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I looked at that pressure cooking sub before I came here... not much action in that sub... :(
For the black beans, I just rinse them real well, then put them in the pot with about 5 cups of water. I put in a chopped up onion, a bunch of garlic, however many cloves you like, but I put about a whole head... If I have fresh cilantro, I chop that up and throw it in. Sometimes I don't have it, so I don't put it in and use corriander and cumin, like maybe 2 TBL of each? Absolutely necessary, though, I feel, is bay leaf. I usually use about 3 or 4. I REALLY like that.
If I don't feel like getting out the spices, and I totally feel like slacking, I use this: Recaito Comes from Walmart in the Hispanic department. That and a bay leaf or two and easy, peasy...
I have to cook black beans for longer, for some reason. I go for 40 minutes on them, vs 30 on pintos or other beans... Dunno why.
The mac and chee I just made was super easy!
A 16 ounce box of macaroni or pasta of your choice. 3 cups of water in the pot with the pasta, 2 TBL butter, and salt. You can add in other spices if you like them; a squirt of mustard and hot sauce is good... Cook that all together for 4 minutes!
If you get a good ratio of water to noodles, you shouldn't even have to drain it!!!
Then 1 can of evaporated milk, and your grated cheese. I bought pre-made bags of shredded cheese at the super-cheap grocery outlet. I used 9 ounces, all together. I added more salt and pepper. And like a handful of parmesean cheese, too. Just dumped it in there and stirred it up. The thing was sitting there on warm while I did this part.
That was it! Super fast. Super delicious. You could put it in a casserole and put bread crumbs on top and then broil it, if you want to get all fancy about it. Eff that. I just want it in my mouth...
They sent me a box of crushed tomatoes lol. I wish I still had the box, but I'd say a medium can would be fine.
Edit: I'm pretty sure this is what they sent me
In fact, Walmart has a really great brand of tri-ply cookware that is reviewed nearly as good as the gold standard all-clad - Tramontina. I got a set for my wedding and LOVE them. Highly suggest.
Be aware that if you're used to non stick, cooking with stainless is a bit of an adjustment. I personally like how they cook better, but I did have to do a little reading on how to cook in them, especially meats.
Edit: This is the set we have. Basic, awesome:
ZOODLES!
Requires a spiralizer but our kids love spaghetti using zucchini noodles.
We have this model that I picked up from amazon on cybermonday last year.
Its well built and does a good job.
No worries at all, I love talking about my BLW experiences! Unless something was overly salty (I have high blood pressure and it's unlikely due to excess salt but I wanted to be on the safe side) or spicy I just gave it to my kid as-is. So if we had steak, I just made some extra and cut it up in big chunks and he nommed on it as much as he wanted to. I have a picture of him eating turkey and sweet potatoes at Thanksgiving and it was the same stuff we ate (well, we didn't give him the marshmallow topping. :P) and he was 7 months old at the time. My ex and I were big on sushi as well so we would give him cooked crab and rice and he loved that as well.
There's a ton of resources on BLW on the web but I actually found the book really comprehensive and it had information I didn't find on other websites, so I'd recommend picking up a copy if it's available at your library or whatever. Otherwise, it's pretty cheap on Amazon.
I don't get too fancy. That shit takes too damned long.
Go to your closest big grocery store. Ask for oven bags.
Follow the directions, with one notable exception. Add in a full can of lemon-lime soda (sprite, 7up, etc).
3 hours later you've got a moist, delicious bird. No big tubs of brine to worry about, no 'cut with poultry scissors and grill for four hours, checking coals occasionally'.
Those methods make great birds, but I ain't got that kind of time, and I ain't that picky. And I've never had an oven bag bird turn out too dry.
I made this last night. It was good, but not amazing. It needed more flavour/spice. I'd probably make it again, but add more (spicy/flavourful) things to it.
I got a stack of these:
EasyLunchboxes 3-Compartment Bento Lunch Box Containers, Set of 4, Classic https://www.amazon.com/dp/B004S129AQ/ref=cm_sw_r_cp_apa_i_gSIsDbQVZK3AE
Big part: pb&j, I got a set of sandwich cutters on Amazon that cuts them into dinosaurs and stuff.
Medium part: fruit, usually berries
Small part: 5 Ritz crackers (6 won't fit as well) and slices of cheese
Then I got a set of plastic containers from the dollar store, that work well for goldfish or another snack. Add a juice box and she's good to go!
Get a tofu press, it makes pressing water out of the tofu super easy and that leads to a better texture. Once you press out the water, marinate the tofu to get some flavor in it, it is very bland and soaks up flavor better after pressing.
My vegan friend recommended doing a press, freeze, press routine (I think she repeats this several times, but I’m too lazy) to get a good firm texture, it takes some advance planning, but I find it does make a difference.
I really like this one: Tofu Press
I love this thing. I make it and then sometimes if I only drink half, I add more water and let it brew again.
Also are you using a bialetta on the stove? I have a 12 cup one and I love it so much, reading how much you hate it makes me want to cry.
Takeya Cold Brew Iced Coffee Maker, 1-Quart, Black https://www.amazon.com/dp/B00FFLY64U/ref=cm_sw_r_cp_api_WcR0zbGYQ8ETR
Firstly, do you have a thermos? A thermos is a must for me. Something like this: https://www.amazon.com/Thermos-Funtainer-Teenage-Mutant-Turtles/dp/B00JVLFWP2/ref=sr_1_18?ie=UTF8&qid=1475929585&sr=8-18&keywords=lunch+thermos+for+kids
With a thermos, you can pack him regular meals that he will eat at home. Does he like your spaghetti or soup or pasta, etc? What I would do for my dd, is that I would put very hot water in the empty thermos with the lid on to "prime" it while I was heating the food up. I would get the food REALLY hot- like scorching in the microwave. Dump the hot water out and dry it. Carefully dump the food in. By lunchtime, the food will be warm- perfect for a young child.
I actually got it out of a "pregetinis" book my friend got me while I was pregnant. It's a bunch of cocktails without the booze for you to enjoy. And they're targeted to help relieve certain pregnancy symptoms. This was in there. They also tell you what you can add for those around you that aren't pregnant. They do make great popsicles!
You could certainly use peanuts instead of almonds. Any of it is pretty customizable really. Wheat germ is the tiny, flaky, part of the wheat plant that's at the center of the sprout (sort of like the seed). It's supposed to be really good for you because it's where the majority of the nutrients are stored (like the yolk of an egg). You can usually find it in the grocery store next to the oatmeal, but some stores have it in odd places like the baking aisle. This is the kind I usually get, but it's not that expensive in stores. You could replace it with ground up oats (or instant oats, but I'd grind them up a little more). It does add an interesting, slightly nutty flavor that I like though.
(I own the very same DUO60, and love it as does almost everyone else that has one!).
The glass lid is optional, and only really used if desired for slow-cooking so the food inside can be seen (if not too much steam). Not necessary at all, or another glass lid you might have for a skillet could suffice too (slow cooker lids aren't supposed to fit air-tight since they need to release some steam while heating or they'd build up pressure).
I wouldn't use the glass lid for "keeping warm" though since it won't hold in heat as well as the normal lid.
If you want an accessory, I'd suggest buying a second silicone-type sealing ring if you want to make yogurt or other "sweet" or very milk tasting things.
The sealing ring for Instant Pots will absorb odor quite easily and that's almost impossible to get rid of (otoh, the silicone compound they use makes them work and last better than others). Any odors in the ring used for savory foods or even potatoes, etc, won't be noticeable for more foods, but would be noticeable for yogurt or cakes, etc, so I keep the 2nd one in a drawer for just using occasionally.
I also like the silicone basket type "trivets" with legs and handles because they can easily hold a whole bowl of separate foods or beans with liquid while cooking, and can also be lifted out more easily than the included metal rack trivet; easy to clean when necessary too. Something like this one:
http://www.amazon.com/Vegetable-Steamer-Silicone-Healthy-Cooking/dp/B00ZT7FDYW
or the OXO.
Right now, these knives are 20 bucks at Costco. They're fucking amazing once you get over the color. Even at the amazon price they're a good deal.
Seriously, it would probably be cheaper to buy a new set once a year then pay to have someone sharpen them.
The factory edge is pretty amazing.
I little late to the party but...
I make mine out of an America's Test Kitchen cook book, http://www.amazon.com/Make-Ahead-Cook-Americas-Kitchen/dp/1936493845.
I don't remember the exact measurements, but it also calls for browning the veggies with some flour and tomato paste and then deglazing with some red wine on top of thyme, garlic and Worcestershire sauce. Also, you could add some fish sauce and/or anchovies for umami on top of the Worcestershire sauce.
We purchased this cookbook, http://www.amazon.com/Make-Ahead-Cook-Americas-Kitchen/dp/1936493845
Some of the tips/suggestions are doing a big meal on Sunday, and then using the leftovers for a bunch of other stuff for the week. For example it has a recpie to roast 2 chickens, you eat one that night then use the others in chicken enchiladas, a salad and something else. Great use of leftovers that don't feel like you're eating leftovers.
What about soups and warm pastas? We have an Aladdin thermos bowl that is fabulous.
http://www.amazon.com/Aladdin-12oz-Micro-Assorted-Colors/dp/B000IZC3G6
I use it for oatmeal for hubby's breastfasts too.
They make a cold cereal one too that has a ring around the milk part it to keep the contents cold. I use it for things with a dairy dip option as well.
Egg molds are great because you can make hard boiled eggs into cute shapes and characters. My toddler loves the hello kitty one.
Oh yes. It's on my wishlist, so someday, someday...
Anyway yeah I just made a batch yesterday (and it's already almost gone) and it's my favourite recipe. I'm not even typically that into chocolate or brownies but they're so good, and the top/side crusting is addictive. Just make sure to give it lots of time to cool. I hate waiting so I end up just diving in with a fork sometimes but it stays cohesive better if you wait.
I use the vinegary ones in a jar. I get mine from the Greek market, but if you live in a place with few ethnic options, I've found some on amazon.
I just stick it in the oven and let it preheat for about 30 minutes, but it has to be able to get really hot. I used my cast iron pot for a while because my other pots are all hand-me-downs from my grandmother with plastic handles. Then at Christmas, I got this bread cloche and it is awesome.
This is the recipe I followed last time, but all the no-knead artisan breads pretty much have the same recipe.