If you have a pressure cooker and still have the directions, follow those.  The manufacturer’s directions are always the best way to start when using a new or unfamiliar appliance.  If you don’t have the directions anymore, you may be able to find them on line, on the manufacturer’s website. These directions are for a […]

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Behold my Presto Pressure cooker circa 1989 (or so).  If you want this model you will need to scour E-Bay, church bazaars and garage sales. You probably have one that you’ve never used, and if you do I’d like to convince you to pull it out from waaaay back in your cabinets and give it […]

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Posted in eating well,Family,kitchen tips
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  • October 9, 2013 - 10:11 am

    Irma - Brilliant Nancy. As brilliant as your wonderful cooking demo!ReplyCancel

    • October 9, 2013 - 10:21 am

      nrlowell@comcast.net - You are too kind! Thank you!ReplyCancel

  • October 9, 2013 - 2:03 pm

    mike - I recently bought an electric pressure cooker, have only tried it once, but it worked great. I am looking forward to trying out some different ideas. thanks for your post.ReplyCancel

    • October 9, 2013 - 3:18 pm

      nrlowell@comcast.net - Glad you enjoyed it. I have never used an electric pressure cooker, please let me know if this recipe works the same.ReplyCancel

  • October 10, 2013 - 12:32 pm

    The Opposite of Slow Cooking | The Bloppy Blogg... - […] Behold my Presto Pressure cooker circa 1989 (or so). If you want this model you will need to scour E-Bay, church bazaars and garage sales.  […]ReplyCancel

  • March 10, 2014 - 9:21 pm

    Sarah @ Thank You Honey - Yummy! I’ve never cooked with a pressure cooker! Looks amazing! Thanks for sharing on Whatever Wednesday at Thank You Honey! Hope you have a great week!ReplyCancel

  • October 9, 2014 - 6:44 am

    Autumn Song - Chefs Last Diet - […] been struggling to master my slow-cooker, and I often default to either my Dutch oven, or my pressure cooker. Now that the cool weather is here I’ll be taking on my slow-cooker again, but in the […]ReplyCancel

I recently counted, and I own at least one hundred and sixty books about food. Most, but not all are cookbooks, and I say at least because I only counted the ones I can see from where I am sitting as I write this.  I didn’t make a full walk through the house, and I […]

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Posted in eating well
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  • October 8, 2013 - 11:12 am

    So Many Books, So Little Space Left | The Blopp... - […] I recently counted, and I own at least one hundred and sixty books about food. Most, but not all are cookbooks, and I say at least because I only counted the ones I can see from where I am sitting as I write this.  […]ReplyCancel

  • January 4, 2016 - 6:22 am

    My Top Ten Favorite Kitchen Tools » Chefs Last Diet - […] my cabinets are filled to capacity as are my counters. Lining my counters are my most often used cookbooks, a tiny coffee maker (four cups) and coffee grinder, a printer (a too large one), a Kitchen Aid […]ReplyCancel

This is not a recipe where exact amounts are critical Preheat oven to 325° F 1 Lb Orange Winter Squash peeled* and cut into 1″ cubes 1 Bunch Kale stems removed and torn into pieces 1/2 Lb Shiitake Mushrooms stems removed and cut into 1/4″ strips 3 TBL Olive Oil 1 TBL Kosher Salt 1-2 […]

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Posted in Pasta, Rice and Potatoes & Sides,recipes,vegan/vegetarian,Vegetables and Salads
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  • October 7, 2013 - 9:38 am

    Roasted Squash, Kale and Shiitakes | Bloppy Blo... - […] This is not a recipe where exact amounts are critical Preheat oven to 325° F 1 Lb Orange Winter Squash peeled* and cut into 1″ cubes 1 Bunch Kale stems removed and torn into pieces 1/2 Lb Shiitake Mushrooms stems removed and cut into 1/4″ strips 3…  […]ReplyCancel

  • October 19, 2013 - 5:14 pm

    Barb - Going to try the roasted squash, kale and mushroom recipe I found on your site.
    We grew butternut this summer for the first time.
    Love finding new recipes.
    ThanksReplyCancel

    • October 19, 2013 - 5:53 pm

      nrlowell@comcast.net - Please let me know how you like it!ReplyCancel

  • March 12, 2014 - 5:37 am

    Making the Most of Kale » Chefs Last Diet - […] from a raw salad, to a baked chip, to soup, and stand up to being roasted with hard vegetables like winter squash. When I make it I often just heat some chicken stock in a large pan, toss in the kale and sauté it […]ReplyCancel

OK, I know National Kale Day was Wednesday.  I have many fine qualities, but great timing might not be one of them.  Regardless, it’s never too late to talk about the super nutritious, versatile and tasty green social climber that seems to have eclipsed all other greens on the road to stardom.  Does kale really […]

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Posted in eating well,making peace with food
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  • October 4, 2013 - 12:16 pm

    Natalie - The Cat Lady Sings - Kale is the best. 🙂ReplyCancel

  • October 5, 2013 - 10:25 am

    Erin - I love kale! In a smoothie, sautéed, parboiled, roasted, in soups and stews, all yummy!!!!ReplyCancel

    • October 5, 2013 - 2:32 pm

      nrlowell@comcast.net - Look for some recipes coming soon! Later today I will be making roasted butternut squash with kale and shiitake mushrooms. YUM!ReplyCancel

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