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other.qmd
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other.qmd
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---
title: "Other"
---
## Vegan Eggplant Risotto
[![](https://img.shields.io/badge/lifecycle-experimental-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#experimental)
### Ingredients
- Olive oil
- Margarine*
- Mushroom (~250g)
- Eggplant (salted)
- Onion
- Garlic
- Wine (1/2 cup)
- Olives
- Frozen peas
- Italian herbs
- Soy sauce (2 tsp)
- Miso paste
- Risotto rice (1.5 cups)
- Vegan chicken stock (3 cups)
### Steps
1. Cook mushrooms in oil and/or margarine and salt until it begins to soften. Add eggplant and allow this to soften. Then add onion. Then make space in the pan, add more oil and quickly cook garlic in this.
1. Add in rice and allow to toast. While cooking, add in pepper, italian herbs, miso paste and soy sauce.
1. Add in wine and allow to partially cook off. While cooking off, add peas and olives. Once cooked off add stock.
1. Cook on low pressure for 5 mins. Once finished, forcibly release pressure. Stir and then set to brown until remaining liquid boils off, while stiring regularly. A small amount of liquid can remain.
### Source
- Inspired by: https://www.seriouseats.com/pressure-cooker-mushroom-risotto-recipe
- Inspired by: https://cooking.nytimes.com/recipes/1015845-pressure-cooker-porcini-risotto
### Notes
I was concerned about not including butter or cheese. But this was actually fine and turneed out to be a bit lighter (better?) than other risottos I have made, but still rich enough.
## Red beans and rice
[![](https://img.shields.io/badge/lifecycle-questioning-blue.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#maturing)
### Ingredients
- Garlic
- Red onion
- Celery*
- Capsicum
- Red kidney beans (1 can)
- Onion powder
- Salt
- Pepper
- Chicken stock (2 cup; tbc)
- White rice (2 cup)
- Butter (20g)
### Steps
1. Brown onion and garlic. Add celery and capsicum. Cook until tender.
1. Add kidney beans and spices.
1. Cook 12 mins on rice setting (low pressure) (tbc). Release pressure naturally.
### Source
Adapted from: https://www.foodnetwork.com/recipes/robert-irvine/red-beans-and-rice-recipe-1950779
## Lentil Soup
[![](https://img.shields.io/badge/lifecycle-maturing-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#maturing)
### Ingredients
- Oil
- Carrot
- Onion
- Celery
- Garlic
- Green Chilli
- Wine
- 250g Lentils
- 400g Canned, crushed tomatoes
- 1L Stock (Chicken)
- Parsley/italian herbs
- Pepper
- Praprika
- Salt
- Pepper
- Cinnamon*
- Fennel*
- Cloves*
- Margarine*
- Soy sauce*
- Miso paste*
- Liquid smoke*
- Nutritional yeast*
### Steps
1. In a large pot, heat butter and oil over medium heat. Add diced onion, celery, and carrot. Sauté until the onion turns transparent and the vegetables soften, about 5-7 minutes. Stir occasionally.
2. Add minced garlic and chopped green chili to the pot. Sauté briefly, stirring constantly, until fragrant, about 1 minute.
3. Pour in the wine, allowing it to simmer until most of it has evaporated, stirring occasionally. This step enhances the flavor of the soup.
4. Add the lentils, crushed tomatoes, chicken stock, parsley or Italian herbs, and selected spices. Optionally, add a modest amount of miso paste and soy sauce for depth of flavor.
5. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot.Allow the soup to simmer for approximately 1 hour, adjusting the cooking time to achieve your preferred level of tenderness for the lentils. Stir occasionally to prevent sticking.
---
### Notes
* Denotes optional ingredient
---