Cherry Almond Scones

November 25, 2021

Credits

Recipe adapted from Everyday Gourmet with Blakely.

Ingredients

Makes 4 scones

Amount	Ingredient
120g	flour, all purpose, unbleached
25g + 6g	sugar, divided
1tsp	baking powder
⅛ tsp	salt
28g	butter, cold
1 tsp	vanilla extract
⅛ tsp	almond extract
90g	milk
½ cup	cherries, fresh, pitted, halved
15g	almonds, slivered

Process

Preheat oven (or toaster oven / airfryer) at 425° F.
In a large bowl, mix flour, sugar, baking powder and salt.
Add cold butter and work into the dry ingredients with your hands until all the butter has become little bits.
Mix in vanilla and almond extracts, milk, cherries, and almonds.
Turn dough out onto parchment paper and press into a rough square of even thickness. Wet hands with water if dough is sticking.
Cut an “X” shape into the dough to form 4 triangle pastries.
Wet the tops with water (or milk) and dust with the 6g of sugar.

Bake: 20 minutes

Nutrition

Calories: 240 per scone

Notes

If using raw almonds, cover with water and microwave for 1 minute, remove skins, then sliver
Rotate tray halfway through bake time if browning is uneven; this varies by oven.

baking ○ better than takeout ○ breakfast ○ calories calculated ○ pastry ○ photo ○ quick ○ vegetarian

Thai Basil Fried Rice with Chicken

November 25, 2021

Credits

Recipe adapted from a combination of this Allrecipes.com listing and Hot Thai Kitchen.

Ingredients

Makes 6 servings

Amount	Ingredient
3 T	oyster sauce
3 T	fish sauce
1 tsp	sugar
12 oz	chicken breast, boneless, skinless, raw
42g	oil, neutral, divided
½ cup	onion, chopped
1 cup	bell pepper, red, chopped
½ cup	carrot, shredded
2	Serrano peppers, slit
1 T	garlic, minced
680g	rice, Jasmine, cooked
1 T	soy sauce, less sodium
½ cup	cilantro, chopped
¼ cup	Thai basil, fresh

Process

Prep

Mix oyster sauce, fish sauce and sugar in small bowl; use half the mixture to marinate the chicken.
Prep the rest of the vegetables and ingredients (chop onion, bell pepper, slit Serranos)

Cook

In a large wok, heat HALF the oil until shimmering and add marinated chicken along with any marinade that’s settled in the bottom of the bowl (NOT the rest of the mixture which was set aside in step 1)
Saute chicken until mostly cooked through and no longer pink on the outside. Cut into a piece to see if it’s cooked. Remove from wok and set aside.
In the same wok, without cleaning, add the remaining oil and stir fry the onions, bell peppers, carrots, Serrano peppers and garlic to desired doneness.
Add rice and continue to stir fry.
Add marinade mixture set aside in step 1, plus soy sauce; stir to distribute sauce evenly.
Add chicken back to wok (with any accumulated juices), cilantro, and Thai basil; stir fry until chicken is cooked through.

Serve hot with sliced cucumbers and fresh lime wedges

Nutrition

Calories: 300 per serving (⅙th of recipe)

Notes

1 mini cucumber = 10 calories, juice of half a lime = 6 calories
Go easy on the serrano if you can’t tolerate heat very well
If your wok or frying pan is small, make the recipe in batches

Mains // Recipe // Stovetop

asian ○ better than takeout ○ calories calculated ○ chicken ○ meat ○ photo ○ quick ○ rice ○ stir-fry ○ thai

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

Recipe // Soup // Stovetop

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

Achari Aloo

November 25, 2021

Credits

Recipe adapted from FatimaCooks.net.

Ingredients

Makes 3-4 servings

Amount	Ingredient
500g	potatoes, sliced
1 cup	water
2	tomatoes, chopped
½ tsp	black seeds (kalonji)
½ tsp	fennel seeds (saunf)
½ tsp	mustard seeds
¼ tsp	fenugreek seeds (methi dana)
1 tsp	dried fenugreek (kasuri methi)
1 tsp	cumin powder
1 tsp	coriander powder
1 tsp	salt, to taste
1 tsp	cayenne pepper
½ tsp	turmeric
2 T	tamarind sauce or concentrate
2	serrano peppers, slit
2 T	unsalted butter
half bunch	cilantro, finely chopped

Process

Slice potatoes and soak in water; set aside. Chop tomatoes, slit the peppers.
Add all the ingredients to the instant pot

Pressure: High
Time: 5 minutes
Release: Natural

Add cilantro and stir through.

Although flavorful enough to eat as-is, you can serve with rice or roti / naan / paratha.

Nutrition

Calories: 733 (whole recipe).

Notes

Original recipe (see Credits section above) is for the stovetop, refer to it for stovetop preparation instructions (I’ve made other changes in my version, too, but you can refer to the original for the prep method).
If sauce / gravy is too runny for your liking, set the IP to saute mode and cook off the excess liquid to the desired consistency

Instant Pot // Mains // Recipe

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

Dal Chawal

November 25, 2021
Both the dal and the rice were made in the Instant Pot at the same time using the pot-in-pot method. You can choose to make them separately if that’s what you prefer.

Ingredients

For the Rice

Amount Ingredient
1 cup rice, basmati
1 cup water
to taste salt

You can also add some oil or spices to the rice, I prefer to leave them totally neutral when pairing with dals.

For the Dal

Amount Ingredient
½ cup dal, masoor
1½ cups water
1 onion, small, sliced
½ tomato, roma
½ serrano, slit
½ tsp cumin seeds
½ tsp cumin powder
½ tsp salt
¼ tsp turmeric
⅛ tsp cayenne pepper
¼ cup cilantro, chopped

Process
1. Rinse rice until water runs clear, cover with water to soak; set aside.
2. Rinse dal, drain, set aside.
3. Slice onions to your preference, slice tomatoes into quarters (this makes it easier to remove the skins) and slit the pepper lengthwise once or twice.
4. Dump all ingredients except rice and cilantro into pressure cooker.
5. Place trivet inside the cooker, drain rice and add it + all the ingredients listed under “For the Rice” into an oven-safe container that will fit on the trivet and inside the pot.
```
Pressure: High
Time: 7 minutes
Release: Natural
```
1. When it’s safe to open, fluff rice with a fork and dish out. Smush tomatoes, peppers, and onions into the dal to homogenize; remove skins if desired.
2. Add cilantro, stir, and serve.
Notes
- You can make any amount of rice, as long as the volume of cooked rice will not overflow the pot-in-pot container. Cook time remains the same.
Mains // Pot-in-Pot // Recipe

desi ○ dump and go ○ mom’s recipe ○ pakistani ○ photo ○ quick ○ rice ○ vegetarian

Amount	Ingredient
1 cup	rice, basmati
1 cup	water
to taste	salt

Amount	Ingredient
½ cup	dal, masoor
1½ cups	water
1	onion, small, sliced
½	tomato, roma
½	serrano, slit
½ tsp	cumin seeds
½ tsp	cumin powder
½ tsp	salt
¼ tsp	turmeric
⅛ tsp	cayenne pepper
¼ cup	cilantro, chopped

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

Thai Curried Butternut Squash Soup

November 25, 2021

Credits

Recipe modified from Cookie + Kate.

Ingredients

Amount	Ingredients
2 T	oil
2 lbs	butternut squash (~1.5 squashes)
1	onion, yellow, medium
4 cloves	garlic
2-3 T	Thai red curry paste
2 tsp	coriander powder
1 tsp	cumin powder
¼ tsp	salt
⅛ tsp	red pepper flakes
1 T	lime juice, fresh
32 oz	vegetable broth
½ cup	coconut milk, full fat
handful	chopped cilantro, mostly leaves

Process

slice squash in half lengthwise, scoop out seeds and spray cut side lightly with oil and roast in the oven (optional)

Temp: 450º F
Time: 1 hour

peel and chop into rough chunks when cool enough to handle

Instant Pot

turn IP to saute mode and add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
add broth, close the lid and seal pot

Pressure: high
Time: 5 minutes
Release: 10 minute natural

use immersion blender to puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
stir in lime juice, coconut milk, and chopped cilantro

Stovetop

in medium sized, heavy bottom pot, add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
add broth, bring to a boil, then reduce heat and simmer for 15-20 minutes
using immersion blender, puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
stir in lime juice, coconut milk, and chopped cilantro

Nutrition

100g soup = 71 calories

Notes

roasting is an optional step, but increases flavor and makes peeling/chopping the hard butternut squash much easier
roasted squash pulp can be stored in the fridge for ~a week or so; freeze if storing longer
this soup freezes well; fresh cilantro and a hit of lime juice can help wake up the flavors a little bit when reheated from frozen

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

Instant Pot // Recipe // Soup // Stovetop

calories calculated ○ freezer friendly ○ fusion ○ photo ○ thai ○ vegetarian

Kichri

November 25, 2021
Both Instant Pot and stovetop instructions are included. I prefer the IP, as it’s faster and more hands-free.

Ingredients

Amount Ingredient
2 cups rice, basmati
2 cups water
1 cup red lentils (masoor dal)
¼ cup oil
1 T cumin seeds
1¼ tsp salt, to taste
½ tsp black pepper (optional)

Process

Instant Pot
1. Wash the rice and lentils (same bowl is fine), soak for up to 30 minutes (soaking is optional)
2. Place all ingredients in IP, close lid and seal.
```
Pressure: High
Time: 7 minutes
Release: 10 minutes natural
```
1. Fluff rice carefully before serving.
Stovetop
1. Wash rice and lentils together and add to a heavy-bottomed pot along with the listed amount of water and black pepper
2. Boil until 80% done (or until there’s just enough water left for “dam,” which is to finish cooking something via steaming)
3. Add oil and cumin seeds, stir to distribute and set pot to dam/steam
4. Once finished, fluff rice and serve.
Notes
- Stovetop will generally require double the amount of water vs the instant pot method
- Increase oil for a more moist kichri (recipe as listed is slightly dry).
- Pairs really well with achar (spicy pickles packed in oil)
- Salt is the main flavor component, so make sure it’s adequately salted. Start with 1 tsp per the recipe and adjust to your tastes.
Instant Pot // Mains // Recipe

comfort food ○ desi ○ dump and go ○ low effort ○ mom’s recipe ○ pakistani ○ pantry ingredients ○ photo ○ quick ○ rice ○ vegetarian

Amount	Ingredient
2 cups	rice, basmati
2 cups	water
1 cup	red lentils (masoor dal)
¼ cup	oil
1 T	cumin seeds
1¼ tsp	salt, to taste
½ tsp	black pepper (optional)

Aloo Aanday

November 24, 2021

Ingredients

Makes 4-5 servings (if using 8 eggs)

Amount	Ingredient
2	potatoes, large
3	onions, sliced
3	chilies, serrano
1	tomato, roma (optional)
2 T	oil, vegetable
1 cup	water
1 tsp	salt
¼ tsp	turmeric
¼ tsp	cayenne pepper
to taste	cumin seeds
to taste	coriander seeds (optional)
6-8	eggs
to taste	cilantro, fresh
to taste	mint, fresh
to taste	red chili flakes

Process

Cut potatoes into thin slices, soak in water (optional); set aside.
Sauté chilies, potatoes, tomato (if using), and 1 cup of onions in oil.
Add spices (including cumin + coriander seeds) and roast for a few seconds; add water throughout the process as needed to deglaze the pan and prevent burning.
Add the rest of the onions and cook for a few minutes.
Add eggs, mix thoroughly to create scramble. It will look like a gooey mess, don’t worry. It will come together. :)
Turn off heat, add cilantro, mint, chili flakes; mix to incorporate.

Serve hot with roti / paratha / naan.

Notes

In step 2, I like to add a cup of the sliced onions right at the beginning so they cook down all the way, then add the rest of the onions later in step 4. This gives two tiers of onion flavor: the sweeter, more caramelized one from step 2 and the still crunchy, stir fried ones that are added later. The latter also adds a good texture to the softer eggs and potatoes.
The potatoes take the longest time to cook here, so in order to get them nice and tender, a medium dice of about a half inch or so will work best. If need be, add some water to the pan and cover to steam / help move things along. Once the potatoes are cooked, you can add the eggs and the dish is done in about a minute.
Feel things out—I ended up using a full cup of water and an extra tablespoon of oil (for a total of 3 T) because I felt it needed it. A bit more salt would have been perfect, as well. Your dish may vary a little depending on the size of your eggs and vegetables.

Mains // Recipe // Stovetop

desi ○ eggs ○ mom’s recipe ○ pakistani ○ photo ○ quick ○ vegetarian

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Prep

Cook

Nutrition

Notes

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

For the Rice

For the Dal

Process

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Instant Pot

Stovetop

Nutrition

Notes

Ingredients

Process

Instant Pot

Stovetop

Notes

Ingredients

Process

Notes