I do this by “feel” and observation of the proportions.
- half a lemon, squeezed
- drizzle of olive oil
- drizzle of maple syrup (the real stuff, only)
- handful of sliced, toasted almonds
- handful of dried cherries, roughly chopped
- handful of freshly grated Parmesan cheese, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
Place into the Instant Pot:
- 1 yellow onion, chopped
- big handful of baby carrots, chopped (or a couple of regular carrots, scrubbed and chopped)
- 1 large celery stock, chopped
- large bunch of broccoli, chopped roughly (2-3 crowns, plus their stems)
- 3/4 tsp salt
- freshly ground pepper
- 1 cup water
Set the Instant Pot to “Soup” for 7 minutes. When the cycle ends, do a quick release of the pressure valve, and remove the lid.
Using a hand blender, or potato masher, puree the contents of the instant pot. If desired, add about:
and then add chicken stock until you reach the desired consistency; I use chicken stock paste and water. Add:
- 2 – 3 cups of shredded sharp cheddar cheese
Let sit for a moment in order to melt, then stir the soup or use the hand blender again.
Adjust the salt and pepper to taste.
Check out Love and Warmth for more of my healthy and economical recipes! If you’re a parent, you may find something else of interest, too.
Filed under food, whole food
- 1 cup raw cashews or cashew pieces
- Water to cover, OR, *boiling water to cover
1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.
* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.
2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.
3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.
4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.
Based on a recipe from Vice chef Matty Matheson.
- 6 tablespoons olive oil
- 5 garlic cloves, minced
2 birds eye chiles, seeded and minced
2 long red chiles, seeded and minced
- 2 medium yellow onion, roughly chopped
- 3 Tbsp ginger, peeled
- 1/2 cup ghee
- 3 tablespoons tomato paste
- 3 tablespoons turmeric
- 2 tablespoons chili powder
- 2 tablespoons garam masala
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 3 1/2 cups tomato puree (crushed tomatoes)
- 1 tablespoon dried Fenugreek leaves
- Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
- Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
- 2 cups heavy cream
- 2 Tbsp unsalted butter
- handful of fresh cilantro
1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.
2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.
6. Add your protein and vegetables, and simmer until cooked, about 15 minutes more.
7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- red or yellow onion, chopped
- a couple of cloves of garlic, chopped
- big drizzle of olive oil
- Spike Seasoning to taste (or use any all-purpose seasoning mix that you like the flavor of)
- fresh-ground black pepper to taste
- 12 links (about 10 oz.) turkey breakfast sausage links
- 1/2 cup Mozzarella, grated
Preheat oven to 450F
Spray a medium-sized baking dish with non-stick spray.
Put veggies into the baking dish, toss with ~1 teaspoon olive oil, sprinkle with seasoning and fresh-ground black pepper, and put the dish in the oven to bake for 20 minutes.
While the veggies cook, heat olive oil in a non-stick pan, add the sausages and cook over medium-high heat until they’re nicely browned on all sides, about 10-12 minutes.
Remove to cutting board, line them up, and cut sausages into bite-sized pieces (alternatively, cut up the sausages beforehand and saute the pieces).
When the peppers have cooked for 20 minutes, stir in the cooked sausages and bake for 5 minutes more.
Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the top and return dish to oven to broil for a couple of minutes, or until the cheese is nicely melted and starting to brown. Serve hot.
Put into the Instant Pot and stir till combined:
- 2 cups dried, unsoaked pinto beans, washed and picked over
- 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
- 1 large onion, chopped
- 5 cloves garlic, peeled and chopped
- 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes
Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes. When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.
Mash the contents with a potato masher, or blend with a hand blender.
- handful of grated sharp cheddar cheese
- handful of chopped red, or sweet, onion
- small handful of chopped cilantro
Let it rest for a minute or two to let the cheese melt, then stir gently to combine. It will thicken a great deal as it cools.