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crockpot spaghetti sauce

 Not often I say this, but this recipe really is better with meat (fake or real!) in it. Saute a package of chicken sausage (the best), ground whatever, or Impossible ground whatever with a big shake of oregano and/or Italian seasoning. (I wait until the end for salt & pepper.) Saute in your IP with some olive oil until mostly cooked through. Chop any combination of peppers, zucchini, mushrooms, and whatever in your fridge, plus a large onion and a few cloves of garlic. Add this to the saute and cook another few minutes. Turn off the heat and add 2 28-oz cans of crushed tomatoes, plus any fresh ones you have left over and want to use, and a pinch of sugar. Cook on low for 6-8 hours at least. Come home, add s&p, and serve over pasta with Parm. - You can also do this same thing in the IP -- after the sauteeing, set it on manual for 3-5 min. Wait at least 20-30 minutes before releasing the pressure, though, so you don't splatter your whole kitchen with hot spaghetti sauce.

overnight oats with lemon curd

 I love you, lemon curd. Adapted from this recipe , which also has links to a lot of other flavors, but none are as good as this one. Mix together: 1/2 cup oats (can be quick-cooking or traditional; texture is better with old-fashioned) 1/2 cup plain yogurt (Greek or regular works fine; honey or maple is also delicious) 1/4 cup oat or other milk big shake of chia seeds nice dollop of lemon curd   smaller dollop of whipped cream cheese -- this is not strictly necessary imo, but if you're going to do it, make sure it's whipped cream cheese and not the regular kind. I've also used cottage cheese and it's passable. If you skip this ingredient, add a little more yogurt. Put it in the fridge for at least an hour, preferably overnight. Serve with a little more lemon curd and/or berries on top.

slow-cooker black beans (from dried)

 Could have sworn I posted this before, but meh! Place 1 lb of dried black beans —  no need to soak  — into a slow cooker. Add: 1 onion, halved or quartered 2 bay leaves 1t salt 8c water Generous splash of olive oil Cook on high for 6-8 hours. Store in their cooking liquid if possible.  To do this in the IP, reduce to 6c water and pressure-cook on high for 30 minutes. 

Stacey's pumpkin chocolate-chip muffins

 My friend Stacey Simpson Duke died in February. She was an incredible person in every way possible, and she used to make these pumpkin muffins for her family in the fall. I've made them a bunch of times too (using oat milk or regular milk instead of the almond), and I want to make sure I never lose the recipe.  Here's the link from her blog , together with her original description. I'll always think about her -- NOT baking bacon at the same time -- when I'm making them. They're the best, just like she was. --- I think I’ve probably posted about these before. It’s a recipe from Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock *. I’ve always loved this book. It no longer jibes with my paleo ways, but it’s my kids’ favorite pumpkin muffin recipe, so I oblige. I adapted it to exclude soy milk (which we do not drink), to lower the amount of sugar, and to include chocolate chips. 1 3/4 C all-purpose flour 1 C sugar 1 T baking powder

Passover 2022

 Keeping a list so I remember what I did and when this year... Two days before first seder: Boil eggs Make overnight chicken broth in the slow cooker & defrost frozen broth Chop soup veggies Day before first seder:  Make matzah balls & refrigerate overnight Make charoset Start cake layers -- SK's lighter than air chocolate cake Day of first seder: Assemble cake & make frosting Assemble seder plate Set table etc. Day of second seder: Make cheesecake (needs 6+ hours to cool) Roast chicken Roast potatoes      

chicken noodle soup in the IP or slow cooker

Cobbled together from several different recipes. I don't like garlic or oregano in my chicken soup; I have strong feelings about when the noodles should be cooked (afterward, not with the rest of the soup, but in the same pot); add most of the salt at the end; dear god don't put POTATOES in here wtf is wrong with you. Ingredients: 2 T butter 1 large onion, chopped  4 carrots, chopped into bite-sized pieces 4 stalks celery, chopped into bite-sized pieces 1 3-4 lb chicken or chicken parts, with bones, at least one breast Chicken stock or Better than Bouillon (or similar) About half a bag of egg noodles Herbs:  Big shake of dried thyme and/or dried rosemary 1 T dried dill (optional) 1 T turmeric (optional; I do this if we're sick; choose either this OR the dill) Salt & pepper To finish: Half a lemon Sprinkle of chopped parsley Turn the IP on saute. Melt the butter and saute the onions for a minute or two.  Add celery and herbs, and a little salt and pepper. Keep stirring u

SK's Pubjabi-style Black Lentil Dal

  https://smittenkitchen.com/2017/03/punjabi-style-black-lentil-dal/ This was delicious exactly as written. I went thru my spices and ordered fresh garam masala, turmeric and others from Penzey's back at the end of December. Wish I'd thought to get some ground coriander but I did not and was out so had to omit from the recipe. I added a bit more garam masala and it turned out just fine. In fact, rather delish. Highly recommend. Next time I will double the recipe so I get more leftovers out of it. I served this with basmati rice. Naan would be good too, if you have any on hand. Or if you want to make some!  I have a recipe for it right here !