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

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°.

Ingredients

• 1.5 cups of dry wheat berries
• 1 oz of dried, sliced shiitake mushrooms
• 1.5 tsp of "Better than Boullion mushroom base
  
  
• 6 oz of wood ear mushrooms
• 2-3 tbsp of butter
• 2 cloves of garlic, minced

Notes

• Once I get the water amount and timing down right, this should be postable.
• On the second attempt I only used 4.5 cups of water for 2 cups of dry wheat berries.  That actually slowed the cooking time.  Next time around I should use a full 6 cups for 30 minutes, and reserve the broth for later cooking.

This recipe flows much more smoothly if you actually do the mise en place.  No, don’t ask me what that is.  You are a grown-up.  You know how to use the internet.

Ingredients

Cumin rice

• ½ tsp black cardamom seeds (or 2 pods)
• 1 tsp cumin seeds
• ¼ tsp of ground cinnamon
• 1 cup of long-grained rice
• ½ tsp salt
• ½ tsp garam masala
• ¼ tsp chili powder
• 1 tbsp of ghee or oil of choice
• 2 bay leaves
• 2 ½ cups of water

Curry-roasted potatoes

• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon yellow curry powder
• ¼ teaspoons ground ginger
• ¼ teaspoon sweet paprika powder
• ¼ teaspoon garlic powder
• ¼ teaspoon course ground pepper
• Juice of 1 small lime

Method

1. Place cardamom and cumin seeds in a tiny bowl.
2. In a separate small bowl place the rice’s ground spices.
3. In a medium-size bowl put the potatoes and olive oil.  Sprinkle in the potatoes’ ground spices.  Toss together.
4. Place the ghee in the Speedi pot on “sear/saute” level Hi5.  
5. When the ghee seems hot, pour the cumin and cardamom in.  Cook them until the cardamom or cumin becomes fragrant, or the cumin starts to brown just a bit, whichever comes first.  I usually keep my eyes open for where the ghee puddles to place the spices, not on the most ghee-less spots.  That way the flavors meld into the ghee.
6. Place the rice’s ground spices into the pot.  Mix and cook for a minute.
7. Pour in the rice and stir until all the rice is covered with ghee.  
8. Add the bay leaves and water.
9. Add the crisper tray try to the upper level.  Pour the potatoes onto the tray in an even layer.
10. Lower the lid and continue to cook at the same setting for 13 minutes.
11. Turn off the Speedi.  Turn it on again.  Set it to “bake/roast” at 390°F for 11 minutes.
12. Turn off and and put in serving dishes.  Squeeze the juice of the lime over the potatoes.

Note

Next time add 1 cup of raisins to the rice while it’s cooking, and use 1 tbsp of curry powder with the potatoes.  Consider also adding half a cup of shredded carrots to the rice.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand chicken or mushroom base
• 3 medium-size potatoes, cut 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. Place rice, water and bouillon base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  Place potatoes on crisper.
4. Close the cover and set the Speedi to "saute/sear" for 13 minutes.  Don't bother to warm up.  You will need a separate timer; there is no auto-shutoff for this function.  Start.
5. Set the Speedi to "bake/roast" for 11 minutes at 390°.  Start. 

Notes

Potatoes and rice were both perfect.

Ingredients

• One 20-oz can of applie pie filling
• One 15.25-oz box of yellow cake mix
• One stick (one half cup) of melted butter

Method

1. Pour pie filling in and 8" x 8" cake pan.  Pour cake mix over the filling.  Pour melted butter over the cake mix.
2. Pour 2 cups of water in the pot.  Place crisper tray in bottom and cake pan on the try.
3. Stee the Speedi to steam/bake at 315°F for 17 minutes. 
4. Let the cake cool for 15 minutes before eating.

Notes

While this came out edible, I wasn't impressed.  I might serve it if it were for a bunch of kids with a sweet-tooth.  (Or would that be a bunch of kids with sweet-teeth?)

Next time around, I think I'll try the cake part in two layers.  The section above the filling will be made with half the box's stated amount water with half of the dry ingredients and maybe one egg.  The upper layer will be half of the dry ingredients with the butter poured over it.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand mushroom base
• 3 medium-size potatoes, cut 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. Place rice, water and mushroom base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  
4. Close the cover and set the Speedi to "steam/bake" for 8 minutes.  It'll take probably 20 minutes for it just to go through the "steam" phase.

Notes

I'm cooking this right now, and my house smells like heaven.

This almost turned out right:  the rice was just a bit overcooked on the bottom and didn't come loose as nicely as one would want.  Next time instead of "steam/bake" I'll try 10 minutes on "sear/saute" and then 8 minutes on "bake/roast."

Attempt 2

Changes:

• 2 cups of water
• 10 minutes on "sear/saute" Hi5 with the lid closed
• 8 1/2 minutes on "bake/roast" at 390°

Result

Rice was edible but slightly underdone, and potatoes were slightly underdone.  Next time around I should try 2.5 cups of water, 13 minutes on sear/saute, and then 9 minutes on bake/roast.

Attempt 3

Changes:

• 2.5 cups of water
• 13 minutes on "sear/saute" Hi5 with the lid closed
• 9 minutes on "bake/roast" at 390°

Result

Rice was perfect, and potatoes were slightly underdone.  Next time around I should try 2.5 cups of water, 13 minutes on sear/saute, and then 11 minutes on bake/roast. There is some question in my mind whether I should raise it to 2.75 cups of water.

Attempt 4

Changes:

• 2.5 cups of water
• 13 minutes on "sear/saute" Hi5 with the lid closed
• 11 minutes on "bake/roast" at 390°

Result

Potatoes and rice were both perfect.

Ingredients

• Two 13.5 oz cans of coconut milk, plus half a can of water to rinse them out
• One heaping tablespoon of Mae Ploy Thai Green Curry Paste... the heapinger the better
• One freakishly enormous carrot, the kind you can get in an Asian grocery store in the US (or any farmer's market in Kyrgyzstan), sliced into diagonals cuz we're fancy
• A pound or two of frozen broccoli flowerets
• 3 small red bell peppers (or two medium ones), cut into one-inch chunks

Method

1. You will not use the crisper tray for this recipe.
2. Pour coconut milk, water, curry paste, and carrots into the pot.  Set to "sear/saute" at Hi5 with the pot covered for 10 minutes.
3. Pour in enough brocolli flowerets to fill the pot.  Continue at same heat uncovered for 10 minutes.
4. Check to see whether the brocolli is tooth-ready, per your preferences, but I think it's best to leave the broccoli with just a bit of crunch.
5. Toss raw bell peppers with everything else.  Yup, we want those in there raw.

Notes: 

You can serve it over rice, just like any other unimaginative chef, or better yet in a bowl as a soup, or, since we want to explore other grains, serve it over boiled wheat berries (for digestive health) or boiled millet or even quinoa, but if you use the latter make sure you look up how to pronounce.  For years I said "quinn-OH-uh."  Pretty damn embarrasing.

This is one of those recipes that really prove that simple cooking can be excellent.

Adapted from:  www.vkusnyblog.com

Ingredients

• 1.5 cups of dry red wheat berries
• 1 or 2 cubes of vegetable bouillion
• Olive oil
• 1 medium onion, chopped coursely
• 1 pound of fresh mushrooms
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 3 cloves of garlic, minced
• 2/3 of a cup of half and half or heavy cream
• 10 tbsp of coarsely chopped parsley

Method

1. You will not use the crisper tray for this recipe.
2. Pour 4.5 cups of water in the pot along with a cube or two of your favorite bouillion.  Add dry wheat berries.  Steam for 30 minutes, but check them at 20. If you like their texture already, dump into strainer and rinse with cold water to stop the cooking.
3. Slice the mushrooms in 2-4 pieces, depending on how big they are.
4. Pour in enough olive oil to barely cover the bottom of the pot.  Add the onions and mushrooms.  Saute/sear on Hi5, stirring every 3-5 minutes until the onions are almost translucent and then add the mushrooms and continue with the lid down until the mushrooms are soft.  
5. Add salt, pepper and garlic.  Cook for about a minute so that the garlic becomes fragrant.
6. Add boiled wheatberries and parsley to the pot, mixing occasionally until they are heated through.
7. Pour in cream and mix.
8. Serve promptly.

Notes

• The wheat berry and water quantities will vary depending on the type of wheat berries you use.  Read the box instructions to get it right, or try my timing first with wheat berries from the bulk bins at Sprouts.  You can also find wheat berries in some Middle Eastern stores and probably among Bob's Red Mill products as well, but I bet they are pricier.
• If you are salt/spice sensitive, reduce the salt and pepper to 1/4 tsp each.
• If you think the pilaf will be in the fridge for more than a day, I might skip the cream.  Milk products go bad faster than milkless grain dishes.  That said, I've had a batch in the fridge for two days, and I see no sign of spoilage.

Next variation

• Next time around I would like to get some additional mushroom flavor, so I might steam the wheat with some type of dried mushroom... maybe ground dried mushrooms.
• I think I'll add a cup of shredded carrots to the onions and mushrooms as they are cooking, as well as a cup of thinly sliced celery.

Ingredients

• 1/2 medium-size head of cabbage, chopped coursely
• 2 tbsp of olive oil for braising
• about 1/2 cup of water, optional
• 1/2 tsp salt, or more to taste
• 1/2 pepper, or more to taste
• juice of one medium-size lemon

Method

1. Remove the crisper tray from the Speedi. This recipe is made just using the pot.
2. Set the Speedi to Saute/Sear on level Hi5, and sauté the cabbage in olive oil until soft. Stir every 3-5 minutes so that the cabbage softens evenly and doesn't brown.
3. If it is taking longer than you like, heat the optional water in the microwave to nearly boiling and add the water to the pot. Put the Speedi's lid down so it steams. Of course, keep on stirring every three to five minutes.
4. When the cabbage is soft, add the salt and pepper. Stir and cook for a minute.
5. Taste the cabbage. Add more salt and pepper if it suits your taste buds.
6. Add lemon juice and serve.

Note:

I'm single, so this recipe only produces about two servings for a man of my appetite, but the recipe should double, triple, or quadruple easily.