Thursday, November 16, 2017

Red Beans and Rice

This recipe from Emilieeats was pretty great with a few tweaks!  I used 2 cans of red beans instead of 1 lb. dried beans, and I cut back the veg broth to 3c. since the beans were already cooked.  I didn't have liquid smoke or regular paprika, so I subbed smoked paprika, and I let everyone add their own hot sauce at the end.

https://www.emilieeats.com/cajun-style-vegan-red-beans-rice/

Everyone like it except S, who refused to try.  I served it with brown rice and a side of stir fried okra.

Monday, October 30, 2017

White Bean Chili with Cornbread

I made this recipe from vegetarian ventures, and it was great!  Half the family loved it (Gma, Ro, me) and D and Sahana thought it was just ok.  Could have used a little more kick for D.  I used 1 jalapeƱo.  I also reduced the cumin to 2 tsp and added 1 tsp mexican chili powder.

https://www.vegetarianventures.com/creamy-vegetarian-white-chili/

Cornbread:
1 box jiffy corn bread/muffin mix
1/2 c. buttermilk
1 egg

Follow directions on the box- bake at 400 for 15-20 mins in 8x8 pan and top with butter after taking it out of the oven.

Tuesday, October 24, 2017

Instant Pot Butternut Squash Pasta

I use the instant pot to make the sauce for this recipe and I simultaneously cook the pasta on the stove.

1 lb butternut squash, peeled and cubed
1 onion, diced
1 tsp garlic, minced
1 tomato, diced (optional)
1-2 Tb. olive oil
salt and pepper

1 lb pasta (I used egg noodles)
handful grated parmesan cheese

In a large pot on the stove, cook the pasta in salted water according to directions on the package.  Drain and return to the pot to keep warm.

Meanwhile, press saute on the IP, and add olive oil to the pot.  When hot, toss in the onions.  Cook, stirring often, until translucent.  Add the garlic and tomato and saute until the tomato begins to break down.  Add the butternut squash, 1 c. water, and a generous amount of salt and pepper.  Cook for 10 mins on manual mode ("high").  Allow to sit for 5 mins then QR.  Pour it all into the vitamix and blend until smooth.  Remember to leave the lid ajar to let steam escape, and cover the opening with a towel to protect yourself from hot splatters.

Stir the sauce and pasta together on the stove, adding more salt and pepper to taste.  Serve warm and garnish with parmesan cheese.





Sunday, October 22, 2017

Instant Pot Sambar

1/2 c. toor dal
1 tomato, diced
1/4 onion, chopped
1.5 tsp store bought sambar powder (or 1 tsp for mild)
1.5 c. water
salt to taste

Cook in instant pot for 9-10 mins manual "high pressure".  NPR or QR after 10 mins. I've made this PIP with rice (9 mins) or pongal (10 mins) and it has turned out well.

In a pan, heat oil and add mustard seeds and curry leaves, a sprinkle of asafoetida (optional).  Stir this into cooked sambar before serving.


Instant Pot Pongal

1c. sona masoori rice
1/3c. moong dal
4 c. water

Cook in the Instant Pot for 10 mins manual "high pressure".  NPR or QR after 10 minutes.  Add salt to taste.

In a small pan, heat 1 Tb. ghee, then add 1 tsp cumin seeds, 1 tsp whole peppercorns, handful cashews, few curry leaves.  Stir this into the rice/dal mixture.  Add another Tb. of ghee if desired, and serve warm.

Ideal side dishes: chutney, eggplant gosthu.

I cooked this pot-in-pot with sambar (see IP sambar recipe).

Coconut Chutney

1c. coconut (frozen, thawed in micro at 50%)
1-2 tsp tamarind
1/2 tsp ginger paste
1 Tb. fried pottu kadalai
salt
water (add minimum needed for grinding)
1 fresh green chili (mild, ok for kids) or 2-3 green chilis (spicy)

Add it all to vitamix and blend on low speed, eventually increasing until smooth.

Heat a little oil in a pan, add mustard seeds, 1 tsp urad dal, few curry leaves.  Stir this into the chutney when ready to serve.


Monday, August 28, 2017

Instant Pot Dal Kichdi

1/2 onion, diced
1 tsp ginger
1 tsp cumin seeds
oil
generous pinch turmeric
salt
Veggies: 1 tomato, 1 carrot, 1 potato (all diced), green peas
1/2c. rice
1/2c. moong dal
ghee

Heat oil, add cumin seeds and onion.  When onion is translucent, add ginger and turmeric.  Saute for a few mins, then add the veggies, salt, rice and dal.  Add 2.5c. water.  Cook on manual "hi" for 8 mins.  NPR or QR after 5-10 mins.  Add ghee and serve warm.

This was a side dish for dinner- double the recipe if it's the main dish for family.

Tuesday, July 18, 2017

Instant Pot Quinoa

1c. quinoa, rinsed
salt (1/2 tsp?)
1.5c. water

Set instant pot to 1 min manual mode.  QR after 10 mins.

Instant Pot Kala Chana

I want to try this recipe from TwoSleevers:

https://twosleevers.com/2017/07/instant-pot-indian-sookha-kala-chana-black-chick-peas/

Friday, June 23, 2017

Jeevi's Kurma

For grinding. 
Garlic - 3 pcs
Green chilly - 1-4 (Jeevi used 1 chili for mild)
Cloves - 2 
Cinnamon - about an inch 
Ginger - about half inch
Saunf (fennel seeds) - 1 Tablespoon (Tbs)
Pottu kadala - 2 Tbs
Coriander powder - 3Tbs
Coconut - 2/3 cup
Cashew - 3 (optional)
Grind all the above to a fine paste. 

Oil in pan. Add a bay leaf. Then add your veggies to it. Add some water, salt and let cook for 5 mins.  Then add the ground paste to it. And let everything cook till the raw smell goes. 

Veggies - tomato - 1, carrot, beans, cauliflower, green peas, potato would go well.

Monday, June 12, 2017

Instant Pot Black Beans and Rice

1/2 onion, diced
1 tsp garlic
1 red pepper, diced
1 c. frozen corn
1 can (15 oz) black beans, drained and rinsed
1 cup rice
2 Tsp taco seasoning
olive oil

Set instant pot to Saute.  Add oil, then onion and garlic, eventually red peppers and corn and taco seasoning.  Cook for a few mins, then mix in the black beans and rice.  Add proper water ratio for the amount of rice (I added 1 c. sona masonry rice, and 2.75 c. water).  Season with salt (1/2-1 tsp).  Cook on manual mode (high pressure) for 9 mins.  10 mins rest then QR.

Garnish with chopped avocado, cilantro, salsa, and grated cheese.
*I could have used 2 cans beans to make it a more hearty dish
*next time I'll increase the taco seasoning to 1 Tb. as the dish was on the bland side
*both kids ate it!

Monday, May 15, 2017

Ethiopian Potato Carrot Alicha

1 onion, thinly sliced
1 tsp garlic
2 med potatoes, precook in micro and cut into cubes
3 carrots, peeled and sliced
4 Tb oil
1/2 tsp turmeric
salt

Heat pan and add onions, cooking for about 2 mins.  Add oil.  Cover and cook for another 4 mins (med heat), stirring once or twice.  Add garlic and carrots, and a little water.  Cover and cook another 4 mins.  Add turmeric and salt, cook a few more mins.  Add potatoes, a little more water, and cook a few more mins until everything is well seasoned and carrots are tender.

Adapted from http://howtocookgreatethiopian.com/ethiopian-potato-and-carrot-alicha/

Tuesday, May 2, 2017

Broccoli Crisp

I definitely want to try this recipe from Deepshikha's Food Diaries.

Broccoli Crisp

Thursday, April 27, 2017

Wednesday, April 5, 2017

Chunky Granola

5 c. rolled oats (not quick cooking)
3 c. mix-ins (nuts, fruit, coconut)
1/2 c. vegetable oil
1/2 c. honey
1/3 c. brown sugar
1/2 tsp salt
1 T. vanilla

Combine oil, honey, sugar, salt, vanilla.  Stir in rolled oats and mix-ins. Use large baking sheet covered with parchment paper and preheat oven to 325 degrees.  Spread mixture evenly over baking sheet and press down.  Bake for 30 mins, rotating pan halfway through.  Remove and allow granola to cool for an hour before breaking it up into chunks.

*I baked for 35 mins, and some of the raisins were a little overdone.  Also, the granola was slightly crunchy but chewy in some areas.  Still delicious.  Next time I might try to add the raisins halfway through baking.

Recipe is from The Wholesome Dish blog
http://www.thewholesomedish.com/basic-large-chunk-granola-recipe/

Monday, April 3, 2017

Nan's Pound Cake

3 sticks soft butter
8 oz soft cream cheese
3 c. sugar
6 eggs
1 T. vanilla
3 c. flour

Preheat oven to 325.

Cream together butter, cream cheese and sugar.  Add in eggs and vanilla.  Mix in flour until just combined.  Don't over mix!

Grease bundt pan with shortening and flour, or baking spray.
Bake for 1.5 hrs.  After 1 hr 15 mins, start checking every 5 mins.  Let sit in pan for 10 mins before turning out onto plate.

Wednesday, March 29, 2017

Wednesday, March 15, 2017

Roti

3c. atta
3/4 tsp salt
1 Tb oil
2-3 Tb milk
1 and 1/4c. water (or enough to form soft but not sticky dough)

Combine all ingredients.  Once they form into a ball (add water a little at a time), then knead with hands for a few minutes.  Let sit for 20-30 mins (or cover and refrigerate for later use).  Make dough balls about the size of a golf ball and roll out on a floured surface.  Heat pan to medium-high.  Cook roti on each side until brown bubbles form.  Brush with ghee and serve warm.

Tuesday, March 14, 2017

Instant Pot Paneer

8c. milk (about 1/2 gallon)
around 1/4c. white vinegar
1/4c. yogurt


Put milk in the instant pot.  Lid should be on "vent" setting.  Press "yogurt" button, then "adjust", which will set the IP to BOIL.  Once the milk has boiled (somewhere between 30 mins- 1 hr) the IP will switch to yogurt mode.  Cancel and open the lid.

In the sink, line a colander with cheesecloth (doubled over).

Press "yogurt" on the IP and stir the yogurt into the milk.  Add the vinegar, a tablespoon at a time, until the milk curdles and separates.  Add a little more vinegar and stir.  Pour the mixture into the cheesecloth lined strainer and immediately rinse with water to remove the vinegar.

Twist the cheesecloth so that a ball of cheese forms.  Continue twisting until no more water leaks out.  Then flatten the cheese into a disk (still inside the cheesecloth).  Set it into the empty strainer.  Put something heavy on top and leave it for 30 mins. (I used a pot filled with water).

Remove cheesecloth and cut into chunks.  Store in the fridge for a few days.  Salt before eating.  Enjoy!

Monday, January 9, 2017

Quick Chole Palak

1 tsp ginger
1/2 tsp garlic
2 tomatoes, pureed
3c. spinach, pureed with a little water
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp cumin seeds
1 Tb. coriander powder
1 green chili
chili powder to taste
2 (15oz) cans chickpeas
salt

Sautee green chili, ginger, garlic in oil until sizzling.  Add tomatoes, turmeric, cumin, coriander, garam masala, salt and simmer a few mins.  Add spinach and chickpeas, simmer a few more mins.

Thursday, January 5, 2017

Instant Pot Butternut Squash Soup

1 butternut squash, peeled and cubed (1 used 1 pkg from coop)
1 large yellow onion
1 box of veg broth (4 cups)
1 Tb. minced ginger
1/4 tsp nutmeg
pinch sage
1/2c. heavy cream
salt and pepper

Saute the onion until translucent and add ginger, sage, nutmeg, salt and pepper.  Push to the side and add butternut squash.  Saute the squash for a few mins to brown it on one side, stirring infrequently.  Add in the rest of the squash and veg broth.

10 mins on manual.  Let sit for 5 mins before QR to prevent splattering.  Stir in the cream and blend it up.