Stovetop Pressure Cooker Notes

Stovetop Pressure Cooker Notes

Whole Cauliflower: 3 min low; quick release

Whole Pumpkin (cut in half without seeds, on steamer): 10 min; quick release

Whole Sweet Potato (on steamer): 15 min; 10 min; natural release

Corn on the Cob (on steamer): 3 min; quick release

White Rice and Quinoa (in bowl over steamer): 15 min; 10 min natural release

Brown Rice (in bowl over steamer): 15 min; 10 min natural release

Pinto Beans (presoaked): 7 min; natural release

Deer Tenderloin (sear first, then braise): 5 min; natural release

Bratwurst: 10 min; natural release

Whole Eggs: 6 min low; quick release

Chickpea Fritters

Chickpea Fritters (adapted from Chickpea Fritter Puffs at http://www.fifteenspatulas.com)

• 1.5 c. garbanzo bean flour
• 0.5 c. whole grain flour (spelt)
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. cumin
• 1/2 tsp. yellow curry powder
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 4 tsp. lemon juice
• 1 c. hot water

Whisk all the dry ingredients together. Mix the wet ingredients, then add to the dry ingredients. Let sit for 10 minutes. Drop one inch balls into hot coconut oil in a cast iron skillet and flatten a bit. Cook for a few minutes, flip and cook a few minutes more (until golden brown).

Ada Potatah Biscuits

Leftover Mashed Potato Biscuits (adapted from Sunday Brunch: Leftover Mashed Potato Biscuits Recipe at http://www.seriouseats.com)

• 3 c. flour (I used 2 c. white whole wheat flour and 1 c. spelt)
• 2 Tbs. baking powder
• 2 tsp. salt
• 1/4 c. sugar
• 1/2 c. cold butter (1 stick)
• 2 c. mashed potatoes
• 1 egg
• 2/3 c. buttermilk (or more)

Preheat oven to 415 degrees F. Whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter. Stir in the mashed potatoes and mix until it has a uniform consistency. Add in the egg and buttermilk. Roll the dough into a ball and gently pat down into shape. Place on a sheet of parchment paper on stoneware and bake for 15-20 min.