Another day of “improv in the kitchen,” I wanted jambalaya yet had no andouille sausage. But I have plenty of Jimmy Dean’s fully cooked turkey sausage patties. I chopped the sausage and substituted it in my jambalaya recipe. It worked!
Today we’re out of milk. The skim milk is gone, the unsweetened almond milk is gone, the evaporated milk is gone … we’ve even used the shelf-stable cartons of milk we typically stock for hurricane preparedness. No cold cereal todayfor breakfast.
Oatmeal to the rescue! Grocery stores frequently have oatmeal on sale as a BOGO (buy-one-get-one free), so we had two boxes of Quaker Old Fashion Oatmeal in the pantry. With a pressure cooker, perfect oatmeal is easy. Here’s how I cook it.
Oatmeal for two
Ingredients: 2/3 cups oats, 2 cups water, 1/4 tsp. Salt (or to taste), 1 1/2 tsp butter, and 1 cup water for the pressure cooker.
Directions: Pour 1 cup water into the pressure cooker pot. Add trivet. In a separate bowl or pot (any vessel that fits inside the cooker for pot-in-pot cooking), combine all other ingredients. Seal pressure cooker, set for 10 minutes, cook, and allow pressure to drop on its own. Do not vent manually. Carefully open the pressure cooker, remove the inner pot or bowl using potholders or mittens, and stir oatmeal vigorously. Serve immediately.
My husband eats his oatmeal with a Tablespoon of honey stirred in. I like to add cinnamon and stevia. There are endless possibilities to flavor oatmeal.
If you want larger servings (Ours are approximately 100 calories per serving , not including toppings), simply increase the amounts of oatmeal and water while maintaining the 1/3 cup oats/1 cup liquid ratio.
We will enjoy oatmeal again soon. It’s a hearty and satisfying breakfast.
Looking for an easy post-holiday meal using leftover turkey or chicken? My friend Linda Young introduced me to a recipe on the can of Bush’s White Chili Beans called White Chicken Chili. I made a few changes and liked the result so here’s how I made a hastytasty chili from leftover turkey.
Thanks to Bush’s Beans for the original recipe and delicious White Chili Beans.
Hasty Tasty White Bean Chili
2 cups diced cooked turkey
One yellow onion, diced
2 tsp. Canola, safflower, or any neutral tasting oil
3 cans Bush’s White Chili Beans
1 can Rotel diced tomatoes and green chilies
1 pint turkey or chicken broth (can, carton, or homemade)
1 can condensed cream of chicken soup
1/2 tsp garlic powder
Salt to taste
(Optional) fresh cilantro
(Optional) grated cheese and/or sour cream for toppings
In a 4 quart pan, sauté the onions in the oilover medium heat.
While onions sauté, purée the contents of one of the cans of Bush’s White Chili Beans.
Add broth to the sautéed onions and deglaze the pot.
Add puréed beans, Rotel, cream of chicken soup, 2 cans beans, and the cooked turkey.
Cover and simmer over low heat 15 minutes.
Add garlic powder and salt.
Serve topped with your choice of toppings. I like fresh chopped cilantro and tortilla chips.
This recipe is easily adapted to slow cooking or pressure cooking.
We often eat beans. We like them, they’re good for us, and they are inexpensive. Today’s pintos (made in my Instant Pot) are made zesty with the addition of hot Hatch Chilies.
We discovered Hatch Chilies in Texas one summer. Although next to impossible to find fresh in my area, Hatch Chilies in cans are usually found in my pantry.
Here’s my recipe:
Zesty Pinto Beans
1 cup Dried Pinto Beans
1 cup Chopped Onion
1/2 cup Diced Sweet Pepper
1/2 cup Hatch Chilies (we like hot, but choose your heat level)
1 clove garlic, minced
Water or Broth
Salt and Pepper to Taste
Soak beans overnight or do a 1-hour Quick Soak in a Pressure Cooker.*
Rinse beans and set aside. Wipe the pressure cooker dry and preheat (Sauté Mode).
When pot is hot, add 1 Tbsp. oil. Allow oil to heat.
Sauté chopped onions for 2 minutes before adding peppers.
Sauté peppers 2-3 minutes. Remove from heat (or hit Cancel).
Stir in garlic.
Add presoaked beans. Add liquid just to cover beans. Set cooker for 30 minutes.
Seal and bring to pressure.After cooking, allow pressure to drop on its own.
Open cooker, stir, and serve.
*For the 1-hour Quick Presoak, place beans in a pressure cooker. Add water to completely cover the beans. Add 1 Tbsp salt. Pressure cook for one minute, cancel, and then allow beans to soak undisturbed for one hour. Rinse and drain before cooking.