lentil chili

Posted on by
  • 2 cups Lentils
  • 4 cups Crushed Tomatoes
  • 3 cups Water or Vegetable Broth
  • 2-3 cups cooked Beans
  • 1 large Onion, chopped
  • 6 cloves Garlic, crushed and minced
  • 1 can green chilis
  • 2 large Red Peppers, chopped
  • 1 large Yellow Pepper, chopped
  • 3 Tablespoons Chili Powder
  • 2 Tablespoons Cumin
  • 1 tbsp tomato paste
  • pepper and salt, to taste, after cooking has taken place
  • 2 Tablespoons Dried Parsley
  • 1½ Tablespoons Dried Cilantro
  • oregano 1/2 -1 tbsp.
  1. Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
  2. Add the vegetable broth, crushed tomatoes, black beans and stir to combine.
  3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 15 minutes.
  4. Once the time is expired, wait for 10  minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro &  Serve.

 

Wild Rice Soup from pinchofyum.com instant pot recipe

Posted on by

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot
    Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Spicy Roasted Broccoli Pasta by Melissa Clark

Posted on by
2 ½ pounds broccoli, cut into bite-size florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
¾ teaspoon kosher salt, more as needed
½ teaspoon red pepper flakes, or to taste

  • 12 ounces chiocciole or other tube-shaped pasta
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup panko bread crumbs
  • 1 tablespoon finely grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • Fresh lemon juice, for serving (optional)
  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  • Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  • In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  • Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Paul Bertolli’s Cauliflower Soup from food52.com

Posted on by

3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Serves 8

 

Okonomiyaki from food52.com

Posted on by

Sauce
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil

  • 1 teaspoon sea salt
  • 1/3 cup all-purpose flour
  • 2 cups cabbage, shredded with a mandoline or finely chopped
  • 1 bunch scallions, trimmed and chopped
  • 3/4 cup (roughly) baby or chopped shrimp
  • Canola oil for frying
  • 1-2 tablespoons toasted sesame seeds
  • Bonito flakes (optional)
  1. Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Somen with Broccoli, Butter and Soy from food52.com

Posted on by

  • 4 tablespoons unsalted butter, divided
  • 2 large cloves garlic, minced
  • 3 tablespoons soy sauce, divided (2/1)
  • 3 to 4 cups small broccoli florets
  • 1/2 cup water
  • 4 ounces Somen noodles (or other very thin wheat noodles)
  1. Start boiling a pot of water for the noodles. They will only take a couple of minutes to cook.
  2. In a large saute pan with a lid, melt 3 tablespoons of the butter. Add the garlic and cook on low heat just until the garlic becomes fragrant. Stir in two tablespoons of soy sauce.
  3. Add the broccoli florets and pour the water over. Stir, cover and cook on medium heat just until the broccoli becomes crisp tender.
  4. Cook the noodles in the boiling pot of water while you’re waiting on the broccoli Like I said, they will cook very quickly. Drain, saving a little of the cooking liquid.
  5. Stir the noodles into the broccoli along with the last tablespoon of butter and the second tablespoon of soy sauce. Add a little of the noodle cooking liquid to loosen everything up and serve right away.  Makes about 3 sides or two mains
  6. I used ramen noodles

Creamy Garlic Mushroom Sauce from 12tomatoes.com

Posted on by
  • 4 cups mini portabella or crimini mushrooms, sliced
  • ½ yellow onion, chopped
  • 8 oz heavy cream
  • 1 cup milk
  • 3 teaspoons cornstarch
  • 2 tablespoons oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  • Kosher salt and black pepper, to taste
  1. Melt butter and olive oil in a large skillet on medium-high heat.
  2. Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
  3. Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
  4. Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.

Roasted Sweet Potato Sandwich from saveur.com

Posted on by
1 lb. sweet potatoes, peeled and sliced 1⁄2” thick lenghwise
1 tbsp. olive oil
1 tsp. ground cumin
1⁄2 tsp. ancho chile powder
Kosher salt and freshly gound black pepper, to taste
2 1⁄2 tbsp. fresh lime juice
2 tbsp. mince cilantro, plus 1⁄2 cup leaves and tender stems
15 cherry tomatoes, quartered
6 sweet, jarred cherry peppers, thinly sliced
2 roasted poblano peppers, thinly sliced
1⁄4 cup sour cream
2 hoagie rolls, halved lengthwise

Heat oven to 400°. Toss potatoes, oil, cumin, chile powder, salt, and pepper on a baking sheet and spread into an even layer; roast, flipping once, until cooked and browned, 20 minutes. Mix 2 tbsp. lime juice, minced cilantro, the tomatoes, peppers, salt, and pepper in a bowl; set salsa aside. Stir remaining lime juice and the sour cream in a bowl. To assemble the sandwiches, layer bottom halves of hoagie rolls with potatoes, salsa, sour cream, cilantro leaves, and tops of rolls.

Cheesy Mini Potato Gratin Stacks from recipetineats.com

Posted on by
  • Oil spray
  •  2 lb potatoes, large long ones (Note 1)
  • 2 tbsp  butter
  • 2 garlic cloves, minced
  • 1/2 cup cream, heavy / thickened (Note 4)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • Black pepper
  • 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
  • Fresh thyme leaves for garnish, optional
Instructions
  1. Preheat oven to 350F/180C.
  2. Spray a standard 12 hole muffin tin with oil.

  3. Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10″ thick.

  4. Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.

  5. Stir, then set aside.

  6. Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.

  7. Drizzle each potato stack with 1/2 tsp of cream mixture.

  8. Sprinkle HALF the cheese over the potato stacks.
  9. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
  10. Cover loosely with foil and bake for 35 minutes.
  11. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
  12. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)
Recipe Notes

1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia – the dirt brushed ones) still works great.

I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
Get long large ones that are suitable to cut into cylinder shapes.

2. Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 50F oven for 10 minutes just to heat through.
3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps “set” them.

4. Any pourable cream is fine though thickened / heavy cream will yield creamiest result because they have a higher fat content.