Fall is here, and with it, comes my desire for delicious braises and stews that are rich after cooking for hours. This hits the deep flavors traditional of French Provincial cooking with few ingredients... without the time. Because, let's keep it real, a lot of times we can't wait 8 hours - this recipe can be on the table in an hour using the Instant Pot or Pressure Cooker as the pressure cooker will cook the dry beans for you without the wait (or I think can also be made in the Slow Cooker over 6-8 hours, though I still haven't tried it)! Trust me, the family will savor every last bite.
Time: 1 Hour, with the food under pressure for 30 minutes.
Note: If making with a Slow Cooker/Crock Pot, I would pre-slack the beans overnight, and then rinse in the morning prior to adding it in Step 3.
As they say in my country, Buen Provecho! Let me know what you think in the comments below!
We rarely eat red meat, but meatloaf is one of the comforting dishes I absolutely love - this recipe also packs in the veggies to make the kids (unwittingly) eat their share for the day! Over the years, we started with the Ina Garten's (Barefoot Contessa's) recipe but have over the years, tweaked and adjusted to our liking. Here's to hoping this turns into one of your favorites!
Time: 60-90 minutes
As they say in my home country, Buen Provecho!
After owning an InstantPot for nearly 3 years, I finally shook the childhood memories of 'Be Careful!' and struck up the courage to start using the Pressure Cooker functionality on it. This recipe (originally from the NYT, but marginally tweaked) quickly became part of our regular rotation - it's remarkably flexible, which you can serve as carnitas tacos, or can serve over rice in whole chunks - either way, the flavor profile of this is OUTSTANDING! If you don't own a pressure cooker, make in the slow cooker for 8 hours on low.
Prep & Marinade: 20 minutes (and 2-8 hours marinade, up to overnight)
Cooking: In pressure cooker, ~1 hour
As they say in my home country, Buen Provecho! Let me know what you think in the comments below.
I'm incredibly fortunate that my in-laws keep a massive garden, and we're on the receiving end of tons of delicious, fresh, good for you veggies. Okra is that one thing that other than including in Cajun Cuisine, or frying up in corn meal as my mother in law does, I'm at a loss of what to do with. Years ago, I found this recipe in the NYT (slowly but surely modified over the years) for a Turkish dish which bring Okra and Chicken together in an incredibly hearty meal... it also taught me the technique of how to cut the SLIMINESS out of Okra (included in the list below) so you can enjoy the flavor without the nasty slime that sometimes accompanies it. Now that we're in the last throes of summer veggies, try this out! Enjoy!
Time: 2 hours
As they say in my home country, Buen Provecho! Let me know what you think in the comments below!