Cheeseless Mac and Cheese

 Cook half lb of pasta

Add 8 oz of spinach when almost done

Drain

Return to heat with some reserve water

Add 2 lightly beaten eggs and 2T cream

Add garlic, salt, pepper

Cook until thickened 

Moroccan Stuffed Eggplant

Double from original

Ingredients

Eggplant

  • 4 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
  • 3/4 tsp cooking salt / kosher salt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

  • 1 T coriander
  • 1T paprika
  • 2 tsp cumin
  • 1.5 tsp all spice powder
  • 1 tsp garlic powder
  • 1 t ginger
  • 1 t turmeric powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper

Spiced beef or Lamb topping

  • 2 tbsp olive oil
  • 4 garlic clove , finely minced
  • 1 onion , finely chopped
  • 1 lb beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
  • 1/2 tsp cooking/kosher salt
  • 4 tsp tomato paste (Note 3)
  • 1/2 cup water

To Serve

  • Yogurt , plain
  • 4 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
  • 4 tbsp pinenuts , toasted (Note 4)

Instructions

  • Preheat oven to 180°C/350°F (160°C fan).
  • Sweat eggplants (recommended, see Note 5 to skip) - Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
  • Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
  • Roast eggplant - Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
  • Spiced topping - Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
  • Assemble - Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!

Notes

1. Eggplant/aubergine - Don't get too hung up on eggplant size. I always provide weight and measurement because they vary so much in size - what is a "medium eggplant"??! If you have giant ones, you'll just have a thinner layer of topping (there's enough flavour in this dish you won't feel robbed). If you have tiny ones, pile it on higher or reserve leftover meat for another purpose. 
2. Spice subs - With so many in this spice mix, it's fine if you're missing one...or even three! Just dial up some of the others to make up for flavour. Specific subs:
  • All spice - mixed spice
  • Garlic powder - onion powder, or fresh garlic
  • Ginger - more garlic
  • Turmeric powder - saffron
  • Cinnamon - more all spice
3. Tomato paste - or sub water + paste with 1/4 cup crushed tomato or passata. I offer this as a suggestion as I always seem to have a partial bottle of passata in the fridge!
4. Toasting pinenuts - Small skillet, no oil, medium heat, toss until golden and smells toasty. Remove from pan straight away.
5. Eggplant sweating - Draws out excess water so you don't end up with water in the eggplant halves that dilutes eating flavour. Removing bitterness from eggplant - generally speaking, this has been bred out of eggplants sold these days. I've never had a problem.
Don't have time to sweat? Just cut 2 x 3cm/1" slits in the skin so the water escapes while roasting. Also, expect to add 5 to 10 min to roasting time.
6. Yogurt tip - To make the yoghurt even tastier, mix 1/4 cup of yoghurt with 1/2 garlic clove, minced, a small squeeze of lemon, salt and pepper. Set aside for 30 minutes to let the flavours develop. I do this for company. :)
Make ahead - Roast the eggplant and meat filling. Fully cool both, uncovered, then put into containers in the fridge. Re-warm both using method of choice (juice up the meat with a splash of water if needed) then assemble!
Leftovers will keep for 3 days in the fridge. Not convinced cooked eggplant will freeze well but the meat will be fine for 3 months!
Nutrition per serving, using lean beef - 2 eggplant halves (i.e. one whole eggplant) per serving. This is a satisfying meal even by itself!



From Grace

Original:  https://www.recipetineats.com/moroccan-baked-eggplant-with-beef/#wprm-recipe-container-25354

Spinach Pasta

1 stick salted or unsalted butter, sliced into a few pieces
2 large head garlic, halved crosswise
Kosher salt
18 ounces (2x 9 ounce bags) baby spinach
1 pound (455 grams) thin spaghetti such as angel hair or capellini
Freshly ground black pepper
Pecorino romano, to finish
Heat oven to 375°F (190°C).

Cut butter into slices, arrange in a small baking dish. Sprinkle with salt. Cut garlic heads in half (no need to peel). Arrnage in butter. Cover dish with foil, bake for 35-45 minutes until garlic is completely soft. (Note, don't use stray cloves, they will burn).

Empty the garlic cloves into the melted butter. I do this by lifting the peels out of the butter with tongs, allowing most cloves to fall out, and using the tip of a knife to free the cloves that don’t. Scrape any browned bits from the sides of the baking vessel into the butter.

Start boiling water.

Place the spinach in a blender, and pour the garlic butter over it. Add several grinds of black pepper, and/or a couple pinches of red-pepper flakes, and blend the mixture until totally smooth. If to thick, add 1 to 2 tablespoons of pasta water (from boiling pot with pasta).

Cook your pasta in well-salted water until 1 to 2 minutes shy of done. Before you drain it, ladle 1 cup pasta water into a cup, and set it aside. Hang on to the pot you cooked the pasta in.

Pour the spinach sauce into the empty spaghetti pot, and add the drained pasta and a splash of pasta water. Cook over medium-high heat, tossing constantly, for 2 minutes, until the sauce thickens and coats the pasta. If the pasta sticks to the bottom of the pot, add more reserved pasta water. Finish with freshly grated cheese.

Originally from: https://smittenkitchen.com/2022/11/green-angel-hair-with-garlic-butter-smitten-kitchen-keepers-is-here/ 

Luca pouches

 1 bag carrots

Half bag strawberries

Half bag cherries

Half can pumpkin

Prunes

Pear juice





1 bag kale

1 bag straw berries

Prunes

Pear or orange juice


1 bag carrot

1 bag mango

Tangerine juice


Apples


Toddler Meatballs With Veggies

 Toddler Meatballs with Veggies
New; May 2024

▢1/2 cup carrots, roughly chopped
▢1/2 cup parsley leaves, lightly packed
▢1 small onion, peeled and halved
▢1/2 cup Italian-flavored bread crumbs
▢1 pound ground beef
▢1 egg
▢2 tablespoons milk
▢1/2 teaspoon salt
▢1/2 cup grated Parmesan

Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon-size meatballs and place on the prepared baking sheet.
Bake for 22-25 minutes or until cooked through. Serve with warm marinara sauce and pasta (or ketchup and other simple sides!) as desired.

original: https://www.yummytoddlerfood.com/hidden-veggie-toddler-meatballs/

Toddler Lamb Meatballs

Toddler Lamb Meatballs


New: May 2024


▢1/4 cup diced onion
▢1/4 cup diced carrot
▢2 tablespoons fresh parsley leaves (or 1 teaspoon dried parsley)
▢1 pound ground lamb
▢1 teaspoon cumin
▢1 egg
▢1/4 cup shredded cheddar cheese (or Monterey Jack)
▢1/2 teaspoon salt
▢1/3 cup plain breadcrumbs


1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and coat with nonstick spray.
2. Place the onion, carrot, and fresh parsley (if using) into the bowl of a food processor. Grind finely for about 30 seconds.
3. Add the lamb, cumin, egg, cheese, raisins or apricots, salt, and breadcrumbs or cornmeal and combine well for 30-60 seconds, stopping to scrape down the sides of the bowl as needed.
4. Form into 1-inch balls and place on baking sheet.
5. Bake for 18-20 minutes, or until just starting to brown.
6. Drain on paper towels and serve with Cucumber Sauce or in your favorite marinara sauce with a sprinkle of cinnamon and cumin.
x



 Luca hates these: 6 month-1 yr
Luca actually eats these: 15 months




original: https://www.yummytoddlerfood.com/mini-moroccan-meatballs-recipe/

Saag Paneer

 new: sep 2025

from Khushbu's book

Funfetti Cake -- Party Sized


 

Made this for Luca's Birthday

Actually makes a reasonable amount of frosting, not too much, had no leftovers

Ingredients


Cake

3 and 3/4 cups (443g) cake flour (spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

1/3 cup (80ml) vegetable oil (used peanut)

4 large eggs, at room temperature*

2 large egg whites, at room temperature*

3 teaspoons (15ml) pure vanilla extract

1.5 tablespoon vinegar, fill to 1 and 1/2 cups milk, sit for 5 min (this replaces buttermilk)

3/4 cup (135g) sprinkles


Vanilla Buttercream

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

5 and 1/2 cups (650g) confectioners’ sugar (I used a whole 680g bag of powdered sugar from whole foods)

1/3 cup (80ml) heavy cream, at room temperature

3 teaspoons (15ml) pure vanilla extract 

1/8 teaspoon salt

optional: additional sprinkles for garnish


Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. 

Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan. Put wet cake bands on pan.

Bake for around 27–30 minutes or until the cakes are baked through.  Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.


Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. (DON'T SKIP THIS STEP)!

Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.

Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.

Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.

Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.

Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.

Sheet Pan Tomato Gnocchi

 from amazon fresh recipes

Mango Lassi

 Mango Lassi


New: July 2024


1.5 c frozen mango

3/4 c greek yogurt

3/4 c milk

1 T sugar

1/4 t cardamom


Blend mangos, milk and sugar

Add in yogurt, cardamom and stir

Add saffron for garnish

Chill for an hour before serving

Naan




Naan
New: June 2024

Ingredients
1 tsp instant / rapid rise yeast (regular fine)
1/2 cup warm tap water (~40°C/105°F in temperature)
1 tbsp white sugar
2 tbsp milk , full fat (low fat ok too)
1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg, Note 2)
1/2 tsp salt , cooking / kosher
1 3/4 cups bread flour , 
30g / 2 tbsp ghee or unsalted butter , melted (Note 4)

Finishes:
30g / 2 tbsp tbsp ghee or butter , melted (Note 4)
1 small garlic clove , for Garlic Butter option (Note 5)
Nigella seeds
Coriander/cilantro , finely chopped

e naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)
Instructions
Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Egg and milk: Whisk milk and egg together.

Flour: Sift flour and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)

Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under .

Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.

Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).

Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!


from:https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510

Zucchini and Chickpea Fritters

Zucchini and Chickpea Fritters 

1 cup chickpea flour 
1/2 teaspoon salt 
1/2 teaspoon turmeric 
2 medium zucchinis, grated (about 2 cups) 
1/4 cup chopped fresh basil 
1/4 cup olive oil, divided 
3 /4 cup water, additional water as needed  
 
In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.   

Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.   

Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.   

from: https://fredhutch.cafebonappetit.com/zucchini-and-chickpea-fritters/

Tortilla de Patatas






Tortilla de Patatas

2 ½ cups extra virgin olive oil
5 medium Yukon Gold Potatoes , (about 2 - 2.5 lbs), peeled and thinly sliced (about ¼ inch thick), then quartered
1 large yellow onion, quartered then sliced
7-8 eggs , beaten
2 teaspoons crushed sea salt , divided

Instructions
 
1. Add olive oil to a large skillet over medium heat. Get it a little warm, doesn't have to be hot yet.
2. Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 ½ teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
3. Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
4. Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
5. Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
6. Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
7. Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
8. At this point, the cooked side of the tortilla de patatas should be facing up.
Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge. 
9. Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into  the center comes out clean.
10. Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

Notes
This dish can be enjoyed warm, cold, or at room temperature. Store leftovers covered, in the fridge.

Originally from: https://tastesbetterfromscratch.com/tortilla-de-patatas/

Kenji Steaks

 Rib eye or t bone

oil

butter


season steak with salt at least 45 min in advance or fridge over night

hot cast iron with oil

sear, flipping

turn to medium

add butter

baste and flip

done when 120 inside


https://food52.com/recipes/67882-j-kenji-lopez-alt-s-butter-basted-pan-seared-thick-cut-steaks

Coconut Red Lentils

 Ingredients
2 tablespoons refined coconut oil
2 large yellow onion, finely chopped (about 2 cups)
1 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste 
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice 
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)

Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving
Directions
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
Originally appeared in Food & Wine magazine, May 2024

Zucchini Fritters

 Zucchini Fritters


▢ 3 small shredded zucchini (squeezed very dry)

▢ 1 egg

▢ ⅓ cup shredded cheddar cheese

▢ ⅓ cup whole-wheat flour

▢ ½ teaspoon cumin

▢ ¼ teaspoon salt


Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.

Roll up zucchini and press to remove all excess moisture.

Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine.

Fill prepared muffin cups about half full. Bake for 20-22 minutes or until the edges and tops are lightly golden brown.

Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.


from: https://www.yummytoddlerfood.com/easy-zucchini-fritter-muffins/

Ginger Sesame Cabbage Pasta

 Ginger Sesame Cabbage Pasta

New: April 2024

Original.


1 thumb of ginger, sliced

1 head of napa cabbage, thinly sliced

Chicken powder

Soy Sauce

2 eggs, lightly beaten

Sesame oil


1/2 lb of pasta


1. Start boiling salted water for pasta

2. Add slices of ginger to a hot frying pan

3. Add white parts of thin sliced cabbage, cook for a little, then add the rest of the cabbage and turn heat down to medium low

4. Boil pasta, turn cabbage heat to low if you have to wait

5. Add chicken powder and soy sauce to cabbage

6. Add in hot noodles and let some starch water come too

7. slowly pour in beaten egg with constant mixing

8. Add sesame oil to taste


Baby Chicken Nuggets

Baby Chicken Nuggets

1 pound ground chicken
1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
½ teaspoon salt
¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
½ cup regular or panko-style bread crumbs

Instructions
  1. Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
  2. Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
  3. Flatten slightly (or shape into nuggets) and place on a parchment-lined baking sheet. 
  4. Optional: Spray or brush lightly with olive oil.
  5. Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
  6. Remove from oven, let cool for a minute or two and serve warm.

Can freeze fully cooked for 6 months


 https://www.yummytoddlerfood.com/chicken-nuggets-with-sweet-potato/

Masoor Dal (Brown Lentil Dal)

Ingredients
2 tablespoon Ghee or Oil
2 teaspoon Cumin seeds (Jeera)
2 Green chili pepper optional (japaleno)
2 Onions diced
1 tablespoon Garlic minced
1 tablespoon Ginger grated
1 can of whole tomates
2 cup Brown lentils (Whole Masoor Dal) rinsed and soaked for at least 30 min
5 cups Water
2 tablespoon Lime juice
Cilantro to garnish

Spices
½ teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
1 teaspoon Garam Masala
2 teaspoon Salt adjust to taste

Instructions
  1. Add ghee to hot dutch oven then and cumin seeds. Saute for 30 seconds.
  2. When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  3. Add tomato and spices. Stir and sauté for another 2 minutes. 
  4. Add the lentils, water and stir well.
  5. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
  6. Garnish with cilantro. Serve dal with roti, naan or rice. 
https://pipingpotcurry.com/brown-lentil-masoor-dal-instant-pot/#wprm-recipe-container-8269

Luca's Pastina

 INGREDIENTS

2 cups chicken stock (can use vegetable both or water)

1/2 cup pastina (I like using the Barillo stars)

1 egg, lightly beaten

1 Tablespoon butter

1/4 cup pecorino romano or parmesan grated + extra to serve

Salt and pepper


INSTRUCTIONS

1. In a small pot on a high heat, bring the chicken stock to a boil. 


2. Add the pastina to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid-- about 5-6 minutes.


3. Take the pastina off the heat, slowly pour in beaten egg while stirring


4. Season to taste with salt and pepper and stir through the cheese and butter. 


5. Finish off with a sprinkling of extra cheese.

Rhode Island Clam Chowder

 https://www.bowlofdelicious.com/rhode-island-clam-chowder/?fbclid=IwAR1zzgHcTdk0TEOoH0piuWZ2lpX8b9etiN8_dOEEV5tbq-dxchcUqMRehMA

Chicken Tinga

Chicken Tinga

2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) lard or vegetable oil
6 ounces tomatillos, peeled (170g; about 2 medium)
6 ounces ripe plum tomatoes (170g; about 2 medium)
4 medium garlic cloves
1 small white onion, finely chopped
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
2 tablespoons (30ml) cider vinegar
2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)
2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15ml) sauce from can
2 teaspoons (10ml) Asian fish sauce

Season chicken generously with salt and pepper. 

Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. 
Transfer to a large plate. 

Immediately add tomatillos, tomatoes, and garlic to pot (don't need to chop). Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

Add onion (chopped) and cook, stirring, until softened, about 2 minutes. 

Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. 

Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.

Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).
originally from: https://www.seriouseats.com/chicken-tinga-spicy-mexican-shredded-chicken-recipe

Banh Cuon

 

Ground pork

Wood ears

Green onion

Jicama (?)

https://www.hungryhuy.com/banh-cuon/


https://jenhdao.com/banh-cuon/

Cavolo Nero Pasta

Cavolo Nero Pasta


New: Jan 2024


1 bunch dinosaur kale -- stems removed (cavolo nero)

4 cloves garlic

200ml olive oil

200g Pasta (rigatoni best)

1 lemon

100g Parmesan

Black pepper + salt


Blanch the cavolo nero leaves in boiling salted water with 3 gloves of garlic for 3 minutes. Blend with a raw glove of garlic & the olive oil until you have a nice smooth consistency. Cook your pasta of choice in salted water. Drain & toss with the cavolo nero, finish off with extra olive oil, lemon zest, black pepper & parmesan.


Originally from: https://www.instagram.com/thomas_straker/reel/C2C3H3YISbE/

Korean Beef Bowl

 New: Jan 2024

Ingredients

1 pound lean ground beef 90% lean
3 garlic cloves minced
1 onion, thin sliced
1/4 napa cabbage, thin sliced

2 T cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

Instructions
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.


originall from: https://therecipecritic.com/korean-ground-beef-rice-bowls/

Tteokbokki 떡볶이

Tteokbokki 떡볶이

Ingredients
New: JAN 2024

suggestionL make a half recipe because this doesn't keep well

MAIN
6 oz Korean rice cakes (half bag), separated
1-2 sheet Korean fish cakes, rinsed over hot water & cut into bite size pieces
1.5 cups Korean soup stock (dried kelp and dried anchovy stock) OR just chicken broth
1 onion , thinly sliced
1/4 napa cabbage, thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
2 Tbsp gochujang (Korean chili paste)
0.5 Tbsp raw sugar
1/2 Tbsp soy sauce
1 tsp minced garlic
.5 tsp gochugaru (Korean chili flakes)

GARNISH
1 tsp toasted sesame seeds
1 tsp sesame oil
1 stalk green onion , finely chopped

Instructions
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
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