Everyday Meals

Caramelized Cinnamon Plantain Oatmeal

April 11, 2018 Leave a Comment

Fact: Oatmeal is one of the most underappreciated foods. It gets very little love compared to all the quick breakfasts but very rarely do I make a perfectly creamy, slightly sweet, bowl of oatmeal. Well friends, we’re changing that today. I’m 100% crushing on this caramelized cinnamon plantain oatmeal. Because this caramelized cinnamon plantain oatmeal is my form of self-care. And self-care is important in my world.

Growing up, I never really cared for oatmeal. I don’t know many people who did. But as an adult, I changed that feeling completely. Can you imagine eating a naturally sweetened, creamy oatmeal with it’s cinnamony goodness on a chilly, crisp morning? I mean, I know it’s technically spring but I’m still wearing my sweaters and the weather hasn’t exactly warmed up yet. So why not keep enjoying bring warm foods into our lives?

Like with a piping hot bowl of oatmeal. It has the intense flavor of something that’s been simmering on the stove for hours, but really, you only actually need 15 minutes. And very ripe plantains. Because sometimes, you just have to treat yourself for breakfast. Or lunch. Or dinner. Or as a snack. Who cares when you really eat this?! The more important question to be asking is how many times can you make this oatmeal on repeat?

When you’re picking plantains, pick the ripest ones, the ones that are yellow with black spots and soft to the touch. They’ll look like giant bananas and will smell sweet too. That’s how you know that plantain is ripe and perfect for cooking. I love caramelizing the naturally occuring sugars of plantains to highlight the sweetness even more. And that’s exactly how I start off with this oatmeal. You cook the plantains for a few minutes to bring out the sugars, toast the oatmeal itself and add the milk, cover and simmer. This is living your best life.

Caramelized Cinnamon Plantain Oatmeal

Prep Time: 1 min
Cook Time: 18 mins
Total Time: 19 mins
Yield: 2 1x

Scale

Ingredients

2 very ripe plantains
1 cup old fashioned rolled oats (gluten-free for the gluten-free option)
2 1/2–3 cups unsweetened almond milk or milk of choice
1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 tsp cardamom
1/4 tsp nutmeg
1 tsp +1 tbsp butter or ghee
maple syrup and walnuts for topping (optional)

Instructions

Peel plantains and set one plantain aside. Cut the other plantain into medium sized chunks by slicing in half halves lengthwise and then make medium sized chunks.
Heat 1 tsp of butter or ghee in a medium pot with a lid over medium heat and add chopped plantain. Saute for 1 minute, until the plantain starts to break down. Add oatmeal and stir, toasting for 30 seconds. Pour in milk and bring to a simmer. Stir in cinnamon, salt, cardamom, and nutmeg. Cover and let simmer for 15 minutes, adding more milk, up to 1/4 cup at a time, if the oatmeal dries out.
While the oatmeal simmers, heat remaining butter or ghee in a skillet over high heat. Slice the remaining plantain in half, lengthwise and then again width wise to get 4 pieces. Place sliced plantain in pan and cook for 1 minute on each side, until golden brown. Set aside.
Remove oatmeal from heat, top with plantains before serving. Serve hot.

Whole30 Spring Clam Chowder

March 21, 2018 1 Comment

Whole30 Spring Clam Chowder|www.mannaandspice.com

One of my all time favorite soups is clam chowder. New England clam chowder to be exact. No tomatoes here, thank you very much. I’ve always been a sucker for a a creamy bowl of steaming hot clam chowder with oyster crackers, of course. Who’s on team oyster cracker with me? YASSSS! But, I’m also the weirdo that loves hot soup in summer weather. I’m just a big soup person because I love eating all of my meals in bowls. Everything tastes better when bowls are involved. Who doesn’t love eating butter chicken in a bowl for the most epic meal ever?

Whole30 Spring Clam Chowder|www.mannaandspice.com

So friends, even though we’ve had the first official day of spring and us New Englanders are about to get hit with our fourth snowstorm of March- can we just take a moment to remember spring?- I’m making clam chowder. I’m still making soups like my instant pot creamy tomato soup because we’re still bundled up in all our winter gear. But the thing with this specific clam chowder is that it lends itself to the spring palate. It has all of the richness of clam chowder without the heaviness of cream and butter that clam chowder can have. It’s a lighter fare, while still being true to its origins, in a much better for you sorta way. It’s lightness gives it a craveability factor in the spring!

Whole30 Spring Clam Chowder|www.mannaandspice.com

If you want to have it everyday for a week and not feel the guilt or baggage of a heavy meal, you can. We’ve all been there- I have personally had this chowder on repeat over the last week. We’ve covered all the basics in this clam chowder, and moved away from what can sometimes be a disappointing soup. Add too much cream and it becomes a milky mess with a hint of clams. Add too much flour, and soup becomes too pasty for my liking. And let’s just forget the cardinal sin of overcooking clams! This soups corrects all of the mistakes that can happen with clam chowder, while being easy to throw together. I wish that statement was true about all of things of adulting and life.

Whole30 Spring Clam Chowder|www.mannaandspice.com

This soup has:

√ Indulgence.The richness of a roux thickened soup- a combo of flour and butter- but without all the flour. I simply use potatoes and puree some of them at the end and add a tablespoon of potato starch to thicken even more if I want a thicker soup. Or use cornstarch/arrowroot powder. Your call.

√ Satisfaction.The texture of cream, without using any dairy. Swap out the cream and half and half with a much lighter almond milk and coconut milk combo. I use unflavored nutpods for my coconut nut milk.

√ Convenience. We’re using frozen clams. Because, let’s face it- not everyone can get fresh clams and/or has the time to clean and steam them. This is a weeknight meal here. No epic processes need apply.

√ Forgiveness. If you can’t find frozen clams, you can use canned clams just as easily. If you want to stick to your dairy version, feel free, friend. We are a judgment free zone here. And we use bottled clam juice because see convenience.

√ Whole30/Paleo Friendliness. I cannot count the number of days I eat soup when I stick to a clean, whole30 or paleo situation. And I miss my comfort foods like chowder. This soup is all that and a tray of baked plantain chips. Yumminess galore! Major bonus, my kids love this soup with bread. Mom win. Period.

Whole30 Spring Clam Chowder|www.mannaandspice.com

Whole30 Spring Clam Chowder

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 1x

Scale

Ingredients

1 medium yellow onion, peeled and diced
3 stalks celery, trimmed and diced
3 medium russet potatoes, peeled and chopped
2 8 oz bottles clam juice
2 cups unsweetened almond milk (regular milk can be used if you’re not doing whole30/paleo)
1 cup full-fat coconut milk or unflavored nutpods (heavy whipping cream can be used if not doing whole30/paleo)
24 oz. frozen clams, thawed, drained and chopped (You can use canned too)
1 tbsp potato starch/arrowroot powder dissolved in 1 tbsp cold water (cornstarch can be used if you’re not doing whole30/paleo)
2–3 tsp salt (or to taste)
pepper to taste
1 tbsp ghee (butter can used if not doing whole30/paleo)

Instructions

Heat ghee in a medium pot, over medium heat. Add onions and saute until they begin to soften, about 2 minutes. Add celery and salt and continue cooking for 3 more minutes, until the veggies start releasing their moisture.
Add pepper, potatoes and clam juice. Cover and reduce to simmer and cook for 20 minutes, or until the potatoes are fully cooked and tender. Remove from heat.
Using a potato masher or immersion blender, puree/mash the soup base until it’s to your desired consistency. I like my soup a little bit chunky so I usually puree half of the soup.
Stir in clams and return soup to a simmer. Add in the potato starch mixed with water. Continue to stir to avoid lumps- you may feel the soup getting thicker. Slowly stir in almond milk and cook until the soup is heated through, about 5 minutes.
Remove from heat and serve hot with more black pepper if desired.

Masalawala Shepherd’s Pie

March 7, 2018 2 Comments

Masalawala Shepherd's Pie|www.mannaandspice.com

Winter is not done with us. Or so says the weather people as I throw the remote at the TV. No, really. I didn’t actually throw the remote at the TV, Hubby. Our TV set is totally okay.

My instagram feed, though, is filled with stories of snow, temps below what normal should be, and lots of winter comfort foods. The comfort foods make this weather *ALMOST* bearable. Creamy tomato soup on repeat please.

But wait, I have to tell you about this masalawala shepherd’s pie. Technically, it’s cottage pie because it’s made with beef, not lamb but because remixes are my jam these days I’ll go with shepherd’s pie. I mean, have you checked out the Instant Pot butter chicken that’s already become a reader favorite this year?

Every year, I make slow cooker corned beef for St. Patrick’s Day. Totally on fleek! This year, I wanted to break with our tradition and make a low carb, all-in-one whole30/paleo meal. Hubby, you’ve been put on notice. Also, the rebel in me very much alive and wants to do away with traditional this time around. Can you blame me though? I’m all about layering in spice- take a look at the link in this window to see who you’re dealing with, here. And, shepherd’s pie can be kinda bland. There, I said it. It took me years to publicly admit that basic is good but spice is ?.

Masalawala Shepherd's Pie|www.mannaandspice.com

So back to this masalawala shepherd’s pie. It’s the midwestern equivalent of a casserole- and do we ever love our casseroles. Saucy, smokey ground beef cooked with lots of delicious veggies (time to clean out that fridge!), in a rich tomatoey sauce. All topped with the fluffiest of whipped cauliflower. I mean, that sounds so cozy right now, in the middle of what’s supposed to be yet another storm for us in New England. Let’s make one thing clear though. Spice is not the same as *SPICY*. I’m talking about notes of flavor that hit your mouth and tongue in different places and bring out subtle flavors. It’s not set-your-mouth-on-fire type of spice. So those of you freaking out over the heat level, take a deep breath. You can customize the heat- add, subtract, or totally omit. Your call, my friend. Totally your call.

The best part of all shepherd’s pie are the spuds on top. You know you want those pillowy, fluffy, clould-like mashed taters. I did a thing- a delicious thing- where I took those out those coveted spuds (sorry, Hubby) and broke the hearts of shepherd’s pie lovers everywhere. But remember how I said it was a delicious thing? I made the FLUFFIEST, CREAMIEST, low-carb cauliflower “potatoes” to knock your shepherd’s pie loving socks off. I didn’t even miss the potatoes. In fact, they’re a little bit cheesy and garlicky too. ALSO, they’re a whole lot of paleo and whole30 friendly. In fact, this entire one-dish wonder is a low-carb, whole30, paleo, dairy-free, gluten free dance party. I’ll be dancing between spoonfuls over here. Let’s just have a Meredith Grey dance party and dance it out.

Masalawala Shepherd's Pie|www.mannaandspice.com

About that whipped cauliflower topping. I used a blender to puree steamed/boiled, riced cauliflower, with the rest of the ingredients. Swapping out heavy whipping cream with full-fat coconut milk or Nutpods is what gets you that creamiest ever result. Use the unflavored please. If you love the convenience of an emersion blender, go ahead and use it to puree the cauliflower but your mixture will be denser. It’ll still taste just as good, but you may not get the fluffiest of peaks. I used frozen cauliflower rice and simply steamed it with a clove of garlic until it was tender. That’s my shortcut way but you can use fresh cauliflower florets if that’s what you have on hand. ALSO, feel free to double the whipped cauliflower for an extra kick of luxury!

I’ve been using nutritional yeast to add a hint of a cheesy flavor in dishes for a little over a year now. I used some in the whipped cauliflower topping to give the dish a more cheesy, and complex flavor- remember, we’re doing away with the traditional here? If you’re not doing whole30 or paleo, you can sub in regular grated parmesan cheese with the same results. Or if that cheesy tang isn’t quite your thing, get rid of it entirely. No guilt or shame.

Masalawala Shepherd's Pie|www.mannaandspice.com

Traditionally, the meat and veggie combo is almost always made up for ground lamb, peas, carrots, and sometimes onions with some minimal spices like salt and pepper. To make this dish paleo and whole30, and just a little bit more lower carb, I replaced the peas with frozen green beans. Sometimes I add mushrooms, for an extra meaty flavor but I skipped it because I didn’t have any on hand. Also, you can make this fully meatless by adding a pound of sliced mushrooms and taking out the meat, obvi. The sauce is strong enough to hold the flavor of meat OR veggies so don’t worry about that.

FINALLY, what makes this masalawala? What IS masalawala? It literally means ‘of spice’. The additional of cumin and coriander lends a smokiness to the shepherd’s pie, while adding a complexity that makes you go back for seconds (and thirds). I added some crushed red pepper, not normally used in shepherd’s pie for a little bit of heat. You can add a little, a whole lot, or not at all depending on what you can tolerate. Finish that off with the earthiness of thyme and garlic and you’ve got a hit dish for St. Patrick’s Day. Or everyday.

Masalawala Shepherd's Pie|www.mannaandspice.com

Masalawala Shepherd’s Pie

★★★★★ 5 from 1 reviews

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hour 10 mins
Yield: 6-8 1x

Scale

Ingredients

FOR THE FILLING:[/br]
2 tbsp olive oil
2 tsp kosher salt
1/2 tsp red chili flakes (optional)
1 tsp coriander powder
1/2 tsp cumin
2 garlic cloves, minced
2 tbsp coconut aminos (or 1 tbsp worcestershire/soy sauce)
1/4 cup tomato paste
1 cup tomato sauce (optional)
1–1 1/2 cup broth
2 cups carrots, peeled and chopped (4 large carrots)
2 cups frozen cut green beans (or peas)
1 large onion, peeled and diced
1 lb ground beef
1 tsp thyme
1 tsp minced parsley
FOR THE WHIPPED CAULIFLOWER TOPPING:[/br]
2 12 Oz bags riced cauliflower (or 6 cups riced cauliflower)
3 tbsp nutritional yeast (or 3 tbsp grated parmesan cheese)
1 tsp salt
1/2 tsp thyme
1/2 tsp pepper
1 garlic clove, peeded
1/4 cup original nutpods/coconut milk (or heavy whipping cream)
3 tbsp ghee (or butter)
Broth if needed to thin out potatoes
Oven 350 for 30 mins, broil for 5 mins

Instructions

Preheat oven to 350 degrees.
Add olive oil to a saucepan and heat on medium heat. Add onions and garlic. Saute until onions are translucent and garlic is fragrant, about 2-3 minutes. Add carrots, green beans, and salt. Stir together and cook for 3 more minutes, Add ground beef and cook until beef browns, about 5 minutes.
Stir in tomato paste, tomato sauce, coconut aminos, thyme, and parsley. Slowly add in broth, stirring to prevent scorching. Reduce heat to low, cover and simmer for 15 minutes.
While the filling is cooking, steam or boil riced cauliflower with the clove of garlic until tender, about 8 mins. Add into blender/food processor bowl with remaining ingredients, and blend until fully pureed, adding 1 tbsp broth at a time, if needed to get the mixture moving.
Add beef and veggie mixture into the bottom of a 9X13 pan (use an 8X8 pan if you want a more dense, and thicker pie). Cover with the whipped cauliflower mixture and bake for 20 minutes.
Turn the oven to broil and broil for 5 minutes to get that nice, crusty browned top.
Serve with a crisp green salad.

Shortcut Instant Pot Butter Chicken

February 28, 2018 10 Comments

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

I’m sending an SOS for comfort food. So are my kids. We’re all in the thick of the under-the-weather situation that winter brings us and I need a reprieve, even if only in for a moment, and only in the form of food. I’ll take it. Also, please tell Spring I need her to come desperately, kthxbye.

But really, butter chicken is a staple in my house. My kids request it weekly and it’s one of the first meals I ever made for The Mister, at his request. Of course I didn’t know what I was doing when I made it that very first time and watched in horror as the cream separated. These days, it’s a different story. It’s rich, creamy, familiar, comforting, but its preparation is no longer traditional. If you’ve come here looking for a very traditional recipe, with marinated chicken bells and whistles, this is not it. There are many butter chicken purists in this world. I am not one of them. I am, however, a flavor purist. So I assure you, what this butter chicken lacks in tradition, it makes up for more with taste.

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

This butter chicken is for the lazy cook (me), the person who can’t plan ahead (also me), and the person who wants a fast, easy, and repeat meal (hi, still here). In fact, this butter chicken is a 25-minute meal that is for the person who claims they lack creativity but still want takeout type Indian food. Yep, I timed myself, from start to finish and it took me a whole 25 minutes, including chopping, peeling, and cleaning up. Also bonus- the list of ingredients are minimal and you can find them at most stores. It’s THAT kinda meal. And finally, its made in the Instant Pot so no babysitting required. Those of you who prefer the stovetop way, I’ve got you covered too.

Butter chicken is the stuff that is always, and I mean ALWAYS, present at Indian restaurant buffets. And I don’t even know the origin. All I know is that I didn’t grow up with it. It was a discovery in my mid-twenties because I’d been living under a rock but it was love at first bite (see what I did there?). I thought it was a dish that could only be made at restaurants so I never attempted it. Also, I looked at the list of ingredients and didn’t even *want* to attempt it. But attempt it I did, in the days when I couldn’t just go to the grocery store and buy a jar of garam masala. I ground my own, which just became a habit but am 100% okay with grabbing a jar off the shelf, in the name of an easier dinner making situation.

Here’s the thing though. I’m often disappointed at how unflavorful butter chicken turns out when you order it. The color looks about right but the layers of spice, mingling with the slight hint of sweetness is just never the right combo. It’s either too spicy or too sweet or too neither. So much so that I decided life without a good butter chicken was unsustainable in my butter chicken loving household. By which I mean, my children request I make it every. single. week. That and the creamiest instant pot mac and cheese. Thank you, children, for picking instant pot meals. I’m more of a easy rogan josh kinda girl, also whole30/paleo compliant!

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

So, this butter chicken has:

√ a silky, creamy, luscious, tomato cream sauce, making it the perfect gateway food to Indian food (if you haven’t tried Indian food yet. Also, why the heck not????). you

√ succulent, tender pieces of chicken, which is true lazy cook fashion, haven’t been marinated and taste every bit as good, if not even better (but I won’t tell if you don’t)

√ very little hands on the stove/pressure cooker to the table time, giving me more time to do things like play a round of Uno with the kids (or latest gaming obsession)

√ the ideal mopablity for soft, fresh naan (want me to do a recipe soon?) OR rice, you pick. Or if you want to go all out non-traditional, eat both simultaneously!

√ perfect color transition into spring with that pop of orangey goodness, but still maintaining the rich, comforty flavors and textures we crave in wintertime (can you tell I’m channeling spring with all my might?)

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

Did I mention that with a little bit of creativity, you can make this butter chicken totally whole30/paleo compliant? Why? Because that’s adaptability is how I survive. Also, it’s one of the best ways that I can feel like I’m winning at life. So adapt away.

*For whole30/paleo: use avocado/olive oil/ghee to cook the onions. Omit the honey totally for whole30 (still delicious) but keep for paleo, and use full fat coconut milk in place of the cream. Finish with a tablespoon of melted ghee instead of butter. Consume with cauliflower rice!*

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

Shortcut Instant Pot Butter Chicken

★★★★★ 4.7 from 3 reviews

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4-6 1x

Scale

Ingredients

1 tbsp neutral oil of choice (olive/avocado/ghee for whole30/paleo)
1 medium onion, peeled and diced
1/2 tbsp minced garlic (1–2 medium cloves)
1/2 tbsp minced ginger (1 inch piece peeled and minced)
1 tsp garam masala
1/2 tsp turmeric
2 tsp kosher salt (up to 1/2 tsp more if adjusted for taste)
1/2 to 1 tsp cayenne pepper (less for milder sauce)
1 1/2 tbsp honey (omit for whole30)
1/4 cup concentrated tomato paste
2 cups crushed tomatoes
1/2 cup water
1 lb cubed boneless, skinless chicken breast
1 1/2 cup heavy whipping cream (full fat coconut milk for whole30/paleo)
1 tbsp butter to finish (use ghee for whole30)
cilantro and 1 tbsp of extra heavy whipping cream for garnish

Instructions

On the high saute function, heat oil in the liner pan. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
Cover with lid, making sure vent is turned to sealing function. Use the HIGH POULTRY function and set cook time to 15 minutes. Once done cooking, vent pressure immediately.
Change to medium/normal saute function and stir in heavy whipping cream and bring to a simmer. Simmer for 5 minutes, adding up to 1/4 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garnish with cilantro and whipping cream.
Serve hot with naan and/or basmati rice.
STOVETOP DIRECTIONS- Heat oil in a pot , on medium heat. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
Cover with lid and simmer on low heat for 30 minutes, stirring occasionally. You’ll need more water, up to 2 cups more water to prevent the mixture from burning.
Remove lid and stir in heavy whipping cream and bring to a simmer. Simmer for 15 minutes, adding up to 1/2 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garish with cilantro and whipping cream.
Serve hot with naan and/or basmati rice.[/br]

Ultimate Orange Chicken Meatballs

February 22, 2018 Leave a Comment

This post was supposed to go up earlier this week, as is the common theme, which is a casualty of #momlife. The kids are on break this week, apparently a thing ALL of New England does in February, so we headed back to the Midwest. I was fully prepared with my pipedream of writing during the flight back to Boston but there’s something to be said about being stuck on a full airplane, at the gate, watching the Emoji movie because that’s the only way I could keep my kids from playing that game where they try to rip each other’s eyeballs out of their sockets. It didn’t end there. We ended up having to get off the plane- daunting with four kids- and then getting back on a little while later, after having to sit in the runway for a few hours- I just wanted to hurry up and get home and sink into my pajamas, a bunch of chinese takeout and Netflix.

Specifically, orange chicken- my most favorite chinese takeout dish ever- – the one with all the crispy bits of fried chicken perfection, glazed with the most delicious sweet, tangy, orangey sauce. I also rarely order it because it’s a little too indulgent. But it shouldn’t have to be, which is why I’ve been on a mission for the last year to give this indulgent classic a healthier, fresh ingredient list makeover, like my eggroll in a bowl or beef & broccoli, without skimping on the flavor. No added sugar would be a plus.

What I ended up with is even better than what I expected my iteration of orange chicken to be. I mean, think about it. These orange chicken meatballs are:

√ Flavorful, without the bloat inducing soy sauce. Or use soy sauce if you’re not into the whole whole30/paleo thing. I’ll stick to my beloved coconut aminos because I’m that person. Also, have you tried my cashew chicken stir-fry?

√ Unfried but still have every bit of that crispy bite with the crunch that satisfies you.

√ Sweet and tangy without using sweeteners, but feel free to use honey if you want to add a layer of richness. No judgement from me!

I swapped out frying battered pieces of chicken for ground chicken meatballs, with mixing in potato starch to keep the meatballs whole30 and paleo compliant. Or use cornstarch with the same results. The starch not only binds the meatballs but creates a crispy, browned exterior, which is sometimes just what I need/want/must have if I’m ordering takeout. I also swapped out the soy sauce with coconut aminos because I can still have this while I’m doing a round of whole30 or continuing to eat paleo; it adds to my menu and also gives me options for delicious bites.

Now let’s talk about my unconventional way to sweeten the sauce without actually using sugar or honey: balsamic vinegar and orange juice. With orange chicken, the balsamic vinegar compliments the tangy profile of orange juice. This a major trust exercise because why would you add balsamic vinegar in chinese takeout? But when it’s reduced, it becomes this syrupy goodness that makes everything it touches sweeter, without adding anything else. Seriously, just trust me. Combined with the fruitiness of fresh orange juice, the balsamic vinegar adds body to the sauce. Pro tip- zest the orange BEFORE you squeeze the juice out. I’ve done it the other way around in the past and it ain’t pretty. And when you’re zesting, just zest until you see the pith (white part of the orange). The pith is what makes citrus rind bitter so please, leave that behind.

The versatility of these orange chicken meatballs are totally me living my best life right now. They can be:

√ The perfect make ahead meal. Cook the meatballs, make the sauce and store each separately, in an airtight container in the freezer for up to 4 months. When you’re ready to eat them, simply thaw, heat and toss the meatballs in the sauce, thinning out the sauce if needed.

√ Served as the protein in a meal OR as an appetizer. That’s right. Put a toothpick in each meatball and serve as a bite-size, fun appetizer that’s both perfect as a make ahead sort of situation and portable. Your guests will thank you. And so will I.

√ Eaten by themselves- read, hovering over the stove, back to toward the kids so they can’t see you. That’s the real mom position when eating. Or serve with rice/cauliflower rice if you want to be nice and share. Maybe even atop lo mein style noodles in lieu of spaghetti and meatballs? I might be onto something here!

Did I mention that these are kid-friendly? Because apparently, if it’s in the shape of a ball, kids think you can play with your food and will eat them up. And for that reason, I made the meatballs on the smaller side- little fingers and little hands deserve a little bit of comfort too!

Ultimate Orange Chicken Meatballs

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 22-23 meatballs 1x

Scale

Ingredients

For the meatballs:
1 lb ground chicken breast
1 tsp ginger, grated
1 tsp garlic, minced
1/4 tsp crushed red pepper or more if desired
1/2 tsp kosher salt (omit if using soy sauce)
3 tbsp coconut aminos (or soy sauce)
4 tbsp potato starch/arrowroot powder (or cornstarch)+ more as needed
2 stalks green onion, sliced finely (white and green parts)
1 egg, beaten
2 tbsp neutral oil like avocado oil (more if cooking meatballs in batches)
For the sauce;
zest of one orange or 1 tbsp
1 cup orange juice (3 oranges)
1/2 tsp crushed red pepper or more to taste
1 tsp sesame oil
2 tbsp white vinegar
1 tsp garlic, minced
1 tsp ginger, grated
2 tbsp balsamic vinegar
1 cup chicken broth (more if you like a thinner sauce)
1 tbsp potato starch/arrowroot/cornstarch dissolved in 2 tbsp cold water
sesame seeds for garnish

Instructions

In a large bowl, combine all the ingredients, except the oil for the meatballs and mix well. Add 1 tsp potato starch/arrowroot/cornstarch at a time if the mixture is too wet.
Wet hands with warm water or oil. Roll out golfball sized meatballs. For uniform size, scoop out with a tablespoon measuring spoon and roll until round, smooth ball forms. Set aside.
Heat 1 tbsp oil in a large skillet, over medium heat. Cook meatballs, 3-4 minutes on each side, until browned and fully cooked. Cover and set aside. Repeat, adding 1 tbsp each time you cook another batch of meatballs, until all meatballs are cooked.
In a medium saucepan, heat sesame oil over medium heat. Add ginger and garlic and sautee for 30 seconds. Add remaining ingredients, except for the potato starch/arrowroot/cornstarch mixture. Bring to a boil over medium heat. Let cook for 6-7 minutes, until sauce thickens and reduces. Add more broth if the sauce becomes too thick. Reduce heat to low and whisk in potato starch/arrowroot/cornstarch mixture. Remove from heat. The sauce should coat the back of a wooden spoon and have a slight sheen to it.
Toss meatballs in sauce. If sauce becomes too thick after adding meatballs, return to low heat and stir in 1/2 cup chicken broth at a time, until sauce has desired consistency. Garnish with sesame seeds.
Serve with white rice or cauliflower rice or as a stand alone appetizer.

Back Pocket Instant Pot Creamy Tomato Soup

February 9, 2018 Leave a Comment

I think I just finally have to say it out loud; we are in the thick of winter (and wool sweaters/socks/snuggies).

January and February feel like the longest months. I’m THAT person. The person who complains and whines about winter all winter long. Because spring feels like it’s taking its sweet time. The limited amount of sunshine, dressing in infinite layers, and the struggle to be productive are all too real and too much for me. I don’t want to adult, I don’t want to leave the warmth of my bed in the mornings. I also don’t look forward to spending my days tearing my house apart, looking for lost gloves, hats, and scarves. I should’ve been smart and started buying said items in bulk because I currently have no less than 10 very sad and lonely gloves, waiting for the other half to be found. Don’t you just hate that?

I DO want one bowl wonders. Like soup. And warm, comforty things.

Bonus points for Instant Pot usage. Yessssss! Because we’re still pretending that snow days mean that we get time off from meal prep too but not really, so we’ll take all the help we can get.

As much of a winter hater as I am, I DO love fresh snow falls. As soon as I hear the weather peeps predict snow, out come all the ingredients for the best, comfort, cozy tomato soup. Because tomato soup+grilled cheese during the cold, winter months is seriously my jam.

I have so many memories tied to tomato soup. When I was little, tomato soup, the one from a can- the one I was so jealous of all other kids who got it on the regular- was the thing to look forward to when any of us were sick. I loved watching my mom pour equal parts water (or milk) and canned tomato soup into a pot and heat it up. And if I was especially lucky that day, I’d get a grilled cheese sandwich. That was me living my best, eating soup from a can, life. I didn’t even mind the metallic taste because I thought it was part of the charm.

Fast-forward to my life now, where my kids wouldn’t even believe me if I told them they can buy soup in a can. Because, at some point, I decided that soup shouldn’t taste watery, metallic, and generic. After having tasted legit tomato bisque, I wanted to recreate it in a clean, fuss-free, dinner is half an hour and I have zero idea what I’m gonna feed myself sorta way. Also-the kids-I can’t forget to feed the kids. So much work!

Enter this ultra-creamy tomato soup. But go ahead and hold the cream for something else, because you don’t need it. In fact this soup is:

√ deliciously creamy, without using any cream (or guilt) so wining healthy eats

√ totally dairy-free and vegan, rejoice all you alternative milk lovers

√ whole30 and paleo friendly, because of course!

√ kid approved, no joke, my kids down this soup like they’ve been starving for weeks

√ 110% pairable with a oeey- goey grilled cheese sandwich, if that’s your jam

Remember how I’m into basic and flavorful these days? Because a good, basic tomato soup should be in everyone’s back pocket, to customize as they please. There are times when I don’t have fire roasted tomatoes (which you should definitely add if you have on hand), so I substitute with regular, canned whole or diced tomatoes. There are also times when you don’t want to dig into your life savings to buy those two stems of basil in the middle of winter and that’s totally okay. Use dried basil, I promise the world will keep moving. You may decide that after having argued with one of your kids about everything under the planet from the time you wake up on a Saturday morning to dinner time, that mommy needs that dose of cream. Go right ahead my friend, I’ll be right here helping you pour, in a non-creepy, guiding you through your iPhone screen sort of way.

And what if you don’t have an Instant Pot? My friend, the stove is still there. We can work through it together, just keep scrolling to the recipe. And once you’ve made your soup, hit instagram and make make my day, by tagging me and showing me that you’ve made this beautiful soup. I love nothing more than seeing you guys making and loving my recipes.

As for me, I’ll be working on bringing you more recipes and sending warm fuzzies your way!

P.S. I won’t tell the kids this soup is packed with veggies, if you won’t!

Basic Instant Pot Creamy Tomato Soup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 5 1x

Scale

Ingredients

4–5 large carrots peeled and chopped (about 2–3 cups)
1 onion, peeled and chopped
2 stalks celery, chopped
1 tbsp chopped garlic (I use 3–4 cloves)
2 14.5 oz cans diced fire roasted tomatoes with liquid (Or whole or plain tomatoes, whatever you have on hand)
1 tbsp olive oil
4 tbsp tomato paste
1/4 cup fresh basil, stems removed and roughly chopped (1 tbsp dried basil)
2–3 cups vegetable broth (or chicken broth)
1/2 tsp dried thyme
2 tsp kosher salt (less if using table salt)
1 tsp black pepper

Instructions

On the high saute function of the Instant Pot, heat olive oil. Add in carrots, onion, celery, and salt. Cook for 1-2 minutes, until onions begin to soften. Add garlic and continue to cook until garlic becomes fragrant, about 1 more minute.
Add thyme, basil, pepper, and tomato paste and stir to coat veggies.
Add in tomatoes and broth, making sure to scrape the bottom of the pot to entire nothing is sticking to the liner.
Set the Instant Pot to high manual pressure for 15 minutes, cover with vent on “sealing” and allow to come to pressure. Once done, quick release the pressure.
Puree the soup, using either an immersion blender, food processor, or blender.
Serve hot and with crusty bread/grilled cheese sandwiches/crackers if desired.
STOVETOP DIRECTIONS:
Heat oil in a large pot, on medium heat. Add in carrots, onion, celery, and salt. Cook for 1-2 minutes, until onions begin to soften. Add garlic and continue to cook until garlic becomes fragrant, about 1 more minute.
Add thyme, basil, pepper, and tomato paste and stir to coat veggies.
Add in tomatoes and broth, making sure to scrape the bottom of the pot to entire nothing is sticking to the pot.
Reduce heat to low, cover with lid and simmer for 20-25 minutes, until veggies are completely cooked and soft. Add more broth if the liquid has reduced or if you like a thinner consistency.
Puree the soup, using either an immersion blender, food processor, or blender.
Serve hot and with crusty bread/grilled cheese sandwiches/crackers if desired.

Instant Pot Cheat Rogan Josh

September 8, 2017 4 Comments

School is back in session. FINALLY. My kids have been out of school since Memorial Day and didn’t go back until half a week before Labor Day. Talk about a long summer vacay. I mean epic summer break- between changing schools and cities, we’re never doing THAT again. But now it’s done and I can get back to some sort of a regular work flow. Which means making and posting about more yummies like lamb rogan josh in our new home.

New home? Yes, new home. Boston. remember the Chicago—> Boston move ✈ we had coming up? It’s done and we are *almost* settled into our new home, with the exception of a few boxes here and there. I’m still missing some equipment and some photo boards, but they’ll be in said boxes- I’m 2,000% sure. But we’re not talking about moving and unpacking and all things boxes. I’m in my happy place right now, DND pls and thank you. Today, we’re talking about rogan josh.

Rogan josh?

Rogan josh!

Rogan josh is a traditional kashmiri curry made with lamb and roasted kashmiri chilies, milder in spice than cayenne pepper or traditional red chili powder. I first became obsessed with it after having it at a neighborhood indian restaurant when The Mister and I had an apartment in Chicago, before most of the little humans were born. We’d have it every. single. week. But I was too intimidated to attempt a homemade version, with all the complex flavors that lingered for so long after. Because lamb is a very underrated ingredient, reserved for restaurant settings or parties. It also takes time to become melt-in-your-mouth tender.

But what if I told you that I can have those same results on a weeknight, in the Instant Pot, in 40 minutes from start to finish? This is exactly why I call this version of rogan josh a “cheat” recipe. I like to set it in the Instant Pot, let it come to pressure once I’ve prepped all the ingredients, and de-pressure naturally while I do things like prep school/work lunches, chase the tiniest humans around the house as they play with something they managed to find but shouldn’t be playing with, and help solve those dreaded fraction problems. All in a day’s work, my friend.

The masala mix: Don’t let the list of spices scare you. I promise, it’ll be worth it. The recipe for the spice mix makes 5-6 tablespoons. You can store it and have it on hand for a few other times. Your own customized rogan josh spice mix. And then you can drop it into the conversation, like a boss: “So I was toasting the spices for my rogan josh spice mix…” Now you’ve become the cool kid in your inner circle who toasts her own spices. You’re welcome!

Did I mention, it makes your house smell ah-mazing? The Mister walked in through the door, inhaled deeply and said “ZZZOMG! What is the incredible smell????” In fact, the mailman, when he delivered a package yesterday, said the SAME THING! ? Yeah, the mailman and I have become BFFs because superawesome delivery service much?

This spice mix has magical powers. Also, once you gather the ingredients, it’s easy-peasy to toast and grind. That’s it. You’re toasting and grinding. on your way to 5-minutes to masala magic. You have got it together, girlfriend. The kids are in school, John Legend is blaring and you’re singin’ along at the top of your lungs. No? Just me? However you toast, DO NOT let the whole spices burn or scorch or the rogan josh will taste bitter. If you end up burning, toss the spices and start over. Trust me. I’ve tried using burned spices before in an attempt to be frugal and had to scrap the entire dish.

If grinding the masala is too much commitment for you, don’t give up on making rogan josh. You’ll hate yourself for missing out. I heard that Penzey’s makes a rogan josh mix. I personally haven’t tried it but if you try it, make it, smell it, tell me how it is!

The sauce: The masala, combined with the lamb, simmering fills the house with a fragrance that tells your stomach beautiful stories of what’s to come for dinner. It’s a seductive flirtation between your stomach and the Instant Pot.This sauce is inhale worthy, with hints of smokiness, bits of sweet, cooked onions, combined with a little (or a lot) of heat that builds up over time. You can customize the spice level by adding more or less of the masala to the lamb. As written in the recipe, the masala is perfect for my family but we tend to love spice and spice is my life. Feel free to cut back to half the amount and leave out the black pepper and garam masala at the end of you prefer milder flavors.

Most rogan josh recipes also use yogurt in the base but I’m fresh off a round of whole30 and wanted to keep it compliant so I subbed full fat coconut milk in place of the yogurt. This is also a great, dairy-free alternative for people with lactose intolerance. If you still choose to use yogurt, add it one tablespoon at a time, at the very end of the cooking process, on low heat, so the yogurt doesn’t curdle. If you like more creamy and mild dishes, chicken tikka masala is more up your alley. But if you want complex, comforting spicier curry, then keep reading.

Instant Pot vs. stovetop: It’s up to you. I’m not the person who refuses to turn on the stove now that I have an Instant Pot. If you can be that person, more power to you. I appreciate things like cheesecake in the oven and eggs boiled stovetop. I will, however, take shortcuts to simplify meal prep, like soup in the Instant Pot or making lamb rogan josh in a fraction of the time, without losing flavor. Just build in time for the food to come pressure and then for the natural release of pressure at the end.

I couldn’t have timed this rogan josh better even if I tried. The New England air is starting to turn crisp in the evenings and right on schedule, everyone is pumpkin spicing all of the things ?. I’ll take a little (or a lot) of fun fall activities, all day, everyday of the year. And this stew-like dish is autumn warmth in your belly, served over a bed of rice, cauliflower rice, or naan. Rogan josh+fleece throw+Netflix will be exactly where you’ll find me this fall and winter, because GOT fans, winter is indeed coming but we are prepared.

Instant Pot Cheat Rogan Josh

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 1x

Scale

Ingredients

1 onion, thinly sliced
3 tbsp avocado oil/vegetable oil
1 1/2– 2 lbs boneless lamb, trimmed and cut into 1 inch cubes
2 tbsp or less rogan josh masala (recipe below)
1/2 tbsp minced garlic
1/2 tbsp grated ginger
1 1/2 tsp salt
1/2 cup full fat coconut milk
1/2 water
1/2 tsp ground black pepper (optional)
1 tsp garam masala (optional)
Rogan Josh masala mix*:
10 cardamom
2 cinnamon sticks
12 cloves
1/2 tsp fennugreek seeds
1 tsp paprika
2 tsp cayanne
3 bay leaves
1 tbsp cumin seeds
1 tbsp coriander powder
1/2 tsp turmeric
pinch of saffron (optional)

Instructions

Make the masala: In a medium skillet, add the whole spices (cumin seeds, bay leaves, cinnamon sticks, cloves, cardamom, fenugreek seeds) and toast until they become fragrant. Be careful not to let the spices burn or scorch. If they do, throw away the entire batch and start over. Pour into a coffee grinder or spice grinder along with coriander powder, turmeric, cayenne, paprika, and saffron. Grind to a fine powder and set aside in a container with a tight fitting lid.
Make the sauce: On the saute setting, heat oil in Instant Pot and add onions. Cook until light brown, about 3-4 minutes. Add garlic and ginger and cook another 3 minutes. Add lamb and rogan josh masala mix and salt. Stir to coat lamb with spices. Add water.
Place the lid on the Instant Pot and make sure the pressure valve is set to seal. Set the Instant Pot to manual pressure for 20 minutes and let come to pressure. Let the pressure release naturally or for at least 10 mins before releasing the vent.
Set the Instant Pot to saute on high and stir in coconut milk. Bring to a boil and let reduce to desired consistency. Stir in garam masala and black pepper if additional spice is desired. Garnish with cilantro and serve hot with rice and/or naan.

Notes

*This recipe makes enough to use now and store for later. I store mine in a mason jar with a tight fitting lid in a cool, dry place, with the rest of my spices. For optimum freshness, I recommend using the masala mix within 3 months of grinding.

Summertime Chopped Antipasto Salad + Big Announcement!

June 23, 2017 4 Comments

Friends, I’m still here, holding on for dear life and still processing the chaos that has turned spring into summer with the blink of an eye. The kids are off for the summer and we’ve had major life-changing sort of things happen over the last few months. *deep breath*

I’ve been waiting for the right moment for my big reveal in this little space and I’ve finally mustered up the courage to announce that our family is moving this summer. Not just moving down the street and into a new house but M-O-V-I-N-G. Out of Chicago. And to Boston. That statement is very real to me now that I’ve said, erm, written it out loud.

Yup, it’s a halfway across the country move with four kids. It’s raw and it’s emotional. My Chicago loyal heart is aching at the thought of leaving my entire life behind. Leaving home, as an adult. I get it. People move ALL. THE. TIME. But for me, aside from the immigrant part of me, Chicago has been my one and only home. And leaving your one and only home+ family at 33 is kinda hard to do. Side note: soon to be 34, woah!

I willed myself not to fall in love with Boston, because, Chicago>Boston. But you guys, the idea of Boston is growing on me. Be still my achy breaky, Chicago-loving heart ?. I can love two places at once though, right? So I spent my entire spring decluttering. I mean living, breathing, dreaming decluttering. And it’s finally done. DONE! Side note: apparently you’re supposed to declutter your house often and not aspire to hoard every single thing you’ve ever brought since you were born. I’ve donated/purged/burned/left out on the curb close to 10 million things in hopes of redemption. And now my house feels airy. And BIG. With all my photography and blogging equipment stored away for the big move. Until I just realized that a girl’s gotta eat, amiright? And a girl has to blog all of the things.

Our house officially went on the market last week so my cooking is now limited to simple and easy meals. Or eating out. And there is only so much eating out you can do before the nostalgia of a home cooked meal hits you. Even if it’s a simple salad like the buffalo chicken salad or autumn harvest bowl. I mean, it’s summer and the grocery stores are teeming with fresh lettuce, herbs, tomatoes, veggies, begging to be used.

I was set to make the autumn harvest salad, but this morning, I woke up fiercely craving an italian meats and cheese sub sort of post-0fasting meal. I crave deli meat exactly zero times a year. Especially because the classic italian sub is made with various types of cured pork which limits my opportunity to have them to never times. So I substitute with all-beef cured meats, like beef salami and beef mortadella. This is also what The Mister requested for his Father’s Day dinner last year– a hearty, italian cold cuts sandwich. Meats, lots of cheese, veggies piled high on a crusty bread- holy sandwich, batman!

This chopped antipasto salad is all that sandwich in a bowl. Translation: less mess, less-ish carbs, no potential for soggy bread or greasy, crumby fingers. I could eat this all day, everyday. Adding more veggies, chopped, hearty pieces of meat, cheese, hot peppers if you please, and a tangy, herby dressing makes this a potentially lighter meal than a sandwich. I also swapped out the traditional iceberg lettuce in favor of the robust, nutritious, and crisp romaine. Did I mention the protein packed chickpeas? This antipasto salad is salad goals.

This chopped antipasto salad is also all things summer:

full of pretty reds, greens, yellows, and purples. Seriously guys, eat the rainbow!
perfect for all those garden ripe, super sweet, juicy summer tomatoes
and what goes perfectly with those tomatoes than the beautiful basil you’ve been growing in that container? Go you– look at you with your mad gardening skillZ!
take it to that backyard bbq as a replacement for the traditional pasta salad and become the party hero–or be wild and toss some al dente pasta into the salad, toss and take– you rebel, you.
fully customizable. Don’t like salami? Substitute pepperoni or mortadella. Not crazy about provolone? No problem, just sub in a cheese of your choice- Hi, pepper jack, I see you and I smell you.
did I mention that no stove or oven action necessary???

If you’re feeling spicy and want to kick up the heat in this salad, introduce yourself to some giardiniera. It is a life changing condiment, with hot peppers, olives, carrots, celery, red peppers, and sometimes cauliflower, packed and pickled in olive oil. I like to finely dice giardiniera into my antipasto salad and watch the flavors come alive. I usually have a few jars on hand because you never know when a giardiniera situation may arise. Like mixed into grits, on top of eggs, or finely diced to top toast. Hello Lover! Giardiniera is also a very Chicago based food. But don’t worry Boston, and the rest of the world, it’s coming for you. We will make you fall in love with giardiniera and you will be eating it all day, every day.

The most complicated part of this salad is the chopping. That’s it. All you need are some adequate knife skills- like hardly any, because let’s face it, my hands ALWAYS have cuts that show off my lack of mad knife skillz- and you’ll be on your way to having the summer’s best ever salad. The trick is to do a uniform dice and chop– that’s what makes this bowl worthy and spoon worthy. And anyone who knows me know my love for eating all things in bowls. Major points if I don’t get any on myself. I prep all the veggies, dice the salami and cheese, refrigerate, and wait to dress the salad right before serving. Prep in the morning- come home from work and toss in the dressing. Easy peasy.

We like to be liberal with fresh herbs around here. Especially when we can finally get generous bunches of fresh, fragrant basil for less the cost of a kidney in the summertime. Also an excellent way to show off that gardening swag. This summer, I’ll keep it limited to showing off my Trader Joe’s produce swag. I used a big handful of basil leaves, stacked them up, tightly rolled them, and then cut them into thin ribbons. Toss in the salad, over the salad, and smell that sweetness.

This salad speaks to my heart. It tells me that, despite everything, from major life changes, to struggles of just eating that frozen pizza I’ve had stashed in the back of the freezer because I just want to binge watch Netflix and eat pizza, I can still fake cook in the summer. Especially in the summer. It says don’t bother turning the stove on, it’s too hot– eat a cold salad but make it hearty. It also says, let’s have some friends over- or dinner with just you and bae- and celebrate just for fun. Because why should celebrations be limited to specific times?

It’s teaches me that lyfe is too short to not eat good food so let’s just go ahead and enjoy every last bite.

Have you made this salad? Share your picture on insta and tag me @mannaandspice

Summertime Chopped Antipasto Salad

Prep Time: 30 mins
Total Time: 30 mins
Yield: 4 1x

Scale

Ingredients

1 head romaine lettuce, washed and chopped
1 small red onion, peeled and chopped
1 cup grape tomatoes, quartered
1 cup sliced black olives
1 15.5oz can chickpeas, drained (or 1 3/4 cups)
1 cup roasted red peppers (jarred is 100% fine)
4 oz provolone cheese, cubed (or cheese of choice like pepper jack or mozzarella pearls)
8 oz salami, cubed
handful basil leaves, cut into thin ribbons
handful of fresh parsley, finely chopped
optional: 2 tbsp giardiniera peppers, roughly chopped
Dressing:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice or juice of 1 small lemon+zest
2 garlic cloves, peeled
1 tbsp apple cider vinegar
1 tbsp white vinegar
1 tbsp sugar
1 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried parsley

Instructions

Combine all the dressing ingredients into a blender bowl and blend until everything is processed and smooth. Store separately, covered in the fridge. Shake well before using.
Toss remaining ingredients into a large bowl, add dressing and toss to coat with two large spoons. Serve immediately.

Notes

Dressing: I don’t like a lot of dressing on my salad so I usually end up with some leftover. The dressing will be good for up to 5 days in the fridge. Just store in a mason jar or a container with a tight fitting lid.

The olive oil may harden while refrigerated. To liquefy, simply leave on the counter for 30 mins and bring to room temp.

Chimichurri Shrimp with Fried Cauliflower Rice

February 9, 2017 Leave a Comment

We are here.

We’ve indulged little too much on Super Bowl Sunday, between all the cheesy dips and the decadent desserts. Now, the thought of a Valentine’s Day dinner, complete with the chocolatey treats and buttery, rich sauces can be a bit daunting because the new year isn’t so new anymore and the resolutions to eat better have been cast aside, for heavier comfort foods. Your Facebook and instagram feeds have gone from pictures of “eat your colors” to “I’m just gonna eat Nutella with my finger, straight out of the jar because it’s that kinda day.”

Hey, we’ve all been there. I see you, friend. I hear you. As I was writing this post, I was texting with a friend who as requesting more low-carb meals because the struggle is indeed real. This one’s for you, old friend.

We are in this cramped boat together. I just finished a second round of whole30 and have noticed that I’m slowly working my way back to eating sugar and carbs a little too freely– those pita chips made from leftover pita from a party, going stale have been calling my name and I’ve been looking at them longingly- for the sake of nostalgia, not the sake of wants. Old habits are indeed hard to break, especially when you start seeing pictures of things like Accidentally Outrageous Brownies (sorry!). I want to eat well but I also want FLAVOR in my food- I would get bored with just salad and grilled something for every meal. But I also want something that’s quick and healthy. Times like these are when I turn to my chimichurri shrimp with fried cauliflower rice.

Delicately cooked shrimp, tossed in 5 Minute Mint Chimichurri Sauce and served atop stir-fried cauliflower “rice” loaded with the delicious flavors of onions, garlic, and red pepper. Drizzle with a little bit more of the chimichurri and it’s a meal that looks gourmet, without the butter and cream filled sauces that set off the calorie count in the wrong direction, without even the slightest compromise on flavor. This is a meal that can be served as a dine-in Valentine’s Day dinner without the guilt or bloat afterwards ?. So go ahead and “indulge” with you sweetie!

Using cauliflower to give your favorite (rich) foods (like potatoes, pasta, and cream sauces) a guiltless, healthy makeover was all the craze over the last couple of years, like with this Deceptively Healthy Roasted Cauliflower and Red Pepper Spaghetti. Or try the Roasted Garlic Cauliflower Mash.

I’ve always personally loved cauliflower; the Autumn Harvest Bowl is proof of that throughout the fall, when butternut squash and cauliflower are abundant. But sometimes, some dishes just need that boost from something with grainy texture– like rice. Except not rice. This is where I love riced cauliflower. When I first started ricing cauliflower, I used to do it by hand; as in grate it with a box grater- as difficult and time consuming as it sounds, it took me about 5 minutes to do a full head. But when I (finally) replaced my food processor, I started running the cauliflower through the processor.

These days, I see pre-riced cauliflower at grocery stores- Trader Joe’s and Costco- if you want to go the convenience route and save yourself a few minutes. If you do buy pre-riced cauliflower, make sure to squeeze out the excess moisture by wrapping the cauliflower in a clean dishtowel and wringing out the water, otherwise the “rice” will end up becoming waterlogged and overcooked.

One of the best things to cook is shrimp because it takes such little time. I usually cook shrimp for no more than 5-6 minutes, to make sure it stays tender and moist. When overcooked, shrimp becomes tough and rubbery and loses all flavor. It’s like chewing a piece of leather. Not that I’ve chewed leather before. Shrimp is best cooked on medium-high heat, about 3 minutes on each side, until it turns pink and doesn’t have the semi-transparent quality it has when raw.

You know the BEST part of this meal? There is no need for sides- it’s a built-in, time saving meal that looks fancy, with sides layered into the dish itself. The lazy, exhausted, fighting-sleep-at-6-PM me is screaming with joy inside because I keep that yummy chimichurri sauce in the fridge for times like this. And can I just say I especially felt like a rockstar this time around because I had pre-riced cauliflower ready to go? So, while the shrimp were cooking (don’t forget to keep a close eye on them!), I chopped my onion and peppers and smashed that garlic. I have conquered dinner!

So go, live, eat, and conquer Valentine’s Day without the guilt but keep every bit of that indulgent. My plans?

I’ll keep you posted ?.

Chimichurri Shrimp with Fried Cauliflower Rice

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 1x

Scale

Ingredients

2 lbs. raw shrimp, peeled and deveined (I used tail-on)
4 cups cauliflower, cut into florets and riced*
1 red bell pepper, seeded and chopped
1 yellow onion, peeled and chopped
2 tsp salt
2 tsp pepper
3 garlic cloves, minced
3 tbsp olive oil, divided
1 cup mint chimichurri sauce, plus more for serving alongside shrimp and rice

Instructions

Toss shrimp with 1 tsp salt and 1 tsp pepper and set aside.
Heat 1 tbsp olive oil in a medium skillet over medium high heat. Add shrimp and cook for 3 minutes. Turn the shrimp over and cook for another 3 minutes, until shrimp is opaque and cooked thoroughly. Remove from heat and toss with 1/2 of the chimichurri sauce and set aside.
Return skillet to medium high heat. Add remaining olive oil to the pan. Add onion and peppers and cook until softened about 2-3 minutes. Add 1 tsp salt, pepper,and garlic and stir. Add in cauliflower rice, stir to combine all ingredient. Continue cooking for 5-7 minutes, until cauliflower is tender but firm. Remove from heat. Add remaining chimichurri sauce.
Plate with cauliflower rice at the bottom, divide shrimp among 4 bowls/plates. Garnish with additional chimichurri sauce if desired. Serve warm.

Notes

!*TO RICE CAULIFLOWER: Cut 1 head of cauliflower into florets, removing all tough stems. Add in single layer batches (do not overcrowd) to food processor bowl. Pulse 3-4 times for 5 seconds each to break the florets down into desired texture. I like mine to be on the coarser side. Repeat until all the florets are “riced”. You can also grate the cauliflower on the coarse side of a box grater. 1 large head usually yields about 6-7 cups of cauliflower.

Instant Pot Chicken Meatball+Kale Soup

January 24, 2017 Leave a Comment

2017 has already been a year of firsts for me. I’ve ventured outside my comfort zone in an effort to be more open minded about things I’d written off. Like kale and pressure cookers. And a redoux of the chicken soup I’ve been making for years to turn into a chicken meatball+kale soup. What is even happening in here?

As a college student, I imagined adults in the real world to do things like change out of their pajamas before noon and eat weird looking vegetables like kale. I, on the other hand, was perfectly content with eating things like noodles in a cup, while in my pajamas at 2 PM and writing papers. Noodles in a cup > kale. Until now. After this chicken meatball and kale soup, I’m finally winning this adulting thing. Finally, redemption from the years of showing up at my kids’ school carpool lane with mysterious stains on my shirt and disheveled everything- I’ve turned into a fully fledged adult who eats kale. I’ve even redeemed myself from my irrational phobia of pressure cookers.

When I first got married, we got a pressure cooker as a wedding gift. Within two months, and the first time using it- because why should you ACTUALLY know how to properly operate said gadget?- I tried to open the pressure cooker without releasing the pressure, tugged at the handles and the pressure release valve, and then watched in horror as the pressure came full force and painted a giant yellow circle on my kitchen ceiling. I looked at that yellow stain every single day while The Mister and I lived in that apartment and swore off pressure cookers. Pressure cooking? errrrmmmm, no thanks to that yellow stain redoux. I got by with a little help from the stove, slow cooker, and oven.

P.S. We didn’t get our deposit back for that apartment.

Fast forward to a decade later where I’ve watched the Instant Pot grow in popularity for the last few years and I finally caved and got one on sale a couple of months ago. And then I stared at the box and gave myself a pep talk- I may have had repressed fear and anxiety from the yellow stain incident. Out came the pressure cooker and as my inaugural dish, I made gumbo with 15 minutes of hands-on time. This pressure cooker’s game is strong. I have learned a few things over the two months that I’ve been using the Instant Pot:

The cooking time listed in recipes is how long it takes for the food to cook AFTER coming to pressure. The pressure cooker may take anywhere from 10 to 40 minutes before actually coming to pressure. All of this depends on the amount of liquid in the cooker and how long it takes to heat up. I like to either add hot liquid to speed up the process or keep the pot on the sautee program so the liquid heats up faster and the contents come to pressure faster.
If I’m cooking vegetables, I prefer to do a quick release to stop the vegetables from overcooking. I use this rule for soups or stews with meat and vegetables as well. There should be enough liquid in the soup to keep the meat moist after a quick release.
The Instant Pot, while convenient, is not a replacement for the stove, slow cooker, or oven. I still prefer my roasts slow cooked, like corned beef. They retain so much more flavor from breaking the connective tissue slowly. There are others who swear by it and abandon all their other appliances.
Liquid doesn’t evaporate in the Instant Pot the way it does in a slow cooker or on the stove so if you add 5 cups of broth, you’ll end up with 5 cups of broth at the end. You’ll probably have to add 1-2 cups additional liquid if you follow the recipe stovetop/slow cooker.

If I were to use one word to describe this soup, I would say TENDER.

KALE: Fibrous kale becomes meltingly tender- I’ve decided that this is my favorite way to cook kale. The trick is to remove all stems and chop the kale leaves into bite size pieces so that when the soup cooks, all the fibers break down and the bitterness mellows out too. I used tuscan//lacinato//dinosaur kale for its mellow flavor compared to its counterpart, curly kale because 50 cents a bunch is too good of a deal to say no. You can still use curly kale with the same results. If you like your kale to have a hardier and stronger flavor, you can add it in after the soup cooks too.

CHICKEN MEATBALLS: Let me tell you again, TENDER. TENDER. TENDER. These have to be some of the most tender meatballs I’ve ever had. Can you say TENDER? I used a slight modification of my italian chicken sausage recipe to make the meatballs whole30 compliant. You can also use pre-made italian sausage with the casings removed and rolled into meatballs for a shortcut because life happens and sometimes you have to roll with it. Use a tablespoon and roll the sausage mixture into balls and drop into the broth. I got 32 meatballs.

MIREPOIX: Can we say veggies galore? The combination of chopped onion, celery and carrots is enough to bulk up any soup. Since this soup is a light broth-based soup, I love the addition of extra vegetables. I always have these three ingredients stocked because you can use in so many soups and fillings, like pot pie. You can get these veggies pre-chopped too, if you’re looking to cut down on prep time.

I like to use low-sodium vegetable stock as my soup base because it tends to have sweet undertones which highlights the sweetness of the carrots and meatballs. Chicken stock will have more savory undertones but will work just as well.

I like the addition of a beaten egg at the end, while the soup is simmering on sautee for 2 minutes. It reminds me of egg drop soup and it adds texture and more protein to the soup. You can easily skip this step if eggs aren’t your thang but they’re very much in my top 5 faves like breakfast enchiladas. Feel free to sprinkle grated parm at the end for extra flavor- my kids love it this way!

Instant Pot Chicken Meatball+Kale Soup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 1x

Scale

Ingredients

For the meatballs:

1 ½ lbs. ground chicken breast
2 tbsp. arrowroot powder or ¼ cup panko breadcrumbs
1 tsp. salt
1 tsp. pepper
½ tsp. crushed red pepper (optional)
1 tsp. garlic powder
1 tsp. onion powder
½ tbsp. dried oregano
½ tbsp. basil
2 tbsp. nutritional yeast or grated Parmesan cheese

For soup:

6 cups low sodium vegetable stock
4 celery stalks, diced
2 medium onions, diced
3 medium carrots, peeled and diced
1 bunch kale, coarsely chopped
2 tsp. thyme
2 garlic cloves, minced
2 tsp. salt (or to taste)
½ tsp. crushed red pepper (or to taste)
2 tbsp. olive oil
2 eggs, beaten (optional)

Instructions

INSTANT POT DIRECTIONS

MAKE THE SOUP BASE: On the HIGH SAUTEE setting, add olive oil and heat for 1 minute. Add celery, onions, and carrots. Saute for 3 minutes, until vegetables start to become soft. Add garlic, salt, thyme, and red pepper. Add in kale and stir to combine. Add vegetable stock and continue to cook.
MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands. Add chicken to the soup by gently dropping into the cooking soup. Do not stir or the meatballs will break apart.
SET THE INSTANT TO HIGH PRESSURE: Cancel the sautee setting using the cancel/keep warm button. Set the Instant Pot to MANUAL PRESSURE and adjust pressure to HIGH. Secure lid on the pot and set to pressure for 15 minutes. Let the pot come to pressure. Once the cooker is finished, do a quick release and return the soup to the saute setting.
ADD EGGS: Slowly drizzle in beaten eggs in a circular motion throughout the pot and cook for 2 minutes or until eggs are set. Turn Instant Pot off. Serve with grated parmesan if desired.

STOVETOP DIRECTIONS

MAKE THE SOUP BASE: Heat olive oil in a pot over medium heat Add celery, onions, and carrots. Saute for 5 minutes, until vegetables start to become soft. Add garlic, salt, thyme, and red pepper. Add in kale and stir to combine. Lower heat to low. Add vegetable stock and simmer covered for 15 minutes.
MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands. Add chicken to the soup by gently dropping into the cooking soup. Do not stir or the meatballs will break apart. Cover and simmer for 20 more minutes.
ADD EGGS: Remove lid and slowly drizzle in beaten eggs in a circular motion throughout the pot and cook for 2 minutes or until eggs are set. Remove from heat. Serve with grated parmesan if desired.

SLOW COOKER DIRECTIONS

MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands.
ADD TO SLOW COOKER: Add olive oil, celery, onions, carrots,kale, ,and all the spices into the slow cooker. Cover with vegetable stock. Add in shaped meatballs.
COOK ON HIGH FOR 4 HOURS OR LOW FOR 6 HOURS.
ADD EGGS: Remove lid and slowly drizzle in beaten eggs in a circular motion throughout the pot cover and cook for 30 minutes on high or until eggs are set. Turn off slow cooker.. Serve with grated parmesan if desired.