Something I’ve had my eye on for quite a while now is a pressure cooker. Yes, like most of us, my mom and grandmothers had an ancient version that sits on the stove top, sputtered around with this funny metal thing on top that spouted steam, and quite frankly sounds like a scary pain in the rear to use with all the caution needed to ensure it doesn’t explode whatever food you’re cooking all over the kitchen, the hot stove, you, guests, etc. So while I was intrigued by being able to shave hours of time off my cooking, I still couldn’t quite pull the trigger on buying such a monstrosity.

Then I discovered the electric versions. Still, I couldn’t pull the trigger. Another large item that does just one thing. One thing maybe well… I wasn’t sure. Since it wasn’t like my mom’s, and like my grandmothers’, maybe it didn’t quite work as well. So I continued to put off the purchase.

Then, then I found out there were units that pressure cooked and slow cooked. A slow cooker is another item that I have put off buying, mainly because I’m super-paranoid about the idea of leaving food cooking while not at home (i.e. the way slow cookers are marketed – “Come home to a heavenly meal!”). But I must admit, occasionally I think I want one, and that I should quit being so paranoid. At the least it might be handy on those work-from-home days or the weekends when I’m around. Though, really, wouldn’t my dutch oven suffice.

I digress. I settled on a pressure cooker – the Nesco PC6-25P 6-quart electric programmable pressure cooker (isn’t that a mouthful?). I unearthed it from its box, cleaned it up, then tried to decide what on earth I should make that needed to be cooked quickly. My initial foray was a pulled pork, which did work out quite well, if not missing a bit of the smokiness I would expect. Then I moved onward and upward to beans. How I hate soaking beans the night before! This would change everything for me. Especially since the manual said the beans would cook in 5 to 7 minutes. (more…)

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Cajun & Creole, Dairy free, Dinner, Gluten free by Courtney

It was actually my dad and step-mom that introduced me to this recipe last summer. Super-simple chicken fajita meat that can be made on the grill or in the house, along with grilled peppers and onions, all doused in a bit of the cilantro-laced marinade that makes the meat oh-so-juicy and the peppers and onions full of flavor. The great thing is this dish can be pulled off as a fairly light-feeling summer dinner or a filling fall dish just depending on how much meat you want to stuff in your tortilla. Ba-dum-bum! (more…)

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Cooking outdoors, Dairy free, Dinner, Gluten free, Lunch, Mexican by Courtney

I have zero control when it comes to L&L Barbecue’s macaroni salad. I know on a single trip there, I will definitely consume two portions of mac salad, along with the scoop of rice and hefty amount of Kalua pork they serve. As I type, I’m not sure if I’ll make it through this post without running out to get an order. Mmmmmm!

I’ve tried quite a few times, unsuccessfully, to recreate the mac salad since I love it so much. Last week, I think I finally hit the nail on the head. After scouring the interwebs, looking for the divine answer, I stumbled upon a post that noted the secret was the amount of mayonnaise used in the salad. Use a lot. And by a lot, I mean, use more than you think, double that, then put another couple of hefty spoonfuls in. Then maybe just another dab for good measure. (more…)

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Dairy free, Hawaiian, Side Dish, Vegetarian by Courtney

I first spied this lasagne in La Cucina Italiana magazine, and from that point on I couldn’t get it out of my head. Filled with spring vegetables, topped with hard boiled eggs, it looked beautiful. I wasn’t sure about the hard boiled eggs, and even though this is good without them, I wouldn’t think of leaving them off. The contrast of the green vegetables and the yellow yolk just make you think, “spring!”, but the flavors also work really well together.

The one thing I would change (and have changed) about this recipe? (more…)

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Dinner, Gourmet, Italian, Vegetarian by Courtney

Bolognese sauce is one of those foods that is always very similar from recipe to recipe, but with slight differences that seem starkly different. A while back I posted my recipe for Lasagne Verdi alla Bolognese, whose recipe was meat heavy and included a bit of prosciutto in addition to the beef, pork and pancetta. It was made with red wine and tomato paste for a rich flavor.

This recipe goes a bit toward the lighter route. White wine, tinned tomatoes, and a bit lighter on the meat portions. Lighter doesn’t mean less flavor, though. It leans on the richness of chicken livers and milk to bring this pasta dish to life. The result is a nuanced sauce that allows the tagliatelle to shine through.
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Comfort food, Dinner, Italian by Courtney