The stove top model I have is one of those old hissing ones. I too can't afford
to upgrade to one of the shiny new models, at least not for a month or two.
Surgery for reimplantation of a cochlear implant in 13 days, then another month
before they activate it, and then however long before getting hired at a job.
Kale is one of those fad vegies and is priced accordingly--at least around here.
Do let me know if you find a baked bean recipe, and I'll grab the book it's in.
I'm on bookshare also.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Tue, 11 Feb 2020 17:29:03 -0800
Subject: [blindcooks] Re: My latest Instant Pot adventure
Rob:
I would love to have a stovetop pressure cooker, but the model I want
costs around $300 and I just can't part with that kind of money right now.
I have only cooked with kale once before. It was alright, but I'm aware
kale was a major fad that seems to have died down considerably over the past
year or two. It seems about all it has going for it is its nutritional
value. I'll definitely let you know how the braised sausages dish comes out.
I think I have a recipe in one of my instant books for baked beans, but I
didn't take a close look at it.
Jon
-----Original Message-----
From: Rob
Sent: Tuesday, February 11, 2020 5:17 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: My latest Instant Pot adventure
I never did like kale. NO matter how much I washed it, it always seemed to
have this odd, dirty taste.
Do let us know how that one turns out though.
I don't have an instant pot anymore--didn't find it worth the hassle.
However, I regularly do legumes in my stove top pressure cooker. My next
attempt will be boston baked beans. Can I make them in an hour instead of
six.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: "Blind Cooks" <blindcooks@xxxxxxxxxxxxx>
Date: Tue, 11 Feb 2020 17:03:16 -0800
Subject: [blindcooks] My latest Instant Pot adventure
Hi list.
Just wanted to share my latest success with the Instant Pot a couple days
ago. The recipe I made comes from one of the cookbooks put out by Americas
Test Kitchen, with recipes specifically made for these multi cookers. The
recipe was for a Sicilian Chickpea stew with escarole. I couldnt find
escarole when we placed our grocery order, so I just used spinach. The
recipe starts out by soaking dry chickpeas in a brine for up to 24 hours,
then theyre drained and rinsed. I then sauteed two fennel bulbs, chopped
into small chunks, with a good amount of salt until they just turhned
soft, then added 5 cloves of garlic I minced up and cooked that for about
half a minute. Into the pot went a couple bay leaves, some dry oregano,
a pinch of red pepper flakes, my chickpeas, and a quart of chicken broth.
I then locked on the lid and cooked it under pressure for 12 minutes. I
then released the steam, then turned on the saute function so I could stir
in the spinach and wilt that down. Finished with a fresh tomato I chopped
up, stirred in a bit of fresh parsley, and served it up with plenty of
Parmesan cheese and a d rizzle of olive oil. It went well with some
crusty sourdough bread, though next time I make this, I think some
rosemary focaccia would be better. Of course, I removed the Parmesan rind
and bay leaves before serving. The flavor was great, intense, and it was
satisfying without being too heavy. I will definitely make it again. My
next instant pot dish I plan to make is braised sausages with lentils and
kale. The recipe looked good enough that I added it to my menu plan that
starts next week. Im also going to try out quinoa on the next menu as
well. There is a book from these same authors up on book share called
bowls, and I intend to look through that book closely to see what sounds
good to try.
In closing, if it seems like I havent been around much lately, its just
because things are a little busy lately. Emily is taking on a lot of new
clients, and just made the move into a new office space with what we
sincerely hope are far better landlords. If we can get everything to fall
into place over the next couple months, we will hopefully see our income
go up, which would be great. Tonight is leftovers, so Im taking a day
off from most kitchen work. All I really need to do tonight is make the
marinade for some roasted chicken I plan to make on Thursday before we
leave on a weekend car trip on Friday with the family.
Jon
