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September 13, 2015

Black bean, vegetable and cashew salad with sesame-ginger dressing {vegan, gluten-free}

Black bean, vegetable and cashew salad with an Asian twist! Great for potluck, and #glutenfree.

Nine times out of ten, when you have black beans in a dish, you find the seasonings of the warm Southwest and Central America: cumin, cilantro, chile peppers, chili powder. It makes sense, of course, because black beans come from that part of the world. This black bean, vegetable and cashew salad takes a different route, one that travels right through my Asian pantry, and the result will surprise and delight you. I use my pressure cooker to make large batches of black beans, and refrigerate or freeze them for quick and easy salads, soups and stews. Canned black beans make a fine substitute. For crunch, cucumbers, bell peppers, or almost any other vegetable will do (carrots? radishes?). Whip up a sesame-inspired dressing from ingredients you probably always have on hand. I use tamari or gluten-free soy sauce to keep the dish gluten-free; substitute any reduced-sodium soy or light soy sauce (dark soy contains molasses, so if you use it, eliminate the sugar in the recipe). As with most bean salads, this one benefits from a bit of a rest before serving, to allow the beans to absorb some of the dressing. You can make the salad a few hours ahead; add the cashews right before you serve, and they'll stay nice and crunchy. Great for potlucks or picnics.

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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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March 8, 2015

Lemon, artichoke and shrimp risotto {gluten-free}

Lemon, artichoke and shrimp risotto, easy to make on the stovetop or in the pressure cooker.

During the month before we moved from the log house to the city, we cobbled together a lot of from-the-pantry meals as we worked to downsize and pack. With time and energy in short supply, almost every day I pulled out my electric pressure cooker, which made quick work of many batches of soup and every imaginable kind of risotto (so much rice in the cupboard!). And, as the cupboard grew more and more bare, some of these on-the-fly meals weren't quite as successful as others. This lemon, artichoke and shrimp risotto -- inspired by a forgotten can of artichoke hearts -- was one of the winners. Frozen artichoke hearts will work just as well, and you can omit the shrimp and substitute a rich vegetable broth to make a vegetarian version.

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March 1, 2015

Pressure cooker barley soup with chicken, sausage, mushrooms and leeks

Make this pressure cooker barley soup on the stovetop, and use your favorite chicken sausage.

I know what you're thinking: this soup doesn't look very soupy, does it? Well, in real life, it's a soupy soup, but in the life of a food blogger who wants to show you the goodness swimming below the surface, and who removes a little too much of the broth to make sure the barley and other ingredients reveal themselves in the photographs, it's a bit hard to see that there is, in fact, really rich liquid binding everything together. Although you can surely make this soup in a Dutch oven on the stovetop, the pressure cooker, if you have one, does an exceptional job of pumping flavor into broths, and tenderizing grains. It's really a kind of double soup recipe. First, you make a chicken broth; then, use the meat from the broth to enrich the barley soup. This freezes well, so make a batch today, and save some for later. On the snowiest days of winter, you'll be glad to have some of this soup on hand for apres-shoveling lunches.

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January 25, 2015

Pressure cooker chickpea gremolata with green olives, pine nuts and raisins {vegan, gluten-free}

Chickpea gremolata with olives and raisins #vegan #glutenfree

Other than in hummus, chickpeas don't turn me on. Or they didn't, until I tried this chickpea gremolata and pumped it up with pine nuts and raisins and green olives. This dish was the kind of perfect storm that can occur when you have a perfect pantry: a long-forgotten gift package of dried chickpeas discovered on the back shelf of the cupboard; a bag of giant mixed raisins from Trader Joe's; and a pressure cooker standing empty. The best thing about this dish is the texture of the chickpeas. Without any presoaking, add the dry chickpeas to the pressure cooker, and what comes out is not in the least bit mushy or overcooked, without any canned-chickpea aftertaste. Then, toss those un-mushy chickpeas with robust fresh ingredients for a quick marriage of sweet and salty and olive oil and heat. Divine.

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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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