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April 29, 2015

Slow cooker beef brisket with pomegranate molasses gravy

Slow cooker beef brisket with pomegranate molasses gravy takes just a few minutes to prep. [ThePerfectPantry.com]

Cousin Martin came to visit last week, and I made our grandmother's brisket for him. If you've heard that I never met a brisket recipe I didn't love, you heard right, and while I've made brisket the same way my grandmother did for most of my life, lately I've been branching out, too. I've tried sweet, and spicy, Tex-Mex and BBQ and shredded. A bottle of Lebanese pomegranate molasses in the pantry inspired this latest slow cooker recipe, and when I went looking online, I found several versions to use as a starting point. Pomegranate molasses brings a tangy sweet-sour flavor to the meat, and mint leaves added at the end offer an unexpected -- and delightful -- change from the usual heavier seasonings. I use my new favorite technique of cutting the meat into four pieces and browning all of the edges before slow cooking with the remaining ingredients; this has the added advantage of producing pieces that are just the right length for sandwiches. You can cook the brisket in one whole piece, for a finished dish that's a bit less, well... edgy. Look for pomegranate molasses at Middle Eastern markets, or online.

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April 22, 2015

Pressure cooker brown rice risotto with asparagus, mushrooms and toasted almonds {vegetarian, gluten-free}

Use your pressure cooker to make brown rice risotto in no time. This one has asparagus, mushrooms and almonds, too. [ThePerfectPantry.com]

Please accept my apologies, but I absolutely cannot wait one more minute for the official start of asparagus season. Here in New England, the uber-snow has delayed everything: flowers, vegetables, and our general good humor. Asparagus season usually begins in early- to mid-May. This year, who knows what will happen? So, last week I gave in to temptation, and bought asparagus at the supermarket. Risotto seemed like the perfect transitional dish, and I'd been wanting to try short-grain brown rice in place of the Arborio rice I often use. Because brown rice takes so much longer to cook, I pressed the pressure cooker into service to speed things up. After 15 minutes of cooking at high pressure, the risotto gets finished just like it would on the stovetop, by stirring in vegetables, butter and cheese. Of course, you can make this recipe on the stove; just be prepared to spend more than 45 minutes stirring (tired arms!). Toasted sliced almonds echo the nuttiness of the brown rice, and provide a great contrast in texture.

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April 12, 2015

Slow cooker North African beef and rutabaga stew

North African beef stew with rutabaga, lemon and cilantro, made easy in the slow cooker. From The Perfect Pantry.

"That's really, really good," my husband Ted declared as he inhaled his second helping of this beef and rutabaga stew. We're reaching the end of stew season, but this year's crazy New England weather has left snow on the ground where there should be daffodils, and stew on the stove where there should be fiddleheads and ramps and asparagus. No complaints in my house. Ted loves beef stew in all forms, at all times of year, and this version is so very different from the heavy stews I usually make for him. I cheated a bit, and used a bag of frozen, diced rutabaga; it was my first time trying this convenience food, and for a long-cooking dish like stew, it was great. You can swap fresh rutabaga, of course, or white turnips if you like those better. Warm spices, harissa, lemon, and a hit of fresh cilantro infuse this stew with an unusually bright flavor. Substitute gluten-free flour to make this easily gluten-free.

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March 25, 2015

New Orleans-style red beans and rice, with shrimp {gluten-free}

New Orleans-style red beans and rice, with or without shrimp, makes every day Mardi Gras!

In the final weeks before we moved from the log house to our city space, we dipped into the pantry almost every night to use up ingredients before the move. Some of our from-the-pantry creations were winners, others not so much. This red beans and rice variation, one of the keepers, came together quickly after I soaked dry beans overnight and then cooked them in the pressure cooker (I'd already run out of canned beans, which would be a fine substitute). Typically, the rice would be prepared separately, but I cooked it right in with the beans. If you omit the shrimp and use water instead of chicken stock, you'll have a hearty vegetarian main dish. Try to use homemade stock if you are gluten-free, but again, you can swap in store-bought low-sodium chicken stock. Don't wait until next year's Mardi Gras to enjoy this New Orleans-style recipe; make dinner a celebration, at any time of year.

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March 22, 2015

Lighter chicken and black bean enchiladas

Lighter chicken and black bean enchiladas, fun to make with the kids!

In the house where I grew up, nary an enchilada graced our dinner table. In fact, we never ate any Tex-Mex or Mexican food at all. (A deprived childhood. I know that now.) In my own kitchen, I love to create pans of enchiladas with leftover bits from the Thanksgiving table, and sometimes I make the classic combos, too. This version of the popular creamy chicken and black bean enchiladas is a little bit healthier without losing any of the gooey goodness that makes them crave-worthy. Use whole wheat low-carb tortillas, low-fat cheese, and nonfat Greek yogurt in place of sour cream in the filling; you won't miss a few calories and carbs. I love my own crazy mixed-up red enchilada sauce, which gets its light, bright flavor from sofrito; a good-quality canned sauce will be fine if you don't have time to make your own. The small amount of green chiles doesn't make these very spicy, but you can leave them out if you wish. Let your kids help you fill and roll the enchiladas for some family fun in the kitchen.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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