Chicken Tender Wrap

January 14, 2024

Frozen, breaded chicken tenders and flour tortillas turn into spicy chicken wraps with bold flavor and a pop of bright citrus.

ingredients

amount	ingredient
1	flour tortilla, large, warmed
1 slice	cheese, American (optional)
1 – 2	chicken tenders, spicy
to taste	mayonnaise
to taste	hot sauce
to taste	onions & jalapeños, pickled
to taste	cilantro, fresh, chopped
to taste	lettuce greens

assembly

heat tortilla according to preference (see notes below)
if using cheese, lay cheese on top of hot tortilla and add hot chicken tender on top so the cheese melts easily
layer the rest of the ingredients on top, ending with the lettuce so that you can more easily hold things down to roll without getting your hands dirty
roll up tortilla; it’s not necessary for complete overlap if you’re careful with holding it properly while eating

notes

naturally, all amounts are to-taste so do and use whatever you like
tortilla can be heated any way you prefer:
- stovetop: on a griddle, tawa, comal, or dry frying pan, turning to get nice brown spots and taking it off the heat once desired doneness is reached; do not heat too long or it will become crunchy and not foldable
- microwave: lay tortilla on microwave -safe plate and cover with a damp paper towel, heat until just warmed through; this will yield a soft, pliable tortilla that’s not crunchy at all
- airfryer / toaster oven / oven: heat for a few minutes until warmed through; avoid getting brown spots as it will turn into a giant tortilla chip pretty quickly, especially in a toaster oven or air fryer which works faster than a standard oven
any chicken tender will work, I use a spicy breaded variety and pop it in the airfryer for 20-25 minutes, flipping halfway through
I use Frank’s hot sauce and find the simplicity of it plays nicely with both the mayo and pickles
for the greens, use whatever you have on hand: iceberg, spring mix, spinach, arugula, celery tops, romaine, etc.

american ○ better than takeout ○ chicken ○ frozen foods ○ fusion ○ meat ○ one pot pan or bowl ○ photo ○ sandwich

Mac & Cheese

October 30, 2023

credits

Recipe adapted from The Salty Marshmallow.

ingredients

in the pressure cooker

Amount	Ingredient
1 lb // 16oz // 453g	dry pasta (medium size)
4 cups	water
32g	no-chicken base
2 T	butter
1 T	hot sauce
1 T	red pepper flakes
1 tsp	garlic powder
1 tsp	black pepper
½ tsp	salt

for stir-in

Amount	Ingredient
½ cup / 120g	milk
½ cup / 116g	heavy cream
240g	cheddar, preferably sharp
120g	cheese 2^*
60g	parmigiana reggiano, shredded (or blended)
2 tsp	mustard, stone ground
1 tsp	mustard, hot honey (Inglehoffer)

^*see notes

process

add all ingredients under “in the pressure cooker” to pressure cooker

Pressure: High
Time: 5 minutes
Release: 5 minutes natural, then quick release

add milk, heavy cream, and both mustards, mix thoroughly
add handfuls of cheese, stirring in between until melted, until all cheese is done

notes

any medium size pasta shape will work fine; my favorite is cavatappi
any combination of cheeses can be used, but classic mac and cheese flavor relies on a cheddar-forward profile, the sharper the better (or per preference)
can replace the milk and heavy cream with 1 cup of milk instead (tested)

cheese 2

The original recipe used mozzarella for all 120g of cheese 2, but that was a bit “meh.” This slot is a good place to experiment. The picture below used half Jarlsberg and half shredded Mexican blend. The Jarlsberg adds a really nutty flavor and amazing cheese pull. Also makes a great grilled cheese.

See the freezing guide for tips and information on freezer-safe food storage.

Instant Pot // Mains // Recipe

american ○ better than takeout ○ dump and go ○ freezer friendly ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Mashed Potato Bowl

June 22, 2022

Build a mashed potatoes bowl by adding leftovers you already have on hand. This is a great way to clear out the fridge and use up items on their last legs. Food waste is bad, mkay?

Vegetables

Steamable vegetables like corn, spinach, or broccoli are easiest, whether fresh or frozen. Just pop them into the microwave until desired tenderness is reached.

For fresh vegetables that release a lot of liquid, like onions, mushrooms or bell peppers, you can roast them in the oven or give them some heat on the stovetop, first.

The mashed potatoes themselves can also be microwaved. Add a little bit of liquid (water, milk, or cream) to keep them from drying out too much, if that’s a concern.

Protein

Bulk up your bowl with whatever meat or beans you have on hand, whether that’s chapli kabab, chicken tenders, deli meat, or leftover lentils.

If adding meat, I’d avoid heating it in the microwave, since I hate the taste of microwaved meat. Either heat it separately via another method (stovetop, oven, toaster oven or airfryer), or simply bury it under the piping hot vegetables for a few minutes to warm up.

Toppings

Mix everything up and add gravy or cream sauce to keep things from getting too dry. Other toppings include jams or jellies for a bit of sweetness, chutneys for a chatpata kick, or your favorite hot sauce.

Other suggestions include cheese, fresh herbs, fresh cracked black pepper. Use what you have.

Mains // Meal Ideas // Microwave

american ○ comfort food ○ fusion ○ one pot pan or bowl ○ photo ○ quick
Bistro Turkey Sandwich

April 26, 2022

Layer balsamic vinegar (or lemon balsamic vinaigrette), boursin cheese, arugula, sliced tomatoes and smoked deli turkey on toasted bread.

Mains // Meal Ideas // Oven

meat ○ photo ○ quick ○ sandwich ○ turkey

Aloo Baingan

April 22, 2022

Credits

Recipe adapted from Tea for Turmeric

Ingredients

Amount	Ingredients
50g	oil
245g	onion, chopped
1¾ tsp	salt
300g	tomatoes
1 T	garlic, minced
1 T	ginger, minced
1	serrano pepper
1 tsp	cumin seeds
1 tsp	cumin powder
½ tsp	coriander powder
½ tsp	turmeric
½ tsp	black pepper
¼ tsp	cayenne
400g	potatoes, diced
360g	eggplant, diced
½ tsp	chaat masala
½ tsp	coriander seeds, crushed
¼ cup	cilantro, fresh, chopped
1 T	lemon juice, fresh
~2 cups	water, as needed

Process

sauté onions and salt in oil until golden brown
add tomatoes, ginger, garlic, serrano pepper; saute until fragrant and tomatoes begin to break down
add all the spices listed from cumin seeds – cayenne; cook for a few minutes
add potatoes and eggplant, cook down until the oil starts separating from the tomato gravy; at that point, add a ½ cup of water and keep cooking until potatoes and eggplant are tender
add chaat masala, crushed coriander seeds and turn off heat
add cilantro and lemon juice

Nutrition

Per 100g of salan: 118 calories

Notes

ground spices can burn easily, so it’s good to have them measured out and set aside so they can be added in one go in step #3
in step #4, you can cover the pan to help steam the vegetables and speed things along
keep ~2 cups of water on standby and add as necessary to deglaze pan, add steam, etc. at ANY point in this cooking process; use about a tablespoon or two at a time. you may not use all of it.
cook until potatoes and eggplant have reached your preferred consistency

Mains // Recipe // Stovetop

better than takeout ○ calories calculated ○ desi ○ pakistani ○ photo ○ vegetarian

Dahi Pallay

April 22, 2022
Ingredients

dumplings (pallay)

Amount Ingredient
~½ cup gram flour (besan)
as needed water
1 tsp cumin seeds
to taste salt
as needed oil for frying

Yogurt (dahi)

Amount Ingredient
1 container yogurt
as needed milk
2 potatoes, medium
1½ cups chickpeas, cooked
⅛ – ¼ tsp cayenne peppper
1 tsp cumin seeds
to taste salt

Process
1. score potatoes (for easy-peel) and set to boil in salted water
  - OR set on trivet in Instant Pot with a cup of water for (8-10 minutes)
    
    can also cover with water in Instant Pot (without trivet)
  - OR pierce with a knife and microwave until cooked through (5-10 minutes)
2. mix the yogurt with milk to thin out until desired consistency is reached (keep it thinner than you want the final dish to be since the pallay will soak up the liquid and thicken the overall mixture, as will refrigeration)
3. add spices, chickpeas; whisk and set aside in fridge
4. prepare the pallay batter by adding all the ingredients to a bowl and mixing until there are no lumps; you may need to scrape some lumps against the bottom and sides of the bowl to crush them. use as much water as needed to get a runny consistency, something like crepe batter.
5. heat frying oil in wok, sauce pot, or something deeper than a frying pan, preferably
6. drain potatoes, peel, and refrigerate until they’re easy to handle; cubing hot potatoes is a hassle and causes crumbling/smushing
7. when the oil is ready, dollop blobs and strings of batter in and fry in batches until light or golden brown. vary the shapes so you have some dumpling shapes and some thinner strings or dots. dump fried pallay into large mixing bowl. repeat until all batter is used up.
8. cover fried pallay in water for 1-2 minutes; check to see that even the hard pieces have softened up, then drain completely and add to yogurt mixture
9. cube chilled potatoes, add to yogurt mixture
10. mix until everything is thoroughly coated; refrigerate and serve once fully chilled
Notes
- recipe as written is a bare-bones base to build off of; but I often like it just like this
mix-ins & toppings
- tomatoes
- thin-sliced onions
- some like to sweeten this dish with a little sugar (to taste)
- a drizzle of tamarind chutney adds sour / tangy notes
- dahi palla are often served with chaat masala sprinkled on top as a garnish and to add color
Mains // Recipe // Stovetop

calories calculated ○ cold ○ desi ○ mom’s recipe ○ pakistani ○ photo ○ vegetarian
Quasi-Caprese Bagel

April 19, 2022
Ingredients

Amount Ingredient
1 bagel, toasted
25g boursin, cracked pepper
~4 tomatoes, cherry
1 tsp balsamic vinegar
3 basil leaves, fresh, ribboned

Process
1. toast bagel
2. spread each slice with boursin; layer other ingredients on top
Nutrition

470 calories

Notes
- I used and recommend an everything bagel
- you can use any flavor of boursin, but I recommend the cracked pepper one; if you don’t have it, crack some fresh black pepper on top of whatever flavor boursin you have, after spreading
- can turn it into a breakfast sandwich by adding an over easy fried egg on top
Mains // Oven // Recipe

better than takeout ○ breakfast ○ calories calculated ○ italian ○ photo ○ quick ○ sandwich ○ vegetarian

Amount	Ingredient
~½ cup	gram flour (besan)
as needed	water
1 tsp	cumin seeds
to taste	salt
as needed	oil for frying

Amount	Ingredient
1 container	yogurt
as needed	milk
2	potatoes, medium
1½ cups	chickpeas, cooked
⅛ – ¼ tsp	cayenne peppper
1 tsp	cumin seeds
to taste	salt

Amount	Ingredient
1	bagel, toasted
25g	boursin, cracked pepper
~4	tomatoes, cherry
1 tsp	balsamic vinegar
3	basil leaves, fresh, ribboned

Chicken Salan

April 12, 2022

Credits

Recipe adapted from Tea for Turmeric.

Ingredients

Amount	Ingredients
1½ lb	chicken breast, raw, cubed
50g	oil
160g	onion, chopped
1½ tsp	salt
150g	tomatoes, chopped
1	serrano pepper, slit
1 T	garlic, minced
1½ tsp	ginger, minced
6	black peppercorns, whole
3	cloves
1 tsp	cumin seeds
½ tsp	cayenne pepper
½ tsp	turmeric
¼ tsp	coriander powder
¼ tsp	cumin powder
1½ cup	water
½ tsp	coriander seeds
½ cup	cilantro, chopped

Process

Sauté onions, salt in oil until lightly golden; deglaze with a tablespoon or two of water, if necessary
Add tomatoes, serrano, ginger, garlic; sauté for a few minutes
Add chicken; sauté until color changes and chicken is no longer pink on the outside, about 5 minutes
Add all the spices except coriander seeds; sauté for 2 minutes
Add water

Pressure: High
Time: 7 minutes
Release: natural for 5 minutes

Taste for salt, add coriander seeds, chopped fresh cilantro; serve

Nutrition

Total Recipe: 1,330 calories
Per 100g: 119 calories

Notes

After making the masala base (just before adding the chicken), you can stick blend the mixture to make a smooth consistency.
In lieu of the above, you can also chop up the onions and tomatoes in a food processor before they go in the pot. I don’t bother with either of these.

Instant Pot // Mains // Recipe

calories calculated ○ chicken ○ desi ○ meat ○ one pot pan or bowl ○ pakistani ○ photo

Charred Asparagus with Beets, Dates, & Goat Cheese

April 10, 2022

Credits

Recipe adapted from Bon Appétit

Ingredients

Amount	Ingredients
2	beets, sliced thin
1	lemon, juice + zest of
¼ tsp	salt
15g	extra virgin olive oil
450g // 1 lb	asparagus
1 tsp	black pepper, fresh cracked
½ tsp	red chili flakes
55g	dates, pitted, sliced
85g	goat cheese, crumbled
2 T	mint, fresh, ribboned

Process

Toss beets in lemon juice, lemon zest, salt; set aside
Char asparagus in olive oil over medium-high heat
Sprinkle fresh cracked black pepper, chili flakes
Add chopped dates, cook til softened (about 3 minutes)
Add beets along with juices in bowl
Turn off heat; top with goat cheese, mint

Nutrition

Total recipe: 650 calories
Per 100g: 102 calories

Notes

85g goat cheese makes it quite decadent; this can easily be reduced

Charred Asparagus with Beets, Dates, & Goat Cheese

Mains // Recipe // Stovetop

better than takeout ○ calories calculated ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Spicy Cheddar Arugula Toast

January 18, 2022
Layer upscale flavors on light, rustic toast for a boutique bistro experience. Great for breakfast as it’s light on the stomach.

Ingredients

Makes 1 serving

Amount Ingredient
57g Pane Turano Italian bread, toasted
32g red pepper fruit spread
40g cranberry white cheddar
~¼ cup arugula

Products

Aldi
- Pane Turano Italian Bread
- Specially Selected Red Pepper Fruit Spread
Costco
- Maple Leaf Cheese Cranberry White Cheddar
Assembly

Layer bread with ingredients in the order listed.

Nutrition

393 calories

Notes
- Ingredients as listed makes 2 decent sized toasts, though only one is pictured.
Airfryer // Mains // Meal Ideas

better than takeout ○ breakfast ○ calories calculated ○ low effort ○ photo ○ quick ○ vegetarian

Amount	Ingredient
57g	Pane Turano Italian bread, toasted
32g	red pepper fruit spread
40g	cranberry white cheddar
~¼ cup	arugula

ingredients

assembly

notes

credits

ingredients

in the pressure cooker

for stir-in

process

notes

cheese 2

Vegetables

Protein

Toppings

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

dumplings (pallay)

Yogurt (dahi)

Process

Notes

mix-ins & toppings

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Products

Aldi

Costco

Assembly

Nutrition

Notes