FOOD

Chickpeas! Made from Scratch

My newest pressure cooker adventure is cooking my own chickpeas instead of using the canned ones. I still keep some cans around for backup for those days when a recipe calls for them and I don’t have any made. I find a batch will keep in the fridge and I take what I need out of it as I go. In my instant pot I can make it in about 40 minutes from start to finish. Actually it’s a bit longer considering the heat up and cook down period so I have to plan an extra hour if I need it that day. It sure beats having to pre-soak and useuse st or slow cooker. Oh and the flavour! Much more intense than the cans.

I find a ratio of 1:3 works well. In this description I’ll double this because usually that will last a few days.

Here is how it goes:

  • rinse 2 cups of raw chickpeas and add to pot (pick out and sad looking ones)
  • add 6 cups of water
  • cover and adjust the manual timer to 35 minutes.
  • make sure the steam release is closed. I have forgotten to check before and wondered why the pressure would not build up. The cooker will just hiss away until it is closed.
  • After it finishes beeping at the end let it naturally cool down so you keep the flavours in.
  • I use a slotted spoon to transfer them into a container to go right in the fridge. Most of the water will be gone but there will be some left that can be turned into a fantastic soup. Last night I just added water, some chicken pieces that I had in the freezer, rice, and made a yummy congee snack for later. It would make a great base for a lot of dishes so you could also keep it in a glass jar in the fridge for a few days.

By doing this:

  1. I save in the cost
  2. I save the time
  3. I save the salt
  4. I have one less can to recycle

Buy doing this I add flavour and nutrients to my recipes!

Recipes

Pot Roast – pressure cooker

Last night I tried something new with the instant pot. I had a nice roast beef that I wanted to make for supper. Originally, I was intending to put in in the oven but wondered if I could use the pressure cooker…after all a slow cooker works (or so I have heard but never actually do because I am not all that great at planning ahead – my meals are usually pulled together 1 to 2 hours before eating.) I used my trusty phone to type “Roast beef instant pot” and sure enough a list of sites came up. After reading a few I decided on a plan and pressed the sauté button on the Pot.

This is for sure one that will be another regular in my instant pot go-to box!
Use the Sauté feature to brown the outside. It does quite a nice job of browning. I am one of those people who have sometimes left out the browning step because of laziness. Slightly irritated by the obligation of having to do this extra step and dirtying and extra pot have argued with myself to sacrifice the caramelized flavor this step adds. While browning, I began chopping the veggies. This time I chose onions and carrots. I skipped the potatoes in lieu of rice. For my liquid, I added 2 cups of mushroom broth. Sometimes I like a wide variety of veggies but keeping it simple sometimes works best. Robin peeled the carrots which made me incredibly happy inside. That is another story which I will write about later. I sprinkled salt on top of the roast and put in the onions around to sides to sauté in the juices. I added the carrots and this is where I’d add any other spices but for super simple night I just added the liquid – mushroom broth. I put the lid on and checked the vent was sealed. I read a recipe that had 30 minutes and another had 70 so I went for the middle and manual timed in 45 min.

To serve I scooped out the roast and veggies and a cup of broth to cool and add cornstarch to. I added this back into the pot and pressed Sauté to bring the broth to a boil while it thickened.

Everything was so tender! The flavor was intense even with so much broth.

Things I will try next time are 1 cup of broth and 30 min. The carrots were a bit overdone although not mushy. I prefer them a little bit more firm but not crunchy. Other than that, it was deliciously delicious!!!!

Recipes

Chinese Beef Stew

Yahoooo!!! Another my girl approved meal…
Tonight i made Chinese Beef Stew and it turned out fantastic!
I love my Instant Pot!!
So before I forget this is how l made it:

Stewing beef
Onions
Beef broth cornstarch
Garlic
Soy sauce
Hoisen sauce
Worcestershire sauce
Carrots
Oil
Pepper
Ginger
Star anise

On saute cook onions in oil. Add browned beef. Add everything else. Put lid on and set to stew. Walk away and let it do it’s thing.

Yummylicious!

Recipes

Chicken & Yams

6 chicken thighs

Tomato cut up into big chunks

Onion

2 yams

Salt

Water or broth 1/2 cup

Cremini mushrooms or whatever is in the fridge.

  1. Saute onions.
  2. Place chicken and yams, pepper and salt on top.
  3. Put lid on and set the poultry setting.
  4. Add mushrooms at the very end while the pot is still hot and replace the lid to cook them slightly for a few minutes before eating.
  5. Cook rice.

Lemon squeezed over your bowl tastes good with this!