Pressure cooking

I bought an electronic pressure cooker after seeing an infomercial ::gasp:: I know. I drove right to Target and slapped down my money. My husband liked the idea, but has yet to use it...and he's the primary cook. Well, since I hate to see my money go to waste, I dragged it out of the closet last weekend and made my lunch for the week. I did not want to commit to a meal, lest we be starving if it went badly.

First try, what I decided to call, chicken stew.

Whole chicken thighs. Frozen corn. Canned, Italian style, green beans. A cup of water and a dash of this and that found in my seasoning stash. No potatoes for a couple of reasons. Trying to keep the calories down and I find reheated potatoes, unappealing. If I were making this for dinner, I would have added potatoes. I had planned on lima beans, but found the pantry bare. Carrots and celery could have been options too.

It was very simple, and pretty yummy. A good learning lesson.



 So, today, I decided to be a bit bolder. I'm calling this southwestern chicken soup.

Chicken tenderloin. Canned chopped tomato, with green chilies, cilantro and lime. In a brand name, this is called Rotel. I had planned on buying individual items, but when I found it prepared, woohoo! I am not a big, everything fresh, type of cook. I am perfectly fine with opening a can. Then I tossed in a small bag of frozen corn and a can of frigoles negro (black beans) bought in the Mexican section of the grocery. And again, a dash of this and that...and just a pinch of dried red pepper. For kicks.

Again, had I been making this for dinner, or not fretting about calories, I think I would have added rice. And some tortilla strips. Guacamole? I bet some would even elect for cheese and sour cream.


As you might guess, seldom do I cook anything that comes out the same way twice. I measure when I bake, not so much when cooking. I think I have the pressure cooker, chicken thing, down. Now, I am contemplating Italian and Asian varieties.