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May 13, 2014

Pressure cooker shrimp and asparagus risotto with mushrooms {gluten-free}

Pressure-cooker-shrimp-asparagus-risotto-recipe

It's the most wonderful time of the year here in New England, when asparagus spears poke their pointy little heads through the ground in a burst of energy they've been saving up all winter. What could be more energetic, more optimistic, than to push yourself up toward the sun... only to be chopped off and devoured by eager cooks? Oh dear. While it might not be the perfect ending for the asparagus, the glorious six-week season is a joy to the rest of us. I'm so in love with asparagus that I've been collecting recipes on my Asparagus! Pinterest board, and now it's time to get cooking. One of my recent successes, this pressure cooker shrimp and asparagus risotto recipe -- gluten-free, too -- is quick and easy to make in the pressure cooker (though you could easily adapt it for the stovetop, using this recipe as a guide). The rice cooks under pressure for just six minutes, and you finish the risotto by hand, which ensures it will be just as creamy, buttery and cheesy as you like it.

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April 27, 2014

Mexican adobo chicken rice bowl recipe {gluten-free}

Mexican adobo chicken rice bowl, an easy worknight dinner.  #glutenfree

ADOBO. Talk about an identity crisis. There's adobo, the smoky, spicy tomato-vinegar sauce for chipotle peppers, and there's adobo, the Filipino national dish of pork or chicken stewed in vinegar-laced liquid. And there's Mexican or Puerto Rican adobo, more of a dry rub than a wet marinade. I used Mexican adobo spices as a base for this recipe with a small amount of vinegar, marinated chunks of chicken breast, added enough broth to make a sauce, and cooked it on the stovetop. Then, I served the chicken and sauce on a bowl of brown rice, with a good dose of scallions cut from my garden. You can make all of the components of this dish ahead of time. Add some broccoli or asparagus, if you have it. This is a very satisfying (and gluten-free) meal-in-a-bowl.

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April 15, 2014

Slow cooker "armadillo" beef brisket recipe

Get your slow cooker on for this "armadillo" beef brisket (The Perfect Pantry). #slowcooker #crockpot #beef

Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the meat, and the ancho gives it a bit of the flavor of a traditional smoked brisket. I like to serve it with corn and black bean salad with sweet lime dressing, for a real taste of the Southwest.

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April 6, 2014

The Perfect Pantry's very best chili recipes

The Perfect Pantry's very best chili recipes! #chili

In the long-ago winter when I first began dating my husband Ted, his beloved Montreal Canadiens won the Stanley Cup, the grand prize of professional hockey. They won it the next year, and the year after that, and I realized that if I wanted a life with this man, I'd better learn something about hockey. One thing I have learned is that you have to keep your strength up during the long playoff season, if your team is good enough to stay in the playoffs. (Believe me, it's exhausting to be a spectator married to a true fan.) Nothing says "sports fan" like chili, and the best thing about it is that you can make a pot at the start of the playoffs, and that chili will see you through the end of the season. I love to make chili, with or without beans, with or without meat, on the stove or in the slow cooker, and of all the chili variations I've shared here, these are my very favorites.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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