Happy New Year from Pressure Cooker Convert!

My Resolutions and Whatnot For The Coming Year

Goulash

Pressure Cooker Hungarian Goulash

Another year has passed, so it’s time once again to look ahead to the new year, and make promises (hopefully not empty ones) for the upcoming twelve months on Pressure Cooker Convert.

One promising thing I have noticed in my own anecdotal evidence is that it seems that this pressure cooker thing is catching on! I have noticed an increase in traffic to this site, and I would bet that all pressure cooker sites have experienced the same thing.

Again basing my facts on my own totally unscientific research, I am guessing that many folks received a shiny new pressure cooker for the holidays and are looking for recipes to inaugurate what will soon become their favorite appliance. If so, hopefully you will find something here to break in that new toy!

Chili_Bowl

My Quick Everyday Chili

Once again, New Year’s Day was the highest traffic day of the year on my site, mainly for my Black-eyed Pea recipe. If any of you tried it, I hope it turned out well and you enjoyed it. Growing up, I figured the whole black-eyed peas on New Year’s day was some obscure superstition that only my mother knew about, but judging by how many people end up on this blog after searching for “black eyed pea recipes”, I was apparently very wrong about that.

And once again, I promise to post on a more regular basis this year. After finally wrapping up a couple other projects I had been working on, I should have more time to concentrate on the important things, like pressure cooking, of course!

I have also noticed that the majority of people new to pressure cooking seem to be getting electric pressure cookers. Given this information, I think that this is the year that I am going to break down and add an electric cooker to my stable (Trying to decide between this one and this one). This way, I will be able to better answer the inquiries I get about how to adapt my recipes to an electric pressure cooker.

I already have a couple recipes in the pipeline for the beginning of the year.

For Christmas Day, I made Hungarian Goulash (pictured at top), which was one of the tastiest things I have ever made in my pressure cooker! Unfortunately, with everything that was going on over the holidays, I didn’t have the time to take step-by-step photos as I was making it, so I will have to make it again so that I can feature it on this blog (I know, it’s a tough job, but I can power through it).

I also have a Chili recipe that I will have up soon, which my wife seems to think is one of the best things I have ever made (and it is a very quick, weekday night meal to boot).

Did you receive a new pressure cooker over the holidays? If so, I would be interested in hearing which one you got, and how you are liking it so far. Let me know in the comments section.

Stay tuned for all this and more, and Happy New Year to all!

 

 

Pressure Cooker Black Eyed Peas

Ring In The New Year The Pressure Cooker Way!

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Every New Year while growing up, my mother would open a couple cans of black eyed peas, heat them in a saucepan and plop some on the plate, clearing a small space among the ham, sweet potatoes and green bean casserole to fit in the unwelcome legume. It brings good luck for the coming year to eat black eyed peas on New Years!”, my mom would say, as my siblings and I (and probably my dad as well) were thinking “This better bring good luck if I have to suffer through this.” And it’s true, canned black eyed peas with no further treatment are indeed quite bland, and the metallic flavor from the can didn’t help. In fact, my mother was even understanding in this matter, and only insisted that we take just one bite, not wanting any of her brood to hit on hard luck during the year. And I don’t think any of us took more than the one bite necessary to stave off bad luck for another 365 days.

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So unpleasant was the experience, that once on my own, it was many years before I braved a bite of black eyed peas again, and it was then that I made the discovery that “Hey, these things can be pretty darn good!”

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These days, I not only make black eyed peas for New Year’s (and even other times throughout the year!), but I make them as an entree, not just something relegated to a tiny section of the plate. Served with rice and collard greens, you have yourself an entire meal. And even if the whole luck thing doesn’t pan out, at least you got the year off to a tasty start.

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I’m sure that in some parts of this country, and in some other countries as well, some mothers make entirely awesome black eyed peas, but in the northern midwest, they were hard to come by.

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So, just in time for the New Year, I bring you Not My Mother’s Black Eyed Peas, a zesty treat, and using the pressure cooker, pretty quick too. Traditionally, these would be made with some type of pork such as bacon, salt pork or ham hocks (which I have absolutely nothing against), but I have really been liking smoked turkey drumsticks lately, so I have used them in this recipe.
I soaked the peas for just a few hours since I just bought them earlier in the day, so cooked them a little longer than if they had been soaked overnight.

Not My Mother's Black Eyed Peas
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Serves: 6-8
Zesty Black Eyed Peas with smoked turkey drumsticks, celebrate the New Year, or any other time of the year!
Ingredients
  • 1 pound black eyed peas, soaked overnight (or at least a few hours)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 7 or 8 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large jalapeño, chopped
  • ½ cup white wine
  • 3 cups low sodium chicken stock
  • 1 can Ro-Tel tomatoes with green chilis
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • ½ teaspoon celery seed
  • 2 teaspoons oregano
  • ½ teaspoon Cayenne pepper
  • 2 smoked turkey drumsticks
Instructions
  1. Heat the butter and olive oil in pressure cooker
  2. Add onions and sauté for a couple minutes
  3. Add garlic and peppers, continue sautéing for another minute
  4. Add in white wine, apple cider vinegar and Worcestershire sauce
  5. Pour in chicken stock, Ro-Tel and water
  6. Add the black eyed peas and bring to a simmer
  7. Add cumin, chili powder, celery seed, oregano and cayenne pepper
  8. Add in drumsticks (you can cut the meat off the bone first if you like, I like to put them in whole and remove the meat from the bone later)
  9. Turn heat to high
  10. Lock cover in place and bring to high pressure
  11. When pressure is reached, lower heat to maintain and set timer for 30 minutes
  12. When time is up, remove from heat and let pressure neutralize naturally
  13. If you put the turkey legs in whole, remove them to a plate
  14. Put back on heat, bring to a simmer and stir for a couple minutes
  15. While beans are simmering, cut meat from drumsticks, keeping an eye on the pot
  16. Add turkey meat back in with beans
  17. Add salt and pepper to taste, and remove from heat
  18. Serve with rice and greens