I have this wonderful basket of vegetables on my kitchen counter, just waiting to be cooked. On top was a pint of fresh okra, and beneath that were white boniato sweet potatoes that I grew myself. Both are pretty much southern fare, so I decided to do a little mix/match and create a meal.
I put a small pork roast in the pressure cooker to be browned a bit in hot oil, lid off. Next went a couple of cups of water, a personal sized can of tomato juice, and a big bowl of cut up vegetables: a huge white sweet potato with skin, cut into wedges, one big carrot, a small onion, about a dozen spears of sliced up okra, two very ripe tomatoes, a 6 ounce can of tomato juice, salt, pepper, garlic, thyme, and celery seed. I have no idea how it will taste, but most of my creations are usually pretty good.
|browned pork roast on top of veggies and liquids|
It smells wonderful!After about a half hour of puffing, I'll turn off the burner and let it cool down for about fifteen minutes. The safety lock (a little metal stick that keeps the lid securely shut) will retract and then I can open the lid and serve dinner. I like a pressure cooker...it is the polar opposite of a crock pot, but just as wonderful. Okay - Once finished, I fished out the solids from the pot and added corn starch to make a thin gravy. Dinner was VERY good. Too strange for David who doesn't care for any southern veggie, but Mark, Amanda and I dug in.