Dumpling Soup

November 25, 2021

Ingredients

Makes 1 serving

Amount	Ingredient
¼ tsp	oil, sesame
½ tsp	garglic chili paste
1 tsp	ginger paste
1 tsp	garlic, minced
1 tsp	Better than Bouillon no-chicken base
1 cup	water
4 pieces	frozen wontons
2 T	carrots, shredded
½	green onion
1	mushroom, crimini, chopped
1½ tsp	hoisin sauce
2 tsp	ponzu sauce

Process

In a small pot, bloom the ginger, garlic, chili paste, and chicken base in oil for 1 minute.
Add the rest of the ingredients and cook until dumplings are warmed through and carrots are soft, about 3-5 minutes.

Nutrition

Calories: 120

Notes

Can substitute 1 cup of vegetable broth or use vegetable base instead of the chicken base + water, I use the no-chicken version since the chicken one isn’t halal
Any flavor of frozen wontons will work
Can add chicken or other protein to it; probably easiest to use pre-cooked or rotisserie chicken and just let it warm through with all the other ingredients

asian ○ calories calculated ○ comfort food ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Caprese Salad

November 25, 2021
Ingredients

Makes 1 serving

Amount Ingredient
100g Mozzarella, fresh
½ tomato, medium
to taste salt
½ T olive oil, extra virgin
1 T Balsamic vinegar
3 T basil, fresh, ribboned

Process
1. Slice tomato into rounds, sprinkle with salt and layer with the mozzarella.
2. Distribute basil evenly and drizzle with oil and vinegar.
Nutrition

Calories: 350 (whole recipe)

Notes
- You can reduce balsamic in a small pot to concentrate it down and thicken the consistency; it will become a balsamic glaze and be a little sweeter.
- 25g of spinach will add 5 calories.
No Cook // Recipe // Salad

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

Amount	Ingredient
100g	Mozzarella, fresh
½	tomato, medium
to taste	salt
½ T	olive oil, extra virgin
1 T	Balsamic vinegar
3 T	basil, fresh, ribboned

Forbidden Mexican Rice

November 25, 2021

Credits

Recipe modified from this Food.com rice cooker version.

Ingredients

Amount	Ingredient
2 T	butter
1	onion, small, diced
1 tsp	garlic, minced
185g	black rice
1¼ cups	vegetable broth
1 can	green chilies
14.5 oz	diced tomatoes
½ cup	roasted red peppers
1 tsp	cumin seeds
½ tsp	red pepper flakes
2 tsp	Mexican oregano
to taste	salt
to taste	black pepper, ground

Process

(Optional) Set IP to saute mode (high), melt butter, add onion and garlic; saute until translucent / fragrant.
Add black rice, stir, and saute for another 2-5 minutes to roast the grain a little.
Add all the other ingredients, seal lid.

Pressure: High
Time: 30 minutes
Release: Quick

Nutrition

Finished dish is 965g and 1,078 calories.

100g = 112 calories

Notes

It may be a little liquidy when done. You can either set the pot on a low saute and stir until the liquid evaporates or drain the liquid.
Using diced tomatoes will result in tomato chunks in the finished dish. If this is an issue, you can substitute for a puree.
Recipe is dump and go if you skip the first two steps.
Works great as a burrito filling or bed for blackened fish.
Picture shows rice paired with black bean burgers.

Instant Pot // Mains // Recipe

calories calculated ○ dump and go ○ mexican ○ one pot pan or bowl ○ photo ○ quick ○ rice ○ vegetarian

Burger Sauce

May 20, 2020
Ingredients

amount ingredient
220g mayonnaise
110g ketchup
50g relish, sweet pickle
13g sugar
15g vinegar, white
5g black pepper

Process
1. mix all ingredients together; refrigerate
Notes
- made using homemade mayo; can use storebought
Base Ingredient // No Cook // Recipe

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

amount	ingredient
220g	mayonnaise
110g	ketchup
50g	relish, sweet pickle
13g	sugar
15g	vinegar, white
5g	black pepper

Potato Leek Soup

April 5, 2020

Credits

Recipe adapted from Cooking Carnival.

Ingredients

Amount	Ingredient
28g	butter
25g	celery, diced
1	bay leaf
2 tsp	garlic
270g	leeks, greens removed
540g	potatoes, Yukon Gold
3½ cups	water
21g	vegetable base^*
1 tsp	thyme, dried
½ cup	heavy cream
~½ tsp	MSG
½ tsp	salt
to taste	black pepper, fresh cracked

^*I use Better Than Bouillon

Process

chop and wash leeks, set aside

Mode: sauté

melt butter in pressure cooker, add celery, bay leaf, garlic; sauté
peel and rough chop potatoes
add leeks, potatoes, water, vegetable base, thyme into pressure cooker

Pressure: high
Time: 7 minutes
Release: natural release

discard bay leaf, blend using immersion blender until smooth
add heavy cream, MSG, salt and pepper

Nutrition

Yields: 1,974g soup
Calories: 1,216 total, 62 per 100g

Notes

leeks must be washed multiple times and only AFTER cutting to remove all dirt and grit
can substitute stock base and water for 3½ cups vegetable stock

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

Instant Pot // Recipe // Soup

better than takeout ○ calories calculated ○ comfort food ○ freezer friendly ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Chocolate Chip Cookies

August 16, 2016
Credits

Recipe adapted from Sally’s Baking Addiction.

Ingredients

amount ingredient
280g flour, all purpose
1 tsp baking soda
1½ tsp cornstarch
½ tsp salt
170g butter, unsalted, melted
35g molasses^*
200g sugar
1 whole + 1 yolk large eggs, room temp
180g chocolate chips, semi-sweet
^*see notes for brown sugar usage/substitution

Process
1. Large bowl, whisk: flour, baking soda, cornstarch, salt
2. Medium bowl, whisk butter, brown sugar, sugar until no lumps; whisk in egg, then egg yolk. Whisk in vanilla
3. Pour wet ingredients into dry, mix
4. Fold in chocolate chips
5. Cover + chill for up to 3 days
6. Remove dough from fridge, let sit 10 minutes
```
Preheat oven: 325º F
```
1. Line baking sheets with silicone baking mat
2. Roll dough into balls 2 or 3 tablespoons each, roll taller than wide; ~8 balls per sheet
```
Bake Time: 10 minutes for 2 T cookies; 13 minutes for 3 T cookies
```
1. Allow to cool on silicone mat, 10 minutes
2. Transfer to wire rack to finish cooling
Nutrition

Yields: 16 or 24 cookies

Calories

whole recipe: 4,156
per 3 T cookie: 260
per 2 T cookie: 173 per

Notes

Brown sugar is just regular sugar with molasses added back into it after the refinement process. If you don’t have molasses on hand, you can just use brown sugar instead (135g of it) and reduce the regular sugar down to 100g.

See the freezing guide for tips and information on freezer-safe food storage.
Oven // Recipe // Sweets

american ○ baking ○ better than takeout ○ calories calculated ○ comfort food ○ cookies ○ freezer friendly ○ one pot pan or bowl ○ quick ○ vegetarian
Pizza Sauce

April 26, 2016
credits

Recipe from Kalville Free Presss.

Ingredients

Amount INgredient
12 oz tomato paste
1 ½ cups water
½ tsp oregano, dried
¼ tsp basil, dried
¼ tsp black pepper
¼ tsp salt
¼ tsp sugar
⅛ tsp garlic powder
⅛ tsp onion powder
⅛ tsp MSG

process
1. in small bowl: oregano, basil, black pepper, garlic powder, onion powder
2. add enough water to get everything wet and microwave
```
Power: 30%
Time: 2 minutes
```
1. mix spices with tomato paste, water, salt, sugar
nutrition

Yields: 990g pizza sauce
Calories: 485 total; 50 calories per 100g sauce

Notes

This is a Little Caesar’s copycat recipe. It can be used immediately if necessary, but the flavor will be best after it’s been in the fridge for 3-5 days.

See the freezing guide for tips and information on freezer-safe food storage.
Base Ingredient // Microwave // Recipe

better than takeout ○ calories calculated ○ dump and go ○ freezer friendly ○ italian ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian

amount	ingredient
280g	flour, all purpose
1 tsp	baking soda
1½ tsp	cornstarch
½ tsp	salt
170g	butter, unsalted, melted
35g	molasses^*
200g	sugar
1 whole + 1 yolk	large eggs, room temp
180g	chocolate chips, semi-sweet

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Calories

Notes

credits

Ingredients

process

nutrition

Notes