I never thought I would cook Indian food I actually like! Every recipe I’ve come across for this dish contained the spice mix garam masala, which I despise. Finally, I decided to try leaving out the garam masala. I came up with this and IT IS AWESOME. I can’t get over the fact that I made edible Indian food! And in my new instant pot!! Easily doubles in my 6 quart IP.
- 1 medium onion, thinly sliced (I buy chopped frozen and throw straight in)
- 2 tomatoes, diced
- 4 cups cauliflower florets (I buy a bag of frozen and throw straight in)
- 1 large potato, peeled and cut into small chunks (I used a giant russet)
- 1 tbsp cooking oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp coriander powder or seeds
- 1 tsp curry powder
- 1 tsp ground fennel
- 1 tsp ground ginger
- 1 tsp salt
- fresh cilantro for garnish
- Turn Instant Pot to Saute mode.
- Add oil and coriander seeds. Sauté for 30 secs.
- Add onions and mix well; cook until soft.
- Add tomatoes, mix and cook for another min.
- Add the rest of the seasonings. Stir
- Add potatoes and cauliflower florets.
- Add 1/2 cup water (HIGH ALTITUDE-3/4 cup). Mix well.
- Put Instant Pot lid on with pressure valve to sealing. Cook on Manual (Hi) for 3 mins (HIGH ALTITUDE 5 minutes).
- Quick Release and stir gently. Check potatoes for softness. Cook longer if necessary. Garnish with cilantro.
- Serve hot with naan or jasmine rice (love using my IP as a rice cooker).
Serves 3-42/3 pound elbow macaroni (yield: 4 cups cooked)
1 1/4 cups whole milk
1 1/4 tablespoons all-purpose flour
1 1/4 tablespoons unsalted butter
3 ounces Muenster, shredded
3 ounces sharp yellow cheddar cheese, shredded
2 ounces Gruyere, shredded
1 ounce Pecorino, shredded
Kosher salt
Freshly ground black pepper
Olive oil
3/4 cup sharp yellow cheddar cheese, shredded
1/4 cup breadcrumbs
Directions
1. Preheat the oven to 400 degrees.
2. Bring a pot of salted water to a boil over high heat and cook the pasta until al dente (8–10 minutes). Drain the pasta
and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.
3. In a saucepan over medium heat, bring the milk to a boil. Remove from heat.
4. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and
whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking
constantly (this will ensure that there are no lumps).
5. Add all four cheeses. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and
season with salt and pepper.
6. Remove from the heat, stir, pour the mixture over the pasta, and mix thoroughly. Transfer to a baking dish.
7. Combine the shredded cheddar and breadcrumbs. Sprinkle the mixture on top of the macaroni.
8. Bake for approximately 10–15 minutes at 400 degrees.
For this, I made Pinch of Yum’s Lentil Curry recipe and serviced over rice and stir fried okra, accompanied with avocado and lots of cilantro. Make a big batch and freeze some for later 😎 
Filed under: appetizer, Company, favorites, Health, side dish, Summer, weeknight
ingredients
1 cucumbers chopped
2 avocados
Olive oil and red wine vinegar combo
Herbs (I used cilantro)
Make your own vinaigrette, then add cucumber, avocado, and herbs.
I adored these healthy cookies from MyWholeFoodsLife.com. They are AMAZINGLY tasty.
Ingredients
1 cup cashew butter (see notes)
5 medjool dates (pits removed and soaked in water for 30 minutes)
2 T water
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp baking powder
1/4 cup dark chocolate chips
Instructions
Preheat oven to 350.
Drain the dates in the water.
In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
In a food processor, mix the cashew butter, vanilla and baking powder together.
Add the caramel to the cashew butter mixture and pulse a few times.
Lastly add the chocolate chips and pulse a few more times.
Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies.
Bake for 9-10 minutes.
Wait until the cookies are completely cooled before removing them from the baking sheet.
**You can buy cashew butter at the store, but you can also make it yourself in a food processor or high powered blender. Just take 2 cups raw cashew pieces and blend them for 5 minutes. Feel free to use another nut butter or even sunflower butter in place of the cashew butter, but keep in mind it may alter the flavor slightly.
Read more at http://mywholefoodlife.com/2014/04/27/flourless-salted-caramel-chocolate-chip-cookies/#s5TOXS3FRlJ09BMg.99
Filed under: appetizer, chicken, Company, favorites, Health, main course, pasta, weeknight
We are going out of town tomorrow but had so many herbs in our garden dying to be eaten. We decided to pick them all– including basil, mint, chives, and parsley– and throw them in a food processor with parmesan, olive oil, salt, pepper, and garlic cloves. I didn’t measure any of the ingredients but instead just tasted a few times. Then I froze into ice cubes. I plan to use them for quick dinners with pasta, fish, or chicken. Any other ideas for these little flavor gems?
From Bon Appetit. Delightful!
INGREDIENTS
1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 oz. can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 oz. bucatini or spaghetti
2 Tbsp. cubed unsalted butter
1/4 cup finely grated Parmesan
PREPARATION
Heat extra-virgin olive oil in a 12″ skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Mix together the entirety of all three containers
and serve with crackers or a baguette. Delightful and healthier than a lot of appetizers. Also good as a summer side dish.
faux foodie 