Food goodness

This isn't really a curry, but it's more kid-friendly than a real curry, and you can tweak the spices however you'd like. Good for using up a lot of bits of random vegetables and not heating up your kitchen in the summer. Combine: 1 c water 1 large head broccoli, cut into florets [and/or other veggies; I've used string beans and peppers too) 15 oz chickpeas, draind and rinsed 1 can or just some diced tomatoes, with juice 1 medium or large sweet potato, peeled and cubed some onion, diced some garlic, diced 1/4 c quinoa (you can do without this but it helps the texture) Generous dash of soy sauce Generous dash of salt Plus some other spices: ginger and turmeric, a little curry, about 2-3 t of each Cover and cook for 4 hours on high or 8 hours on low, until the potatoes are soft. After it's cooled a bit, stir in about half a can of coconut milk. Serve warm over rice, garnished with cilantro or parsley, and with Greek yogurt and hot sauce on top.

This can be done with the no-boil noodles or noodles you ARE supposed to boil, but you're a rebel like that. And you can double this recipe if you want to freeze one. Preheat oven to 375. Get a jar or about 24 oz. of premade sauce -- you can't skimp on the sauce, because it cooks the noodles. Get some fillings -- sauteed spinach and onions and mushrooms, cooked sausage, etc. Combine one egg, a 16 oz container of part-skim ricotta, about a cup of shredded or diced mozzarella, 1/4 c Parmesan, a big dash of oregano or Italian seasoning.  Start layering with sauce in the bottom of the dish first: Sauce Uncooked noodles in a single layer Egg mixture Other fillings Make sure to end with sauce Cover with foil and bake for an hour.  Take the foil off, sprinkle on more mozzarella and/or Parmesan, and bake 10 more minutes uncovered.

These are so, so delicious . The sauce is also plentiful and ridiculously delicious on everything. That is all.

How do I make black beans from dried in the Instant Pot? This is how. Saute a large chopped onion and several cloves of garlic in a few T of olive oil. Add some spices -- oregano, cumin. Turn the IP off. Add 2.5 lb dried beans and 7 c water, and stir. Cook on high for an hour. Let the beans sit for at least 15-20 minutes -- natural release, not quick. When you take off the lid, add about 1/4 c red wine vinegar, plus salt to taste. If you want... - Just beans: Fish them out with a slotted spoon and add just a little liquid. - Black bean soup: Remove about half the beans and blend the rest in the IP with an immersion blender. - S's refried beans : Fish them out with a slotted spoon but remember to save some of the cooking liquid. - H's gallo pinto : Make sure you save about 1 c of the liquid.

Yummmmm . Very flexible; you can sub applesauce for the banana, use any random milks available (today I used oat, coconut, and cow -- equal to about 2 cups), and sub more water than milk. Also freezes well in single servings. Preheat the oven to 375 F. Grease a 9x12 baking dish with coconut oil. Right in the dish, mix together: 1.5 c steel-cut oats 3 c any kind of milk + 3 c water (can really be any ratio, I think, as long as you get some combo in there) 2 ripe bananas, mashed 2 t vanilla 2 t ground cinnamon 1/2 t salt Stir to combine. Bake for 45-55 mins, until the oats are set and start to brown on top. Stir once during baking. Eat with toppings like chocolate chips, nuts, coconut, maple syrup, etc.

Modified from this recipe , because you can’t put coconut milk in a crockpot and heat it for a long time. Come on, Canada. (Maybe the blending would re-emulsify, but who is going to risk wasting delicious coconut milk?) In your IP, sauté a chopped onion with some ginger and garlic. Add: 3 tsp garam masala 1 tsp cumin 1 tsp coriander 1/2 tsp sea salt 1/2 lime, squeezed 3 tsp maple syrup Chop and add: 2 bunches fresh spinach 1/2 cup fresh cilantro, plus more for serving Using the slow cooker function, cook for 2 hours on regular heat or 4 hours on low heat. More is probably fine.  Once it’s done, let cool for a while and blend with an immersion blender. Add a little coconut milk — maybe 1/3 of a can — and blend until it’s the consistency you like.  In a skillet, heat  2 tsp coconut oil . Cut  1 brick of paneer (fresh Indian cheese) into cubes. Fry until sides golden brown, turning occasionally. While this is cooking, toast a handful of unsweetened shredded coconut.

These are Shannon's refried beans, they're the best refried beans in the world, they're the only ones you'll ever need, and that is all I have to say about the matter. They're so good that I'm reviving this food blog, because once her directions disappear too far back into our text chain, I might not be able to find them again and that would be a tragedy. #pandemicblogrevival 1. Rinse and pick over some amount of dried pinto beans. Put them in the Instant Pot with a quartered onion and several whole garlic cloves. Fill water several inches above the beans. 2. Cook on manual in the IP for 30 mins. Natural release until all the pressure is gone. 3. Drain almost all the cooking liquid, but reserve a cup or so in case you need to add it back in later. Add some salt. Blend with immersion blender. 4. In a skillet, heat a few generous tablespoons of some kind of fat until hot. Pour in the beans. Fry for a while, adding more water if it looks too dry.