Barbecue Cauliflower Salad Bowl

For the BBQ Cauliflower:
1 medium cauliflower head chopped into florets
2 tsp oil
1 tsp paprika half smoked, half sweet
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/4 tsp salt
1/2 cup (120 ml) or more bbq sauce
2 tsp or more hot sauce

For the Salad:
1 small head of iceberg lettuce chopped
1 apple peeled, and chopped small or sliced thin
1/3 cup (90 g) chopped pecans or use toasted sunflower seeds/pumpkin seeds for nut free
1/4 cup (60 ml) vegan ranch dressing
1/3 cup (100 g) thinly sliced carrots
Chives for garnish

Chop your cauliflower, and set aside.

In a bowl, mix all your dry spices, and set aside.

Add the oil to the cauliflower, toss well, and rub in so that all the florets are coated well.

Add in the spice mixture and toss well to coat.

Transfer this to a greased or parchment lined baking dish.

Bake at 400 degrees F ( C) for 17-18 minutes, then remove from the oven.

Let the cauliflower cool for a few minutes, then drizzle the bbq sauce and hot sauce, and mix well. If you’d like more bbq sauce coating the cauliflower, add some more, and toss within the baking dish, spread the cauliflower out again, and bake again at 400 degrees F for 15-20 minutes, or until the cauliflower is cooked to preference.

Meanwhile, prep your salad by chopping up the lettuce, apples, and carrots. Add them to a bowl, and mix well.

Top the bowl with your baked cauliflower, and a generous drizzle of ranch, and some garnishes like chives or black pepper, and serve!

Khichdi

1/2 cup (92.5 g) long grain white basmati rice
1/2 cup (96 g) quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils) Mung Dal or both
1 tsp oil
1/3 tsp cumin seeds or 1/2 tsp mustard seeds
1/2 onion finely chopped
2 cloves of garlic finely chopped
1 inch (7 g) ginger finely chopped
1 green Chili, chopped serrano or birds eye, or use half a jalapeño
1 bay leaf or 6 curry leaves , optional
1 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp garam masala , optional
1/2 tsp turmeric
1/4 tsp cayenne optional
1 tomato chopped
1 to 2 cups chopped vegetables
1/2 tsp salt
2 cups (473.18 ml) water 2.5 for saucier

Wash the lentils and rice then soak in hot water for 15 minutes.

Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.

Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.

Add ginger and spices and mix in.

Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins.

Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.

Store refrigerated for upto 3 days. For brown rice kitchari, try this.

Notes:
To make it in a saucepan: follow steps 1 to 5 in a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency. You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.

Make sure not to burn the spices or your kitchari will be bitter.

White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.

Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.

Pan Seared Ranch Chicken

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper.

Transfer half the ranch to a medium bowl.

Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)

Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.

If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

Ranch Dressing Mix

1/2 cup dry buttermilk
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill
1 teaspoon kosher salt
1 teaspoon ground black pepper
Pinch of cayenne pepper, optional

In the bowl of a food processor, pulse buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne pepper until well combined about 1-2 minutes.

NOTES:

3 tablespoons is equivalent to 1 (1.0-ounce) package Hidden Valley Original Ranch Salad Dressing and Seasoning Mix.

To make the Ranch dressing, combine 1 cup milk and 1 cup mayonnaise with 3 tablespoons of this seasoning mix.

To Make Dressing:
Add 3 tablespoons ranch seasoning mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.

Or: Mix together 1/2 cup ranch seasoning mix with 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk.

To Make Dip:
Combine 2 tablespoons ranch seasoning mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.

Or: Mix together 1/4 cup of ranch seasoning mix with 1 cup of sour cream and 2 tablespoons buttermilk.

Ranch Chicken Fingers:
When dredging chicken tenders in flour, egg, and cornflakes, add 2 tablespoons of ranch seasoning mix to the flour to give more flavor.

Ranch Popcorn:
Toss 8 cups of popcorn with 1 tablespoon ranch seasoning mix.

Roasted Ranch Potato Wedges:
Toss 1 pound of potato wedges with 2 tablespoons olive oil and 1 tablespoon ranch seasoning mix. Roast at 400ºF for about 30 minutes, until tender.