Pressure Cooker Farro Risotto

pressure risotto

I will never cease to be amazed by pressure cooker risotto.

Risotto is a dish I’ve always loved, but rarely made at home because standing over a hot pan and constantly stirring isn’t my idea of a good time. Now I make it at least once a month since the pressure cooker takes all the pressure off (oy). It’s almost completely hands-off—you can literally walk away while the risotto cooks. It’s the best.

I’ve talked about how you can make risotto with brown rice, but did you know you can also make it with farro? The whole grain has a lightly nutty flavor and pleasantly chewy texture, and it make a surprisingly creamy risotto. It’s a great way to add some whole grains to your life.

Get the recipe here.

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Pressure Cooker Farro Risotto

Super Easy Key Lime Pie

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I looooove key lime pie, and now that summer is fast approaching, it’s an excellent warm weather dessert. It requires minimal cooking, is refreshingly tart and creamy, and is served nice and chilly. Plus, there’s a super easy recipe for it just below this paragraph. Don’t believe me? TAKE A LOOK!

Key Lime Pie

For the crust:
7 oz graham crackers or ginger snaps, pulverized into crumbs
1 pinch salt
6 tablespoons unsalted butter, melted

For the filling:
1 can sweetened condensed milk
4 egg yolks
1/2 cup fresh key lime or lime juice
2 teaspoons freshly grated zest
3/4 cup heavy whipping cream (optional)
1 1/2 tablespoons sugar (optional)

  1. Preheat the oven to 375 degrees.
  2. Combine the cookie crumbs, salt, and butter. Press into the pie pan in an even layer and up the sides.
  3. Bake for 8 minutes. Turn the oven down to 325 degrees.
  4. Combine the sweetened condensed milk, egg yolks, lime juice, and zest. Whisk until well combined and pour into the pie crust.
  5. Bake for 15 minutes until set and just a little jiggly. Let cool completely.
  6. If using the whipped cream: whip the cold cream and sugar in a chilled bowl until stiff peaks form. Spread or pipe on top.
  7. Chill pie for 2-3 hours before eating. Store covered in the fridge for up to 3 days.
Super Easy Key Lime Pie

Fluffy Pumpkin Muffins

muffs

I know, I know. More muffins? You might as well call yourself The muffin (wo)man. Fine! I’ll call myself that. I just like a good muffin sometimes—they can be nutritious* and they’re easy to make and they freeze well, making them a go-to breakfast. I tried this recipe a couple of weeks ago and I am still heating up frozen ones. They’re still delicious! Super fluffy and moist and everything.

Fluffy Pumpkin Muffins
adapted from Elle Krieger’s recipe
Makes about 12 muffins

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice (or a combo of nutmeg and clove)
1/2 cup well-packed dark brown sugar, plus sugar for sprinkling on top
3 tablespoons molasses
1/4 cup canola oil
2 eggs or 2 flax eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1/4 cup milk or non-dairy milk

Preheat oven to 400 degrees. Grease one 12-cup muffin pan.

In a bowl, whisk together flours, baking soda, salt, and spices.

In a large bowl, whisk sugar, molasses, oil and eggs until well combined. Mix in the pumpkin and vanilla. Add the flour mixture in 2 batches, adding the yogurt and milk in between batches. Mix just until combined.

Fill the muffin pan slots about 2/3 full and sprinkle with sugar. Bake for about 20 minutes a muffin passes the toothpick test.

*not all muffins are nutritious

Fluffy Pumpkin Muffins

Pressure Cooker Oatmeal in a Mug

mug-oatmeal

You guys! Did you know you can make steel-cut oatmeal in your electric pressure cooker in a mug? This means you can 1) make oatmeal for just one or two people, 2) flavor each individually however you like, and 3) it’s so easy and there’s basically no clean-up. Magical.

Just do this:

  1. Pour 1-2 cups of water into your pressure cooker pot and add the trivet.
  2. Add 1/4 cup steel-cut oats, 3/4 cup water (or part water and part milk), 1 pinch salt, 1 teaspoon butter or oil, and any flavorings to a mug (you can also add flavorings after you cook it). Stir.
  3. Set your mug (or mugs—most pressure cookers will hold two) on the trivet. Secure the top and cook at high pressure for about 20 minutes.
  4. Use a natural release! Trust me.
  5. Carefully remove the mug(s) and let sit for 5-10 minutes. Stir and add any mix-ins. EAT IT.

Note: Make sure your mug is heat-proof and ceramic. Glass will work too, but it must be tempered.

mugs-in-pot

Pressure Cooker Oatmeal in a Mug

Vegan Chocolate Cupcakes

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When cooking at home, I dabble with vegan baking in an effort to make things a bit healthier/I’m too lazy to run to the market for eggs. One vegan recipe that never fails me is chocolate cake. It’s super easy to make, doesn’t take any weird ingredients, and turns out moist and delicious. If I’m making chocolate cake at home, 95% of the time I’m making a recipe like the one below. Even if you’re not vegan (I’m not) try it out! So good.

Vegan Chocolate Cupcakes
adapted from Chowhound
makes 10-12 cupcakes

1/2 cup plain almond or soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/2 cup room temperature coffee
1/3 cup canola oil
1 1/2 teaspoon pure vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat the oven to 350 degrees. Line one muffin pan with liners.
2. Add the milk and vinegar to a large bowl and mix. Let sit for a few minutes to curdle. Add the sugar, coffee, oil, and vanilla and whisk until well combined.
3. In a separate bowl, sift together all of the dry ingredients (flour, cocoa, soda, baking powder, salt).
4. Add the dry ingredients to the wet ingredients in a couple of batches and whisk until no large lumps remain.
5. Fill the liners 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely before icing or eating.

I used this vegan chocolate frosting recipe. Cut the recipe by 1/3 if you’re making the recipe above as written.

Vegan Chocolate Cupcakes

Vegan Roasted Broccolini, Tomato, and White Bean Spaghetti

pasta

Here’s a quick, one-dish dinner that’s pretty easy, pretty quick, and pretty healthy. Also, it tastes good. I mean, what else do you want from me?

Vegan Roasted Broccolini, Tomato, and White Bean Spaghetti
Serves 2

1/3 package whole wheat spaghetti
3 tablespoons olive oil, plus more
1/2 small onion, large diced
1 small bunch or package broccolini, cut into 1″ pieces
salt and pepper
3 garlic cloves, peeled, plus 1 clove, minced
1 cup grape tomatoes, cut in half
1 tablespoon flour
1 teaspoon nutritional yeast
1/2 teaspoon dijon mustard
1/3-1/2 cup almond or soy milk
1/2 small lemon, juiced
1/2 cup white beans, rinsed and drained

1. Put a large pot on the boil per the spaghetti’s instructions. Preheat the oven to 425 degrees.
2. Prepare the broccolini and onion. Toss with 1 tablespoon olive oil on a large baking sheet and season with salt and pepper. Toss the 3 garlic cloves in a small amount of olive oil and seal up into a little package in a piece of aluminum foil.
3. Place the foil satchel next to the broccolini on the baking sheet. Bake for 10 minutes.
4. This is a reminder to add the pasta whenever the water starts to boil and set a timer per the package instructions.
5. In a small skillet, heat 1 1/2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for one minute. Add the flour and nutritional yeast, whisk, and cook for two minutes more.
6. Meanwhile, after the broccolini has baked for 10 minutes, add the tomatoes and 1/2 tablespoon more oil and seasoning. Give it all a toss and slide it back in the oven for 10 more minutes.
7. To the skillet, add the mustard and season with salt and pepper. Add the almond or soy milk and whisk until well combined. Cook, whisking occasionally, until the mixture bubbles and thickens. Add more milk if needed. Remove from the heat.
8. Carefully remove the garlic from its foil packet. Use a knife to mash and dice it and add it to the sauce. Add the lemon juice and whisk together.
9. Drain the pasta and add it back to the pot. Add the white beans, sauce and roasted veggies. Toss together and serve.

Vegan Roasted Broccolini, Tomato, and White Bean Spaghetti

Pressure Cooking Black-Eyed Peas

bepeas

As a kid I did not like black-eyed peas. I thought they tasted like dirt. My grandpa grew them in his garden, so my grandmother would end up with bags upon bags of them in the freezer. Looking back, I’d kill for those bags of fresh-picked peas.

Since I typically have to settle for the dried variety, I use my electric pressure cooker to make quick magic of the now-loved little beans. I have found some conflicting information about how long to cook black-eyed peas, so I had to do a bit of experimenting. Below is how I make them, along with some ideas for flavoring. Note that if you have a stove top pressure cooker the PSI and cook time can differ.

Black-Eyed Peas in an Electric Pressure Cooker

1 lb of black-eyed peas
1 teaspoon salt
1 tablespoon oil (any cooking oil will do)

Optional but recommended (all or some):
1 bay leaf
3 cloves garlic, smashed
1/2 onion, quartered

1. Rinse your beans in a colander and pick over them. What does this mean? Sift through the beans and looks for any bad ones (shriveled up and gross looking) or rocks. Yes, it happens.

2. Add the oil, garlic and onion (if using) to the pot of your pressure cooker and select Saute. Once hot, cook for a few minutes and stir until fragrant. Turn off the Saute function.

3. Add the beans, salt, and bay leaf (if using) and stir. Add 6 cups water or, even better, 3 cups stock and 3 cups water. Secure the lid.

4. Cook at high pressure for 8-10 minutes if you think your beans are pretty fresh and depending on how tender you like your beans. Cook  for 10-12 minutes if they’ve been on the store shelf for a bit and depending on how tender you like your beans. Don’t worry, we can fix it if they are not cooked enough.

5. Use a natural release. Once depressurized, check your beans. If they are tender enough, then move on! If not, select Saute and loosely cover. Check every five minutes until they are tender.

6. Drain your beans and flavor them. If they’re going in a soup or you like them plain, then leave them bean (get it??). If you want a little more flavor for your side dish, then see my suggestions below.

Flavor ideas:

  • harissa adds a kick
  • chopped fresh tomatoes, peppers, and onion add fresh flavor and texture
  • cumin, cayenne, and/or paprika add smoky spice
  • a dollop of sour cream and chives gives them the baked potato treatment
  • chopped bacon adds, well, salty bacon
  • chopped fresh parsley adds herbiness and can be used in combination with any of the above flavorings
Pressure Cooking Black-Eyed Peas