Pressure cooker chick peas

 

Another fine recipe based on one from Susan Voisin at Fat Free Vegan Kitchen! I cooked the chickpeas in the pressure cooker and have made real progress with learning to use it thanks to The Veggie Queen. This time I got all of the steps right and ended up with perfectly cooked chickpeas in a very short time. 

I  had half of a huge raw sweet potato leftover in the refrigerator and nearly a pound of okra that had to be used really soon. I found this recipe at Fat Free Vegan and changed it some, of course. First, I liked it much better without the peanut butter that the recipe says to add at the end of cooking. I tried it both ways because the broth tasted so good without it. I would not include it or the liquid smoke flavoring. With enough smoked paprika, the liquid smoke, which I do not have, was unnecessary. I had no green peppers either, only half a red pepper, so I made half of the recipe. The next time I would use a green pepper.  I left the celery at 2 ribs, used regular diced tomatoes, and Sriracha Hot Sauce because I like the heat it gives to the food.

Although the recipe recommends cooking all of the ingredients until the sweet potatoes are close to falling apart, I found that after 90 minutes, they still were not near falling apart and finished the cooking at that time. 

So this is what cooking is supposed to be like. Start with an idea, use what you have on hand and like to eat and then make the recipe your own.

Chili with pressure cooker beans

It's my same old 1970's recipe for chili, updated to remove the meat and fat and now made with (mostly) pressure cooker beans. One of the best ways to avoid the BPA in canned vegetables and beans is to avoid the canned products themselves. So yesterday, I used my pressure cooker to make pinto beans and kidney beans for chili. I say (mostly) pressure cooker beans because I could not find dried dark red kidney beans at the grocery stores in my area. Dark red kidney beans taste so much richer than regular red kidney beans that I had to add one can of them to the chili. At least I reduced exposure to BPA by a lot and maybe next time I will leave out the dark red beans.

I am still a novice with the pressure cooker so I looked for help in cooking beans. Jill Nussinow, the Veggie Queen, has a blog, "Green Cooking in a Pressure Cooker" and dvd's with instructions. The most useful and most accessible information was provided by Miss Vickie . It was a great help with the steps and timing, but some experience is necessary. I didn't remember to turn down the burner once pressure was reached so the beans were unevenly cooked with some still quite hard and some already mushy. But, guess what? They tasted fine after stove top cooking for an hour this morning.

I really like the speed of food preparation with the pressure cooker, so I will try it again.

ADDITION
Thank you to Jill Nussinow, The Veggie Queen, for a link to her video on how to cook beans. Jill tells you everything you need to know about the basics of pressure cooking beans in just over 2 minutes.

Green Cay Open House

On Valentine's Day there was an open house at the CSA we belong to. The farm is about a mile from our house by car and much closer if we could walk and there wasn't a canal between us. That is really really local. It was a beautiful sunny day, cool, of course, because that is the kind of winter we are having here in Florida.

We had signed up for the 11 AM tour, so we arrived a little early to deliver our contribution to the potluck lunch and be sure that we could get to the tour starting point in time. We were warmly greeted by the farmer, Nancy and her husband. The event was very well organized and went perfectly. With the tour beginning at 11 and ending at about noon.

We walked to the fields and up and down rows as Nancy explained some of the challenges of growing produce: insects, rabbits, the weather. They now have some electric fencing to try to keep the rabbits from eating all of the green beans. I like it that they use organic methods whenever possible. I also liked it that we had the opportunity to pick cherry tomatoes (lots of cherry tomatoes) and some greens as well.

It was fun to meet other members of the CSA and to talk about what they cook with the fabulous vegetables we are getting in our boxes. After a tasty lunch, we said good bye and drove 3 minutes back home.