Archive for August, 2017

Saturday Husband decided he was in the mood for chili.  WAY too late to get dried beans going on the stove top and no canned beans in the house.

Well, we have the Instant Pot pressure cooker for a reason, right?

With a little bit of digging we settled on THIS recipe as our cooking instructions.  Downside, it does mean getting a 2nd pan dirty to brown the meat, but then so does regular chili.  Upside, the meat isn’t cooked to mush by an hour in the pressure cooker.  We also used a quart jar of home-made tomato sauce instead of canned tomatoes (I could have pulled fresh from the garden, but I’d JUST gone through and harvested all the ripe ones and froze most of them).  Seasonings we used were chili powder, cumin, garlic, smoked paprika, salt, pepper, and home-made hot pepper powder.

Start the beans in the IP, start cutting up your pepper, and onion, and browning the meat.  We timed it just about perfectly, as everything was ready to go barely a couple minutes before the IP beeped done.

Add the additional water, scoop in meat/vegi mixture, carefully pour tomato sauce on top (it needs to be on top of everything, not under everything, tomato sauce is too thick, and if it sits on the bottom of the pot it will scorch and the IP won’t come to pressure).  Close the IP back up, set it for another 30 minutes, and walk away.  It took a bit longer to come to pressure the 2nd time, but not horribly so.

When it was done gave it a quick stir and decided the consistency was just about right.  We had to add a bit more seasoning, but that’s typical for pressure cooker cooking, and easily done.

Chili from dried beans in less than 2hrs (and no after affects from undercooked kidney beans!).  Perfect!

Garden Update

Posted August 13, 2017 By Ruth

The first Bill Bean Tomatoes.  That big one weighed in at 1lb 15ounces.  It had some bug damage, but most of it was good.  None of the others on the vine are nearly as big though.  These would make a nice slicing tomato for someone who wants sandwich or munching slices.

 

Green Nutmeg Melons.  I was worried I started these to late, and maybe I did, but there’s a BUNCH of baby fruit forming.  Cross fingers!

 

First cantaloupe of the season!  It was very tasty too.

 

Yesterday’s harvest.  I pulled the largest of the Snow Leopard melons.  Information on how to tell when they’re ripe is distinctly lacking.  Its now the right color at least.  I found one page that said to pick it when the leaf at the stem died back, but that leaf wasn’t even starting to die back.  Two sites said that when ripe the flower end will have a slight give, and will smell sweet.  Well, it has a slight give, but it doesn’t smell sweet.  Maybe I’m just too impatient.  I’ll cut into it today and see what it tastes like.  Worst case, there’s a BUNCH more baby melons out there, so if I needed to wait longer I should have another chance!  But yah, watermelons you pick after the tendril at the stem base dies back (I usually wait a day or two beyond that for my sugar baby melons).  Cantaloupe fall of the vine when they’re ripe.  But apparently these do neither…..

Update: The Snow Leopard melon might not have been completely ripe, but it was still tasty!  Similar to a good Honey Dew Melon, mild but sweet.