Chickpeas, butter sauce

Dry chickpeas, water with a sprinkling of salt, less than an hour under pressure and it is like a complete soup with its own stock, honestly it is satisfying even without butter or chives and no other seasoning at all.

Chickpeas

Chickpeas with truffle oil.

These were dry. Pressure cooked without soaking first.

* butter
* coriander seeds ground to granules
* fennel seeds whole
* bay

* lemon
* truffle oil

Beef sausages

Beef sausages? Sounds weird.

These were pressure cooked for speed. I put enough water in the pressure pot to drown a narwhal, if that narwhal had breathing problems to begin with and was small enough to fit into an eight quart pressure cooker -- and where are you going to find one of those? -- but the water evaporated which isn't supposed to happen in a pressure pot, or possibly absorbed, so fat from the sausages formed the crustiest, burniest, most repugnant smelling fond on the bottom of the pot. Shirley, they're ruined! I removed the sausages and added more water and boldly turned the burner to high because that's the way I roll in my lab kitchen. The fond lifted off nearly instantly and dissolved immediately into the water, diffusing the whole stench and forming what appeared to be a salvagable liquid. For a minute there I thought I was in for a Brillo® pad scrapy-scrape afternoon.

I used that burned-sausage-bits pot-cleaning water to cook chickpeas. Is that daring or what? The chickkpeas were only partially hydrated. I relied on the pressure cooker to shove that flavored water into the beans fully hydrating them as they cooked. That was the idea, anyway. It's all pure guessing. Who knows, they might be awful. Dried chickpeas are fun. I like watching them swell.  

Doesn't it ↓ make you want to eat 'em right out of the package? They're already cooked, you know.

Pressure cooked ↓

See? They got plumpier. How they managed not to explode open is beyond me. I've been eating these chunks throughout the afternoon like dog treats. In fact, if I had a dog, I'd give 'em some because I'm nice that way when it comes to dogs.

* beef sausages pressure cooked on a steam table over too little water. That is all.

* chickpeas cooked in the water used to lift off the burnt oil and residue from steaming the sausages. + yellow bell pepper, onion, garlic with a trace of vindaloo curry in olive oil / butter

* carrots and tiny mixed fingerling potatoes also pressure cooked together in orange juice, buttter, maple syrup, and cinnamon with mango added at the end, and dayumn are they ever delicious.

Midnight snack

Did I ever tell you about the personal trainer who helped me after a serious health spell? He took an interest in me because I was such a wreck. He's a total stud. and completely beholden to Barry Sears. He didn't even eat potatoes or rice. Wouldn't touch 'em. That's taking it a little far, if you ask me, but he does have the abs of death.

Check it out, this is all stuff I have around the house based on what I made previously. When I scrounge around, I can't go wrong because there isn't anything around to wreck a program.

Even chocolate. Chocolate is actually a health food, especially the low sugar kind. Two books I read said that so it must be true. I try to disregard the fact that the two people who wrote those books are morbidly obese. Just say'n.

* Venison meatballs. Those things are still tender and wonderful. Full of good stuff.

* Chicken broth made from roasted chickens. I never get tired of saying that,

* Chickpeas. My new favorite fun things.

* Brown rice miso. Power food extraordinaire.

* Plum tomato that was just sitting there being red, waiting to get used

* Basil from the kitchen AeroGarden with brand spank'n new lights.

* Ice water in a Mason jar 'cause ah still got no class.

* You'll notice this looks remarkably similar to the post below.

Chicken, chickpeas, miso

From the Random Recipe Generator™, Middle East meets Far East meets me.

Chicken bits with chickpeas, brown rice and mild white miso, home-made tahini made from unhusked sesame seeds.

Did I say Random Recipe Generator™? I'm sorry, I meant to say from my own impulse.

* chicken bits frozen from chickens roasted for broth.

* chickpeas (garbanzo beans) that were soaked and pressure cooked for 1 minute on extreme then allowed to cooled down the slow way, tossed with tahini and olive oil, garlic, and lime, amounting to a brutally unrefined hummus. Mmmmm, brutal.

* miso because I just can't get enough of that stuff, and because I'm growing quite fond of blending them.

* garden tomato, alas, the last of it.

* onion because it was there.

* cilantro and basil just for the hell of it.