Archive for the ‘Pressure Cooker’ Category

Thai-Style Vegetable Curry

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

Curried Split Pea Soup

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

Cauliflower and Carrot Curry

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

Chilled Gazpacho With Gingered Vegetable Stock

1 quart water
3 cups chopped carrots…

Chickpeas in Eggplant-Tahini Sauce

In this unusual dish, my starting point has been the Tunisian kitchen, where chickpeas are a staple and tabil–a spice mix of caraway and coriander seeds plus hot Chile pepper–is the much loved equivalent of India’s curry blend.

Butternut Squash Soup With Herbes De Provence

2 pounds butternut squash — peeled and seeded and cut into 1 1/2-inch chunks
2 large ribs celery…

Pressure Cooker Black-Eyed Peas and Greens

Very quick, simple and surprisingly yummy. If fresh herbs are not available, substitute dry herbs.

Black Bean and Sweet Potato Soup

1 medium onion, finely diced
2 cloves garlic, minced…

Yellow Split Pea and Basmati Pilaf

1 cup basmati rice
1/2 cup split peas — yellow…

Pickled Beets

1 cup water
1/2 cup apple cider vinegar…

Quinoa, Bean, and Vegetable Stew

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

Lentil Barley Soup

Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.

Gingery Split Pea Soup

Chipotle chile provides the essential smokiness while the sliced ginger offers only a background hint of flavor. Cooked to a golden creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished with a little miso, which contributes its distinctive richness.

Border Beans

This is my vegetarian version of a recipe from my late mother-in-law, Ruth Clark. I use it as a basic bean recipe for any Mexican dish, but I always make a huge pot because I could honestly eat them every day. They’re delicious with crusty bread and a green salad.

Hopping John In A Pressure Cooker

2 cups brown basmati rice
1/2 cup wild rice…

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