Rubbishy Cookery

  A good friend gave me the original recipe for these meatballs, apparently from her head. It was never written down. It was so simple, and I made it so regularly, the recipe lived in my head too. But then years passed, times changed, and I somehow stopped making these meatballs. Out of the blue, something made me think of them again. But the recipe was long purged from my head, likely to make room for some new drivel. But somewhere in the recesses of my aging brain, along with some muscle memory once I got started, and some creative license, I’ve brought them back, baby! Ingredients: Sorry, no photos today. I’m getting a « 403 error » from Blogger so I guess I’m banned from uploading photos from my device. Alas. For the meatballs: - 1 pound ground beef - 1 egg - quick oats, a handful or so - about a Tbsp each of garlic and onion powders  - a finely chopped shallot  - fresh or dried dill - a glug or two of canola oil  And for the saucy gravy: - tamari sauce  - 1...

  I was making this recipe for baked beans long before I had an Instant Pot, and so you can too. But as you’ll see, the IP makes everything a whole lot simpler. Ingredients (the night before): What we have in the photo above is two cups of dried Jacob’s cattle beans in a large bowl of water to soak overnight. You can use any beans you like here. To be more of a classic canned baked beans, use the smaller white “navy” beans. Full set of ingredients: Note: feel free to add bacon or ham or other pork product if you want the meaty version. Directions: The next morning, drain your overnight soaked beans and place in the IP with water covering, but not exceeding the halfway measure, to avoid overflow: Check the manual for pressure cooking time for the beans you’ve chosen and soaked. Since Jacob’s cattle beans aren’t listed, I’ll approximate the time based on similarly sized beans listed here: And choose 8 minutes: I let it have a slow release after the 8 minutes, and here they are, prett...