Monthly Archives: November 2018

Holiday, Pressure Cooker, Side

Lentil-Jeweled Mashed Potatoes

Converted this to the pressure cooker for Thanksgiving 2018. These were incredible. It looks like a lot of work, but it’s really worth it! The lentils should be fairly firm – don’t overcook them.

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Lentil-Jeweled Mashed Potatoes

Prep Time15 minutes
Cook Time45 minutes
Other Prep Time1 hour
Total Time2 hours
Course: Side Dish
Cuisine: American, Thanksgiving
Keyword: Lentils, Potatoes
Servings: 8 servings
Calories: 234kcal

Equipment

  • Stovetop pressure cooker

Ingredients

Lentils

  • 100 g Black caviar lentils
  • ½ medium onion
  • 2 cloves garlic
  • 3 sprigs fresh herbs rosemary, thyme, and/or sage
  • ½ tsp salt
  • 1 tbsp butter
  • 1 tbsp balsamic vinegar to taste, won't use it all

Potatoes

  • 2 lbs Yukon gold potatoes
  • 60 g butter
  • 80 g cream cheese
  • 2 tbsp milk or a bit more
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

Lentils (can be made ahead)

  • Rinse the lentils and add to a small sauce pan. Put garlic cloves, the half onion and the herbs in a sachet or cheesecloth and add to the pot. Cover lentils with a few inches of water, and add a small amount of salt, about ½ tsp.
    100 g Black caviar lentils, ½ medium onion, 2 cloves garlic, 3 sprigs fresh herbs, ½ tsp salt
  • Turn heat to medium-high and bring to a gentle boil and then immediately turn down to a low simmer. Simmer for 25-30 minutes, until soft, checking at 15 minutes just in case. When lentils are cooked but still toothy, remove from heat immediately. If you are making them ahead, put the lentils in a storage container, let them cool briefly, and then place in the fridge.

Potatoes (best made just before mashing)

  • Rinse, peel and cut the potatoes into the same size chunks, about 1-inch. Place a steamer in the stovetop pressure cooker and add 1 cup water. Heat to full pressure and then turn off the burner and allow to set for 15 minutes. Release remaining pressure. Check for doneness; a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Steam longer if not done.
    2 lbs Yukon gold potatoes
  • Remove the potatoes from the pressure cooker. Rinse out the pressure cooker and briefly dry it. Return it to the stove. Mash the potatoes over lowest heat, allowing steam to escape. They can be a bit chunky here still.
  • Preheat oven to 350ºF if you’re baking the dish right away; if not, hold off on pre-heating until you’re ready to bake. (The combined dish can be refrigerated for a bit before baking, if desired.)
  • Turn off the stove and add 60g butter, 80g cream cheese and about 2 tbsp milk (you may need more). Mix and mash everything together. You can take pauses to allow the butter and cream cheese to melt, if that's easier. Add a bit of salt and pepper.
    60 g butter, 80 g cream cheese, 2 tbsp milk, ½ tsp salt, ½ tsp black pepper
  • Stir well and and set aside as you finish the lentils.

Finish lentils

  • Discard the herbs and other ingredients before continuing, if you haven't already. In a medium saucepan or high-sided skillet, melt 1 tbsp butter over medium heat. Add drained lentils along with just enough of their cooking liquid (less than ¼ cup) to moisten slightly. Bring to a simmer, then cook until lentils are heated through and enough liquid has evaporated that the lentils are coated in a creamy glaze but there isn't any standing liquid.
    1 tbsp butter
  • Add the balsamic vinegar 1 tsp at a time until the lentils have a pleasant bright flavor (it should taste like a light contrasting tang, but not strongly sour). Season with salt and pepper.
    1 tbsp balsamic vinegar

Combine and bake

  • Add the lentils to the mashed potatoes and stir to combine. Add to the baking dish. (You can briefly refrigerate here if needed.)
  • Bake at 350ºF for 5-15 minutes, until heated through.

Notes

Makes about 8 servings as a side dish

Nutrition

Calories: 234kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 399mg | Potassium: 517mg | Fiber: 5g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 2mg
Nutrition Facts
Lentil-Jeweled Mashed Potatoes
Amount Per Serving
Calories 234 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 399mg17%
Potassium 517mg15%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 2g2%
Protein 6g12%
Vitamin A 407IU8%
Vitamin C 24mg29%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Favorites, Holiday

Baked Mac & Cheese

Traditionally I have made this for Thanksgiving, but I don’t see why (besides for health reasons) I shouldn’t make this every day. Well, maybe that often. But every few months is probably fine, right?

Bakes exceptionally well in the largest of the Forest Fancies Pyrex casseroles.

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Baked Mac & Cheese

The Perfect Casserole™
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Side Dish
Cuisine: American, Comfort Food
Keyword: Thanksgiving
Servings: 6 servings
Calories: 358kcal

Equipment

  • 2+ quart casserole dish

Ingredients

  • ½ lb pasta fusilli, elbows, shells, farfalle, etc.
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 clove garlic
  • 1 tsp smoked or hot paprika
  • ½ tsp cayenne pepper
  • 5 oz cheddar cheese grated
  • 5 oz fontina cheese grated

Topping

  • ½ cup course bread crumbs
  • 1 tbsp olive oil
  • 4 tbsp Parmesan cheese finely grated

Instructions

  • Cook ½ lb of pasta in a large pot of salted boiling water until it’s barely al dente. (It should be a little undercooked – it will cook more in the oven.) Drain and set aside when done.
    ½ lb pasta
  • Grate the cheeses – both the mixed and topping cheese. Crush or finely chop the garlic. Measure out the ingredients, since this one requires active cooking/stirring when making the sauce.
  • Pre-heat the oven to 425ºF.
  • In a large saucepot (at least 3 qt), melt the butter over medium heat. Whisk in the 2 tbsp flour and cook, whisking constantly for about 4 minutes, until the flour foams and is beginning to turn a light golden brown.
    2 tbsp unsalted butter, 2 tbsp all-purpose flour
  • While still stirring, add the garlic, paprika and cayenne, then season lightly pepper.
    1 clove garlic, 1 tsp smoked or hot paprika, ½ tsp cayenne pepper
  • Slowly whisk in milk to avoid clumping. Keep whisking while it comes to a simmer, making sure the flour mixture on the edges is totally incorporated.
    2 cups whole milk
  • Remove the pan from heat. Add the grated cheese. Whisk to blend until the cheese is completely melted; it will start thick, then thin out. It should be fairly thin – you want to cook and whisk until it coats the back of a spoon like a cold heavy cream. (It will thicken in the oven and once cooled a bit, so it's ok if it seems far too thin here.) Pour into the baking dish.
    5 oz cheddar cheese, 5 oz fontina cheese
  • In a small bowl, add the ½ cup bread crumps, 1 tbsp olive oil and 4 tbsp grated hard cheese. Spread the toping in a thin layer on top.
    ½ cup course bread crumbs, 1 tbsp olive oil, 4 tbsp Parmesan cheese
  • Bake for at least 25 minutes, until everything is bubbling, thickened, and creamy, and the bread crumbs are evenly golden brown.

Nutrition

Calories: 358kcal | Carbohydrates: 15g | Protein: 18g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 688mg | Potassium: 305mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 3mg | Calcium: 454mg | Iron: 1mg
Nutrition Facts
Baked Mac & Cheese
Amount Per Serving
Calories 358 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 1g
Cholesterol 72mg24%
Sodium 688mg30%
Potassium 305mg9%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 18g36%
Vitamin A 1120IU22%
Vitamin C 3mg4%
Calcium 454mg45%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Pressure Cooker, Projects, Weekend Dinner

Vegetarian Pozole

Lots of replacements are possible here. If you do not want to cook the hominy (or do not have dry hominy available), you can replace with one large can of hominy. I think dried is better in my limited experience, but some people think the canned hominy is better. Also, for the beans you can replace with any large bean (Christmas lima, fava/broad beans, even pinto is fine, but not ideal). I would not recommend canned beans because I never recommend canned beans, but if you want a quick version, canned pintos would be the way to go. (Don’t do black beans, they’re too small.)

For the full recipe, I’m assuming you have two pressure cookers, which I understand is a little crazy. The dual pressure cookers just help this whole recipe go much faster, so it “only” requires about 2 hours, instead of 3-4 hours. If you do not have two pressure cookers, cook the hominy ahead of time, or you can cook either the beans or the hominy without a pressure cooker, but that would (of course) alter the amount of time everything takes.

Hominy, pozole and posole are sometimes used interchangeably (hominy is never used to refer to the soup, but the corn alone is sometimes called pozole/posole). I’m going with “hominy” is the corn part – the dry, frozen or canned version – and pozole/posole is the final product of a soup with hominy in it. Sue me if you disagree.

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Vegetarian Pozole

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: California, Mexican
Keyword: Dry Beans
Servings: 6 servings
Calories: 520kcal

Equipment

  • 2 pressure cookers

Ingredients

Pantry / Dry Goods

  • ½ lb dry hominy
  • ½ lb Rio Zape beans or other larger, dark bean
  • 2 bay leaves
  • 1 piece kombu
  • 6 dried chiles de arbol
  • 1 tbsp sweet vinegar e.g., white wine
  • 2 tsp peppercorns
  • 1 tsp epazote (Mexican Oregano)
  • 1 tbsp tomato paste or miso
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • 3 tbsp olive oil divided
  • 2 tsp kosher salt used throughout

Produce

  • 2 yellow onions
  • 6-8 tomatoes or 1 can crushed tomatoes
  • 6 cloves garlic
  • 1 bunch cilantro
  • 4 radishes
  • 2 avocados
  • 1 small cabbage savoy preferred
  • 2 limes

Other

  • 16 oz stock or equivalent bouillon
  • 6 oz queso fresco

Instructions

  • For best results, soak the ½ lb. beans all day (6-8 hours) before cooking. Also soak the ½ lb. hominy for best results.
    ½ lb Rio Zape beans, ½ lb dry hominy
  • When ready to cook, start with the hominy since it may take the longest. If you only have one pressure cooker, use it for the hominy. And the hominy to the pot along with plenty of water, more than for beans (about 2 quarts). Add 2 tsp salt. To a spice bag, add ½ tsp peppercorns, two dried chiles de arbol, 2 bay leaves and 1 tsp epazote. Add to the pot. Set to high pressure for 15 minutes, allow to depressurize for 15 minutes, and then check.
    ½ lb dry hominy, 2 bay leaves, 6 dried chiles de arbol, 2 tsp peppercorns, 1 tsp epazote (Mexican Oregano)
  • Next, do the beans. If you’ve soaked them, you could definitely just cook these on the stovetop. Add to a Dutch oven or large pot with 2 quarts of water. To a spice bag, add two cloves garlic, 1 tsp oregano, 1 tsp peppercorns, 1 piece kombu, and 1-2 chilies de arbol. Bring to a boil for 10 minutes, then turn to medium-low for 30-45 minutes and check towards the end to see if it is finished. Remove from heat and drain when done.
    ½ lb Rio Zape beans, 6 cloves garlic, 1 piece kombu
  • While all of that is cooking, dice 1 onion. Slice the other onion into thin strips, for garnish and adding when serving. Clean and finely dice or crush the 4 cloves garlic and add to the diced onion. Cut the tomatoes until you have about 4 cups (eighths work well for small/medium tomatoes). Cut the 2 limes into halves. Cube the avocado(s) and use the juice of one half of the lime to preserve the cut avocado, and save in the fridge. Chop the cilantro. Slice the radishes thinly.
    2 yellow onions, 6-8 tomatoes, 6 cloves garlic, 1 bunch cilantro, 4 radishes, 2 avocados, 2 limes, 2 tsp oregano
  • Preheat the oven with a sheet pan on the middle rack to 450ºF. Clean the savoy cabbage and then cut into halves and then into slices. Toss or drizzle with a bit of olive oil and salt and pepper. When the oven is pre-heated, throw the cabbage on top of the covered sheet pan and cook for 12-15 minutes, until it is lightly charred around the edges.
    2 tsp kosher salt, 1 small cabbage, 3 tbsp olive oil
  • When the beans are done, drain them and set aside. Start the next steps once the hominy is nearly done. Quickly rinse out the Dutch oven used for the beans. Heat a generous amount of olive oil over above-medium heat. Add the diced onions and garlic. Cook until they start to soften are fragrant. Add 2 tsp smoked paprika, 1 tsp chipotle and 2 tsp cumin and stir well. Add 1 tbsp tomato paste (or miso) and stir well. Add the tomatoes and season lightly with salt and pepper. Add the 1 tbsp sweet vinegar. Mix well, cooking for 5-10 minutes to draw the flavors out.
    1 tbsp sweet vinegar, 1 tbsp tomato paste, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp chipotle powder, 2 tsp kosher salt, 3 tbsp olive oil
  • Add the 16 oz vegetable stock and stir well. Bring to a boil, then bring down the temperature some. Add the beans and stir well. Add the hominy.
    16 oz stock
  • Serve with the cabbage, radishes, avocado, queso fresco, cilantro and onion slices.
    6 oz queso fresco

Notes

Serves 6

Nutrition

Calories: 520kcal | Carbohydrates: 60g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1551mg | Potassium: 1578mg | Fiber: 19g | Sugar: 13g | Vitamin A: 2230IU | Vitamin C: 81mg | Calcium: 328mg | Iron: 5mg
Nutrition Facts
Vegetarian Pozole
Amount Per Serving
Calories 520 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 1551mg67%
Potassium 1578mg45%
Carbohydrates 60g20%
Fiber 19g79%
Sugar 13g14%
Protein 19g38%
Vitamin A 2230IU45%
Vitamin C 81mg98%
Calcium 328mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.