Italian night!

So you don't think that everything I cook comes out of the pressure cooker...

 

Bruschetta with some amazing olive oil an Italian friend gave us!

Fresh Basil, tomato, fresh mozzarella, with a few drips of olive oil and balsamic vinegar. I prefer it on little slices of toasted baguette. Pictured here on some plain water crackers.  Not too shabby.

Oven roasted brussels! My new favorite veg!

 I steamed these in the microwave with a little water or four minutes then tossed them in olive oil, salt, pepper... and yes my favorite herb, thyme. Then roasted in the oven on 400°F for 15-20 min till they got a little brown and crispy on the outside than grated a handful of parmesan over the top of the hot little babies!

Before the oven!

Super fast and easy I just alternated layers of polenta rounds sliced from a log with shredded motz, and turkey burger bolognese sauce. In the hot box at 350°F for 30min. Danny loooved it! Yay!

Freezer food! Butternut & Barley Risotto

From frozen...

..to fab in less than 20 min!

Trying to use up some "freezer food" (Danny's always nagging about the freezer food) and some soon to be sad occupants of the crisper drawer. I pulled out a pressure cooking cook book I found at the library last weekend and "DING!" I came across a butternut squash and barley risotto recipe. So I took a few of the ingredient ideas and the cook timing suggestion and used what I had to make it my own! It was delish and super creamy, just like regular risotto only maybe a little better for you using the protein and fiber filled barley.

 Barley and Butternut squash risotto
1 C. pearl barley (rinse and check for little rocks)
12 oz. frozen or fresh cubed butternut squash
1/4 C. diced onion
4 salks celery diced
3 C. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
Pressure cook on high for 18min
 Add after cooking is through:
1.5 C. grated Parmesan cheese
1 tsp. thyme leaves
Stir well to melt parmesan and smash  up squash to make nice and thick.

Nothin in the fridge for dinner? Make Dhal!

Dried split peas? Check!
A few basic spices? Check!
A few sad veggies in the fridge drawer? Check!

Before: Just toss it all in and add the water.

After: Mmm smells good... looks meh.  Just squish and stir and....

Mmmm. Now that's some tasty mess!

The original recipe that inspired this one came from two very cool Couchsurfers Tim and Kat who stayed with us last fall. They were loads of fun and full of lots of great travel stories. But the best part was that they were kind enough to sit down with us one night to share music, stories, a great new card game and to cook us a great meal to thank us for putting them up for a few days. The best part of couchies is the shared cultures and new friends that you make.

Quick weeknight Indian style Dhal

1C. Dried split peas
1/2 small onion
1/4 tsp. crushed red pepper
1/2 tsp. crushed garlic ( or 1/4 tsp. garlic powder because, obviously,  I was low on pantry items. )
1tsp salt
1/2 tsp cumin seeds
1 tsp curry powder
2C. cubed potatoes
2C. water or stock
Optional 1 more cup diced random veggies lurking in your crisper, carrots, peppers, cauliflower, etc.

Place everything in slow cooker. Cook on High for 9 minutes. When finished you'll have to smash up the potatoes with your spoon a bit to break them up. This will make the Dahl nice and thick too. 
Serve with rice or a dollop of sour cream and a sprinkle of a few toasted cumin seeds.