Tag Archives: recipe

Throw Together Dinner

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©atmuseranch.com

One of the reasons I love canning my own meats — besides saving money — is the convenience. It’s just so nice to be able to grab a can of “whatever” and throw a meal together. That’s what I did last night.

On the menu was stuffed green pepper and the meat of choice was chicken breast. I rotate my canned stock so as new canned chicken goes in, the older date come out. Last’s night chicken was canned just a little over a year ago.

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©atmuseranch.com

I started by cooking 1 cup of rice. Then I cooked together a about a 1/2 cup diced onion, the tops from three green peppers and a bit of garlic.

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©atmuseranch.com

I decided to use a bit of Carroll Shelby’s White Chicken Chili Kit to season my filling mixture. The whole point of this mix is that you can use a little or lot and fix it your way. it comes with it’s masa, a chicken seasoning mixture, dried green and jalapeno peppers and cayenne pepper. I used just a little, maybe about a third of each packet except for the cayenne (didn’t need that at all). Oh, and I added about 1 1/2 cups water.

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©atmuseranch.com

When that thickened, about 5 minutes, I added 1/2 quart of chicken. That works out to about 1 pound of chicken (it takes two pounds to fill a quart jar).

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©atmuseranch.com

After stirring in the chicken, I added the rice and filled three large green peppers. I topped each with some slices of cheddar cheese and backed for about 30 minutes.

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©atmuseranch.com

They were delicious and my guys ate them all up. I now have 1/2 a quart of chicken to use for something else… another throw together dinner.

What kind of meals to you like to throw together? Share your ideas.

Best wishes (may it always be three),

Katherine Sig

 

 

Baked Beans in a Pressure Cooker

Cooking Baked Beans in a Pressure Cooker

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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

Ingredients:

  • 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

Directions:

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. 

Enjoy,

Katherine