|
Post by pepperhead212 on Apr 21, 2020 17:13:21 GMT -5
Here's something that I thought I'd share with others that have an IP. Today, and a couple of times recently, I noticed that the sealing ring wasn't sealing properly, and steam was coming out from an area around the seal, instead of just at the pop up seal. So I took the seal off, and got the unused one that I got with a kit a while back, and set it on top of the old one, and it is definitely smaller - the old one has stretched slightly in the time that I've had it. The new one worked perfectly, when I put it on today. I have taken the ring off a number of times, and put it in the DW, which is suggested, to get odors out. It kept for a long time, just doesn't keep forever.
|
|
|
Post by pepperhead212 on Dec 29, 2020 17:09:50 GMT -5
I made a small cheesecake in my IP! It was easier than it looks, and good, though I will make changes next time. I only had 4 oz of cream cheese, so I used 4 oz cottage cheese ground up, for half of it (I've never been crazy about cheesecakes made with CC, but it was only half). It had 2 eggs; it could have used another, but only a couple of the large cheesecakes I make have that much compared to the cheese. I only used 3 tb palm sugar plus 4 packets of stevia, to make it somewhat edible for a diabetic friend (we both thought the stevia or sugar could have been reduced slightly, upon tasting it). And 2 tsp xanthan gum, in place of the flour, another thing for my friend. It would have been better if I had greased the soufflé dish with butter, instead of spray (I just didn't feel like getting a stick of frozen butter out just for that!). I also have a 6" aluminum cheesecake pan (nested inside 8", 9", 10", and 12" pans, from when I used to make a lot of them!), deep back in my cabinet, that would have been better for it. And I used the crema that I had left, from my Mexican foods - the original recipe called for sour cream. I used a blender, only because I was grinding up the cottage cheese, to a smooth consistency. A mixer or FP would be better, with less bubbles. Some recipes recommended covering with foil, but the one on the IP website recommended leaving it uncovered, so I based this on that recipe. Instant Pot Cheesecake8 oz cream cheese, room temp 6 tb sugar (I used 3 tb palm sugar, and 3 packets of stevia sweetener) 1/8 tsp salt 2 large eggs 1/2 c sour cream, or crema 2 tsp lemon zest 1 tb lemon juice 3/4 tsp vanilla extract 1 1/2 tb flour, or half as much cornstarch Graham crackers and butter, for standard crumb crust (optional) Place a steamer rack in the IP, and pour in 1 1/2 c water. Grease a 6" cheesecake pan, springform pan (only if coating with graham crackers), or soufflé dish with butter, and if using graham cracker crumbs, dust the pan heavily with them (pressing it into the seams of the springform, to prevent leaking). Beat the cheese, sugar, and salt briefly in the mixer, or food processor; add one egg at a time, beating briefly in between, followed by the sour cream, and the remaining ingredients, scraping the bowl a few times. Pour the batter into the prepared pan, and level out, tapping out air bubbles. Place pan on steamer rack in the IP, and place the lid on. Set to manual, low, and set to cook 25 minutes. Let pressure reduce completely, about 20 minutes, then remove lid. Remove pan to a cooling rack; blot out any water on the top of the cheesecake with a piece of paper towel. Cool for an hour, then refrigerate for an hour, before covering - either with foil, or setting it inside a larger pan. When ready to serve, if using a springform, run a knife around the inside of the pan, then remove the sides. If using the solid pans, set in a larger pan of warm water briefly, just enough to melt the butter, then move the pan around, to loosen the cake, then turn upside down onto a serving platter. Option: to make a cheesecake flan, coat the bottom of the soufflé dish with some caramelized sugar. If I were making this for myself, and not a diabetic friend, as well, this is what I would do! Instant Pot cheesecake started - the dark in it is the palm sugar. by pepperhead212, on Flickr Finished cheesecake batter. by pepperhead212, on Flickr Instant Pot cheesecake, ready to cook, in 6 in. souffle pan. by pepperhead212, on Flickr Finished Instant Pot cheesecake. by pepperhead212, on Flickr Instant Pot cheesecake, removed from the souffle dish. by pepperhead212, on Flickr Instant Pot cheesecake. by pepperhead212, on Flickr
|
|
|
Post by brownrexx on Dec 30, 2020 9:31:01 GMT -5
I have never made a cheesecake in the IP because I would eat too much but I did make cornbread in a small Bundt pan once and I really liked it. It was not like regular cornbread. It was really moist.
Your cheesecake looks really good.
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Dec 30, 2020 10:52:25 GMT -5
I'll bet that the cheesecake tasted good, but it looks like a different sort of texture in the picture than cheesecake I am familiar with.
I feel slightly guilty, the instapot I had bought more than a year ago is still in it's box.
|
|
|
Post by Laura_in_FL on Dec 31, 2020 18:55:45 GMT -5
Neat. This is a couple of times that you have mentioned cooking for your diabetic friend, pepperhead212. Have you ever tried allulose? It's very expensive, but for an occasional treat for a special someone it might be affordable. Allulose is a natural sugar found in small quantities in figs, kiwis, and a few other things I can't remember off the top of my head. (Of course, manufactured allulose is made from altering corn. Figures, right?) Anyway, allulose is barely digested, so it doesn't trigger blood sugar spikes. Unlike basically every other alternative sweetener I have tried, it actually tastes like sugar. It also caramelizes like sugar, makes caramels and syrups like sugar, and behaves like sugar in baking. The one thing you have to change is the amount - it's only 70% as sweet as sugar, so you have to use more. (Or, since your diabetic friend doesn't mind stevia, you could supplement it with stevia.) So your friend could enjoy a no-crust cheesecake with no worry about blood sugar.
|
|
|
Post by pepperhead212 on Dec 31, 2020 23:30:46 GMT -5
Laura_in_FL I never used any allulose, due to the cost, and none of the diabetics I know have ever used it. But then, they really don't try to cook for themselves as well as they should!
|
|
|
Post by Laura_in_FL on Jan 1, 2021 12:34:17 GMT -5
In addition to being expensive, allulose is not very well known. I am not surprised that none of the diabetics you know have experience with it.
|
|
|
Post by brownrexx on Jan 1, 2021 13:23:10 GMT -5
I am making mashed potatoes for dinner tonight and decided to cook the potatoes in the IP and then put them through my potato ricer. I always use the ricer but usually I boil the potatoes. I think that the IP may be easier and the potatoes will be less watery.
|
|
|
Post by pepperhead212 on Jan 12, 2021 10:12:23 GMT -5
I've had great success using the IP with making yogurt, though I heat the milk in a saucepan, and just put the jars in the IP to ferment for 8 hours. Yesterday I used the Instant Pot for fermenting another food - Dosa. This is an Indian flatbread, made with a combination of rice and lentils, which are soaked, then ground to a paste, then thinned to a batter, and fermented. I used the yogurt mode, adjusted to low, which is the lower temp, for fermenting jiu niang, which I found was around 90°. Since dosa is made mostly in southern India, this would probably be a "cool" room temperature there, and it took a whole day to ferment! I haven't cooked it, yet - I just put it out on my back porch, to cool. I used a cup and a third of parboiled rice, and a half cup of urad dal, soaked about 8 hours. They were drained and rinsed, saving the lentil soaking water, then blended on high speed in the Vitamix. It got very thick, almost like glue, until I added a lot more water than they suggested. I put it in a 3 qt SS pan, covered with plastic, and set it in the IP, setiing the yogurt mode to low, which automatically sets to 24 hrs. I had almost forgotten about it, when the beeper went off last night! :lol: The stuff looks like a sourdough rye sponge, the gray coming from the black skins of the urad dal. Usually, they are split and hulled, but these were the ones that were split, but not hulled. Dosa, before fermenting. by pepperhead212, on Flickr After fermenting 24 hours: Dosa fermenting by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Jan 12, 2021 21:24:03 GMT -5
I made some Indian today, since I was making those dosa. I had a couple okra pickles on the side, instead of chutney. While making those dosa, I made a sambar in the IP, adding those extra butternut cubes I had at the end, and letting them sit 10 minutes or so, and adding the tarka at the end, for tempering. Tarka, ready to stir into the sambar. by pepperhead212, on Flickr Finished butternut sambar, with a couple of dosa. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Jan 14, 2021 21:48:04 GMT -5
Today I made another dish in the IP; though not a one dish meal, it was started by cooking 3/4 c each of pearl barley and spelt (these cook in about the same time under pressure), cooked in 4 c of salted water, set on low pressure for 20 min, and released naturally. While doing this, I cooked the pound of sweet Italian sausages and mushrooms my normal way - steamed the pricked sausages in a skillet, then boiled the water off, and browned them in the fat. The washed pound of mushrooms I halved, and steamed in a small amount of water , and boiled that water off, and browned the mushrooms in just a half tb of oil. All this was combined, and set aside; the rehydrated 2¼ oz of dried eggplant (about 1½ lbs equivalent) was drained, and set aside. After the grains pressure released, I drained them, and set aside. In the rinsed out IP, I sautéed 1 large onion in a few tb olive oil,, adding 1 tb minced garlic, and 2 tb of tomato paste towards the end. I added a 28 oz can of crushed tomatoes, and 1/2 oz of dried tomatoes, which I rehydrated, and blended with 1 c water. I added about 4 tb flat leaf parsley, 3 tb fresh marjoram, 1 tb fresh Syrian oregano (thyme scented), and a tb of fresh rosemary, all minced, and some crushed red pepper. The eggplant was stirred in, then the lid was sealed, and it was set to 15 min high pressure. I let the pressure release naturally, turned it off, then stirred it briefly, then stirred the sausage and mushrooms in. Then I set it on slow cook, high (basically a slow simmer), for 20 min. I stirred it briefly, then stirred in the grains, and simmered another minute or two. I let it sit, on off, for 10 more min, and then served it, with some grated locatelli cheese. Rehydrating dried eggplant by pepperhead212, on Flickr Tomato sauce, with the mushrooms, sausages, and re-hydrated eggplant added, to simmer. by pepperhead212, on Flickr Tomato mix, after simmering 20 minutes, with the cooked barley and spelt added, to simmer briefly. by pepperhead212, on Flickr Finished gruel, before topping with cheese. by pepperhead212, on Flickr Finished dish, topped with locatelli by pepperhead212, on Flickr
|
|
|
Post by brownrexx on Jan 15, 2021 8:10:12 GMT -5
pepperhead212 , sounds like you are getting good use out of your IP. Your dish looks good. I like my IP but rarely cook entire meals in it. I really like it for dry beans and also for cooking chicken breasts for shredding. I joined a FB group in December to see what recipes other IP users were making and I was shocked at how many of them add pasta, cream or lots of cheese to almost every meal. I am not talking about sprinkling cheese like in your meal but cups of cheese added to the IP. They talk about eating mac and cheese once a week and making brownie bites and cheesecakes. It makes me wonder how fat these people are? I could never eat like that. Actually I really would not even want gobs of cheese in every meal! I did see a recipe for a chicken tortellini soup that I printed out but that is the only recipe I felt like I might make in over a month of looking at recipes.
|
|
|
Post by pepperhead212 on Jan 15, 2021 10:21:16 GMT -5
brownrexx I've seen a lot of those types of recipes you describe - the things I also try to avoid! I often use the IP to cook those grains, like I did last night, to add to sauces that would normally be served with pasta, or cook legumes, to add to various dishes and salads, even if the entire dish isn't made in the IP. It just speeds a lot of things up, plus, it's one of those things like that old rice cooker I had (gave it to a friend, when I got the IP), that I could put the stuff in, and forget about it...sort of. Once you get used to it, that is. I learned quite a bit from Milk Street's book, and that free class they had, on the IP. One thing, that I rarely see referred to elsewhere, is using the lower pressure for cooking rice, and other whole grains. They said that the grains tend to "explode", using the higher pressure, and I've found this, too, just didn't know how to correct it. The rice mode in the IP goes to 12 min low pressure automatically, but that's just for white rice.
|
|
|
Post by brownrexx on Jan 15, 2021 13:09:25 GMT -5
pepperhead212 ,I have only cooked rice by itself once in the IP and one time and it turned out pretty well. I also made some chicken burrito bowls one time that were really good although I will lessen the amount of rice I use the next time. It seemed to have a bit too much. I think that a lot of these recipes are for carb and cheese lovers. I am very happy with how the IP cooks beans although I do like to soak them anyway even though they say that you don't have to. I think that you and I like to use the IP as a cooking tool not something that we use very day for every meal like some of these people. I just saw someone's question about how to make hamburgers and how to reheat a ham in the IP. Weird if you ask me. There is one recipe that they just rave over called crack chicken because they think that it is so addictive I guess. It has a whole 8 oz. package of cream cheese, some bacon, 1 cup of cheddar cheese and a pack of Ranch dressing mix added to 2 lbs. of chicken breasts. Definitely not going to be made in my house!
|
|
|
Post by pepperhead212 on Jan 15, 2021 14:43:10 GMT -5
There is one recipe that they just rave over called crack chicken because they think that it is so addictive I guess. It has a whole 8 oz. package of cream cheese, some bacon, 1 cup of cheddar cheese and a pack of Ranch dressing mix added to 2 lbs. of chicken breasts. Definitely not going to be made in my house! At least they use chicken breast, for low fat chicken!
|
|
|
Post by pepperhead212 on Oct 8, 2023 16:46:32 GMT -5
For those of you that use your IP to make yogurt, here's something I thought of today, mainly because I didn't have more than 3 empty wide mouth pint jars (more regular ones in the basement, but I like these better for the yogurt). As I was rooting through the cupboard, I saw a 3 cup mason jar, and I remembered that I always have "extra" milk left over, from a half gallon, and adding a half cup of yogurt starter, plus leaving a quarter inch space. I usually try to use it in bread, or something like that, but I thought, maybe I can use one 3 c jar, so I checked, and it fit! And it fit with the 3 wide mouth jars, and when I filled all the pints, and poured the remaining "starter milk" in the 3 c jar, it filled it to ¼" from the top! It's curing, now, and this is something I'll do, from now on. 3 pints plus one 3 cup mason jar, in Instant Pot, making yogurt, from a half gallon of milk. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Jan 21, 2024 22:50:46 GMT -5
Today, I cooked a dish in the Instant Pot I did a while back, based on a recipe in the Milk Street cookbook Fast and Slow - Black Beans With Bacon And Tequila - but made some changes this time. First, I added a sprig of fresh epazote, from the hydroponics, since epazote goes well with black beans. And, in addition to the canned chipotles, I put that small spoonful of salsa negra - something from one of Rick Bayless's cookbooks, using 4 oz moritas, fried, along with garlic cloves, and ground into a paste, then cooked down to a very thick paste. Adds more flavor and heat than canned chipotles, though I didn't add much, to the 4 chipotles. I also soaked the beans - not called for, but I wanted to soak it in the baking soda, which I did for 5 hours. I reduced the water by only a cup, out of 5, but it was still a little too wet, so I put a quarter cup of red lentils, to simmer for 20 minutes at the end, to thicken. I started by cooking 6 oz diced bacon on sauté, and cut up all the other things while that was cooking. When almost crisp, I pulled the pot out, and put it on the stove, and took the bacon out with a strainer, and put it on a PT on a plate. The onion went into the pot, which I put back in the base, and continued in sauté, about 5 minutes, until very browned, then added the garlic and cumin, cooked 30 sec, then added the chipotles, tequila, and salsa negra, and cooked 3 minutes. Then I added a quart of chicken broth, the rinsed and drained beans, a sprig of epazote, 3/4 tsp salt, and a scant 1/4 tsp MSG (had to refill that!). Stirred to mix, brought to a boil, hit Cancel, then set on "Beans", 35 min, then covered, and let it cook, then let the pressure release naturally. I hit Cancel, then checked the beans - they were just about right, but a little thin, so that's when I added that ¼c red lentils, and cooked 20 minutes, with about a tb of pilocillo, 3 tb lemon juice (no lime juice on hand), stirring frequently to dissolve it. That thickened it up some, and the beans were just about where they should be (they were a little old, so needed more time). I added a generous amount of freshly ground pepper, and stirred in that generous quarter cup of cilantro. Turned out even better than the first time I made it, with more heat, from that small bit of salsa negra. Epazote, from the hydro, ready to go into the black beans, in the Instant Pot. by pepperhead212, on Flickr The bacon, ready to move to a PT to drain, and use the fat to cook the onions and other ingredients for the black beans. by pepperhead212, on Flickr Sort of a messy mise en place, for the black beans with tequila, bacon, and chipotle. by pepperhead212, on Flickr Onions browned about 6 minutes, before adding garlic and cumin, followed by the chipotle, with some salsa negra. by pepperhead212, on Flickr Hydroponics grown cilantro, large and super dark. by pepperhead212, on Flickr Heating a couple of corn tortillas, to have with the black beans. by pepperhead212, on Flickr Finished Black Beans, Bacon, and Tequila, with some red lentils added at the end, to thicken some. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Feb 6, 2024 21:50:35 GMT -5
I made another one of those jambalaya type dishes I made a few weeks ago with canned salmon, but this time I cut up some frozen whiting, I cut a few cubes of, and steamed, for the first serving. I'll do same when I re-heat each time. It was almost as good as shrimp would have been in it! I started by soaking a little over an oz of dried tomatoes (equivalent of a lb) in some hot water, and a little under a cup of oat groats (the end of the jar), and 2/3 c brown basmati rice in some warm water, while I was cutting everything, and starting the cooking. I started with a large diced onion in a few tb olive oil, on sauté mode, and cut up a half lb of diced ham and added that, then 2 huge cloves minced garlic, then added 1 large diced bell pepper, then I added the herbs and spices - ¼ tsp ground bay, 3/4 tsp Syrian oregano (think Thyme), 1/2 tsp Mexican oregano, and 1/2 tsp ground cloves, plus the heat - about a tsp of "green powder" (my misc. dried green chilis), and a tsp of morita flakes (also adds more smokiness). Cooked that about a minute, then added 1/2 c white vermouth, and cooked about a minute. Then added all the last of the small celery stalks and leaves, plus one large diced stalk (maybe 2 cups). The last thing cut up, and added were all the extra bok choy stalks I had (saved the greens for other dishes). While this was cooking down, I ground up the soaked tomatoes in some of the water, then washed the Vitamix out with the rest of the water - about 4 c total. Then I rinsed the oats and rice off (soaked about 25 min total), and stirred in, and salted to taste, about 1½ tsp. I set it to wholegrain mode, on low (this is slower, but keeps the IP from boiling quickly, and breaking apart the grains), and 25 min., and put the lid on, and sealed. Then prepared that whiting - my substitute for the shrimp. When the dish was ready (turned out perfect - no water on the bottom, and nothing sticking!), I put the fish on the surface, put the lid on, but left the valve off, and set it to slow cook/high, for steaming it 3 minutes (same thing I do with shrimp). I ate all the whiting in the first serving, and it was delicious. I learned to like that fish in my early days, when I bought it because it was cheap, and being at the shore, it was incredibly fresh, along with other fish there. About 2/3 oat groats and 1/3 brown basmati, soaked about 25 minutes, to cook in the jambalaya type dish. by pepperhead212, on Flickr The oats and rice, added to the Instant Pot, with the other sautéed ingredients, to pressure cook. by pepperhead212, on Flickr Just a small amount of whiting, to add to steam at the end, like I do with shrimp, in jambalaya. by pepperhead212, on Flickr The finished "jambalaya", with the whiting steamed 3 minutes, on slow cook high. by pepperhead212, on Flickr A serving of the jambalaya dish, serving all of the whiting chunks. I'll add more, when re-heating. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Feb 16, 2024 17:13:55 GMT -5
I made an unusual dish for a late lunch, or snack - some 1,2,3,4,5 chicken gizzards, or 5 spice chicken gizzards, for a name most would know better. The 1,2,3,4,5 name is from a dish I've been making since the 80s, which is for spareribs, chopped into 1 to 1½" pieces (I have a large, heavy chopping board that one side is all hacked up, from chopping hundreds of those things, through the years), and 1½ lbs gets put in a 9½" sauté pan (or the 12" sauté pan for a double recipe), to which I add 1 tb Chinese cooking wine, 2 tb soy sauce (I always do 1 light and 1 dark), 3 tb white vinegar, 4 tb sugar, and 5 tb water, and just an option, but delicious, about a tsp of Chinese 5 spice powder. This is brought to a boil, and cooked 45 min. over medium low heat, stirring a couple times. Then the liquid is boiled down to a syrup (sometimes not much is left!), then served, with all that syrup scraped from the pan. This is a favorite among my friends, and I have used the method and numbers for many other dishes - usually 1 lb, if boneless, and for things like boneless chicken thighs, I'll remove the thighs after 20 min, then boil down the liquid by itself, then put the chicken back into the syrup. In this case, I cooked the 2 lbs of gizzards in the Instant Pot, under pressure for 75 (would have taken about 3 hours on the stovetop!), and it released after 13 minutes, then I hit Off, then Sauté, and adjust once, to cook on high, until syrupy - maybe 15 min, or a little less. They were super tender, and had that "irony" taste gizzards have, even more so. The gizzards in the Instant Pot, showing the syrup after boiling down on High Sauté mode, from about an inch deep. by pepperhead212, on Flickr About a quarter of the finished 5 spice chicken gizzards, pressure cooked 75 minutes, then boiled down to a syrup. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Feb 16, 2024 23:32:00 GMT -5
I made a batch of mushroom, barley, and lentil soup, with some unusual purple barley, plus some mung beans - in this case, some split, but not hulled, available in Indian markets, and I often use to thicken things like this. I started it by soaking 3/4 oz of boletus mushrooms, washed them out very well, and used the strained soaking water in the soup. I made a mirepoix of a large onion, medium carrot, and a stalk of celery, cooked on Sauté medium in the Instant Pot about 5 minutes in some olive oil, then for about a minute cooked about a tb of minced garlic, and a couple of tsp each of rosemary and marjoram, minced with the garlic. Then I put the finely chopped boletus, and the soaking and washing water (about 2 c), switched the IP to Sauté High, and boiled almost all that off, then added 8 c chicken broth, and let it come back to a boil. Then I added 1/2 c each purple barley, and the split, but not hulled mung beans, and about 1½ tb soy sauce, for the salt. I set that for 30 min on Manual, let it release 15 min, and the barley still needed some more cooking! I also added about 1/3 c more of those moong dal, as it needed more thickening, and set for 10 minutes more cooking, and released 12 minutes (hard to believe that barley was still visible!), and after this, put the browned mushrooms in (cooked separately, while doing these other things), and just simmered another 5 min. This way, the mushrooms keep some flavor and "bite" to them, instead of getting overcooked, and the boletus give most of the flavor to the soup. I made a batch of mushroom, barley, and lentil soup, with some unusual purple barley, plus some mung beans - in this case, some split, but not hulled, available in Indian markets, and I often use to thicken things like this. I started it by soaking 3/4 oz of boletus mushrooms, washed them out very well, and used the strained soaking water in the soup. I made a mirepoix of a large onion, medium carrot, and a stalk of celery, cooked on Sauté medium in the Instant Pot about 5 minutes in some olive oil, then for about a minute cooked about a tb of minced garlic, and a couple of tsp each of rosemary and marjoram, minced with the garlic. Then I put the finely chopped boletus, and the soaking and washing water (about 2 c), switched the IP to Sauté High, and boiled almost all that off, then added 8 c chicken broth, and let it come back to a boil. Then I added 1/2 c each purple barley, and the split, but not hulled mung beans, and about 1½ tb soy sauce, for the salt. I set that for 30 min on Manual, let it release 15 min, and the barley still needed some more cooking! I also added about 1/3 c more of those moong dal, as it needed more thickening, and set for 10 minutes more cooking, and released 12 minutes (hard to believe that barley was still visible!), and after this, put the browned mushrooms in (cooked separately, while doing these other things), and just simmered another 5 min. This way, the mushrooms keep some flavor and "bite" to them, instead of getting overcooked, and the boletus give most of the flavor to the soup. Mushroom barley soup, with the boletus and cooking down, with the mirepoix and soaking water. by pepperhead212, on Flickr 1/2 c each of purple barley and split, but not hulled, mung beans, for the mushroom soup. by pepperhead212, on Flickr A pound of creminis, cooked separately, while the barley and lentils are cooking. by pepperhead212, on Flickr The mushroom, barley,, lentil soup, almost finished. by pepperhead212, on Flickr Finished mushroom, barley, and lentil soup, topped with a little reggiano. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Feb 28, 2024 23:21:59 GMT -5
I made a chole masala today, with green chickpeas, I soaked overnight. I then just pressure cooked those for an hour in the Instant Pot, and let it release, and it was barely cooked! I drained the chana, and started the generous cup of onions in the IP in Sauté mode in a little olive oil, and in about 5 minutes added 4 large minced cloves of garlic, and about 3 tb of that chana masala powder I made up, stirred about 30 seconds, then added a pint of tomato purée, and simmered, while adding 3/4 tsp turmeric, and a tsp of garam masala, and added the chana, plus about half the liquid, and a generous 4 cups of chopped kale and bok choy, brought to a simmer, then cooked about 30 min. Not quite thick enough, so I also added about a half cup of steel cut oats, set it to pressure cook 3 minutes, then let it release naturally. Turned out great! Meanwhile, I cooked some flatbread to eat with it - some jowar roti, which I pressed out in a tortilla press, since the sorghum flour has no gluten, like masa. A jowar roti, pressed out in a tortilla press - works well because there is no gluten. by pepperhead212, on Flickr A jowar roti, to serve with the chole masala, cooked in a CI pan I use for a lot of small flatbreads. by pepperhead212, on Flickr The finished chole masala, made with some green chickpeas, a bunch of greens, a small amount of red lentils, and some steel cut oats. by pepperhead212, on Flickr
|
|
|
Post by Hensaplenty on Feb 29, 2024 9:16:46 GMT -5
What a great idea to use the tortilla press! I wouldn't have thought of that and now will have to try it. Thanks, pepperhead212,
|
|