Fall is in full swing here and I love it even if there’s a chance my 18-miler will be in the rain this weekend. Miko is not loving the rain and protested his walk this morning on the wet pavement, he’s loving time snuggled in his warm blanket.
Fall and winter means lots of chili here, hubby is a huge fan of chili and any excuse to make a huge pot of it to have leftovers for the week. Such a fan he got a new kitchen toy to make lots of it – Instant Pot IP-Smart Bluetooth-Enabled Multifunctional Pressure Cooker! This thing is bananas for the price, it’s a slow cooker, rice cooker, and pressure cooker in one device that has a Bluetooth mobile app. Sadly I haven’t had much time to play with it yet, but I like that it’s a smart, more controlled pressure cooker we can dial in the time and pressure on and it’s loaded with presets. We have a manual stove top pressure cooker too which is great, but it requires more monitoring.
He used it Sunday night for this Vegan Sweet Potato Chili recipe and it came out great, hearty with a slight kick and satisfying texture.
Last week I bought a bag of sweet potatoes from Trader Joe’s and received another load of sweet potatoes in our farm box, so they’ve been a theme ingredient this week. I simmered chopped sweet potatoes with onion, broccoli, and lentils in Maesri Prik Khing curry paste and coconut milk for a simple dinner with flare last night.
And sauteed more with kidney beans, celery, and chard in tamari sauce and a dash of sriracha for tonight’s simple dinner.
And still not tired of sweet potatoes yet!