Sup /ck/!? I have a home alone holiday and have some home cooking to do. I thought I could start a thread and see if we can get the ball rollin' with other anons in here. Feel free to contribute and talk shit at my cooking style, 'cause I'll be dumping some favela cooking here. I will just dump the meals I get done on the holiday. I have some T-bones, ruckle, chicken sausages, etc.
The first day, I grinded the ruckle/red meat, so I decided to use the pressure cooker with some vegetables and try a little bit of intuition to get me a complete meal with rice and baked beans. It seems a lot of work, but it isn't because you can get 2 full meals and leftovers to soup it up at night really easy if you know the drill.
It has lots of protein, iron, fiber and low fat/cholesterol. The rice will complete the amino-acids necessary cause beans are incomplete proteins ok? Don't worry, this is really complete meal. This thing is a pain in the ass, but it is sure worthy.
>The trick here in this meal is knowing how to; mashed garlic+salt, sizzling along with the onion.
BAKED BEANS
>4* tea-cups of beans, 2 if one person
>water, lots of it(if 4 portions, add water until cooker handle markings)
''*only if you want to freeze some portions for later in the week, 'cause you don't want to cook it for 40 minutes every time you want to eat it.
Also be smart about the water and the marking, or else you gonna get a hell of a surprise. I mean, seriously anon, don't fuck it up.
Sort and wash beans, no impurities like little stones or other shit. Now you add it on the pressure cooker and pour the water 3 fingers above the beans level, be generous. If you want to get it wrong, you don't want to burn your beans. 40 minutes of cooking after the vapor starts whistling. Take it off and now you have pressure-cooked beans. Take a portion(2 serving spoons) and freeze the rest into some tupperware™, bonus if you have some ice-cream pot to disappoint unwanted guests.
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kys.
MEAT
>500g of grinded ruckle
>1 potato
>1 carrot
>1/2 onion
>1 garlic head
>olive oil
>cooking fat
>salt
>english sauce
Peal and slice potato and carrot. Slice half onion and all garlic in little pieces(squares). Separately, smash garlic and add salt(be generous, maybe 5 teaspoons or more, you'll not be using all at once). Get the pressure cooker on the stove with olive oil and cooking fat(1/2 teaspoon). Add smashed garlic, just sprinkle it and spread like paste on the bottom, when it starts to fry and gets brownish/good smell, add sliced onions. Mix it all up and let the onions get that golden hue. You can add a teaspoon/tablespoon(preference) of english sauce to it while it is on stove. Add the meat and get a wooden spool so you can mash and separate the big chunks of meat. While you do it, you can add some table spoons of water so it doesn't get too dry. You can add sliced potato and carrot while you get all to tiny chunks. Once done, you can add water until it covers all the meat. Seal the cooker and mark 10-15 min. Depending on the fire and the pressure cooker quality, it will be done. You can always reduce the water once you open it, letting it on the stove for a while, don't forget to mix if you do.
RICE
2 tea-cups of rice
4 and 1/2 tea-cups of water(2x safe)
oregano leaves
mashed garlic(from previous round)
1/4 onion(you can save a bit for later)
You can cook it on those japanese rice cookers, but you can't add the stuff I did, because it doesn't fry the stuff. Or, you can do it oldschool like I did. If later, pre-boil water separately, then same process of meat on mid-sized/regular pan:
On the stove(max) goes olive oil, fat, garlic, then onion and rice. I know, just let rice get all that stuff together, while you mix with a wooden spoon to get the golden hue from olive oil for a while. Add boiling water to it and oregano, let it on the stove and cover pan. After 10min, open it, mix and reduce the stove power to a half. Check it(get a spoon and pierce its surface to check water level) doesn't get dry and sticks your rice to bottom, add water if needed(1 tea-cup). I think after 25min or so it will be really nice. Turn it off and close the pan, don't let the rest of the vapor scape. Let it rest for 5-10min.
Now while your rice rests and your meat is ready. You can do the same process on a small pan again with olive, mashed garlic and the rest of the onion(1/4). Now when everything is sizzling, you add the not frozen beans you separated, hot or cold water, it doesn't matter, they are already cooked. Add 2 or 3 bay leafs while it boils and even concentrated tomato sauce, to give it a nice color along with some chopped chives. Once it boils really high and you have dat thicc juice, you are done. Congratulations anon, you now have a fucking hell of a meal for a day or two depending on your appetite. Pic is somewhat related, you're welcome.