Ingredients

• 2 tbsp Olive Oil
• 8 oz of Mexican chorizo, uncooked
• 1 Small onion, chopped
• 1⁄2 tsp Salt
• 1 small yellow bell pepper, chopped
• 3 clove chopped garlic
• 1⁄2 tsp ground pepper
• 1 tbsp paprika
• 2 cup uncooked rice
• 3 cup chicken stock, heated nearly to boiling
• 14.5 oz can of diced tomatoes, undrained
• 1 tbsp chopped parsley for garnish

Method

1. Put chorizo in a large, non-stick pan over medium high heat. Break up the big clumps, cook, break up more and stir occasionally. It's hard to tell when chorizo is done because of the high paprika content: you can't readily see a change of color. But generally when it falls apart easily instead of clumping, it's probably ready. If you wait till it changes color, it will probably be burnt.
2. Remove chorizo to a bowl.
3. In the same pan pour two or three tbsp of olive oil, add onions, bell pepper, and salt, cook over medium high heat until the onions are translucent.
4. Add garlic and spices and cook until fragrant, maybe 1 or 2 minutes.
5. Add heated stock to pan along with diced tomatoes.
6. Add rice to pan.
7. Add cooked chorizo to pan. Stir. Cook covered for about 20 minutes, stirring every five minutes.
8. Once the liquid is mostly absorbed, check the rice for doneness. If it's still harder than you like, add a cup of boiling water and cook 5-10 minutes more, stiring after five minutes.
9. Garnish with parsley if desired and serve.

Notes:

• Instead of chicken stock, I used chicken bouillion mixed with boiling water.
• This reminds me a lot of my mother's Spanish rice... but better. Sorry, Mom!
• Next time I might use a green pepper instead of a yellow, just for the color.

Ingredients

• 8 oz of dry black eyed peas
• 1 tsp of salt
• 3 cups of water
• 8 slices of butcher-cut bacon
• 2 medium yellow or white onions, chopped roughly
• 3 cloves of garlic, minced
• 1 tsp of cumin powder
• 1 cup of boiling water (2 cups if you want them soupier)

Method

1. Rinse peas in a colander.
2. Place beans, salt and 3 cups of tap water in Speedi pot and set it to steam for 30 minutes or until beans are al dente.  Drain in a colander or strainer and let set.
3. Rinse the pot and wipe it dry.
4. Place the crisper tray in the lower position and place four pieces of bacon on it.  Cook on roast/bake at 400°F for 10 minutes.  Remove bacon with tongs and set aside.  Do not pour out bacon grease.
5. Place another four pieces of bacon on the tray.  Cook on roast/bake at 400°F for only 9 minutes since the Speedi is still hot.  Remove bacon with tongs and set aside.  Do not pour out bacon grease.
6. Remove tray.  Pour onions into the bacon grease.  Cook on sear/saute at Hi5 until the onions turn translucent, about 5 minutes.
7. Add the garlic and cumin.  Cook until fragrant, about 1-2 minutes.
8. Add the drained peas back to the pot along with 1 cup (or 2 cups) of boiling water.
9. Cut the bacon strips into 1-inch pieces, add to pot and mix.
10. Continue cooking on sear/saute at Hi5 until the water is 3/4 gone or until it reaches the soupiness thickness you like.

All done!

Notes:

1. I generally find I don't have to rinse the pre-packaged lentils that I find in a typical American grocery story.  The black-eyed peas, on the other hand, seem to have a dusty coating on them that I attribute to their processing.  Do rinse the pease.
2. I used butcher-cut pepper bacon.  Don't use that skinny, pre-packaged name brand bacon.  It is sub-mediocre at best.
3. This time around this seem to come out good, but a bit bland for a man whose has a great love of spices.  Next time around I will add another tsp of salt when the boiling water is added.  If that's still not sufficient, then I will increase the cumin to 1 tbsp.  And if that is still not sufficient, then I will add a tsp of cayenne pepper at the same time I add the cumin.  After that, maybe a teaspon of ground pepper.

This recipe uses the Speedi and the stove top.  If you make the beans first and then the sauce, you could of course use the Speedi for both phases, but I find it more convenient to make the sauce while the beans are cooking.  You will not use the crisper tray for this recipe.  

Ingredients

• 8 oz of dry black eyed peas
• 1 tsp of salt
• 3 cups of water
• 1 onion, chopped
• 1 tsp of cumin seeds
• 3 large cloves of garlic (5-6 small ones), minced
• 1-inch knob of ginger, grated
• 2 medium tomatoes (or one big one), chopped
• 1 tsp ground turmeric
• 1 tsp ground chilli
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 large red potato (two medium), chopped

Method

1. Place beans, salt and water in Speedi pot and set it to steam for 30 minutes or until beans are soft.
2. Set pan on stove and turn on medium.  Add some oil.  Throw in cumin seeds.  Once they start to sizzle, throw in onions.  Cook 8-10 minutes until they are nicely deeply golden.  
3. Reduce the heat to low.  Add ginger and garlic.  Cook for two minutes.
4. Add tomatoes.  Cook covered for about 10-20 minutes on low to medium heat until the tomatoes have turned to mush.
5. Add the ground spices.  Cook until fragrant, 1-2 minutes.
6. Add the black-eyed peas.  Mix.  Add 1 cup of boiling water.  Add chopped potato.  Cover and cook on medium to low heat for 15-20 minutes or until the potatoes are done.

Notes:

• This curry may be a bit soupy, although this time it didn't turn out that way for me.
• I didn't quite like the black-eyed peas, but I didn't rinse them.  Next time I should rinse them to see if it makes a difference.
• Julie liked this.  I didn't particularly care for it.

Ultimately simple roasted potatoes — Ninja Speedi

Last night I wanted a snack before bed, but in my old age I like savory snacks more than sweet snacks, so I threw together these roasted potatoes. It takes less than 20 minutes from start to finish.

I actually don't measure out the ground spices here. I just shake them on until it seems enticing.

Ingredients

• 2-3 medium-size potatoes, chopped into 1-inch cubes
• 1 tablespoon of olive oil, or, what the heck, 2 tablespoons
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Dry chives
• Dry thyme

Method

1. Put the chopped potatoes in a bowl. Add olive oil. Add spices. Toss the potatoes until they are evenly covered with the oil and spices.
2. Put crisper tray in the Speedi in the upper position. Pour potatoes in. Arrange in a single layer. If you can keep them from touching each other, all the better. Set the Speedi to Air Fry at 390°F for 11 minutes or until fork tender. If that is too crispy for you, use Bake/roast at 390°F for 11 minutes or until fork tender.

Source:  Chetna Makan

2 tbsp cumin seeds
1 tbsp fennel seeds
Dry toast till fragrant and there is a slight change of color. Remove from pan and grind.

Mix in the following pre-ground spices:

1/4 tsp hing (asafoetida)
1 tbsp black salt
1/4 tsp black pepper
1/4 tsp ginger
2 tbsp amchur (dried mango powder)

 Store in an air-tight container.

Serves 4 people.

Ingredients

• 6-cups of water
• 2 cups of chana dal (split chickpeas)
• 1 tsp turmeric powder
• 1½ tsp salt
• ghee/oil of choice
• 8 garlic cloves, thinly sliced
• 1 tsp cumin seeds
• 1 tsp chilli powder
• large handful fresh coriander, roughly chopped

Method

1. Place the dal in the Speedi pot without the crisper tray. Add the water, turmeric powder, and salt. Set to “steam” mode for 60 minutes.  When this step is done, it should still be slightly soupy.
2. Add 3 tbsp of ghee/oil to hot a pan. Add the cumin seeds and garlic. Cook for 3 minutes or until golden.
3. Add the chilli powder and coriander. Stir through and then add to the dal. Cook for 2 minutes on sear/saute Hi5

This pilaf is a light and quick dinner from “Chetna's 30 Minute Indian: Quick and Easy Everyday Meals” by Chetna Makan. It doesn’t need a major side with it just some pickles and yoghurt, or perhaps some dhal or potato sabji.

Ingredients

• 2 medium onions, thinly sliced
• 2-3 tbsp sunflower oil
• 1 tbsp fennel seeds
• 4-5 cloves
• 4-5 black peppercorns
• 3 cloves garlic, grated
• 1 tsp salt
• 1 tsp chilli powder
• 200g fresh spinach, chopped (~7 oz)
• 250g basmati rice, washed (~1 cup)
• 450ml boiling water (~2 cups)

Method

1. Heat oil in a pan and cook onions for 5 minutes until lightly golden.
2. In another pan, lightly toast the spices until they are aromatic and the color has changed slightly just a few seconds.
3. Add garlic and cook for 1 minute.
4. Use a pestle and mortar to blend the spices into a coarse powder.
5. Add to the onion pan with salt and chilli powder and mix through.
6. Add spinach and mix.
7. Add rice and mix through to coat in the flavours.
8. Mix the boiling water into the pan and cover and cook for exactly 15 minutes.
9. Once it is cooked, turn the heat off and leave to sit for 12-15 minutes to let the steam fluff up the rice.

Source:  https://www.seriouseats.com/cheesy-mashed-white-beans-with-kale-parmesan-fried-egg-recipe

Serves 4

Ingredients

• 3 tablespoons olive oil
• 4 medium garlic cloves, finely minced (about 4 teaspoons)
• Two (15-ounce) cans white beans, drained but not rinsed.  Reserve half a cup of the packing water (aqua faba).
• 1/2 cup heavy cream
• 3 ounces grated sharp white cheddar cheese
• 2 ounces grated Parmesan (plus more for serving)
• Kosher salt and freshly ground black pepper
• 20 oz of frozen spinach, defrosted
• 1 medium onion, chopped
• 2 teaspoons juice from 1 lemon
• 4 large poached eggs
• 1/4 cup finely sliced scallion whites and light greens

Method

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add 2 teaspoons of garlic and cook until aromatic, about 1 minute. Add beans, cream, and 1/2 cup aqua faba.   Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.
   
   
2. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add onion.  Cook until translucent.  Add 2 teaspoons of garlic, salt and pepper.  Cook until the garlic is fragrant, but not brown.  Add spinach and mix together.  Cook until nicely warmed.  Remove from heat.  Stir in lemon juice.
   
   
3. Poach four eggs. 
   
   
4. To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with poached eggs.  Sprinkle with remaining scallions and grate some Parmesan over the top.  Serve immediately.

Notes

This came out perfect the first time.   I only cooked up one egg since I was cooking for myself stored the rest of the spinach and mashed beans in the fridge for tomorrow.

Ingredients

• 12 oz of frozen cauliflower
• 1/2 cup of vidalia onion & honey mustard dressing

Method

Toss the cauliflower with the dressing. Place on crisper tray in lower position. Airfry at 375°F for 15 minutes

Notes

If you don't like a bit of char on them, then 360°.