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Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.

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Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Green lentil soup

15 Nov

Green lentil soup (adapted from joanne-eatswellwithothers.com)

  • 1 Tbs. coconut oil
  • 1 onion, sliced thin and chopped
  • ~1 tsp. fresh thyme
  • 1 1/2 tsp. turmeric
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • pinch of nutmeg
  • 1 c. diced tomatoes, drained
  • 6 c. chicken or vegetable broth
  • 1 1/2 c. dry french green lentils or 3 c. presoaked lentils
  • 1 1/4 c. coconut milk
  • large handful chopped greens
  • 1 tsp. sea salt

Saute the onion in the coconut oil ~5 min. Add the tomatoes, thyme, turmeric, cardamom, cinnamon, cloves, and nutmeg. Cook for another minute. Add the broth and lentils. Bring to a boil, then turn heat down, cover, and simmer. When lentils are soft (~25 min later), add the greens, coconut milk, and salt to taste. Heat until warmed through.

Good with tortilla chips on top. 

Spelt waffles

12 Jun

Spelt waffles

  • 2 c. spelt flour
  • 1/4 c. apple cider vinegar
  • 1 3/4 c. buttermilk
  • 2 Tbs. coconut oil
  • 2 Tbs. butter
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. cream of tartar
  • 3/4 tsp. sea salt
  • 1/2 to 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 3 eggs

Soak the spelt flour in the vinegar and buttermilk overnight. The next morning, preheat the waffle maker and melt the coconut oil and butter over low heat, set aside to cool. Combine the baking powder, baking soda, cream of tartar, sea salt, and cinnamon. In a separate bowl, stir together the eggs, vanilla, butter and oil. Dump the dry ingredients into the egg mix, quickly whisk together, then dump into the soaked spelt. Stir quickly with a wooden spoon until combined. Let sit and puff up a few minutes before you put into the waffle maker.

Chicken and barley soup

19 May

Chicken and barley soup

  • olive and avocado oil
  • 1 1/2 c. celery, thinly sliced
  • 1 1/2c. carrots, diced
  • 1/2 c. onion, diced
  • 1/2 lb. mushrooms, thinly sliced, then chopped
  • handful of fresh thyme, destemmed
  • 2 bay leaves
  • 1 Tbs. chicken better than bouillon
  • chicken broth + water = 2 1/4 qts.
  • 3/4 c. barley, uncooked and rinsed
  • leftover cooked chicken, diced to bite size
  • 1/2 cabbage, thinly sliced and chopped
  • sea salt to taste
  • sausage, cooked and diced (optional, in lieu of chicken)

Cook the celery, carrots, and onion over med-low heat in oil for ~5 to 10 min. Add the mushrooms, cook another 5 min. Add the thyme, bay leaves, broth, water, and barley. Bring to boil, then cover and simmer. Barley needs to simmer for 50 min. About 20 min. before serving, add the chicken and cabbage.

Glazed salmon

27 Mar

Glazed salmon (from recipesfromoma.wordpress.com)

  • 2- 6oz. salmon fillets
  • 1 tsp. salt
  • pepper
  • 2 garlic cloves, crushed and minced
  • 1 Tbs. mustard
  • 1 Tbs. honey
  • 1 1/2 Tbs. oil (used avocado oil)

Preheat oven to 400 degrees F. Combine the salt, pepper, garlic, mustard, honey, and oil in a bowl and whisk into a paste. When the oven is preheated, preheat a cast iron pan over medium heat. Add a little oil to the pan. Cover the flesh side of the salmon with the paste and place the fish (skin side down) on the pan until brown. Then place pan in the oven and cook until done (check after 5-7 min).