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).
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.
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
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.
Ingredients:
1 tablespoon of oil (any kind)
1 medium onion coarsely chopped
1 garlic clove, minced or chopped
half a pound of new red potatoes, cut into 1/2 inch cubes (about one and 1/2 cups). I used small heritage fingerling potatoes
half a cup of frozen corn
1 chopped red pepper
1 14.5 oz can of white hominy, drained and rinsed
1 14.8 oz can ready to serve vegetable broth
1 4.5 oz can chopped green chiles
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 medium zucchini quartered and cut into 1/4 inch slices (about 1 cup) – I also put in a summer squash
4 teaspoons fresh cilantro
Heat oil until hot. Add onion and garlic – cook until onion is crisp-tender and garlic just begins to brown, stirring frequently
Add all remaining ingredients except zucchini and cilantro. Bring to boil. Reduce heat, cover and simmer about 10 minutes
Add zucchini, simmer uncovered 8-10 minutes until zucchini is tender. Sprinkle with cilantro and serve.
We made this for the Golden Globes and both loved it. DELISH!
Ingredients:
- 1 lb pasta
- 1 cup creme fraiche or sour cream
- 3 lemons, juiced and zested
- 10 oz spinach
- 2 containers mushrooms
- parmesan cheese to taste
Directions:
Stir fry mushrooms in a bit of oil and wine or vinegar until cooked fully. Set aside. Cook pasta until al dente. Meanwhile, stir in lemon juice and zest into creme fraiche (sour cream would work) and set aside. When pasta is done, reserve 1/2 cup cooking liquid and drain. Return pasta to pot. Add lemon mixture, spinach, parmesan, and mushrooms. Combine, whisking in reserved liquid if necessary. Season with salt and pepper to taste, top with parmesan.
Filed under: appetizer, favorites, Health, Lunch, side dish, Soup, weeknight
A simple, cleansing soup to warm you in the winter and treat your body right.
ingredients
makes 1
- 1 cup chicken or vegetable stock
- 1 avocado
- 1 tablespoon miso
- 1/2 cup almond milk
Blend until smooth!
Our friend made this for us–it is delightful. Tastes delicious but also healthy. I plan to make several and freeze them.
Ingredients
¼ cups shredded parmesan cheese
Directions
- Preheat your oven to 375.
- Spray a 9-inch pie plate with nonstick spray. Layer the potato rounds on the bottom and sides of the pan – note that you probably won’t fill in every crack with potato and that’s OK. Bake the potatoes in the oven for about 10 minutes until they start to look a little translucent; set aside while you finish the rest of the prep.
- In a large bowl whisk together the eggs and milk until smooth. Add in the seasonings and whisk until well-combined. When the potatoes are done par-baking layer the spinach on top of the potatoes and the cheese on top of the spinach.
- Gently pour the egg mixture over the top, being sure to redistribute the cheese as needed to make it all even. Layer the tomatoes on top of the egg mixture.
- Bake at 375 for 30-40 minutes until the middle is no longer jiggly. Sprinkle with the parmesan cheese and broil just until the cheese on top is brown and bubbly. Remove from oven and let sit for 5 minutes before serving. Devour!
faux foodie 