Chop up some Kimchi and sauteed it in the pressure cooker and add about 2 cups of rinsed rice and top with a sunny-side up egg. Simple. Delicious.

If you haven't realized by now, I love to use my pressure cooker. Here is what I pressure cooked this morning: Kimchi-Apple Sloppy Joe. It's easy to do. First, roughly chop an onion and then saute it in the pressure cooker. Then add Kimchi, about half a head. Then add about 500 grams of thinly sliced uncooked ham. (At the butchers you'll see some meat that's big and round like ham.) Add that on top and then pressure cook it for about 20 minutes. Afterwards, it'll come out soft and flavorful. Use two forks to shred the kimchi and the ham and put it on bread with julienned apple. That's it. It's delicious.

This is why my poor dog is always hungry. These days, I have been cooking a lot more at home. It is comforting and it really helps to bring the household together. My roommate, Lauren, is a vegetarian so my dishes have been geared towards that. Now cooking everyday means that I should set up my kitchen in a way that is fast and efficient. One weapon in my arsenal is my pressure cooker. I use it almost everyday and I find that it can cook food quickly and easily. I mean you can make rice in 5 minutes if you use the pressure cooker instead of the traditional rice cooker. Plus the rice has a distinct pop- it's not mushy like when you make it the other way. Menazala is a stewed eggplant dish. I like to flavor it with smoked paprika. I got this amazing stuff from Zen Kimchi . So here's the recipe. Ingredients 3 japanese eggplant 1 white onion (medium sized) 1 tomato (cut out the seeds) olive oil 1/4 cup water Prep 1) remove the skin of the eggplant with a vegetable peeler 2) Dice t...

I love my pressure cooker because it can transform food in ways that other methods just can't. For example, take tofu. If you use the pressure cooker to cook it, then the water will leach out and you'll be left with tofu that's almost like feta cheese. People still don't believe me, but it is true. I also found that it's a great way to make tofu and kimchi. I first fry up some kimchi with some pork belly, add about a 1/4 cup of water, then I set the tofu on top and then pressure cook everything for about 15 minutes. The tofu will have a feta cheese like texture and the kimchi will be soft like saurkraut that has been cooked overnight. It's a very fast, nutritious dinner. Dan