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Post by pepperhead212 on May 15, 2024 23:08:42 GMT -5
I made another batch of an Italian type dish, this one with some cremini mushrooms, some bell peppers, and some of the stems from that Swiss chard I harvested a week or so ago. I also chopped up a large onion, and I minced up a bunch of rosemary, marjoram, and 8 cloves garlic, and about 6 anchovies (maybe more!). Before preparing all these things, I started by "brining" a cup of puy lentils, and while that was going, I cooked 3/4 c barley some water in the Instant Pot, with a little salt, 20 min, then pet it release naturally. I put that in a bowl (only about 1/2 c water left), then rinsed the lentils, then cooked them in 2 c water (absorbed some, already, in an hour) just 12 min, then let it release naturally, then drained, and put in with the barley. While this was cooking, I cooked the mushrooms, left fairly large, my usual way - steaming, boiling off the watr, and sautéeing in just a tb of oil, then I added a 28 oz can of diced tomatoes, to deglaze the mushroom pan. In the cleaned out IP, I browned a pound of sweet Italian sausage, plus another 2 tsp fennel seed - not very oily, so I added about a tb of olive oil, then the onion, and cooked 5 or 6 min., adding the bell peppers after about 3 min. Then I added the garlic and herbs, 2 tsp boletus powder, plus the anchovies, cooked another 2 minutes, then stirred in the mushrooms and tomatoes, and mixed well. Then I mixed in the lentils and barley, along with the chard stems, covered, and simmered about 5 min., while getting the basil prepared. I stirred in over a cup of chopped basil, but it needed a little more, so about another third of a cup went in, which was just right! I might put some grated cheese on some of the reheated leftovers, just for variety. All the cut up ingredients for the mushroom barley dish, besides the onions and mushrooms. by pepperhead212, on Flickr The sweet Italian sausage, browned in the Instant Pot, with the onion added, with a little oil. by pepperhead212, on Flickr The barley, and the put lentils, cooked separately first, and added too the cooked sausage and veggies, with some tomatoes, to cook several minutes. by pepperhead212, on Flickr Two types of basil from the hydroponics, chopped up and added at the end. Used about 3/4 of it. by pepperhead212, on Flickr Finished dish, after adding the basil by pepperhead212, on Flickr Finished dish, ready to eat. by pepperhead212, on Flickr Looking at the pictures of this, I was thinking some eggplant would be a good addition to it!
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Post by pepperhead212 on May 22, 2024 22:59:21 GMT -5
I made another one of those one dish meals in the Instant Pot (looks similar, with different ingredients), and another one of those Italian style dishes, to use up a bunch of that basil from the hydroponics, and use up a bunch of things from the fridge - a couple bell peppers, a generous cup of celery, chopped up, that cooked rice/millet mix, leftover from that Szechwan eggplant meal, and some kielbasa, I wanted to use. I started it by cooking a generous cup of dried red kidney beans with 1.75 oz dried eggplant (about 1¼ lbs fresh), with 3 c water and a little salt - pressure cooked those 20 min, letting it release naturally. I cut up a large onion, 2 bell peppers, and a generous cup of celery, and minced 5 cloves garlic, with about 3 tb fresh marjoram and 2 tb rosemary, some of the basil, and cut 10 oz turkey kielbasa into pieces. I fluffed up that cooked rice - had a little under 3 c. (looks like a lot more in the end!). And opened two 28 oz cans tomatoes - one diced, and one crushed. Everything ready by the time the pressure dropped. Drained the beans and eggplant, rinsed the pot, then added the onion and about 3 tb olive oil, and cooked on Sauté about 5 min, added the bell peppers, celery, and kielbasa, and cooked another 5 min, then added the garlic and herbs, and about 2 tb tomato paste, and cooked about 3 minutes longer. Then I stirred in the tomatoes, beans and eggplant, a tsp of hot pepper flakes and the first bit of basil, plus about 1/2 c white vermouth. I then pressure cooked it 5 more min, letting it release naturally. Then I stirred in the cooked rice/millet mix, salted to taste, let it simmer another 10 minutes, to thicken it, stirred in a generous chopped cup of basil, and it was ready. I served it with some grated Asiago cheese. About 3½ qts leftover! Finished Italian type dish, again, this with some rosemary, marjoram, and garlic minced together, with a lot of basil. by pepperhead212, on Flickr Finished Italian style dish, before topping with a little grated Asiago cheese. by pepperhead212, on Flickr
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Post by Laura_in_FL on May 23, 2024 10:43:46 GMT -5
We're having herb-rubbed roasted chicken thighs, a veggie (TBD), green salad, and Rice-a-Roni. DH grew up having Rice-a-Roni regularly, but I almost never buy it. I guess something triggered those childhood memories, because out of the blue last week he asked me to get some. It happens every few years.
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Post by bestofour on May 28, 2024 20:24:18 GMT -5
Yesterday ate my first garden squash for this season. Yummy.
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