Day 17 – So Behind with Blogging!

Troubles with the internet and with my motivation but not with the goal. I am still eating better and on a more regular basis.  Only had pasta for one dinner and one lunch out – both times, small portions.  Limited the stops at the local hamburger joint.  Not yet bored with the food supply in the refridgerator – but recognize that I will have to shop again soon, but so far with a minor exception for the fish (below) the food I bought the first weekend is still lasting.  Groovy.

So let’s attempt to catch up … From Thursday evening through Sunday, I ate a good number of left overs courtesy of the previous week’s cooking.  OK – Friday night was all about popcorn and movies (Pretty Woman just never gets old).  Saturday? For the life of me, I don’t remember eating other than it was a late, late lunch – early dinner and I believe I turned left-over pork loin into a pork-salad loaded into a pita.  enough with the vague memory and on to the current cooking.

Salmon in the pressure cooker — (followed by 15-Beans under Pressure):

Ingredients: (you’re going to love this) one salmon steak, 1/2 cup water, 2 tablespoons balsamic vinegar, 4 mushrooms, 1 tablespoon honey & 1 of molasses (substitute maple syrup for honey and molasses), dash of tamari.

Process: stupid easy! place the salmon on a rack in the pressure cooker and add the 1/2 cup of water and dash of tamari.  Close the lid and start the cooking! Once its up to pressure – lower the heat as low as you can go and set the timer for 6 minutes.  Use a cold water pressure release.  Remove the fish when the pressure is off – it tried to fall apart on me, so I just lifted out the rack, fish and all.  Return the pan to the heat and add the remaining ingredients.  Bring to a boil to reduce the liquid. The mushrooms will be done by the time the sauce thickens up.

Plated the fish on a bed of spinach – poured the hot sauce over both and topped with some left over beets (FINALLY – the beets were ready to eat) … not too many beets or they will overwhelm the delicate fish.

Tonight — 15-BEANS UNDER PRESSURE – more complicated. OK, actually not yet done … but you see that below:

First – at least 4 hours of soaking – I opted for almost 24 hours soaking in the fridge. (Soaking is important for reduction of the side-effects many suffer from beans … ‘nuf said, just do it.)  Drain and rinse the beans under cold water, discarding any shells or floating objects.  Rummage through the freezer for any pre-made stock.  In the pressure cooker, saute some onions, celery, peppers & any other aromatics you want to add in oil or butter.  NO SALT or ACIDITY AT THIS POINT!  The onion cooking takes a little watching and stirring – if there are brown bits forming on the bottom, add a little water and deglaze the bottom. Once the onions are translucent (go darker if you want an earthier flavor) add the beans, 1 to 2 tablespoons of butter (keeps the foam down – use bacon fat or another fat if you choose), add the stock — have at least 2 inches of liquid above the level of the beans,  I added water to reach the desired level.  Fill no more than 1/2 full.  Put on the heat – once pressure is reached – turn the heat as low as you can while keeping pressure and set the timer to 12 to 16 minutes.  At our elevation – I picked 15.  Remove from heat at the “DING” and allow the pressure to release by the natural method.  Don’t know how these will taste yet – took forever for the pressure to dissipate – I ate a pimento cheese pita sandwich for dinner.  I’ll report on the beans tomorrow.
UPDATE:  Beans = Awesome. No salt in the cooking. Perfect as a starter for soup or as a stand alone.  Freezer bags already filled.

John’s in Kathmandu now – still quiet around here, but I am quickly getting used to that. A weekend and Monday without Football! Oh yeah! … oops.