Instant Pot Saag

This is my favorite thing to make when I discover mustard greens in our CSA veg box.  If I'm feeling fancy, I'll buy some paneer cheese to add at the end.  I like it over rice, with pita chips or naan, or even as a veggie dip.

• 2 tablespoons ghee (or butter)
• ▢ 2 onions diced
• ▢ 4 teaspoons minced garlic
• ▢ 2 teaspoons minced ginger

Spices

• ▢ 2 teaspoons salt, to taste
• ▢ 1 teaspoon coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garam masala
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon cayenne (adjust to taste, I don't use any)
• ▢ ½ teaspoon turmeric
• ▢ 1 pound spinach, rinsed
• ▢ 1 pound mustard leaves, rinsed
• ▢
• ▢

Instructions

 

• Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
• Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
• Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
• Naturally release pressure.
• Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Crispy Gnocchi with Burst Tomatoes and Mozzarella

Upon our first bites, this immediately became a Payne Family favorite.  We already love gnocchi, but this was a new and simple way to enjoy the little potato pasta.  Pan-fried gnocchi is crispy and chewy, broiled briefly in a thick tomato-rich sauce with lots of cheese?  Yes, please!

2 Tbsp EVOO, plus more as needed

2 (12-18oz) packages shelf-stable or refrigerated potato gnocchi

1/4 cup unsalted butter

4 garlic cloves, thinly sliced

1/4 tsp red-pepper flakes, plus more for serving

salt and black pepper

2 pints small tomatoes, such as cherry, grape or Sungold

1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving

8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

1. Heat the broiler with a rack about 6 inches from the heat source.
2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
3. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
4. Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

  

Crispy Roasted Cauliflower with Creamy Pesto Pasta

 Everything I've tried from Half-Baked Harvest has been delicious!  This was no exception.  A jalapeño in pesto?  Sure!  Pairing that with roasted cauliflower?  Yes!  

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup extra virgin olive oil
• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 pinch kosher salt and black pepper
• 3-4 cloves garlic, finely chopped or grated
• 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
• 1 pound pasta, any variety 
• 1 1/2 cups fresh basil
• 1 cups baby arugula, spinach, or a mix
• 1 jalapeño, seeded (if desired)
• 1/4 cup toasted nuts, such as: pine nuts, walnuts, or pistachios
• 1/3 cup grated parmesan cheese or nutritional yeast
• 1/4-1/3 cup canned full fat coconut milk (or cream/milk of choice)

Instructions

• 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred. 

  3. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin. 

  4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot. 

  5. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 

  6. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!

Roasted Cauliflower and Kale with Turmeric Dressing

 Yuuuuummmmm!!  I used chickpeas instead of cooked farro and hid the bowl of this salad in the fridge so I could eat it all myself.

• 1 head cauliflower
• 2 cups chopped Lacinato kale (or baby kale)
• 1 cup cooked farro (or grain of your choice, or garbanzo beans)
• ½ teaspoon salt, pepper
• 1 tablespoon olive oil
• ⅓ up golden raisins (optional)
• ⅓ cup chopped scallions (optional)
• Turmeric Dressing 
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• ½ teaspoon kosher salt
• cracked pepper
• 1 clove finely minced or grated garlic

1. 
   
2. Preheat oven to 400.
3. Trim leaves off cauliflower, and cut into florets. Place in medium bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined baking sheet. Roast in the oven until tender, about 40 minutes, giving a stir halfway through.
4. Place the kale, farro, scallions and raisins in a large bowl.
5. Make the dressing: combine all dressing ingredients in a small bowl.
6. Once the cauliflower is fork tender, add to the bowl and mix with kale and farro. Pour dressing over and mix until combined. Serve the salad warm, or chill for later. It’s good either way.

Cauliflower Lentil Curry

I made this knowing no one else in my family would be interested in eating with me.  But I was okay to eat some, freeze some, and share some.  I made several changes from the original recipe, and it was easy to throw together in my Instant Pot.  I enjoyed the stew-like curry most over brown rice.

onion, diced

4 cloves garlic, minced

1/2 of large head of cauliflower, cut into florets

2 medium sweet potatoes, peeled and cut into cubes

1/2 cup green lentils

2 Tbsp red curry paste

1 tsp turmeric

1 14-ounce can diced tomatoes

1 can coconut milk

1 cup vegetable or chicken broth

1 1/2 tsp salt

Place all ingredients in the Instant Pot and cook on high pressure for 4 minutes.  Immediately release the pressure so as to avoid overcooking.  The veggies will be soft as it is.  Serve with rice or thick slices of bread.

Indian Lentil-Cauliflower Soup

What a delicious soup to start the New Year!  Thank you, Oh She Glows, for another great recipe.  I pulled this together quickly for a warm, hearty lunch.  The soup is budget-friendly (another reason I love lentils!), and the combination of spices gives it a delicious and interesting flavor.  I think you'll be satisfied with this soup even if you don't typically look for vegan recipes!

• 1 tablespoon coconut or other oil
• 1 yellow onion diced
• 2 large cloves garlic, minced
• 1 tablespoon minced peeled fresh ginger
• 1-2 tablespoons curry powder, to taste
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 1 cup uncooked red lentils, rinsed and drained
• 1 medium cauliflower, chopped into bite-size florets
• 1 medium sweet potato, peeled and diced
• 2 large handfuls baby spinach
• 3/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper
• Chopped fresh cilantro, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for 5-6 minutes, until translucent.  Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.

Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.  Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. 

Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.  Ladle the soup into bowls and top with cilantro, if desired.

Vegan Nacho Dip

A friend gave me The Oh She Glows Cookbook, and as I flipped through the pages for the first time, this was the recipe that jumped out.  The dip was great!  I made a few changes, and had some friends present as taste-testers, who all agreed the result was yummy.  Truth be told, it's hard to mess up anything that's served as a dip with tortilla chips, right?!

1 cup raw cashews, (soaked in water for at least 2 hours, or up to overnight, and drained)

1 cup peeled and chopped carrots

2 tablespoons nutritional yeast

2 tablespoons fresh lemon juice

1 large clove garlic

11/4 teaspoons sea salt

3/4 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 can original Rotel, drained  

2-3 handfuls baby spinach, finely chopped

a few handfuls of crushed tortilla chips, plus whole tortilla chips for serving

1-2 green onions, thinly sliced

1. Preheat the oven to 400 F. Lightly grease a 2-quart cast iron pan or casserole dish.

2. Make the cheese sauce: Place the carrots in a small saucepan and add water to cover.  Bring the water to a boil and cook the carrots for 5 minutes, or until just fork-tender.  Drain, reserving carrot water to add later.  (Alternatively, you can steam the carrots.)

3. In a blender, combine the cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne, and 2/3 cup water (use carrot water if you saved it!) and blend until silky smooth, adding an extra splash of water if needed. Pour the sauce into a large bowl.

4. Make the dip: Stir drained Rotel and spinach into the cheese sauce until fully combined. Spoon the mixture into the prepared dish and smooth it out, and sprinkle the top evenly with the crushed corn chips.

5. Bake for 25 to 30 minutes, uncovered, watching closely toward the end of the cooking time to make sure the corn chip topping doesn't burn. Garnish with green onion. Serve immediately with tortilla chips.

Plantain Tortillas

My sister-in-law introduced me to this flourless tortilla alternative.  I love them!  My kids think they're a tad bitter, but not so much that a little cheese and taco meat, or sandwich fillings can't cover it up.  The plantains need to be very green (otherwise the wraps have a banana flavor), so when I see extra green plantains at the store, I consider it taco night!  

3 green plantains

1 cup water

1/3 cup olive oil

1 tsp salt

Line a large jelly-roll pan with parchment paper.  This is a must!  Cooking spray won't cut it.

Preheat oven to 375F.

Mix all ingredients in a blender until smooth.  Pour onto parchment-lined baking sheet and use spatula to spread out evenly.  Bake 27-30 minutes.  Cut into 6 or 8 rectangles and serve warm with fillings of your choice.  

Reheat leftovers in the oven instead of the microwave to avoid drying the wraps out.

Lemon, Tomato and Feta Zoodle Salad

If you haven't tried a spiralizer before, or were thinking of getting one but aren't sure where to start - let me recommend this delectable salad!  It's light, tasty, healthy, easy . . . a perfect "Welcome Spring" lunch, if you ask me!

3-4 medium zucchini

2 big handfuls of cherry tomatoes

1/2 cup feta

2 cloves garlic

5 Tbsp olive oil, divided

juice of one lemon

2 teaspoons honey

salt and pepper, to taste

Preheat your oven to 350.  Crush the garlic and combine with 1 Tablespoon olive oil.  Halve the tomatoes, spread on a baking sheet, and drizzle with the garlic oil.  Sprinkle with salt and pepper to taste and toss everything together lightly.  Roast for 15 minutes in your preheated oven, then set aside while you assemble the rest of the salad.

Spiralize the zucchini and put zoodles in a large serving bowl.  Crumble feta on top.  Gently scrape tomatoes from pan and add to the bowl.

Lastly, mix together lemon juice, honey, and remaining olive oil.  Pour over the zoodles, feta, and tomatoes.  Toss gently until everything is evenly mixed.  Enjoy!

Spaghetti Squash Pizza

My friend, Jessie, was here visiting last week.  She is the one who started me on this whole recipe blog idea in the first place, so it was a sure thing that we would enjoy some good food together.  This pizza is something she'd made before and suggested I try.  It was unique and so delicious!  The flavors are simple, but not boring at all.  I was skeptical about the leftovers getting soggy, but a warm-up in the oven with the broiler on low did the trick just fine.   This recipe makes two pizzas. 

1 spaghetti squash (about 4 pounds)—halved lengthwise, seeded and tough fibers removed

Extra-virgin olive oil, for drizzling and brushing 

Salt and freshly ground pepper 

1/2 teaspoon freshly grated or ground nutmeg 

4 tablespoons coarse cornmeal 

2 pizza dough rounds (about 1 pound each)

2 tablespoons fresh thyme, chopped, plus leaves to taste

One 15-ounce container whole-milk ricotta cheese 

1 lemon, cut into wedges (optional)

Preheat the oven to 425°. Drizzle the flesh of the squash with olive oil and season with salt, pepper and the nutmeg. Place the squash, cut side down, in a large baking pan and pierce the skin in several places with a fork. Bake for 45 minutes. Turn the squash over and bake until the spaghetti-like strands can be easily removed with a fork, about 10 minutes more. Let cool before scraping the flesh into a bowl.

Arrange 2 racks in the upper and lower thirds of the oven and preheat to 475°. Sprinkle 2 large, heavy baking sheets with the cornmeal. Place the pizza dough rounds on top of the cornmeal and shape into 12-by-14-inch rectangles. Brush with olive oil and sprinkle with salt and the chopped thyme. Bake until golden and crisp, 15 to 20 minutes.

Spread the ricotta evenly over the pizza crusts and top with the squash. Season with thyme leaves, salt and pepper, then drizzle with olive oil. Bake until just warmed through, about 5 minutes. Cut the pizza into squares and serve with the lemon wedges

Vegetable and Feta Crustless Quiche

I've made this twice now, satisfied with the result both times.  It's a simple crustless quiche that can be made using a variety of vegetables.  Just add whatever veggies are in season when sautéing the mushrooms.  

8 oz. fresh button mushrooms

1/2 tsp minced garlic

1/2 tsp salt, divided

black pepper, to taste

1 10-oz. box frozen, chopped spinach, thawed and well-drained (I squeeze it in handfuls to get as much of the liquid out as possible)

2 oz. crumbled feta cheese

4 eggs

1 cup whole milk

1/4 cup grated parmesan

1/2 cup shredded Mozzarella

Preheat oven to 350.

Spray a large skillet with cooking spray.  Rinse mushrooms and slice thinly.  Place in pan and cook over medium-high heat.  Add garlic, and sprinkle with half the salt and pepper.  Cook mushrooms until no more water remains on the bottom of the pan, 5 to 7 minutes.

In a medium bowl, whisk eggs until smooth.  Add milk, Parmesan, remaining salt and another sprinkle of pepper.  Whisk to combine,  Pour over mushrooms and feta.  Sprinkle mozzarella on top.  Bake 45 to 60 minutes, until golden brown on top and the center is set.  Let cool slightly.  Slice and serve.

Asian Ginger Sesame Roasted Vegetable Pasta

Here comes another yummy recipe to try from Well Plated.  We liked it so much, I threw together my own version the following week with a new jar of Penzeys Bangkok blend to liven up some chicken on the side.  I roast vegetables all the time, but the addition of sesame seeds and some asian flair to the seasonings was a good change.  Use whatever vegetables you want!    

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• 1 cup broccoli florets, cut into bite-sized pieces
• 1 cup asparagus, cut into 1-inch pieces
• 1 red pepper, seeded and cut into 1-inch pieces
• 8 oz mushrooms, quartered
• 1 cup red onion, cut into chunks
• 2 green onions, sliced
• 2 cloves garlic, thinly sliced
• 1 one-inch piece of fresh ginger, grated (or 2 tsp. dried ginger)
• 2-3 tablespoons olive oil
• 2 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper


For the pasta
• 12 ounces pasta
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (more or less to taste)
• 1 tablespoons freshly grated ginger
• 2 tablespoons toasted sesame seeds
• 1 teaspoons toasted sesame oil
• Salt & pepper to taste

Directions

1. Preheat the oven to 400 degrees. Combine all of the veggies + garlic & ginger on a 10x15 rimmed baking sheet. Add the olive oil and sesame oil, along with salt and pepper. Mix thoroughly to disperse the oils and seasonings. Roast for 20 minutes, stirring halfway through, until the vegetables are tender. Remove from the oven and set aside.
2. Cook pasta according to package directions. Drain the pasta and add it back to the pan over medium-low heat. Add the roasted vegetables, additional oil, soy sauce, sesame oil, and additional ginger Stir and cook until heated through and add salt & pepper to taste.

Noodle Kugel

I must have been in a strange state of mind while making my menu plan, because after selecting Carrot-Mushroom Loaf (see yesterday's post), I wrote down this recipe as our next meal.  I had no idea what a "kugel" was, but I thought the recipe looked interesting and decided to give it a try.  Well, whatever credit I lost in serving my family the carrot-mushroom loaf, I made up for and added credit by serving them this!  Our meal was interrupted with a need to help our neighbor, and as we were getting up from the table, my oldest exclaimed, "As soon as we get back home, I am coming straight back to my plate and eating all of this because it's SO GOOD!"  And it was very good, similar to a bread pudding that you'd serve for brunch.  It was just sweet enough to combat the sour yogurt, and plenty creamy.  I had enough of the ingredients to make a full 9x13 pan, but wasn't sure if we'd like it that much, so I cut everything in half and just made a square dish.  Which means I can make another square pan next week!  I did use cream cheese, and chose one apple as my add-in with a little brown sugar on top.

A kugel is a baked casserole similar to bread pudding and usually made with noodles or potatoes.  

Recipe from the Moosewood Cookbook


1 1-lb. (or 12-oz.) package wide egg noodles
2 to 3 Tbs butter (optional)
3 eggs
2 cups cottage cheese (lowfat ok)
3/4 cup sour cream or yogurt
8 oz. cream cheese (lowfat ok) - optional
1 tsp vanilla extract
1 to 2 tsp cinnamon
1/4 to 1/2 cup sugar, to taste
1/2 to 1 tsp salt, to taste

optional add-ins:
1 to 2 Tbsp lemon juice
1/2 cup raisins
1 tart apple, peeled and chopped
2 ripe peaches, peeled and sliced

optional toppings:
1 cup breadcrumbs and/or wheat germ
1 1/2 tsp cinnamon
1/4 cup brown sugar

Preheat oven to 375.  Lightly grease a 9x13-inch baking dish.

Cook the noodles until about half-done.  Drain, and toss with butter (or simply rinse in cold water and drain again).  Transfer to a large bowl.

Combine eggs, cottage cheese, sour cream or yogurt, cream cheese, cinnamon, suer, and salt in a blender or food processor and whip until smooth.  Stir this into the noodles, along with whatever optional additions you choose.  Transfer to the baking pan.

Comine the topping ingredients and sprinkle them over the top.  Bake uncovered for about 40 minutes.  Serve hot, warm, or at room temperature.

Carrot-Mushroom Loaf

I knew when I put this meal on my menu for the week that it wasn't going to be a family favorite.  But for some reason, the recipe intrigued me enough to brave the critics and give it a try anyway.
The result was a bit odd, but in a good way.  It's not really a loaf at all, but more like a highly textured casserole (I would use the smallest setting on my grater for the carrots next time).  I thought the flavor combination was good!  But, as expected, my gingersnaps were not huge fans.  They did okay eating it the first time (I made sure not to give them a big after-school snack that day!), but when I brought out the leftovers again for a second meal, there were major groans.  So I'm not sharing this recipe with you because it was a dinner-winner in my home.  But I do think it was good enough for those who, like me, have some strange taste buds and are drawn to this sort of dish!

recipe from the Moosewood Cookbook

2 cups minced onion
1 Tbsp butter
1 lb. mushrooms, chopped
1 1/2 tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3 to 4 cloves garlic, minced
1 1/2 lbs. carrots, grated (about 6 cups)
2 cups superb bread crumbs
1 cup packed grated cheddar cheese
2 eggs, beaten
black pepper, to taste

optional toppings:
extra dill
cheese
bread crumbs
a sprinkling of sesame seeds


Lightly oil a 9x13-inch baking dish.  Preheat the oven to 350.

In a large skillet, saute onions in butter over medium heat for about 5 minutes.  Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 more minutes.

In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper.  Add the sautéed mixture and mix well.  Spread into the prepared pan and sprinkle with your choice of toppings.  Cover the pan with foil.

Bake for 30 minutes, covered, then uncover and bake 15 minutes more.  Serve hot or warm.