi dough or ravioli dough!
Mashed potatoes: cook potatoes in your usual way. Add alternative milk (unflavored, unsweetened cashew milk works well here), salt, garlic powder or garlic cloves, black pepper, some dry mustard, and a bit of nutmeg. Mash (with or without skins, up to you). Put under the broiler for a few minutes.
Roasted potatoes: Cut potatoes into small chunks; brush each chunk with mustard thinned down with water. Sprinkle with salt, pepper, and fresh or dried rosemary. Bake until they turn brown, correct seasoning and serve. You can use either ballpark (yellow) mustard or spicy brown mustard.
You can even use potatoes to fill vegan pierogi dough or ravioli dough!
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