The journey is not yet over…
I’ve written very little in the past month or two. It has been time to evaluate my journey. And life has been very interesting. I still battle with kidney failure and part of me has even wanted to give up. It seems that no matter what I do right that my health continues to be in decline.
I believe that God has a plan. Even if I do not understand it yet. My desire is to live my life for him so me posting about kidney failure seems either low on his priorities for my life or that I’m serving sickness by talking about it constantly when God had even said that life and death are in the power of the tongue (Proverbs 18:21)
What to expect in the future.
At least once a month that I will get at least one post out that will be a part journey, part recipes and part mix bag of stuff that can help other kidney failure people. This is not permanent my dream and vision for this blog can completely change, but until I’m certain in the direction that my life is leading I decided it’s best to be upfront with my readers on how I’m feeling.
Pressure Cookers, My Journey and life’s new best friend.
A few months back my friend Brandon had us at his house for a bishopric potluck. He prepared mashed taters in his pressure cooker. These were so awesome that I decided I had to own one. So I ran out and got one last month and it has become my best kitchen appliance ever.
Good for kidney failure patients!
Phosphorus is one of the enemies of all kidney failure patients! Davita has done research and it is shown that pressure cooker’s reduce phosphorus in meat! So not only is it a handy way to cook and a time ever, it can increase health in meats cooked with it.
The recipe I share is kidney-friendly with one exception, the cup of cola I use to cook the ribs. But I think it’s still pretty cool and so here is my recipe!
Recipe: Pressure Cooker Ribs
- 1 Slab of Pork Baby Back Ribs
- 1 Cup of Pepsi Cola
- 1 Bottle of Sweet Baby Rays Sweet and Spicy BBQ Sauce
- 2 Tablespoons of Liquid Smoke
- 1 Cup of Bobby Flay BBQ Rub
- First, I take a slab of thawed Pork Baby Back Ribs and begin separating ribs between the bones according to how big you want each piece to be (your choice.)
- Next, you want to thoroughly coat each piece on both sides with the Bobby Flay BBQ Rub (i don’t include the salt for obvious reasons of having heart failure.)
- Leave ribs in the rub inside of a fridge for an hour to allow spices to penetrate.
- Next, take a cup of Pepsi and place it in the bottom of your pressure cooker. Add to that a cup of the BBQ sauce and the liquid smoke and mix well with a whisk.
- Place the Trivet inside of the Pressure cooker and place ribs on top of the trivet with the meaty side facing inward (not sure if it makes a difference or not, its just what I did).
- Set pressure on high for thirty minutes. And close the lid, placing the seal in the closed position.
- Cook ribs in the pressure cooker and meanwhile preheat oven to broiling temperature.
- Once ribs are done use gloves or oven mitts or towel to fast release the pressure in the cooker.
- Place ribs on baking sheet and coat with brush one side with BBQ sauce. Place under the broiler for five minutes.
- Flip over the ribs and coat with BBQ sauce on the new side, place back under the broiler for five minutes!
Enjoy some of the best ribs you’ve EVER cooked inside! These are so good I don’t know if I will BBQ ribs outside again!
Chef Kenny Green grew up in Denver, Colorado to two developmentally disabled parents. He always had a love of cooking sitting in his great aunt’s kitchen watching her make the best soul food. After high school, he enrolled at the Clearfield Job Corps Center in Utah and studied the Culinary Arts program graduating as a certified chef with the American Association of Hotels and Restaurants. He is also a certified baker. Having kidney disease as of last year he is changing his diet to live a more fulfilled life! Welcome to the journey!