So, it looks like I'm on a pressure cooked bean/soup kick this week..
I grabbed a bag of dried lentils at the store today. Anyone have a good lentil recipe?
I'm thinking I can cook these in the turbo cooker in like 90 seconds.. :D
Why don't you toss in a 6-pack of crab boil bags and 3 cups of Old Bay?
(sorry... couldn't help it...)
Quote from: hal4uk on December 11, 2009, 05:08:15 PM
Why don't you toss in a 6-pack of crab boil bags and 3 cups of Old Bay?
(sorry... couldn't help it...)
Yeah, and I can nuke the entire block when I take the lid off!
Only slightly off-topic ...
When you use a pressure cooker for beans, lentils, etc., does it allow you to get the same "flavor meld" of all the ingredients as slow cooking or does it just get it done faster?
Quote from: Ka Honu on December 11, 2009, 06:59:22 PM
Only slightly off-topic ...
Feel free to go OT as much as you like!
Quote from: Ka Honu on December 11, 2009, 06:59:22 PM
When you use a pressure cooker for beans, lentils, etc., does it allow you to get the same "flavor meld" of all the ingredients as slow cooking or does it just get it done faster?
I've done quite a few batches with dried bean packages (w/ spice packets, etc) under pressure vs 'low and slow', and personally, I find the end results very similar. More so the next day after reheating.
Actually, (I find) the leftovers are all but identical.
Here's a couple of recipes squirt. I've never done either in a pressure cooker. They're both pretty 'standard'. Gimme a steak anytime. ;D
My wife likes this one:
- 1/4 cup vegetable oil.
- 1 medium onion chopped.
- 2 teaspoons of minced garlic.
- 16 Oz Lentils, rinsed, etc.
- 8 cups cold water.
- 1 28 Oz can whole plum tomatoes.
- 2 bay leaves.
- S&P to taste.
Sweat the onion, garlic and bay leaves. Add the lentils and hand-crush the tomatoes. Add water. I go easy here until I get the consistency I want.
Cook about 45 minutes until done.
I like this one. The primary difference is no tomatoes. Also, it's less precise. :)
- 1 TBSP Olive oil
- About 4 TBSP finely diced salt pork, rinsed and dried before dicing.
- 1 medium onion diced.
- 2-3 TBSP minced garlic.
- 1 Andouille (sic?) sausage or Kielbasa, diced. About a cup.
- 1 or 2 bay leaves, depending on size.
- 1 tsp Chipotle powder.
All goes into a pot to render and sweat on low heat.
Add 16 Oz of the lentils. Turn up the heat and stir them around for a few minutes.
Add 48 Oz of stock. Your choice. Chicken, beef, vegetable, squirrel, whatever. Probably have to add more during cooking but it's easier to add than to remove. It depends on how thick you want it.
As above, cook for about 45 minutes until done.
This goes for either of the above.
Make a nice salad. I love green leaf lettuce. Add your favorite dressing. Finely dice a clove or two of garlic in a small bowl. Add either fresh or dried basil and a pinch of salt. Pour in a couple Oz. of EVOO. Heat to get the flavors going. Dip some French or Italian bread in to go with the soup and salad. Nice winter fare.
LAMB & LENTIL SOUP
1 pound lentils rinsed and picked over to remove debris
1/2 pound lean lamb cubes
6 cups reduced-sodium vegetable or chicken broth
3 tablespoons tomato paste (optional)
2 tablespoon balsamic vinegar
1 chopped onion
2 celery stalks, chopped
4 cloves garlic, minced or 3 teaspoons pre-minced garlic
1 tablespoon dried rosemary
2 teaspoon dried thyme
2 bay leaves
2 cups chopped spinach, Swiss chard, or greens (or less)(optional)
1/4 cup chopped fresh parsley leaves
Salt and ground black pepper
Sweat/saute garlic, onion, celery & lamb in a bit of oil. In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
If you want it thicker, use less broth or cook it down (uncovered).
QuoteLAMB & LENTIL SOUP
x2 Ka Hona beat me to it. For some reason, lamb and lentils make such a great combo for a soup. I don't really even follow a recipe, usually just leftover leg of lamb(better if it's been smoked, of course) which I simmer for a while, throw in the lentils until cooked, some canned or crushed tomatoes, garlic, salt and anything else that strikes your culinary taste. Pair it with a hearty red like Syrah or Merlot-- and some crusty bread--a nice winter dinner coming up!
T2
Sound great. Thanks guys!
Quote from: tsquared on December 12, 2009, 06:14:21 AMI don't really even follow a recipe, usually just leftover leg of lamb(better if it's been smoked, of course)
Guess I should have said that this is my standard treatment for leftover leg of lamb - usually throw the bone in the pot, too. I normally roast leg of lamb with lots of garlic and rosemary - adds even more to the flavor of the leftover dish.
Thanks KH. I might split this ham in half and cube it up. Do a pot of Ham & Pintos, and then Ham & Lentils..
I'm thinking it should freeze OK.
I haven't tried any kind of lamb yet, but I think I will next spring. There is a farm 10 miles to the south of me that raises them.
I don't think I've eve made ham and lentils - should be good though. SWMBO requires every other ham bone to be used for split pea soup and the ones whose fate I'm allowed to choose barely support my pinto, black-eyed pea, and navy bean habits.
Quote from: Ka Honu on December 12, 2009, 07:39:08 AM
I don't think I've eve made ham and lentils - should be good though. SWMBO requires every other ham bone to be used for split pea soup and the ones whose fate I'm allowed to choose barely support my pinto, black-eyed pea, and navy bean habits.
:D
I can't do split pea soup. Really can't stand the '
look' of it..
Black-eyed peas... Hmmm.
Hurry-Up-Hoppin'-John for New Years, perhaps??
Quote from: squirtthecat on December 12, 2009, 07:44:06 AMHurry-Up-Hoppin'-John for New Years, perhaps??
New Years Day at my place is an afternoon/evening open house for somewhere between 40 and 80 people. SWMBO gets to watch while I spend a couple of days making ham, black-eyed peas, collard greens, cornbread, and pecan pie. Obviously none of those are "Hawaiian traditions" but people keep coming year after year for the "strange food" (and bring some really great local potluck stuff to round it out).
Quote from: Ka Honu on December 12, 2009, 08:01:57 AM
New Years Day at my place is an afternoon/evening open house for somewhere between 40 and 80 people. SWMBO gets to watch while I spend a couple of days making ham, black-eyed peas, collard greens, cornbread, and pecan pie. Obviously none of those are "Hawaiian traditions" but people keep coming year after year for the "strange food" (and bring some really great local potluck stuff to round it out).
We're flying home from Williamsburg, VA on NYE, but I think I can make the tight connection in St Louis and be on your doorstep 10 hours later... I'll swing by the ABC store for a few cans of Macadamia nuts and Hawaiian garb.
Quote from: Ka Honu on December 12, 2009, 08:01:57 AM
New Years Day at my place is an afternoon/evening open house for somewhere between 40 and 80 people. SWMBO gets to watch while I spend a couple of days making ham, black-eyed peas, collard greens, cornbread, and pecan pie. Obviously none of those are "Hawaiian traditions" but people keep coming year after year for the "strange food" (and bring some really great local potluck stuff to round it out).
Sounds like a great spread KH. If I had 80 people in my house, they'd have to be "very friendly" ;)
Quote from: squirtthecat on December 12, 2009, 08:12:56 AMWe're flying home from Williamsburg, VA on NYE, but I think I can make the tight connection in St Louis and be on your doorstep 10 hours later...
I've heard that kinda crap before. Just thaw out and show up.
OBTW, I lived in Williamsburg when I was in HS and worked for CW, mostly at the Magazine & Guard House. Are they still showing "The Story of a Patriot" at the Visitor Center? If you haven't seen it, the star is Jack Lord (way before he was Stoney Burke or McGarrett).
Quote from: Ka Honu on December 12, 2009, 08:42:22 AM
OBTW, I lived in Williamsburg when I was in HS and worked for CW, mostly at the Magazine & Guard House. Are they still showing "The Story of a Patriot" at the Visitor Center? If you haven't seen it, the star is Jack Lord (way before he was Stoney Burke or McGarrett).
Will find out in a couple weeks... We are staying there from Christmas Eve to New Years Eve.
I've only visited CW once, very briefly, in the dead of summer. This should be much more relaxing/enjoyable.
Quote from: squirtthecat on December 12, 2009, 08:46:14 AMI've only visited CW once, very briefly, in the dead of summer. This should be much more relaxing/enjoyable.
... not to mention, much colder. For some reason, my (ex) wife insisted we spend our late-December honeymoon in CW. I think she liked the fact that she got a free guide and they do have beautiful Xmas decorations. The weather, however, sucked (but that was in the late 60s - well before global warming).
Quote from: ArnieM on December 12, 2009, 08:33:27 AMSounds like a great spread KH. If I had 80 people in my house, they'd have to be "very friendly" ;)
Luckily they seem to spread it out pretty well over 6-8 hours.
Here is our old go-to, lentil casserole. Here is my precision recipe. You don't need a pressure cooker, just boil lentils (they are one bean that doesn't need soaking or anything) for half an hour or so and drain. Fry up some pork sausage and mix with the lentils. Add a lot of Worchestershire Sauce, mix well and put in a glass baking dish. Put some grated Swiss cheese on top and bake for another half an hour. This is a regular at the Anderson home...
Quote from: anderson5420 on December 19, 2009, 03:14:41 PM
Here is our old go-to, lentil casserole. Here is my precision recipe. You don't need a pressure cooker, just boil lentils (they are one bean that doesn't need soaking or anything) for half an hour or so and drain. Fry up some pork sausage and mix with the lentils. Add a lot of Worchestershire Sauce, mix well and put in a glass baking dish. Put some grated Swiss cheese on top and bake for another half an hour. This is a regular at the Anderson home...
That sounds great! Thanks!
Here's a german recipe called 'Linsen Eintopf' (Lentil Stew)...
1lb Lentils
1 cup celery, diced
2 Med onions (sliced, but I usually dice em)
2 carrots, diced
2 Quarts water
1.5 tsp salt
.5 tsp pepper
.5 Thyme (dried)
2 Bay leaves
1 potato (I dice it)
Ham bone
2 TBsp lemon juice
.25 lb bacon
As much sliced cooked bratwurst that you want.
Soak lentils overnight (Yeah, I KNOW - just do it). ;) Saute bacon, and add celery, onion, carrots. Get it going until it's a golden brown. Add water, lentils, and all the dry ingredients. Put the diced potato in this mixture and add the ham bone. Simmer 3 hours. Remove bay leaves and ham bone. (NOTE: Add any chopped ham you have, if you wish). Add lemon juice, stir, and throw in sliced brats. Serve.
I used to live on this stuff when I was in the military and stationed in Germany. It's good. Hope you try it.
JGW
Thanks JGW, sounds good!
JGW that's very similar to what my wife is making tonight to go with dinner (Königsberklopse). In this part of the world they believe that if you eat lentils on 1.1 then you will have money in the new year.
Quote from: 3rensho on January 01, 2010, 06:21:14 AM
In this part of the world they believe that if you eat lentils on 1.1 then you will have money in the new year.
I'd better get the pot simmering now... :D :D
Quote from: 3rensho on January 01, 2010, 06:21:14 AM
In this part of the world they believe that if you eat lentils on 1.1 then you will have money in the new year.
Uh oh, I better find a lentil store in a hurry.
It's black-eyed peas for luck today.
Our pot is simmering..
I went with some Trader Joe's marinara sauce and black olives/mushrooms on the stove..
The Ham I smoked to use with the lentils turned out like cr@p, so I tossed it.
I was going to be Red Beans and Rice today. The beans I picked must have been old because after soaking, half of them were still hard.
Now it been changed to Pinto Beans and Rice! Doing a quick soak on them right now.