vegan variant

Pressure Cooker Pozole

pot all together

Pozole is an ancient pre-Colombian corn stew, made with corn kernels that have been soaked in mineral lime. The soaking makes the skins slip off and frees up niacin in the corn to be absorbed by the body. It’s much more nutritional than regular corn. You’ll find it as hominy in the Mexican food aisle of the grocery and it is pureed into a paste to make the masa that fills tamales. I was interested in making a recipe that I’d found on Serious Eats for a pressure cooker chicken enchilada sauce. However, I didn’t want to go through the handwork of making the enchiladas and I was in a stew mood. Check out that recipe and click onward to see how I pulled it together.Read the rest of this post…

Tsukemono, the quick pickle: an ideal snack

cukes up close

I made schnitzel and potato salad for dinner today (no writeups, I was in a hurry!) and I wanted a clean, tasty side dish. Well cucumber salad is a common German/Austrian side dish and it’s typically made with sliced cucumbers, dressed with vinegar, salt and dill – sometimes olive oil, too. I wanted to riff off of that, especially since I lacked dill. Enter tsukemono (skay-moh-noh) (correct me on my pronunciation, I know my Japanese-speaking wife is rolling her eyes)Read the rest of this post…

Quick Meal: White Bean Soup with Spring Greens

mizuna closeup

Thanks to my cold frame, I’ve already got a bumper crop of spring greens. The mizuna is going wild in our recent warm and sunny weather, so it was time to trim it out and make something with it. Mizuna is a Japanese green, very delicate with a peppery bite. It’s milder than arugula and at this phase, so tender. It helps that it grows in a wind- and rain-free paradise in that cold frame. Read the rest of this post…