#pressure cooker red beans

[cocorico-hebdo]

Pressure Cooker Red Beans and Sausage Recipe

Tender red beans, sliced hickory-smoked pork sausage, onion, celery, and bell pepper are spiced with Cajun seasoning in this comforting meal. Best served over hot cooked rice.

[zoruanna]

Pressure Cooker Red Beans and Sausage - Main Dishes - Beans and Rice

[sissters-band]

Instant Pot NOLA Red Beans and Rice Pork neck bones, bacon, and a variety of spices are used to flavor this red kidney bean and rice dish with a New Orleans flair. You can adjust the heat to your liking. 4 cups hot cooked white rice or as needed, 1/2 teaspoon black pepper, 1 green pepper diced, 1 pound pork neck bones, 1.5 teaspoons garlic powder, 2 teaspoons ground thyme, 5 bay leaves, 1 tablespoon olive oil, 1 pound dry red kidney beans sorted and rinsed, 2 teaspoons ground white pepper, 1 teaspoon salt, 4 cups chicken broth, 3 cloves garlic minced, 1.5 teaspoons dried oregano, 4 slices bacon diced, 1/2 medium onion diced, 2 stalks celery diced, 1 teaspoon ground cayenne pepper, 1 teaspoon Cajun or Creole seasoning

[dominadora-avernal]

Instant Pot NOLA Red Beans and Rice Recipe

This New Orleans inspired recipe for red kidney beans and rice is flavored with pork neck bones, bacon, and lots of spices. Feel free to dial up the heat to taste.

[slbookreviews]

Easy Chicken Enchilada Soup - Soup

[sea-salted-wolverine]

No spoons for cooking or dishes? That's okay, find yourself a ricecooker. it will love you more than your own mother.

Put rice in pot. Put water in pot. Rinse rice. Put as much water as rice in pot. Add sauce. What kind of sauce? What are you a cop? Add a good sauce, soy sauce, BBQ sauce, worschester sauce, enchilada sauce, whatever you please. Add veggies, diced veggies, frozen veggies, fresh veggies, whatever veggies you got on hand. Yes, you need to add veggies, or die of scurvy. Add protein, fish, chicken, red meat, tofu, whatever, beans maybe. Just stick it in there on top of the rice and veggies. Didn't take the meat out of the freezer? It works with frozen meat. You're welcome. Toss some spices in there maybe? Idk, you know what you like.

Put pot in rice cooker. Set to cook. Do whatever it is you do with a spare 20 minutes. Chores. Sex. Floor time. Homework. Post about one pot meals on Tumblr. I'm not your mom. Oh hey. The rice cooker beeped.

Eat it out of the pot. You have a fork and a nonstick pot to rinse. But also, sustenance and nutrition. That you could feasibly feed to other people without feeling like you're feeding them depression meals. AND most importantly, frozen veggies and frozen meat and rice are all things that you can stash and stock in your house for relatively cheap.

Of all the appliances you could possibly have in a modern kitchen a rice cooker/ pressure cooker is the one you can get the most mileage out of. Congratulations on your infinitely customizable balanced and nutritional meal.

[briarpatch-kids]

Hav you used an instant pot much? I love mine! I can do the low and slow type food but very quickly in comparison and I love making red beans and rice in it. I make other things too, but that’s what my husband and I have been chowing down on lately often

Not gonna lie, I HATED the instant pot. The one I had was so buggy and burnt stuff to the bottom and just didn't work for me. That said, i really want a stove top pressure cooker because that's basically just an analog instant pot and I enjoyed the pressure cooking aspect, just not the electrics.

You should make chana masala in yours, no soaking needed for the chickpeas.

[themodethecitythesoul]

Red Beans And Rice

So with all the shit going on, it's time i started sharing my cauldron-o'-food recipes. Because im physically and financially incapable of cooking for all of you, but I CAN do this.

So. My family's red beans and rice recipe.

Equiptment Get:

large pot

stirring implement

cutting board

knife

(optional) instant pot/pressure cooker

(optional) rice cooker

Food Get:

1 bag(1lb) of dry red beans. Or really any beans

2 links of basic-ass-bitch smoked sausage. Can also use other smoked meats but this is cheap and low spoons

1 onion. chopped

3-6 cloves of garlic. Canned+minced or fresh and minced whatever's there

spices. Salt, pepper, smoked paprika, and cayenne pepper are my good tos

rice. however much you and your family are gonna eat

pepper vinegar. while this is a condiment and technically optional, it's a must for me. How to make listed below

0.5: Pepper Vinegar

This needs to be done like 3 months ago. Locate some vinegar(i like white wine). Locate some spicy peppers. Boil the vinegar and sterilize the bottle. Shove the peppers in the bottle. Pour the vinegar back into the bottle and seal. Leave for a few months

1: Prep Beans

There are 3 ways.

Cover beans in water in the large pot and soak overnight

Cover beans in water in the large pot and boil for 2 hours(Grammy's hack)

Cover beans in water in instant pot/pressure cooker and cook on high pressure for 30 minutes. let the pressure naturally release for 15 minutes before releasing pressure(my hack)

Add a little bit of baking soda at this point. It breaks down the stuff in beans that gives you gas and helps the texture

2: Sautee

Heat a couple tablespoons of neutral oil in the large pot(or skillet if using the large pot to soak/boil beans)

Cook chopped onion until fragrant

Add minced garlic and spices and continue to cook until garlic is fragrant

Add chopped sausage pieces and cook until sausage has shrunk down a little

3: Simmer

Combine beans and onion+sausage mixture in the large pot.

Add enough water to cover.

Simmer, stirring occasionally, for 2ish hours, or until beans have softened, liquid is thickened, and flavors are melded

4: Rice

Cook rice according to your preference while the beans cook. I use a $20 rice cooker from target and it's great, but whatever works

5: Eat

Serve beans over rice and add pepper vinegar and/or hot sauce to taste

If you don't like spice just a splash of plain white wine vinegar is still amazing

So yeah. This recipe scales pretty much as far up as your biggest pot. You can feed tons of people with this and it's filling af. Also has a comfort food vibe which we all need right now tbh

See pictures of finished pot and also the dregs of my dinner lol

[bengiyo]

She Loves to Cook, and She Loves to Eat 2 Eps 17-20 (Finale)

Last week gave me everything I wanted and more. The whole squad went over to Yako's place for a curry party and everyone had a great time. Later, Nagumo got a diagnosis for her condition and got to have personal time with Yako. Kasuga and Nomoto continued to work on their communication and making sure they aren't trampling over each other. They're continuing to work on this move. Seriously, we had a curry party and a s'mores party last week. We planted strawberries together. Let's finish this.

Episode 17

Looking for housing is so stressful. I was wondering if we'd get into housing discrimination in this.

Red beans in Japan are different from what we eat here. Theirs carry a naturally sweet profile that doesn't mesh well with creole cooking.

I feel like those beans needed to boil longer, but that's me thinking in my home cooking terms.

Yes, ladies, tell each other how happy you are to see each other.

@furritsubs thank you for the note about Azuki beans.

I'm really enjoying the way they're handling this situation. The realtor wasn't trying to be homophobic, but the systems he was upholding with the landlord references reinforces the status of same sex households. I also like that they acknowledged how circumstances closet people in ways that hurt them. This is good payoff from the news bit we saw earlier in season with Kasuga.

Getting a tasty treat in before going back into the fray is so valid.

Kasuga being even more affectionate about Nomoto's food now that they're dating is exactly what I wanted.

Episode 18

Oh fuck yeah, let's continue to unpack how structural homophobia makes people scared to share something that should be a joyous occasion.

Amused that Yako is the primary person using Nomoto's given name.

Are we going to have a takoyaki party next??

COME THROUGH, YAKO!!! You gotta help your folks get through this bullshit, but never let them forget that it's bullshit!!

I am relieved that we checked in with Ms. Fujita about divorcing her husband at the same time as we're working through LGBT housing issues. Single divorced women likely also face huge challenges in housing when marriage is the goal we're being pushed into.

Wow, Sayama, you are in contention for the Yihwa Best Girl Award this year. You are an ally. Love the way she examined how what she said might have been hurtful.

Feeling like you somehow failed because you didn't get married in your 20s is so real. I sometimes struggle with this in my 30s.

This show uses its characters to illustrate its political points in a way that feels gentle and accessible, but also carries a sense of urgency. Women are facing extreme reproductive pressure right now, and it's clearly not making those who don't already want husbands and children happier. Hell, it's making them resentful to the point of divorce as they get older.

Hold on. Gotta cry a bit about Nomoto telling Kasuga that being told outright that hiding who they are upset her made her feel better got me.

Episode 19

Takoyaki Party let's goooooo!!!

A party where you cook together like this is always so much fun. We had fun with some friends' kids a few weeks ago teaching them how to make pancakes and letting them add their own toppings before, during, and after cooking.

Nagumo managed to enjoy a bite of food with them. Hold on. Crying again.

We've seen takoyaki a few times lately, and I am very impressed with this cooker.

Yako, tactful as always, is gonna check on Nagumo. I love her.

This is so important. Couple formation does affect the friends around them, and I'm really glad Yako let Nagumo voice that she supports her friends even as she knows she's going to miss the dynamic they've had. Yako is so right to point out that a change doesn't mean it's over, and their friendship will last if we all continue to reach out.

This realtor scene is so good. I like how politely she asked for them to disclose their relationship with the express purpose of securing ideal housing, and we're getting into how the financing of housing can affect people's privacy. She's also owning that landlords can discriminate against couples. I also appreciate that their meeting room was private.

I'm ready for the moving in party!

Episode 20

They got the house!!

A crab cream croquette party!!!

Wait, where's Nagumo? I wanted her to try a croquette too!

We are on the bed together. This is not a drill.

Yes, let's acknowledge that they have liked each other since season 1.

The intimacy question is on the floor!

They are finally hugging!

NOW KISS!!!

That was very sweet, and felt right for them. I'm glad they had that moment in the old place before they moved.

Cried because of Ms. Fujita and Nagumo possibly getting hired.

So glad Yako and Nagumo are still hanging out! That's really how some friends groups will be. Two people will just gel at a party and grow close.

Oh hell yeah we're at casual intimacy now.

I'm so excited to see where the TV goes next season!!

Oh my goodness Kasuga is wearing a lighter sweater!!!!!!

Final Verdict: 10, Go Watch This Immediately and Then Show it to a Friend. Seriously, do not make excuses for yourself. You owe it to yourself to watch this show. Between this, Ossan's Love Returns, and What Did You Eat Yesterday? coming back, we cannot stop supporting our shows about older people getting together and forming their own forms of family. This show built on the foundation of its first season and made every little detail feel so potent and impactful. I did not expect the pen pal to grow into a trusted confidant and core member of this friend group, nor was I expecting the women at the supermarket to help Kasuga as much as they did. This season was excellent, and will be joining WDYEY on my comfort watch rotation.

Big thanks to @furritsubs and friends for making this watch possible.

[clatterbane]

Time for a batch of one of my old "I was a teenage vegetarian in the early '90s" cooler weather comfort foods! Which also helped keep me fed through my broke-ass 20s.

Plus, Mr. C is gone for the weekend, so it's time to samefood on some things he's not as enthusiastic about! (Though yeah he is fine with various spiced-up beans and rice--just probably not for several days straight. And we both might suffocate in our sleep, with his system extra-unused to that.)

Today, I'm rounding it out a bit and actually turning out palak rajma--through the simple expedient of throwing in some frozen spinach towards the end.

This batch is going to be both an Instant Pot and Crock Pot version, in a way. The current (Crock Pot branded!) one may be slightly busted and refusing to seal properly to pressure up, but everything else works fine. So yeah, I decided to set the (unsoaked this time) beans to stew on its slow cook function before I went to bed.

Being red kidney beans, I did bring it up to a rolling boil for 15 minutes first before setting it to slow cook on low--but, if any slow cooking appliance is well set up to boil the hell out of something without using a separate pot on the stove, this is it! In-pot searing/sauteing too.

This was actually my trial run using it as a slow cooker, believe it or not. We had a dedicated one in the UK, and I just hadn't yet here. They do have a reputation for not being nearly as good for it as the purpose-built models. Not least because it isn't designed with the wraparound heating.

But, I should be used to working with that! Somebody actually gave my mother one of these fuckers. I think it came from a work Secret Santa thing or something like that. It's been a long time.

How '80s! We even had that pattern.

Now, that type was really not very good. We mostly kept it for backup purposes. That is indeed a nonstick pot set on top of an underpowered hotplate. They pushed it as being great for an all-in-one experience, with searing directly in the pot. If so, you'd better do that on the stove and then move it over onto the simmering hotplate. Because that thing won't even bring water to a full boil. We tried when our stove broke temporarily.

But, it was better than nothing. Which was sort of my conclusion with the pressure cooker that won't. Only it will get extremely hot if you want it to! And the whole unit is much better heat insulated.

I figured it would be hard to fuck up plain cooked beans too badly, and I did wake up to some perfectly fine beans still on "keep warm". ¯\_(ツ)_/¯ It did lose more liquid than expected, but I did know full well that steam was escaping where it shouldn't. Easy enough to adjust for. And at least I used enough water that the beans didn't dry completely out.

Next up, probably: some kind of stew, cooked entirely in there. (And, erm, hopefully another unit with fully functioning valves soon.)

[deermouth]

Used my instant pot as a rice cooker for the first time today. I always cook rice on the stove, because I don't want to use my roommate's scratched teflon rice cooker pot, but today I realized I can just do it in my stainless steel instant pot. I kind of fucked up the texture overall because I didn't realize it was a pressure function and had to start the cooking process over, but it's not bad. Added to brown rice, à la Rae @teethleave: random freezer veggies (the end of a bag of brocolli, green beans, corn, caramelized onions), frozen precooked octopus pieces, soy sauce, onion and garlic powder, red chili flakes, a tiny bit of coconut oil (which did not come through at all, flavor-wise), red curry paste, and brown sugar. I need to adjust the balance of my flavors I think (cooking it correctly will also help) but I'm excited to start using my instant pot for rice more.

[nekokaicafe]

This week's special: anpan, with house-made chunky anko inside.

Recipes:

Anko: https://www.justonecookbook.com/pressure-cooker-anko-red-bean-paste/

Bread: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe

This was my first experience with a bread recipe involving tangzhong/yudane and HOLY SHIT. I'm never going back. This bread slaps hard. It's the most well-behaved bread dough I've ever worked with. It was a little sticky when I first scraped it out of the mixing bowl, but it let me bowl-fold it into a nice neat ball and after the first rise/rest... I repeat, HOLY SHIT. It was so soft and supple and easy to shape and needed only the lightest dusting of bench flour to cooperate. Yes, my filling technique needs work but fuck it. It's delicious.

[seabreeze2022]

2023 Bahamas Cruise, Part 4, Mar. 10-12. Morgans Bluff to Normans Cay, to Sandy Cay to Lee Stocking Island.

This is, Natalie, our friend from Islamorada. She and her husband left one week before us and went directly to the Jumentos as quick as they could. She is holding a really, really large Crawfish, at least by Florida standards. But these are kind of common this far south in the Bahamas. Deep water canyons allow them to grow to this size without being caught. Q: What is the easiest job in the world? A: Bahama Minister of Tourism.

All they have to do is post some pictures like this!

Our time time in Andros was short and we are looking forward to coming back, but we need to make haste heading south. Cold fronts are still coming down, the water is 75 degrees and chilly. We were under way at 0538 weaving our way through the anchorage. When we first showed up five days earlier we were the eighth boat in the anchorage. Three were “cats”, one Hatteras yacht, and three other sloops. Four were buddy boating. One of the cats was from Tavernier, the next town up from ours.

As we left there were about ten boats, with only two cats in the bunch. One was an old trimaran. No fancy mega yachts here. No chartered catamarans. Pretty quiet group and little drama.

Windy App is my go to for wind and wave prediction. Friday was the smoothest ride across the Tougue Of The Ocean (TOTO). It would be a bit lumpy at daybreak but getting better as the day went on. We have been beat up before crossing TOTO into steep short spaced waves. See the photo below of our buddy remora boat in March of 2023 crossing TODO.

This year the crossing was smooth. We just set a straight line for Normans Cay 73 nautical miles away. The day started out a bit chilly at the helm and we made notes to bring some warmer clothes for sailing the nightshift.

Resting with foul weather gear on to stay warm, note the smooth water in the background.

This is a screen shot of our chartplotter while crossing TODO. Our boat is depicted bottom center with a red icon over it. Just to the left shows a depth of 8500 ft.. To put this in perspective, if you stacked 45 Empire State Buildings on their side. They would still not break the surface.

By the time we finished the day crossing White Bank south of New Providence the seas were glassy calm. Winds had been mostly on our nose and seldom more than 30 degrees off all day.

Beans were cooked in a pressure cooker while underway. Pressure cookers save a tremendous amount of propane fuel.

This year we bought a Hot Spot from Aliv to use in the Bahamas. It is working great. It allowed me to check the weather as we approached Normans, I changed my plans on anchoring right off the island. Winds were due to pick up after midnight from the SW. So I tucked further off shore behind a sand boar hoping to break some of the waves. This would also give us a quick departure in the morning.

We woke early with the boat pitching on the anchor in 2 ft. waves. Today would be a 32 mile sailing day on a beam reach to Sandy Cay. There are few places to hide from SW - W - NW winds in the Exumas. Sandy Cay was our favorite.

Taking turns on the helm and resting. Lots of sailboat activity on this route today. We were the “privileged vessel” with wind coming over our starboard rail. So I tacked a bit further upwind allowing the “burdened vessels” to clear any sand bores and run their course.

Nancy resting on the upwind side of the boat in the sun. By attaching her tether from the jackline in the cockpit around a winch and then back to her. This helps secure her in place as the boat heels over.

A shot from the lee rail at 6 kts.

Our anchorage was fairly calm, with only two other boats nearby. We dropped the dinghy and took a quick bath at the stern. Water is still chilly at 78.5 F. When we woke in the morning our anchor was in sight 30 feet away directly on our left. Currents and wind have that effect here. Neither is strong enough when they oppose each other, to straighten out the anchor chain. Game plan for the day is head outside for Lee Stocking Island after topping off jerry jugs in Staniel.

Using two of the diesel jerry jugs on the deck we put 8 gallons in the tank assuming we had burned 10 gallons since Andros. Nancy is using the “jiggle hose” to siphon the diesel out of the jugs. We also ran the watermaker for an hour as soon as the solar panels could keep up.

We ran the gauntlet of boats anchored between Big Majors Spot and Little Majors Spot. At least 40 boats were anchored in here hiding from the SW winds.

The fuel dock at Staniel Cay Yacht Club is first come - first serve. We were number 3 in line. It took almost 2 hours to get our 8 gallons of fuel. Boats were taking 40 minutes each. Once it was our turn we tied up, Nancy ran the trash to the trash tailer. I pumped 4 gallons in each jerry jug, then quickly walked to the office to pay. Nancy met me there. We were off the dock in 10 minutes.

The Exuma Sound is 5000 ft. deep, but was smooth all day as we motored to Adderly Cut.

Adderly Cay with its unique stone marker passing down our starboard side.

Dana helming through Adderly Cut and hooking a left behind Lee Stocking Island.

Our son, Lars, recently bought a PDQ 34 power cat. Only 106 were ever made, and we just found one tucked behind Lee Stocking Island. Named “Headway”, it was flying a “Great Loop” flag on the bow. Which is a circle with the Mississippi on the West side and the Intercostal Waterway on the East side. The Great lakes connecting them on the North, and the Gulf of Mexico on the South.

Absolutely stunning sunset, unfortunately we were a hair north and could not see a green flash due to the tip of Normans Pond Cay.

Picture perfect ending to finish our first week back in the Bahamas.

S/V Sea Breeze, Lee Stocking Island, Exuma, Bahamas.

[salanaii]

Bibimbap

비빔밥

Rice mixed with vegetables, meat, an egg, and chili pepper paste

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)

5 cups cooked short-grain rice

12 ounces soy bean sprouts, washed and drained

8 ounces of spinach blanched and washed with the excess water squeezed out by hand

1 large carrot

1 large red bell pepper

1 large zucchini

1 English cucumber

3 to 4 green onions, chopped

½ pound fresh lean cut of beef (fillet mignon, flank steak)

4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.

4 eggs

kosher salt

vegetable oil

toasted sesame oil

toasted sesame seeds

garlic

soy sauce

honey (or sugar)

Korean hot pepper paste (gochujang)

How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.

Drain and rinse in cold water a couple of times.

Drain. It should make 4 ounces.

In a pot on the stove:

In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.

Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.

Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.

Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.

Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.

Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.

Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.

Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.

In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.

Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.

Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.

Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

Cut the beef into matchsticks and put them in a bowl.

Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon.

Cover and keep in the fridge until ready to use.

Mountain vegetables:

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.

Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Serve

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup.

Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side, and maybe kimchi too.

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

Reheat the soybean sprout soup.

Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.

Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.

Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side and maybe kimchi too.

Eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.

Eat with your spoon.

Posted on Sunday, January 6th, 2008 at 11:14 pm. Last updated on September 18, 2022.

[missmariposasrecipes]

Chicken and Veggies

Tools Needed

Pressure cooker or pot with lid, knife and cutting board, bowl, and mincer

Ingredients

2lbs bone-in chicken parts (thighs, breasts, legs)

Half onion (sliced)

5 garlic cloves (minced)

8oz sliced mushrooms

Two carrots (sliced)

Green bell pepper (deseeded; cut in chunks)

Two celery stalks (sliced)

8oz can of tomato sauce

Olive or Avocado Oil

Seasoning (crushed red pepper, oregano, thyme, salt, pepper)

Instructions

1. Add avocado oil to a large pot. Wash your chicken and scour the meaty parts. Place all pieces in one layer at the bottom of the pot. Salt it and turn it up to high heat. Don’t stir it, just let it cook!

2. Slice the onion and mince the garlic; set aside. Flip the chicken pieces so the raw side is down on the pan.

3. Wash mushrooms and carrots. Cut ends off of carrots and chop into coins. Throw in a bowl together and set aside. Flip chicken pieces raw side down again.

4. Wash celery stalks and bell pepper. Deseed bell pepper and cut ends off celery. Chop into chunks and add to bowl with carrots and mushrooms.

5. Chicken should be white now, if water has accumulated at the bottom drain it and add more oil. Add onion slices and minced garlic. Stirring all together.

6. Add can of tomato sauce and pour all veggies into pot. Add water, thyme, oregano, and chicken bouillon. Stir everything in and put lid on.

7. Leave to cook on low for 35 minutes (or when chicken is soft). Half way through, stir. Broth should be red and at 2/3 full at this point.

8. Taste broth and check that meat is tender before turning off heat. If so, remove from heat and leave lid slightly off.

Serving Ideas

Mexican rice, refried beans, salad, corn, avocado, lime, radishes, and warm tortillas

Leftover Storage

Cool completely, remove chicken to remove bones and shred, and freeze in flat portion sized bags. Good for up to 2 months.

Reheat in microwave or small pot.

[jackyan155]

How to cook 50 kg red beans in a 500l pressure cooker ?#machine #pressur...