Category Archives: Pressure Cooker

Basic Lentil Soup

This basic lentil soup hit the spot on a cold day today.  Delicious and easy.  Perfect winter meal with some bread.

I made it in my new Instant Pot, but if you don’t have a pressure cooker, you can just make it on the stove top – no worries, it will just take longer.  🙂

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  • 2 cups green lentils, rinsed well
  • 8 cups broth (I did less bouillon than 8 cups worth… about 6 cups broth, 2 cups water – do it to the saltiness of your preference)
  • 1 onion, chopped
  • 2 large carrots, chopped thickly (~1/4″)
  • 1 large stalk of celery, chopped
  • 12 – 14 oz of potatoes (any kind – I used red), cubed
  • 2 bay leaves
  • 1 tsp coriander + 1/4 tsp coriander for after
  • 1/2 tsp cumin + 1/4 tsp cumin for after
  • 3 garlic cloves minced + 2 garlic cloves minced for after
  • ground black pepper, to taste
  • 4 oz spinach, roughly chopped (about 2 cups)
  • 2 tsp red wine vinegar

Put everything in a pot (or pressure cooker) except the spinach, vinegar and seasonings labeled for after.  Bring to a boil, and the simmer until everything is soft (about 1 hour).  [Pressure cooker:  Cook on HIGH for 10 minutes, allow to sit for 5 minutes and then release pressure.]

Remove from heat, add spinach and the seasonings labeled for after (coriander, cumin, garlic).  Stir and cover and allow spinach to wilt.  Remove bay leaves, stir in vinegar, and serve!

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Happy New Year Lucky Black-Eyed Peas and Rice

For the first time, I actually made black-eyed peas on New Year’s Day like you are supposed to for good luck.  Yay!

I cooked the black-eyed peas quickly, thanks to my new Instant Pot pressure cooker, but you can use canned beans or cook them slower on the stove.  I served this over some brown rice (made 1 cup dry to go with this) with my favorite sauteed kale and also a new cucumber salad.  You can make it spicier and top it with hot sauce.  Here’s to a wonderful 2015!

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  • 1 1/2 cup dry black-eyed peas, rinsed (or 2 cans of black-eyed peas)
  • 5-6 cups water
  • 1 Tbsp minced ginger + 2 tsp minced ginger
  • 4 cloves minced garlic + 2 cloves minced garlic
  • 3 Tbsp reduced sodium tamari (or to taste)
  • pinch of red pepper flakes

Pressure cooker directions:  Combine black-eyed peas, 5 cups water, 1 Tbsp ginger and 4 cloves minced garlic in pressure cooker.  Cook on high for 10 minutes.  Drain, reserving some of the liquid.  Combine black-eyed peas, 1/3 cup of reserved liquid, 2 tsp ginger, 2 cloves minced garlic, tamari, and red pepper flakes in a sauce pan and cook on low, uncovered for 15 minutes.  Serve as directed above or as you wish.

Stove top directions:  Combine black-eyed peas, 6 cups water, 1 Tbsp ginger and 4 cloves minced garlic a pot.  Simmer, covered, until tender (about 1 – 1.5 hours).  Drain, reserving some of the liquid.  Combine black-eyed peas, 1/3 cup of reserved liquid, 2 tsp ginger, 2 cloves minced garlic, tamari, and red pepper flakes back in the pot and cook on low, uncovered for 15 minutes.  Serve as directed above or as you wish.

Canned directions:  Drain the canned black-eyed peas.  Combine black-eyed peas, 1/3 cup of water, all the ginger, all the garlic, tamari, and red pepper flakes in a pot and cook on low, uncovered for 15 minutes.  Serve as directed above or as you wish.