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.

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.