Kitchenwali

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  • Caprese Panini

    Ingredients

    Makes 1 large panini

    AmountIngredients
    98gBread, Italian, sliced (Pane Turano)
    93gMozzarella, fresh, sliced
    55gtomatoes
    3 leavesbasil, fresh, torn
    1 Tbalsamic 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.
    Caprese Panini
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  • Egg & Cheese Quesadilla

    Tuck a 2-egg omelette into a 10″ flour tortilla and add 2 slices of melting cheese (I like American). Warm in toaster oven, airfryer, or in a dry pan on the stovetop until cheese is melted.

    Nutrition

    481 calories

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  • Corn Tortillas

    Credits

    Recipe adapted from Simply Mamá Cooks

    Ingredients

    AmountIngredients
    175gcorn flour, nixtamalized (masa harina)
    15gcornstarch
    3gsalt
    1 cupwater, 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
    Corn Tortillas
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  • Fajita Vegetables

    Credits

    Recipe adapted from Culinary Hill.

    Ingredients

    AmountIngredients
    14goil, vegetable
    2bell peppers, small, sliced
    2red onions, medium, sliced
    ½ tspsalt
    ½ tsporegano, 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
    Fajita Vegetables
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  • Steamed Corn on the Cob

    Credits

    Recipe adapted from Amy+Jacky Pressure Cooker Recipes.

    Ingredients

    Makes up to 6 corncobs

    AmountIngredients
    1 cupwater
    up to 6ears of corn, shucked

    Process

    1. Add 1 cup of water to instant pot and drop in trivet
    2. Layer corncobs in hash pattern (2 parallel, then 2 perpendicular to them on top and so on)
    Pressure: High
Time: 3 minutes
Release: Quick

    Notes

    • Up to 6 ears of corn will fit in a 6qt instant pot.
    • Delicious alone, better rubbed with salted butter immediately out of the pot (I recommend Kerrygold)
    • You can also cover the corn with elote accoutrements
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  • Chocolate Cake

    Credits

    Recipe adapted from Bon Appétit.

    Ingredients

    Makes 1 9″ cake round

    AmountIngredient
    160gflour, all purpose
    250gsugar
    5gbaking powder
    ¼ tspbaking soda
    8gsalt, kosher
    41gcocoa powder
    163goil, vegetable
    2eggs, large
    4gvanilla extract
    1 cupmilk, warmed

    Process

    1. Preheat oven: 325°F
    2. Grease cake pan with butter and lay down a parchment round on the bottom.
    3. In a large bowl, mix all the dry ingredients.
    4. In a medium bowl, whisk together the wet ingredients (except the milk).
    5. Add wet ingrediets to dry and mix with a spatula; it will be firm and pasty.
    6. Add warmed milk and mix until just uniform and combined.
    7. Pour immediately into prepared cake pan
    Bake: 40-50 minutes
    1. Let cool before cutting.

    Notes

    • Can sub regular table salt for kosher, use slightly less.
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  • Waffles

    Credits

    Recipe adapted from OneShyofaBunch on Allrecipes.com.

    Ingredients

    Makes 4 Belgian waffles

    Amount (weight)amount (volume)Ingredients
    2—eggs
    240g2 cupsflour, all purpose
    410g1¾ cupsmilk
    100g½ cupoil, vegetable
    13g1 Tsugar
    15g1 Tbaking powder
    3g½ tsalt

    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.

    Waffles
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  • Mango Milkshake

    Ingredients

    Makes 52 oz (1 blender full)

    AmountIngredient
    250gmango, frozen
    1,200gmilk
    27gdates, pitted

    Process

    1. Add all ingredients to a blender
    2. Blend for 1 minute or until liquefied and homogeneous

    Nutrition

    100g = 63 calories

    Notes

    • If using fresh mango, you may want to add ice
    • A high powered blender is ideal, I recommend the Vitamix
    • Dried out dates do not need to be rehydrated, they can go into the mix as-is
    • Different date types will have different sugar content; Medjool dates will make a thicker and sweeter shake. As written, recipe is low sugar and not too sweet
    • Can add spinach or other greens to this recipe for a small health boost
    • Can store extra milkshake in airtight glass jars or water bottles; it’ll keep in the fridge for up to 3 days. Freshness / quality may be effected; shake before enjoying.
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  • Canned Peaches in Yogurt

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

    Canned Peaches in Yogurt
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  • Yogurt

    Ingredients

    Makes 3 cups

    AmountIngredient
    3 cupsmilk
    2 Tyogurt

    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.
    Yogurt
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