Chocolate Zucchini Cupcakes

January 26, 2024

Credits

Recipe adapted from Sally’s Baking Addiction. She has lots of incredibly helpful information so I encourage reading through her post.

Ingredients

amount	ingredient
250g	flour, all-purpose
60g	cocoa powder (not* dutch processed)*
2 tsp	baking soda
½ tsp	baking powder
1 tsp	espresso powder (optional)
½ tsp	salt
125g	oil
90g	applesauce, unsweetened
250g	sugar
15g	molasses
4	eggs
80g	sour cream
360g	zucchini, shredded
180g	chocolate chips

See notes for helpful ingredient information

Process

preheat oven: 350°

in medium bowl, combine all dry ingredients (flour through salt in the list); mix thoroughly
in a separate bowl, whisk wet ingredients (from oil through chocolate chips)
add dry ingredients to wet ingredients and mix until just combined
spray muffin tins with spray oil (or use cupcake liners), then divide the batter into the tins, almost filling each cavity

bake: ~22 minutes

let cupcakes cool for ~10 minutes on the counter, then remove from tray

nutrition

whole recipe: 1,495g = 4,517 calories
1 cupcake = 238 calories

notes

substitutions & replacement

because of the science involved, the cocoa powder can’t be replaced with dutch-processed cocoa powder; read the original recipe post for more details (see Credits section above)
if you do not have applesauce, you can just use oil; you can replace some of the oil in most baked goods with applesauce
espresso powder deepens the chocolate flavor, without giving any coffee flavor in this amount; use it if you have it, skip it if you don’t
if you don’t have molasses, use 100g of regular sugar and 150g of brown sugar

other

all ingredients should be at room temp; if you’re like me, just heat a cup of water in the microwave to generate heat and steam, then put the sour cream and eggs in the TURNED OFF microwave to warm up before you start
oil the tray really well as they will stick to dry spots easily

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

american ○ baking ○ better than takeout ○ calories calculated ○ cupcakes ○ freezer friendly ○ photo ○ vegetarian

Quick Moroccan Chicken

January 25, 2024

Credits

Recipe adapted from G-Free Foodie.

Ingredients

amount	ingredient
1½ lb	chicken breast^*
4	dried figs, halved and destemmed
4 oz	tomato sauce // marinara sauce
¼ cup	onions, chopped
1 tsp	garlic, minced
2 T	apple juice
1 T	olive oil
1	bay leaf
½ tsp	thyme, dried
¼ tsp	salt
¼ tsp	black pepper
to taste	harissa paste // hot sauce (optional)

^*frozen is fine!

Process

place all ingredients in Instant Pot

pressure: low
time: 10 minutes
release: 10-15 minutes natural release

Notes

I used frozen, thin chicken breast directly, without thawing first
It made a fair amount of soupy sauce, which I used to make couscous
- to do this, replace ½ the water used for the couscous with the sauce / liquid from this recipe
pictured below: recipe paired with couscous, hummus, and pickled onions.

Instant Pot // Mains // Recipe

african ○ chicken ○ dump and go ○ meat ○ moroccan ○ one pot pan or bowl ○ photo ○ quick

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.

Airfryer // Mains // Meal Ideas // Microwave // Oven // Stovetop

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

Fresh Pickled Onions & Jalapeños

January 13, 2024
ingredients

amount ingredient
½ onion, red
1 jalapeño
⅛ – ¼ tsp salt
½ lemon, juice of

Process
1. slice the onion very thinly, lengthwise (from pole to pole)
2. slice jalapeño very thinly into coins
3. add salt to taste—not enough to make it salty, just enough to play up the other flavors
4. add lemon juice and massage into the vegetables so that all the onions break up from their nested sections and the lemon juice nicely coats everything
5. rest ~10 minutes until the vegetables lose some of their raw bite
Notes
- can use white onions, but the flavor is better with red, as they tend to be sweeter and better for consuming raw
- I cut my vegetables very thinly; you could make thicker slices if that’s what you prefer and those may hold up better to storing (untested)
- other acids can be used as well, such as vinegars, or lime juice; I find the lemon juice adds the best burst of bright citrus flavor and tang
These pickles are best made and enjoyed fresh, but can be stored covered in an airtight container in the fridge for several days. They will lose some of their snap as the acids continue to work on the vegetables, but will still be tasty.
Accompaniments // No Cook // Recipe

better than takeout ○ condiment ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian
Freezing Guide

December 28, 2023
Many foods can easily be frozen and pulled out for later consumption. It’s a great way to maintain a “revolving pantry” on hand for emergencies or low energy days. This is also a huge help for expectant mothers, those living far from home, or those who just hate cooking and want to minimize how often they do it without eating the same thing on repeat.

How-to

Allow food to cool to room temp, then transfer to airtight, freezer-safe storage containers. If using bags (such as plastic zip-top bags or silicone bags), remove as much air as possible.

If you can, portion things out into reasonable sizes rather than freezing an entire recipe as-is. For example, divide soup into 1-cup sizes, or slice cake into single-serve portions before freezing. This will make taking out what you need later much easier. See “tools” section below for items that will make this easy breezy.

Liquids

Examples: soup, broth, masala gravy, sauces

Liquids expand when frozen, so always be sure to leave some headroom at the top, about an inch is sufficient. If there’s no allowance, the liquid won’t have anywhere to go and may explode whatever container it’s in.

Doughs & Breads

Bread is easily frozen in the package it came in (if store bought) or you can wrap home made bread in plastic wrap, secure it in a zip-top bag, or even a plastic grocery bag, then toss it in the freezer. You can freeze bread after slicing or before.

Unbaked breads, like pizza dough, can also be frozen in plastic bags. Thaw in the fridge until ready to use.

Cookie dough can be frozen either rolled into a log shape or in individual portions. Cookies can also be frozen after baking.

Cakes should be wrapped tightly in plastic wrap, and in a deep cake pan, if possible. Cakes can be frozen whole or sliced.

Use

Most items can be thawed safely in the microwave, but the easiest method and the one which retains the best food quality is to transfer the item to the fridge, giving it enough time to defrost before you need it. How long it will take depends on the item and its shape; thinner items will be ready more quickly. Something like marinara sauce in a 32oz jar will take maybe 2-3 days to fully thaw, for example.

Some items can also be used from frozen, such as tomato that are being cooked and incorporated into dishes or ginger and garlic pastes, or even ground beef.

Tools

Several kitchen tools make this task much easier, see below for direct product links. These are not affiliate links.

prep
- jar funnel or canning funnel
- good sized ladle
- silicone spatulas
storage

Silicone portioning trays have been a game changer for me. The original, well-known brand (and the one I initially purchased) I will not link to, as the founders are Zionists, I’m fairly certain. Their web presence conveniently scrubbed all mention of their trips to Tel-Aviv.

Happily, there are many alternatives out there now with the same quality and slightly reduced price. I’ve listed them below:
- 1-cup portioning tray
- 4 cup tray, no dividers
  - good for bigger batches or lasagne
The thing to look for is that the sections are independent of each other (the walls are not attached) so you can easily pop one portion out without affecting its neighbor. Also, look for the wire in the rim, which adds stability and allows for the tight fitting lid.

The other benefit in these 1-cup portions is that items pop out very easily into neat bricks which fit perfectly in gallon size zip-top bags, freeing up the tray for reuse.

Other containers that I’ve used include:
- 1 tsp trays
  - good for storing pureed ginger, garlic, peppers, etc.
- nested silicone cake pans
- glass baking trays
- repurposed glass jars
  - from marinara sauce, jams, jellies, etc.
  - these are great for storing liquids and especially for storing the same type of item that you initially purchased, such as reusing a pasta sauce jar for homemade marinara
- plastic zip-top bags
  - I’ve put virtually everything in these, from liquids, to rice, meats, etc. I dislike plastics, for the most part, but freezing is hopefully not damaging
  - try to freeze items flat and pressed out into a disc, if possible, so that thawing takes less time
- silicone bags
  - I’m looking to replace plastic bags entirely with these soon. Super sturdy, with an airtight seal so even water doesn’t leak (tested); I bought mine from Costco
Notes & Conversions

guide ○ products
Lemon Balsamic Vinaigrette

December 23, 2023
credits

Recipe adapted from Foolproof Living.

Ingredients

Amount Ingredient
1 lemon, zest of
1 clove garlic, grated (about 1 tsp jarred)
2 T lemon, juice, fresh (about ½ a lemon)
3 T balsamic vinegar
3 T olive oil
1 tsp salt, kosher^*
1 tsp mustard
½ tsp black pepper
^* or 1 scant tsp of table salt

Process
1. mix all ingredients together
Notes
- use any kind of mustard you have on hand, I prefer stone-ground, spicy brown, but try out horseradish or others
- I prefer dressings that are acid-heavy, but you could increase the oil ratio if you like
dressing uses
- spring mix salad
- chicken or fish marinade
- glaze for roasted vegetables or grilling
- drizzle over artisanal sandwich bread to hydrate and add flavor
Accompaniments // No Cook // Recipe

dressing ○ dump and go ○ italian ○ marinade ○ one pot pan or bowl ○ quick ○ vegetarian

amount	ingredient
½	onion, red
1	jalapeño
⅛ – ¼ tsp	salt
½	lemon, juice of

Amount	Ingredient
1	lemon, zest of
1 clove	garlic, grated (about 1 tsp jarred)
2 T	lemon, juice, fresh (about ½ a lemon)
3 T	balsamic vinegar
3 T	olive oil
1 tsp	salt, kosher^*
1 tsp	mustard
½ tsp	black pepper

Mashed Potatoes

December 15, 2023

Credits

Recipe adapted from Iowa Girl Eats.

Ingredients

amount	ingredient
2 lbs	potatoes, Yukon Gold
2 T	garlic, minced^*
4 oz // ½ block	cream cheese
60g // ¼ cup	heavy cream
2 T	butter
2 T	dill, fresh
2 T	parsley, fresh
to taste	black pepper
to taste	salt
~½ tsp	MSG (optional)

^* if using whole cloves, then use 2

process

rough quarter potatoes, add to pressure cooker along with garlic
add water just over covered; salt generously

Pressure: high
Time: 8 minutes
Release: quick

drain water, switch to low saute and insure all water has evaporated, if needed
add all ingredients, mash to desired consistency

notes

I leave the skin on the potatoes, they add a lovely flavor and texture (plus it’s easier, so why wouldn’t you?); I just cut out any egregious potato eyes or suspicious bits and scrub the under water
I often forget to salt the water upfront, it’s not a big deal.
I use jarred, pre-minced garlic for convenience and most of it drains out with the water. You can add more during the mashing stage if you like. If using whole cloves of fresh garlic, the garlic flavor will be much more intense since it will stay in the final dish and get mashed up with the potatoes
all measurements are essentially to taste, I go very liberal with the fresh herbs and black pepper
it takes more salt than you think
mixing too enthusiastically makes gluey potatoes so try not to overmix

Herbs

You can switch up the herbs used to whatever you have on hand. I’ve tried a variety of combinations including:

fresh parsley + dill (as written)
fresh dill only
dried basil + dried parsley (the basil was very good, and I’m interested in trying fresh)

If you have leftover herbs, you can portion them out and mix them into the 60g of heavy cream and freeze them. Then, the next time you make these, just drop the whole block of heavy cream + herbs into the potatoes in step 4.

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

Accompaniments // Instant Pot // Recipe

american ○ better than takeout ○ one pot pan or bowl ○ quick ○ vegetarian

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

Marinara Sauce

August 5, 2023
Credits

Recipe adapted from Budget Bytes.

Ingredients

makes 4 32oz jars

106 oz tomatoes, whole, peeled
300g onion, yellow, diced
110g butter
2 T garlic
2 T balsamic vinegar
2 T sugar
2 T basil, dried
1 T oregano, dried
1 T crushed red pepper
to taste black pepper
2 tsp salt
1 tsp MSG

Process
1. add all ingredients to pressure cooker
2. mash everything up roughly with potato masher, or crush up tomatoes with hands
```
Pressure: low
Time: 30 minutes
Release: natural
```
1. blitz with immersion blender to desired consistency
Notes
- 106oz of whole, peeled tomatoes = 1 giant 10# can from Costco
- can also add negligible amount of baking soda to cut acidity instead of sugar (untested)
- can also slow cook for ~8 hours on low
  - after slow cooking, onions don’t necessarily become translucent, still have some raw bite; consider:
    
    running on high for 4 hours instead (untested)
    
    pressure cooking as above in addition to slow cook
    
    sauteing onions in butter and maybe some olive oil briefly before step 1 (untested)
See the freezing guide for tips and information on freezer-safe food storage.
Base Ingredient // Instant Pot // Recipe

better than takeout ○ dump and go ○ freezer friendly ○ italian ○ one pot pan or bowl ○ photo ○ sauce ○ vegetarian
Applesauce Muffins

June 22, 2022
Credits

Recipe modified from DrCackle on Reddit.

Ingredients

Makes 12 muffins

Amount Ingredient
240g flour, all purpose
50g sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground cloves
80g raisins
105g apple, peeled, finely diced
113g butter, unsalted, melted
380g applesauce, unsweetened

Process
1. preheat oven to 350° F
2. in medium, microwave-safe bowl: melt butter; add raisinsa + applesauce, heat through again if necessary (this is to hydrate the raisins)
3. add all dry ingredients to large bowl and mix
4. to the same bowl, add the rest of the ingredients, including the heated mixture from step #1
5. mix until just combined (batter will be quite thick)
6. lightly spray muffin tin with spray oil and divide batter evenly between tins
```
Bake: 30 minutes
```
Allow to cool on countertop for at least 15 minutes.

Nutrition

Whole Recipe: 867g = 2,409 calories
1 Muffin (73g) = 203 calories

Notes
- these are extremely low sugar, which is how I like them; most people may want to up the sugar and raisins
- recipe can probably handle increasing apple, cinnamon, and maybe even cloves
- these taste very healthy and could pass for breakfast muffins; try experimenting with adding additional vegetables like shredded carrots or zucchini.
See the freezing guide for tips and information on freezer-safe food storage.
Oven // Recipe // Sweets

baking ○ breakfast ○ calories calculated ○ freezer friendly ○ photo ○ quick ○ vegetarian

Credits

Ingredients

Process

nutrition

notes

substitutions & replacement

other

Credits

Ingredients

Process

Notes

ingredients

assembly

notes

ingredients

Process

Notes

How-to

Liquids

Doughs & Breads

Use

Tools

prep

storage

credits

Ingredients

Process

Notes

dressing uses

Credits

Ingredients

process

notes

Herbs

credits

ingredients

in the pressure cooker

for stir-in

process

notes

cheese 2

Credits

Ingredients

Process

Notes

Credits

Ingredients

Process

Nutrition

Notes