Waffles

December 2, 2021
Credits

Recipe adapted from OneShyofaBunch on Allrecipes.com.

Ingredients

Makes 4 Belgian waffles

Amount (weight) amount (volume) Ingredients
2 — eggs
240g 2 cups flour, all purpose
410g 1¾ cups milk
100g ½ cup oil, vegetable
13g 1 T sugar
15g 1 T baking powder
3g ½ t salt

Process
1. mix all the ingredients together in a large bowl
2. pour batter into waffle iron in batches until all the batter is used up
Nutrition

1 waffle = 580 calories

Notes

I use this vertical waffle maker, which I bought from Costco for $35 about 5 years ago. Works fabulously and makes big waffles with deep wells. The pour spout on the top makes it easy for kids to help as well, since the risk of burns is reduced.

Although great plain, see below for serving suggestions.

Mix-ins
- chocolate chips
- blueberries
Toppings
- nutella
- maple / pancake syrup
- fresh fruit
- fresh whipped cream
- berry compotes, jams, or jellies
See the freezing guide for tips and information on freezer-safe food storage.
Mains // Specialized Equipment // Sweets

breakfast ○ calories calculated ○ freezer friendly ○ one pot pan or bowl ○ photo ○ products ○ quick ○ vegetarian ○ waffle iron
Fish on a Bed of Salad

November 30, 2021
Pair breaded and frozen white fish fillets on a pile of lightly dressed, bagged salad.

Products

Costco
- Panko crusted tilapia
- Mediterranean crunch chopped salad
Assembly
1. Prepare the fish in toaster oven, air fryer, George Foreman grill, or panini press (no need for any extra oil).
2. Lightly dress salad with included dressing; no need to use up the entire dressing packet.
Airfryer // Mains // Meal Ideas // Oven // Salad

fish ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ seafood
Canned Peaches in Yogurt

November 30, 2021

Pair canned peaches with yogurt, using some of the syrup from the peaches for sweetener.

Accompaniments // Meal Ideas // No Cook // Sweets

breakfast ○ cold ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ snack ○ vegetarian
Yogurt

November 30, 2021
Ingredients

Makes 3 cups

Amount Ingredient
3 cups milk
2 T yogurt

I use 2 T to be on the safe side, you can get away with using less than that.

Process

Instant Pot
1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
3. Cover jar with foil or some other loose-fitting, heat-proof cover
```
Steam: 1 minute
```
1. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
2. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
3. Refrigerate
Stovetop
1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
3. Refrigerate
Notes
- If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
- Yogurt will set up further while refrigerated.
- Sugar or some flavorings can be added during incubation, though I’ve never tried this.
- Yogurt can be used any way store-bought plain yogurt would be.
- Strain for thicker consistency (“Greek style”).
- Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
Base Ingredient // Pot-in-Pot // Recipe // Stovetop

cold ○ desi ○ one pot pan or bowl ○ pakistani ○ photo ○ vegetarian
Rose & Cardamom Milk Tea

November 30, 2021
Credits

Recipe adapted from u/srividhya17 on Reddit.

Ingredients

Makes 1 cup

Amount Ingredient
½ cup milk
½ cup water
1 tsp tea, black, looseleaf (or 1 teabag)
2 pods cardamom, crushed
1 rosebud, dried
1½ tsp sugar

Process

Instant Pot
1. Add 1 cup of water to instant pot, place trivet inside and put pot-in-pot vessel on top.
2. Add all the ingredients to the smaller vessel and seal the lid.
```
Pressure: High
Time: 3 minutes 
Release: Quick
```
1. Strain into cup, enjoy hot.
Stovetop
1. In a small sauce pot on the stove set to medium high heat, add all the ingredients and cook until contents reach a roiling boil and threaten to spill over.
2. Lower heat and simmer for 5 minutes.
3. Strain into cup, enjoy hot.
Nutrition

Calories: 103

Notes
- Can add fennel seeds
- Can replace sugar with honey
Drinks // Pot-in-Pot // Recipe // Stovetop

calories calculated ○ desi ○ dump and go ○ pakistani ○ photo ○ quick ○ vegetarian

Amount (weight)	amount (volume)	Ingredients
2	—	eggs
240g	2 cups	flour, all purpose
410g	1¾ cups	milk
100g	½ cup	oil, vegetable
13g	1 T	sugar
15g	1 T	baking powder
3g	½ t	salt

Amount	Ingredient
3 cups	milk
2 T	yogurt

Amount	Ingredient
½ cup	milk
½ cup	water
1 tsp	tea, black, looseleaf (or 1 teabag)
2 pods	cardamom, crushed
1	rosebud, dried
1½ tsp	sugar

Chocolate Chip Banana Muffins

November 29, 2021

Credits

Recipe modified from LittleMuffinWhore on Reddit.

Ingredients

Makes 12 muffins

Amount	Ingredient
300g	banana, ripe, mashed
50g	sugar
240g	flour, all-purpose, unbleached
1 tsp	baking powder
½ tsp	baking soda
½ tsp	cinnamon
1 tsp	salt
90g	chocolate chips, semi-sweet
245g	milk
50g	oil
2 tsp	vinegar, white

Process

Preheat oven to 350°F
Mash bananas and sugar together in a shallow bowl, set aside
In a large bowl, mix dry ingredients until uniform. Add chocolate chips; mix. Add banana mash + wet ingredients and mix gently until most of the flour is absorbed (some dry patches here and there are fine)
Spray muffin tray with spray oil and divide batter evenly between all 12 cavities

Bake: 25 minutes

Remove from oven and let muffins cool in tray

Nutrition

100g = 278 calories

Approximately 193 calories per muffin.

Notes

The recipe is very forgiving and will work with less banana or a little bit more
If you fall short in banana amount, you can make up the difference using some other fruit puree or applesauce (to keep the moisture ratio)
Process can be simplified by mashing bananas in the same large bowl as everything else will go in
Oven temperatures vary; start checking on the muffins at around the 20 minute mark, then every 5 minutes or so
If using frozen bananas:
- thaw in fridge overnight or in microwave if in a pinch
- squish defrosted bananas in bag to mash

Oven // Recipe // Sweets

breakfast ○ calories calculated ○ dump and go ○ one pot pan or bowl ○ photo ○ vegetarian

Creamy Tomato Basil Soup

November 29, 2021

Ingredients

Makes 8 servings

Amount	Ingredient
3 T	butter
1 large	onion, diced
2 stalks	celery, diced
1	bell pepper, red, large, diced
1 tsp	garlic, minced
4 tsp	Better Than Bouillon no-chicken base
30oz	water
30oz	tomatoes, diced
¼ cup	basil, fresh
2½ T	tomato paste
1 tsp	salt + to taste
1 tsp	fresh ground black pepper
2 T	balsamic vinegar + to taste
½ tsp	MSG + to taste
½ cup	Parmesan cheese, fresh grated
½ cup	heavy cream

Process

Instant Pot

set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
add garlic, cook 1 minute until fragrant
add the rest of the ingredients (except Parmesan and heavy cream)

Pressure: high
Time: 5 minutes
Release: quick

purée contents with immersion blender until smooth
stir in Parmesan and heavy cream, let warm through; serve hot

Stovetop

Use a heavy-bottomed pot and instead of pressure cooking in step 3, simmer until everything is tender and starts to break down.

Nutrition

Calories = 1,215 total recipe (152 per serving)

Notes

blend less for chunky soup
use (1) 28oz can or (2) 14 oz. cans for the tomatoes. 2 oz less than the full 30 called for in the recipe isn’t a big deal but the difference can be made up with fresh tomatoes so a third can isn’t opened unnecessarily
a 30oz box of stock can be used instead of the BTB base + water
a large carrot can be substituted for the red bell pepper, though the latter is tastier

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

Instant Pot // Recipe // Soup // Stovetop

better than takeout ○ calories calculated ○ freezer friendly ○ italian ○ one pot pan or bowl ○ photo ○ vegetarian

Simple Aloo Salan

November 29, 2021

Credits

Recipe from My Heart Beets.

Ingredients

Makes 4 servings

Amount	Ingredient
1½ lbs	potatoes, peeled, whole
2 T	oil
2 tsp	cumin seeds
½ tsp	mustard seeds
1	Serrano pepper, minced
2 cups	water
1 tsp	salt
1 tsp	turmeric
½ tsp	dried mango powder (amchur)
½ tsp	Kashmiri chili powder / paprika
¼ tsp	black pepper
¼ tsp	cayenne

Process

Dump all the ingredients except the cilantro in the instant pot

Pressure: High
Time: 10 minutes
Release: 10 minutes natural

Break up the potatoes into chunks, squishing some into the soup to thicken.
Garnish with cilantro.

Nutrition

Calories: 197 per serving (¼ of recipe)

Notes

If adding eggs, steam in instant pot separately

Pressure: High
Time: 6 minutes
Release: Quick

It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.

Instant Pot // Mains // Recipe // Soup

calories calculated ○ desi ○ dump and go ○ eggs ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Shahi Raita

November 28, 2021
All amounts are really to-taste. The below “recipe” is just an approximation.

Ingredients

Amount Ingredients
225g yogurt
1½ tsp cumin seeds
¼ tsp salt
¼ tsp black pepper
2 T mint, fresh, ribboned
2 T cilantro, fresh, chopped
120g cucumber, chopped
70g tomatoes, chopped
100g milk

Process
1. Combine all the ingredients except milk in a medium sized bowl.
2. Add milk to thin until desired consistency is reached
Nutrition

52 calories per 100g

Notes
- I like to keep all the liquid from the tomatoes to help thin out the final product; it might also give it a pretty, slightly pink color.
Additions & Variations
- finely diced onions
- shredded carrots
- chaat masala (makes it tangy/chatpata)
- tamarind (makes it a bit tart)
Accompaniments // No Cook // Recipe

calories calculated ○ cold ○ desi ○ dump and go ○ one pot pan or bowl ○ pakistani ○ photo ○ quick ○ vegetarian

Amount	Ingredients
225g	yogurt
1½ tsp	cumin seeds
¼ tsp	salt
¼ tsp	black pepper
2 T	mint, fresh, ribboned
2 T	cilantro, fresh, chopped
120g	cucumber, chopped
70g	tomatoes, chopped
100g	milk

Lentil Salad

November 25, 2021

Credits

Recipe adapted from Instant Pot Tangy Lentil Salad.

Ingredients

Makes 4 servings

For the Lentils

Amount	Ingredient
200g	lentils, brown, dry
2 cups	water
2 tsp	Better than Bouillon chicken base
½ tsp	thyme
1	bay leaf

For the Salad

Amount	Ingredient
¼ cup	lemon juice, fresh
¼ cup	onion, diced
½	jalapenño, minced
1 stalk	celery, diced
1	cucumber, mini
2 T	olive oil, extra virgin
1 T	garlic, minced
½ tsp	parsley, dried
½ tsp	oregano, dried
¾ tsp	salt
¼ tsp	black pepper

Process

Add all ingredients under “For the Lentils” to instant pot:

Pressure: High
Time: 8 minutes
Release: Quick

In a medium-sized bowl, add the rest of the ingredients, starting with the lemon, onion, and jalapeño so that they can quick pickle while assembling the rest of the salad.
When lentils are done, discard bay leaf and add contents to salad

This can be enjoyed warm or cold.

Nutrition

Calories: 235 per serving

Notes

You can substitute red bell pepper for the celery (as in picture)
If having the salad cold, be sure to wait for the lentils to cool before adding them to salad greens, otherwise they will wilt
Tahini can be added (to taste) to make it creamier and give a slight Middle Eastern flavor
Picture shows salad on a bed of baby kale

Instant Pot // Recipe // Salad

cold ○ lentils ○ photo ○ vegetarian

Credits

Ingredients

Process

Nutrition

Notes

Mix-ins

Toppings

Products

Costco

Assembly

Ingredients

Process

Instant Pot

Stovetop

Notes

Credits

Ingredients

Process

Instant Pot

Stovetop

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Instant Pot

Stovetop

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Nutrition

Notes

Additions & Variations

Credits

Ingredients

For the Lentils

For the Salad

Process

Nutrition

Notes