Fall Blogorama, EGGPLANT; Savory, Simple, Nasty, Sweet?, and Nearly Famous

Inspiration from across the internet

Grilled Eggplant Recipe Illustration

Grilled Eggplant Recipe Illustration

If you’re interested in finding out more about the above Grilled Eggplant illustration, click here. Eggplant??! EEEEISH! Yesterday I left a bowl of scooped out eggplant flesh on the kitchen table. I had left it there to get it out of the way whilst I prepared the rest of the ingredients for the fabulous eggplant-yogurt dip for book club last night. He sat down at the table for his morning coffee. IIISSSSHHHH, he said. What’s that? It looks like some wet work I sent the shop-vac after. It all began with a search of Afghani food for our book club potluck, knowing there were eggplant in the garden, and onions in my tiny pantry. What I discovered were posts and pictures of some pretty funky and creative dishes that I’ll be preparing in my teensy-tiny oven in my trailer kitchen. The Farmer’s Markets still have a good bit of the deep purple, cylindrical vegetable. They do transform dramatically once roasted and skinned however. Be brave. If you can possibly get over the snail-like texture of the flesh of the beast, you’ll find sweetness underneath.

Eggplant and Black Bean Rollups from Vegan Runner Eats

Eggplant and Black Bean Rollups from Vegan Runner Eats

Eggplant Savory From Alina; Vegan Runner Eats Eggplant Rollups with Black Bean-Potato Stuffing Gluten-free and gloriously without much processed food involved.  I’ll maybe try sweet potato in lieu of Irish potato.  Don’t know yet. You’ll need: eggplant, homemade or storebought marinara sauce, potatoes, onion, garlic, yellow or orange bell peppers, black beans, oregano, thyme, sage, sweet paprika, nutritional yeast, salt n peppah.

From Barefoot Essence

From Barefoot Essence

Eggplant Simple: From Barefoot Jacq; of Barefoot Essence.  “un-fussy gluten-free plant-based food + inspiration to live with less stuff delivered to your inbox.”  Cool. Eggplant Hummus Pizza What you’ll need: eggplant, homemade hummus (or store bought), homemade or store bought marinara sauce.  Jacq’s got a recipe for a Portuguese pumpkin hummus I’d like to give a spin as I’ve got a tub of roasted acorn squash in the teensy-tiny-grateful fridge..  You can also sprinkle on a bit of nutritional yeast or vegan cheese. Click here for the link to her Portuguese pumpkin hummus

Portuguese Pumpkin Hummus for the Eggplant Hummus Pizza

Portuguese Pumpkin Hummus for the Eggplant Hummus Pizza

Click Here for the link to make the homemade pepper paste if you’re so inclined.

BBQ Eggplant Spaghetti

BBQ Eggplant Spaghetti

Eggplant Nasty: Now some folks would think those two words are synonymous. From Justin Fox Burks and Amy Lawrence of The Chubby Vegetarian: The Chubby Vegetarian BBQ Eggplant Spaghetti The recipe calls for 2 Italian eggplant, halved.  That only makes ½ cup of “pulled” barbecue.  If you’ve got more room in your oven, roast more than one.  Shoot!  Even in my scrawny, little (but so grateful I’ve got it) trailer oven I can get 4 split eggplant resting on parchment stuffed into the box. What you’ll need:  eggplant, canola oil, Memphis BBQ Dry Rub (recipe included), Chipotle BBQ Sauce (again recipe is in here, or buy your favorite), spaghetti noodles, dairy or vegan cheese.  Memphis BBQ Dry Rub: chipotle, smoked paprika, sweet paprika, garlic powder,  salt, cumin, black pepper, brown sugar, thyme, oregano, and ancho chili powder.

Eggplant Chocolate Cake with Nespresso

Eggplant Chocolate Cake with Nespresso

Eggplant Sweet!!? From Billy Law’s A Table for Two. Eggplant Chocolate Cake with Nespresso I actually found a dessert eggplant.  It looks good.  It looks like a deep and profound experience.  This is a chocolate, coffee, vanilla, base that piques my interest.  A flourless chocolate tart with a sweet short pastry crust that’s elegant I’m looking forward to making.  The recipe was inspired by a classic Melanzane al Cioccolate, that you can search out and try too.  It’s Italian. And scha-weet!!  And a bit heavy with all the deep frying of the eggplant.  Us southerners would probably prefer that.  Not me. Maybe the folks “down under” have different taste buds.  Kinda doubt it. When I conduct this experiment, I suspect I’ll use Italian espresso powder as that is more commonly available down heah in SW VA. What you’ll need: eggplant, dark chocolate, eggs, cocoa powder, Nespresso or espresso powder, almond meal, powdered sugar, baking powder, sliced almonds, flour, butter, salt. See? Simple.

Vegan Eggplant Parm Cupcakes

Vegan Eggplant Parm Cupcakes

Eggplant Nearly Famous; From the vegan kitchen of dr caligari; Vegan MoFo2: Eggplant Parmigana cupcakes Craaayyyy-Zeeee appetizer or snack for cheffy friends. What you’ll need: flour, baking powder, baking soda, salt, non-dairy milk, oil, non-dairy cream, cashews, basil, eggplants, tomatoes, garlic, cute little cupcake cups. I’m LOVING the late October smells and getting all cozy on chilly at night.  We’ve replaced the light, white chenille coverlet with a big down comforter to snuggle under.  I’m happy harvest is right around the bend.

Advertisements

Fall Blogorama: Sweet Potato; Simple, Savory, Nasty, Sweet, and Almost Famous (not necessarily in that order)

Prompted by a friend that likes the photos and food ideas posted on the Beth and the Biscuit Facebook page, I’ve put together a few zoomy items that would feel good this fall. These recipes and meals come from phenom bloggers I admire for their food and/or food and photography.

If you cook like I do, these recipes are IDEAS that point to a tasty plate, they are NOT the tasty plate. It becomes a spiritual exercise. A Food Yoga. Look to your Farmer’s Markets for alternate colors and flavors.

Simple Market Plate: from Carrie on Vegan

What’s in it? Warming up this plate for the fall, I’ve adjusted the meal slightly to what appeals to me now at the Farmer’s Market. Baked sweet potato, sautéed spinach or fall greens, beans (I’d make chili or barbecue beans, personally), caramelized onions, roasted beets (or pickled – yum), and Carrie’s vegan take on Bob’s Big Boy Roquefort cheese spread.

Simple Plate

Simple Plate

Savory: Sweet Potato Tacos from Sarah di Grazia.
sweet potato taco di grazia

What’s in it? Well, you’ll need: onion, small yellow squash, small zucchini, broccoli florets, bag meatless beef grounds** (or lentils if you’re foregoing the faux), black olives, black beans, olive oil, jalapeños, Greek yogurt, cilantro, hot sauce, sweet potatoes

NASTY: Sweet Potato “Po’ Boy” with Creamy Southern Coleslaw from Barb at That Was Vegan?

Seriously? Well…OK then. What’s in it? Barb’s recipe for beer-battered sweet potatoes. Yee-haa!!

Beer-Battered Sweet Potato "Po'Boy"

Beer-Battered Sweet Potato

Almost Famous: Mushroom + Stout Pot Pies with Sweet Potato Crusts; Laura’s amazing recipe from The First Mess

This blog is worth a look just for the photographs alone. Total food porn.

What’s in it? Grapeseed or other neutral oil, shallots, leek, thyme, garlic, tomato paste, mixed mushrooms, (spelt flour (or GF flour/blend of choice–I’ve read that sorghum flour is great for thickening sauces), stout or other dark, heavy beer (Source out a darker GF beer or use red wine instead if you can’t consume gluten), balsamic vinegar, tamari soy sauce, pitted kalamata olives, parsley, small sweet potatoes

Mushroom + Stout Vegan Pot Pie with Sweet Potato Crusts

Mushroom + Stout Vegan Pot Pie with Sweet Potato Crusts

SchaWeet!: Sweet Potato Casserole Blondies from Maggie Muggins; The Vegan Cookbook Aficionado. Vegan MoFo, Day 16, Sickly Sweet Sundays

This is a beautiful weekend treat recipe when you’ve got some sweet potatoes already baked and are desirous to WOW yourself.

Sweet Potato Blondie

Sweet Potato Blondie

What’s in it? Sweet potato puree, canola oil, brown sugar, white sugar, ground flax seed, non-dairy milk, vanilla, all-purpose flour, baking powder, cinnamon, nutmeg, salt, marshmallows, candied pecans, caramel sauce.

Enjoy. Let me know what you think of these ideas in the comment section below. See ya!

Personal Chef is an Art Form

Beth and the Biscuit is like a big Jackson Pollack painting seen from up close. I’m going to give the process of creating it time and pull back from it on occasion to get a bigger view. In essence, Beth and the Biscuit has several tones to it. It IS a personal chef Business (big B). When I think of myself as personal chef, I am an artist and formulate marketing the personal chef business as an Art. I believe this is a teachable skill. I also think Hungry Folks, the people we share our talents with, will see the value in hanging us in their kitchens (so to speak :-)). Through the Facebook business page, personal chefs accustom themselves to what other kitchen artisans are doing; what they’re cooking, how they package, who they are. Hungry Folks that are following the antics on the page get accustomed to seeing personal chefs at work and will select one or two personal chef artists that they think best suit them. And they will hire those food artists to feed them the colorful, brilliant food. Is any of this making ANY sense what so ever?

I look forward to reading from you what you’re newly sketching up. I am deeply grateful for the connection. In my mind, that’s what we’re all about. B.

So, Can You Cook?

Personal Chef Lesson 1

Me: Dear Beth, Can you cook?

Beth: You Bet!! Shoot!

Cartoon light-bulbs flash on to the right, there above your head. It has occurred to Beth:

“I can dump the crappy job I’ve got now. They don’t appreciate me. I’m so disappointed and stressed out. I’ve been in “my profession” for 20 years and still I have someone riding my poor, tensed neck. Yeah, I’ve got enough financial resources to get a full, naked body massage from John at the gym and a pedicure from Pretty Nails.”

But the stress is chronic and can’t be rubbed out, drank or eaten away, no matter how good the human touch, or the adrenaline rush feels at the time. Are you familiar with the term “comfort food?” Can you see the results of slathering all that creamy, savory medicine on top of your soul boo-boo? One day you notice you’ve gained 40 pounds from all the fight or flight hormones coursing through your poor body. It’s really not your fault, you know.

You’re here now because you’ve had an “Ah-HA”: “Hey, I can cook!! Whew! Maybe there’s a way out of this darkness y’all. I’ll make dough, while meeting kind, grateful people.”

Oops, like coming down hard when you think there’s another step, Aarrrgghg, you realize: “I can’t change jobs, I’m 50-freaking years old! I’ll be running, managing, taking the heat for my mistakes, my bad cooking, and my nasty halibut – it was an accident, I swear.” Then it’s: “where do I find folks to cook for?” And the best one: “Will they like what I’m cooking?”

Not yet. Not just yet. Wait just a hinky-dinky minute before Aunt Gladys comes stomping into your dreams of making your own way in the world and scattering your hopes to high heaven (or low hell as the case might be). Dark, evil Aunt Gladys. You’re probably not familiar with her, because she’s MY Aunt Gladys. But you have one too. You’ll recognize her in the room. When she talks, she always uses exclamation marks and the word “should”. She’s kinda smelly too.

This is my story. This is a look-back from six years down the road, vacillating between “hobby-cook” and personal chef business cook. At the time I didn’t know there was a difference. Damn! I didn’t even know there were personal chefs!

So, Can you cook?

“Yeah, well my friends say I can cook. My family is (mostly) always eager for dinner time – maybe they’re just hungry.” That last nagging, sad, little doubtful thought comes from a different side of my familiar, dark, twisty Aunt Gladys.

But then, in your imagination, you see yourself, under the bright lights of the kitchen set, standing in front of camera 1, like Rachel Ray, a demo-cook turned TV diva. “Yay!! Cooking is cool, it’s creative. Grateful families will gaze lovingly at my food and each other as they savor each morsel: ‘Gee, Hon, how did we EVER eat before Chef Beth came into our lives?’ Smile. Sigh. ‘Say, Hon, Let’s tell ALL our friends about Chef Beth!”

I can tell you from this end of the kitchen, becoming a personal chef is an exciting opportunity if food pulls your cork. You’ve shown up at the right place or at least A PLACE to start an adventure. There is no dark side to this adventure. There are some shadows, but having the dice to roll for your financial independence is always more fulfilling than your prospects for fame and fortune relying on somebody else, be they nice-guys or jerks. You are ready for an adventure. You know life is meant to be fun. You’re not having any fun now. Things change. You change. Slap on these Progressives glasses and let’s go!

SKREEETCHHH!! Waiiiitttt a dang minute! Just who is this person coercing me down this rosy road?

Figure 1 Beth and the Biscuit Self-Portrait

My name is Beth Wright. I am “Elizabeth” when working in the corporate world, “Miss Beth” if you’re my mother. And she’s dead, so there’s that.  

Before I was the face of Beth and the Biscuit, I was practicing architecture. Big city architecture in big, ankle-biting firms, real growling, snarling, dog eat dog, you know? Sometimes it was screaming, 90 miles an hour fun. I got some cool boots, made an ass out of myself at parties, and drank too much, travelled a lot and everwhere. Most times it was chillingly scary. Construction is a yelling business. It’s all about the carrots and sticks; many big, gnarly, whomping sticks and a couple of teensy-tiny, shaved, slick baby bagged carrots. I always joked with our lead architect that there was a shelf of asses outside the boss’s door for after his had been chewed off. I hung around for the 60k/year and my credit cards, mortgage, and massages. Boy I needed the massages! Also, I went to college for this. What I meant to say was: “PRIVATE College”. Yikes.

I got fired. The entire architecture staff got fired, shot-by-shot. One here, one there, ME, another one. By the way, I got fired with a boat-load of extravagant-spending credit card debt and college loans.

What to do now? I got on board with temping agencies for drafting. Nasssty, mean, unconscious bosses. But I earned a few bucks.

What ELSE can I do, when as luck would have it, being a human sitting in an architecture firm isn’t working out. I’m bored. I’m exhausted. Well, I can cook.

I had maids when I was little. People cooked for other people. I can cook. I can cook for other people. Poking around the internet, I found “personal chef”. I was THAT green and had no idea there was a professional title for this. Did I want to go to school again to learn how to cook? Nope, I’d already spent 8 years in architecture school. My mom was a fabulous home-cook. I know how to cook. I can cook. No more school for me. What then?

Personal Chefs Network was what was then. I found them on 2007 internet. Now when you’re Googling around OPCW (Other Personal Chefs Websites) you’ll probably see a few of the PCN logos. The company doesn’t exist anymore except in the hearts and minds of us that have fond memories of some very cool folks no longer on the planet. But most of those dear souls are still on the planet, some of the most creative, active, sharing and vibrant people you’ll meet, and I’m almost sure you will.

I joined PCN, they sent me a software program, a couple of notebooks one with marketing and business suggestions and another one with recipes.

I have no memory of how I arrived at the name “Beth and the Biscuit”. I vaguely recall thinking about southern women and quick breads and how Minnesotans would find that charming. My first website sucked. I bought cheap-ass business cards from Vistaprint, a magnetic sign for my car and stickers for my windows. I started networking. I had no idea what sort of menu I was going to be offering, my prices for those menus, or who was going to want my services. I just started talking.

In 2007 marketing was all about “face-time” and the “3-Minute Elevator Speech”. Boy has the internet changed marketing!

Now, as an architectural/learn-by-observing type of person, what I thought I wanted was to shadow another personal chef. You know – show me how to walk in a door, put down groceries, start an oven. I really did know nothing about nothing in this world. I asked around if anyone wanted me along on their cook-date. No takers.

Finally I ran into a wonderful Hungry Person (HP, “people” plural) who didn’t want to cook anymore. She’s still a friend of mine, even though I did melt her son’s G.I. Joe’s in her oven on my second cook-date. Another story told at another time. I didn’t tell her about the G.I. Joe’s, I assumed her son didn’t miss his toys and she couldn’t smell the remains. Maybe those personal chefs I asked to shadow knew instinctively I was trouble.

Time marches on. I hire my S.O. as web master. He knows about search engine optimization (SEO). My life experience sees change. During this phase I’m still working at part-time retail, fun, hobby-work.

Then, one day I discover Beth and the Biscuit Personal Chef Service was the first page of the “Minneapolis personal chef” search engine, ranking high, “above the fold”. Now I get calls from all across the county and the planet for this and that service for this and that friend.

I lived in someone else’s kitchen every morning; shopping, chopping, tasting and tossing up sanity-saving meals for the HPs. I even got so busy I hired an assistant (and a fabulous one too!). If this is the definition of “success” in personal chef world, then yes, I was successful.

My cooking style is stream-lined Zen cooking, preparing seasonal, organic nourishment. We had an organic garden. People paid me for our produce to use in their meals. Nice.

My family has relocated into a slower and a saner (debatable) lifestyle in southwestern Virginia. Slowing down has provided me a space to re-evaluate Beth and the Biscuit Personal Chef Services, move stuff around, make a more malleable fit. There is a slight shift in the name of the business. Now it’s Beth and the Biscuit connections for Personal Chefs.

I’ve got a perspective you’ve not. I’ve got that “Some-knowing”; “I’ve been there and have the burn scars to show it” look of a dusty veteran. I’m not wearing the toque anymore, unless pressed. I’m not a competitor of yours. I’m an aid. I’ve been where you are. You can be an amazing personal chef. Your Hungry Families will love you and be grateful. After your initial shock of a new career wears off, you’ll understand you can choose the families you cook for.

I started in 2007. Today there are so many more options when you first discover: “Hey, I can cook.” There are big stories about how far the profession of personal chefs has advanced and the options opened to you. You lucky cook, you.

The important thing now is to see a big picture. Please keep (or find) some wide-eyed innocence and optimism. Here’s a suggestion: you cannot be desperate for money. A new career won’t work for you and you’ll be stressed out again and unhappy. This is a truism. Have you noticed you always find the best friend when you’re getting ready to leave town? You always find the best-looking, sweetest, hottest, most fun boyfriend when you’re not looking for someone. It’s the same thing with money. It’s a tool, not an object. Breathe. You’ll do fine.

Now go. Get ready to get back into the slippery saddle of your current day job. It’s not for long. Soon you’ll be back here, uncovering skills and talents you suspected you had. You might still be unhappy in your creepy job, but there’s always that Mile-High Mousse you’ve been meaning to take to the Fellowship Hall to wow them at the Wednesday Spaghetti Supper. Make the mousse. Blow their starched aprons off!!

 

B.

 

 

 

 

 

 

 

 

 

Jesse Miner has blown poor Bittersweet’s October blog-mind with his Smoky Tomato and Kales Soup. It’s still a few weeks before spring! We can still eat winter soup. Especially winter soup with potatoes and quinoa.

BitterSweet

Typically, sharing about the latest and greatest issue of VegNews is a big waiting game. Rarely does my own copy arrive before I spill the beans, but I can usually resist the urge to post about it at least until the designated month on the cover. Needless to say, that’s not the case for the incoming November/December issue. As soon as I learned that at least one copy was out in the wild, that signaled that it was fair game. This collection of articles and recipes is so enticing, so irresistible, that hopefully my impatience is pardonable this time around.

Returning with another column of My Sweet Vegan, I’m thrilled to share what may very well become the holiday dessert that everyone talks about for years to come: Black Forest Parfaits. The classic Christmas cake has been broken down into its essential components to be reassembled in delicate layers…

View original post 183 more words

Big Community Effort Here! Wouldn’t it be swell if all communities liked their folks this much!!? (Can you read this? It shows up grey text on a black background as I’m sharing this)

Bistro Kids Blog

Mark your calendar!

The Kansas City Food Circle is celebrating the 15th year for our Eat Local (and Organic!)

Expos, which kick off the local growing and farmers market season each spring.

Visitors can buy local, organic produce; free-range meat, eggs and dairy; and vegetable

seedlings for home gardening. The Expos are also a great place to learn more about and sign

up for Community Supported Agriculture (CSA), where you can buy your food directly from

farmers.

 

Saturday, March 30 at the Shawnee Civic Center in Shawnee, KS from 9-2

 

13817 Johnson Drive

Shawnee, KS 66216

 

and

 

Saturday April 6 at the MCC Penn Valley Gymnasium from 9:30-2:30

 

 

3201 SW Trafficway

Kansas City, MO 64111

(between SW Trafficway and Broadway)

 

The Expos also offer opportunities to learn more about local, organic, and free-range food by

providing unique, free workshops each year. This year’s…

View original post 419 more words

How To | The Recipes (B&tB Cook Date for a Hungry Family)

These are the recipes from the previous Beth and the Biscuit blog post How To |…

I’m grateful and happy to give credit here to:

Eating Well

Familyfreshcooking.com and Marla Meridith

Food Network Magazine; 1000 Recipes for Super Fun Food for Everyday

Cuisine at Home

Ragu

We are not restaurant cooks. NOTHING I make once I make again. I can confidently say that about everything that I put my hands into that will eventually get eaten.

The following is the initial e-mail between Sarah and I. I’m giving her the recipes shot through the narrow hole in MasterCook that allows that sort of thing.

From time to time you’ll see a “Coborn’s” reference. Coborn’s Delivers is an online grocery delivery service in the Minneapolis metropolitan area. We use this service for basic ingredients. I do so highly recommend saving yourself time and your Hungry Families $ by using a service that delivers.
Lund’s is a “high end” grocer. They have a cornucopia of fresh, local and organic produce and Alaskan seafood.

Subject: RE: What’s Cooking the Week!!

From: Beth Wright

To: ‘Sarah Lang’

Date Sent: 8/6/2012 9:40:20 PM

Bring your own mandoline or ask Mel. Yes, just completed Coborn’s order. I’ll send you what you’ll want to pick up. Ask Melissa about the time. Do you have her email?

From: Sarah Lang [mailto:sarahlang1023@yahoo.com]

Sent: Monday, August 06, 2012 8:37 PM

To: chefbeth@bethandthebiscuit.com

Subject: Re: What’s Cooking the Week!!

Wow what a menu! I’m excited and up for the challenge! Do the O’Hallorans have a mandolin? Did you order from Coburn’s? Please let me know what I need to buy at Lunds. Would it be ok if I arrive at the O’Hallorans at 8am? Thanks Beth!

________________________________________

From: Beth Wright <chefbeth@bethandthebiscuit.com>;

To: <sarahlang1023@yahoo.com>;

Subject: What’s Cooking the Week!!

Sent: Mon, Aug 6, 2012 11:56:49 PM

Sautéed Halibut with Pineapple & Jalapeno Salsa, with green beans,

toasted almonds and quinoa, with Mason jar Mint Limeade

Romesco Chicken on Zucchini linguine; Boneless, skinless chicken breast

with toasted almonds and Parmesan cheese, on a bed of slender zucchini

on top of a sauce of bell peppers, tomatoes and garlic (NO GARLIC), with

blackberry-grape sundaes with vanilla ice cream.

Honey-Lime Chicken Fajitas with Roasted Salsa Verde and Grilled Fresh

Corn with spicy lime dressing, and watermelon salad.

Whew!! This will be a big one for you this week!! I’ve not pulled any

punches. You’ll be alone and struttin your stuff! B.

* Exported from MasterCook *

Fish Fillets with Pineapple-Jalapeño Salsa

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Fish & Seafood Sauces, dressings

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

Salsa
1 small ripe pineapple

1/4 cup minced scallions

3 tablespoons chopped fresh cilantro

3 tablespoons lime juice

2 tablespoon minced fresh jalapeño pepper (about 1 large)

1/4 teaspoon salt

Freshly ground pepper to taste

Fish

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper to taste

1 pound catfish — tilapia, haddock or other white fish (we’ll use halibut) fillets (see Notes), cut into 4 portions

1 tablespoon extra-virgin olive oil

Preparation

1.To prepare salsa: Cut the top and skin off pineapple, remove the eyes

and core. Finely dice the pineapple (you will have about 4 cups diced

pineapple) and place in a medium bowl. Add scallions, cilantro, lime

juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and

pepper. Serve immediately or cover and refrigerate for about 1 hour to

allow flavors to blend.

2.To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon

pepper in a shallow dish; thoroughly dredge fillets (discard any

leftover flour).

3.Heat oil in a large nonstick skillet over medium-high heat. Add the

fish, working in batches if necessary, and cook until lightly browned

and just opaque in the center, 3 to 4 minutes per side. Serve each

portion of fish with about 1/4 cup salsa each.

Nutrition

Per serving : 192 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 43 mg

Cholesterol; 14 g Carbohydrates; 13 g Protein; 1 g Fiber; 405 mg Sodium;

305 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 3 lean meat, 1/2 fat

Description:

“Mid-Summer FM Menu Special 2012”

Cuisine:

“Summer”

Source:

“From EatingWell: July/August 2011”

Start to Finish Time:

“0:35”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 240 Calories; 7g Fat (26.6%

calories from fat); 20g Protein; 24g Carbohydrate; 2g Dietary Fiber;

66mg Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2

Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat.

Serving Ideas : Serve simple sautéed fish fillets with jalapeno-spiked

pineapple salsa for a Caribbean-inspired meal. Serve with black beans

and brown rice.

Sautéed Halibut with Pineapple & Jalapeno Salsa, with green beans,

toasted almonds and quinoa, with Mason jar Mint Limeade

NOTES : Tips & Notes

•Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 1

day.

• Notes: Catfish: Look for U.S. farmed catfish—it’s sustainably raised

in non-polluting inland ponds and fed a mostly vegetarian diet.

• Tilapia: U.S. farmed tilapia is the considered the best choice—it’s

raised in closed-farming systems that protect the surrounding

environment. Central and South American tilapia is considered a good

alternative. Avoid farmed tilapia from China and Taiwan—where the fish

farming pollutes the surrounding environment.

• Haddock (Scrod): To get the best choice for the environment, ask for

U.S. Atlantic “hook-and-line-caught” haddock—this method causes the

least damage to the sea floor and has the least bycatch.

* Exported from MasterCook *

Green Beans with Toasted Walnuts and Quinoa
Recipe By :

Serving Size : 4 Preparation Time :0:10

Categories : Sides, Vegetable

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup dry Quinoa(prepare to package directions)

1 pound fresh Green Beans — washed and trim ends

a few pinches of fine Sea Salt

1/4 cup toasted Walnuts (see notes)

drizzle of Walnut Oil

a few ounces crumbled Blue Cheese

Toppings

Have extra nuts handy for topping each serving.

Method

Nuts

•Pre heat oven to 350 degrees F with the rack in the middle. For such a

small amount you can use a toaster oven, I always make a Big Batc

though. Toast nuts for about 10 minutes or until slightly browned and

fragrant.

•Prepare your quinoa and fluff with a fork.

Green Beans

•Fill a large pot 3/4 full with water. Add a few pinches of salt and

bring to a rolling boil. Prepare an ice bath full of water to dunk beans

in when they have finished cooking. This will set the color and keep

them crisp.

•Add the beans to the water and make sure they are fully submerged, add

some more warm water if needed. Boil beans over medium high heat for

about 2 minutes. They should be bright green and tender enough to be

speared with a fork.

•Drain beans in a colander and immediately put them into the ice bath.

Swish them around in the bath until cool. Remove, and blot with a clean

dish towel to remove dampness.

Assembly

•Chop beans into little bite sized pieces. Toss with oil and nuts and

some blue cheese. Serve over a bed of quinoa. Top with each serving with

extra nuts and cheese.

•Serve at any temperature.

Description:

“Mid-Summer FM Menu Special 2012”

Cuisine:

“Summer”

Copyright:

“Copyright © 2009 Marla Meridith {FamilyFreshCooking.com}. All Rights

Reserved”

Start to Finish Time:

“0:25”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg

Cholesterol; 0mg Sodium. Exchanges: .

NOTES : Notes

•I toast a pound of nuts at a time. Store them in an airtight bag in the

fridge, this way they stay fresh and you can use them for anything at

any time.

•I use [red quinoa| here. Use any color you have on hand. My favorites

are the red and black. They stay a bit more firm and to me have a bit

more of a nutty flavor.

•If you cannot find walnut oil, olive oil will be a great substitution.

So would any other nut oil. Unrefined Coconut Oil would be tasty too.

* Exported from MasterCook *

Mint Limeade
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beverage

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 1/2 cups sugar

1 1/2 cups water

1 lime — cut in wedges

6 mint leaves

1 1/2 cups lime juice

1/2 cup lemon juice

Bring 1 1/2 cups each sugar and water to a simmer, stirring until

dissolved. Let cool.

Muddle 2 lime wedges and some mint leaves in the bottom of a mason jar.

Mix the sugar syrup, 2 cups water, 1 1/2 cups lime juice and 1/2 cup

lemon juice in the mason jar.

Direct the drinker to add ice!

Cuisine:

“Summer”

Source:

“Food Network Magazine 1,000 easy Recipes Super Fun Food for Everyday”

– – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 304 Calories; trace Fat (0.1%

calories from fat); trace Protein; 79g Carbohydrate; trace Dietary

Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit;

5 Other Carbohydrates.

* Exported from MasterCook *

Honey-Lime Chicken Fajitas with Roasted Salsa Verde
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Poultry

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup tomatillo — husked, quartered

1 cup poblano pepper — seeded and chopped

1/2 cup onion — chopped

2 tablespoons jalapeno — seeded, chopped,

3 cloves garlic

1/4 cup fresh cilantro — chopped

1 tablespoon fresh lime juice

Marinade

1/2 cup fresh lime juice

1/3 cup honey

1/4 cup garlic — minced

1/2 teaspoon cayenne

1 1/2 pounds chicken breast, no skin, no bone, R-T-C

Grill:

16 6″ flour tortilla — brushed with oil

2 cups queso fresco

Place a 2 qt. baking dish inside the oven; preheat oven to 500°.

Toss tomatillos, poblano, onion, jalapeno, and garlic cloves with oil in

a bowl. Transfer to preheated baking dish and roast until tender, 15

minutes.

Pulse vegetables in a food processor with cilantro, 1 T. lime juice,

salt, and pepper to blend; if thick, add water as needed.

Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt, and

pepper together in a measuring cup. Pour marinade over chicken in a

resealable plastic bag and marinate in refrigerator for 30 minutes;

preheat grill to medium. Remove chicken from marinade and grill to an

internal temperature to 165°, about 6 minutes per side, brushing with

marinade every few minutes. Allow chicken to rest 5 minutes, then slice

into strips. Reduce grill to low.

Grill tortillas 1 minutes, flip over, and sprinkle with cheese. Cook

until cheese is melted, about 1 minute.

Description:

“Spring Menu Special April 2012”

Cuisine:

“Spring”

Source:

“Cuisine @ Home June 2008, pg. 9”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 1365 Calories; 30g Fat (19.9%

calories from fat); 72g Protein; 201g Carbohydrate; 11g Dietary Fiber;

122mg Cholesterol; 1549mg Sodium. Exchanges: 10 1/2 Grain(Starch); 6

Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook *

Grilled Fresh Corn in Spicy Lime Dressing
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sided, Grains Sides, Vegetable

Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

4 ears fresh corn — shucked

2 teaspoons vegetable oil

1 tablespoon fresh lime juice

1 tablespoon hot sauce

1/4 cup cilantro

2 teaspoons jalapeno — seeded, minced.

1/2 teaspoon sugar

salt and pepper — to taste

queso fresco — crumbled.

Preheat grill to medium. If roasting corn kernels, add a little oil to

a nonstick skillet and add corn.

Coat corn with oil and grill until lightly charred, turning frequently,

10 – 15 minutes, or toss and stir in skillet until charred a bit.

Whisk lime juice, hot sauce. cilantro, jalapeno, sugar, salt, and

pepper together in a bowl while corn grills. Allow corn to cool

slightly, then slice kernels off cob and toss in dressing to coat. Or

toss pan-roasted corn with dressing in a container. Garnish with

cheese.

Description:

“Spring Menu Special April 2012”

Cuisine:

“Spring”

Source:

“Cuisine @ Home June 2008, pg. 9”

Yield:

“1 cup”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 106 Calories; 3g Fat (25.7%

calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Watermelon Salad
Recipe By :Beth and the Biscuit adapted from Ragu

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Quick & Easy

Salad Vegan

Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/4 cup sugar

1/4 cup water

3 sprigs mint

1 lemon — zested and juiced

pinch salt

2 cups blueberries

3 cups watermelon — cubed

Bring the sugar and water to simmer in a saucepan over medium heat.

Remove from the heat and add the mint sprigs and allow to steep for 10

minutes. Discard the mint; add the juice and zest and a pinch of salt.

Combine the blueberries and the melon in a large bowl. Add the mint

syrup and too to combine. Let stand 15 minutes. Divide among 4 bowls.

Top with chopped mint.

For PC service. Pour the salad into Versatainers and top with a pretty

sprig of mint.

Description:

“Mid-Summer FM menu supplement 2012”

Cuisine:

“Summer”

Source:

“Ragú”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 131 Calories; 1g Fat (5.2%

calories from fat); 2g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 Other

Carbohydrates.

Serving Ideas : 080812; O’Halloran. Honey-Lime Chicken Fajitas with

Roasted Salsa Verde and Grilled Fresh Corn with spicy lime dressing, and

watermelon salad.

* Exported from MasterCook *

Berry-Grape Sundaes
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

3/4 cup blackberries

3/4 cup seedless red grapes

1/3 cup sugar

2 teaspoons water

1 pint vanilla ice cream

Cook blackberries and seedless red grapes, sugar and water, 10 minutes.

Remove the fruit; simmer the liquid until syrupy, 2 minutes. Stir the

fruit back into the syrup and spoon over 4 bowls of ice cream.

Cuisine:

“Summer”

Source:

“Cuisine @ Home August 2004”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 230 Calories; 7g Fat (27.9%

calories from fat); 3g Protein; 40g Carbohydrate; 2g Dietary Fiber; 29mg

Cholesterol; 56mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Fat; 2 Other

Carbohydrates.

* Exported from MasterCook *

Romesco Chicken
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Poultry

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup roasted red pepper — drained

1 cup Roma tomato — seeded

1/2 cup chicken broth

2 tablespoons fresh lemon juice

2 tablespoons olive oil

4 cloves garlic

24 ounces chicken breast, no skin, no bone, R-T-C

1 teaspoon black pepper

1 teaspoon kosher salt — divided

2 cups fresh bread crumbs

1/2 cup sliced almonds

1/4 cup all-purpose flour

1/4 cup Parmesan cheese — grated

2 egg

2 tablespoons water

1/3 cup grapeseed oil

Process bell pepper, tomatoes, broth, lemon juice, olive oil, and garlic

in a food processor until smooth. Transfer mixture to a saucepan; boil

7 minutes, or until slightly thick. Season with salt and pepper.

Trim fat from breast halves and slice each in half crosswise. Season

with salt and pepper.

Pulse bread in a food processor to make coarse crumbs. Add almonds and

pulse to chop. Transfer crumb mixture to a shallow dish.

Place flour, Parmesan, and remaining 1/2 teaspoon salt in a second

shallow dish. Blend eggs and water with a fork in a third shallow dish.

Dredge both sides of chicken in flour mixture, then dip into egg mixture

to coat. Transfer chicken to crumb mixture and pat onto both sides;

place on a baking sheet.

Heat il in a large skillet over medium-high heat. Sauté chicken 5

minutes or until golden brown. Carefully flip chicken and saute an

additional 5 minutes, or until cooked through.

To Serve: Make a bed of sauce, place chicken on top, add zucchini

linguine on the side.

Description:

“Mid-Summer FM Menu Special 2012”

Cuisine:

“Summer”

Source:

“Cuisine @ Home August 2004”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 704 Calories; 44g Fat (56.1%

calories from fat); 51g Protein; 27g Carbohydrate; 3g Dietary Fiber;

214mg Cholesterol; 912mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2

Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat.

Serving Ideas : Romesco Chicken on Zucchini linguine; Boneless, skinless

chicken breast with toasted almonds and Parmesan cheese, on a bed of

slender zucchini on top of a sauce of bell peppers, tomatoes and garlic

(NO GARLIC), with blackberry-grape sundaes with vanilla ice cream.

* Exported from MasterCook *

Zucchini Linguine
Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sides, Vegetable Vegetarian

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 8″ zucchini — ends trimmed

2 tablespoons olive oil

Julienne just the outsides of each zucchini lengthwise using a mandoline

or by hand. Discard seed core.

Heat oil in a large, nonstick skillet over medium-high heat. Add

zucchini and saute 3 minutes, or until soft. Season with lemon juice,

salt and pepper.

Description:

“Mid-Summer FM Menu supplement 2012”

Cuisine:

“Summer”

Source:

“Cuisine @ Home August 2004”

– – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 73 Calories; 7g Fat (79.6%

calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

I wrote about the Zen Cooking concept initially in Cool Grey Matter.
Go. Make Dough. Feed Folks. Big Hugs! B.

How To| Beth and the Biscuit Organizes a Cook Date for a Hungry Family

What you’re about to read is an exact e-mail conversation between myself and Sarah Lang, who cooked with me. We practice Zen Cooking or as I fondly call it: The 1 BigAss recipe. Beth and the Biscuit developed this happy way of cooking from a desperate, sad attempt to move a cookdate along smoother. You know: read recipe, gather ingredients, chop ingredients, clean up, cook, store, repeat, repeat, repeat sometimes 12 times during a cookdate. UUGGGHHHARRrrrrrrgghhhh!
So, after 4 YEARS of (struggling/straining/stressing) cooking in the “lather, rinse, repeat” paradigm Zen Cooking/1 BigAss Recipe was born.
PS, I’ve redacted Hungry Family member names because they are still all alive and might care if I publically called them out.

Subject: What’s Cooking tomorrow and OOOPPS From: Beth Wright
To: ‘Sarah Lang’
CC: ‘Beth Wright’
Date Sent: 8/7/2012 1:27:08 PM

So I forgot to add the green beans dish to the shopping list. Here are the items I’d ask you to pick up in the morning: ALASKAN Halibut, 1 # cut short wise, (v. length wise) into 4, 4 oz portions, skinned. You’ll be using the halibut for the Fish Fillet recipe Poblano pepper, 1 Cilantro, 1 bunch Quinoa, Ancient Harvest
I’ll bring to you in the morning: Green beans Tomatoes Mandolin Quart mason jars
You’ll be using the O’Halloran’s food processor. Please bring post-it note pad for labeling containers. (Note 030313 here it is! The 1BigAss Recipe) My suggestion for choreography (letters are order of menu items, numbers are the paragraphs within the recipe):

A. Honey-Lime chicken (what you’ll need: food processor, oven, foil-lined baking pan, grill pan, versatainers)
#1. Pre-heat oven 500° for the roasted salsa verde.
#3. Make and marinate chicken

B. Romesco chicken (food processor, cook-top, sauce pan, 3 dishes, large skillet, versatainers)
#1 Food Processor; romesco sauce preparation. Cooktop; pot, boil sauce 7 minutes. Hold sauce. Clean processor.
#2 Trim & slice chicken breasts – rest

C. Honey lime chicken
#2. Roast veg; tomatilla, poblano, jalapeno 15 minutes

D. Fish Fillets
#1. Prepare salsa

E. Honey lime chicken
#5. Grill pan: grill chicken breasts – rest (chicken, not you . Clean grill pan.
#3. Food Processor: roasted veg. Decant into versatainer. Label, refrigerate. Clean processor. Turn off oven.
#5. Slice cooled chicken, place in verstainers, label, refrigerate. Done.

F. Romesco Chicken
#3 food processor; make bread crumb/almond coating. Take out 3 dishes, add crumbs to one.
#4 Flour, Parm, salt, mix. Add mixture to second dish.
#5 – #7 completion. In 2 versatainers, make a bed of Romesco sauce, top with completed chicken. Hold until zucchini is completed.

G. Zucchini linguine (mandolin, cooktop, skillet)
#1 & #2, when complete, add to each versatainer beside the chicken, on top of the sauce. Make it pretty. Lid, label, refrigerate. Done.

H. Green Beans toasted walnuts with quinoa (skillet, saucepan (2), versatainer)
#1-#6. Use the skillet to toast walnuts. Sauce pan for the quinoa. Microwave or use a sauce pan for the beans. Complete, pour in versatainer, label, refridgerate.

I. Skillet roasted corn (cooktop, saucepan, versatainer)
#1-#3 Complete, pour in versatainer, label, refridgerate.

J. Fish Fillet (cooktop, skillet, foil-lined casserole)
#2-#3 Place fish fillet in casserole, foil cover, label, refrigerate. Place go-with salsa nearby.

K. Berry-grape sundae sauce (saucepan, cooktop, sieve, versatainer)
L. Watermelon salad (bowl, versatainer)
M. Mint Limeade (quart mason jar)

Please organize main menu items in the refrigerator nearby the “go-withs”.
Clean up. Turn off. You are done!

Your food becomes you, Darling, so don’t you want your food to be Beautiful?
Beth and the Biscuit Home Cooking Services 612-272-2232

(you can call me!!)

Post-PS: The recipes are in “Notes” http://www.facebook.com/BethandBiscuit in follow-up blog. Facebook Beth and the Biscuit is being an RatBasterd today. grrrrr

Does the “Big Bang” (still) Scare You?

Fear of the pressure cooker has held back prospective preservers from their sweet dreams of jams, jars of straight up-right green beans, fresh as summer vegetable soups all lined up in the pantry. You feel like you can survive swine-flu, apocalypse and 3’ January snow-storms with this stash of food you’ve put up with your own chubby little hands. This feeling of food empowerment awaits those that have overcome that fear of the Big Bang due to a dangerous kitchen appliance, the pressure cooker.

We garden and because of my “crunchy”, earth-mother nature, my DB bought one of those Gi-GOON-dough All-American ”Professional quality, extra heavy duty cast aluminum construction throughout for fast & even heating” pressure canner for Christmas. That year I put up jars and jars of stewed chicken and ranch beans. I was enthusiastic. I was tired. The thing weighs at least 15 pounds, not what I’d call portable to a cook date. No. Not me. I still have it though and use it for low-acid food canning.

There came a time when a discussion on the cooking forum erupted on pressure cookers. I think maybe Lorna Sass (see her video below) had branded everybody at the Personal Chefs Network (RIP) that year. I could buy an everyday use pressure cooker!! From that discussion, I high-tailed it over to Amazon and purchased an 8L Fagor Duo. I haven’t looked back since. I use the thing in a weekly bean-a-thon. Umami Ranch Pinto Beans in seventeen minutes!! (Yeee-Haaaa!!) I tote the light-weight, 00208 qt cooker to cooking gigs for 2 minute (TWO=MINUTE) Vegetarian Ratatouille. I use it as a regular ol’ pot on my one client that insists on keeping an induction cooktop. It is truly a big part of my cooking kit that I’m so happy I acquired.

Here’s a link to (A totally free shout-out to Fagor here. I’m not selling the cooker, I’m just showing you the info) Fagor in the event this article has convinced you to give pressure cooking the benefit of the doubt.

+Adler smoked salt, sea salt, cider vinegar. Umami Ranch Beans tasting

Umami Ranch Pinto Beans

 Caveat!!

Bean cooking for me is a “sniff and taste” exercise that has little to do with measuring. Everything in this style of cooking is “to your taste”. This recipe is prepared to My taste, here and will be prepared to Your taste, where you are.

Umami Ranch Beans

Here’s how:

A couple of girly-handfuls of dried pinto beans, soaked overnight. I brine the soaking water with a tablespoon of kosher salt. This brining keeps the beans from getting mushy.

Ingredients - soaked pinto beans, apple cider vinegar, sorghum, onion, garlic, miso paste, spices

Ingredients for Umami Ranch Beans

Spices: Penzey’s Chili 3000 (but use any fresh chili powder), Epazote or oregano, chilpotle chili powder, ancho chili powder, hot paprika, salt (I use alder smoked salt from Golden Fig, MN, nice, but not necessary), whole cumin seed ground in the mortar with the pestal (you can use just ground cumin).

Other important ingredients: 1 tablespoon red miso, 1 medium chopped onion, 6 cloves chopped garlic, a can of tomatoes with jalapenos, 1 teaspoon molasses or brown sugar, and a splash of apple cider vinegar. Optional ingredients: one-half cup of coffee, one teaspoon or cube of vegetable bouillon.

Toasting the spices:

Have all your chopping and handfuls/ teaspoons/tablespoons of this and that ready to go into the pot. This cooking is on HIGH until the top of the pressure cooker is locked down, so the preparation needs to go kinda fast. It’s a bit like a stir-fry in this respect.

The pot is on the gas eye, heating up on HIGH. I’ve added a tablespoon of organic Canola (Spectrum – no product placement ad, just FYI), and the spices. The spices start to heat up infusing the trailer kitchen with mouth-watering aromas. This cooking of the spices goes on for a minute. Then the next part occurs.

+paprika, cumin, epazote, chilies

Little piles of paprika, cumin and 3 chili powders

cooking spices

Spices are toasted in the hot oil until fragrant.

The garlic and onion gets tossed into the spices and combined. WAIT on the additional salt and vinegar, that will go in before you sit down to eat them, but while they’re still hot.

+soaked pintos, tomatoes, miso, sorghum

In go the soaked and brined beans, the tomatoes and jalapenos, and the miso. If you’ve got any coffee from this morning left over you can add one-half cup Joe here now.

+ water

Add water to cover by one-half inch(ish)

pressure-cookery pop-ups

Pop-up pressure indicator on the Fagor pressure cooker

Add water to cover beans by one-half inch. Then comes the scary part; the locking of the lid .

Lock down the lid of the pressure cooker. When the pressure gauge pops up, set the timer to seven minutes and reduce the heat to LOW. Go do something else. Clean up.

In seven minutes, turn off the timer and the cooktop. Move the pressure cooker to a cool element and re-set the timer to ten minutes to allow the pressure to come down naturally. Go do something else. Make rice, or greens, or cornbread. That would be good. When the timer goes off again, gently open the lid in the event there is steam still built up inside, this has never happened to me, but the instructions warn against it, so I’m passing that along to you. And there you have it; Umami Ranch Beans from Beth and the Biscuit.

Here are a couple of other intriguing recipes I found while researching this article today:

Rice Cooker (and pressure cooker) Orange Marmalade from Aroma Kitchen blog:

A gorgeous German Rouladen from Healthy BBQ blog. This recipe looks like something a client would have on their “Have Again” list.

Lorna Sass is in her mirrored-backsplash kitchen (how smart for cooking videos!!) using a second generation pressure cooker to prepare Chicken Soup with Lentils and Spinach. This is the first video, there’s another one if you’re interested.

That’s all for now. Go get cooking!! B.