Tag Archives: Easy Recipes

Cashew Cream

  • 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.

OR

* 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.

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Instant Pot Refried Pinto Beans

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. 

Stir in:

        • 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.

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Filed under food, Protein, Vegetarian (lacto/ovo), whole food

Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Filed under comfort food, dinner, food, Main Course, Protein, whole food

Maple Quinoa Granola

This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences.  The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.

Maple Quinoa Granola

Maple Quinoa Granola

Preheat oven to 225F

Mix together in a large bowl, then set aside:

  • 2 cups whole rolled oats (not the instant kind)
  • 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
  • 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
  • 1/3 cup raw sunflower seeds
  • 1/3 cup unsweetened coconut flakes or shreds
  • 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)

For the coating, whisk together until thoroughly combined:

  • 1/3 cup coconut oil, liquid/melted
  • 1/3 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp sea salt

Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.

Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.

Bake for 1 to 1 1/2 hours, until it is lightly browned.  Allow to cool completely.  Store in an airtight container.

 

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Filed under Breakfast, food, Grains, whole food

Aunt Weezie’s Barley and Mushroom Pilaf

Aunt Weezie is an amazing cook, and undaunted by hoards of hungry guests.  She told me that this recipe is from Canada’s “Chatelaine Magazine”, back in the 70’s.

  • ½ cup butter, divided
  • ½ pound mushrooms, thinly sliced (approximately 2 ½ cups)
  • ½ cup coarsely chopped onion
  • 1 1/3 cups pearl barley
  • 5 cups hot chicken broth, divided

Preheat oven to 350F.

In 2 Tablespoons butter, sauté the mushrooms until they are tender, 4 – 5 minutes. Lift out the mushrooms with a slotted spoon, and set aside.

In same skillet, heat remaining butter; and sauté the onion until it’s golden, about 5 minutes.

Add barley to onions in pan, and cook over low heat, stirring frequently, until barley is golden brown, another 5 minutes..

Remove from heat; stir in mushrooms, and 2 cups of hot broth.

Turn mixture into a 2-quart casserole, and bake, covered, about 30 minutes.

Stir in 2 more cups hot broth, cover, and bake another 30 minutes or until barley is tender.

Finally, stir in remaining cup of broth, and bake 20 minutes longer.

Serve hot as a “side”.

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Filed under comfort food, Grains

Market Vegetarian Quesadillas

Prep time: 15 minutes; Cook time: 15 minutes; Servings: 6

 

just add guacamole, sour cream, and salsa

 

  • ½ cup chopped red bell pepper
  • ½ cup chopped zucchini
  • ½ cup chopped yellow squash (such as butternut)
  • ½ cup chopped red onion
  • ½ cup chopped mushrooms
  • 1 Tbsp olive oil
  • Cooking spray
  • 6 x 9” whole wheat tortillas
  • 1 ¼ cup shredded cheddar cheese
  • Extras:
  • guacamole, sour cream, salsa, etc
  1. In a large non-stick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in the olive oil over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  2. Coat the same pan with cooking spray, and place one tortilla in pan.
  3. Sprinkle ¼ cup of the cheese evenly over the tortilla, and layer ¾ cup of the vegetable mixture over the cheese.
  4. Sprinkle another 2 Tbsp of the cheese onto the vegetables, and top with a second tortilla.
  5. Cook until golden on both sides, for approximately 2 to 3 minutes per side.
  6. Remove quesadilla from pan, and repeat with remaining ingredients.
  7. Cut each quesadilla into 8 triangles with a pizza cutter.
  8. Serve hot with sour cream, salsa, and guacamole)

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Filed under dinner, Main Course, Vegetables, Vegetarian (lacto/ovo)

Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

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Filed under "Sweets"/Cakes/Etc, comfort food, Sauce