The Yum Yum Factor

It’s officially soup season and soup is where your electric pressure cooker becomes indispensable, especially with soups that contain dried beans, like this one. To make this on the stove would take twice as long with dried chickpeas and ain’t nobody got time for that. I know I am the Instant Pot lady but lately, I have using my Breville Fast Slow Pro in the kitchen and I am loving it again. The brand of electric pressure cooker you have in your kitchen is the best kind of pressure cooker - they all cook the same, timing doesn't change although sometime the functions have different names - your saute feature might not be called saute, older Instant Pots have a manual button and the newer ones have a pressure cook button in it's place but it's the same thing. This is a really lovely flavour with the warmth of the cinnamon and the heat of the harissa finished off with the brightness of the fresh herbs and lemon juice. North American cuisine rarely u...

You can keep your because I have been craving my brand of KFC - Spicy Korean "Fried" Chicken- all week. They are like the sexiest little chicken nuggets on earth - all spicy, sweet and crispy. YUM Traditional Korean Fried Chicken calls for double deep fried chicken served with or without and addictive, spicy/sweet gochujang sauce and, personally, I can't get enough of it. Because I don't really like to deep fry at home all that much I usually "oven fry" my chicken and when I really want to make it even more comforting, I just make some boneless, chicken nuggets so that I don't have to wrestle with bones and all that comes with an intact chicken leg. Sometimes a girl just doesn't want to deal with tendons and skin. My Spicy Korean "Fried" Chicken Recipe Regardless of what style of KFC you like, you are going to need some potato salad, right? Since this is Korean Fried Chicken, it stands to reason that I am going to make K...

Sometimes my favourite recipes are the result of a mistake (or what I like to call, a happy accident), an empty pantry or when Shack, mistakenly, turns our small freezer off overnight and when I check it in the morning, a bunch of stuff has thawed out. Since this is what happened this time, it meant that I was left with a whack of lamb, one pork chop, a hunk of peameal bacon and a bag of chicken stock that had to be cooked in order to put them back in the freezer. I threw the pork and a little lamb rack in the sous vide and was about to bag up the little lamb roasts when I decided to turn that into a nice stew to freeze in individual servings for The Kid's lunches. Yes, I know. My kid takes lamb stew in his lunch, so sue me. This stew is a mish mash of different Middle Eastern flavour profiles that I like. Persians love turmeric, the current wonder spice,  the red pepper paste is Turkish and preserved lemon is most commonly used in Moroccan cuisine so this is not any sort ...

I have been taking my time, slowly converting many of my favourite recipes to work in my pressure cookers. Although I am a hard core Instant Pot fan ( I own four of them), I was given a Breville Fast Slow Pro at the end of the year to try out it.  In order to get a good feeling for it,  I have made it my personal kitchen pressure cooker, with the Instant Pots taking a well deserved break.  Like the Instant Pot, the Breville does double duty as a slow cooker, it cooks rice, it has the sauté  feature as well as a reduce feature and you can also steam things in it. It doesn't have the yogurt function, but for me, this is not a deal breaker at all as you can make yogurt without a pressure cooker and if you don't plan to make yogurt at home, you won't miss it at all. I could write up a long, drawn out review but, to be honest, I agree with pretty much everything that Laura, over at Hip Pressure Cooking, has to say in her review  so you might as well ...

It's a brand new year and that means it's time to get that electric pressure cooker out of the box, dust it off, put on your big girl panties and start pressure cooking.