Thursday, March 11, 2010

Thai, Yemeni, and Marabella

Food again. One great, one good, and the other needs work. Best first. These are all for the pressure cooker and serve four.

Marabella Turkey
1/2 package ground turkey
2 oz. pitted prunes, cut in quarters
1/3 cup Spanish olives
2 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup white wine
1 teaspoon brown sugar
1 teaspoon dried oregano
2 tablespoons fresh chopped parsley
6 new red potatoes, cut in quarters
sea salt
2 portobello mushrooms, sliced
10 Brussels sprouts trimmed and halved
2 bay leaves

Turn on Wally, put pot on, put oil in bottom of pot. Drop in turkey in small wads. Add the prunes, capers and olives on top. Mix the oregano, vinegar, sugar, wine, parsley and pour half over the ingredients in the pot. Add the potatoes (salted), mushrooms and sprouts. Slide the bay leaves in on the sides. pour in rest of wine mixture. Cover, bring to heat, steam at pressure 5 min. Vent to de-pressure and serve.
We both liked this very much. Only used a small portion of sugar and could actually go without. The prunes were such a nice surprise in this dish. Think this is not quite enough to serve four and should increase amounts.

Vegan Arabian Lentils

1/2 onion, chopped
1 cup Bulgar
1 15 oz. can lentils
1/2 eggplant diced
1 tablespoon garlic chopped
1/2 teaspoon ground tumeric
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1 teaspoon salt
1 1/2 cups grape tomatoes
2 cups spinach

This experiment did not work as planned, there was not enough liquid at first for the Bulgar and it stuck to the bottom of the pot. Using canned tomatoes would provide more juice to start. Since the lentils were precooked in the can, this recipe really could be dome without the pressure cooker since simply heating to the point of steam would get everything cooked.

If you like the flavor of cumin this would be good. We both remembered that neither of us like it very much. Think I will try this again with more onion and garlic, no cumin.

Thai Turkey & Rice
After the Bulgar experiment, the rice was rinsed well with water first. The pot was started with the zuchinni and pepper on the bottom, next turkey, all the spices and liquids. A hole was made in the middle and in went the rice. This worked well as far as cooking went, nothing stuck to the bottom. The flavors though were mild and I think would be better without the high heat. Will try the Thai ones again but adding in the favor stuff at the end.

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