Making vegetable stew in twenty minutes in a pressure cooker
From joshuaspodek.com:
I've written about fresh vegetables, fruit, legumes, and how delicious, nutritious, convenient, and cheap they are.
I decided to record myself making stew from scratch. I only wish I could write how delicious and nutritious it is. It tastes like it's stewed all day. Yesterday and the day before you saw the contents of my fridge. Here's what I do with them.
A few comments first:
You'll notice I comment on the bag, rubber bands, and water. I try to minimize waste. The main waste for this was the packaging for the salt and curry powder. Everything else I reused without getting new.
The choice of vegetables is seasonal by what I pick up from my CSA. I don't worry if I'll get bored of stews like this because every month the ingredients change.
I start the pressure cooking at twenty minutes in the video. I'd say preparation time was less for talking to the camera, but then I spent a couple minutes cleaning. I also spent some extra time cutting the extra zucchini.
I didn't make the video for entertainment but to show how easy making a delicious, nutritious stew is. I recommend watching at 1.25x or 1.5x by clicking on the gear symbol in the video and choosing speed. If you didn't know you could increase the playback speed, you're welcome to learn about that useful feature.
My phone battery died about a minute before I finished talking so you miss the last bit where I showed the finished bowl of stew to the camera and my look of satisfaction eating it.
Total cost: maybe ten dollars of ingredients.
Total meals: about five to seven.
I'll let you figure out the nutritional content, but here are the ingredients. I don't know the amounts of each because I don't weigh them since they're all healthy. As you'll see, I just throw in what I feel like. The result always tastes great. Different portions give different great tastes.
Lentils (maybe three or four cups dry)
Zucchini
Yellow zucchini (summer squash?)
Kale
Collard Greens
Beet and beet leaves
Garlic
Habanero
Thyme
Salt
Spices
Nutritional yeast
Water
Some of the vegetables I ate raw, along with blueberries and cherries.
I've written about fresh vegetables, fruit, legumes, and how delicious, nutritious, convenient, and cheap they are.
I decided to record myself making stew from scratch. I only wish I could write how delicious and nutritious it is. It tastes like it's stewed all day. Yesterday and the day before you saw the contents of my fridge. Here's what I do with them.
A few comments first:
You'll notice I comment on the bag, rubber bands, and water. I try to minimize waste. The main waste for this was the packaging for the salt and curry powder. Everything else I reused without getting new.
The choice of vegetables is seasonal by what I pick up from my CSA. I don't worry if I'll get bored of stews like this because every month the ingredients change.
I start the pressure cooking at twenty minutes in the video. I'd say preparation time was less for talking to the camera, but then I spent a couple minutes cleaning. I also spent some extra time cutting the extra zucchini.
I didn't make the video for entertainment but to show how easy making a delicious, nutritious stew is. I recommend watching at 1.25x or 1.5x by clicking on the gear symbol in the video and choosing speed. If you didn't know you could increase the playback speed, you're welcome to learn about that useful feature.
My phone battery died about a minute before I finished talking so you miss the last bit where I showed the finished bowl of stew to the camera and my look of satisfaction eating it.
Total cost: maybe ten dollars of ingredients.
Total meals: about five to seven.
I'll let you figure out the nutritional content, but here are the ingredients. I don't know the amounts of each because I don't weigh them since they're all healthy. As you'll see, I just throw in what I feel like. The result always tastes great. Different portions give different great tastes.
Lentils (maybe three or four cups dry)
Zucchini
Yellow zucchini (summer squash?)
Kale
Collard Greens
Beet and beet leaves
Garlic
Habanero
Thyme
Salt
Spices
Nutritional yeast
Water
Some of the vegetables I ate raw, along with blueberries and cherries.
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