October – Black Bean Chili in the Electric Pressure Cooker

October – Black Bean Chili in the Electric Pressure Cooker

I could have called this Instant Pot Black Bean Chili, that brand of electric pressure cooker has taken the internet and Pinterest by storm. But my electric pressure cooker is not an Instant Pot, although it works exactly like one. I got it before the craze hit, and it sat in the garage for several years, sadly unused. I was still terrified by the memories of my mothers old pressure cooker sizzling on top of the stove. I was afraid it was going to blow up at any moment, as children she gave us so many warnings to stay away from it. That fear has dissipated, modern electric pots are much safer. But I pull it out mainly for soups and stews, cold weather foods. During the summer it goes back into storage. I just can’t get behind all the Instant Pot recipes on Pinterest that don’t actually save you any time. I’d rather cook things on the stove, grill, or in the oven. There are additional flavors added with those methods. Why go through the trouble of pulling it out of the cupboard and having it take up space on your countertop? Just my rant.

But, beans are a different story and this recipe is a definite time saver. Why? Because you cook the dried black beans from scratch along with the chili. That’s right, no soaking. The whole thing, start to finish, takes an hour. You end up with both perfectly cooked black beans and a delicious chili. Now that is time saving! Even better, it is vegetarian, vegan, gluten free and delicious. All good, eh?

Personally I think this is a perfect meal for Halloween night.

I combined and modified two recipes into one for this dish. The first comes from A Pinch of Yum for instant pot pumpkin walnut chili and the second from Well Plated for Instant Pot Black Beans.

This recipe makes a lot, well over two quarts, so you will have plenty to share or stick in your freezer for nights you don’t want to cook. I love having that kind of meal insurance.

The Pinch of Yum recipe calls for adding 2 or 3 14-ounce cans of black beans at the end. 1 can of black beans is about 2 1/2 cups; 1 pound of dried black beans makes about 5 – 6 1/2 cups of cooked black beans. So I used 1 pound of black beans from the start, adjusting the liquid measurements. Well Plated called for 3 cups of water or broth to a pound of black beans. Using that recipe I found the beans were cooked perfectly, but a little dry to my taste. I wanted something more soupy. Adding a little extra liquid to the Pinch of Yum chili recipe adjusted for that.

There were some other modifications, I left out the bulgur wheat and the pumpkin in the Pinch of Yum recipe; mainly because I wanted something gluten free and didn’t have a can of pumpkin in the pantry (I may try that next time). Feel free to add a 14-ounce can of pumpkin puree at the end, please let me know how and if you like it. Everything is coming up pumpkin in October and November.

I did add the chopped walnuts for texture, they add a meatiness as well as extra protein to the chili. You only need to a salad for this to be a complete meal. Do use some of the recommended finishing options though.

So here goes!

Black Bean Chili

Ingredients:

  • 1 28-ounce can of chopped fire-roasted tomatoes
  • 1 onion, minced
  • 3 cloves of garlic, minced
  • 2 poblamo peppers chopped
  • 1 red pepper chopped
  • 2 chipotle peppers in adobo, chopped
  • 2 cups of walnuts, chopped
  • 1 cup of red lentils
  • 1 tablespoon cumin
  • 1 teaspoon of dried oregano
  • 1 tablespoon of chili powder, mild (or hot if that’s how you like it)
  • 1 tablespoon kosher salt
  • 1 pound of dried black beans
  • 8 cups of water

Method: 

  1. Rinse and pick over the black beans to make sure there are no small stones, drain.
  2. Dump everything in your pressure cooker and give it a stir.
  3. Set it to cook for 35 minutes once you get to high pressure.
  4. Let it release naturally for 25 minutes.
  5. Then release the rest of the steam.

Thin it out with extra water if it seems too thick. Check for salt.

Be sure to dress up the chili and finish it with shredded cheese, avocado, lime wedges, sour cream or plain yogurt, chopped cilantro, crumbled tortilla chips. Let your imagination go wild.

That’s all!

 

Black Bean Chili

Black Bean Chili

Black Bean Chili

This week I am co-hosting Fiesta Friday on Angie’s website. My partner co-host is Deb at Pantry Portfolio. 

Come join in the fun by checking out the posts by a group of talented cooks, gardeners and crafters. And please add your own, read the instructions for posting in order to be considered for the picks of the week.

Have a wonderful weekend everyone and thank you for reading.

May – Three Crostini or Tartines or Bruschettas

May – Three Crostini or Tartines or Bruschettas

Whatever you call them and no matter what their size, these toppings are unique and delicious. I call them the perfect start for a party. Made larger, bruschetta sized, they could even be considered dinner. What is the difference between the three? Crostini are smaller, in Italian the word translates as “little toasts”. Bruschetta comes from the Italian word ‘bruscare’ meaning ‘to roast over coals‘. Traditionally thin slices of bread are toasted and rubbed with garlic, then drizzled with extra-virgin olive oil and served warm. They are usually larger than a crostini and can be topped with almost anything…I love them topped with fresh mozzarella, basil, and vine ripened tomatoes in late summer. Add a glass of rose to the mix and I am in heaven. A tartine is the French version of an open faced sandwich, pretty much the same thing as a crostini. All three start with a crisp slice of toasted bread.

The three toppings are fresh ricotta and pickled plums, fresh goat cheese with pickled fennel, and sweet butter with chili marinated anchovies.

If you don’t have pickled plums on hand (I had a couple of jars in the pantry from my backyard plum tree at the old house), use any pickled sweet fruit. And if you haven’t tried pickled fruit you are missing something. They are amazing in combination with cheese. I’ve seen some jars in the gourmet grocery stores. You can find recipes on-line, here’s one I found interesting. I might try pickling peaches this summer, they sound delicious as well.

You can toast the bread a day or two ahead and store the toasts (once cool) in a plastic bag. They keep well and leftovers make a delicious and crunchy garnish for a bowl of soup or a dip. When the kids were little I kept a jar on the kitchen counter, they didn’t last long and were a favorite snack.

To make the toasts, cut a baguette into 1/4 inch slices (you want it thick enough to hold the toppings but not so big that it isn’t an easy bite if you are standing up with a glass of wine in the other hand). Heat your oven to 350 degrees F and lay the bread slices in a single layer on a parchment lined baking sheet. Drizzle with olive oil and salt. Bake for about 7 minutes, then turn them over and bake for another 5-7 minutes. Check them frequently as they can burn. You want them a little charred and brown on the edges but not blackened.

Ricotta with Pickled Plums

Soft Goat Cheese with Pickled Fennel

Chili Marinated Anchovies with Sweet Butter

Pickled Fennel Tartines

INGREDIENTS:

  • 4 cups white wine vinegar
  • ¼ cup sugar
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 5 black peppercorns
  • ½ teaspoon kosher salt
  • ¼ to ½ teaspoon red pepper flakes
  • ¼ cup chopped fresh fennel fronds
  • 2 fennel bulbs, cored and cut into ½-inch slices

For serving

  • 2 dozen toasts
  • 1 lb. fresh goats cheese
  • Olive oil for drizzling
  • Fine sea salt such as Maldon
  • ½ cup freshly chopped Italian parsley

METHOD:

1 day to a month in advance, pickle the fennel. 

  1. In a medium saucepan, combine the vinegar, sugar, peppercorns, thyme, bay leaves, salt, red pepper flakes, and optional fennel fronds.
  2. Bring mixture to a boil, then reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.
  3. Pack the fennel into 3 wide mouth pint sized canning jars.
  4. Carefully pour the hot brine over the fennel, diving the herbs and spices between the jars at the end.
  5. Cover and refrigerate.
  6. For serving, add a smear of goat cheese to each toast, top with some chopped pickled fennel, then a drizzle of olive oil, sprinkle of sea salt and a leaf of chopped parsley.

 

Tartine with chili-marinated anchovies and sweet butter

INGREDIENTS:

First prepare the anchovies if they came packed in salt.

  • 1 (1.5 lb.) can of salt-cured anchovies
  • 1 (10.2 oz.) jar of Calabrian cilis
  • ½ cup extra virgin olive oil
  • 1 cup (2 sticks) good quality sweet butter (unsalted)
  • 2 dozen toasts from a good quality baguette

METHOD:

Marinate the anchovies at least a week before making the crustadas.

  1. Rinse them well.
  2. Place them in a large bowl and add water to cover, soak for about 2 hours, changing the water every 30 minutes.
  3. Drain and rinse again, then set aside to “drip dry” in a colander. Use when no longer drippin
  4. Drain the oil from the jar of chilis into the work bowl of a food processor or heavy duty blender.
  5. Add the chilis, removing and discarding the stems, keep the seeds. Pulse the chili oil and chilis together about 10 times, until roughly chopped.
  6. Add half the chili mixture to a large mixing bowl, pulse the remaining until more finely chopped. Add the olive oil and pulse to blend.
  7. Once the anchovies are dry, transfer them to the bowl. Pour over the pureed chili mixture. Blend gently.
  8. Transfer the mix to a large glass container, seal, and refrigerate for at least a week or up to 6 months.

Just before serving, use a cheese slicer, vegetable slicer, or a sharp knife to shave the butter into thin slices. Cover each toast with the butter shavings, top each with 1 or 2 anchovies, and serve.

Lastly, the ricotta and pickled plums. You could use any pickled fruit for this one, the interest is between the ricotta and sweet but tart pickle. Pickled sliced and spiced peaches would be good, also figs. Use what you have in your cupboard or in the local specialty grocery store. I happened to have some pickled plum from a backyard tree. Let me know if you want my recipe for pickling them. They were cherry plums, actually wild ones that had sown themselves from the neighbors yard.

Unfortunately I don’t have any final finished pictures because they were carried out to a hungry crowd as most excellent nibbles to have with a glass of wine or beer. The contrast made them interesting and easy to eat while in the midst of conversation.

 

From A Boat, A Whale & A Walrus, Menus and Stories. i have really enjoyed this cookbook from Renee Erickson of the Seattle based restaurants.

May – Pickled Asparagus

May – Pickled Asparagus

I just can’t get enough of asparagus when it first comes into season! By the end of May I am looking for ways to preserve it for the rest of the year. Out of season asparagus is often shipped long distances and can be dry and lacking in that wonderful grassy flavor (not to mention enormously expensive and environmentally irresponsible). I want to take full advantage of the long spring season, there are so many ways of serving it. Have you ever thought of combining different cooking methods with the same vegetable? The combination of fresh asparagus and pickled ones in an inspiration. Think thinly sliced or finely chopped pickled spears combined with sour cream (or even better, creme fraiche) as a sauce for fresh asparagus cooked on the grill. You could add equal parts mayonnaise if you want. Serving it as a sauce elevates the vegetable to a new level. What about putting a poached egg on top, serving all on top of a slice of crisp toast? I could see a slice of crisped prosciutto somewhere in there as well or even a slice meaty bacon. Yum!

I am getting ahead of myself because a simple platter of grilled or roast asparagus with pickled asparagus sauce is delicious.

Roast Asparagus with Pickled Asparagus Sauce

But first you need the pickled asparagus. I have found jars in better grocery stores but they are the tiny grassy spears, and are quite costly. It is far easier to pickle your own when asparagus is in season.

For pickling you can use either thin or thicker spears, peel the ends of the thicker ones first. if you haven’t done this before you can find the tips here. I found large mouth quart canning jars so I could pickle the longest spears possible. But you can cut them into smaller pieces and use pint jars if that is all you have. Either way pack them with the tips up to preserve the shape as much as possible.

Start with 4 pounds of asparagus to ensure enough for 3 quarts. I purchased 3 large bunches, thinking it would be enough (it looked like an enormous amount) and was short a 1 quart container. You’ll need about 16 cups (hard to measure). At the end I had one unused sterile quart container and extra pickling solution…what to do? I found a head of celery in the fridge and remembered reading somewhere about the joys of pickled celery. Why not? Now I have a jar of pickled celery and will let you know how I like it.

Asparagus waiting to be pickled

If you have to buy your asparagus a day or two ahead, store them like flowers with the ends in cool water.

Pickled Asparagus

For 4 quarts:

Ingredients:

  • 6 1/2 cups of white wine or champagne vinegar
  • 3 1/2 cups of water
  • 3 tablespoons of kosher salt
  • 2 tablespoons of sugar
  • 4 teaspoons of fennel seeds
  • 8 sprigs of fresh fennel fronds if available
  • 4 bay leaves
  • 4 whole garlic cloves, peeled and halved
  • 16 cups of asparagus or 4 pounds

Method:

  1. First bring the water in your canning jar to a boil. I find this takes the longest and always start it at the very beginning of the canning process. You can use the water to scald 4 quart canning jars. Or, I find it easier to run them through the dishwasher, then place them open side down on a clean dishtowel until you are ready to fill them.
  2. In a dry small skillet, toast the fennel seeds on medium heat until they are turning golden brown and aromatic (about 1 minute). Remove and place on a plate to cool.
  3. Prepare the asparagus by measuring the length you will need for your jars, snap and peel the ends once the appropriate size. You really only need to peel the ends of medium or large asparagus stalks.
  4. Bring a large skillet of water to a boil. You will use this to blanch the asparagus. While it is coming to a boil, put a large bowl of ice water in the sink. Once it comes to a boil, add the asparagus in batches. Set a timer for 1 minute, then remove the stalks from the boiling water and drop them into the ice bath to cool quickly. Once cool, remove them to a clean dishtowel lined tray. Repeat as necessary until they are all blanched.
  5. In a pot bring the vinegar, water, salt, and sugar to a boil. This is your brine. Keep hot.
  6. In a small pot soak the lids in a pan of hot water to soften the seal.
  7. Now you are ready. Turn the jars right side up and add 1 teaspoon of fennel seeds, 1 bay leaf, and 2 garlic halves to each jar. Pack the asparagus in tightly, tips up.
  8. Carefully pour the hot brine over the asparagus in the jars. Leave about 1 inch of head space. Check for air pockets and add more liquid if needed. Wipe the rims, add the lids and screw on the bands until snug but not tight.
  9. Place the jars in the pot with the lid, add water to cover the jars (by about an inch if possible). Bring the water back to boil, cover, and process for 20 minutes. Turn off the heat and leave the jars for a few minutes. Remove the jars and let cool completely. Check to make sure the lid pops in, indicating proper canning.

And here is the lone jar of pickled celery.

Pickled Celery

The inspiration for this recipe came from The Preservation Kitchen by Paul Virant with Kate Leahy. It is probably one of my most used books on preserving.

I think I will take this as part of my recipe for asparagus with pickle sauce to the party at Fiesta Friday #226, it will be lovely as part of the buffet. You can find the link to Angie’s Fiesta Friday blog here. Follow the listed links at the bottom to any of the blogs that interest you. Angie’s cohost this week is Jhuls @ The Not So Creative Cook.

If you are a blogger yourself, please add your link to the list.

TGIF everyone!

 

 

May – Lentils and Roast Cauliflower with Almonds and Dates

May – Lentils and Roast Cauliflower with Almonds and Dates

This is a wonderful vegetarian or vegan main dish, or a side dish for a large party. It’s perfect when you have folks with different dietary needs, also being gluten and dairy free. And because it is served at room temperature, you can make it several hours ahead. It will only get more flavorful as the lentils absorb the tahini sauce. What more can you ask for? On one platter you have your greens, roasted vegetable and starch/protein. The dates add a sweet note while the almonds add crunch and even more protein.

I served this to a large gathering, the leftovers the next day were still yummy (and didn’t last long).

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Lentils with Roast Cauliflower, Chopped Dates, and Almonds

The original recipe came from Food and Wine, but it came to me about a year ago via one of the members of my book club. It’s been hanging out just waiting for the right time to make it.

I have given two measurements for the spices. The original recipe used the smaller amount but I found it was not sufficiently spiced for my taste. Cauliflower is quite mild and can absorb a lot of flavor.

This recipe serves 6-8

INGREDIENTS:

  • 1/2 cup raw almonds
  • 1 cup beluga or green lentils, rinsed and checked for small stones
  • 1 head of cauliflower, cut into 1 inch florets
  • 1/4 cup plus 1 tablespoon of extra virgin olive oil
  • 1/4 to 1/2 teaspoon of ground cumin, briefly toasted in a dry frying pan
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger
  • pinch of cayenne or red pepper flakes
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey or maple syrup
  • 10 dates, pitted and chopped
  • 1/2 small red onion, thinly sliced
  • 4 cups loosely packed arugula or baby spinach

METHOD:

  1. Preheat the oven to 350 degrees F. Spread the almonds on a pie plate or sheet pan and toast for 10-12 minutes, until golden brown. When cool, coarsely chop.
  2. Increase the oven to 425 degrees F.
  3. Meanwhile heat 2 cups of water in a saucepan, bring to a boil and add the lentils. Simmer until tender, about 20 minutes. Drain and cool.
  4. Prepare the cauliflower. On a rimmed baking sheet toss the cauliflower florets with 1/4 cup of olive oil, the spices (cumin, cinnamon, ginger, salt, pepper. Roast until tender and slightly browned, about 20-25 minutes. When cooked to your liking, remove from the oven and cool.
  5. In a large bowl, whisk the tahini with the remaining 1 tablespoon of olive oil until smooth. Add the lemon juice, honey or maple syrup, and 2 tablespoons of water.  Mix well.
  6. Add the lentils to the bowl and toss to coat.
  7. On a large platter lay a bed of the lentils, top with the roasted cauliflower, dates, almonds, and sliced onion. Sprinkle the arugula or baby spinach on top and serve.

 

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January – Overnight Oatmeal – Sous Vide or Slow Cooker

January – Overnight Oatmeal – Sous Vide or Slow Cooker

Have you ever cooked your oatmeal in your slow cooker? If so, you know what a cleanup mess it is. Ta da! Here is the solution…cook it in individual serving jars or larger jars for 2 servings or cook it sous vide overnight. Why didn’t I think of that? This helpful tip came from a neighbor and friend. Thank you Josh and Juliette.

There is a backstory to this recipe. We locked ourselves out of the house a few mornings ago, seriously we had just installed a fancy new front door lock and not gotten around to hiding a key. Dumb eh? Thank goodness our neighbor was up, had coffee ready as well as good conversation which turned to sous vide oatmeal. We had an hour to wait until someone with a key showed up. I can talk about food anytime and the two of them are definitely foodies. You might ask, what were we doing out in the yard in our pajamas (without our cell phones) in the early morning? Well, if you are a regular reader of this blog you will know that we are getting ready to sell our Oakland house. This has been difficult for us all but even harder on Casey and Quinn, or dogs. Quinn is a bit of a nervous nelly anyway and she started drinking huge amounts of water. We feared the worst and spent many hundreds of dollars in tests at the vet, which were all negative. But, the last test for diabetes required a first morning urine sample. Yep, that is what we were doing out in the yard while it was still dark, collecting pee. What we do for our furry friends! The lock out seemed symbolic in a way, the house saying “You want to leave me? Then I will kick you out!”.

Warm and friendly neighbors with coffee and cell phones are priceless.

I digress, back to food. This recipe will work on a slow cooker set on low, or with your sous vide machine. You will need to add water to the slow cooker – just up to an inch below the rim of the jars. Then set it on low for overnight.

My sous vide maker decided to give up the ghost and I had to order a new one from Amazon. Sorry that this has delayed the posting of the recipe. I will make these in single (1 cup) serving sizes, each in a pint canning jar. That way there is room for you to stir in milk, butter, or some other flavorings after it is cooked. I found all that was needed was a sprinkle of cinnamon.

Steel Cut Oatmeal

This is a life changer as far as oatmeal is concerned. The oats come out creamy but with a tiny bite of texture in the middle, much as you would want in a great risotto. The freeze dried fruit melted in and gave a slight hint of sweetness and flavor, the oats were the star however.

The directions below are written for steel cut oats. You can certainly use rolled oats (I will try them next and let you know) or another type, check the package directions for the oatmeal to liquid ratio before beginning, it could be different from those given below.

Sous Vide Overnight Oatmeal with Strawberries

Overnight Sous Vide or Slow Cooker Oatmeal

For each 1 cup serving:

  • 1/4 cup steel cut oats
  • 1/2 cup water, oat milk or rice milk or regular milk or even half and half
  • 1/2 cup water
  • pinch of salt
  • optional – freeze dried fruit (I used strawberries and blueberries)
  1. Set up the sous vide machine, fill a pan with water to what will be an inch below the rim of the canning jars. Make sure that the water is above the minimum of your sous vide machine.
  2. Or, add water to your slow cooker to the same line. You want the water to be higher than the oatmeal but about an inch below the rim of the jars.
  3. Preheat your sous vide machine to 155 degrees F.
  4. Set you slow cooker to low.
  5. Add 1/4 cup of steel cut oats to each jar (add any optional freeze dried fruit)
  6. Add 1/2 cup water, oat milk or rice milk to the jar.
  7. Add another 1/2 cup of water on top.
  8. Add the pinch of salt and stir. Screw on the jar lids and settle the jars in the water.
  9. Cook for at least 8 hours or overnight (mine cooked for about 10).

Note: You can make a larger portion in a gallon freezer bag if you have a lot of mouths to feed, it will work in both the slow cooker and sous vide. Make sure the bag’s top stays above the water level.

Sous vide water bath set up with 2 canning jars

Sous Vide Overnight Oatmeal

I am telling you, I am not a huge oatmeal fan but these were a game changer. Just the right consistency, creamy but not heavy.

2 phase 1 breakfasts already cooked. I will reheat the other tomorrow morning.

Update: I did an experiment last night with cooking other types of oatmeal sous vide, and varying amounts of liquid. I found that the overnight cooking did not require a change in the package recommended oats to liquid ratio. And, I much prefer the steel cup oats to regular rolled oats (even the more expensive organic type). Another recommendation is to try and find unsweetened oat milk and replace half the recommended liquid with oat milk. Of course you could also use regular milk or half and half (rice milk didn’t do much) or coconut milk…oh my the possibilities. But in phase 1 stick to oat milk. This time I didn’t add any fruit. The freeze dried fruit is definitely the best choice. If using any other type (including raisins) add them after the oatmeal is cooked. The possible exception would be apples which will dissolve into an apply saucy oatmeal mix.