Tag Archives: pressure cooker

Happy birthday to me!

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This week was my birthday so I got to pick my birthday meal and cake.  The pumpkin cake was the big winner so we had that and it was so yummy!  Papa arrives late this week and we are all so excited to see him.

Arugula salad with pomegranate vinaigrette. Check it out at www.thegourmetrd.com!

Arugula salad with pomegranate vinaigrette. Check it out at www.thegourmetrd.com!

Sunday:  My birthday!  We had red-wine spaghetti and meatballs with arugula salad with pomegranate vinaigrette (check out www.thegourmetrd.com for the recipe!).  These were the best meatballs I have ever had.  The combination of ricotta and couscous in the meatball really made them tender and gave great flavor.  I think this will be my birthday meal every year for the rest of my life.  The salad was amazing!  Ryan was trying to scoop the salad up with his hands he liked it so much!

Monday: Leftovers.  A little earlier in the week than we usually have them but needed to make some room in the fridge.  We were all happy to have some more meatballs and cake, of course, mmmMMMmmm.

Pumpkin layer cake with some Halloween sprinkles (thanks, Gigi and Hannah!).

Pumpkin layer cake with some Halloween sprinkles (thanks, Gigi and Hannah!).

Tuesday: Marinated flank steak with bleu cheese sauce and salad.  The flank steak was pounded thin so it was super tender.  We all liked this one.  Ryan ate almost all of the blue cheese sauce himself.  He had a little bit of steak with his sauce. 🙂

Wednesday: One-hour Spanish chickpea soup.  Hubby bubby made this in the pressure cooker and it disappeared very quickly.  Ryan didn’t want the greens, but ate three bowls of the beans.  Hannah ate three bowls of the soup.  Such a happy mama that they love their beans like I do!  I am so impressed with how quickly the pressure cooker can cook dried beans. Truly amazing!

Thursday: Tonight we’re having the Asian pork wraps.  They are actually in the slow cooker now…finally remembered to thaw the pork! 🙂  This has an Asian slaw to go with it so they are almost like Asian tacos.

Friday:  Jerk rubbed catfish with slaw and rice for another Friday during Lent.  I’m hoping our jerk spice isn’t too spicy for the kiddos or Papa.  Hannah can probably handle more spice than Papa if we’re being honest.  Hopefully we’ll remember to cook a piece or two of fish without it just in case.

Ryan is super excited for Papa to arrive on Friday!

Ryan is super excited for Papa to arrive on Friday!

Saturday: Salsa verde pork with rice and salad.  Since our pork loin was ginormous we are using the rest of it for a southwest style pork.  This one is super easy…a good way to round out the week!

What are you up to this week?  How does your family do with spicy food?  Hope you have a great week.  Thanks for reading!

 

 

 

 

 

 

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An Ode to Pressure Cookers

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Pressure cooker pot roast

Pressure cooker pot roast

I have a lot of kitchen gear and a house with minimal storage space.  Did I really need a pressure cooker?  Of course!  And you do, too!  I love slow cooking and braising.  The textures are always so silky and the flavors really meld together with low, slow cooking.  But, if I’m being honest, I don’t always have my stuff together enough to start the slow cooker when I should.  Then there are the days I plan to make something for dinner on Sunday that takes 3 hours-ish…this doesn’t go so well when we go to the store in the afternoon instead of the morning.  The pressure cooker really solves all of these problems for me.  I can brown things right in the pressure cooker and then seal the lid and when it reaches pressure things cook in 10 minutes to an hour depending on the food.  The pot roast was done in 45 minutes!  I was shocked and in love.

Pressure cooker chili...ready after 15 minutes at pressure.

Pressure cooker chili…ready after 15 minutes at pressure.

So far we have made a hearty chicken soup with barley and lots of veggies that took 10 minutes after reaching pressure.  The pot roast took an hour after reaching pressure (so just over an hour with browning) and the chili took 15 minutes after browning the meat, veggies and spices.

I had heard many horror stories about the pressure cookers of decades ago exploding so I made sure to be extra careful.  Luckily, the pressure cookers of today are designed with added safety features to virtually eliminate this risk.

Our pressure cooker will surely be put to good use for years to come.  If you are thinking of investing in one I recommend getting a big one (ours is the Fagor Splendid 10-Quart Pressure Cooker/Canner) so that you can have the added head space to create the right amount of steam/pressure.  It is also important to get one that is not made of aluminum if you want to use tomatoes in your cooker (an added aluminum bottom is okay as long as the pan is stainless steel or another material).  I have been visiting the website hippressurecooking.com to find innovative tips for pressure cooking, recipes and they even have a converter that will convert conventional or slow cooker recipes for pressure cookers.  How cool is that?!  Now, just imagine your inner DJ is playing Billy Joel’s “Pressure” and you’re ready to get started!

My new pressure 10 quart pressure cooker.  Thanks, Papa and Gigi!

My new pressure 10 quart pressure cooker. Thanks, Papa and Gigi!

Do you have a pressure cooker?  If so, what are you fave pressure cooker recipes?  If not, would you ever buy one?

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