Cuisine Eric

This is one soup our daughter requests time and again, and so I stock her freezer with it!  It is warm, luscious and very flavorful. Lamb and chickpeas are ensconced in a golden orange broth flavored with tomatoes, garlic and rosemary. Barley gives a toothy bite, and kale adds the greens we need. Real comfort food as fall weather threatens. 1 cup dried chickpeas (or 2 cans, drained) 1 onion, diced 4 stalks celery, diced 2 carrots, diced 2 cups lamb, cubed 1/4-inch (I used leftovers from a roast) 3 cloves garlic, minced 2 Tbsp fresh rosemary, minced 1/4 cup pearl barley 1 quart beef broth 1 15 oz can petite diced tomatoes 1 bay leaf 2 small Yukon Gold potatoes, diced 1/4-inch 2 cups chopped kale The night before, soak the dried chickpeas in plenty of water with 1 tsp baking soda and 1 tsp kosher salt. This helps soften and season the beans.   And when cooked in the pressure cooker their consistency is perfectly buttery. The next day, sauté the onion, celery and carrots in an un...

This is a delicious vegetarian stew, very low in gut-wrenching lectins. So full of flavors and satisfying while very easy to digest. Its done quickly in a pressure cooker so its great for a meatless weeknight dinner. 1 cup puy lentils 1/4 cup millet 1 large onion, diced 2 stalks celery, diced 1 large carrot, peeled and diced 1 purple turnip, peeled and diced, 1/2-inch 2 cups kale, chopped 1 tsp ground fenugreek   1 tsp ground turmeric   1 tsp mild Kashmiri chili powder 1/2 tsp cumin powder 1 tsp salt 1/2 tsp Trader Joe’s Umami spice 2 cloves garlic, pressed through mill 2Tbsp roasted kizami nori, crumbled in hand 1 quart water 2 Tbsp cider vinegar 2 tsp Dijon mustard Sauté the onion, celery and carrot for about 5 minutes in a pressure cooker. Add the turnip and the kale and season with salt and pepper.    Add spices, garlic lentils and millet.    Add the water and nori and cover pressure cooker. Bring to high pressure and then adjust heat to maintain high p...