Arugula Salad

April 30, 2026
Credits

Recipe adapted from Foodie Crush.

Ingredients

Makes 1 serving

amount ingredient
5g olive oil, extra virgin
15g balsamic vinegar
small pinch salt
couple cranks black pepper, fresh cracked
50g arugula
10g Parmagiana Reggiano, shaved

Process
1. in a medium bowl, add oil, vinegar, and seasonings, use your salad fork to give it a quick whisk
2. add arugula and use your hands to toss and coat the greens evenly; you can give them a bit of a massage to help soften, but nothing too rough
3. use a vegetable peeler to shave parm on top
4. serve immediately; this salad won’t be great if it’s sitting out for hours
Nutrition

whole recipe (1 serving): 139 calories

Notes

This recipe is suuuuper basic, resulting in an acidic, lightly dressed salad. Adjust all amounts to your preferences.

I prefer my salad dressings to be tart and not overly oily, but the standard vinaigrette ratio is usually 2 parts oil to 1 parts acid. Do whatever you like better. I also prefer very lightly dressed salads. If you like more dressing, increasing those ingredients or use fewer greens.

The greens can be whatever you have on hand: spring mix, spinach, dandelion greens, celery tops, carrot greens, etc. Use what you have.

The Acid

Feel free to swap out any acidic component for the balsamic. Fresh lemon juice, apple cider vinegar, champagne vinegar, etc. Here I used a good quality Balsamic, which is a bit sweet naturally. If you’re using a low quality Balsamic (which definitely has it’s place), start with about half and build up from there.

Add-ins
- chicken breast
- fresh mozzarella
- goat cheese
- tomatoes
- thin sliced red onions
- toasted nuts
- apples
- pears
- strawberries
- chopped dates
- couscous
- quinoa
No Cook // Recipe // Salad

better than takeout ○ calories calculated ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

amount	ingredient
5g	olive oil, extra virgin
15g	balsamic vinegar
small pinch	salt
couple cranks	black pepper, fresh cracked
50g	arugula
10g	Parmagiana Reggiano, shaved

Biryani Pasta (Instant Pot)

February 9, 2026

This version contains the measurements and ingredients necessary to make biryani pasta in a 6qt or larger instant pot. These measurements (especially timing and water amounts) will not work for the stove top, although using common sense, you could easily adapt the recipe for stove top cooking.

Recipe tested in a 6qt standard and 7qt Rio Wide Instant Pot.

Ingredients

amount	ingredient
1 lb / 500g	dry pasta
1 lb / 500g	chicken breast, raw, thin sliced^* (optional)
~1-2 T	olive oil
1	onion, medium, sliced
~2 T	Shan Special Bombay Biryani masala
~24oz	tomato sauce
36oz	water
to taste	salt; use more if using chicken
to taste	cheese, shredded
to taste	cilantro, chopped

^*see notes for how to add chicken

Process

mode: sauté
heat: medium

when IP is heated up on sauté mode, add olive oil and wait for it to heat up
add sliced onions and sauté until transluscent; no need to brown
add Shan masala and toast in oil for ~1-2 minutes, making sure there are no dry bits of masala and also that the masala doesn’t burn
if using raw chicken, add it now and mix well
add tomato or marinara sauce and mix well
IMPORTANT: pasta is not eaten like biryani, where the whole spices are expected to be picked out, so after the flavors of the spices have infused the tomato sauce mixture well, fish out as many of the whole spices as you can find.
- at this stage, mixture should taste over-spiced and salted
- add salt or more Shan masala conservatively, per taste; remember there’s salt in the Shan mix, too
add pasta
- if using spaghetti or other long shapes, break in half and layer in criss-cross pattern to fit in 6qt pot
add water; scrape the bottom of the pot to make sure nothing is sticking that will burn later

pressure: high
time: 8 minutes
release: manual

once pressure drops, open lid and add cheese and cilantro, stir to melt and combine
- can also add cheese individually in plates when serving

Notes

any pasta shape will work, I’ve used spaghetti, farfalle, rotini, penne, etc.
there are other biryani mixes available, even from the same brand, but I don’t find the perfect biryani flavor in any of them but the one I linked, so use others at your own risk (some are much heavier on the spice or salt, some lack the proper floral notes, etc.)
if using cooked chicken, shred and add it at the end, along with the cheese in step 9 to avoid overcooking
suggest experimenting with a lower cook time and longer natural release to leverage passive cooking…something like 3 minutes high pressure, 5 minutes natural release (untested)

cheeses

Any melting cheese will work well here. I have used/tried and enjoyed:

mozzarella, shredded
provolone
pepperjack
jalapeno havarti slices
shredded pizza cheese blend

You can also sandwich a slice of cheese between layers of portioned pasta (the cheese pull in the picture is from a slice of provolone layered between pasta in the bowl)

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

Instant Pot // Mains // Recipe

better than takeout ○ chicken ○ desi ○ freezer friendly ○ fusion ○ italian ○ meat ○ one pot pan or bowl ○ pakistani ○ photo

Alfredo Sauce

April 27, 2025

Ingredients

amount	ingredient
2 T	butter
1 clove or ¼ tsp	garlic or garlic powder
1 cup	heavy cream
1 cup	Parmigiano-Reggiano, blended or shredded
to taste	salt
to taste	black pepper
to taste	red pepper flakes^*
1 handful	arugula or spinach, chopped^*
5	sundried tomatoes, chopped^*
1	lemon juice, fresh^*

^*optional

Process

in a saucepot on the stove, gently melt butter and add garlic; cook until fragrant, a minute or two
add heavy cream and parm
add salt, black pepper, red pepper flakes; simmer gently as sauce thickens
add greens and sundried tomatoes
when sauce thickens to desired consistency, turn off heat, add lemon juice and stir

If adding to pasta, set pasta to boil before starting the sauce and add it to the saucepot along with a little bit of pasta water once done. Stir to coat thoroughly and serve.

Notes

if the sauce is too thick, thin with milk or water (whatever you have on hand)
can also use milk or half and half if you don’t have cream, but may have to cook down longer to thicken

optional add-ins

Add whatever you have on hand, like:

parsley (fresh or dried)
white pepper
arugula
spinach
kale, finely chopped
sundried tomatoes

Base Ingredient // Recipe // Stovetop

better than takeout ○ freezer friendly ○ italian ○ one pot pan or bowl ○ photo ○ quick ○ sauce ○ vegetarian

Banana Peanut Butter Oat Bars

December 31, 2024
Credits

Recipe adapted from Sammi Brondo.

Ingredients

Makes 9 square bars

amount ingredient
3 bananas, very ripe
¼ cup peanut butter
1 tsp vanilla paste
1¼ cup oats
¼ tsp salt
½ tsp baking powder
½ cup chocolate chips

Process
```
preheat oven 350º F
```
1. grease a loaf pan (with butter, spray oil, or regular oil) or trim parchment paper to fit
2. mash bananas, add peanut butter, vanilla; mix
3. add oats, salt, baking powder; mix
4. fold in chocolate chips
5. pour mixture into prepared pan
```
bake ~30 minutes
```
1. let cool, then cut into bars
Notes
- I used natural peanut butter, but you can use whatever you have on hand
- quick cooking or rolled oats work best
- could try swirling through some jelly/jam (untested)
Oven // Recipe // Sweets

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

amount	ingredient
3	bananas, very ripe
¼ cup	peanut butter
1 tsp	vanilla paste
1¼ cup	oats
¼ tsp	salt
½ tsp	baking powder
½ cup	chocolate chips

Chana Pulao

July 5, 2024

Credits

Recipe adapted from Tea for Turmeric.

ingredients

amount	ingredient
300g	rice, basmati
2 cups	water
40g // 3 T	oil
1	onion, medium, sliced
1	tomato, small, quartered (optional)
2½ tsp	salt, divided
3 cloves	garlic, minced
⅓ piece	ginger, minced
2	bay leaves, small
½ tsp	black peppercorns, whole
1″	cinnamon stick
1	cardamom, black, small
5	cloves, whole
1 tsp	cumin seeds
½ tsp	black pepper
15oz	chickpeas, cooked (chanay)

process

wash rice, set aside to soak 30 minutes

mode: sauté
heat: high

add oil, onions, bay leaves and 1 tsp of the salt; brown the onions
add ginger, garlic; sauté 2 minutes until fragrant (deglaze with a splash of water, as needed)
add tomato, removing skins as they come loose (optional)
add whole spices along with the rest of the salt, mix well; add chickpeas
drain rice, add to instant pot along with the 2 cups of water

pressure: high
time: 5 minutes
release: 5 minutes natural release

open pot, fluff rice; serve

notes

optional additions / changes

can add peeled and chopped potatoes at the same time as the chickpeas
can add ½-1 green chili like Serrano, slit several times
can use 15 oz of cooked and frozen chickpeas, or a 15oz can, drained

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

Instant Pot // Mains // Recipe

better than takeout ○ desi ○ freezer friendly ○ one pot pan or bowl ○ pakistani ○ rice ○ vegetarian

Simple Raita

June 2, 2024

For when you don’t have the ingredients or can’t be bothered to make shahi raita.

Ingredients

amount ingredient
— yogurt
— black pepper
— cumin seeds
— salt

Process

Crush the cumin between your palms and mix it (along with the rest of the spices) into the yogurt. Thin with milk to desired consistency.

Notes

All amounts are to taste; it’s not that serious.

Accompaniments // No Cook // Recipe

cold ○ condiment ○ desi ○ low effort ○ one pot pan or bowl ○ pakistani ○ quick ○ sauce ○ vegetarian

amount	ingredient
—	yogurt
—	black pepper
—	cumin seeds
—	salt

Spicy Southwest Chicken Soup

May 17, 2024

This is a more “from-scratch” and meat-inclusive version of my quicker, spicy southwest veggie soup.

Ingredients

amount	ingredient
50g	black beans, dry
50g	white beans, dry
100g	kidney beans, dry
1 lb	chicken breast
24g	oil
160g	onion, diced
150g	bell pepper, diced
28 oz	tomatoes, diced
28 oz	water
15g	Better Than Bouillon
12 oz	corn, frozen
1 oz	jalapenos
2 T	cumin
1 T	chili powder
1 tsp	salt
to taste	black pepper
½ tsp	garlic powder
½ tsp	MSG
¼-½ cup	cilantro, chopped, fresh or frozen
1	lime, fresh, juice of (optional)

Process

Instant Pot

add all dried beans to Instant Pot and cover with ~1″ of water

pressure: high
time: 15 minutes
release: 10 minute natural

drain beans, set aside

sauté: high

add oil and chicken, sear until chicken is no longer pink; set aside
add onions and bell peppers, cook until translucent
add all other ingredients, including chicken, to pressure cooker

pressure: high
time: 4 minutes
release: 15 minute natural

remove chicken breast and set aside to cool enough to handle
blend soup sporadically with immersion blender until desired consistency reached (optional)
dice chicken into bite-sized pieces, or shred and return to pot
add cilantro and fresh lime juice, mix well and serve immediately

Stovetop

I’ve never bothered to make beans on the stovetop and wouldn’t recommend it to others. If you already have beans (canned, frozen, or just extra lying around, proceed with the below. Otherwise, just submerge dry beans in water and cook them forever.

in heavy-bottom pot, add oil and sear chicken until no longer pink; set aside
add onions and bell peppers, cook until translucent
add the rest of the ingredients, including chicken; simmer until chicken is cooked through and all other components have meshed together
remove chicken and allow to cool enough to handle
blend soup sporadically with immersion blender until desired consistency reached (optional)
dice chicken into bite-sized pieces, or shred, and return to pot
add cilantro and fresh lime juice, mix well and serve immediately

Notes

This soup goes great with:

a dollop of sour cream
corn tortilla strips, chips, or broken up tostada/tortilla shells
shredded cheese of choice
avocado
fresh jalapeno coins
a dash of hot sauce
crusty bread

Picture shows soup made with 3-4 T of heavy cream, and 2 cans of tomato sauce instead of the diced tomatoes, since that’s what I had on hand. I had already copied my before small and uniform, and with no large tomato chunks, I didn’t bother to blend. Extra lime juice and pepper jack cheese added to serve.

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

Instant Pot // Recipe // Soup // Stovetop

american ○ better than takeout ○ chicken ○ comfort food ○ freezer friendly ○ fusion ○ meat ○ mexican ○ one pot pan or bowl ○ photo

Creamy Garlic Dip

March 21, 2024
Credits

Recipe adapted from Don’t Go Bacon My Heart.

Ingredients

amount ingredient
120g mayo
120g sour cream
1 T white wine vinegar
1 tsp parsley, dried
1 tsp oregano, dried
1 tsp garlic, minced
pinch sugar
pinch salt

Process
- mix all ingredients together in a bowl
- cover and chill for at least 1 hour before serving
Notes

The covering and chilling is actual pretty vital to this recipe, although it’s tempting to skip the step. If you eat it right away, the flavors will feel off and disjointed, maybe too sweet or too tart. But once it’s had a chance to meld together in the fridge, everything becomes much more cohesive.
Accompaniments // No Cook // Recipe

better than takeout ○ cold ○ condiment ○ dump and go ○ low effort ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian
Mint-Infused Sweet Condensed Milk

February 27, 2024
Credits

Recipe adapted from Serious Eats.

Ingredients

makes 535g (~19oz) of condensed milk

amount ingredient
910g milk
170g heavy cream
195g sugar
~⅛ tsp salt
4-5 mint sprigs, fresh

process
1. wash mint, leaving the leaves on the stem for easy removal at the end; snap off any excess stem length
2. add all the ingredients to the shallowest pot you have or a straight-sided frying pan
3. cook on medium heat until sugar is dissolved, then reduce to a simmer and cook down the mixture for ~45 minutes, stirring regularly to avoid burning/scalding
4. remove mint in the last 15 minutes or so of cooking, or whenever you feel they’ve given up their flavor; better to do this before the mixture really thickens up in the end, so you lose minimal product
nutrition

whole recipe (535g): 1,873
per 100g: 350 calories

notes
- a wide, shallow vessel will allow for more surface area and quicker evaporation
- mixture may look like it’s hardly thickening for the first half hour or so, just keep to the instructions, and it will begin to come together in the end
Base Ingredient // Recipe // Stovetop

calories calculated ○ one pot pan or bowl ○ photo ○ vegetarian

amount	ingredient
120g	mayo
120g	sour cream
1 T	white wine vinegar
1 tsp	parsley, dried
1 tsp	oregano, dried
1 tsp	garlic, minced
pinch	sugar
pinch	salt

amount	ingredient
910g	milk
170g	heavy cream
195g	sugar
~⅛ tsp	salt
4-5	mint sprigs, fresh

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

Credits

Ingredients

Process

Nutrition

Notes

The Acid

Add-ins

Ingredients

Process

Notes

cheeses

Ingredients

Process

Notes

optional add-ins

Credits

Ingredients

Process

Notes

Credits

ingredients

process

notes

optional additions / changes

Ingredients

Process

Notes

Ingredients

Process

Instant Pot

Stovetop

Notes

Credits

Ingredients

Process

Notes

Credits

Ingredients

process

nutrition

notes

Credits

Ingredients

Process

Notes