Nice enough fall day here. I bonded with my pressure cooker yesterday in preparation for a cooking class tomorrow. Actually it was a good experience overall and I made pasta fagioli soup in about 40 minutes which is quicker than soaking beans overnight and starting from there. I cut up the carrots, celery and onion but in a dice, rather than minced. I like to be able to identify what I am eating rather than have everything minced so fine you really aren't at all certain what's in there. I actually won't add pasta to it because I want to keep it gluten free. With all of those capellini beans in it there is no need for pasta.
It's a good thing I practiced because when you release the steam from the cooker you really do jump a mile high, no matter how you prepare yourself. And that steam is HOT. I gather the premise of the pressure cooker is that the food cooks more quickly and thus retains more nutrients. Those beans are full of protein.
Just about to jump on my indoor bike. And going to an art show later this afternoon. So, a nice enough day ahead of me.
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| Isn't this fabulous? I've been waiting a year to use it. |
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