pepperhead212
Master Chef
I made something today, since the weather was not nice enough to be out there! And to use up some ingredients out of my fridge.
I made another batch of an Italian type dish, this one with some cremini mushrooms, some bell peppers, and some of the stems from that Swiss chard I harvested a week or so ago. I also chopped up a large onion, and I minced up a bunch of rosemary, marjoram, and 8 cloves garlic, and about 6 anchovies (maybe more!). Before preparing all these things, I started by "brining" a cup of puy lentils, and while that was going, I cooked 3/4 c barley some water in the Instant Pot, with a little salt, 20 min, then pet it release naturally. I put that in a bowl (only about 1/2 c water left), then rinsed the lentils, then cooked them in 2 c water (absorbed some, already, in an hour) just 12 min, then let it release naturally, then drained, and put in with the barley. While this was cooking, I cooked the mushrooms, left fairly large, my usual way - steaming, boiling off the watr, and sautéeing in just a tb of oil, then I added a 28 oz can of diced tomatoes, to deglaze the mushroom pan.
In the cleaned out IP, I browned a pound of sweet Italian sausage, plus another 2 tsp fennel seed - not very oily, so I added about a tb of olive oil, then the onion, and cooked 5 or 6 min., adding the bell peppers after about 3 min. Then I added the garlic and herbs, 2 tsp boletus powder, plus the anchovies, cooked another 2 minutes, then stirred in the mushrooms and tomatoes, and mixed well. Then I mixed in the lentils and barley, along with the chard stems, covered, and simmered about 5 min., while getting the basil prepared. I stirred in over a cup of chopped basil, but it needed a little more, so about another third of a cup went in, which was just right! I might put some grated cheese on some of the reheated leftovers, just for variety.
All the cut up ingredients for the mushroom barley dish, besides the onions and mushrooms. by pepperhead212, on Flickr
The sweet Italian sausage, browned in the Instant Pot, with the onion added, with a little oil. by pepperhead212, on Flickr
The barley, and the put lentils, cooked separately first, and added too the cooked sausage and veggies, with some tomatoes, to cook several minutes. by pepperhead212, on Flickr
Two types of basil from the hydroponics, chopped up and added at the end. Used about 3/4 of it. by pepperhead212, on Flickr
Finished dish, after adding the basil by pepperhead212, on Flickr
Finished dish, ready to eat. by pepperhead212, on Flickr
Looking at the pictures of this, I was thinking some eggplant would be a good addition to it!
I made another batch of an Italian type dish, this one with some cremini mushrooms, some bell peppers, and some of the stems from that Swiss chard I harvested a week or so ago. I also chopped up a large onion, and I minced up a bunch of rosemary, marjoram, and 8 cloves garlic, and about 6 anchovies (maybe more!). Before preparing all these things, I started by "brining" a cup of puy lentils, and while that was going, I cooked 3/4 c barley some water in the Instant Pot, with a little salt, 20 min, then pet it release naturally. I put that in a bowl (only about 1/2 c water left), then rinsed the lentils, then cooked them in 2 c water (absorbed some, already, in an hour) just 12 min, then let it release naturally, then drained, and put in with the barley. While this was cooking, I cooked the mushrooms, left fairly large, my usual way - steaming, boiling off the watr, and sautéeing in just a tb of oil, then I added a 28 oz can of diced tomatoes, to deglaze the mushroom pan.
In the cleaned out IP, I browned a pound of sweet Italian sausage, plus another 2 tsp fennel seed - not very oily, so I added about a tb of olive oil, then the onion, and cooked 5 or 6 min., adding the bell peppers after about 3 min. Then I added the garlic and herbs, 2 tsp boletus powder, plus the anchovies, cooked another 2 minutes, then stirred in the mushrooms and tomatoes, and mixed well. Then I mixed in the lentils and barley, along with the chard stems, covered, and simmered about 5 min., while getting the basil prepared. I stirred in over a cup of chopped basil, but it needed a little more, so about another third of a cup went in, which was just right! I might put some grated cheese on some of the reheated leftovers, just for variety.
All the cut up ingredients for the mushroom barley dish, besides the onions and mushrooms. by pepperhead212, on FlickrThe sweet Italian sausage, browned in the Instant Pot, with the onion added, with a little oil. by pepperhead212, on FlickrThe barley, and the put lentils, cooked separately first, and added too the cooked sausage and veggies, with some tomatoes, to cook several minutes. by pepperhead212, on FlickrTwo types of basil from the hydroponics, chopped up and added at the end. Used about 3/4 of it. by pepperhead212, on FlickrFinished dish, after adding the basil by pepperhead212, on FlickrFinished dish, ready to eat. by pepperhead212, on FlickrLooking at the pictures of this, I was thinking some eggplant would be a good addition to it!
