faux foodie


Aloo Gobi Instant Pot
April 9, 2017, 3:12 am
Filed under: favorites, Health, main course, Make'n'freeze, weeknight

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.

Ingredients
  • 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
Instructions
  1. Turn Instant Pot to Saute mode.
  2. Add oil and coriander seeds. Sauté for 30 secs.
  3. Add onions and mix well; cook until soft.
  4. Add tomatoes, mix and cook for another min.
  5. Add the rest of the seasonings. Stir
  6. Add potatoes and cauliflower florets.
  7. Add 1/2 cup water (HIGH ALTITUDE-3/4 cup). Mix well.
  8. Put Instant Pot lid on with pressure valve to sealing. Cook on Manual (Hi) for 3 mins (HIGH ALTITUDE 5 minutes).
  9. Quick Release and stir gently. Check potatoes for softness. Cook longer if necessary. Garnish with cilantro.
  10. Serve hot with naan or jasmine rice (love using my IP as a rice cooker).
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Lentil and Okra Curry 
February 24, 2016, 11:03 pm
Filed under: Company, favorites, Health, main course, Make'n'freeze

 
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 😎   



Cucumber Avocado Salad
July 9, 2015, 3:52 pm
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. 

 



Chocolate Avocado Smoothie
December 4, 2014, 12:12 am
Filed under: breakfast, Health, snack

Adapted slightly from Oh She Glows. We loved this, and it kept in the fridge for a few days. 🙂

Yield: 2 cups

Ingredients:

  • 1/2 large avocado, frozen (flesh only)
  • 1 cup almond milk
  • 2 tbsp raw cacao powder or cocoa powder
  • 2 medjool dates, pitted (soak in water for 10 minutes first)
  • 1/2 tsp pure vanilla extract
  • pinch of fine grain sea salt
  • 3-4 ice cubes, add until very cold

Read more: http://ohsheglows.com/2012/05/07/crazy-woman-chocolate-blender-pudding/#ixzz3KsomLBPL



Almond Meal Zucchini Bread
July 28, 2014, 3:23 pm
Filed under: breakfast, dessert, Health, snack, Summer

Ingredients:

3 cups blanched almond flour
4 teaspoons cinnamon
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
6 eggs, beaten
1/2 cup honey
2 ripe bananas
2 cups shredded, unpeeled zucchini
Instructions:

Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a bowl.
Place the wet ingredients in a bowl and mash or mix together.
Slowly add the dry ingredients.
Spoon the batter into 1 large cake pan. You can also use this batter to make muffins.
Bake for 30 minutes until the middle is set and a toothpick comes out clean.



Flourless Salted Caramel Chocolate Chip Cookies
July 13, 2014, 3:26 am
Filed under: Company, dessert, favorites, Health

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



Herb Cubes
July 1, 2014, 3:25 am
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?

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