Wednesday, March 8, 2017

Instant Pot Alert! March 8, 2017

Warning:  this posted by a New Convert

JUST LOOK AT ALL THE POSSIBILITIES!
The occassion: Jamie and Alanya came by to do a basement-contents reconnaissance (as if they don't know the basement's contents by heart), in search of textiles to use at Jamie and Forrest's upcoming wedding.  --Something to give character to the hay bales on the hill, as if that weren't character enough.   As an excuse to not go down to the basement myself, I offered dinner.  Plus, it was a chance to try out my new Instant Pot, purchased in the flush of Alanya's enthusiasm.

 The table
set with three Glassie Babies, awaiting their emergence from the basement

I used the pressure cooker function for Sweet potato, turnip, & carrot Tagine,and the slow cooker function for Sütlaç.and in between was slaw with Orange Miso Dressing, decorated with eggplant boreks (see last post) and Quinoa Skillet Bread as introduced by Fred's niece, Christa.

Alanya sat opposite Jamie, who is Blog-shy.

The Sweet potato, turnip, & carrot Tagine is about as simple as it gets.  And so good.  worth making again or experimenting with.
      I used one of the turnips, none of the butternut squash, and more carrots than you see.

The cooking time is 3 minutes, but bringing the pot to pressure might take another 3-4. Impatient ones can speed things up by "preheating" by hitting "saute" for a few minutes while finishing the prep work .  You could even microwave the OJ and water..  But when you are really ready, turn the pot to off so so you can re-program after adding the following to the pot:
 Before and After

2 cups peeled, diced sweet potatoes
2 cups carrots, not peeled because the peeler was broken
1 cup, peeled, diced turnip (one was enough) [parsnips might be good]
1.5 tsp “lightly dried” ginger or 1 tsp fresh grated
1/4 tsp allspice
2 tsp sugar
½ tsp salt
½ cup fresh orange juice
½ cup water

Place everything in the instant pot.  Cover and bring to pressure for 3-4 minutes (3 was fine, as the vegetables were in smallish dice.) Use quick release.  Stir and serve

Adapted from “Root Veggie Tagine”in Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields

ORANGE MISO SALAD DRESSING 
very adapted from http://thefirstmess.com/2016/06/16/citrus-miso-slaw-10-vegetables/.
 Thank you, Jean, for the juicer.  I use it all the time.  
(I bet you don't even remember getting it for Mather).
This had a fresh tasting deliciousness, although over-powered by the cruciferous (but, as far as I know, not Christian) slaw. For that, it needed cream or mayo.  And worth a re-try.  However, for spinach.... it could be lovely.  I'll make this again.


Orange Miso Salad Dressing
Blend in a mini processor, or whatever you have:

  Grated rind of the orange

  ¼ cup fresh orange juice

  Grated rind of the lime
  2 tablespoon fresh lime juice
  1 small garlic clove, pressed
  2 Tb mellow/light miso 
      (I used garbanzo Miso.. especially mild and lovely)
  ½  teaspoon tamari soy sauce
  ¼ teaspoon dijon mustard
  ¼ cup olive oil
  ground black pepper

Quinoa Skillet Bread A corn bread that tastes healthy till you get the hint of custard and remember pouring in the cream.  This is just plain fabulous.
as introduced by Fred's niece, Christa.from 101 Cookbooks.  

I lined my springform pan because it leaks..
If possible, weigh rather than measure for this recipe.



butter to grease pan, about 1 tablespoon

1 cup {pre sifted) or / 4 oz / 115g whole wheat pastry flour (I used regular whole wheat flour)
3/4 cup / 4 oz / 115 g yellow cornmeal (coarse) (I used polenta)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried mixed herbs (optional) Like Christa, I used herbs de Provence

2 large eggs
1 1/2 cups / 7 oz / 200 g cooked quinoa, room temperature*

3 tablespoons unsalted butter, barely melted and cooled a bit

3 tablespoons sugar (or brown sugar) (I used white)

3/4 teaspoon salt
2 cups / 475 ml milk (whole is best)
1 1/2 tablespoons white or white wine vinegar
1 cup / 240 ml heavy cream :)


Preheat the oven to 350F / 180 C degrees and place a rack in the top third. Butter a 10-inch oven-proof skillet (or equivalent such as a 9x9 inch glass baking dish. I lined a leaky 9” spring form pan.)

Roughly ten minutes before you are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven.


In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs.


In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. 

Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will seem very thin, don't worry.


Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter. Have faith, and do not stir. Carefully place in the oven and check after 45 minutes, the skillet bread is done when the top becomes lightly browned and the center just set

Somewhere between 45-60 minutes typically. You can serve this warm or at room temperature, sliced in a grid, sprinkled with a touch more salt (if needed).  YES, it needed more salt.

Sütlaç   -experimenting with the Instant Pot's slow cooker.
It was good... but mainly, it showed promise.  Stay tuned

5 cups low fat milk
1/2 cup jasmine rice
cook on HIGH for 4 hours. 
stir occassionally
 Add 1 cup of sugar and 2 Tb cornstarch thinned with water.  Stir and cook another half hour.  Mixture thickens in the frig.
stir in 
1 t vanilla (I forgot this part)
pour into ramekins, sprinkle with cinnamon.

NEXT TIME:
whole milk, rice flour to thicken (mixed with some cream).













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