PRESSURE COOKED RAW VEGGIES carrots and penn yan cabbage

SMALL CABBAGE HALVED
HALF A DOZEN CARROTS IN 3 INCH PIECES
TWO ONIONS QUARTERED
TWO RED PEPPERS STRIPPED
SPRINKLE OF INDIAN SWEET SEEDS  KALA JAKA  cumin
TWO CUPS OF WATER
MANUAL SETTING  FOR 8 MINUTES OF STEAM

Let the steam reduce itself.

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afterwards.
I could do with less water.  Perhaps just a cup is enough.
I could do with 6 minutes of steam next time.
Don't go too heavy on the cumin seed. It is pretty full of flavor.  E  liked it, just not the carrots.  She is not a great fan of carrots. 
The smaller cabbage was a good pick.  It did not dominate tastes.

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LAST OF THE PENN YAN CABBAGE   11/16/20

I don't see my earlier notes on the first half of the Penn Yan cabbage.  I know that one I did not release steam and liked the less cooked cabbage.  This time it was black pepper, carrots, a bit of onion, and the cabbage.

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December 13, 2020

Did a whole cabbage.  Manual.  6 minutes.  Just garlic as a spice.

July 2020

Did a whole large cabbage from George and Judy with a cup of water and no spice for 7 minutes.

Slow Cooked pea soup

Note that pea soup is very high in sodium.  Even when not using cans, it would be over 30% of daily allowance.  So, I guess it takes it off my list of foods to eat.


11 cups of water to 4 and a half cups of peas. 

Could have used a bit more water.  Try 13 cuts.  Peas could use a lower carb rate.  I won't have them very often.

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Tried 11 cups of water.  I did not soak the peas, just washed them
I added chopped onion, but wish I had chopped it much finer, or perhaps grated it.
No garlic.
I had one pork chop.  I fried it up for lunch and just took about half, the meaty part.  The rest went in the peas along with a bit of the pork fat.
Turmeric and black pepper was added.

I cooked it quite a few hours on high.  The recipes called for low, but this was the way to go.  I put it on warm for a couple hours, waiting to eat it.  It was good tasting, but rather watery.
The leftovers went in the refrigerator and a day or so later, the texture had changed and the peas must have absorbed more of the water.  It was thick and wonderful.  Perhaps the trick is to cook it early and give it some refrigerator time.
June 12 2019
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Only used a quart and two oz of water.  Not quite enough.  Then refrigerated it was like thick paste.
I added a jar of veggie juice before heating it up in the microwave.  That helped, but I think I prefer just plain taste and will use water next time.
I used a country rib bone of pork and some cut carrots for flavoring.  Seemed good.

This ink has us cut the chicken in half and then push it down to break the backbone and flatten it out.  It also suggests leaving the seasoned chicked in the refrigerator for a time to get crispier skin.
https://www.nytimes.com/2017/06/02/dining/roast-chicken-spatchcock-butterflied.html?ref=dining

Great Post on cheese wtih recipes

https://www.jenreviews.com/cheese/

steaming/ baking salmon

https://cooking.nytimes.com/recipes/1018664-oven-steamed-salmon

low carb muffins

https://outlook.live.com/owa/?id=64855&path=/mail/inbox/rp

split pea soup

NOTE: I had not realized how high in salt the pea soup is.  I really should have it only in very small doses, if at all




12 oz bad of split peas to 1 and a half quarts of water.
Add in a carrot for flavor
turmeric, black pepper.

slow cook on high until the soup is almost done.  Finish on low.

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Florida March 2017

I had slices of ham left from when Frank visited.  I cut them up and added them into the pea soup mix.  I did add the one and a half quarts of water recommended on the bag of peas, but it was a tad too much water.  Next time try one and an eighth quart.
The carrot was just perfect.  It adds a nice taste to the soup.  Don't add too much carrot.  I put two carrots in the soup, perhaps a bit more.
Three ham slices was more than enough for that flavor.
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September 2019

I had a bone with some meat from cooked pork ribs and tossed that in the pot with one cut up carrot and just a quart and 2 more oz of water.  We'll see how it works.