Cinnamon Raisin Rice Pudding from thisolegal.com


1 cup Arborio Rice
1 1/2 Fresh Water
1/4 teaspoon Sea Salt
2 1/2 cups Low-Fat or Whole Milk
1-2 Cinnamon Stick
2 Eggs
1/2 c sugar
1/2 teaspoon Vanilla extract
1/2 cup Raisins
Cinnamon for garnish

In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.

Lock the lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.

When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.

Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.

Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.

Slowly pour into Pressure Cooker cooking pot, stirring as you go.

Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.

Remove cooking pot from Pressure Cooker, add raisins and mix together.

Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.

Recipe Notes

Rice Pudding will thicken as it cools.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.

Grape-Nuts Baked Custard from 12tomatoes.com

  • 2 cups milk, scalded
  • 2 eggs, slightly beaten
  • 1/3 cup Grape-Nuts cereal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Preheat oven to 325°F.
  • In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
  • Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Serve plain or with cream

Smitten Kitchen’s One-Pan Farro with Tomatoes

2 cups vegetable broth
1 cup semi-pearled farro
1/2 large onion, sliced into quarters and then sliced thinly
2 cloves garlic, sliced thin
8 to 10 oz. cherry tomatoes
1 1/4 tsp. kosher salt
1 tsp. crushed red pepper
1 tbsp. olive oil, plus extra for drizzling
Handful of basil leaves, julienned or 1 tsp dried basil
sprinkle of oregano
parsley
Grated Parmigiano-Reggiano cheese

Add broth and farro to a large sauce pan and soak 10 minutes. As you finish chopping your veg, add them one by one to the pan. Add salt and red pepper, basil, oregano and parsley followed by the olive oil.

Set the timer on your oven or microwave for 30 minutes, then turn the burner on high. Bring the pan, uncovered, to a boil then reduce heat to a simmer. Stir occasionally. At the end of the 30 minutes, the farro should be perfectly cooked and liquid absorbed.

Pour the contents of the pan into a shallow serving bowl. Sprinkle with the basil leaves and parm, then drizzle lightly with olive oil. Eat while hot.

 

Garlicky Spaghetti with Mixed Greens
 from foodandwine.com

3/4 cup extra-virgin olive oil
1 cup panko
2 tablespoons finely chopped parsley
Kosher salt & Pepper
1 pound spaghetti
2/3 cup thinly sliced garlic (about 18 cloves)
2 pounds mustard greens and kale, stemmed and leaves coarsely torn
2 tablespoons fresh lemon juice

In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.

Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.

In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko.

Jo’s Tuna Pasta from splendidtable.org

1 lb 2 oz penne, fusilli
3 1/2 fl oz extra-virgin olive oil
1 white onion, finely diced
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 1/2 oz good-quality tinned anchovies in oil
6 1/2 oz good-quality tinned tuna in oil
freshly grated parmesan cheese, to serve

 

 

Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions until al dente. Drain the pasta over a bowl, reserving the cooking water, return to the pan and set aside.

Heat the oil in a separate saucepan over a medium heat, add the onion and cook for 3–5 minutes until softened. Add the tomato paste, vincotto and anchovies together with the oil from the tuna tin, reduce the heat to low and cook gently for 5–8 minutes, until the onions are nicely caramelised. Add the tuna and a few splashes of the reserved pasta cooking water, increase the heat to high and cook for 10–15 minutes, adding extra splashes of the pasta water as you go, until the sauce has a thin paste-like consistency.

Tip the sauce into the pan with the pasta and toss together thoroughly to coat. Divide among bowls and scatter over lots of grated parmesan. Serve.

Chinese Vegetarian Noodle Soup (中式素汤面) from omnivorescookbook.com

Tofu
  • 1/2 block (16 ounces / 450 g) extra firm tofu
  • 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
  • 1 tablespoon maple syrup (or agave nectar)
Soup
  • (3.5 ounces) 100 grams noodles (*Footnote 1)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 6 cups vegetable broth (or homemade Detox Vegetable Broth)
  • 2 cups (1/2 pound) mushrooms, sliced
  • 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
  • 2 green onion, chopped
  • 1 large piece ginger
  • 4 cup chopped kale
  • 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
  • Salt to taste
  • 2 teaspoons sesame oil
Serving options
  • Poached or boiled eggs
  • Chopped cilantro and chopped green onion for garnish
  • Pickled vegetables (zha cai) and fermented tofu
  • Homemade Chili Oil or Sriracha
  • Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
    2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.

Urvashi Pitre’s Instant Pot Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup heavy (whipping) cream or full-fat coconut milk
¼ to ½ cup chopped fresh cilantro

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
  4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
  7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
  8. Serve over rice or raw cucumber noodles.  Serves four.

Tomato Stew With Basil Dumplings from washingtonpost.com

  • FOR THE STEW
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1 teaspoon kosher salt, or more as needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • Three 14-ounce cans chunky tomato puree
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup sherry vinegar
  • FOR THE DUMPLINGS
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter, cut into small bits and chilled
  • 3 tablespoons finely chopped basil leaves, plus torn or ribboned basil, for garnish
  • 1 large egg
  • 1/2 cup whole milk

For the stew: Melt the butter in a large saucepan or small Dutch oven over medium-high heat. Stir the onion, bell pepper, salt, dried basil and black pepper; cook, 5 minutes or until tender, stirring occasionally.

Stir in the tomato puree, brown sugar and vinegar. Reduce the heat to medium; let the stew cook while you make the dumplings.

For the dumplings: Whisk together the flour, baking powder and salt in a medium bowl. Work in the butter with your fingertips until the mixture is crumbly. Stir in the 3 tablespoons of chopped fresh basil.

Whisk together the egg and milk in a liquid measuring cup. Pour over the flour mixture and stir just long enough to form a soft, sticky dough.

Bring the stew to a boil over medium-high heat. Use a 1-ounce spring-release scoop or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. Cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top.

Uncover and let stand for 5 minutes. Sprinkle with the torn or ribboned basil and serve warm.

Winter detox moroccan sweet potato lentil soup from littlespicejar.com

1 lb. sweet potatoes, peeled and cubed into small pieces
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
1 red bell pepper, diced
6 cloves garlic, minced or pressed
1 ½ cups green or brown lentils, rinsed and picked over
1 ½ teaspoon EACH coriander AND cumin powder
1 teaspoon curry powder (or more to taste)
½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
⅛ teaspoon ground nutmeg
6-7 cups low sodium broth (vegetable or chicken)
2 ½ cups baby spinach, roughly chopped
¼ cup lemon juice or lemon wedges for serving

Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.

Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.

Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

Vegetarian Swedish Meatballs from joythebaker.com

For the Meatballs
3 cups cooked lentils (I used green lentils because they told their shape after being cooked)
1/4 cup sautéed mushrooms
1/4 cup onion, finely diced
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper, plus MORE to taste
1 cup panko breadcrumbs
2 large eggs
1 cup part-skim ricotta
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon dijon mustard
olive oil, for topping

For the Gravy
  1. 4 tablespoons unsalted butter
  2. 3 tablespoon finely diced onions
  3. 1/4 cup all-purpose flour
  4. 3 1/2 cups vegetable stock
  5. 3 tablespoons soy sauce (or tamari)
  6. 1/3 cup heavy cream
  7. salt and fresh cracked black pepper to taste
  8. 1 teaspoon finely chopped fresh thyme and/or fresh sage
  9. 1 cup sautéed mushrooms
  1. *To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt (like you’re salting pasta water), crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender and cooked through. Strain through a colander and discard the garlic, onion, and bay leaf. This method will leave you with extra cooked lentils for salads of dinner.
  2. To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Mixture will be slightly dry and still a bit chunky. That’s right! Transfer to a large bowl.
  3. To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs.
  4. In a medium bowl whisk eggs until well combined. Whisk in the ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and use a wooden spoon to combine all the ingredients. Stir until all the ingredients are evenly combined.
  5. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
  6. Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle literally with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and allow to rest while the rest of the ingredients come together.
  7. To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.
  8. To serve, just before serving, toss lentil balls in warm gravy. Place on a plate alongside mashed potatoes and cranberry sauce. Top the mashed potatoes with cranberry sauce as well. Enjoy warm.
Notes
  1. I find that it’s easiest to make the potatoes and cranberry sauce before the lentil balls and the gravy.