"Jeff" > wrote in message
...
>
> Mine came with that one, too. I'll have to glance through it,
> eventually. My usual pressure cooker "recipe" is what I've come to call
> "kitchen sink soup" because, way down at the bottom, the kitchen sink
> IS in there. Start with some beef (cut small) or chicken, and add a bit
> of every veggie on the produce stand: celery or bok choy, egg plant,
> mushrooms, bell peppers, stringless string beans, onions, tomatoes (but
> NO potatoes). Add a pinch of this, that, and the other herb, some
> garlic, tomatoe paste, and cook-- about 20 minutes for the chicken, 30
> for the beef. I'm finding the KR cooks differently from my old Fagor,
> so I think I'll have to change that: cook the meat for 15 (chicken) or
> 25 (beef) minutes, depressurize, add the veggies, and cook for an
> additional 7-10. Reheat with some lentils and rice cooked separately,
> and it's a whole meal in one bowl.
>

Ah yes, the ever famous "try not to like this dish too much because it's
what was in the fridge and you will never have it again quite the same way"
cooking method. My family seems fairly resigned to that :-)

Why no potatoes? I like potatoes in my soup?

I made the lima bean-barley-mushroom soup last nite. My daughter said "yuck
I don't eat mushrooms", my hubby said "yuck I don't eat limas" ... what a
shame I am going to be forced to eat it all myself. I did also chop up a
potato and throw it in mostly cause I had one potato in the house and it
seemed a shame for it to be sitting there all alone without friends or
companions :-)

I am absolutely floored by how fast this all is vs regular cooking. And it
all seems so natural and normal to be using the pressure cooker as opposed
to the microwave where after 20 years I still can't seem to do anything
other than reheating leftovers ... the most difficult thing has been to
figure out which burner to use for stuff that needs to be pressurized to the
first ring and not the second ring. Since there are all of two burner sizes
on the stove ....


Ellen