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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Mark’s Famous Mac
December 11, 2016, 11:16 pm
Filed under: Company, favorites, main course, pasta

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.



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 😎   



Alana’s Porketta
December 12, 2014, 8:01 pm
Filed under: main course

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Trader Joe’s Spaghetti Squash Carbonara
July 11, 2014, 3:30 am
Filed under: main course, Sunday, weeknight

From http://www.traderjoes.com/recipes/recipe.asp?rid=171
We enjoyed this, though next time I might change up the sauce.

1/2 large TJ’s Spaghetti Squash
3 slices TJ’s Applewood Smoked Bacon, cut into moderate-sized bits
1 clove TJ’s Garlic, minced
1/2 cup TJ’s Light Cream Cheese, cubed
3/4 cup TJ’s Fresh English Peas
3/4 cup TJ’s Milk
1/3 cup TJ’s Grated Parmesan Reggiano Cheese
Cook the squash: Use a sharp knife to cut squash in half lengthwise. Use a large table spoon to scrape out the seeds and string. Season with salt and pepper, place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. Cover dish with cling wrap and microwave on high for 8-10 minutes. Allow to cool enough to handle before unwrapping. Use a table fork to scrape squash from top to bottom to separate flesh into strands of “spaghetti.” Prepare Sauce: Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon and drain on a paper towel. Pour off bacon drippings. Add garlic to pan and sauté until opaque, about 1 minute. Add milk, cream cheese and peas; simmer over very low heat until cream cheese is melted and mixture is well blended and heated through. Add more milk if too thick. Add squash and bacon; toss to coat. Sprinkle on Parmesan cheese and serve right away. Serves: 4
Cooking Time: 30 – 40 Minutes



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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Pasta al Pomodoro
June 18, 2014, 2:43 am
Filed under: Company, favorites, main course, pasta, Sunday, weeknight

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.