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Kheer

January 9, 2022
Ingredients

Amount Ingredients
1 gallon // 3.78 L milk, whole
1 cup // 200g rice, basmati
1 green cardamom pod, shell discarded
½ cup // 100g sugar
to taste raisins, golden
to taste almonds, crushed/slivered

Process
1. Thoroughly wash rice until water runs clear, about 3-4 times
2. In heavy-bottomed pot or saucepan, set a gallon of whole milk on to boil; add rice and cardamom
3. Cook down until milk and rice thicken into rice-pudding consistency
  - Be sure to scrape bottom of pot to avoid scorching milk
  - Press the rice against the sides of the pot to mush and thicken; you can use a stick blender or hand mixer to speed up the process and for more even consistency
4. Once desired consistency is reached, add sugar, raisins and almonds; cook until sugar is thoroughly dissolved and evenly distributed
Notes
- Kheer may be served warm (if fresh made), but is most often chilled and served cold
- Some prefer not to stir the raisins and almonds throughout the dish, instead reserving them for garnish on top of the finished kheer; you can also do both
- If slicing almonds, microwave in some water in order to soften the nut and loosen the skin for easy removal
- Chilled kheer may form a skin on top; this is completely normal and nothing to worry about. To avoid this over with plastic wrap and push it down so that it touches the surface of the kheer
Recipe // Stovetop // Sweets

desi ○ mom’s recipe ○ one pot pan or bowl ○ pakistani ○ photo ○ rice ○ vegetarian
Black Bean Burger Salad

December 15, 2021
Ingredients

Amount Ingredients
1 tomato, diced
½ cucumber, large, diced
66g salsa
2 black bean burgers, toasted
15g cheese, shredded, Mexican blend
38g sour cream
3 leaves lettuce, iceberg, chopped
to taste cilantro, fresh

Process
1. Prepare black bean burger however you like (airfryer, stovetop, George Foreman grill or panini press, toaster oven, etc.)
2. Chop tomato and cucumber; toss with salsa and layer on bottom of a plate
3. Crumble black bean burger over salad base
4. Sprinkle cheese immediately on top so it melts a little
5. Add sour cream, lettuce, and cilantro
Nutrition

640 calories

Notes
- Can mix sour cream with salsa to make a kind of sauce
- Use whatever brand of black bean burgers you like, except the Don Lee Farms ones, which are bland with no flavor.
Airfryer // Mains // Recipe // Salad // Stovetop

calories calculated ○ low effort ○ mexican ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian
Midwestern Caprese

December 14, 2021
Layer tomatoes and cucumbers on white bread and top with a slice of American cheese.

Nutrition

240 calories for 1 sandwich

Notes
- Don’t discard the tomato seeds, let the tomato juices drip onto the bread to hydrate it and keep from having a dry sandwich without the need for mayo
- Add Sriracha or hot sauce of choice for a kick of heat
Mains // Meal Ideas // No Cook

calories calculated ○ low effort ○ photo ○ quick ○ sandwich ○ vegetarian
Caprese Panini

December 13, 2021
Ingredients

Makes 1 large panini

Amount Ingredients
98g Bread, Italian, sliced (Pane Turano)
93g Mozzarella, fresh, sliced
55g tomatoes
3 leaves basil, fresh, torn
1 T balsamic vinegar (or reduction)

Process
1. (Optional) Spray one slice of bread with spray oil and lay it oil side down (see notes)
2. Layer on the rest of the ingredients
3. Add the other slice of bread and spray top with oil, if using
4. Heat in toaster oven, panini press, or George Foreman grill, or press on a dry pan on the stove
Nutrition

493 Calories

Notes
- If calories aren’t an issue, you can drizzle the outside of the sandwich with olive oil on both sides, or spread with butter instead of using the spray oil
- You can also drizzle some olive oil on the inside of the sandwich, but I find it’s not necessary
- If using the toaster oven, it’s fine to take the sandwich out halfway through and press it down a bit.
- Pane Turano is my bread of choice for paninis, but any nice sourdough bread should work fine. Other breads like ciabatta or foccacia will work, too, but the calorie count will be different.
Airfryer // Mains // Recipe // Specialized Equipment // Stovetop

calories calculated ○ italian ○ photo ○ quick ○ sandwich ○ vegetarian
Burrito Bowl

December 11, 2021
Ingredients

Amount Ingredients
196g Simple Rice & Potatoes
76g salsa
30g cheese, shredded, Mexican-style
110g Mexican chicken
50g sour cream
4 leaves lettuce, torn

Assembly
1. Top rice with salsa, sprinkle a little water over it and heat in microwave for ~2 minutes or until piping hot
2. Add cheese and heat for 30 seconds, removing halfway through to stir and insure even melting
3. Add chicken on half of the hot rice mix and cover with the other half (to heat through)
4. Add sour cream and lettuce
Nutrition

Calories: 688

Notes

Microwaved chicken has a bad smell and worse taste. Covering the chicken with the hot rice helps mitigate that. You can also heat the chicken, rice, and salsa in a dry pan on the stove over medium-low heat, stirring frequently, then fold in the cheese.
Leftovers // Mains // Meal Ideas

calories calculated ○ chicken ○ meat ○ mexican ○ one pot pan or bowl ○ photo ○ rice
Simple Rice & Potatoes

December 10, 2021
Ingredients

Amount Ingredients
360g rice, basmati
2 cups water + Mexican chicken reserved liquid
50g oil, vegetable
150g onion, sliced
360g potatoes, Yukon gold
1 tsp salt
1 tsp cumin seeds

Process
1. Wash the rice and cover with water to soak; set aside
2. Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
3. Add potatoes, cumin seeds
4. Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
```
Pressure: High
Time: 7 minutes
Release: 10 minute natural
```
Nutrition

100g = 153 calories

Notes
1. This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
2. If you do not have the reserved liquid or you did not make that recipe at all, use all water.
3. I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
4. The flavor is somewhere between Mexican rice and Pakistani pulao.
5. Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
Instant Pot // Mains // Recipe

calories calculated ○ dump and go ○ fusion ○ mexican ○ one pot pan or bowl ○ pakistani ○ photo ○ rice
Chicken Quesadilla

December 6, 2021
Assembly
1. Layer Mexican chicken onto one half of a large, 10″ flour tortilla
2. Top with shredded, Mexican blend cheese and fold in half
3. Toast in a toaster oven, panini press, George Foreman grill, or on a dry pan on the stove
Nutrition

Calories: 457 (68g tortilla, 73g chicken, 42g cheese)
Leftovers // Mains // Meal Ideas

calories calculated ○ chicken ○ meat ○ mexican ○ photo ○ sandwich
Shredded Chicken Tacos

December 5, 2021
This “recipe” brings several several others together into a complete meal. You can also think of it as building with leftovers.

Recipes
Nutrition

323 calories, as pictured (including sauce)

Notes

The sauce was a new recipe I’d tried but it wasn’t what I was looking for and didn’t add to the dish. Plain sour cream would have been better.
Leftovers // Mains // Meal Ideas

calories calculated ○ chicken ○ meat ○ mexican ○ photo
Corn Tortillas

December 5, 2021
Credits

Recipe adapted from Simply Mamá Cooks

Ingredients

Amount Ingredients
175g corn flour, nixtamalized (masa harina)
15g cornstarch
3g salt
1 cup water, warm

Process
1. In a bowl, mix together all the dry ingredients
2. Add warm water, reserving a couple of tablespoons, and begin mixing/kneading the dough
3. If needed, use the remainder of the water to fully hydrate the dough and form it into a ball; cover in plastic wrap and set aside to hydrate for ~30 minutes
4. Tear off chunks of dough and form into smaller balls (or weigh out 30g portions for street taco size tortillas)
5. Preheat tuvva, comal, griddle or dry frying pan on medium high heat
6. Set dough balls between plastic and shape using tortilla press
7. Place flattened tortillas onto dry pan and cook a few minutes on each side; if they puff up, press them down with a spatula. Do not overcook
8. When done, take off heat and immediately cover in aluminum foil; stack tortillas one atop the other
Nutrition

100g (cooked) = 218 calories

Notes
- Masa Harina is a type of corn flour which uses nixtamalized corn; do not use cornmeal
- The cornstarch helps keep the tortillas soft, highly recommended
- Take a sandwich bag, cut off the zip top and slit out the sides so that you have one long plastic sheet; use this to sandiwch your tortilla between on the tortilla press.
- Steaming the tortillas in aluminum foil helps keep them warm and pliable. Do not skip this step
- If you do not have a tortilla press, you can just squash the balls of flour with a heavy pot, use a rolling pin, or even just your hands; the press just makes things easier
Accompaniments // Recipe // Specialized Equipment // Stovetop

better than takeout ○ bread ○ calories calculated ○ mexican ○ pantry ingredients ○ photo ○ quick ○ vegetarian
Fajita Vegetables

December 5, 2021
Credits

Recipe adapted from Culinary Hill.

Ingredients

Amount Ingredients
14g oil, vegetable
2 bell peppers, small, sliced
2 red onions, medium, sliced
½ tsp salt
½ tsp oregano, Mexican, dried

Process
1. In a large skillet or wok, sauté bell peppers and onions in oil until desired consistency; cook less to keep them snappy, longer to make them soft
2. Add salt and oregano
Nutrition

100g = 71 calories

Notes
- Can sub regular oregano for Mexican oregano
Accompaniments // Recipe // Stovetop

calories calculated ○ mexican ○ one pot pan or bowl ○ photo ○ quick ○ stir-fry ○ vegetarian

Amount	Ingredients
1 gallon // 3.78 L	milk, whole
1 cup // 200g	rice, basmati
1	green cardamom pod, shell discarded
½ cup // 100g	sugar
to taste	raisins, golden
to taste	almonds, crushed/slivered

Amount	Ingredients
1	tomato, diced
½	cucumber, large, diced
66g	salsa
2	black bean burgers, toasted
15g	cheese, shredded, Mexican blend
38g	sour cream
3 leaves	lettuce, iceberg, chopped
to taste	cilantro, fresh

Amount	Ingredients
98g	Bread, Italian, sliced (Pane Turano)
93g	Mozzarella, fresh, sliced
55g	tomatoes
3 leaves	basil, fresh, torn
1 T	balsamic vinegar (or reduction)

Amount	Ingredients
196g	Simple Rice & Potatoes
76g	salsa
30g	cheese, shredded, Mexican-style
110g	Mexican chicken
50g	sour cream
4 leaves	lettuce, torn

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Recipes

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Credits

Ingredients

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Nutrition

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Credits

Ingredients

Process

Nutrition

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