• Banana Peanut Butter Oat Bars

    Credits

    Recipe adapted from Sammi Brondo.

    Ingredients

    Makes 9 square bars

    3bananas, very ripe
    ¼ cuppeanut butter
    1 tspvanilla paste
    1¼ cupoats
    ¼ tspsalt
    ½ tspbaking powder
    ½ cupchocolate chips

    Process

    preheat oven 350º F
    1. grease a loaf pan (with butter, spray oil, or regular oil) or trim parchment paper to fit
    2. mash bananas, add peanut butter, vanilla; mix
    3. add oats, salt, baking powder; mix
    4. fold in chocolate chips
    5. pour mixture into prepared pan
    bake ~30 minutes
    1. let cool, then cut into bars

    Notes

    • I used natural peanut butter, but you can use whatever you have on hand
    • quick cooking or rolled oats work best
    • could try swirling through some jelly/jam (untested)
    Banana Peanut Butter Oat Bars
  • Simple Raita

    For when you don’t have the ingredients or can’t be bothered to make shahi raita.

    Ingredients

    amountingredient
    yogurt
    black pepper
    cumin seeds
    salt

    Process

    Crush the cumin between your palms and mix it (along with the rest of the spices) into the yogurt. Thin with milk to desired consistency.

    Notes

    All amounts are to taste; it’s not that serious.

  • Creamy Garlic Dip

    Credits

    Recipe adapted from Don’t Go Bacon My Heart.

    Ingredients

    amountingredient
    120gmayo
    120gsour cream
    1 Twhite wine vinegar
    1 tspparsley, dried
    1 tsporegano, dried
    1 tspgarlic, minced
    pinchsugar
    pinchsalt

    Process

    • mix all ingredients together in a bowl
    • cover and chill for at least 1 hour before serving

    Notes

    The covering and chilling is actual pretty vital to this recipe, although it’s tempting to skip the step. If you eat it right away, the flavors will feel off and disjointed, maybe too sweet or too tart. But once it’s had a chance to meld together in the fridge, everything becomes much more cohesive.

  • Eggs, Steamed

    Ingredients

    amountingredient
    ½ cupwater
    up to 24eggs
    large bowlice water

    process

    1. pour water in pressure cooker, drop in trivet, add eggs
    pressure: high
    time: 3 minutes
    release: quick

    soft steamed

    1. take eggs out immediately and immerse in ice water bath
    2. crack, roll, and peel; if you have extremely fresh eggs that are a little stubborn, you can return to the ice bath after peeling some of the bottom so that the water enters between the shell and the egg, making it easier to separate them

    Soft steamed eggs have a fully set, but tender white and runny yolk. Be gentle when peeling as the yolk is runny so there isn’t much structure to the egg. Don’t roll aggressively.

    Enjoy these eggs all on their own as a decadent snack or in place of poached eggs on top of fancy toasts. They’re much less fiddly than poached eggs, and also use the entire egg without discarding any of the whites. You can also add them to hearty grain bowls or roasted vegetable salads.

    Jammy

    1. leave eggs inside the pot with the lid on for 5-6 minutes
    2. remove from pot, dunk into ice bath, crack, peel

    Jammy eggs have a fully set white and set yolks, which are still creamy and soft, with a brighter orange color in the centers where they’re not quite as set. These have more structure than soft steamed and don’t have to be handled as carefully.

    Enjoy these on their own or in salads and sandwiches.

    Fully Cooked

    1. leave eggs inside pot with the lid on for 10 minutes, then dunk into the ice bath and peel

    Fully cooked eggs have a fully set white and yolks, with no green ring around the yolk! The green ring is indicative of overcooking and also creates a sulfurous taste/smell. The yolk will be an even yellow color throughout, with no orange.

    These are the standard, fully cooked eggs used in various recipes like egg salad, cobb salad, or deviled eggs. Use them in those, eat them alone with some salt and pepper, or drop them into a soupy salan like this simple aloo salan, chana shorba, or koftay. The yolk breaks down and melts into the soup, creating a creamy gravy.

    Notes

    • If you don’t have ice, just use the coldest water that comes out of your tap; you may need to change out the water several times, or just keep your bowl under cold running water to help delay the residual cooking process.
    • The easiest way to peel them is to crack the bottom, flat part where the little air pocket sits, then gently roll to crack the entire shell.

    I’ve set up this recipe so that everyone in my family who likes their eggs at different done-ness can still enjoy it just how they like without any extra fuss. So I’ll have my runny yolks by taking them out first, then leave the rest chilling in the pot for the listed times according to what my other family members prefer.

  • Quick Moroccan Chicken

    Credits

    Recipe adapted from G-Free Foodie.

    Ingredients

    amountingredient
    1½ lbchicken breast*
    4dried figs, halved and destemmed
    4 oztomato sauce // marinara sauce
    ¼ cuponions, chopped
    1 tspgarlic, minced
    2 Tapple juice
    1 Tolive oil
    1bay leaf
    ½ tspthyme, dried
    ¼ tspsalt
    ¼ tspblack pepper
    to tasteharissa paste // hot sauce (optional)
    *frozen is fine!

    Process

    1. place all ingredients in Instant Pot
    pressure: low
    time: 10 minutes
    release: 10-15 minutes natural release

    Notes

    • I used frozen, thin chicken breast directly, without thawing first
    • It made a fair amount of soupy sauce, which I used to make couscous
      • to do this, replace ½ the water used for the couscous with the sauce / liquid from this recipe
    • pictured below: recipe paired with couscous, hummus, and pickled onions.
    Quick Moroccan Chicken
  • Fresh Pickled Onions & Jalapeños

    ingredients

    amountingredient
    ½onion, red
    1jalapeño
    ⅛ – ¼ tspsalt
    ½lemon, 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.

    Fresh Pickled Onions & Jalapeños
  • Lemon Balsamic Vinaigrette

    credits

    Recipe adapted from Foolproof Living.

    Ingredients

    AmountIngredient
    1lemon, zest of
    1 clovegarlic, grated (about 1 tsp jarred)
    2 Tlemon, juice, fresh (about ½ a lemon)
    3 Tbalsamic vinegar
    3 Tolive oil
    1 tspsalt, kosher*
    1 tspmustard
    ½ tspblack 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
  • Mashed Potatoes

    Credits

    Recipe adapted from Iowa Girl Eats.

    Ingredients

    amountingredient
    2 lbspotatoes, Yukon Gold
    2 Tgarlic, minced*
    4 oz // ½ blockcream cheese
    60g // ¼ cupheavy cream
    2 Tbutter
    2 Tdill, fresh
    2 Tparsley, fresh
    to tasteblack pepper
    to tastesalt
    ~½ tspMSG (optional)
    * if using whole cloves, then use 2

    process

    1. rough quarter potatoes, add to pressure cooker along with garlic
    2. add water just over covered; salt generously
    Pressure: high
    Time: 8 minutes
    Release: quick
    1. drain water, switch to low saute and insure all water has evaporated, if needed
    2. 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.

    Mashed Potatoes
  • Mac & Cheese

    credits

    Recipe adapted from The Salty Marshmallow.

    ingredients

    in the pressure cooker

    AmountIngredient
    1 lb // 16oz // 453gdry pasta (medium size)
    4 cupswater
    32gno-chicken base
    2 Tbutter
    1 Thot sauce
    1 Tred pepper flakes
    1 tspgarlic powder
    1 tspblack pepper
    ½ tspsalt

    for stir-in

    AmountIngredient
    ½ cup / 120gmilk
    ½ cup / 116gheavy cream
    240gcheddar, preferably sharp
    120gcheese 2*
    60gparmigiana reggiano, shredded (or blended)
    2 tspmustard, stone ground
    1 tspmustard, hot honey (Inglehoffer)
    *see notes

    process

    1. add all ingredients under “in the pressure cooker” to pressure cooker
    Pressure: High
    Time: 5 minutes
    Release: 5 minutes natural, then quick release
    1. add milk, heavy cream, and both mustards, mix thoroughly
    2. 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.

    Mac & Cheese
  • Applesauce Muffins

    Credits

    Recipe modified from DrCackle on Reddit.

    Ingredients

    Makes 12 muffins

    AmountIngredient
    240gflour, all purpose
    50gsugar
    2 tspbaking soda
    1 tspsalt
    1 tspcinnamon
    ¼ tspground cloves
    80graisins
    105gapple, peeled, finely diced
    113gbutter, unsalted, melted
    380gapplesauce, unsweetened

    Process

    1. preheat oven to 350° F
    2. in medium, microwave-safe bowl: melt butter; add raisinsa + applesauce, heat through again if necessary (this is to hydrate the raisins)
    3. add all dry ingredients to large bowl and mix
    4. to the same bowl, add the rest of the ingredients, including the heated mixture from step #1
    5. mix until just combined (batter will be quite thick)
    6. lightly spray muffin tin with spray oil and divide batter evenly between tins
    Bake: 30 minutes

    Allow to cool on countertop for at least 15 minutes.

    Nutrition

    Whole Recipe: 867g = 2,409 calories
    1 Muffin (73g) = 203 calories

    Notes

    • these are extremely low sugar, which is how I like them; most people may want to up the sugar and raisins
    • recipe can probably handle increasing apple, cinnamon, and maybe even cloves
    • these taste very healthy and could pass for breakfast muffins; try experimenting with adding additional vegetables like shredded carrots or zucchini.
    Applesauce Muffins

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