Breaking in the pressure cooker

Saving time AND energy seems like an awfully good idea.  I guess I lot of people think so. The pressure cooker my husband ordered as Christmas gift arrived just last week, two months on back order. It was worth the wait!

The Kuhn Rikon pressure cooker is a beauty. Fortunately, we decided to christen it with an artichoke. The lid wasn’t seated properly in the gasket so it turned out to be one very well done artichoke. Lesson learned, we moved on to Sunday night’s dinner of sausage and shrimp gumbo.  I don’t think we saved any time, due to lots of fumbling around with the recipe and settings. I figured out the “eight minutes on high pressure” was misleading since I didn’t notice the other 17 minutes of stovetop cooking. In any case the meal turned out just fine.

Tonight’s dinner went much more smoothly. The Rick Rodgers’ cookbook Pressure Cooking for Everyone. was touted by Kuhn Rikon as the best-tasting collection of recipes. So far, so good. Son #2 cleaned his plate of Cauliflower and Carrot Curry. I added toasted cashews for extra protein and used the remaining half can of coconut milk to flavor the basmati rice. A keeper!

Sunday: Sausage and shrimp gumbo over long-grain rice

Monday: Cauliflower and Carrot Curry topped with toasted cashews and cilantro, over basmati rice.

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