Archive for the ‘Pressure Cooker’ Category

curried-split-pea-soup

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-carrot

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.

default-thumbnail2

Chilled Gazpacho With Gingered Vegetable Stock

1 quart water
3 cups chopped carrots…

default-thumbnail2

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.

default-thumbnail2

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…

default-thumbnail2

Pressure Cooker Black-Eyed Peas and Greens

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

default-thumbnail2

Black Bean and Sweet Potato Soup

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

default-thumbnail2

Yellow Split Pea and Basmati Pilaf

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

default-thumbnail2

Pickled Beets

1 cup water
1/2 cup apple cider vinegar…

quinoa-bean-stew

Quinoa, Bean, and Vegetable Stew

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

lentil-barley-soup

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

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.

default-thumbnail2

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.

default-thumbnail2

Hopping John In A Pressure Cooker

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

default-thumbnail2

Spiced Sweet-Potato Stew

This hearty vegetable stew is full of flavor, thanks to a blend of spices combined with a touch of peanut butter. Using a pressure cooker allows you to have this stew on the table in minutes!

  • RSS Susan’s Kitchen Blog

    • Killer Jalapeño Hummus
      Before I get to the recipe, I want to thank you for the huge outpouring of support after my last post. I appreciate all of your thoughts and prayers and was honored to hear the stories that you shared. Though it strengthens me to know that I’m not alone, it also saddens me that so […]



  • RSS Slow Motion Miracle

    • October Scrapbook (and Butternut Squash “Croutons”)
      First, a humbling sorrow. Just months ago I blithely titled a blog post Of Mice and Vegans in which I chronicled my adventures saving the lives of mice that had invaded the house on Asbury Street. I don’t know why I thought such a thing, but I also blithely assumed there would be no mice […]