I’ve been busy getting ready for the release of my new book No Pressure (out on Tuesday!), but I’m still writing here and there! Catch out my latest stuff below.
Exciting day! My first copy of No Pressure showed up on my door step. Behold it in all its glory (and click the image for a sneak peek)!
Available for pre-order and out May 1st
Another year is nearly over, and my head is spinning. As nuts as 2017 has been, I’m very thankful to have written another book and look forward to its release in 2018! I’ve written a few other things too lately (please see below):
Happy and merry to all!
In case you missed it, I wrote a cookbook. It was released in April, and has been chugging along quite well. Things really picked up last week when Amazon Prime Day rolled around and they ran an impossible-to-resist deal on the Instant Pot. I guess lots of people buying their new cooker needed a cookbook to go with it, because my book rocketed to the #2 position in all of Amazon books! Pretty amazing and totally weird. Only the new Harry Potter book could best my ‘lil cookbook.
Anyway, if you’re a pressure cooker lover like me or are just getting into it/thinking about getting into it, then try out my book. It’s under $10 with over 100 recipes and it’s getting pretty good reviews. And just to further tempt you, below is a sample recipe from the book. Enjoy!
Eggs in Purgatory With Eggplant
from The Instant Pot© Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Serves 2 to 4
1 small eggplant, mostly peeled, cut into 1/2″ pieces
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes, with most of the liquid drained out
1 tablespoon harissa or 1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
freshly ground black pepper
4 to 6 fresh eggs
1 tablespoon chopped fresh parsley
4 to 6 thick slices good-quality rustic bread, for serving
hot sauce, for serving (optional)
- Toss the eggplant with the salt and spread out onto a paper towel-lined baking sheet. Let sit 15 to 30 minutes. Take more paper towels and press out any moisture, wiping away some of the salt as you go.
- Preheat the Instant Pot by selection Saute.
- Once hot, add the oil. Add the eggplant and cook, stirring and scraping the bottom of the pot, for 4 minutes. Add the garlic and cook for one more minute.
- Add the tomatoes, harissa or paprika, and red pepper flakes, and season with black pepper. Stir. Select Cancel and secure the lid.
- Select Manual and cook at high pressure for 10 minutes.
- Use a quick release. Remove the lid, stir, and select Saute. Crack the eggs, one at a time, into a small bowl, and lower each one onto the top of the bubbling sauce.
- Cook, loosely covered, until the egg whites are set but the yolks are still runny, 4 to 6 minutes.
- Top with parsley and serve with bread and hot sauce (if using).
I’ve been busy! I have some new posts coming up, but in the meantime I’ll share a few articles from the last couple of months.
As always, you can find me on Twitter.
Life has been very busy post holidays, but I’m still writing on the reg. Below are some links to recent articles—I’ve got some fun blog posts in the works, too.
P.S. My first cookbook will be out by early March, so stay tuned. And find me on Twitter.
I’m working nonstop on an exciting new writing project for the next couple of weeks, so there’s a good chance I won’t be posting much until it’s over. In the meantime, here’s a sneak peek of sorts. See you on the other side!