Unfussy Eggplant Parm

1/4 cup olive oil, plus more for drizzling 1 (28-ounce) can whole, peeled tomatoes 1 teaspoon kosher salt, plus more for sprinkling 1 medium globe eggplant 1/2 cup fresh breadcrumbs 1/4 cup grated low-moisture, whole-milk mozzarella 2 tablespoons grated parmesan Get the tomato sauce going. Add the olive oil to a pot and set over… Continue reading Unfussy Eggplant Parm

Pasta With Marinated Artichoke Sauce

1 (12-ounce) jar quartered marinated artichoke hearts Kosher salt 1/2 pound rigatoni (or another short pasta) Freshly grated Parmesan Red pepper flakes Set a pot of water over high heat to come to a boil. Meanwhile, set a sieve over a bowl, then pour in the whole jar of artichoke hearts. Fill a 1/2-cup measure… Continue reading Pasta With Marinated Artichoke Sauce

Oven-Finished Kitchdi

1 cup dried long grain white rice (not basmati) 1 cup dried moong dal 3 tablespoons vegetable oil (or ghee) 1 teaspoon mustard seeds 6 dried cloves 2 small cinnamon sticks 2 teaspoons turmeric powder 1 teaspoon red chile powder salt to taste sweet mango pickle (optional, for serving) Preheat your oven to 350°F. In… Continue reading Oven-Finished Kitchdi

Pressure Cooker Chana Masala

1 1/2 cups dry chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas 3 tablespoons ghee or coconut oil. ( GHEE elevates this to the next level of goodness!!!) 2 bay leaves 2 teaspoons cumin seeds (whole) 1 teaspoon fennel seeds 2 onions, diced 4 fat garlic… Continue reading Pressure Cooker Chana Masala

Pressure Cooker Mulligatawny

3 tablespoons ghee or coconut oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole mustard seeds 1 onion, chopped 3 garlic cloves, roughly chopped 1 teaspoon grated ginger 1 serrano chili, slit in half leaving the stem intact 1 tablespoon yellow curry powder 1 carrot, chopped 1 yam, cubed 1… Continue reading Pressure Cooker Mulligatawny

Pressure Cooker Lentil Curry

1–2 tablespoons coconut oil, or ghee(ghee tastes best) 1 onion, diced 6 garlic cloves, rough chopped ( 3–4 tablespoons) 2 tablespoons ginger root, finely chopped 2 cups carrots, diced (or sub 1 cup celery) 1 tablespoon cumin (seeds or ground) 2 teaspoons coriander ( seeds or ground) 2 teaspoons salt 1 1/2 teaspoons ground turmeric… Continue reading Pressure Cooker Lentil Curry

Pressure Cooker Lentil Soup

1 onion, diced (or sub 2 fat shallots) 8 cloves garlic, rough chopped 3 tablespoons olive oil 4 cups diced veggies – any mix of carrots, celery, fennel, parsnip, bell pepper, potato, cabbage (I normally use 2 carrots, 2 celery, 1 parsnip or bell pepper) 1 1/2– 2 teaspoons salt, more to taste. 1 tablespoon… Continue reading Pressure Cooker Lentil Soup

Pressure Cooker Smoky White Bean Soup

1 lb dry white beans, soaked 8-12 hours ( 2 cups dry, 5 cups soaked) 2 tablespoons olive oil 1 onion, diced 6 garlic cloves, rough chopped 1 1/2 cup carrots, chopped 2 cups celery chopped 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 1/4 cup white wine (or skip it) 14 ounce can… Continue reading Pressure Cooker Smoky White Bean Soup

Pressure Cooker Pinto Bean Soup

1 tablespoon oil 1 large onion, chopped 2–4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers) 4 cloves garlic coarsely chopped 2 teaspoons Ancho chili powder ( or sub regular chili powder) 1 teaspoon cumin 1 teaspoon coriander 1 yam, yielding approximately 3 cups cubed 1 ½ cups dry pinto… Continue reading Pressure Cooker Pinto Bean Soup

Slow Cooker Macaroni and Cheese

1 pound medium elbow macaroni 2 cups shredded sharp cheddar cheese, divided 2 cups grated American cheese 4 ounces cream cheese, cubed 1/2 cup freshly grated Parmesan 3 cups whole milk 1 (12-ounce) can evaporated milk 2 teaspoons Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper, to… Continue reading Slow Cooker Macaroni and Cheese

Pressure Cooker Red Lentil Soup

2 tablespoons olive oil 1 cup Onion diced 1 cup Carrots diced 1/2 cup Celery diced 5 cloves Garlic minced 2 14.5 ounces cans Canned Fire Roasted Tomatoes 1 quart reduced-sodium vegetable broth 2 cups Water Plus 1 cup water for stove top 1 1/2. cups Split Red Lentils rinsed 1 teaspoon Ground Cumin 1/2… Continue reading Pressure Cooker Red Lentil Soup

Pressure Cooker Green Curry

1 tablespoon Coconut Oil 2 tablespoons Curry Paste (adjust to preferred spice level) 1 tablespoon Minced Ginger 1 tablespoon Garlic 1 cup Onions chopped 1 lb Boneless Skinless Chicken Thighs cut into bite size pieces 1 can Bamboo Shoots small can, optional (omit for low carb) 1/2 cup Water divided 1 tablespoon Fish Sauce 2… Continue reading Pressure Cooker Green Curry

Pressure Cooker Panang Curry

3 tablespoons Panang Curry Paste 1 tablespoon Creamy Peanut Butter 1 tablespoon Soy Sauce or fish sauce 1 teaspoon Sugar or Swerve 1/2 teaspoon Kosher Salt 3/4 cup hot water 1 pound Boneless Skinless Chicken Thighs cut into bite size pieces 2 cups Onion chopped 1 tablespoon Minced Garlic 1 tablespoon Minced Ginger 1 cup… Continue reading Pressure Cooker Panang Curry

Sesame Soba Noodles with Roasted Vegetables

1/2 head broccoli, florets and stems cut into bite-sized pieces (about 1 cup) 4 scallions, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 1 tablespoon Yondu 4 oz. uncooked soba noodles Dressing: 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 4 teaspoons Yondu 1 teaspoon grated ginger Cook soba noodles according to… Continue reading Sesame Soba Noodles with Roasted Vegetables

Quick Ginger-Scallion Noodles

6 oz. uncooked ramen 2 tablespoons vegetable oil 4 teaspoons Yondu 4 scallions, sliced 2 tablespoons minced ginger 1 Persian cucumber, sliced Cook noodles according to package directions; drain and set aside. Combine oil, Yondu, scallions and ginger; pour over noodles and toss to combine. Garnish with cucumbers and ground chili, if desired. Notes/tips: use… Continue reading Quick Ginger-Scallion Noodles

Three-Cheese Cauliflower Casserole

2 tablespoons unsalted butter, plus more for greasing Kosher salt 1 medium head cauliflower (about 2 1/2 pounds), broken into medium florets 2 tablespoons all-purpose flour 1 cup heavy cream 3/4 cup grated Gruyère cheese 1/2 cup grated fontina cheese Freshly ground black pepper 1/4 cup panko or bread crumbs 2 tablespoons pecorino or Parmesan… Continue reading Three-Cheese Cauliflower Casserole

Broccoli Cheese Casserole with Rice

3/4 cup unsalted butter, plus more for greasing dish Kosher salt 3 to 4 large heads broccoli (about 3 1/2 pounds), trimmed of long stalks and cut into small florets 1 1/2 teaspoons red-pepper flakes 2 bunches scallions 1/2 teaspoon black pepper 3/4 cup all-purpose flour 4 1/2 cups whole milk 5 cups shredded sharp… Continue reading Broccoli Cheese Casserole with Rice

Pressure Cooker Tomato-Braised Chickpeas With Tahini

FOR THE CHICKPEAS: 3 tablespoons extra-virgin olive oil 1 large red onion, thinly sliced 2 1/2 teaspoons fine sea salt, plus more as needed 4 garlic cloves, grated, passed through a press or minced 1 (15-ounce) can whole peeled tomatoes, or diced tomatoes 1 (2-inch) cinnamon stick, or 1/2 teaspoon ground cinnamon 1 bay leaf… Continue reading Pressure Cooker Tomato-Braised Chickpeas With Tahini

Khoresh Kadoo Halvaii (Butternut Squash Stew)

A pinch of saffron threads (about 3/4 teaspoon) 1 tablespoon plus a pinch of granulated sugar, more as needed 1 pound precut butternut squash, cut into 1-inch cubes if needed 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed Kosher salt (Diamond Crystal) and black pepper 1 large yellow onion, finely chopped… Continue reading Khoresh Kadoo Halvaii (Butternut Squash Stew)

Roasted Tomato Sauce and Miso Spaghetti

1 1/2 lb/680g cherry or grape tomatoes 1/4 cup/60ml extra-virgin olive oil 2 cloves of garlic, grated 1 tsp red pepper flakes such Aleppo, Maras, or Urfa 2 Tbsp/20g yellow or white miso paste fine sea salt 1/2 lb/230g dried spaghetti, no 12 12 fresh basil leaves, torn 2 Tbsp/4g lightly packed shredded or grated… Continue reading Roasted Tomato Sauce and Miso Spaghetti