Wednesday, September 10, 2008

New (To Me) Appliances!

Since we've been back, I've acquired a couple of small kitchen appliances that I can't wait to use.

One is a used Excalibur (5 shelf) food dehydrator. I picked it up at a second hand store for $10. We have it in our storage until we move, but I'm excited to get it back in a few weeks to try it out. Can't wait to try out some raw food recipes that utilize this tool.

The other one is more of a special pan than a small appliance. It's a pressure cooker. This was a gift from a friend who is paring down her household items and wondered if I could use it. I told her that I've wanted to try one, just never have yet. It's a nice size (6 quart) stainless steel pot, barely used and it has a second lid made of clear glass too! Thankfully she had the instructions for it. I'll let you know how it works for us in the future.

And another friend has told me that I can have her air popcorn popper, since she doesn't use it. Ours gave out before we moved away, so I'm thankful she's willing to pass it our way.

So although it's good to know how to cook the "old fashioned" way, it's fun to have some tools for your hobby that help make it easier...and more fun!

Anybody have some good recipes for drying or pressure cooking, hmmm???

3 comments:

the7gerbers said...

For the pressure cooker...we love this for winter lunches:

Fifteen Minute Split Pea Soup

4 slices turkey bacon, chopped or 1/2 to 3/4 C. TVP bacon
2 cloves garlic, minced
1 large onion or 1/2 C. dried onion
1 C. carrots, chopped or 1/2 C. dried carrots
1 C. celery, chopped or 1/2 C. dried celery
2 C. split peas
7-1/2 C. chicken broth (4 cans) or 7-1/2 C. water with 2 TB Frontier chicken
broth powder
1 TB Italian seasoning
salt & pepper to taste

Saute bacon until crisp. Add minced garlic, onion, carrots, and celery. Saute
for 2 minutes. Add split peas, broth, and seasoning. Cook at full pressure for
fifteen minutes or simmer 45-60 minutes in stock pot. Blend soup with a
blender for smoother texture before serving. Makes 8-10 servings.

Link:
http://articles.urbanhomemaker.com/index.php?article=47

Sarah Halter said...

Wow, I got sick for a few days and came back to lots of new posts - exciting!

I would love to get a pressure cooker to be able to cook beans quickly, but haven't decided I want it enough yet to buy one (albeit for $10 off craig's list!) Usually I plan ahead enough to soak beans, but sometimes the urge hits me late in the afternoon and I would love to be able to whip out a pressure cooker and have cooked beans in 20 minutes. I have a friend from India who uses her pressure cooker for all sorts of delectable things. So far, I've skipped the recipes in my Indian cookbook that require pressure cooking.

Erin said...

Growing up my mom would put applesauce on trays in our dehydrator. I remembering it being next to the best fruit leather in the world!! If yours doesnt have any special trays for this maybe get creative and try a tupperware lid (I know, plastic is bad) or something of the like? I remember them being thin plastic trays mom just dumped the homemade applesauce on. Good luck and cant wait to hear what you try!