Split Pea Soup with Ham - Instant Pot or Not

Split Pea Soup served with either homemade bread or biscuits, or a well-made grilled cheese sandwich, makes a satisfying meal any time of year, though it's often thought of as a cold-weather food.

I used to make a big production of sauteeing the celery, carrots and onion first; but I discovered several years ago that the soup is just fine when you skip that step, and I haven't looked back. Part of my Streamlined Cooking. 

Perhaps because of the very long cooking of the stovetop and slow cooker versions, and the pressure cooking of the Instant Pot, all the flavor is drawn from the vegetables without precooking them.

It's one of my all-time favorite soups, but Mr Delightful is not a soup fan, so I get to eat the whole pot. Planning to have it for breakfast today as soon as I get this posted! Are you a soup fan?

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Split Pea Soup

(Makes 6 servings)

2 1/4 cups (16 ounces/454 grams) green split peas, washed and drained

6 cups (48 ounces/1.42 litres) water
1 cup chopped celery (2 large stalks)
1 cup chopped or coarsely grated carrots (2 large carrots)
1 cup chopped onion (1 medium)
1/3-to 1/2-pound (5.33 to 8 ounces/151 to 227 grams) piece of a fully cooked ham
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon thyme leaves
3/4 teaspoon marjoram leaves
1 bay leaf

Garnish: sherry, sour cream, creme fraiche or plain yogurt and something green

For slow cooker: Cook on Low for 8 hours.

For stovetop: Increase water to 2.5 quarts. In at least a 4-quart pan (I use a 5 1/2-quart Dutch oven), combine all ingredients (except garnishes, of course). If you are going to puree the soup (I do not), vegetables can be just roughly chopped and ham added after the pureeing. Bring to boil. Reduce heat and simmer, loosely covered, for about 3½ hours (or up to 5 hours, depending on the peas), stirring occasionally. Remove ham, chop it or shred it using two forks and add it back to soup. Remove bay leaf and adjust seasoning. Ladle into warm bowls and garnish.

For Instant Pot or other electric pressure cooker:

1 Put in all the ingredients at once. Give it a stir. Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 17 minutes. Press lit Keep Warm key to cancel that feature.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

2 When the beep sounds, unplug Instant Pot. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

3 When the float valve drops down, carefully remove the lid. If the peas are not done, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for 1 to 3 additional minutes. Taste and adjust seasoning.

Note: The soup can be kept in the refrigerator for several days or in the freezer for up to 3 months. Once cooled or chilled, I like to put 2 1/2 cups of soup in my favorite 3-cup glass storage container and pop it in the freezer for two servings of soup on another day.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Baked Beans from Scratch - Instant Pot or Classic

Aunt Sissy's Baked Beans came to mind last month for two reasons: 1) Summer would be starting, and that's Baked Bean Season around here; and 2) It was the ninth anniversary of her death and I was enjoying fond memories of her. She was a very capable woman and quintessential homemaker, skilled in all the domestic arts.

Ever since I got an Instant Pot in December, I've wanted to adapt her recipe to the electric pressure cooker. If you don't have one, do make these beans Aunt Sissy's way at the post Baked Beans - From Scratch. But I think my Instant Pot version is identical, and there's no need to presoak the beans.

Usually at the end of the natural pressure release time, I take the inner cooking pot out of the Instant Pot to either cool or serve. This time, for some reason, I left it in place and learned a valuable piece of information. 

When I took the inner pot out over an hour later to put the "cooled" beans in the refrigerator, they were not cool. Leaving them in the turned-off and unplugged Instant Pot had kept them piping hot for over an hour! 

These beans are a must for every summer barbecue, and I hope you'll try them soon, either way.

Baked Beans from Scratch - Instant Pot

(Makes 8 servings) 

6 slices (about 6 ounces/170 grams) bacon, chopped

1/2 cup finely minced onion (1 small onion)
1 pound (16 ounces/454 grams) navy or small white beans
3 1/2 cups (28 fluid ounces/828 ml) water
3 tablespoons (1.31 ounces/37 grams) dark brown sugar
3 tablespoons (2.1 ounces/60 grams) unsulfured molasses
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon apple cider vinegar
1/2 teaspoon coarsely ground black pepper

1 to 1 1/4 cups ( 8 to 10 fluid ounces/237 to 296 ml) ketchup

1 With Instant Pot on Saute function, cook chopped bacon until crisp. Remove all but 1 tablespoon of fat from the pot. Add chopped onion, and cook until softened, about 5 minutes. Be sure to scrape up all the brown bits on the bottom, adding a bit of the water if needed, to free up all that flavor and to make sure your Instant Pot won't give you the Burn signal. Turn it Off.

2 Rinse and pick over beans to remove any debris. Add beans to Instant Pot along with all remaining ingredients. Stir everything up. 

3 Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 45 minutes.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

4 When the beep sounds, turn it off by pressing Cancel. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

5 When the float valve drops down, carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for additional minutes. Taste and adjust seasoning.

Note: The cooked beans can be kept in the refrigerator for several days or in the freezer for up to 3 months.

Note: Check out Instant Pot Pinto Beans post for more info about the vagaries of dried bean cookery!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Meyer Lemon Cheesecake

Why have I never posted a lemon cheesecake! Lemon is just about our favorite flavor anything, and it just occurred to me I'd never posted a lemon cheesecake. This one is made with Meyer lemon when it's available or with a reduced amount of regular lemon at other times and baked in the oven, but easily adapted to Instant Pot or slow cooker. 

If you have an Instant Pot and would like to make this cheesecake in it, just follow the Instant Pot directions for my Cherry Swirl Cheesecake recipe.  Or if you have a slow cooker, follow the slow cooker directions for my Chocolate Swirl Cheesecake recipe. 

The crust is prebaked, then the cheesecake is baked in a water bath. Since it’s a 7-inch springform, it fits beautifully in an 8x8x2-inch baking dish or pan. You could also use a deep skillet or a 13x9x2-inch baking dish or pan for your water bath. A dishcloth in the bottom keeps the springform from moving. If making two cakes, I'd use my roasting pan. 

I've always made 7-inch cheesecakes rather than the more usual 9-inch because I think they make a more attractive serving. A skinny slice of the big cheesecake is difficult to cut and doesn't look good on the plate, and a bigger wedge is enough for two or more people, which is all well and good when sharing a dessert in a restaurant, but not at home. If I need to serve more people, I just double the recipe and make two 7-inch cheesecakes.

Be sure all the filling ingredients are at room temperature, especially the cream cheese. Put it in the mixing bowl and leave it at room temperature for about an hour and a half, even a bit longer; it needs to be very soft.

What is your favorite cheesecake flavor?

Meyer Lemon or Lemon Cheesecake

(Makes one 7-inch/18 cm cheesecake, 8 servings)

The Crust

1 tablespoon unsalted butter, room temperature (for pan)

1 cup graham cracker crumbs (6 whole crackers, 3.25 ounces/92 grams)
1 tablespoon sugar
Optional: 1/2 teaspoon ginger

3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted

The Filling

2 8-ounce packages (454 grams total) cream cheese, room temperature
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs, room temperature
1/2 cup (4 ounces/113 grams) sour cream, room temperature
3 tablespoons Meyer lemon juice or 2 tablespoons other lemon juice

1 tablespoon finely grated Meyer lemon zest or 2 teaspoons other lemon zest

1/2 teaspoon vanilla extract

Note: Meyer lemons are milder than other lemons, so measurements for both types of lemons are specified.

1 Preheat oven to 375F/190C/Gas5. Wrap the outside of a 7-inch springform pan in a double layer (some people even do a triple layer) of foil extending all the way to the top. Butter the inside of the pan with the softened butter. Cut a circle of parchment paper to fit the buttered bottom of the pan, then butter the top of the paper as well. Combine crumbs, sugar, ginger (optional) and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture over the bottom and one inch up the sides of the springform pan.

Note: I have two of the Progressive International 3-Inch-Deep 7-Inch Nonstick Springform Pans, which I didn't find on Amazon except in a set. If I were in the market for a cheesecake pan today, I would try the Fat Daddio's Cheesecake Pan, a push-pan rather than a springform. 

2 Bake the crust for 8 minutes; set on wire rack to cool completely. Decrease oven temperature to 300F/150C/Gas2. Boil some water for the water bath, and keep it warm until needed. I use an 8x8x2-inch baking dish for my water bath, and for that I need about 3 cups of water; so I boil 3 1/2 cups.

3 In 2- to 2.5-quart mixing bowl, with electric mixer on medium speed, mix cream cheese and sugar until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well on low for 20 seconds after each addition. On low speed, mix in sour cream, lemon juice, zest and vanilla extract just until well combined, about 20 seconds.

Note: If you've somehow come this far without wrapping the springform pan in foil, do it now. Do NOT skip that step. No pan, whatever its claims, is leakproof.

4 Pour the cheesecake filling into the prepared pan. Put a dishcloth in the bottom of your chosen water bath pan, set the filled springform pan on it and pour in the hot water to a depth of at least halfway up the sides of your springform pan, being careful not to splash water into your cheesecake.

5 Check that you remembered to reduce the oven temperature to 300F/150C/Gas2. Carefully place the cheesecake in its water bath in the oven. Bake for about 60 to 70 minutes, until an instant-read thermometer inserted into the center registers 150F/66C. The cheesecake should be set at the edges and a bit wobbly in the center. 

* I have the ThermoWorks Thermapen Mk-4.

6 Cool on wire rack for 1 hour. Carefully run a knife around the edge of the cheesecake. Release the spring and remove the sides of the pan. Cover and chill for at least 8 hours before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Hamburger Gravy - But Not Like You Had at School

I never dreamed I'd be blogging about Hamburger Gravy. Shoot, I haven't eaten it since my school days and have never made it! But I was feeling a bit queasy the other day and didn't feel like eating anything except mashed potatoes, which reminded me of being home from school sick as a child and only wanting to eat mashed potatoes.

My mother told me I needed to have some protein along with my mashed potatoes, had only ground beef on hand, first thought shepherd's pie/cottage pie, but the oven was otherwise occupied. So she said she'd make some hamburger gravy. Made me shudder because that was one of the regular items on my elementary school's menu, and it was ...

... ghastly. And gluey and grey and greasy and gross. (Hey, the Five G's of Gastronomy!) Never fear, she said, it won't be like that. And it wasn't. She had a real hit on her hands. Even my dad ate some, all the while reminding her of his loathing of ground beef and making rude remarks about what the dish was called in the army!

Anyway … I thought I'd try, all these years later, to replicate her superior version of the horrid elementary school staple. The first "must" is proper browning. You have to give that ground beef and chopped onion a good 20 minutes in the pan, at least. Before you proceed with the recipe, the beef has to be well browned and starting to stick to the bottom of the pan.

I was rather shocked that Mr Delightful liked it (along with a glass of rather decent pinot noir). If something passes muster with both him and my dad, well, it has to be okay. What is your favorite childhood comfort food (nursery food, for my British readers)? And what was the worst thing on your school's lunch menu?

Hamburger Gravy

(Makes 4 servings)

1 tablespoon extra virgin olive oil
1 pound (16 ounces/454 grams) lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons unbleached all-purpose flour
1 cup lower sodium chicken broth
1/2 cup water (or milk)
2 tablespoons ketchup
1 teaspoon country Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram

1 In a large skillet, cook oil, ground beef, chopped onion, salt and pepper, breaking up the meat into small pieces as it cooks and browns. Take your time with the browning, or you'll be sorry! Cook until very well browned and sticking to the bottom of the pan a bit, about 20 minutes. Of course, you don't want to burn it, but that pan bottom should be full of lovely brown bits. 

Note: If you're using a ground beef with enough fat, skip the olive oil. And if there's a lot of fat left after cooking, remove all but two tablespoons of it.

2 Stir in the flour and continue cooking and stirring for 1 to 2 minutes. Stir in the broth and deglaze the pan, scraping up all those brown bits. Stir in the water, ketchup, mustard, Worcestershire sauce and marjoram. When it's bubbling and thickening, loosely cover and simmer for about 20 minutes, or until it is as thick as you like. Taste and adjust seasoning. Serve over mashed potatoes (though the rudely-named version my dad mentioned was served over toast). 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Hummus-Crusted Chicken - Easy Sheet Pan Dinner

Hummus-crusted chicken came onto my radar when I was trying to think of another easy Chicken Sheet Pan Dinner. Since I had just made a batch of hummus for myself (Mr Delightful doesn't do dips), I thought this chicken would be a good way to use it all up and sneak a little of it to Mr Delightful in a non-dip kind of way!

You can make it with your favorite store-bought hummus, if you have one. I don't, because they're all way too garlicky for me. And, besides, I just like my homemade Hummus better, and it's organic. I have to leave out the garlic altogether these days, but my recipe includes just the right amount of garlic for those who aren't allergic.

I'm going to do one thing differently next time: Don't you think pressing on a sprinkling of sesame seeds for a little crunch would be a nice touch?

I use a 15x10x1-inch jelly roll pan or an 18x13x1-inch half sheet pan for dinner for two or three, and a 13x9x1-inch quarter sheet pan when it's dinner for one. You just do a few minutes of prep in the morning, put it in the fridge, then pop it in the over when you're ready. The sort of streamlined cooking perfect for a busy day.

If you like this post, please be sure to Pin it and share it on your social media. And I always love your comments! 

Hummus-Crusted Chicken Sheet Pan Dinner

(Makes one serving, just multiply for more)

1 1/2 tablespoons extra virgin olive oil
1 6-ounce (170 grams) boneless skinless chicken breast
About 1/8 teaspoon salt
About 1/8 teaspoon coarsely ground black pepper
1 to 2 tablespoons hummus, depending on the surface area of the chicken
About 1/8 teaspoon paprika or smoked paprika

Optional: 1/2 teaspoon or so of sesame seeds
6 ounces (170 grams) cauliflower and broccoli florets
6 ounces (170 grams) orange-flesh sweet potato, peeled and cut into 1/3- to 1/2-inch slices

Optional: a little cinnamon-sugar for the sweet potato slices 

1 Use a 1/2 tablespoon of the olive oil to oil a quarter sheet pan (foil-lined or not) for one or 1 tablespoon for jelly roll pan for two or half sheet pan for three. Place the chicken breast(s) in the middle of the pan. Season the top side with some of the salt and pepper. Spread the hummus on the top and sides, just a thin, even layer. Sprinkle with paprika and sesame seeds.

2 Spread the cauliflower and broccoli florets on one end of the pan and drizzle with 1/2 tablespoon of the olive oil per serving, tossing to coat well; sprinkle with the remaining salt and pepper. Spread the sweet potato slices at the other end of the pan and drizzle with 1/2 tablespoon of the olive oil per serving, turning to coat well; if desired, sprinkle the tops with a little cinnamon-sugar.

3 Cover and refrigerate until time to bake. Preheat oven to 400F/205C/Gas6. Bake uncovered for 30 minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean