Using your pressure cooker can keep you and your kitchen cool on hot days It’s been hot. I just looked at the map of the United States and all I see is orange and red – that means it’s hot just about everywhere. Luckily here in Northern California we have cooler mornings and evenings but during the day it’s been hot – in the high
Pressure Cooking Steel Cut Oats in Just 3 Minutes
Over at Pinch My Salt people are going ga ga over steel cut oats. And they have to cook them for at least 25 minutes. I, too, like steel cut oats and in fact Alex of the Facebook group Lorna Sass is my homegirl reviewed my DVD and saw that I have a recipe for a cooked cereal. He asked about cooking steel cut oats.
Pressure Cooker Excitement or Fear? You Choose…
Pressure Cooker Friend or Foe? I just told the proprietor of a cooking store that if I had one dollar for each person who told me that they are afraid of the pressure cooker, that I would likely be retired and sitting on the beach somewhere. Even after teaching pressure cooking for more than 15 years, I still have a tough time convincing some people
Pressure Cooker Brown Rice and Lentils
I recently spoke to a group of vegans, vegetarians and those who want to eat more vegetarian food at Osmosis Day Spa and Sanctuary. I had a great time and got such wonderful questions. One of them was, “Why should I cook my rice (or maybe anything else) in a pressure cooker when I already know how to cook it on the stove top and
Are You Afraid of the Pressure Cooker?
Do you have questions about pressure cooking? My soon-to-be-released ebook, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, will likely answer your questions. Until then, though, here are some recent questions and answers about pressure cooking.
Pressure Cooker Orange Scented Beet Salad
Beets and citrus are an amazing combination. Here the beets and citrus addsweetness while a touch of vinegar adds the sour. The whole thing comes together so quickly in the pressure cooker.
Want to Learn Pressure Cooking Basics?
My new pressure cooking ebook will be coming out sometime soon (hopefully before March 1st). Meanwhile my pressure cooking colleague in Italy, Ms. Laura of Hip Pressure Cooking has a beginner’s series on her website that I hope you will check out while you are patiently waiting for my ebook. My goal is to get you successfully using your pressure cooker, and I know that
Pressure Cooked Middle Eastern Chickpea Soup with Spinach
Middle Eastern Chickpea Soup with Spinach Serves 4 to 6 13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking This recipe reminds me of a kind of cooked whole bean hummus with spinach. It tastes like “real” food which is why I love it. You know how I feel about garbanzo beans (chickpeas) so… it’s no wonder that I love this soup.
Winter Vegetable and Barley Soup
Winter Vegetable and Barley Soup Serves 6-8 10 minutes at high pressure; natural release This pressure cooked recipe takes you beyond traditional mushroom barley soup and includes fresh vegetables of the season. If you want to add any cruciferous vegetable such as broccoli or cauliflower, add them after the pressure comes down. 1 tablespoon olive oil 1 cup sliced onions, shallots or leeks ½ cup