Mozzarella Schnitzel

2 to 4 slices low-moisture mozzarella 2 tablespoons all-purpose flour 1 large egg 1/4 cup panko Kosher salt and freshly ground black pepper Neutral oil, such as canola or grapeseed Stack enough mozzarella slices to reach about 3/4 centimeter in height. (For me, this is three, but it depends on how thick your slices are.)… Continue reading Mozzarella Schnitzel

Tuna-Avocado Toast

1 small ripe avocado, halved, pitted, and peeled 1 (5-ounce/140-gram) can oil-packed tuna, drained 1 tablespoon freshly squeezed lemon juice, plus wedges for serving Kosher salt and freshly ground black pepper 2 slices bread, toasted Add the avocado to a bowl with the tuna, lemon, and a big pinch each of salt and pepper. Mash… Continue reading Tuna-Avocado Toast

Tuna-Artichoke Melt

4 slices bread 1 (12-ounce/340-gram) jar marinated artichokes, marinade reserved 1 (5-ounce/140-gram) can oil-packed tuna, drained 4 slices cheddar, pepper jack, Swiss, provolone, or mozzerella Broil the bread on a baking sheet until both sides are deeply golden brown. Roughly chop the artichokes, then add to a bowl with the tuna. Mash with a fork,… Continue reading Tuna-Artichoke Melt

Pressure Cooker Pot Roast

FOR THE POT ROAST: 4 pounds beef chuck roast, cut in half Kosher salt and black pepper 2 tablespoons vegetable oil 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges) 8 garlic cloves, smashed and peeled 1 1/2 cups dry red wine 1 tablespoon red wine vinegar 5… Continue reading Pressure Cooker Pot Roast

Sesame Chicken with Arugula and Artichokes

1/2 cup (about 2 1/2 ounces) white sesame seeds 1/2 teaspoon fine salt, plus more as needed 4 chicken breast cutlets or 4 boneless, skinless chicken thighs (about 1 pound total) (see NOTE) Neutral oil, such as vegetable, as needed 1 (12-ounce) jar quartered and marinated artichokes, drained marinade reserved 4 cups baby arugula Freshly… Continue reading Sesame Chicken with Arugula and Artichokes

Mixed Vegetable Sabzi

3 tablespoons ghee or vegetable oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 tablespoon ginger paste or grated ginger 1 tablespoon garlic paste or grated garlic 1 medium red onion, finely chopped 2 plum tomatoes, chopped 2 Thai green chiles or small hot red chiles, finely chopped 1 teaspoon garam masala 1/2… Continue reading Mixed Vegetable Sabzi

Red Pepper, Potato and Peanut Sabzi

2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 small yellow onion, cut into 1/2-inch dice 1 large russet potato, cut into 1/2-inch dice (8 to 10 ounces; unpeeled) 2 medium red bell peppers, seeded and cut into 3/4-inch dice 1 teaspoon kosher salt, or more as needed 1/4 cup… Continue reading Red Pepper, Potato and Peanut Sabzi

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

Fig And Balsamic Pork Tenderloin

1 lb. pork tenderloin approximately 1 Tbsp balsamic vinegar Salt and freshly ground pepper Mini potatoes optional For the sauce: 1/2 Tbsp butter 2 shallots finely diced or about 3 Tbsp finely diced red or white onion 1/4 cup chicken stock 1 Tbsp fig jam or fig spread 1 Tbsp + 1 tsp balsamic vinegar… Continue reading Fig And Balsamic Pork Tenderloin

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 Tikka Masala

2 pounds chicken breast or thighs, cut into 1-2 inch cubes ( sprinkled with 1 teaspoon salt and pepper) or see notes for vegan version. 2 tablespoons ghee ( or olive oil, coconut oil) 2 fat shallots, diced ( or sub 1 onion) 2 medium tomatoes, diced 4–6 garlic cloves, rough chopped 1 tablespoon fresh… Continue reading Pressure Cooker Tikka Masala

Pressure Cooker Thai Chicken Curry

1 tablespoon oil 2 shallots, chopped ( or 1 onion) 2 teaspoons fresh ginger, finely chopped ( or use ginger paste) 4 garlic cloves, rough chopped 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into one-inch pieces. 2–4 tablespoons Thai red curry paste (I like this brand) or use Mae Ploy. (Thai Kitchen… Continue reading Pressure Cooker Thai Chicken Curry

Pressure Cooker Birria

3 lbs stew meat (beef, lamb or goat) cut into 1- 2 inch pieces 1 tablespoon salt pepper to taste 2 cups chicken or beef broth 4 dried guajillo chile (see notes) 2 dried Pasilla chilies (optional) 1–2 tablespoon olive oil 1 large onion, diced 6 garlic cloves, roughly chopped 14-ounce can diced tomatoes, preferably… Continue reading Pressure Cooker Birria

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 Cuban Black Beans

3 tablespoons olive oil 2 onions, diced 2 bell peppers diced (red and yellow are nice) 1 ancho chili, diced (optional, not traditional) 6 garlic cloves, rough chopped 2 teaspoons salt 2 teaspoons oregano 2 bay leaves 1 teaspoon cumin 1 teaspoon smoked paprika 1/8– 1/4 teaspoon cayenne or chipotle (optional) 1 tablespoon tomato paste… Continue reading Pressure Cooker Cuban Black Beans

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