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Post by Laura_in_FL on Apr 20, 2020 11:21:49 GMT -5
The black beans look so tasty, pepperhead212. I enjoy beans, especially black beans, but none of my kids like beans at all. (Though they may have to learn to eat them for a while if the meat plants keep closing.)
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Post by pepperhead212 on Apr 20, 2020 12:33:44 GMT -5
That looks beautiful pepperhead212, How long did you cook the beans in the IP? Did you soak them first? Your beans look nice, not cracked or with loose skins. I have still not gotten used to cooking beans in the IP. I soaked my black beans overnight and then cooked them in the crockpot for about 6 hours. The IP was set for 35 min on manual, then the pressure released 20 min. There was almost no pressure left, at that time. Then, it was cooked on regular sauté for 5 min., to boil some of the liquid off, and thicken it some, before the final ingredients were added. The only thing that I changed in the recipe was the tb of brown sugar, which I replaced with some piloncillo - the traditional sugar in Mexican dishes. Those Mexican style (shiny, almost round) black beans pressure cook really well, without breaking up. I cooked some a while ago for a bean dip, so I wanted them very soft, and I set them for 45 min., and went out into the garden. I came in later, and the pressure had released, and the timer was on 1:42, so they were basically slow cooking for that long after, yet they were still whole! Very soft, but not broken up, until I did it, on purpose.
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Post by pepperhead212 on Apr 20, 2020 21:35:04 GMT -5
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Post by mgulfcoastguy on Apr 20, 2020 23:20:16 GMT -5
pepperhead212, I have that cookbook but just haven't got around to trying anything from it yet.
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Post by pepperhead212 on Apr 20, 2020 23:37:57 GMT -5
mgulfcoastguy If I chose a favorite Mexican cookbook of all those pI have, that one would be it! Countless delicious recipes, and great methods for making Mexican dishes. One recipe - Salsa Negra - is something that is always in my fridge, to add that smokey flavor. And a recipe using it. Shrimp in chipotle sauce, with 2-4 tb of that sauce - a favorite of mine, and friends. I have to make some soon, since I'm down to 1 tb of it! BTW, Bayless has another, simplified version of salsa negra, in a later book, as well as on line, and, while it's good, this one is far better, made with dried moritas, instead of canned chipotles.
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Post by brownrexx on Apr 21, 2020 7:22:36 GMT -5
pepperhead212, did you soak your beans before cooking them in the IP?
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Post by pepperhead212 on Apr 21, 2020 11:31:21 GMT -5
No, brownrexx, soaking is not called for, and that 5 min. quick cook with salt and baking soda, release pressure, drain, rinse, and continue, isn't called for in that recipe. A good number of the recipes with the larger beans (kidney, pinto, chick peas, white, cranberry) start with that method, but their black bean recipes don't. They didn't go into detail, but they did specify not to soak them, and that they would be too soft, if soaked. The photos of this recipe, and the Simple Black Beans look like the Mexican style that I always use - the almost round, shiny beans, that are available in most groceries now, but I used to have to stock up when I went to the Mexican place in Avondale! The Caribbean variety - the kind sold by Goya - that used to be all that was available in most places, was a dull black, and elongated. It breaks up a lot faster - good for Cuban black bean soup, which is about half puréed - and I'm surprised that they didn't talk about these differences in the book.
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Post by brownrexx on Apr 24, 2020 17:07:37 GMT -5
Tonight I made Moo Shu chicken patties from a recipe passed on to me by ladymarmalade . Potato cubes cooked in a small amount of olive oil and butternut squash spirals with baby spinach which is the first from this year's garden. These are the potato cubes from my garden potatoes that I blanched and froze back in December. I am very happy with this method. They are easy to cook and yummy. 20200424_171336 (2) by Brownrexx, on Flickr
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Post by brownrexx on Apr 25, 2020 17:33:33 GMT -5
Tonight was beef stew in the Instant Pot. I would normally use peas but was out of them so I used Lima Beans. 20200425_172332 (2) by Brownrexx, on Flickr
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Post by octave1 on Apr 25, 2020 20:21:20 GMT -5
Son fixed dinner tonight, he made Teriyaki Chicken (with homemade Teriyaki sauce) with white Jasmine rice. Steamed broccoli on the side. It turned out surprisingly good.
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Post by brownrexx on Apr 26, 2020 7:37:32 GMT -5
Son fixed dinner tonight, he made Teriyaki Chicken (with homemade Teriyaki sauce) with white Jasmine rice. Steamed broccoli on the side. It turned out surprisingly good. Yum, I love teriyaki chicken but sadly hubby does not so I only get that at restaurants.
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Post by octave1 on Apr 26, 2020 8:44:43 GMT -5
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Post by brownrexx on Apr 26, 2020 10:23:53 GMT -5
Thanks octave1 , I printed the recipe. I think that hubby would be happy just to eat his chicken plain without the sauce and I have all of those ingredients so I think that I will give that recipe a try.
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Post by bestofour on Apr 26, 2020 18:21:06 GMT -5
octave1, I’ll have to get ginger but think I’ll try it too. Thanks.
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Post by octave1 on Apr 26, 2020 20:14:45 GMT -5
bestofour, brownrexx, you may want to thin out the sauce a bit because some of the comments say the sauce is too powerful. I thought it was delicious, but I like strong (not salty) flavors and I just love ginger.
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Post by paquebot on Apr 26, 2020 22:04:56 GMT -5
Don't know what you'd call it. Started as venison chili a while back. Then showed up with elbow macaroni. Third appearance had pint of crushed tomatoes and pint of whole kernel corn and grated cheddar.. Pot is finally empty after 3 meals. Finale was best of the three appearances.
Martin
The truth is more important than the facts.
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Post by Laura_in_FL on Apr 27, 2020 14:36:22 GMT -5
It's not supper, but I am finishing the last of the lasagna for lunch today. That's another one of those dishes that is just as good reheated - if you're careful not to overheat it and dry it out.
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Post by bestofour on Apr 27, 2020 21:08:33 GMT -5
Chicken and rice, slaw, radishes from the garden.
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Post by coppice on Apr 28, 2020 3:41:47 GMT -5
Friday is shopping day. Sunday is cooking day. if providence is kind, I will buy a couple chickens and make roast chicken with dressing.
I will de-bone them and spatchcock them. Making gravy from the bones and some mirapoix.
My little freezer will hold about 20 + or - meals.
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Post by brownrexx on Apr 28, 2020 7:36:59 GMT -5
We had left over turkey pie but we also had fried okra from breaded okra that I put in the freezer last year. It worked out really well.
We also had small salads from those potted lettuce and radishes from my front porch. It was nice to have a fresh salad.
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Post by bestofour on Apr 28, 2020 19:01:03 GMT -5
coppice, do you use the vegetables left when making your mirepoix?
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Post by paquebot on Apr 28, 2020 21:28:44 GMT -5
Scrambled eggs, breakfast sausages, and toast. Sometimes breakfast is great any time of day!
Martin
The truth is more important than the facts.
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Post by brownrexx on Apr 29, 2020 17:27:03 GMT -5
I tried 2 new recipes today and both were highly successful! octave1 , posted a recipe for Teriyaki Chicken and I wanted to try it so I adapted the Teriyaki recipe for the IP by adding 1/2 c. chicken broth because the IPO needs to have at least 1 c. of liquid to avoid the burn notice that means food is sticking to the bottom. Hubby generally does not like meat dishes that are sweet but he agreed to try it. I was so surprised that he really liked it and asked me to keep the recipe. I think that the strong flavor of the sesame oil really added a flavor that we both liked and the rice vinegar cut some of the sweetness and as usual cooking in the IP led to super tender chicken. I decided to add the steamed broccoli directly to the IP after it finished cooking instead of serving it as a side dish as indicated in the recipe. Loved it. Thanks octave1 , I also got a recipe online for small batch brownies which is baked in a 9x5" loaf pan and only makes 8 brownies. We have been craving sweets but we both have a real problem with willpower so a small batch is perfect for us. I also printed the sugar cookie recipe and it makes 6 cookies. 20200429_172540 (3) by Brownrexx, on Flickr 20200429_173540 (2) by Brownrexx, on Flickr
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Post by octave1 on Apr 29, 2020 20:23:47 GMT -5
brownrexx, I am really pleased you and your husband liked the recipe. I was impressed with it too. Today son fixed dinner again: Honey-mustard oven baked chicken thighs, and it was another successful meal. I would not normally eat chicken (or meat) so often, but the kid makes so delicious it's hard to resist.
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Post by pepperhead212 on Apr 29, 2020 21:32:04 GMT -5
I finally made something for dinner, since I didn't do much outside today. I did harvest that red mizuna, which I used in place of the spinach in a delicious sounding soup in Milk Street's new Instant Pot cookbook - Persian Barley Lentil Soup with Spinach. Simple and delicious. After the initial sauté of the onion, carrots, garlic, and tomato paste, the barley, lentils, seasonings, and chicken broth were pressure cooked 15 min, pressure released quickly, then the cilantro and greens were added, and simmered a few min. Adding the cilantro and mizuna to the soup. by pepperhead212, on Flickr Finished Persian Barley Lentil soup. by pepperhead212, on Flickr Persian Barley Lentil soup, with a dollop of yogurt, for serving. by pepperhead212, on Flickr
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Post by brownrexx on Apr 30, 2020 8:02:53 GMT -5
I am really pleased you and your husband liked the recipe It was funny. I told him what I was making and he said that he would like to give it a try. He gave it "that look" and took a small bite and didn't say anything at first. Then he said "This is good" then he said "No, this is really good". I was very surprised and happy. I will definitely make this again. I make chicken and broccoli in the IP but it is slightly different since this one has that sesame oil and rice wine vinegar. We both agreed that we liked the broccoli mixed in with the sauce even if it is not traditional.
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Post by paquebot on Apr 30, 2020 23:24:48 GMT -5
Don't know what to call what we had other than unique in the world. Started with Cuban rice. Then a pint of venison broth which had a lot of meat in it. Then carrots and celery. It was darned good! Broth had been made from mostly neck bones cooked down with onions and garlic. Normally it's used with noodles but works great with rice, too.
Martin
The truth is more important than the facts.
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Post by coppice on May 3, 2020 4:48:52 GMT -5
coppice, do you use the vegetables left when making your mirepoix? I remove skin and most bones for stock, so that mirapoix is well cluttered with other cooking debris. So, no I do not put my solids through the boat-motor to blend it into gravy.
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Post by brownrexx on May 3, 2020 17:36:16 GMT -5
Chicken and asparagus in a white wine sauce with a side of Uncle Ben's Coconut Jasmine rice. We also had nice spinach and garden lettuce salads with a hot bacon dressing that is a PA Dutch specialty and I buy it once a year. Dessert was rhubarb simmered with apple chunks and sprinkled with cinnamon and nutmeg. 20200503_170922 (2) by Brownrexx, on Flickr 20200503_172050 (2) by Brownrexx, on Flickr
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Post by pepperhead212 on May 4, 2020 23:14:14 GMT -5
Tonight, I made up a dish using the Instant Pot, with some dried tomatoes and eggplants - approximately 3 lbs worth of tomatoes, and 2 lbs worth of eggplants. I toasted the tomatoes briefly in a dry skillet, then soaked in hot water until soft; the eggplants were soaked in hot water until I finished all of the preps, and it was still sort of hard, but it was to be pressure cooked, so no problem. The tomatoes were blended to just 5 cups, so it was thick. I cooked some onions, garlic, and bell peppers, and set them aside, then added some spelt, barley, thyme, and chopped parsley and basil (half of the large amount of basil, leftover from the cuttings), plus the eggplant and some more water, and set the IP to 15 min to pressure cook. When done, I released the pressure, stirred in about 1/2 c toor dal, and re-set it to pressure cook 10 more minutes. When the pressure was released naturally, I stirred the onions, garlic, and peppers back into it, along with the second half of the basil, and that was it! Cooked peppers, onions, and garlic, added after the pressure cooking. by pepperhead212, on Flickr Finished dish, made with dried tomatoes and eggplants. by pepperhead212, on Flickr Dish served with some grated pecorino. by pepperhead212, on Flickr
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