Super Quick Spinach Chickpea Curry

Delicious Spinach Chickpea Curry In A Jiffy!

Garbanzo Spinach Curry2

I know, “in a hurry” would have been much catchier but since there is a chain called “Hurry Curry”, I didn’t want to infringe on any copyrights and whatnot. I’m sure all major corporations are watching my blog like a hawk, just waiting for me to slip up.

This one is so simple that it barely counts as a recipe, which is why I am posting it on my Wednesday miscellany day rather than my weekend recipe day.

Garbanzo Spinach Curry Ingredients

Cue harp arpeggio:

Here’s the story, I remember it as if it were yesterday (when in fact it was four days ago).

After enjoying my Butter Chicken Recipe on Saturday, I had almost enough left for dinner on Sunday. Almost. How could I augment the leftovers to make an entire meal? I wanted something in the same family as butter chicken and something quick and easy. You see, Sunday is my pub day, and I don’t want to cook anything too complicated after a rough day at the pub.

So I decided to make a curry that actually had some sort of vegetable in it, since the chicken dish did not (except for onions and garlic). So I bought some frozen spinach, a can of chickpeas, a jar of curry sauce and an onion (you need to have something fresh).

Onion Sliced

Besides slicing and sautéing the onion, everything else is just plopped into the pot. This would also be a good crazy-quick dinner for two on its own with some rice. I think the entire thing took around 20-25 minutes.

I also made it in the Instant Pot, making it even easier.

Garbanzo Spinach In Pot

All you need to do is heat some oil on the HIGH sauté setting, and sauté the onion until it it is translucent.

Dump in a jar (15 ounce) of Madras Curry sauce, a large can (29 ounce) of chickpeas and half a 16-ounce bag of frozen spinach (or an 8-ounce package if you can find it).

Turn off the sauté mode, lock on the lid and using the manual setting, set to reach high pressure (which is the default) and 4 minutes time.

Garbanzo Spinach Curry1

When time is up, do a quick release, give it a stir and serve! It is excellent with a dollop of sour cream.

Super Quick Spinach Chickpea Curry
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Recipe type: Entree
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
An extremely simple curry that can be a side dish or an easy weeknight entree
Ingredients
  • 1-2 tablespoons cooking oil (I used coconut oil)
  • 1 sweet onion, thinly sliced (I used the mandoline)
  • 1 jar (15 ounce) madras curry sauce
  • 1 can (29 ounce) chickpeas
  • ½ of a 16 ounce bag frozen spinach (or 1 8 ounce package, if available)
Instructions
  1. In electric pressure cooker, heat oil on high sauté mode
  2. Sauté the onion until translucent
  3. Add the curry sauce, chickpeas and frozen spinach
  4. Turn off sauté mode and lock top on pressure cooker
  5. Using the manual setting, set for high pressure and set time for 4 minutes
  6. When time is up, do a quick release
  7. Serve with a dollop of sour cream (optional)

 

 

Pressure Cooker Butter Chicken

The Indian Restaurant Classic Made Simple

Butter Chicken Plate1

Butter chicken, also known as Murgh Makhani is a North Indian dish that can be found in most Indian restaurants, and I have even seen frozen versions in my local market. But why buy mediocre frozen versions when you can make it fresh?

My goal with this recipe was to strip it to the basics to make a fast and easy version that is perfect for a weeknight meal.

The chicken is traditionally cooked in a clay tandoor oven, but wouldn’t you know it, mine was in the shop. So, I just browned the chicken in the pressure cooker pan.

Butter Chicken Ingredients

Some may scoff at the fact that I eliminated the yogurt marinade, but that can add anywhere from another couple hours to an entire day. So if you are one of the scoffers, I will allow you a minute or so to finish your scoffing.

Onions

Ok, we are back. As you may have noticed, this is not a super authentic recipe, but it is super tasty.

As I have mentioned, boneless, skinless chicken is not really my favorite but it works well for this recipe (and it was cheap at the store). I brown it with the breasts intact to make things easier, then cut it into 2-inch chunks before adding into the sauce.

Chicken Browning

Let’s start by heating a little coconut oil and butter on medium-high heat in the pressure cooker pan. Mixing the coconut oil and butter helps keep the butter from burning.

Add the chicken breasts to the pan and brown them until they are a nice golden color, then remove them to a plate.

Lower the heat to medium and add in the rest of the butter.

Veggie Sauté

When the butter has melted, add some diced onions, along with some finely chopped ginger and Serrano chiles. If you have read many of my recipes you have probably noticed that Serrano chiles are my favorite chile to cook with. I have no idea if they are readily available everywhere, but we have them up the ying-yang here in SoCal. If your local ying-yang is not full of Serrano chiles, jalapeños will work fine. Sauté the onions, chiles and ginger until they start to soften (about 3-5 minutes).

Add in the garlic and continue to sauté for another minute or so.

Dump in some garam masala, cumin, fenugreek, turmeric, coriander and cayenne and sauté for 30 seconds or so. I usually put all the spices together in a small bowl so I can just add them in one swell foop, which makes things a lot easier.

Chicken In Sauce

Add a can of diced fire-roasted tomatoes, a tablespoon of tomato paste, a tablespoon of brown sugar, one cup of coconut milk and some salt.

Stir everything together.

Now cut the chicken into 2-inch chunks and add into the sauce mixture.

Lock the top on the cooker and turn heat to high to reach high pressure.

When high pressure is reached, adjust heat to maintain high pressure and set time for 7 minutes.

When time is up, remove from heat and let pressure come down on its own for about 7 minutes on its own, then do a quick release.

If sauce looks a little thin, place over medium high heat for 5-7 minutes to thicken, stirring often.

Chicken Finished

Serve with rice, naan, or any other flatbread. You can top with a little yogurt, which I had planned on doing but totally forgot until my dinner was totally digested. I did remember for the leftovers the next day, though.

Pressure Cooker Butter Chicken
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Recipe type: Entree
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
The Indian Restaurant favorite, made quicker and easier in the pressure cooker
Ingredients
  • 2 pounds boneless, skinless chicken breast
  • 1 tablespoon coconut oil
  • 4 tablespoons butter, divided
  • 2 medium sweet onions, diced
  • 3 serrano chiles, finely chopped
  • 1 thumb size piece of ginger, finely chopped
  • 5 cloves garlic, pressed
  • 1 tablespoon garam masala
  • 2 teaspoons cumin
  • 1 teaspoon fenugreek
  • 1 teaspoons turmeric
  • 1 teaspoon coriander
  • ½ teaspoon cayenne pepper
  • 1 can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 cup coconut milk
  • 1 teaspoon salt
  • Yogurt (optional, for serving)
Instructions
  1. Heat the coconut oil and 1 tablespoon of the butter on medium high heat in the pressure cooker
  2. Brown the chicken breasts on both sides and remove them to a plate
  3. Lower the heat to medium and add the rest of the butter
  4. Add the onions, ginger and chiles and sauté until they start to soften (about 3-5 minutes)
  5. Add in the garlic and continue to sauté for another minute
  6. Dump in the spices (garam masala, cumin, fenugreek, turmeric, coriander and cayenne) and sauté for 30 seconds or so
  7. Add the tomatoes, tomato paste, brown sugar, coconut milk and salt
  8. Stir everything together
  9. Cut the chicken into 2-inch chunks and add into the mixture
  10. Lock the top on the cooker turn heat to high to reach high pressure
  11. When high pressure is reached, adjust heat to maintain pressure and set time for 7 minutes
  12. When time is up, remove from heat and let pressure come down on its own for 7 minutes on its own, then do a quick release
  13. If sauce looks a little thin, place over medium high heat for 5-7 minutes to thicken, stirring often
  14. Serve with rice, naan, or any other flatbread

 

Swiss Steak Redux

Sherman, set the Wayback Machine for 72 hours ago!

DSCF0219

What’s the opposite of Sneak Peek? A lot of times my Wednesday posts are Sneak Peek posts, but this week I am kind of putting the finishing touches on the past weekend’s post, since I posted it before I had the final, plated, photo.

The internet wasn’t very helpful on this point. So, redux it is.

Anyway, as I’ve mentioned, our continuing heat wave here has forced me to be an early riser so I can get cooking in the morning on weekends, before the temps inside our apartment reach 90 degrees. I think I have also mentioned before that we have no air conditioning. When renting an apartment in the area where I live, the landlords are fond of saying “Oh, you don’t need it. It’s nice and cool near the ocean!”

Um, maybe in the ocean, but not two miles away, and certainly not this year.

Anyway, because of this wacky schedule, I often post my recipe before I actually have it on the plate for serving so that I can get the recipe up in a timely manner, so the original post doesn’t have a nicely plated (well, nicely for me) recipe complete with serving suggestion photo.

So, I guess I have said all that to say this. Here is a picture of my swiss steak, as served on Sunday evening.

Even though it was a little warm by the time we were eating this, it seemed to be one of my wife’s favorite things that I have made recently.

And she told me that when she was warming it up at work for lunch the next day she was getting a lot of “That smells good!” type comments.

Sometimes it is difficult for me to be objective because these recipes are all my babies and I love them all. Well, except for that middle recipe. It’s the black sheep.

And if you missed the recipe on the weekend, you can find it right here.

Pressure Cooker Smoky Swiss Steak

A Smoky Twist On The Classic

Swiss Steak Reduced

I don’t know if there is actually anything Swiss about this dish. According to Wikipedia there actually is a way of preparing steak in Switzerland that is similar to this, but I don’t know if I’m buying it.

My guess is that tenderizing the meat by poking holes in it recalls Swiss Cheese, but that is just my guess.

Swiss Steak Ingredients

This is something I grew up with. I don’t think I have seen it once since I have been on the West Coast, but in Michigan we probably had it once a week or so the entire time I was growing up.

Speaking of the West Coast, temperatures are still in the nineties, so once again I got up early to do my cooking. I have posted salad recipes for the past few weeks, but from what I hear, it is actually seeming like Autumn in parts of the country (and the rest of the world), so I thought I would prepare something a bit more Autumn-y for those of you not sweating in a hot apartment.

Meat Whole

I used top round, but bottom round or chuck will work fine. Sirloin would work, but that’s getting into spendy territory, which you are probably trying to avoid if you are making this type of dish.

Start by taking 1-1/2 to 2 pounds of meat and cut into serving-size pieces, which would probably be 4 pieces for 1-1/2 pounds and about 6 pieces for 2 pounds. I did this by cutting my steak in half, so I have two pieces. Now, cut each of these pieces horizontally through the center so that it is half as thick as before. The goal is to end up with four equal-sized pieces, which I failed miserably at.

Meat Divided

Now, go to town on them with one of these poundy poky things:

Mallet

You don’t need to get it super-thin, you just want to get all the meat to a fairly uniform thickness.

Meat Tenderized

Slice a couple small onions. I used “The Widowmaker” (my nickname for my mandoline). This will make short work of those onions (and anything else that you might get a little too close to it).

Slice a large green pepper into thin strips and press a couple cloves of garlic.

Onion_Mandoline

The “smoky” part of this Swiss Steak comes from using fire-roasted tomatoes and smoked paprika.

In a couple tablespoons of coconut oil (or any cooking oil), brown the steak lightly on both sides. It is pretty thin at this point, so you don’t want to overdo it. Do a couple at a time so you don’t overcrowd the pan. Remove to a plate.

Meat Browning

Add the onions and peppers to the pan (adding a bit more oil if necessary) and sauté until they start to soften a bit. Toss in the garlic and continue to sauté for another minute or so.

Onions_Peppers_CookingAdd just a splash of red wine to deglaze the pan. Now, pour in a can of fire-roasted tomatoes, a tablespoon of tomato paste, some Worcestershire sauce, the smoked paprika, a little dried thyme and some salt and pepper.

Veggies_PanAdd the meat to the pan and toss in a couple bay leaves.

Swiss Steak Cooked

Lock the cover on the pan and turn heat to high.

Bring it to high pressure, then adjust heat to maintain high pressure.

Set the time for 20 minutes.

When the time is up, remove from heat and let pressure come down on its own for 10 minutes, then do a quick release.

Swiss Steak Reduced2

If you would like the sauce a bit thicker, put over medium-high heat for 5-7 minutes until it cooks down to desired thickness.

Serve with potatoes, rice or egg noodles.

 

 

Pressure Cooker Smoky Swiss Steak
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Fire roasted tomatoes and smoked paprika give a slightly smoky twist to this classic
Ingredients
  • 2 tablespoons coconut oil, or other cooking oil
  • 1-1/2 to 2 pounds round or chuck steak, cut into individual portions
  • 2 small or one large sweet onion, thinly sliced
  • 1 large green bell pepper, sliced into thin strips
  • 2-3 cloves garlic, pressed
  • 1 splash red wine
  • 1 can fire-roasted tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (or to taste), more for seasoning meat
  • ½ teaspoon black pepper (or to taste), more for seasoning meat
  • 2 bay leaves
Instructions
  1. Tenderize steaks with spiky side of mallet and season with a little salt and pepper
  2. Heat oil in pressure cooker pot over medium-high heat
  3. Brown meat lightly on both sides and set aside on plate
  4. Sauté onions and peppers until slightly soft (add a little more oil if necessary)
  5. Add the garlic and continue to sauté for another minute
  6. Add a splash of red wine to deglaze the pan, scraping any brown bits off the bottom of the pan
  7. Add the fire-roasted tomatoes and tomato paste
  8. Add the Worcestershire sauce, brown sugar, paprika, thyme and salt and pepper
  9. Stir, then add meat back to pan
  10. Toss a couple bay leaves on top
  11. Lock the lid on the pressure cooker and bring to high pressure
  12. When high pressure is reached, adjust heat to maintain high pressure and set time for 20 minutes
  13. When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
  14. Serve meat and sauce with rice, egg noodles or potatoes.

And The Pressure Cooker Problem Continues…

Ok, I was able to control my pressure cooker habit this time…barely

Fissler Pressure Cooker

I came this close to being the proud papa of twins (pressure cookers, that is!).

I know, I have mentioned before that I have a bit of a problem when it comes to  pressure cookers. A fondness bordering on obsession.

The latest episode in my ongoing battle against my pressure cooker addiction occurred just this past weekend.

It began innocently enough. I was at the market just to purchase something for dinner. Granted, it was an upscale “gourmet” market, but a market nonetheless. Why would I go to such a swanky shop to purchase a simple dinner, you might ask? Well, I have a broken foot that is still on the mend, I don’t own a car and it is the closest store. I don’t think they have them outside of California, but Bristol Farms can get a bit spendy. But like I said, it is the closest store. Why didn’t I go to the second closest store? Well, it’s a Whole Foods. So it was basically one of those six of one, half a dozen of the other type deals.

So back to my near moment of weakness. In addition to having a plethora of gourmet food items and an aisle and a half of craft beers, in the “housewares” aisle, where a normal grocery store might have cheap cutlery and ten-dollar nonstick fry pans, in this place you are just as likely to find Fissler and Vitamix products.

And it was a Fissler product that almost brought me down.

As I was approaching the store, I saw several tables out front with signage that read “Sidewalk Sale”. Besides the fact that it was bugging me that they were calling it a sidewalk sale, when in fact it was in the parking lot, I approached it anyway just to have a look. There were also signs that said that everything there was 50% off the marked price.

As I got closer, my eye was drawn to a Fissler pressure pan set, the exact same pan set I already have, but it was so shiny. Well, the picture on the box was shiny, as the pan was brand new, still in box, never opened. OMG, as the kids say these days.

The price marked on the box was $280, which was about what I paid for it, and which meant that the pressure pan could be procured for $140!

How could I pass up such a deal? Do I really need a duplicate pressure cooker? Could I buy it and sell it on eBay (though I knew I would figure out some reason why it would be better to keep it)? These thoughts and many others were whirling in my head. I looked down and to my right, and noticed that my hand, which I apparently had no control over at this point, was being drawn as if by a powerful magnet to my right front pocket. Yes, my “wallet” pocket!

I was not thinking clearly. I was finally able to regain enough presence of mind to grasp my right arm with my left hand, pull it away from the pocket area, lift it up above my shoulder and slap myself in the face with it!

“SNAP OUT OF IT MAN! YOU DO NOT NEED TWO IDENTICAL PRESSURE COOKERS!”

Still shaking slightly, I managed to make my way inside the store to purchase my dinner. But on the way out, I exited through the other door, and took the long way around the building to avoid passing by the “sidewalk” sale.

I can’t say that hours passed without thinking “I wonder if it’s still there?”, but I didn’t go back to check the entire weekend.

One day at a time, one day at a time.

 

Black Bean Salad With Chipotle-Lime Dressing

Black Bean and Corn Salad With A Spicy Chipotle Dressing

Salad Plate2

After a few slightly cooler days, and even some (gasp!) rain, we seem to be back in salad mode, at least for a couple more days. So once again I am limited to cooking in the wee hours. And once again I am a bit behind on my post. Between the heat and my broken foot, I am still trying to get back to the proper schedule. I start physical therapy next week, so I am at least on the road to normality, but for now I am still clomping around the kitchen like Frankenstein (yes, I know technically like Frankenstein’s monster, Frankenstein being the doctor, but everyone always calls the monster Frankenstein, so I will too).

This week I have another salad post. This time it is a Black Bean Corn Salad with a Chipotle-Lime Vinaigrette.

Black Bean Salad Ingredients

The Mexican/Southwest flavors give this dish a kick, and the cooling tomatoes and avocado make it perfect for warmer days. It can be served as a side with a meat dish, or just add some tortilla chips and make it a meal in itself.

I like to get the beans and corn ready in the morning and assemble the salad when it’s time to eat.

Corn On Foil

I have always found the beans turn out much more uniform when soaked overnight. I know some prefer not to soak, but that will mess up the timing for this recipe, so soaking it is.

Black Beans In Pot

The two items that need to be cooked in the pressure cooker (beans and corn) can be done together, saving some time.

Put the black beans in the pressure cooker pot with 3 cups of water and add 2 teaspoons of salt and 2 bay leaves. Add a splash of oil to help reduce foaming.

Corn Foil Trivet

The corn should be wrapped in foil and somehow suspended above the beans, out of the water. I used a trivet from one of my cookers and laid the corn packet across it. You could also use a daisy style steam tray, or kludge something together using a heavy aluminum pie plate or anything you can come up with, as long as it is food-safe. Unfortunately this is one occasion where duct tape should probably not be your first choice.

Black Beans Corn Colander

I did this in my Instant Pot, 12 minutes at high pressure. When time is up let pressure come down on its own for 10 minutes, then do a quick release. Immediately transfer both corn and beans to a colander and rinse with cold water until they are cool. Depending on the freshness of your beans, time can vary a little. Taste your beans first and put under pressure for another minute or two if needed before rinsing.

You can put this in the refrigerator if you are doing this ahead. Otherwise, set beans and corn aside for now.

Chopped Veggies

 

To assemble the salad, add beans and corn to a large bowl. Add in a jar of fire-roasted red pepper, chopped. Of course you can make your own roasted red peppers if you like. One large one should do. Add 1/2 of a chopped red onion and 8-10 ounces of Roma style tomatoes. I used a bag of mini Marzano tomatoes that I have been seeing at the store lately. Cut them in a rough dice.

Salad Not Tossed

In a blender or food processor, mix together all of the dressing ingredients and pulse a few times until smooth.

Pour the dressing into the salad and give it a toss. Finally, add the avocado and gently mix. I add the avocado last to keep it reasonably intact.

Add some salt and pepper to taste.

Salad Assembled

You can serve as a side, but I like to eat it as a main course with some tortilla chips.

Black Bean Salad With Chipotle-Lime Dressing
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Recipe type: Entree Salad
Cuisine: Southwest
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Zesty Latin and Southwest Flavors and cooling avocado combine to make a zesty warm weather meal
Ingredients
For The Dressing
  • ½ Cup Olive Oil
  • Juice of 2 limes
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Honey
  • 1-2 Canned Chipotle Chiles, chopped
  • 2 Teaspoons of the Chipotle Sauce
  • 1 Teaspoon Cumin
  • 1 clove garlic, chopped
  • ½ Teaspoon Salt
For the Salad
  • 2 cups dried black beans, soaked overnight
  • 1-1/2 cups frozen corn
  • ½ 12 oz. jar roasted red peppers, chopped
  • ½ red onion, chopped
  • 8-10 ounces fresh Roma Tomatoes, diced
  • 1 avocado, diced
  • Salt and Pepper
Instructions
For The Dressing
  1. Combine all dressing ingredients in a blender or food processor and pulse until smooth. Refrigerate until ready to use
For The Salad
  1. Put soaked beans in pressure cooker with 3 cups of water
  2. Add 2 teaspoons salt and a couple bay leaves
  3. Add a splash of oil to reduce foaming
  4. Wrap frozen corn tightly in foil and put on a rack above the beans. I used a trivet stand, but it you don't have one that will work, you could use a standard daisy type steam tray or fashion something out of a sturdy foil pie pan
  5. Lock top on the pressure cooker and set for 12 minutes at high pressure
  6. When time is up, let pressure come down on its own
  7. Remove beans (test for doneness first) and corn to a colander and rinse immediately with cold water
  8. You can make this early and refrigerate until you are ready to assemble the salad
  9. Add beans and corn to a large bowl
  10. Add the onions, peppers, and tomatoes
  11. Pour the dressing over vegetables and toss until well mixed
  12. Add avocado last and toss lightly to keep avocado intact.
  13. Add salt and pepper to taste

 

Thai Rice Noodle Salad

A Funny Thing Happened On The Way To Green Papaya Salad

Salad Chicken

I had no idea how difficult it would be to find a green papaya to use for this salad that I was all set to make for dinner. But difficult it was. So difficult that I finally gave up and switched gears, ending up with a rice noodle salad instead. Except for the papaya, I used all the ingredients that I had planned on using, but with rice noodles instead.

Rice Noodle Salad Ingredients

 

I know that this hardly counts as a “pressure cooker” recipe, since cooking the green beans one minute under pressure does not a pressure cooker recipe make, but I consider this the second half of my Thai Chicken recipe from the weekend, so I was able to justify it somewhat.

This shares many of the same flavors as the chicken, so it should go well with it.

First, cook the noodles according to the package directions. I made the entire package, since there is no way to divide up the package before cooking without making a mess, because it comes in kind of a brick shape, but you will only need about half or a bit more.

Beans In Steamer

Now, for the part that makes this a pressure cooker recipe, trim and cut the green beans.

Put 1-1/2 cups water and the steam tray in your pressure cooker. Add the green beans and lock the top on the pressure cooker. Set the time for 1 minute. When the time is up, do a quick release.

Immediately transfer the beans to a bowl of ice water to stop cooking. And so ends the pressure cooker portion of our recipe.

Beans Cooing

Now, combine some fish sauce, lime, Sriracha, honey and garlic. Pulse that a few times in a blender or food processor.

In a large bowl, mix the noodles, about 20 cherry or grape tomatoes (halved), 1/2 cup peanuts, some chopped cilantro and the drained beans.

Veggies Bowl

Toss everything together, then pour in the dressing and continue to toss until it is pretty well mixed together.

Veggies Noodles

Serve with my Thai Chicken recipe.

 

Thai Rice Noodle Salad
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Recipe type: Salad
Cuisine: Thai
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A cold noodle salad with Thai flavors. Very refreshing on a hot evening.
Ingredients
  • 5-6 ounces Asian rice noodles (dry weight), cooked according to package directions and cooled
  • 4 ounces green beans, trimmed and halved
  • 3 tablespoons fish sauce
  • 1 teaspoon Sriracha sauce
  • 2 teaspoons honey
  • 2 cloves garlic, peeled
  • Juice of 1 lime
  • 20 cherry or grape tomatoes, halved
  • ½ cup peanuts, slightly crushed (I put some them in a mortar and pestle and crushed them lightly, and put some in whole as well)
  • 2 tablespoons fresh chopped cilantro
  • A few grinds of black pepper
Instructions
  1. Place steam rack and 1-1/2 cups water in pressure cooker
  2. Add beans to steam rack and turn heat to high
  3. Lock lid on pressure cooker and bring to high pressure
  4. Set time for 1 minute
  5. When time is up, do a quick release
  6. Immediately transfer beans to a bowl of cold water to stop cooking
  7. In blender container, add fish sauce, honey, garlic, lime and a little black pepper
  8. Pulse a few times until well mixed
  9. Drain beans and put in a bowl
  10. Add tomatoes, cilantro and peanuts to the beans
  11. Add the noodles and mix everything together
  12. Pour the dressing over the salad and mix until everything is blended
  13. Serve with Thai chicken

 

Pressure Cooker Thai Chicken

A Hot Weather Take On The Thai Chicken Classic Ping Gai

Ping Gai Bowl

Once again I am running behind a bit on getting my post up. The reason for this is that there is only a small window of time in which I can do any cooking. I need to get my cooking done in the early morning hours before the apartment becomes too hot to even stay inside, let alone do any cooking. Which is why my most recent recipes are things that can be made quickly and can usually be served cold.

Ping Gai Ingredients

I made this especially to be served with a green papaya rice noodle salad, which I will post the recipe for this coming Wednesday. The reason I didn’t post it along with the chicken is that I haven’t made it yet. And though the salad includes just the tiniest bit of pressure cooker use, I think that it is close enough to include it on this blog.

This chicken is in no way authentic, I was just looking for inspiration and came across the grilled chicken dish known ad Ping Gai, also called Kai Yang. I have incorporated some of the flavors of this dish, but it is not grilled, and I serve it chilled. If you are one of those people who do not like cilantro, this is not for you, as the cilantro is definitely the predominant flavor here.

Cilantro

I normally stay away from boneless skinless chicken breasts because they tend to be dry and flavorless, but using the pressure cooker it is possible to infuse both moisture and flavor into this usually bland cut of meat. I usually prefer chicken thighs, but for some reason breast just seems to work best in salads.

So basically, you just throw everything except the chicken and coconut oil into the blender of food processor and pulse it 2-3 times. You don’t want it to be completely liquified, you want the cilantro to be finely chopped.

Chicken Sauce

Put a few tablespoons of coconut oil into the pressure cooker pan over medium-high heat. Lightly brown the chicken on both sides. Work in batches if they don’t all fit at once. If they do all fit, there is no need to remove them from the pan. If done in batches, return them to the pot and pour the cilantro mixture over the chicken.

Turn heat to high and bring to high pressure. Once high pressure is reached, adjust heat to maintain pressure and set time for 12 minutes.

Ping Gai Chicken Finished

When time is up, do a quick release. Let chicken cool some, then transfer to a container and refrigerate until dinner time.

Check back on Wednesday for the accompanying salad!

Pressure Cooker Thai Chicken
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Recipe type: Entree
Cuisine: Thai
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons coconut oil
  • ⅔ bunch cilantro (save the rest for the salad)
  • 4 cloves garlic, peeled
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • juice of 2 limes
  • 2 tablespoons honey
  • 1 tablespoon Sriracha Sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon Liquid Smoke
  • A few grinds of black pepper
Instructions
  1. Add everything but the chicken and coconut oil to a blender or food processor.
  2. Pulse 2-3 times until cilantro is finely chopped, but not liquid
  3. Put pressure cooker over medium high heat
  4. In 3 tablespoons coconut oil, lightly brown chicken breasts on both sides, working in batches if necessary
  5. If all the chicken fits at one time, no need to remove it. Otherwise once chicken is browned, add it back to the pot
  6. Pour cilantro mixture over the chicken and turn heat to high
  7. Lock cover on the pressure cooker and bring to high pressure
  8. When high pressure is reached, adjust heat to maintain high pressure
  9. Set time for 12 minutes
  10. When time is up, remove from heat and do a quick release
  11. Serve with green papaya salad (Recipe to come)

 

 

3 YEAR ANNIVERSARY!

Pressure Cooker Convert is 3!

DSCF8330

Yeah, I know, I am using the same picture from my first anniversary, but my Kuhn Rikon looks so adorable in its birthday suit, I just had to use it again.

It’s not the exact day, but an invoice from my Web Host reminded me that it has been 3 years already since I started this blog.

I like to think that slowly but surely I have been improving my blog, and hope to continue doing so.

Over the next year I plan to switch over to a nicer looking layout and add some videos, as well as some other things.

I think I will probably keep this post on the shorter side, since it is currently 90 degrees… INSIDE!

So, before the heat causes me to slip into incomprehensibility, jdowotta jldldjpa0, iyioovovovodje allldlelllrlll w;w;w;w;w;, sdopfsadrgigi!

Pressure Cooker Matambre

The Argentinian Favorite Matambre Done Pressure Cooker Quick

Matambre2

Don’t cry for me, Argentina, I think my version of your national dish turned out pretty well!

So, what’s the difference between Bracciole, Rouladen, Matambre and various other rolled meat dishes? A lot of it has to do with the filling and the sauce. I have made Rouladen plenty of times before, and there are some similarities, except that the Rouladen is made as smaller, individual rolls, whereas the Matambre is one large roll that is then sliced into individual pieces.

Matambre Ingredients

The tricky part of this recipe is butterflying the flank steak. If you have a butcher who will do this for you, take advantage of it. Don’t be a hero! If you do it yourself, you will end up with a few tears (you can read this as either word that shares this spelling, they both will be true). Fortunately the meat I bought had another smaller piece with it, so that I was able to make a couple patches to fix the holes that I wound up with. If you don’t happen to have a meat patch kit, just push together as best you can.

Flank Steak Seasoned

For the butterflying, lay the meat on a cutting board with the grain running vertically as you are looking at it. With a sharp knife (I used a boning knife), carefully slice through the center, stopping about an inch away from the edge, so that you can open it like a book.

Open it up and cover with plastic wrap.

Using a flat mallet, pound until it is all a uniform thickness (it does not have to be super thin, just try to get it even).

Now, turn the meat 90 degrees so that the grain is running horizontally.

Flank Steak w:garlic

Sprinkle the meat with salt, pepper and oregano.

Sprinkle on the chopped garlic.

Arrange thin slices of onion on steak, leaving about an inch on all sides.

Lay the spinach leaves over the onions. I bought the pre-washed, bagged spinach to make things easy.

Arrange the carrots in rows going across the meat horizontally. I kept the carrots whole since they were small, but next time I will cut them in half because the thicker parts were a little crunchier than I prefer. Also, I didn’t peel them, because they were small and I didn’t want to peel away most of the carrot. If your carrots are larger, you can peel them and cut into quarters.

Matamabre Pre-Roll

Next, place the whole boiled eggs near the center in a single row.

Sprinkle olives around, over the top of the other fillings.

Get about 6 pieces of cooking twine ready, long enough to fit around the rolled steak.

Starting at the bottom, roll the meat toward the top, jelly roll style, keeping it tight.

When you are finished rolling it, place the seam on the bottom.

Using the cooking twine, tie it near each end, then tie 3-4 times in between.

Matambre Pre-Cook

Add 1-1/2 cups water to the pressure cooker pot and turn heat to high. This recipe works best in a wider pressure cooker, but roll can be cut into 2 pieces to fit into a narrower cooker. I cooked this in my Fissler, and I was barely able to fit it in one piece with a little bending.

Stir in 1 teaspoon of beef base (I use better than bouillon) and a little salt and pepper. The beef base has quite a bit of salt, so you won’t need much. You can substitute 1-1/2 cups of beef stock for the water and beef base. Add a splash of red wine.

Add the matambre into the pressure cooker pot, seam side down.

Matambre Rolled2

Add two bay leaves then lock the cover on the pressure cooker and bring to high pressure.

When high pressure is reached, reduce heat to maintain high pressure and set time for 16 minutes.

When time is up, remove pressure cooker from heat and let pressure come down on its own for 10 minutes, then do a quick release.

Let the matambre rest for at least 10 minutes. It can also be cooled and served at room temperature.

Slice into 1-inch slices. Can be served with or without some of the pan sauce. I served it cool, so didn’t use any of the pan sauce.

Traditionally, matambre is served with chimichurri sauce, but I was too lazy to make some. If you would like to make some, here is a recipe from a reliable source. There are a lot of other recipes online if you would like to try a different one.

Matambre3

I just served the sliced room temperature matambre with some roasted red potatoes and it was just right for the relatively warm (but not super hot) temperatures we have been having this week.

Pressure Cooker Matambre
Print
Recipe type: Entree
Cuisine: Argentinian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Stuffed Flank Steak Argentinian Syle
Ingredients
  • 2 pounds flank steak
  • ½ onion, thinly sliced
  • 3 ounces or so fresh spinach
  • 4-6 small carrots, halved (if larger, cut into quarters)
  • ½ cup green olives with pimentos
  • 4 cloves garlic, chopped
  • 3 boiled eggs, peeled
  • salt
  • pepper
  • oregano
  • 1-1/2 cups water
  • 1 teaspoon beef base (can substitute 1-1/2 cups beef broth for the water and beef base)
Instructions
  1. Butterfly and pound the flank steak (see method above)
  2. Arrange on a cutting board with the grain running horizontally
  3. Sprinkle with salt, pepper and oregano
  4. Sprinkle on the chopped garlic
  5. Arrange slices of onion on steak
  6. Lay spinach leaves over onions
  7. Arrange carrots in rows going across horizontally
  8. Place eggs near the center in a row
  9. Sprinkle olives around over the top
  10. Starting at the bottom, roll meat toward the top, jelly roll style, keeping tight
  11. Place seam on the bottom
  12. Using butcher twine, tie near each end, with 3-4 pieces in the middle
  13. Add 1-1/2 cups water to pressure cooker pot and turn heat to high
  14. Stir in the beef base and a little salt and pepper
  15. Add a splash of red wine
  16. Add the tied meat into the pressure cooker pot (if you pot is narrower, you may have to cut the roll in half)
  17. Add two bay leaves then lock the cover on the pot and bring to high pressure
  18. When high pressure is reached, reduce heat to maintain high pressure
  19. Set time for 16 minutes
  20. When time is up remove from heat and let pressure come down on its own for 10 minutes, then do a quick release
  21. Let rest for at least 10 minutes, or it can be cooled and served at room temperature or cooled slightly.
  22. Slice into 1-inch slices. Can be served with or without some of the pan sauce. Can also be served with Chimichurri Sauce