Yum! I think this has potential if you change the proportions a bit.
More oranges, cabbage, and dressing, less sweet potato. Also I used a whole pomegranate and I shredded the sweet potato because nobody got time to julienne.Make sure to chop the cabbage a bit so the pieces aren’t so long.
Would be great to take to a party, as it’s sturdy and keeps in the fridge for up to 5 days.
My broiler is kind of non functional, so I was excited to try this as my first pressure cooker recipe. Admittedly, you don’t get the smoky flavor of true baba ganoush, even though you at least sear the eggplant in the pressure cooker before cooking it fully. However, the time savings pretty much make that worth it. 3 minutes at high pressure (plus 4-5 mins to reach pressure) is pretty amazing.
Also, my pressure cooker easily fit two large eggplants.
Next time, don’t forget the lemon juice. And add a ton more fresh garlic at the end. Other than
Yum! And very easy. A great way to use up spinach that is starting to wilt. I used a bag of baby spinach from Trader Joe’s, and it cooked down to a medium sized serving for one. Also, I’m pretty sure I had the right amount of spinach, and it turned out way too salty! Cut it down at least in half.
Delicious and so fast! Had these with some spiral ham and roasted green beans, so so good. The only thing I’d change is the salt/sugar proportions. They weren’t quite salty enough for my taste. Try 1tsp each of salt and sugar next time.
This is probably the best broccoli I’ve ever tasted. Very easy dish, too! Goes great with roasted chicken drumsticks, delicious and the oven does double duty.
1. Used the immersion blender and its measuring cup to blend the dressing. I had to add a little bit of water for there to be enough liquid to blend, but this was no problem.
2. Just a touch too salty. I may have used the wrong measuring spoon, but next time I’ll try using just a little less.
Update: Tried with frozen green beans and it was delicious! But don’t leave them in too long, I overcooked them one time and they came out really bitter.
Update: Tried with frozen broccoli and it turn out mushy and gross.
Update: Don’t add too much water to the mixture to avoid adding excess moisture to the roasting process. A small splash is enough. Also, rough chop the larger pieces of garlic, there always seems to be a least one that doesn’t want to blend.
The tips from The Kitchn were spot on. I used a mix of russet and yukon gold, salted the water, started with cold water and didn’t overmash. I mashed with just a fork and it was super easy. Left it pretty chunky, then added cream cheese, a bit of heavy cream and milk, some butter, chives and plenty of salt. Absolutely delicious.