• Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot

    January 19, 2023 Author: Rachel
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    The Peruvian Aji Verde (Peruvian green table sauce) is life and can definitely be used as a salad dressing or with other dishes.

    Recipe adapted from Pinch of Yum.

    Red Curry Lentils Ingredients:

    • 1 1/2 c. brown lentils
    • 1 onion, diced
    • 2 TBSP red curry paste
    • 1 TBSP sugar
    • 1 tsp. garam masala
    • 1 tsp. curry powder
    • 1/2 tsp. turmeric
    • 2 garlic cloves, minced
    • 1 inch knob of ginger, grated
    • Shakes of cayenne pepper, optional
    • 2 c. water
    • 1 14 oz. can of tomato sauce
    • 1 tsp. salt, plus more to taste
    • 3/4 -1 c. coconut milk

    Peruvian Aji Verde Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. mayonnaise
    • 3 oz. queso fresco
    • 1 jalapeno pepper
    • 1 bunch of cilantro
    • 2 garlic cloves
    • Juice of 1 lime
    • Pinch of salt, to taste
    • Thin with milk, half & half or cream, as desired

    Directions:

    1. Red Curry Lentils: combine lentils through salt in your Instant Pot; Set to high pressure for 15 minutes; then quick release and add 3/4 – 1 c. coconut milk. Taste and adjust seasoning.
    2. Aji Verde Sauce: combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
    3. Serve red curry lentils over rice and top with Peruvian Aji Verde sauce.

    Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot:

  • Marinated Red Onion Dressing

    January 19, 2023 Author: Rachel
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    Ingredients:

    • 3/4 c. olive oil
    • 1/4 c. red wine vinegar
    • 2 TBSP balsamic vinegar
    • 1 TBSP dried oregano
    • Red onion, sliced thin

    Directions:

    1. Combine all ingredients in a jar with a tight fitting lid. Shake to combine.
    2. Let jar sit on counter all day. You can shake the jar throughout the day and turn the jar upside down throughout the day so that all the onions get marinated.
    3. For dressing the salad: add some Garlic Expressions to your salad along with some salt; then add however many marinated onions you desire and toss to combine.
    4. Store remaining marinated onions in the refrigerator.

    Marinated Red Onion Salad Dressing:

  • Turkey Cuban Sandwiches

    January 19, 2023 Author: Rachel
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    Ingredients:

    • 12 small Hawaiian rolls
    • Mayonnaise
    • Yellow mustard
    • 12 slices of thin Provolone, Muenster, or American cheese
    • Dill pickle slices
    • 1 lb. sliced turkey

    Sandwich Topping:

    • 4 TBSP butter
    • 2 TBSP brown sugar
    • 1 1/2 tsp. Worcestershire sauce
    • 1 1/2 tsp. yellow mustard
    • 1 tsp. minced dried onion

    Directions:

    1. Preheat oven to 350F. Line a jelly roll pan/baking dish with foil, and spray with cooking spray.
    2. Slice the rolls in half lengthwise, spread mayonnaise and mustard on the bottom buns; then add the cheese; then add the pickles; then add the turkey. Place the top half of the buns on top.
    3. In a small saucepan, add the sandwich topping ingredients, bring to a boil, and mix to combine.
    4. Top the sandwiches with the sandwich topping.
    5. Bake for 20 minutes or until tops have browned and the sandwiches are hot and the cheese is melted.

    Cuban Turkey Sandwiches:

  • Big Mac Sloppy Joe

    January 16, 2023 Author: Rachel
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    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Sourdough Country Loaf

    January 16, 2023 Author: Rachel
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    Recipe adapted from Little Spoon Farm.

    I always use the weight measurements.

    Ingredients to make 1/2 c. (100g) of active starter:

    • 1 TBSP (15 g) sourdough starter
    • 1/3 c. + 1 TBSP (50 g) all-purpose flour
    • 3 1/2 TBSP (50 g) water

    Dough Ingredients:

    • 1/2 c. (100 g) active sourdough starter
    • 1 1/2 c. (360 g) water 30 grams divided
    • 1/3 c. + 1 TBSP (50 g) whole wheat flour
    • 3 3/4 c. (450 g) bread flour
    • 2 tsp. (10 g) fine sea salt

    Directions:

    Feed your starter:

    1. 12 hours before you plan to mix the dough, add the ingredients to make ½ c. (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

    Make the dough:

    1. Autolyse (1 hour): In a mixing bowl, add 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
    2. Add salt (1 hour): Add 10 grams of salt to 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined (knead for about 1 -2 minutes, until dough starts to become sticky). Cover the bowl and let rest on the counter for 1 hour.
    3. Bulk Fermentation (3-5.5 hours): Perform 3 sets of stretch and folds, 30 minutes apart. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. Cover the dough and allow to ferment at room temperature for 1-3 more hours according to the following temperatures:

      68°F (20°C) 2-3 hours 70°F (21°C) 2-2.5 hours 72°F (22°C) 1.5-2 hours 75°F (24°C) 1-1.5 hours.

      The dough is ready for shaping when it has risen about 20-30% and has bubbles around the edges of the bowl.
    4. Shaping: Turn the dough out onto a lightly floured surface and use a bench scraper to form it into a loose ball. Cover and let rest for 20 minutes.

      Lightly flour the surface of the dough ball and use a bench scraper to turn it over. Final shape the dough by pulling the side nearest yourself up and towards the center of the dough. Repeat on all fours sides of the dough.

      Flip the dough over, seam-side down, and use your hands to twist the dough on the counter. Cup the dough with your hands and gently pull it towards yourself to create a tight skin on the outside. Flour the outside of the dough ball. 

      Flour the inside of a banneton and place the dough ball into the banneton, seam-side up. Cover the bowl with a large plastic bag and let rest on the counter for 30 minutes.
    5. Second Rise (8-36 hours): Place the covered dough in fridge to cold ferment 8-36 hours.
    6. Score and Bake: Preheat the oven, with the Dutch oven inside, to 500°F (260°C) for 30 minutes.

      Remove the dough from the fridge, and turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the Dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the Dutch oven.

      Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at the desired color.
    7. Let the bread cool on a cooling rack for 2 hours before cutting.

    Sample Timeline:

    Night 1:

    • 8 pm feed starter

    Day 2:

    • 8 am: Mix water, flour, and starter. Cover to autolyse for 1 hr.
    • 9 am: Add salt water. Rest covered for 1 hr.
    • 10 am: 1st stretch and fold. Cover and rest 30 min.
    • 10:30 am: 2nd stretch and fold. Cover and rest 30 min.
    • 11:00am: 3rd stretch and fold. Cover and rest 30 min.
    • 11-2:00 pm: Bulk ferment at room temperature for 2-3 hrs. at 68F.
    • 2:00 pm: Pre-shape. Cover and rest 20-30 minutes.
    • 2:30 pm: Final shape. Cover and rest 30 minutes.
    • 3:00 pm: Place in refrigerator to cold ferment until ready to bake.

    Day 3:

    • Score and bake.

    Sourdough Country Loaf:

  • Carol Chriss’s Stuffing

    January 16, 2023 Author: Rachel
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    Ingredients:

    • 1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)
    • 8 TBSP unsalted butter, cut into 8pieces
    • 2 onions, chopped fine
    • 2 celery ribs, chopped fine
    • 1 TBSP poultry seasoning
    • 1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)
    • 1 package of sage, chopped
    • 1/2 c. parsley, chopped
    • 3/4 tsp. pepper
    • 2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)

    Directions:

    1. Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
    2. Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
    3. Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
    4. Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
    5. TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.

    Carol Chriss’s Stuffing:

  • Naan or Pita

    January 16, 2023 Author: Rachel
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    These can be used as naan or pita.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1/4 c. hot tap water
    • 1 TBSP sugar
    • 3/4 tsp. active dry yeast
    • 3/4 c. warm milk
    • 1 c. plain Greek yogurt
    • 4 c. all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt

    Directions:

    1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
    2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
    3. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
    4. Cooking Option 1: Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
    5. Cooking Option 2: Cook each naan in your Ooni. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.

    Naan or Pita:

  • Greek Turkey Meatball Bowls

    January 16, 2023 Author: Rachel
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    Ingredients:

    Meatballs:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese
    • 1 egg
    • 1/2 c. Panko bread crumbs
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp. pepper

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1/2 c. sour cream
    • 2 TBSP olive oil

    Greek Salad:

    • Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.

    Greek Salad Dressing:

    • 1 c. olive oil
    • 1/2 c. red wine vinegar
    • 2 lemons juiced
    • 4 cloves garlic, minced
    • 1 TBSP Dijon mustard
    • 1 (to 1 1/2) tsp. salt
    • 1 tsp. dried oregano
    • 1/2 tsp. dried dill
    • 1/2 tsp. cracked black pepper

    Directions:

    1. For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.

    Greek Meatball Bowls:

  • Greek Salad Dressing

    January 16, 2023 Author: Rachel
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    Recipe adapted from Buns in My Oven.

    Ingredients:

    • 1 c. olive oil
    • 1/2 c. red wine vinegar
    • 2 lemons juiced
    • 4 cloves garlic, minced
    • 1 TBSP Dijon mustard
    • 1 (to 1 1/2) tsp. salt
    • 1 tsp. dried oregano
    • 1/2 tsp. dried dill
    • 1/2 tsp. cracked black pepper

    Directions:

    1. Add all ingredients to a jar with a lid.
    2. Shake the jar to combine.

    Greek Salad Dressing:

  • Curry Lentil Soup – Instant Pot

    November 17, 2022 Author: Rachel
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    Recipe adapted from Eating Instantly.

    Ingredients:

    • 1 TBSP coconut oil or olive oil
    • 2 yellow onions, diced
    • 4 cloves garlic, minced
    • 1 TBSP minced fresh ginger
    • 4 stalks celery, diced
    • 2 carrots, diced
    • 1 TBSP curry powder
    • 1 TBSP turmeric
    • 1 tsp. cumin
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1 c. red lentils
    • 1 c. green lentils
    • 1 (14 oz.) can coconut milk
    • 1 (14 oz.) can diced tomatoes
    • 4 c. vegetable broth
    • 4 c. (6 oz. bag) spinach, chopped
    • 1 lime, juiced

    Directions:

    1. Add oil through broth to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
    2. Press the pressure cook button and set to high, then cook for 11 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 11 minutes.
    3. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
    4. Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach and lime juice, and mix until spinach is wilted. Taste and adjust seasoning as necessary.

    Curry Lentil Soup – Instant Pot:

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