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

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
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
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

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

Falafel Salad

March 3, 2022
Ingredients

Makes 1 serving

Amount Ingredients
28g hummus
100g falafel
92g cucumber, peeled, diced
44g tomatoes, diced
50g sweet kale salad (salad only)

Process
1. Spread hummus around bottom of low bowl or plate; thin with water to desired consistency (use about a teaspoon at a time)
2. Crumble falafel on top; layer cucumber and tomatoes
3. Chop up salad kit and add on top
4. Mix everything together, scraping the hummus from the bottom in the process
Nutrition

311 calories

Notes
- I used restaurant falafel, but you could use any that you prefer.
Variations
- add hot sauce; I’d particularly recommend something with a smoky cumin flavor like a red shug/zhug
- can also add tahini to help increase the moisture and keep it from being too dry; this will significantly increase the calories
- can add seasonings like sumac, za’atar, or herbs like mint and cilantro
- can bulk it up with chickpeas, beans, or chicken
Meal Ideas // No Cook // Salad

arab ○ calories calculated ○ cold ○ low effort ○ middle eastern ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Amount	Ingredients
28g	hummus
100g	falafel
92g	cucumber, peeled, diced
44g	tomatoes, diced
50g	sweet kale salad (salad only)

ingredients

assembly

notes

ingredients

Process

Notes

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

Vegetables

Protein

Toppings

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Nutrition

Notes

Variations