Mike Wazowski Posted February 23, 2021 Author Report Share Posted February 23, 2021 21 hours ago, Epsilonte said: Happy (belated) birthday!! Sounds like a great day. Thank you!! It was a very good day indeed, and I'm in the process of planning a little get-together this Saturday that should also be excellent. 21 hours ago, Epsilonte said: Oh that sounds tasty! if you ever wanna try making it, I put the recipe in a spoiler below for Paul. 12 hours ago, Harriet said: Oops, I overlooked this at first. Happy 30th, rather belatedly! D'awww 12 hours ago, Harriet said: Anyway, thirty is a good age in my opinion. Good things will come to you, I am sure of it. Here's hoping! It started off with the first day of a city-wide thawing and hasn't taken a crummy and horrible turn yet, so it's already WAY better than the last couple months of my twenties! 12 hours ago, PaulG said: You all know how I feel about quinoa, but I still must know more about this stew. Is there a recipe?? Kind of! I started making it a few years ago by trying to make a version of the "greens, beans, and grains" frozen meal Trader Joe's used to make (that was vaguely based on a West African stew of some sort). I hadn't made it in over a year, so I was pretty sloppy with my process - but it turned out well in spite of that. And good news - the original frozen dish used couscous, so you can call me a godless heathen and serve it over whatever grain you like! Here's roughly what I did: Spoiler Combine 2 cups dried chickpeas, 6 cups of water, and a generous handful of salt in an Instant Pot (IP hereafter), cook on high pressure til they're nice and tender (took over an hour for me, mainly because I never remember to pre-soak my dried beans). Once they're done, throw these into the IP in: 1 28 oz. can of crushed tomatoes A bag of kale (I think 12 oz.) chopped up a bit to more bite-size portions A spoonful of vegetable bouillon (Better than Bouillon brand) to basically turn the leftover bean juices in I set the IP to high pressure for 10 minutes, then: Caramelized about half an onion and several garlic cloves (all finely-ish chopped) in a couple tablespoons of butter (with some salt added to help flavor them / caramelize / because Samin Nosrat told me to) Chopped up ~1/2 cup of peanuts coarsely in a nut chopper Mixed together cayenne pepper, chipotle pepper, cumin, and coriander til I had a reasonable looking mixture Once the IP was done with its 10 minute thing, I popped it open, set it to Sautee (to boil the stew and help it reduce), and added all of the above, plus: Some lemon juice (~1-2 oz) A spoonful of peanut butter (~2 Tbsp, maybe less - I was scraping the end of a jar and would normally have used ~4 Tbsp - I use the natural stuff, might require some tweaking if using one with sugar added) Some powdered peanut butter (probably ~1/3 - 1/2 cup when all was said and done - I mostly use this to thicken and as a lower-fat way to get peanut butter flavor; I use an unsalted, unsweetened version of this) Then I let it boil for a bit til it was nice and thick and taste tested - I was mostly happy with it, but ended up with my large volume of powdered peanut butter because the peanut flavor wasn't popping like I wanted it to and the my IP was boiling more vigorously than I wanted for a gentle reduction into a thick stew. You could totally use different spices, start with canned beans instead of dried, and use more peanut butter and less powdered (all the way up to no powdered PB if you don't keep it in stock) 12 hours ago, PaulG said: Beignets are the following dream: you are the baker’s feckless son, and with a dough scraper you snip off a little corner of the doughnut dough, a half hour before they say it will be done proofing. You fry it while your parents’ backs are turned, swipe it hastily through a Cambro of powdered sugar, and eat it in the back where your grandmother is asleep on a sack of flour. Buying a beignet is buying that dream, handed to you in a paper bag. ITS DELICIOUS ^this is pretty damn accurate. As someone who just tried beignets for the first time on Saturday. 12 hours ago, PaulG said: Thanks!!! 2 Quote Ballroom dancer, data nerd, calisthenics dabbler Link to comment
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