tag:blogger.com,1999:blog-66904987194862275602024-03-18T21:26:04.957-07:000MG!111 73h c00king!!!1122@@Unknownnoreply@blogger.comBlogger107125tag:blogger.com,1999:blog-6690498719486227560.post-32633139125559102722024-02-29T16:23:00.000-08:002024-02-29T16:23:29.917-08:00Red Lentil Barley Stew<p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7ZJHdUmyP1o3s-MoP0EdnFxgWBeE3QyX9a3FbuBxQG9sNKerllGePgy0eHwYyLzq31SgXSOiJhEGJ0xjVe1oYHjX9uMxWIM8vaTphH_7ppgtHroNF311WSOQoMiZiy1qVT1C_gzQSOD6v05uiXOg7VUXX5zpZs-dgCGV8bOTSHyXPc0o5mVc-LtnwKp82" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7ZJHdUmyP1o3s-MoP0EdnFxgWBeE3QyX9a3FbuBxQG9sNKerllGePgy0eHwYyLzq31SgXSOiJhEGJ0xjVe1oYHjX9uMxWIM8vaTphH_7ppgtHroNF311WSOQoMiZiy1qVT1C_gzQSOD6v05uiXOg7VUXX5zpZs-dgCGV8bOTSHyXPc0o5mVc-LtnwKp82=w300-h400" width="300" /></a></p><p><br />From <a href="https://cooking.nytimes.com/recipes/1025128-red-lentil-barley-stew">here</a></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>3 tablespoons extra-virgin olive oil, more for drizzling</li><li>2 leeks, white and light green parts, sliced into half-moons, or 1 cup sliced onion</li><li>3 carrots, diced</li><li>1 cup chopped fennel, fronds reserved</li><li>1 bunch cilantro, leaves and stems mostly separated and chopped (don’t worry too much about leaves and stems mingling)</li><li>3 garlic cloves, minced</li><li>1½ teaspoons fine sea or table salt, more to taste</li><li>2 tablespoons tomato paste</li><li>1 tablespoon baharat or garam masala</li><li>½ teaspoon ground turmeric</li><li>1 cinnamon stick</li><li>2 quarts vegetable or chicken broth</li><li>1 cup pearled barley</li><li>1 cup red lentils</li><li>1 to 2 tablespoons fresh lemon juice, plus lemon wedges for serving</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>In a large Dutch oven or soup pot, heat oil over medium-high. Add leeks and cook, stirring often, until tender and beginning to brown, about 10 minutes.</li><li>Stir in carrots, fennel, cilantro stems, garlic and salt. Cook until the garlic is fragrant, about 2 minutes. Stir in tomato paste, baharat, turmeric and cinnamon stick, and cook until the tomato paste begins to caramelize, about 2 minutes.</li><li>Add the broth, barley and red lentils, and bring to a boil. Lower heat and simmer for 1 hour to 1 ½ hours, stirring occasionally, until the barley and lentils are tender. (Add some water if the pot starts to look dry; this can be as thick or soupy as you like.)</li><li>Stir in a tablespoon of lemon juice and the chopped cilantro leaves. Taste stew and add salt and lemon juice if needed (you might need a lot more salt if you started with unsalted broth). Serve in bowls drizzled with olive oil and garnished with chopped fennel fronds.</li></ol><p><b>Comments</b></p><p></p><ul style="text-align: left;"><li>I just tossed all of the cilantro in at the start; worked fine</li><li>Skipped the fennel</li></ul><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-71595747447632505242024-02-04T15:14:00.000-08:002024-02-04T15:14:53.724-08:00Buffalo Cauliflower Dip<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3HZAqTbQKnWrQgFUeUd5Fz_X7DV2rSXCri--BYOjteCvvh6HWab3RFqZbEKSwiyeTc6uqTBQjd1bieSO5b1vyJjJ3d-8EH8gNyJ1R9BO2AWVP25_XkqOHh3FdXODS0Q2QP5JLTo5UkAII7QkYeh8sHh16UsiT13yrj7Wla3IqF-3SveXrPnlwlG_XrHMu" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3HZAqTbQKnWrQgFUeUd5Fz_X7DV2rSXCri--BYOjteCvvh6HWab3RFqZbEKSwiyeTc6uqTBQjd1bieSO5b1vyJjJ3d-8EH8gNyJ1R9BO2AWVP25_XkqOHh3FdXODS0Q2QP5JLTo5UkAII7QkYeh8sHh16UsiT13yrj7Wla3IqF-3SveXrPnlwlG_XrHMu=w300-h400" width="300" /></a></div><p></p><p>From <a href="https://archive.is/stqlo">here</a></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets (about 4 cups)</li><li>1 tablespoon olive oil</li><li> Kosher salt and black pepper</li><li>2 tablespoons unsalted butter</li><li>½ cup Buffalo-style hot sauce, such as Frank’s</li><li>4 ounces cream cheese, cut into pieces and softened (about 1/2 cup)</li><li>¼ cup sour cream</li><li>½ cup freshly shredded Cheddar (about 2 ounces)</li><li>¼ cup crumbled blue cheese (about 1 ounce)</li><li>1 ½ teaspoons finely chopped chives or scallions, or to taste</li><li> Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving</li></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.</li><li>Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.</li><li>Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.</li><li>Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.</li><li>Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes.</li><li>Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.</li></ol><p><b>Comments</b></p><p></p><ul style="text-align: left;"><li>First step is kind of weird; there's probably a better way to steam (or pressure cook?) the cauliflower to soften it up</li><li>Cut the florets into as small pieces as possible (or perhaps even rice them?)</li><li>More blue cheese = better</li></ul><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-56699675462458640462024-01-20T14:44:00.000-08:002024-01-20T14:44:26.740-08:00Mushroom Risotto With Peas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg4ktq3aSTDrHUGlNpM8kVKZmLoz-2h1FF_JjYGm_SGZg8Su1fxFfsU8nR0edbkRaUQ7rpM31PcLlwfLGGtZglz-DigGx-80Aba_sXrmbe0o5J65NueaXJmt-6Dn_g1h3H9rYsoTSuc1DBkcP1XzuO7-uRGExMLxNdHZnGmGVZvljYhrdl_fvySZ79lZZD8" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4ktq3aSTDrHUGlNpM8kVKZmLoz-2h1FF_JjYGm_SGZg8Su1fxFfsU8nR0edbkRaUQ7rpM31PcLlwfLGGtZglz-DigGx-80Aba_sXrmbe0o5J65NueaXJmt-6Dn_g1h3H9rYsoTSuc1DBkcP1XzuO7-uRGExMLxNdHZnGmGVZvljYhrdl_fvySZ79lZZD8=w400-h300" width="400" /></a></div>From <a href=" https://cooking.nytimes.com/recipes/1017022-mushroom-risotto-with-peas">here</a><div><br /></div><div><b>Ingredients</b></div><ul style="text-align: left;"><li>6 to 7cups chicken, vegetable or garlic broth or stock, as needed</li><li>Salt and freshly ground pepper</li><li>2 tablespoons extra-virgin olive oil</li><li>½ cup finely chopped onion, or 2 shallots, minced</li><li>¾ to 1pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)</li><li>2 garlic cloves, minced</li><li>2 teaspoons fresh thyme leaves or chopped sage</li><li>1½ cups arborio or carnaroli rice</li><li>½ cup dry white wine, such as pinot grigio or sauvignon blanc</li><li>1 cup frozen peas, thawed (optional)</li><li>2 tablespoons chopped fresh parsley</li><li>½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano</li></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.</li><li>Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.</li><li>Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.</li><li>Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.</li><li>Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.</li><li>Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.</li></ol><div><b>Comments</b></div><div><ul style="text-align: left;"><li>Requires a lot of chopping and stirring</li><li>Go heavy on spices </li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-3105828571659759512023-10-29T09:02:00.001-07:002023-10-29T09:02:20.512-07:00Broccoli Cheddar Nuggets<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6LGYQYc7Sz3lYnqZZ3csOqgBqAzHV7k1A596oOzSxxWJhRfSN48hhkI2nZuez-_Bz8sTz2Ya8c6hXLTD36d2_LUk8HI5iUlYXVmInoWB30S3ZfUaHa2-jpdkqg8Y9IfmUAODSmi9-Q06g_ZVVcIQbOcO6aVZusc2TXpueNZW-5ld-KUlJ4xzSw6LdU-00" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6LGYQYc7Sz3lYnqZZ3csOqgBqAzHV7k1A596oOzSxxWJhRfSN48hhkI2nZuez-_Bz8sTz2Ya8c6hXLTD36d2_LUk8HI5iUlYXVmInoWB30S3ZfUaHa2-jpdkqg8Y9IfmUAODSmi9-Q06g_ZVVcIQbOcO6aVZusc2TXpueNZW-5ld-KUlJ4xzSw6LdU-00=w400-h300" width="400" /></a></b></div><b><br />Ingredients</b><p></p><p></p><ul style="text-align: left;"><li>16 oz steamed and blended broccoli</li><li>2 cups shredded cheddar cheese</li><li>1 teaspoon onion powder</li><li>1 teaspoon garlic salt</li><li>1 teaspoon dried basil leaves</li><li>1 teaspoon dry oregano</li><li>1 cup bread crumbs</li><li>3 large eggs, whisked</li></ul><p></p><p><b>Instructions</b></p><p></p><ol style="text-align: left;"><li>Blend the broccoli </li><li>Mix the rest of the ingredients together</li><li>Add the blended broccoli to the mix and stir to mix</li><li>Ball the mix into two-tablespoon portions and place on a cookie sheet</li><li>Bake at 400 degrees for 15 mins, then flip and bake for another 15 minutes</li></ol><div><b>Comments</b></div><div><b><br /></b></div><div><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-84570729832847298092023-07-16T15:20:00.001-07:002023-07-16T15:21:49.911-07:00Brussels Sprouts With Walnuts and Pomegranate<p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhnwN0o2GvFUhDxO0xcbe5HakAvC-uuX6l8_-L_vSfuHpuYWeJhUFOyTGBsYuXOpYQA7YMmVzc0d9nAfrV4rglL5rfiv11hC4Fr6MpuCEz9g1ZQDrq1TnCKl78V9MEfKwO8dmQLTMfIPXwFmIobZBNTh3Mbsamt1MkXXQg0rVKT0pOk1bo2Byo4BjJmul-" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1104" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhnwN0o2GvFUhDxO0xcbe5HakAvC-uuX6l8_-L_vSfuHpuYWeJhUFOyTGBsYuXOpYQA7YMmVzc0d9nAfrV4rglL5rfiv11hC4Fr6MpuCEz9g1ZQDrq1TnCKl78V9MEfKwO8dmQLTMfIPXwFmIobZBNTh3Mbsamt1MkXXQg0rVKT0pOk1bo2Byo4BjJmul-=w300-h400" width="300" /></a><br /></p><p>From <a href="https://cooking.nytimes.com/recipes/1019656-brussels-sprouts-with-walnuts-and-pomegranate">here</a></p><p><b>Ingredients</b></p><ul><li class="pantry--ui ingredient_ingredient__lq70t"><span class="ingredient_quantity__wlL75">1½ </span>pounds brussels sprouts, trimmed and halved</li><li class="pantry--ui ingredient_ingredient__lq70t"><span class="ingredient_quantity__wlL75">3 </span>tablespoons olive oil</li><li class="pantry--ui ingredient_ingredient__lq70t">Kosher salt and black pepper</li><li class="pantry--ui ingredient_ingredient__lq70t"><span class="ingredient_quantity__wlL75">¼ </span>cup roughly chopped walnuts</li><li class="pantry--ui ingredient_ingredient__lq70t"><span class="ingredient_quantity__wlL75">2 </span>tablespoons pomegranate seeds, plus more to taste</li><li class="pantry--ui ingredient_ingredient__lq70t">Pomegranate molasses, for drizzling (optional)</li><li class="pantry--ui ingredient_ingredient__lq70t">Flaky salt, to serve</li></ul><div><b>Instructions</b></div><div><ol><li class="preparation_step__3MQzD"><div class="pantry--ui-lg-strong preparation_stepNumber__cPykF">Heat
the oven to 425 degrees. In a large bowl, toss brussels sprouts with
the olive oil. Season well with the salt and black pepper and toss
again. Spread everything evenly on a sheet pan cut-side-down and roast
until crisp and deeply golden brown, about 25 to 30 minutes, flipping
the sprouts halfway through to ensure even browning.</div></li><li class="preparation_step__3MQzD"><div class="pantry--ui-lg-strong preparation_stepNumber__cPykF">Meanwhile,
toast the walnuts in a skillet over medium-low heat, stirring
frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from
heat and set aside.</div></li><li class="preparation_step__3MQzD"><div class="pantry--ui-lg-strong preparation_stepNumber__cPykF">When
the brussels sprouts are done roasting, toss them with the toasted
walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses
(about 1 teaspoon or so), if using. Season with flaky salt.</div></li></ol><div><b>Comments</b></div></div><div><ul style="text-align: left;"><li>Could use more walnuts</li><li>One pomegranate suffices for seeds</li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-32220888177699851652023-04-27T13:38:00.004-07:002023-08-04T15:47:02.268-07:00Gochujang Potato Stew<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwi-_MSa06zX-gIXp8Pq12jyfUje2vJ-BqRjCVgcLnyI1UZYUmf4Z5m085nHB-19YnL_l-DeJccHA_MnD2aLueVTV7MgD6rJcgPBpdIx-KDX-PMalq_vcHT__Rv_zfchbQaRLSNDZQ4bgOe_HgzmVJH8Q-hcPNTIXfjJ56_ypQFouz0Vr0RWS3kZTIMg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwi-_MSa06zX-gIXp8Pq12jyfUje2vJ-BqRjCVgcLnyI1UZYUmf4Z5m085nHB-19YnL_l-DeJccHA_MnD2aLueVTV7MgD6rJcgPBpdIx-KDX-PMalq_vcHT__Rv_zfchbQaRLSNDZQ4bgOe_HgzmVJH8Q-hcPNTIXfjJ56_ypQFouz0Vr0RWS3kZTIMg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5oznH7743KTl8e7q4iO7g38kMtG59JzMSPtS7xQsAyF_FowBM2OmwM0letqHzuJfjtCDcqGRsW3r2TJjYXORiOT9XkdSeFOsLSbOZzK8IBO7OCIb_TJ7YLpWjxexRy9moDf9i08-JLTulwncz3sTUuog1GO_EwKutTLQRqnsiYrhuO2oTZWFXQt1Xng" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5oznH7743KTl8e7q4iO7g38kMtG59JzMSPtS7xQsAyF_FowBM2OmwM0letqHzuJfjtCDcqGRsW3r2TJjYXORiOT9XkdSeFOsLSbOZzK8IBO7OCIb_TJ7YLpWjxexRy9moDf9i08-JLTulwncz3sTUuog1GO_EwKutTLQRqnsiYrhuO2oTZWFXQt1Xng" width="320" /></a></div><br /><br /><p></p><p>From <a href="https://cooking.nytimes.com/recipes/1024082-gochujang-potato-stew">here</a></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>2 tablespoons unsalted butter or olive oil</li><li>1 large red onion, coarsely chopped</li><li>Salt and black pepper</li><li>5 large garlic cloves, coarsely chopped</li><li>3 tablespoons gochujang, plus more to taste</li><li>3 cups vegetable broth</li><li>2 tablespoons soy sauce</li><li>1 teaspoon honey or dark brown sugar</li><li>1 pound baby gold or fingerling potatoes, large ones halved</li><li>1 (15-ounce) can cannellini or butter beans, rinsed</li><li>1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups)</li><li>Cooked white rice, for serving</li><li>Sour cream and chopped flat-leaf parsley (both optional), for serving</li></ul><p><b>Instructions</b></p><div style="box-sizing: border-box; line-height: 1.45; margin-bottom: 5px; padding: 0px;"><ol style="text-align: left;"><li>Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.<br /><ol></ol></li><li>Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.</li><li>Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.</li></ol><b>Comments</b></div><p></p><ul style="text-align: left;"><li>Chop the potatoes finer</li><li>More greens!</li></ul><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-23865293624062116522023-03-24T15:43:00.004-07:002023-03-24T15:43:19.101-07:00Baked Spanakopita Pasta With Greens and Feta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqaRgjs8GEHDDC3NO1s1Fooe0I4ctG2a8jLhBSov5gP-PhmDMfmrvLbesQd6cI1if_A8rzGN5R4U6ipCb4sM03fT5uyF3RO8Oqu_0Fr9doCPZSAVlUAdaFseeTilTEwmLyrEyyNwuw__47MW0UOc9mkOjtxOcATTVw-bOJNplg2l1VPzSIUdM2144gAg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="828" data-original-width="1104" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqaRgjs8GEHDDC3NO1s1Fooe0I4ctG2a8jLhBSov5gP-PhmDMfmrvLbesQd6cI1if_A8rzGN5R4U6ipCb4sM03fT5uyF3RO8Oqu_0Fr9doCPZSAVlUAdaFseeTilTEwmLyrEyyNwuw__47MW0UOc9mkOjtxOcATTVw-bOJNplg2l1VPzSIUdM2144gAg=w400-h300" width="400" /></a></div><p></p><p>From <a href="https://cooking.nytimes.com/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta">here</a> (<a href="https://archive.ph/V1up7">mirror</a>)</p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>Kosher salt and black pepper</li><li>4cups chopped spinach, Swiss chard or other mild greens (tough stems removed)</li><li>4cups chopped arugula, watercress or other peppery greens</li><li>1cup chopped fresh dill or parsley leaves and tender stems, or a combination</li><li>6scallions, trimmed and thinly sliced, whites and dark green parts separated</li><li>1pound tubular or curvy pasta, like rigatoni or fusilli</li><li>2tablespoons unsalted butter</li><li>4garlic cloves, peeled and thinly sliced</li><li>8ounces cream cheese (1 cup), cut into ½-inch cubes</li><li>4ounces mozzarella, grated (1 cup)</li><li>4ounces crumbled feta (1 cup)</li></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.</li><li>In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.</li><li>Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.</li><li>Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.</li><li>Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.</li></ol><div><b>Comments</b></div><div><ul style="text-align: left;"><li>Chop up the greens a bit before putting them in the pot, otherwise they'll bunch up together in clumps</li><li>Buy already-crumbled feta instead of a block of feta to more easily sprinkle on top towards the end</li><li>Goes well with: Pita chips, olives, other Mediterranean stuff </li><li>Step #2 is a bit strange; squeezing seems unnecessary, as is reusing the baking dish</li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-84202687868437502402023-02-25T11:13:00.002-08:002023-02-25T11:13:29.611-08:00Tomato Soup (Instant Pot)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUM5K_1yDFlOoJUo_znCfq8Ki2ktTZUISQL2flHMH6t-HrPK0DbCpgKlGHm_X26a5h7jMQYdg5OKb_m1L89Qitmw4rivu4LzF8zC4yRKqHsQzd3ouW9OnUzehh6KdPJo56CMaWKVDrMNE-Hp0sWwhIc-vcOD0q01yTOe3E5l6nT_PD7TM3S90aYWpxHA/s4032/333138146_960243918315106_5093572548496914067_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUM5K_1yDFlOoJUo_znCfq8Ki2ktTZUISQL2flHMH6t-HrPK0DbCpgKlGHm_X26a5h7jMQYdg5OKb_m1L89Qitmw4rivu4LzF8zC4yRKqHsQzd3ouW9OnUzehh6KdPJo56CMaWKVDrMNE-Hp0sWwhIc-vcOD0q01yTOe3E5l6nT_PD7TM3S90aYWpxHA/w400-h300/333138146_960243918315106_5093572548496914067_n.jpg" width="400" /></a></div><br />From <a href="https://instantpoteats.com/instant-pot-tomato-soup/">here</a><p></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>2 tablespoons olive oil</li><li>1 large yellow onion, diced</li><li>5 cloves garlic, diced</li><li>1 cup vegetable stock (250 ml)</li><li>1 teaspoon salt</li><li>1/2 teaspoon pepper</li><li>1 teaspoon Italian herbs or dried basil</li><li>6 sun-dried tomatoes (in oil)</li><li>4 x 15 oz cans of whole Italian tomatoes</li><li>1 tablespoon sugar</li><li>1/2 cup thickened cream or sour cream</li><li>To serve: croutons and Parmesan cheese</li></ul><div><b>Instructions</b></div><p></p><ul style="text-align: left;"><li>Turn the Instant Pot on and press the Saute
button. Add two tablespoons of olive oil and onions and cook for 5-6
minutes, stirring a few times, until slightly translucent and browned.
Now add the garlic and stir, cook for 1 minute.</li><li>
Pour in 1 cup of stock to deglaze the pot.
Stir and scrape the bottom with a spatula to prevent a possible BURN
error that might happen if anything is stuck. Press Cancel to stop the
Saute process.</li><li>Add the tomatoes and all the juices from the cans.
Follow with the remaining ingredients except for cream. Stir through
briefly and pop the lid on top.</li><li>Secure the lid and press the Pressure
Cook/Manual button. Adjust the time to 5 minutes, on HIGH pressure. The
Instant Pot will take about 10-12 minutes to come to pressure and then
the 5-minute countdown will begin. Once the timer is done allow the
pressure to release naturally for 5 minutes and then use the quick
release button/lever to let off the remaining pressure.</li><li>Open the lid and stir the soup. Use an
immersion stick blender to puree the soup. You can also use a food
processor and puree the soup in batches, make sure to cool it slightly
first.</li><li>Finish the soup by stirring in the cream and
tasting for salt. Serve with grated Parmesan cheese and croutons or
grilled toast on the side. Cheese toasties are fabulous with tomato
soup!
</li></ul><div><b>Comments</b></div><div><ul style="text-align: left;"><li>Goes well with grilled cheese sandwiches</li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-84957584480705620812022-11-03T09:36:00.004-07:002022-11-03T09:36:38.845-07:00Palak Khichdi (Instant Pot)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgF_zthcSSAc7W-xa5IH8QqeqlR3lJsExGttDCiDvxxvAfbTqnA5ChoNW0j-8gTJlvZGKWBu-r16yZK-EdTB-SdLW3ytl0xknaPh5-QDmoyin2swFz9rmkphXIHoiXim-HQGcDYOcgSbeUoc0k0WdOf0jDRmXrfNr1qoP0ucmoOJ0sdikNZxpUtj4keog" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1104" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgF_zthcSSAc7W-xa5IH8QqeqlR3lJsExGttDCiDvxxvAfbTqnA5ChoNW0j-8gTJlvZGKWBu-r16yZK-EdTB-SdLW3ytl0xknaPh5-QDmoyin2swFz9rmkphXIHoiXim-HQGcDYOcgSbeUoc0k0WdOf0jDRmXrfNr1qoP0ucmoOJ0sdikNZxpUtj4keog=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">From <a href="https://ministryofcurry.com/palak-khichdi/">here</a> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><b>Ingredients</b> <div><ul style="text-align: left;"><li>1 cup short-grain rice Ambe mor or Kali Jeera or similar variety</li><li>½ cup mung dal</li><li>1 ½ teaspoons kosher salt</li><li>4 cups water</li><li>1 to 3 small green chiles use more or less depending on the spice level</li><li>1 pound baby spinach</li><li>8 garlic cloves</li><li>½ inch ginger</li><li>3 tablespoons ghee plus more for serving</li><li>1 teaspoon cumin seeds</li><li>1 medium yellow onion finely diced</li><li>1 teaspoon garam masala</li><li>1 teaspoon kosher salt</li><li>freshly ground pepper optional for serving</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Rinse rice and lentils and drain the water.</li><li>Add rice, lentils, water, and salt to the Instant Pot insert and pressure cook for 6 minutes followed by 5 minutes natural pressure release. If using a stovetop pressure cooker, cook for about 15 to 20 minutes or 3 whistles.</li><li>In a large pot bring 8 to 10 cups of water to boil. Add green chilies and baby spinach and blanch for 1 to 2 minutes or just until all the spinach wilts.</li><li>Take out the spinach and chilies and run cold water over them so the spinach stops cooking further. Drain out the water completely.</li><li>Add garlic cloves, ginger, and blanched spinach and chiles to a blender and make a smooth puree. Tip - If you do not like the fibers from the spinach make sure to puree well. I enjoy the fibers in the khichdi so I usually blend just for a minute.</li><li>In a large pot heat ghee (Tip - I dry the pot used for blanching spinach and use for making the khichdi). Add cumin seeds and allow them to sizzle, about 30 seconds. Add finely diced onions and cook for 4 to 5 mins.</li><li>Stir in garam masala, salt, and spinach puree. Then add the cooked rice and dal (from step 1 above) with more ghee and mix everything together.</li><li>Serve immediately with more ghee and freshly ground black pepper to taste.</li></ol><p><b>Comments</b></p><p>Onions seem pretty optional...</p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-69512330677441782772022-10-27T04:44:00.002-07:002023-04-23T08:59:36.213-07:00Spinach Dal and Rice (Instant Pot)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgc_UKJv_r-uCqXVnZC98nCIqJCSPMwRmNro3xh7yO6UedQBa7bsuX9cJjmEIyA3gj0nHq9u9m_jId9_de9foO06r109nhFG0mbCD3WszO6w3KcftVUM-C5engkwH7tT5Dz8iDjlliWV2GrMDnTPENb-FxVNxMnf5uWsTSvhBN7S_BQvWbJbw8nvYrXXQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1104" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgc_UKJv_r-uCqXVnZC98nCIqJCSPMwRmNro3xh7yO6UedQBa7bsuX9cJjmEIyA3gj0nHq9u9m_jId9_de9foO06r109nhFG0mbCD3WszO6w3KcftVUM-C5engkwH7tT5Dz8iDjlliWV2GrMDnTPENb-FxVNxMnf5uWsTSvhBN7S_BQvWbJbw8nvYrXXQ=w300-h400" width="300" /></a></div><br />From <a href="https://ministryofcurry.com/easy-spinach-dal-with-rice-instant-pot/">here</a><p></p><p><b>Ingredients</b></p><span class="wprm-checkbox-container" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: #fafafa; box-sizing: border-box; color: #333333; display: inline-block; font-size: 1em; left: -32px; letter-spacing: 0.3px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><label class="wprm-checkbox-label" style="box-sizing: border-box; display: inline; left: 0px; margin: 0px; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow-wrap: normal; overflow: hidden; padding: 0px; position: absolute; width: 1px;"><br class="Apple-interchange-newline" />▢</span></label></span><ul style="text-align: left;"><li>1 tablespoon ghee</li><li>½ teaspoon cumin seeds</li><li>⅛ teaspoon ground turmeric</li><li>1 green chili chopped</li><li>1 tablespoon garlic minced</li><li>4 curry leaves (optional)</li><li>1 tomato diced</li><li>1 teaspoon kosher salt</li><li>2 cups water</li><li>½ cup red lentils</li><li>4 ounces baby spinach</li><li>1 cup basmati rice</li><li>1 teaspoon kosher salt</li><li>1 ½ cups water</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Add ghee, cumin, turmeric, green chili, garlic, curry leaves, tomatoes, lentils, salt, and water. Give a quick stir.</li><li>Place the tall trivet inside the pot. Add rice, salt, and water to the stainless steel pot and place it over the trivet.</li><li>Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(Hi) and adjust the pressure cook time to 5 minutes. Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Open the Instant Pot and carefully take out the rice bowl and the trivet. </li><li>Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools. Add chopped spinach and mix well. Cook on Sauté mode until the daal comes to a gentle boil.</li><li>Enjoy hot with steamed basmati rice. </li></ol><p><b>Comments</b></p><p></p><ul style="text-align: left;"><li>Easy enough to cook the rice separately</li><li>Use less water (half as much) for a thicker soup (preferable)</li><li>Step 0 should probably be sauté the butter, cumin seeds, turmeric, green chili, garlic, curry leaves</li></ul><p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-23610801602867194072022-10-27T04:36:00.004-07:002022-10-27T04:36:55.781-07:00Kakdi Koshimbir / Indian Cucumber Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQzxpGcsEfmLCKEjW3Mf_-u2ryZFPY2gCXuD-1BKstwfyGnKx2NtSNo0erH59xgV-tESVF8eBonNXMgovi8SCZwKnNem8Ri3I3IsJpQMZ8coEFh19hLljzeATb9t1hjcu0mR6UVeBHRzqH4RX7o4DZYK8p4hUB0CVT9sGwwki-pMcPvI498zOV_wz8Vw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1104" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQzxpGcsEfmLCKEjW3Mf_-u2ryZFPY2gCXuD-1BKstwfyGnKx2NtSNo0erH59xgV-tESVF8eBonNXMgovi8SCZwKnNem8Ri3I3IsJpQMZ8coEFh19hLljzeATb9t1hjcu0mR6UVeBHRzqH4RX7o4DZYK8p4hUB0CVT9sGwwki-pMcPvI498zOV_wz8Vw=w300-h400" width="300" /></a></div><p></p><p>From <a href="https://ministryofcurry.com/indian-cucumber-salad/">here</a></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>4 small Persian cucumbers</li><li>1 tablespoon ghee (butter)</li><li>1 teaspoon cumin seeds lightly crushed in the palm of your hand</li><li>⅛ teaspoon asafetida hing (optional)</li><li>1 small green chili sliced lengthwise</li><li>1 teaspoon kosher salt</li><li>1 teaspoon sugar</li><li>2 tablespoons peanuts roasted and ground</li><li>2 tablespoons cilantro chopped finely for garnish</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Peel the cucumbers, finely dice and keep in a medium bowl.</li><li>Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.</li><li>Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.</li><li>If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-47896883195308012592022-08-11T07:16:00.001-07:002022-08-11T07:16:33.727-07:00Green Gazpacho<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPB0hG3Gv6wc1Sjs9ElsSr7Rgsul4Yvjee08Fw5LfH8pqqisk-VdZWnx37hpro2Cw4nl8E7IzUr7zENqe9Wyy9NnKIDDGbhJ57FOIKI1XBp3UfrNqdg9VWdxAp9pkC6dv6t1A5et4zCfsSIyBnDojd9Fj1KCjNlpdnT8YOLuXZbVJzTxLcVoMRvATJaQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPB0hG3Gv6wc1Sjs9ElsSr7Rgsul4Yvjee08Fw5LfH8pqqisk-VdZWnx37hpro2Cw4nl8E7IzUr7zENqe9Wyy9NnKIDDGbhJ57FOIKI1XBp3UfrNqdg9VWdxAp9pkC6dv6t1A5et4zCfsSIyBnDojd9Fj1KCjNlpdnT8YOLuXZbVJzTxLcVoMRvATJaQ" width="180" /></a></div><br />Adapted from <a href="https://www.budgetbytes.com/green-gazpacho/">here</a><p></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>2 medium cucumbers</li><li>1 medium white onion</li><li>1 medium green bell pepper</li><li>1 clove garlic</li><li>1 medium avocado</li><li>1/4 bunch fresh parsley</li><li>1/4 bunch fresh cilantro</li><li>2 Tbsp olive oil</li><li>1 tsp salt</li><li>1 Tbsp lemon juice</li><li>1 cup water</li><li>5 oz walnuts</li><li>Salt and Pepper to taste</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Dice the onion. Add the cucumber, bell pepper, onion, and garlic (peeled) to a food processor. Process until the vegetables are minced.</li><li>Pull the leaves from about 1/4 of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado. Purée until smooth.</li><li>Add the water, one tablespoon of lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.</li><li>Serve immediately or chill until ready to eat.</li></ol><p><b>Comments</b></p><p>Other potential ingredients: celery, chiles, spinach, basil, greek yogurt, arugula, mint</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-83623457810155586052022-04-24T11:21:00.003-07:002022-04-24T11:21:32.152-07:00Gochujang-Sesame Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHaDIynbWlzZDKGttA_zpra2K9xk3rR1qOUjt3ZKDwi9DZv8n32vK1jVA-BRzlvEIMwfMHIBNkVzA2nuywoBim772tmTtTPnLkSaSibTYByIsLqWlQhr9KzjcYhfG-LpFPnIPkIkDxpwa8s7L2PBg1Khk1jYfnVr1Gox7K6tAMALXpm5DhVTMvdXCrrA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHaDIynbWlzZDKGttA_zpra2K9xk3rR1qOUjt3ZKDwi9DZv8n32vK1jVA-BRzlvEIMwfMHIBNkVzA2nuywoBim772tmTtTPnLkSaSibTYByIsLqWlQhr9KzjcYhfG-LpFPnIPkIkDxpwa8s7L2PBg1Khk1jYfnVr1Gox7K6tAMALXpm5DhVTMvdXCrrA" width="180" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">From <a href="https://www.bonappetit.com/recipe/gochujang-sesame-noodles">here</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><ul style="text-align: left;"><li>8–10 oz. fresh or dried wheat noodles (such as lo mein, udon, or ramen)</li><li>Kosher salt</li><li>¼ cup gochujang</li><li>3 Tbsp. soy sauce</li><li>2 Tbsp. light or dark brown sugar</li><li>2 Tbsp. tahini</li><li>2 tsp. toasted sesame oil</li><li>2 Tbsp. vegetable oil</li><li>1 bunch broccoli rabe, coarsely chopped</li><li>4 garlic cloves, finely chopped</li><li>Freshly cracked black pepper</li><li>Handful of torn basil leaves, plus sprigs for serving</li><li>Toasted sesame seeds and lime wedges (for serving)</li></ul><p></p><p></p><div class="separator" style="clear: both; text-align: left;"><b>Instructions</b></div><ol style="text-align: left;"><li>Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.</li><li>Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.</li><li>Heat vegetable oil in a wok or large nonstick skillet over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss gently until sauce clings to noodles, about 1 minute.</li><li>Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.</li></ol><p></p><div class="separator" style="clear: both; text-align: left;"><b>Comments</b></div><br />Spicy!<p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-87122353370409850922022-04-16T07:13:00.002-07:002023-08-22T15:36:03.978-07:00Peanut Chicken Summer Roll Bowl<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNDcuVqOX5hJzYbzu7chnGuxjdIwlpPh5407q9vbFavw1eeQ9oxOiBARLWNl0NB7vCn2fasXpdzHr6H1Vte-79R7_XdDGv8FR5zgw-ULBEAr7iNlBRg1TfO07fiSKhsgcJz78ryCgFfxitG3zlJ18-iaENNoCd4RrxJx0nwaiMbW6fGXoY4LFcu4h9LQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNDcuVqOX5hJzYbzu7chnGuxjdIwlpPh5407q9vbFavw1eeQ9oxOiBARLWNl0NB7vCn2fasXpdzHr6H1Vte-79R7_XdDGv8FR5zgw-ULBEAr7iNlBRg1TfO07fiSKhsgcJz78ryCgFfxitG3zlJ18-iaENNoCd4RrxJx0nwaiMbW6fGXoY4LFcu4h9LQ" width="320" /></a></div>From <a href="https://www.halfbakedharvest.com/peanut-chicken-spring-roll-bowls/">here</a><p></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>Salad</li><ul><li>4 cups shredded romaine or cabbage</li><li>4 carrots, shredded</li><li>4 green onions, chopped</li><li>1/2 cup fresh cilantro or Thai basil, chopped</li><li>1/2 cup diced mango</li><li>2 Persian cucumbers, thinly sliced</li><li>1/3 cup pickled jalapeños, chopped</li><li>1/3 cup peanuts, chopped</li><li>4 ounces vermicelli rice noodles, cooked</li><li>1-2 cups cooked shredded chicken</li><li>1 avocado, chopped</li></ul><li>Dressing</li><ul><li>1/2 cup creamy peanut butter</li><li>1/3 cup tamari or soy sauce</li><li>1/4 cup toasted sesame oil</li><li>1/4 cup rice vinegar</li><li>2-3 tablespoons chili sauce (sambal oelek)</li><li>2 tablespoons honey</li><li>3 tablespoons lime juice</li><li>1 tablespoon fresh grated ginger</li></ul></ul><p></p><p><b>Instructions</b></p><ol style="text-align: left;"><li>In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.</li><li>To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.</li><li>Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.</li></ol><b>Comments</b><br /><p></p><ul style="text-align: left;"><li>Blend the peanuts in the blender for the salad before combining the ingredients for the dressing in the blender</li><li>Shred carrots with cheese grater (or peel them)</li><li>Did not include chicken in the pictured dish<br /><br /></li></ul><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-39196542173835129942022-04-05T13:45:00.002-07:002022-04-05T13:45:41.930-07:00Sopa de Fideo<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgPk-fXcZJa1Aa9Iumgd-GQu3GEm3LU2yPuUZMuPqRGFgxAfgwXqLCy5UnwvSWEbJaqVzMUqDna6xbWPIOYKhiuZrn0g1mtQMpkq9a9nur7x7RsXu9rO3LrlazUi09zumQTBjXSf1CQ8vwtlpB_5FVYkdYyCEv4XDhNYWlP75B5UlCP1i7OJaDe1PMX3w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1104" data-original-width="828" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgPk-fXcZJa1Aa9Iumgd-GQu3GEm3LU2yPuUZMuPqRGFgxAfgwXqLCy5UnwvSWEbJaqVzMUqDna6xbWPIOYKhiuZrn0g1mtQMpkq9a9nur7x7RsXu9rO3LrlazUi09zumQTBjXSf1CQ8vwtlpB_5FVYkdYyCEv4XDhNYWlP75B5UlCP1i7OJaDe1PMX3w" width="180" /></a></div>From <a href="https://cooking.nytimes.com/recipes/1022957-sopa-de-fideo">here</a><p></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>4 large garlic cloves, peeled</li><li>1 pound beefsteak tomatoes, quartered</li><li>½ teaspoon red-pepper flakes</li><li>1 tablespoon ground cumin</li><li>1 tablespoon coarse kosher salt</li><li>¼ cup neutral cooking oil, such as grapeseed</li><li>8 ounces 1-inch fideo (3 cups)</li><li>2 celery stalks, whole</li><li>1 carrot, whole</li><li>1 dried bay leaf</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.</li><li>Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.</li><li>Reduce the heat to low, then add the blended tomato mixture.</li><li>Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.</li><li>Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.</li><li>Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.</li></ol><p><b>Comments</b></p><p></p><ul style="text-align: left;"><li>Simple and delicious! Much better fresh than reheated; it tastes pretty indistinguishable from spaghetti and marinara sauce in the latter case</li><li>Canola oil is also neutral cooking oil</li></ul><p></p><p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-49475378642805718382022-03-03T12:58:00.004-08:002022-03-03T12:58:56.788-08:00Instant Ramen<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbz7VXOBVEtGdCZWq_BGIzaapU7VEARSaxAi-Du7odkhbEf8ZyAfZ4Mtw2TTcc78wz3IxOrkiJr_w8WF48mp0PnRgT2SLGhrLWFP8YAa4PkMJR9XrnVkqEDL4nzyy3JBG6FBObH_Y4b7pTi3Gq4dT5_eZI8G7mvcBSb58H9RFW-eRwsinWjGeDDnhk4g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1600" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbz7VXOBVEtGdCZWq_BGIzaapU7VEARSaxAi-Du7odkhbEf8ZyAfZ4Mtw2TTcc78wz3IxOrkiJr_w8WF48mp0PnRgT2SLGhrLWFP8YAa4PkMJR9XrnVkqEDL4nzyy3JBG6FBObH_Y4b7pTi3Gq4dT5_eZI8G7mvcBSb58H9RFW-eRwsinWjGeDDnhk4g" width="180" /></a></div>From <a href="https://cooking.nytimes.com/recipes/1016583-perfect-instant-ramen">here</a><p></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>1 pack ramen noodles with flavor packet</li><li>1 large egg</li><li>½ teaspoon butter</li><li>2 slices American cheese</li><li>¼ teaspoon toasted sesame seeds</li><li>½ scallion, green part only, thinly sliced on the bias, optional</li></ul><p><b>Instructions</b></p><li style="background-color: white; box-sizing: border-box; color: #222222; display: block; font-family: nyt-franklin, Arial, Helvetica, sans-serif; font-size: 18px; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative;"></li><ol style="text-align: left;"><li>Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.</li><li>Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.</li><li>Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.</li></ol><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-46466731524395810642022-02-27T06:46:00.001-08:002022-02-27T06:46:06.855-08:00Sheet-Pan Bibimbap<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidwb-4-NJ9NAHhzsQZfQ9rQbzCtfJlXafCWHZtby2nm8MMkWs7W8jIzplfgFcawomvIvyo10ljk7YqFnkac-aoizOkUi6EgEqr7SZE4eOCrhISL6PRaYZiCiAjE-Dr440I3s_NRhojKqUlEZgFNDciHJZHT9q-6uZwECpmkE46zI80twddcjsuzJz9ZQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEidwb-4-NJ9NAHhzsQZfQ9rQbzCtfJlXafCWHZtby2nm8MMkWs7W8jIzplfgFcawomvIvyo10ljk7YqFnkac-aoizOkUi6EgEqr7SZE4eOCrhISL6PRaYZiCiAjE-Dr440I3s_NRhojKqUlEZgFNDciHJZHT9q-6uZwECpmkE46zI80twddcjsuzJz9ZQ" width="320" /></a></div></div><p>From <a href="https://cooking.nytimes.com/recipes/1022131-sheet-pan-bibimbap">here</a></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>6 ounces oyster mushrooms, torn into bite-size pieces</li><li>1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons</li><li>1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons </li><li>3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)</li><li>6 tablespoons olive oil</li><li> Kosher salt and black pepper</li><li>4 cups cooked medium-grain white rice, preferably cold leftovers</li><li>4 large eggs</li><li>4 teaspoons toasted sesame oil, plus more to taste, for serving</li><li>4 teaspoons gochujang, plus more to taste, for serving</li><li> Kimchi, for serving (optional)</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.</li><li>On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.</li><li>Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).</li><li>To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.</li></ol><p><b>Comments</b></p><p></p><ul style="text-align: left;"><li>The directions are overly complicated; this is just rice + roasted veggies, basically</li><li>Substitute any chili paste for gochujang</li><li>Kale cooks faster than the other ingredients; consider substituting with other veggies</li><li>Other Bibimbap ingredients:</li><ul><li>Roast</li><ul><li>Zucchini</li><li>Peppers</li></ul><li>Unroasted</li><ul><li>Carrots</li><li>Sprouts</li><li>Avocado</li><li>Spinach</li><li>Scallions</li></ul><li>Toppings</li><ul><li>Sesame Seeds</li><li>Kimchi</li><li>Seaweed</li></ul></ul></ul><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-75277658427590738002022-02-03T07:28:00.003-08:002022-02-03T07:28:11.337-08:00Saucy Tofu Noodles With Cucumbers and Chili Crisp<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDDRIXA2Hh9-lUPOaK8NtsIvigYi2nAQFKdnFSECmKGjVBI21xV04NCXQ2xcFrmKHgMz0P6XGB0DTS4nfg2NAXxsD55STETxRFs_pzgLHFHm_7YEbjdV775AcznG5br3-5covOJ3Wn0n43NDmZsywIZ1MwUQRzO6ddEBodv5Lgfu85aoZtGkiY2_Rnig" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1600" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDDRIXA2Hh9-lUPOaK8NtsIvigYi2nAQFKdnFSECmKGjVBI21xV04NCXQ2xcFrmKHgMz0P6XGB0DTS4nfg2NAXxsD55STETxRFs_pzgLHFHm_7YEbjdV775AcznG5br3-5covOJ3Wn0n43NDmZsywIZ1MwUQRzO6ddEBodv5Lgfu85aoZtGkiY2_Rnig" width="180" /></a></b></div><p><b><span style="font-weight: 400;">From </span><a href="https://www.bonappetit.com/recipe/saucy-tofu-noodles-with-cucumbers-and-chili-crisp" style="font-weight: 400;">here</a></b></p><b>Ingredients</b><p></p><ul><li><span style="font-family: FuturaPT, helvetica, sans-serif; font-size: 16px; letter-spacing: 0.24px; text-align: right;">¼</span> cup soy sauce</li><li>1 Tbsp. light or dark brown sugar</li><li>1 Tbsp. tahini</li><li>1 Tbsp. toasted sesame oil</li><li>2 tsp. black (Chinkiang) vinegar or balsamic vinegar<br /></li><li>1 Tbsp. store-bought chili crisp, plus more for serving</li><li>4 Persian cucumbers, thinly sliced into rounds</li><li>½ cup unseasoned rice vinegar</li><li>2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more</li><li>1 14-oz. block extra-firm tofu, drained</li><li>2 Tbsp. cornstarch</li><li>4 Tbsp. vegetable oil, divided</li><li>8 oz. shiitake mushrooms, finely chopped</li><li>1 shallot, finely chopped</li><li>1 1" piece ginger, peeled, finely chopped</li><li>2 garlic cloves, finely chopped</li><li>10 oz. fresh ramen or dried wheat noodles</li></ul><p><b>Instructions</b></p><ol style="text-align: left;"><li>Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.</li><li>Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.</li><li>Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)</li><li>Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.</li><li>Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.</li><li>Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.</li><li>Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.</li></ol><p><b>Comments</b></p><p></p><ul style="text-align: left;"><li>Substituted sambal oelek for chile crisp</li><li>Start steps 1 and 7 simultaneously</li></ul><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-77915840273771586712022-01-26T13:39:00.000-08:002022-01-26T13:39:08.849-08:00Lemony Chicken-Feta Meatball Soup With Spinach<p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJ8SF54x9lO1CLwftYG1rp9FA4lvjPkBBIsCycvhp0bfJNCcbOWY-OEGBqGxaR3Pezdn3rY6fZ3syvZZI6RwPhGgDlZZHHuwBE-YqzuWwCBb9EiKSgzOO7FYe8KVMNiLPJ9kt6LJEZQ1f4QKf7Fy7ufgvRl837ANW4i0UxkLz21tgYVTc7jLDautvdbw" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1192" data-original-width="1600" height="238" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJ8SF54x9lO1CLwftYG1rp9FA4lvjPkBBIsCycvhp0bfJNCcbOWY-OEGBqGxaR3Pezdn3rY6fZ3syvZZI6RwPhGgDlZZHHuwBE-YqzuWwCBb9EiKSgzOO7FYe8KVMNiLPJ9kt6LJEZQ1f4QKf7Fy7ufgvRl837ANW4i0UxkLz21tgYVTc7jLDautvdbw" width="320" /></a></p><p><br />From <a href="https://cooking.nytimes.com/recipes/1021943-lemony-chicken-feta-meatball-soup-with-spinach">here</a></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>1 pound ground chicken or turkey, preferably dark meat</li><li>½ cup crumbled feta</li><li>¾ cup old-fashioned rolled oats</li><li>1 small red onion, halved (1/2 diced, and 1/2 grated, then squeezed with a paper towel to remove excess liquid)</li><li>⅓ packed cup fresh dill leaves and fine stems, finely chopped</li><li>1 tablespoon ground cumin</li><li>½ teaspoon plus 1 tablespoon ground turmeric</li><li> Kosher salt and black pepper</li><li>3 tablespoons olive oil</li><li>½ teaspoon red-pepper flakes, plus more for serving</li><li>4 cups low-sodium chicken broth or water</li><li>4 packed cups baby spinach (about 5 ounces)</li><li>2 lemons (1 juiced and 1 cut into wedges for serving)</li></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)</li><li>Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that’s OK.) Cook until browned on two sides, 5 to 7 minutes total.</li><li>Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.</li><li>Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.</li></ol><div><b>Comments</b></div><div><ul style="text-align: left;"><li>Used dry dill instead (1 tsp dry dill = 1 Tbsp fresh dill)</li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-53402007279930145832021-10-25T16:41:00.004-07:002021-10-25T16:41:52.124-07:00Gingery Coconut Sweet Potato and Rice Stew with Chili Oil<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOfHQ5l4VpdfkQz344tUrT3My2NmOmKOMKkvzqsHZQUew2mtvlx9aGxQ4hcL3dHDND3uD9E5R_jel5OjBqN8FU9o9xqQDoSAWtRdvA2GfHLTr8RW7cVqd8DGEDdkY-DxeApmh5SZdOXZR/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOfHQ5l4VpdfkQz344tUrT3My2NmOmKOMKkvzqsHZQUew2mtvlx9aGxQ4hcL3dHDND3uD9E5R_jel5OjBqN8FU9o9xqQDoSAWtRdvA2GfHLTr8RW7cVqd8DGEDdkY-DxeApmh5SZdOXZR/" width="320" /></a></div>From <a href="https://www.halfbakedharvest.com/gingery-coconut-sweet-potato-and-rice-stew/">here</a><p></p><div><b>Ingredients</b></div><ul style="text-align: left;"><li>Stew</li><ul><li>3 tablespoons extra virgin olive oil</li><li>1 yellow onion, chopped</li><li>2 inches fresh ginger, grated</li><li>4 cloves garlic, minced or grated</li><li>2 sweet potatoes, peeled and cubed</li><li>2 teaspoons garam masala</li><li>1 teaspoon turmeric</li><li>1/4-1/2 teaspoon cayenne pepper more or less to taste</li><li>1/3 cup fresh cilantro, chopped, plus more for serving</li><li>kosher salt and black pepper</li><li>1 (14 ounce) can coconut milk</li><li>3 cups chopped kale</li><li>2 cups cooked basmati rice</li></ul><li>Oil</li><ul><li>1/3 cup extra virgin olive oil</li><li>4 cloves garlic lightly smashed</li><li>1 tablespoon raw sesame seeds</li><li>2-3 teaspoons crushed red pepper flakes</li><li>1 teaspoon ground cumin seed</li><li>1 teaspoon paprika</li></ul></ul><div><b>Instructions</b><br /><div><br /></div><i>Stove-Top</i></div><div><br />1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute. <br />2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender. <br />3. Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro. <br />4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.<br />5. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!<br /><br /><i>Instant Pot</i></div><div><br />1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute. <br />2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.<br />3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.<br />4. Finish as directed above through step 4.</div><div><br /></div><div><b>Comments</b></div><div><b><br /></b></div><div>Add the cilantro as a garnish rather than into the stew itself</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-62747947290652674632021-10-20T05:19:00.002-07:002021-10-20T05:19:54.804-07:00Potato and Bacon Soup (Instant Pot)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbl5BpszmEp3n1XU-BenBo8P0FPdiEr-vmyfi-cycAj8XjP0mGy8P2aZ-nOFGhT_vFOSAtaSFO4d37wHxSzVX0ScxGje5oh4qdCKVBd16yjLD8MFPG56Z25mctHFDFhDKhPoTYzWr1xvUt/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbl5BpszmEp3n1XU-BenBo8P0FPdiEr-vmyfi-cycAj8XjP0mGy8P2aZ-nOFGhT_vFOSAtaSFO4d37wHxSzVX0ScxGje5oh4qdCKVBd16yjLD8MFPG56Z25mctHFDFhDKhPoTYzWr1xvUt/" width="320" /></a></div>From <a href="https://www.allrecipes.com/recipe/276696/instant-pot-potato-and-bacon-soup/">here</a> </div><br /> <b>Ingredients</b><br /><ul style="text-align: left;"><li>1 tablespoon olive oil</li><li>6 slices bacon, chopped</li><li>1 large onion, chopped</li><li>2 ribs celery, sliced</li><li>1 tablespoon minced garlic</li><li>1 teaspoon ground thyme</li><li>2 ½ pounds red potatoes, diced</li><li>4 cups chicken broth</li><li>2 tablespoons milk</li><li>2 tablespoons cornstarch</li><li>1 cup milk</li><li>salt and ground black pepper to taste</li><li>Garnishes/sides</li><ul><li>Green onion</li><li>Bread</li><li>Shredded cheese</li></ul></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.</li><li>Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.</li><li>Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.</li><li>Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-27057307407092668142021-06-12T15:29:00.004-07:002021-06-12T15:29:55.929-07:00Japanese Ginger Salad Dressing<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk-OC7Lgll_PHYHmHPXke2Q2-4AZJ0Q4jMZGqoHPsyOdzSh7H5-G2NVIWc09uR_rCbBy_3u6pbp_bcr3svIswuRVSJC4xlkq49GBJxe1JM0OW4a_g-Lm4kV8kFn7NrWuAvBSXgV_LSO4a/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk-OC7Lgll_PHYHmHPXke2Q2-4AZJ0Q4jMZGqoHPsyOdzSh7H5-G2NVIWc09uR_rCbBy_3u6pbp_bcr3svIswuRVSJC4xlkq49GBJxe1JM0OW4a_g-Lm4kV8kFn7NrWuAvBSXgV_LSO4a/" width="320" /></a></div><br /></div>From <a href="https://www.aspicyperspective.com/japanese-ginger-salad-dressing/">here</a><div><br /><b>Ingredients</b><br /><ul style="text-align: left;"><li>1 cup carrots roughly chopped</li><li>½ cup onion peeled and roughly chopped</li><li>¼ cup celery roughly chopped</li><li>½ cup rice vinegar</li><li>1/3 cup canola oil</li><li>3 tablespoons fresh grated ginger</li><li>2 tablespoons granulated sugar or honey</li><li>1-2 tablespoons soy sauce (I always buy GF and low sodium.)</li><li>1 small garlic clove</li></ul><div><b>Instructions</b></div><div><b><br /></b></div><div>Roughly chop ingredients, put everything in the food processor and blend!</div><div><br /></div><div><b>Comments</b></div><div><b><br /></b></div><div>Half these portions were plenty for the food processor / to serve</div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDVnfVH5MgprS7V_6KmNV_cSJvTEx3BbYjleFbtN4LloIY57eulOjSzYuxF_lpaVK5e65evyJlDPH17IR2zXh9f63xqAPYKpeaGs6IVILNSDq3m4PqUiN2Co707-QV7SQ3erqI-LC-xrz/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDVnfVH5MgprS7V_6KmNV_cSJvTEx3BbYjleFbtN4LloIY57eulOjSzYuxF_lpaVK5e65evyJlDPH17IR2zXh9f63xqAPYKpeaGs6IVILNSDq3m4PqUiN2Co707-QV7SQ3erqI-LC-xrz/" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhZLWFUGrvmWf4hz7PRucJqv2TndgPWAm2PsT2xKOfWTl63GRSU5HDwyMjeEBRfXtohWcc5T7J08Rmo5o62Onb8fGTl6ODSTnKt1f9uUML4QUesLNXxbJGGoaqgZV34DHlTHVtft4ybGF/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhZLWFUGrvmWf4hz7PRucJqv2TndgPWAm2PsT2xKOfWTl63GRSU5HDwyMjeEBRfXtohWcc5T7J08Rmo5o62Onb8fGTl6ODSTnKt1f9uUML4QUesLNXxbJGGoaqgZV34DHlTHVtft4ybGF/" width="320" /></a></div><br /><br /></div><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-90259472661888626192021-06-12T15:26:00.000-07:002021-06-12T15:26:02.799-07:00Asparagus, goat cheese and lemon pasta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6A8y-UdngoVeIzHIx6qq8o-pBHkUU93OnOCE5-mGSU46KC80kyifd-8zJdZRem75wV50wplThSIEJ771WyFxpyYnuxYX7xP1Zi0JwnmreaSEunDQ7Wd2UIEctKH53fm734amTuxQhzJHQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6A8y-UdngoVeIzHIx6qq8o-pBHkUU93OnOCE5-mGSU46KC80kyifd-8zJdZRem75wV50wplThSIEJ771WyFxpyYnuxYX7xP1Zi0JwnmreaSEunDQ7Wd2UIEctKH53fm734amTuxQhzJHQ/" width="320" /></a></div><p></p><p>From <a href="https://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/">here</a></p><b>Ingredients</b><br /><ul style="text-align: left;"><li>1 pound spiral-shaped pasta</li><li>1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces</li><li>1/4 cup olive oil</li><li>1 tablespoon finely grated lemon peel</li><li>2 teaspoons chopped fresh tarragon plus more for garnish</li><li>1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)</li><li>Fresh lemon juice to taste (optional)</li></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.</li><li>Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.</li></ol><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-16909015246969751412021-05-20T06:53:00.001-07:002021-05-20T06:53:19.140-07:00Kimchi Bruschetta<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgwf_CZ4xZAxPMue1BgL3kiVuajaoQVtBDYyyoiUe4gDBArD4Vo-FwlPX0Lm-bC59Cm-YR1hl2n2WipfC9THm5e6tRAMnvgrba32SFt1YZYfK5qx3JteW07qYuaVqYmgcDioitXz5Fp8T/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgwf_CZ4xZAxPMue1BgL3kiVuajaoQVtBDYyyoiUe4gDBArD4Vo-FwlPX0Lm-bC59Cm-YR1hl2n2WipfC9THm5e6tRAMnvgrba32SFt1YZYfK5qx3JteW07qYuaVqYmgcDioitXz5Fp8T/" width="320" /></a></div></div><div><br /></div>From <a href="https://hipfoodiemom.com/2014/08/13/kimchi-bruschetta/">here</a><br /><br /> <b>Ingredients</b><br /><ul style="text-align: left;"><li>1 tablespoon extra virgin olive oil</li><li>1/2 french baguette sliced</li><li>1 garlic clove peeled and left whole</li><li>1 tablespoon sesame oil</li><li>1 1/2 heaping cups kimchi chopped</li><li>1 medium to large sized tomato diced with the seeds removed</li><li>fresh ricotta cheese</li><li>fresh green onions diced for garnish</li></ul><b>Instructions</b><br /><ol style="text-align: left;"><li>Using a large nonstick skillet, heat the olive oil over medium heat. Add the baguette slices and cook until well toasted on each side; for about 2 to 3 minutes on each side. Remove from heat, rub one side of all the baguette slices with the garlic and set aside.</li><li>Using a medium to large sized nonstick skillet, heat the sesame oil over medium high heat. Add the kimchi and sauté for about 3 to 4 minutes, or until heated through. Remove from heat and set aside to cool for a few minutes. Combine the fresh diced tomatoes and sautéed kimchi and mix well.</li><li>To assemble: spread the ricotta cheese on each baguette and top with the tomato/kimchi mixture. Garnish with the diced green onions and serve immediately.</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6690498719486227560.post-71400908547393304392021-05-20T06:37:00.002-07:002021-05-22T17:15:22.649-07:00Beef and Broccoli (Instant Pot)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zX5r-_u5FWnjJj2C7wlVRg630mG_62O1XyaV67zIymPkIr-zPN8iB7GsPzquLxTvAG3ogcp1At1n2XHja07likf5rDGMMmf-ugMy2D_vVGbxTDRKD6v-_yvDnxDl3owVu8pgPwqzwgsJ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1152" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zX5r-_u5FWnjJj2C7wlVRg630mG_62O1XyaV67zIymPkIr-zPN8iB7GsPzquLxTvAG3ogcp1At1n2XHja07likf5rDGMMmf-ugMy2D_vVGbxTDRKD6v-_yvDnxDl3owVu8pgPwqzwgsJ/" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><p>From <a href="https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/">here</a></p><b>Ingredients</b><br /><ul style="text-align: left;"><li> 1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips</li><li> Fresh ground pepper</li><li> 2 teaspoons olive oil</li><li> 1 medium onion, finely chopped</li><li> 4 cloves garlic, minced</li><li> 3/4 cup beef broth</li><li> 1/2 cup soy sauce</li><li> 1/3 cup brown sugar</li><li> 2 tablespoons sesame oil</li><li> 1/8 teaspoon red pepper flakes</li><li> 1 pound broccoli florets, diced into bite-size pieces</li><li> 3 tablespoons water</li><li> 3 tablespoons cornstarch</li><li>Cooked rice, for serving</li><li> Toasted sesame seeds for garnish, optional</li></ul><div><b>Instructions</b></div><ol style="text-align: left;"><li>Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned—do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.</li><li>Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.</li><li>Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.</li><li>Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.</li><li>While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.</li><li>When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.</li><li>In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.</li><li>Serve over hot, cooked rice and garnish with sesame seeds.</li></ol><div>Alternate broccoli cooking method:</div><ol style="text-align: left;"><li>Before browning the beef, place 1 cup water and a steamer basket in the bottom of the pressure cooking pot. Select High Pressure and set the cook time for 0 minutes. When the cook time ends, use a quick pressure release. When valve drops, carefully remove the lid. Transfer the cooked broccoli to a bowl and cover tightly. Discard the water and wipe out the pressure cooker, then continue with the recipe as directed.</li><li>Or, you can simply add the broccoli to the pot after pressure cooking. Lock the lid in place, select the Keep Warm setting, and let the broccoli steam in the sauce until it reaches desired crispness.</li></ol><div><br /></div> Unknownnoreply@blogger.com0