This week, I’m making meals out of the book “Pressure Perfect” by Lorna Sass. I *love* Lorna Sass’ cookbooks, and I *love* my pressure cooker, so this is a menu plan sure to rock my socks. If you don’t have a pressure cooker, let me tell you the number 1 reason you should go get one: dry beans, without soaking, ready in under an hour. Brown rice takes just 15 minutes, even when the package calls for 45 minutes of cook time. Quick work is made of tough cuts of meat, making them fall-apart-tender in no time. It’s like the crock pot’s speedy cousin; you get all the long cooking flavor in a very short time.
New pressure cookers are very safe and have multiple safety features, so you need not be worried about bean soup all over the kitchen ceiling like in your grandma’s day. I have an electric cooker (bought second hand, of course!) made by Russell Hobbs, and I’ve seen the same model used on Iron Chef, where they know their speedy cooking! I put the food in, set the timer, and walk away til it beeps with a flavorful one-pot meal ready in no time.
This week, we’re eating up the following recipes from “Pressure Perfect”, my favorite of Lorna Sass’ pressure cooker cookbooks:
Cuban-inspired shredded chicken over rice, broccoli
Madras chickpeas with spinach and rice
White beans, chicken sausage, Swiss Chard, and sweet potatoes
Split pea soup (omitting ham, adding smoked paprika), cornbread
Un-Stuffed Cabbage in Sweet-and-Sour Tomato sauce with meatballs, rice
Pollock with Sour Cream-Dill Mashed Potatoes, zucchini
See more menus over at Menu Plan Monday.
Coming up this week:
* By request, pictures of our kitchen and bathroom
* The Peanut Butter Sandwich Matrix
* Scratch vs. Store Bought: Brownies
* More money making and saving tips