Vegetarian Bean Chili

 This recipe from America's Test Kitchen is a staple in our house. We adapted it for the pressure cooker, and we make it about once a month since it's super easy, freezer-friendly, and so good. Since I'm watching my blood sugar, I eat it with quinoa. My husband and kids love it over hot white rice.




Comments

Post a Comment

Popular posts from this blog

Kheema nariyal saag

Image
Ground beef coconut curry and spinach, from the Indian Instant Pot cookbook . It came out delicious--rich, spicy, full of veggies. I tried to sell it to the family like an Indian beef luau. My son and wife enjoyed it, but my daughter (who loves beef luau) did not buy this comparison. She ate leftover beef luau from last weekend.
Read more

Vegan Carbonara

Image
This has become a staple in our house because it is so easy and the daughter loves mushrooms. It's from Serious Eats . Tofu, olive oil, a little lemon juice, miso, wine, and mushrooms, over pasta. Too easy! The one thing about the recipe is that it calls for 2 tsp pepper, which is a lot of pepper. I don't mind, but it's pretty aggressively peppery if you use that much.
Read more

Savory Steelcut Oats

Image
I've always felt that we make recipes that we say we'll cook again and then we never do because we forget. I'm starting this new blog to record what kinds of things we cook at home. Hopefully this will help us cook more tasty food at home! The first post is this savory steel cut oats. We got an Instant Pot and even though the directions say not to cook oatmeal in it, there are tons of recipes online for it. The recipe I used was from the Kitchn. I cooked it under pressure for 12 minutes and let it cool down on its own (natural release) for 20 minutes. The oats looked kind of soupy at first, but after stirring it looked perfect. The texture was nutty and creamy. Here's the final product, topped with a fried egg and some feta. It could use some more color (like sriracha!) but this bowl was for my son.
Read more