Tag Archives: food

Bread Making Part Deux and Trois

An easy bread recipe with a few modifications. Yup and now I have it just right.

©At Muse Ranch

©At Muse Ranch

A few days ago I talked about making no-knead artisan-style bread. While it was a good attempt, I wasn’t completely happy. So I had to work on it. I think I’ve solved my problems.

Salt: I started with 1 tablespoon of salt per loaf. Then I moved up to two… that was way too much. And then I settled on 1 1/4 teaspoons. As Goldilocks says… “just right.”

Proofing Time: I gave it a minimal amount of time, from 6 a.m. to 3 p.m. While texture and flavor were fine, except for the salt problem, I thought I could do better. And I was right. The extra time, making it the night ahead, give a better texture and yes, flavor.

I’m happy I solve it so fast. I’ll be using this recipe a lot. If you’re searching for a bread recipes that’s easy — and do I mean easy — then check this one out. Spend a few minutes before bead and have a delicious loaf of fresh bread for dinner tomorrow.

Best wishes (and may it always be three),

Katherine Sig




Baked Beans in a Pressure Cooker

Cooking Baked Beans in a Pressure Cooker


I have Noreen at Noreens Kitchen to thank for this recipe. Pressure cook the bean? Sure. But everything together in one pressure cooker? Well, that was a new one for me.

They mostly worked. That’s the good news. Next time, however, I’ll cook them for another 5 to 10 minutes. They were just a little under cooked, but was my mistake. Noreen said 40 minutes and at that she also had to cook them longer. She did start off with dry, unsoaked beans, however. I thought I was playing it safe and soaked the beans beforehand.

They still needed more time.

I also used Peruano beans instead of standard Navy beans. They’re a South American staple also called mayacoba beans, They are yellow with a creamy texture. Good for baked beans.

And… the beans turned out a little juicier than I like, but a cooked them a little while longer to reduce the liquid until it was nice, sweeter and just right.

Check out my variation of Noreen’s recipe below:

Yellow Baked Beans in a Pressure Cookers


  • 3 cups of Peruano beans (soaked overnight or with a fast soak)
  • 1/2 pound bacon (Noreen used a full pound)
  • 3 cups water
  • 1 onion, diced
  • 1 cup brown sugar
  • 1/2 cup maple syrup (or maple-flavored syrup)
  • 1/2 cup ketcup
  • 1 tablespoon Dijon style mustard
  • 1 tablespoon dry mustard
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon white vinegar


Throw all the ingredients into a pressure cooker. I use a Kuhn-Rikon model I’ve had for years, while it looks like Noreen uses an new electric pressure cooker.

Follow your pressure cookers instruction. For me, I bring the pot up to temperture and hold it at it’s first red line marker. Cook for 40-minutes. Let it naturally cool down (that gives it a little more cooking time, too).

If the beans are too watery, cook over medium heat to reduce.

A note about stovetop pressure cookers: Never, never walk away. While there’s lots of safeties build into modern pressure cookers, gold old fashion diligence is still the best bet.