Fajita seasoning

I use this quite often,  however I haven't posted it. Today I got tired of having to pull out my binder of recipes, so it's finally on the blog!

1 Tbsp cornstarch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3/4 tsp crushed chicken bouillon cube
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4  tsp cumin

Mix everything in a small bowl. Use with 1 lb of chicken or steak sliced thin.

Caramel Syrup

The kids wanted waffles, and I was out of cream, so I couldn't make their favorite Dutch honey topping, so I texted Mom for her caramel syrup recipe. She got back to me quickly, so I was able to whip it up in time.
Note: This foams up a lot! So use a large pot even though it makes about 2 cups of syrup. It almost boiled over in my 4 quart pot.

3/4 c. butter
1 1/2 c. sugar
2 Tbsp corn syrup
3/4 c. buttermilk
1 tsp baking soda
2 tsp vanilla

In a large pot mix all but the vanilla. Bring to a boil. Stir occasionally. Boil for 7 minutes. It will foam up.
Remove from heat and stir in vanilla.

Pretty simple, and delicious!

Chicken Tikka Masala

This recipe comes from my SIL Amy. She fixed it for us when we visited last year. It was amazing! We have made it several times since then. My cousin came to visit over the weekend and we served this. When she asked for the recipe I realized I hadn't ever posted it.

Chicken Tikka Masala

Marinade

• 1 cup plain yogurt
• 1Tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 Tbsp minced fresh ginger (or 1 tsp ground ginger)
• salt
• 3 boneless skinless chicken breasts, cut into bite-sized pieces

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, black pepper, ginger and salt. Stir in chicken, cover and refrigerate for at least one hour.

Sauce

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 4 tsp ground cumin
• 4 tsp paprika
• salt to taste
• 1 (8 oz) cans tomato sauce
• 2 cups heavy cream
• 1/2 cup chopped fresh cilantro

1. Cook chicken on high in skillet until juices run clear
2. Melt butter in a large heavy sauce pan over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken, and simmer for 10 minutes. 
3. Serve with rice and naan, and garnish with fresh cilantro.

Chocolate Pomegranate Walnut Tart

This recipe was inspired by a dessert Aaron had at Epic in Wisconsin. They have the ingredients listed, but no recipe instructions. This one was pretty easy to figure out. Of course we scaled it back, and it still made a lot of servings. 

Ingredients
For crust

• 1 lb walnuts, finely ground
• 6 oz sugar
• 4 oz butter, melted

For ganache

• 2 lbs 6 oz chocolate chips
• 1 qt heavy cream
• 1/2 pomegranate
• dash of vanilla

Directions

1. Pre-heat oven to 375 degrees. Combine walnuts, sugar and butter, mix well. Press into 10x15 pan with a lip. (half sheet)
2. Bake for 10 minutes. Let cool completely.
3. Pour chocolate chips into microwave safe bowl. Pour cream over top. Microwave at 50% for 30 seconds, then stir. Continue to microwave for 30 seconds at a time, stirring after each time, until completely melted. Mix in vanilla and a bit of pomegranate juice if desired. 
4. Pour over cooled crust. Spread evenly tapping the pan if needed to smooth out the surface. Set aside to cool and set up. About 2 hours
5. When set, slice into several pieces. Place a pomegranate seed in the middle of each piece.

A few notes:

• we used the blender to juice about 20 seeds just slightly, and then put it through a fine mesh strainer to strain out the hard part of the seed. We added that to the ganache. 
• You may also use a double boiler to melt the chocolate and heat the cream. 
• We cut ours into about 35 pieces, and tried to give away as many as we could. 
• Oh, and it's gluten free, but certainly not fat free :)

Pickled Asparagus

We had to be creative with all of the asparagus we aquired in June here's a great recipe.

Overnight Pickled Asparagus

Ingredients:

Brine: (for about 4 quarts)

• 4½ cups water 
• 4½ cups white distilled vinegar (5%) 
• 6 small hot peppers (optional) 
• ½ cup canning salt 3 teaspoons 
• dill seed (or dill weed)

In each quart jar, add:

• ¼ teaspoon garlic powder 
• 1 teaspoon dehydrated onion

 Asparagus: cut to height of bottle

 

Directions:

1.    Bring pan of water to a boil.  Blanch asparagus by boiling for 90 seconds and then place in ice water to cool.

2.    Once cool, pack asparagus into quart jars as tight as possible.

3.    Bring water, vinegar, peppers (optional), salt and dill to a boil.

4.    With jars tightly packed, pour hot brine over the asparagus, top with lid and allow to cool to room temperature.

5.    Place in refrigerator and use within 2-3 weeks.  Ready to eat within 24 hours.

Cream of Asparagus Soup

We made this several weeks ago with some of the asparagus we froze back in June. It was delicious!
 Cream of Asparagus Soup
Ingredients:

• 2 lbs of asparagus ends trimmed and cut into 1 inch pieces
• 1 cup diced onion
• 3 cups chicken broth
• 1/4 c butter
• 1/4 all-purpose flour
• 2 tsp salt
• 2 pinches ground black pepper
• 2 cups milk
• 1 cup sour cream
• 2 tsp lemon juice

Directions

1. In a large saucepan, combine asparagus, chopped onion, and 1 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables (we used an immersion blender). Set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Frozen Chocolate Mint Mousse

David wanted something other than the typical cookies or ice cream for dessert.  So he searched the Mrs. Field's Best Ever Cookie Book and found this amazing recipe.  I tweaked it a little to suit what we had.  It was delicious!  Very rich and creamy!  I ran out of whipped cream, and didn't have any fresh mint, so we didn't have any garnish.

Ingredients

• 8 ounces semisweet chocolate, finely chopped (we didn't have any, so I used some Hershey's mint chocolate chips)
• 2 large egg whites
• 2 pinches cream of tartar
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream, chilled
• 1/2 tsp mint extract
• 1/2 cup dark chocolate chips coarsely chopped
• Whipped cream and fresh mint for garnish

Directions

1. Melt semisweet chocolate (either in a double boiler or in the microwave - 50% power, stir every 30 seconds) Set aside to cool slightly
2. Meanwhile beat the egg whites with a pinch of cream or tartar, until stiff peaks form.
3. In a small saucepan boil the sugar and water with another pinch of cream of tartar until it reaches 234 F to 240 F (soft-ball stage).
4. With the mixer going, carefully pour the hot sugar syrup into the egg white to make a stiff glossy meringue.  Fold the melted chocolate into the meringue to make chewy lumps. 
5. In a medium bowl, beat the heavy cream until soft peaks form.  Add the mint extract and keep beating until stiff peaks form.  Fold the chopped dark chocolate chips into the whipped cream.  Spoon the mousse into individual dessert bowls or glasses, cover with plastic wrap and freeze until form, about 2 hours.
6. Serve with whipped cream and fresh mint.

One Pan Mexican Quinoa

I was looking for something new on pinterest today, and found this recipe.  I had almost everything.  I didn't have jalapenos,  or a can of rotel.  So I used a can of diced tomatoes and a can of green chiles.  I suppose the recipe as is would be a bit spicier.  I also didn't have any more canned black beans so I had to cook some (the pressure cooker is so great for that), and it didn't get done in time to add while it was cooking, so I added it at the end.  It still tasted great, and was already warm since it had just been cooked.  I didn't have any fresh cilantro, but that would have been great!

 One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Argentine Chorizo

Last month Aaron made some chorizo.  Eventually he wrote down the recipe so he could remember and I could post it. It's in metric measurements because that's how he got the recipe, and that's how he'll make it in the future.  I love that our kitchen scale weighs both ways.
 
• Pork shoulder roast, 8 kg
• Pancetta, 2 kg (could substitute other fat)
• 25 grams paprika (I used a mild version)
• 25 grams ground white pepper
• 10 grams oregano
• 170 grams salt
• 3 garlic cloves (minced)
• 200 ml apple juice or cider
 

1. Using a meat grinder with a large (8-10 mm) plate, grind up the pork and the pancetta and mix well together. Add the dry ingredients and mix into the meat. Add the garlic and apple juice and knead the mixture between your fingers until it begins to stick together (5-10 minutes). 
2.  Prepare hog casings per package directions and rinse well with water. Thread the casings onto the sausage-stuffing tube and start slowly filling each chorizo, twisting the casing when it reaches about 4-5 inches long (or the desired length). Let rest a few days in the fridge and then cook or freeze for later use.   

 Note: The best way I (Aaron) found to cook them is to boil them first until at 160-165 degrees and then smoke on the grill for 5-10 minutes.

Snickers Pie

I first made this 8 years ago.  I don't make it very often, which I suppose is why I haven't posted the recipe. It is really delicious.  A bit time consuming, but worth it.  This is my contribution to Pi day 3-14 !!!  I changed a few things from the original recipe just to make it a little easier.

Snickers Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon white sugar
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate chips
• 1 (1 ounce) square unsweetened
• chocolate, chopped
• 1/2 cup butter, diced
• 1/2 cup white sugar
• 1 egg
• 1 egg white
• 1 teaspoon vanilla extract
• 4 (2.16 ounce) Snickers bars, chopped
• 8 ounces cream cheese, softened
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 ounces milk chocolate, chopped
• 2 tablespoons heavy whipping cream

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan. 
3. To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
4. Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
5. To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
6. To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled. 

Chocolate Cherry Stack Cake

 I made this for Valentine's Day.  I don't have 6 inch cake pans, so I doubled it and used 10 inch cake pans.  I cooked them a little longer, and it worked great.  For some reason my frosting didn't make stiff peaks, but it still tasted great! 

 

 Chocolate Cherry Stack Cake

Ingredients

• 3/4 cup plus 1 teaspoon all-purpose flour
• 1/3 cup plus 1 teaspoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream

 Directions

1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

Cherry frosting
Ingredients

• 1 1/2 cups powdered sugar
• 1 8 ounce carton sour cream
• 1 cup whipping cream (do not use ultra-pasteurized whipping cream)
• 2 tablespoons maraschino cherry juice

 Directions

1. In a chilled large mixing bowl combine powdered sugar, sour cream, whipping cream, and cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy.

Chocolate Dipped Cherries

Ingredients

• 16 maraschino cherries with stems
• 1/2 cup semisweet chocolate pieces
• 1 teaspoon shortening

Directions

1. Drain cherries; pat dry with paper towels. In small microwave-safe bowl combine semisweet chocolate pieces and shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

Chipotle Southwest Sauce

One evening for dinner Aaron wanted to spice up the hamburgers on the menu and found this sauce.
Chipotle Southwest Sauce
Ingredients

• 1/2 cup mayonnaise
• 2 tsp lime juice
• 1 tsp sugar
• 1 tsp minced fresh cilantro (we didn't have this on hand)
• 1/2 tsp paprika
• 1/2 tsp white vinegar
• 1/2 tsp water
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp ground chipotle chile
• pinch dried thyme
• pinch dried cumin

Directions
Mix all ingredients in a small bowl.  Cover and chill for an hour.

Mounds Brownies

Aaron found this awesome recipe and made these for dessert on Sunday. It's a good thing he took half of them to work on Monday, or I may have eaten the whole pan myself.

Mounds Brownies

Ingredients:

• 1 Family Size (9x13) pan of brownies, prepared
• 5 1/3 Cups shredded coconut (1 pkg)
• 14oz Can sweetened condensed milk
• 1 ½ Cups powdered sugar
• 1 Can of chocolate frosting

Directions:

1. Prepare brownies and let cool completely.
2. In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
3. Spread coconut mixture over brownies.
4. Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
5. Pour frosting over the coconut mixture. Let cool and set up.

Black Bean Quinoa Bread

Aaron found this recipe on Chef Brad's website.  He tweaked it a bit, and came up with this: 
Ingredients:

• 1 Tbsp yeast 
• 2/3 Tbsp salt
• 1 c. bean flour (we've used black and red)
• 2 2/3 c. Bread flour
• 2 cups water
• 3/4 c cooked quinoa (we used black)

Directions:

1. Mix dry ingredients together.  Then add the water and quinoa. Knead in stand mixer for 8 minutes.  Add flour as needed.
2. Shape into loaf (round or oblong).  Spray baking sheet or using parchment paper. Let rise for until double in size, about an hour.
3. Preheat oven to 450.  Place a pie tin of water on the bottom rack.  Put loaf in the oven on middle rack.  Spray loaf with water. Turn down oven to 400.  Bake for 40-50 minutes until done.

So hearty and delicious!  To get the bean flour he took dry beans and used a wheat grinder to make them into a flour.  There's a video on Chef Brad's link.

Cumin Wheat Berry Soup

We inherited 100 lbs of wheat from Aaron's mom. So Aaron searched for a way to use the wheat besides grinding it.  He found this recipe and it was delicious.  I will forever regret moaning when my mother made soup with barley in it.  I'm looking forward to leftovers!  I'm still in the honeymoon phase with my pressure cooker.  So that's how I cooked the wheat.  Really easy and quick!  Aaron ate the leftover wheat berries for breakfast! 

• 1 1/2 cups French green or brown lentils, sorted and rinsed
• 4 cups vegetable broth
• 4 cups cold water
• 3 tablespoons extra-virgin olive oil
• 3 large large carrots, finely chopped
• 1 medium red onion, diced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 cups Cooked Wheat Berries,
• 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped*
• 3 tablespoons lemon juice

1. Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).
2. Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
3. When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

 *We used spinach instead of chard.

Double Decker Pumpkin Caramel Pie

I made this pie for a ward activity.  If you don't like pumpkin pie you just might like this one.  I mean it has an Oreo crust and caramel whipped cream - wow!!!!  It was rich and delicious.  The Recipe Girl has some great tips on her post.

Ingredients:

25 Oreos (creme included), crushed into crumbs (about 2 cups)
6 tablespoons unsalted butter, melted
3 large eggs
2 3/4 cups heavy cream, divided
One 15-ounce can unsweetened pumpkin puree
1/2 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/2 teaspoon salt
28 caramels, unwrapped
1 ounce semisweet chocolate, for grating

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, stir the Oreo crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch deep-dish pie pan; freeze until set (15 minutes). Bake for 10 minutes; let cool.
2. Meanwhile in a large bowl, whisk together the 3 eggs, 1 cup cream, pumpkin, brown sugar, spice and salt until just combined. Pour into the cooled pie shell and bake until set, 40 to 45 minutes. When you shake the pan, the filling should no longer be jiggly. Let the pie cool at room temperature slightly, then refrigerate for at least 3 hours, or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream until melted, 2 to 3 minutes- adding 1 minute increments, if needed, if they are still not completely melted. Stir until smooth, then let cool to room temperature - very important!!!
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the cooled caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.

*I melted about 1/4 cup semisweet chocolate chips and put it in a shallow tupperware and cooled it in the fridge.  Then I popped it out and used a vegetable peeler to get the chocolate curls. I didn't need all the chocolate for the curls, but it made it wide (or deep) enough to make good curls and still have something to hold onto.  If you have a block of chocolate that would work well.

Quinoa Golden Pilaf

This is another one that Aaron made and it was fabulous!  It went well with the butternut squash recipe.
Quinoa Golden Pilaf

INGREDIENTS

• 2 cups whole grain quinoa
• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 heaping teaspoon salt
• 3 cups water
• fresh herbs for garnish (optional) (we used cilantro)

INSTRUCTIONS

1. Rinse quinoa well under water until it runs clear (a few minutes)in a fine mesh strainer.
2. In the pre-heated pressure cooker, on medium heat add the oil and garlic. Saute for about 30 seconds and then mix-in the turmeric, cumin and salt.
3. Add the water, and tap the quinoa from the strainer into the pressure cooker – being careful to remove any stray quinoa from the lip of the pot.
4. Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 1 minute at high pressure.
5. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, slowly release the rest of the pressure using the valve.
6. Tumble quinoa into serving bowl. Fluff with a fork and decorate with fresh herbs before serving

Butternut Squash with Black Beans and Walnuts

This was delicious, but it didn't make nearly enough for leftovers! The "I" in the recipe was Aaron.

 Butternut Squash with Black Beans and Walnuts

Ingredients:

• 2 cups butternut squash/pumpkin peeled and cubed ( I used 4 cups)
• 2 tsp ground cumin 
• 1 tsp ground ginger, (3 tsp fresh if you have it )
• 3 Tbsp olive oil
• 2 hot green peppers (I did not add this)
• 1.5  cups cooked black beans, drained 
• 2 tsp red chili powder
• Salt
• crushed red pepper (dash of cayenne)
• fresh lemon
• 6 Tbsp lightly toasted walnuts (I used 6)
• fresh cilantro for garnish

Preparation:

1. Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
2. Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
3. Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.

Peruvian Quinoa Salad

More pressure cooker recipes.  This one was so simple and delicious!  Aaron made it from start to finish.

 Peruvian Quinoa Salad

INGREDIENTS

•     1 cup Black (I used regular)Quinoa, rinsed
•     1 pinch of salt
•     1.5 cups of water
•     1 Lime, zested and squeezed
•     1 Bunch Cilantro (or Parsley), roughly chopped
•     1 Large Roma Tomato, finely diced
•     1 Yellow (we had red) Bell Pepper, finely diced
•     ½ cup Green Olives (we had black), chopped
•     1 Cucumber, seeded and finely diced

                                                 

INSTRUCTIONS

1.     In the pressure cooker add the quinoa, lime zest, salt and water
2.     Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method – turn off the heat and don’t do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve
3.     Tumble out the cooked quinoa into a mixing bowl to cool.
4.     Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
5.     Mix with Lime juice and season with any additional salt to taste.
6.     Serve at room temperature or chilled.

Pressure Cooker Black Bean Soup

 We have been scouring the internet for all sorts of Pressure Cooker recipes.  Here's one that Aaron made.  He found it on dadcooksdinner.com .  His post gives all sorts of hints and tips for cooking with a pressure cooker.  If you are new to using a pressure cooker you should check it out.

Pressure Cooker Black Bean Soup

Ingredients:

• 1 pound dried black beans
• 1/4 cup table salt
• 4 quarts water
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 tsp kosher salt
• 4 cloves garlic, minced or pressed through a garlic press
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tbsp dried oregano

For Cooking the beans:

• 5 cups water
• 1 bay leaf
• Optional - 1 tbsp olive oil

• 2 limes, juiced
• 1 tsp salt 
• pepper to taste
• 1 Tbsp parsley 

Directions:

1. Sort, rinse, and brine the black beans: Sort the black beans, removing any stones, clods of dirt, or bad looking beans. Rinse the beans, put them in a large container, cover with 1/4 cup salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight. 

 2. Saute the aromatics and spices: Heat 2 tbsp extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion and red pepper, and sprinkle with 1/2 tsp kosher salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the garlic, cumin, coriander and oregano; let sit in the pan for 1 minute or until you can smell the garlic cooking, then stir into the onions. Cook, stirring, for 2 more minutes, until the onions show a hint of browning.

 3. Cook the black beans: Drain the black beans, rinse them thoroughly, then add them to the pressure cooker. Add the water, bay leaf, and 1 tbsp olive oil, stir, then scrape the bottom of the pan to make sure none of the onions are sticking. Bring the cooker up to high pressure, then pressure cook the black beans for 15 minutes. Turn off the heat, and let the pressure come down naturally, about 15 more minutes.
*Check the beans to make sure they are cooked through and tender. If not, either bring the pressure cooker back to high pressure for another 3 minutes, or simmer for ten minutes, until cooked to your liking. 

4. Finish the soup: Thicken the soup by pureeing 2 cups of the beans. I use a stick blender directly in the pot; moving 2 cups of beans and liquid to a blender also works. Add the lime juice, then taste for seasoning, and add salt pepper and parsley.