Appliance Cooking in August: Here are some of the dishes I tried to make recently. I’ve been inspired by some of my friends to try to eat healthier so we’re loosely trying to be more plant based and on an Asian-Inspired Mediterranean Diet. I do lazy cooking 😉 so it’s mostly done in the Ninja Foodi Pressure Cooker, Ninja Woodfire Outdoor Grill and Smoker or rice cooker.
before cooking: A fusion of miyukguk and miso soup
after cooking: A fusion of miyukguk and miso soup
Salmon
Instant Pot Edamame (made in an 8 quart Ninja Foodi pressure cooker)
Adapted from 3 sources: Instant Pot Bible: Copycat Recipes by Bruce Weinstein and Mark Scarbrough, https://www.eatyourbooks.com/library/recipes/2648501/benihanas-spicy-edamame-with-butter and my friend Gina B.’s recipe
1.5 cups water + 1-2 pinches of salt (+/- pinch of baking soda to keep edamame a bright green color)
1 pound 4-5 cups frozen edamame beans in their pods
1 T avocado or olive oil
1 T toasted sesame oil
1 t garlic powder
1/2 t ginger powder
1-3 teaspoons of sugar
1 T soy sauce
salt and toasted sesame seeds for garnish
- Pour the water and salt into the pressure cooker pot, add the frozen edamame. Cook under high pressure for 0 (zero) minutes with 2-3 minutes of natural pressure release. (https://www.tasteofhome.com/article/instant-pot-natural-release-quick-release/)
- Empty the entire contents into a strainer to strain out the water using hot pads. Put the still hot or warm pot back into the pressure cooker and add the remaining ingredients (except the garnishes) to the pot and mix well. If the pot cooled off for some reason, then use the saute function to warm it back up so the sauce ingredients blend together well.
- Toss in the cooked edamame and mix well
- Pour it all into a serving bowl and garnish with sesame seeds and salt, if desired.
