Bad Spelling on the boardwalk
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My new wheels!
For my birthday I didn’t want a bike, I wanted a foot bike!
Refried Beans (Pressure Cooker)
Another one for the pressure cooker!
Refried Beans (Pressure Cooker)
Ingredients
1 lb. dry pinto beans or 1/2 lb dry pinto beans and 1/2 lb black beans
8 cups water (or substitute a can of chicken broth for the same amount of water for extra flavor)
1 onion, chopped
2 cloves garlic, minced
2 tsp chili powder
½ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon ground cumin
1 teaspoon dried oregano
4 ½ teaspoons oil (2 tsp of oil per cup of beans)
Method
1. Rinse and sort through beans and pick out any broken, shriveled beans or rocks/ pieces of dirt. You can soak them overnight if you want. It will reduce the amount of cooking time to 25 min instead of 35. But this is the beauty of the pressure cooker. You don’t have to soak the beans!
2. Heat oil in your pressure cooker. If you have an electric one, put it to the Saute option. If not, just heat it on the stove top. You need 4 1/2 tsp of oil. Oil is a necessary ingredient in pressure cooking beans because it helps prevent them from foaming and blocking your vent.
3. If you want your beans really authentic you should use lard for your oil. That is what real refried beans are made with. I happened to have some lard from some tortillas I made so I used half lard and half… bacon grease. Are you grossed out? You shouldn’t be. Bacon grease is a little flavoring trick my mom taught me. She would save just a little grease from bacon she cooked and use it to flavor our eggs when she made them sunny-side up. It is so good. You can’t even taste bacon really, just a hint of something yummy. Sorry it’s so easy to get sidetracked. Anyway, bacon grease just adds more depth of flavor to the beans and makes them taste that much better.
4. Saute your onions and garlic in the pressure cooker until the onions are translucent.
5. Add spices. Did you notice there is no salt? You do not want to add salt when you are pressure cooking, you add it after.
6. Add beans – it’s best to only cook 1 pound at a time or depending on the size of your pressure cooker to never fill it more than 1/3 full.
7. Add water and chicken broth in desired amounts (I did equal parts of each – 4 cups water 4 cups broth).
8. Cover and seal the pot, select high pressure and set timer for 35 minutes. Turn off and allow the pressure to release naturally. Check a bean. It should be completely tender. If not, bring back to a simmer and cook a little longer.
9. Carefully remove the cover. Drain the liquid from the beans, reserving a couple cups of it and return the beans to the pot. Add approximately 1.5 teaspoons of salt to the beans and 1 cup of the reserved liquid. Using an immersion blender, puree them thoroughly. If they need more liquid, add 1/4 cup at a time until you reach the desired texture.
10. Now scoop these delicious, creamy refried beans into a bowl. They are 1000 times better than store-bought beans and definitely good enough to eat plain or with cheese on top. But if you can wait, they taste great in burritos and anything else you can think of too.
Notes
Prepared in my Cuisinart Electric Pressure Cooker
Source: Adapted from Provident Princess and Serious Eats (10 servings | 5 cups)
Creamy Rice Pudding
I am loving my new pressure cooker so far!
Creamy Rice Pudding
Using coconut milk gives this rice pudding a hint of coconut and a very creamy texture.
Ingredients
1-½ cups Arborio or Carnaroli rice
2 cups whole milk
1 can (14 ounce) lite coconut milk
1 cup water
½ cup granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
1-½ teaspoons pure vanilla extract
1 cup dried tart cherries, dried cubed mango or papaya, or golden raisins
Method
1. Rinse rice and drain. Place rice, whole milk, coconut milk, water, sugar, cinnamon, and salt in the Cooking Pot. Select Sauté and bring to a low boil, stirring constantly to dissolve the sugar. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 15 minutes.
2. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add vanilla and dried fruit and stir. Place cover on pot, but do not turn on. Let stand for 15 minutes. Stir and serve. May be garnished with a sprinkling of cinnamon and freshly whipped cream.
Notes
This recipe can be prepared using the following Cuisinart® products: Electric Pressure Cooker
Source: Cuisinart (6 servings | 6 cups)
Tuscan Minestrone Soup
Last night’s quick dinner!
Tuscan Minestrone Soup
Ingredients
2 tablespoons olive oil
1 cup carrots, sliced
1 cup onions, chopped
½ cup celery, chopped
2 cloves garlic, minced
15 ounces canned cannellini beans, drained, rinsed
15 ounces canned black beans, drained, rinsed
14 ½ ounces chicken broth
½ teaspoon dried thyme
Method
1. In 5-quart Dutch oven, heat oil over medium-high heat until hot.
2. Add carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10 to 12 minutes.
Notes
Add salt and fresh ground pepper to taste after completion!
Source: Progresso Can of Cannellini (White Kidney Beans) (4 servings)
Chicken, Cashew, and Red Pepper Stir-fry
Chicken, Cashew, and Red Pepper Stir-Fry
This dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf.
Ingredients
3 3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions
Preparation
1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cooking Light APRIL 2009
Yield: 4 servings (serving size: 1 cup)
Prep time:30 Minutes
Soft Garlic Knots
Part of last night’s dinner – yum!
Soft Garlic Knots
Ingredients
For the dough:
3 cups bread flour
1 tablespoon sugar
2 teaspoons instant yeast
1 ¼ teaspoon salt
2 tablespoons olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water
For the glaze:
2 cloves garlic
3 tablespoons melted butter
½ teaspoon Italian seasoning
Method
1. To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
2. Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
3. To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning. Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.
Source: Annie’s Eats (10 servings)
Quote!
Don’t worry about avoiding temptation. As you grow older, it will avoid you.
- Winston Churchill
Spotting a good deal?
After we had lunch at Moe’s, Michael spotted a hawk in the tree at the mall!
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