Manna & Spice

Traditional Indian flavor with fresh American flair

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Tandoori Ground Chicken with Potatoes

April 13, 2018 2 Comments

Tandoori Ground Chicken with Potatoes|www.mannaandspice.com

I’ve been making this tandoori ground chicken with potatoes for over a decade now. For those of you keeping count, I learned how to make it almost twelve years ago, when I first got married. And I’d be remiss if I didn’t give credit to the person who inspired the evolution of this recipe. It’s definitely in our regular rotation and is a comfort food for The Mister.

When I was trying to navigate my way through my first kitchen, I was eager to learn all things food by watching and listening and talking to anyone and everyone who cooked. Aunty A is one of the people who has the magic touch when it comes to food. She can make even frozen fish sticks taste like the best fish you’ve ever had- now that’s true power. She’s the one who first introduced me to this ground chicken. As I watched her move gracefully, and add a little bit of this and that, I could only hope that one day I would be able to cook as well as her. Her family was a large part of The Mister’s family long before I entered the picture and when I did, they became my family too. That day, when I first had this chicken, surrounded by new family and friends, I knew that this would become a staple in my own home. So when The Mister asked for it, I sprang into action, recreating it from my memory and I’ve been making it since.

Tandoori Ground Chicken with Potatoes|www.mannaandspice.com

In total, this tandoori ground chicken takes less than half an hour to make, has all the delicate flavors of traditional tandoori chicken without having to marinate it overnight, and is lightly spiced so it can also be altered for people who don’t like a lot of spice. In fact, this chicken is one of the first dishes I make for friends who aren’t too familiar with Indian food.. Either this or on my Instant Pot butter chicken. Served atop fragrant and simple basmati rice or a piece of fresh naan, I’m reminded of how and why sometimes basic is lit.

Tandoori Ground Chicken with Potatoes|www.mannaandspice.com

These days, my favorite part of this dish has been that it’s totally whole30 compliant and paleo friendly-if you omit the potatoes for paleo, which means I can either have it with riced cauliflower or in lettuce cups. The potatoes keep me from missing the starch that is so common in indian food, while bulking up the chicken for a delicious protein situation. I mean, it’s a win-win situation.

Tandoori Ground Chicken with Potatoes|www.mannaandspice.com

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Tandoori Ground Chicken with Potatoes|www.mannaandspice.com

Tandoori Ground Chicken with Potatoes

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6 1x
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Ingredients

  • 2 lbs ground chicken breast
  • 1 medium yellow onion, peeled and chopped
  • 2 medium tomatoes, diced
  • 2 tbsp oil of choice (I use avocado oil to stay whole30/paleo compliant)
  • 1 tsp ground corriander
  • 1/2 tsp cumin
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp kosher salt
  • 1/2 tsp tumeric
  • 1 tsp kashmiri chili powder or cayenne pepper
  • 1 tsp garam masala
  • 2 large potatoes, peeled and cut into eights (use sweet potatoes for paleo or take out completely)
  • 2–3 drops of red food coloring, if desired
  • 1/4 cup water
  • cilantro for garnish

Instructions

  1. Heat oil in a pot over medium high heat, about 1 minute. Add onion and cook until translucent, about 2 minutes. Add in garlic and ginger and saute fo 30 seconds, until the garlic and ginger start browning and become fragrant. Add salt, turmeric, cumin, coriander powder, chili powder or cayenne, and garam masala and stir until onions are coated. Cook for 1 minute and add in tomatoes. Stir again, to coat tomatoes with the spice mixture and let the tomatoes break down for 3-4 minutes.
  2. Carefully add in the chicken, breaking apart the pieces so they don’t clump together. Stir until the chicken is well coated with the onion and tomato mixture and chicken begins to release some liquid. Reduce heat to low, cover and let the chicken for 5 minutes.
  3. Uncover pot and add in potatoes, carefully stirring to incorporate. Stir in water and food coloring, if using, cover and simmer for 10-15 minutes, until chicken is cooked and potatoes are tender.
  4. Uncover pot and increase to high heat and let remaining water evaporate, stirring often to make sure chicken doesn’t stick to the bottom of the pot. This may take 3-5 minutes, depending on how much water is in the pot.
  5. Remove from heat and garnish with cilantro.
  6. Serve with hot basmati rice or naan. Or if whole30 or paleo, serve with cauliflower rice.

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Caramelized Cinnamon Plantain Oatmeal

April 11, 2018 Leave a Comment

Caramelized Cinnamon Plantain Oatmeal|www.mannaandspice.com

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?

Caramelized Cinnamon Plantain Oatmeal|www.mannaandspice.com

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|www.mannaandspice.com

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Caramelized Cinnamon Plantain Oatmeal|www.mannaandspice.com

Caramelized Cinnamon Plantain Oatmeal

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

  1. 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.
  2. 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.
  3. 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.
  4. Remove oatmeal from heat, top with plantains before serving. Serve hot.

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Filed Under: Breakfast, Everyday Meals, Gluten-Free, Uncategorized

Fresno Chicken Sheet Pan Dinner

April 6, 2018 2 Comments

Fresno Chicken Sheet Pan Dinner| www.mannaandspice.com

I’ve made you guys wait long enough. In my last post, we talked about the my all-purpose fresno chili sauce and you guys loved it. A lot of you pointed out that it was like peri-peri sauce. And you were of course 100% right on the money. I drew the inspiration from peri-peri chicken, which is, if you haven’t tried it, amazing. My fresno chili sauce uses a more accessible fresno chili pepper, but don’t be fooled. The sauce is every bit as good and packs a similar level of heat!

In fact, it’s so good that I had to to use it to make a one and done sheet pan dinner, complete with marinated chicken and roasted veggies. I’ve started keeping chicken marinated in the fresno chili sauce ready to go in the freezer, portioned for quick meals on days when I’m just not able to spend much time making a meal. When it comes actually assembling the sheet pan dinner, I just cut some veggies- whatever you have in the fridge is the right veggie- and toss it all together.

Fresno Chicken Sheet Pan Dinner| www.mannaandspice.com

The chicken definitely needs some time to marinate so I like to give myself at least 4 hours for the flavors to really develop. Ideally, I like to prep the chicken the day before, because the longer the chicken sits in the sauce, the better it becomes. I like to use bone-in chicken because even after it roasts at a high temperature, it still stays pretty moist. If you end up using breasts, you’ll have to cut back the cook time for the chicken. Even more if they’re boneless chicken breasts.

Fresno Chicken Sheet Pan Dinner| www.mannaandspice.com

Another manna and spice pro-tip: you can also marinate this chicken and GRILL it. Yasss! Roast the veggies in the oven- or grill them- and throw that chicken on the grill, now that we’re pretty close to bbq season. Just don’t forget to brush the finished pieces with some of that reserved sauce, if you like spicer chicken. And serve the sauce as a side, if you’re a spice seeking daredevil. But for me, mild or spicy, this chicken is me living my best life. Period.

Manna out. Spice is sticking around though.

Fresno Chicken Sheet Pan Dinner| www.mannaandspice.comFresno Chicken Sheet Pan Dinner| www.mannaandspice.com

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Sheet Pan Fresno Chicken & Veggies| www.mannaandspice.com

Fresno Chicken Sheet Pan Dinner

★★★★★ 5 from 1 reviews
  • Cook Time: 45 mins
  • Total Time: 45 mins
  • Yield: 6 1x
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Ingredients

  • FOR THE CHICKEN:
  • 6–8 bone-in, skin on chicken thighs or legs (You can use skinless if you prefer)
  • 1/2 cup all-purpose fresno chili sauce + more sauce for brushing chicken and as a dipping sauce
  • FOR THE VEGETABLES:
  • 1 yellow bell pepper, cored and cut into large strips
  • 1 red bell pepper, cored and cut into large strips
  • 1 orange bell pepper, cored and cut into large strips
  • 2 sweet potatoes, washed and cut into wedges
  • 2 onions, peeled and cut into eights (keep the root on, it keeps the onions intact)
  • 1 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp thyme

Instructions

  1. Wash and clean the chicken and pat dry. Toss the chicken in the fresno chili sauce and let marinate in the fridge for at least 4 hours.
  2. Preheat oven to 450 degrees.
  3. Toss the veggies in olive oil, salt, pepper, and thyme. Spread on a sheet pan in an even layer.
  4. Place pieces of chicken on the sheet pan with the veggies.
  5. Roast in the oven 40-45 mins, until chicken is completely cooked. If the chicken is burning, cover loosely with a piece of foil.
  6. Remove from oven and brush sauce on chicken if desired.

Notes

*Chicken can be marinated and frozen for up to 3 months. To cook, simply thaw and follow roasting directions.
**I’ve used both skin-on and skinless chicken and they’re both equally delicious. The skin-on chicken is a little bit fattier but the skin crisps up and is delicious!

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Cardamom Spiced Carrot Halwa Bars

March 14, 2018 Leave a Comment

Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

Calling all cardamom lovers. Calling all carrot halwa lovers.

Let’s take a serious walk down memory lane. I have these very vivid memories- almost touchably real- of grating fresh carrots with my mom, adding it to a world’s biggest pot, along with other magical ingredients like clarified butter and sugar, and then watching my mom stir for hours, while the carrots cooked down into the thick, syrupy, rich dessert known as gajjar ka halwa or Indian carrot pudding. Always present in these memories is my dad, waiting to steal a spoonful or two when my mom is pretending not to look. You know, to for quality control purposes he would say, as he winked at me and inhaled that spoonful.

Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

Carrot halwa usually has an emotional connection for most people who grew up with it. It’s my apple pie- always present at the table, from weddings to religious ceremonies and everything in between. For me, carrot halwa is synonymous with my mom’s elaborately cooked meals on special occasions. The meals shared with cousins, family, and friends with a round of chai, perfectly cooked milk steeped in tea and spices, and the carrot halwa making an appearance, decked out in the finest of slivered almonds, goldenest of raisins. It’s buttery perfection in your mouth.

Personally, I wasn’t a fan of the hours of work it took to make carrot halwa. And haven’t been able to replicate the dedication of my mom- and all makers of carrot halwa- to actually produce a traditional dish. Because, I don’t have the time. And I’m not a patient person. So I started thinking about preserving the flavors of my childhood- and I suspect the same for many other people- because I crave the comfort and the magic I remember in those meals. And because I want my children to experience those moments, even if in a different form.

These cardamom spiced carrot halwa bars have been my everything from their inception.

Rewind.

CARDAMOM. SPICED. CARROT. HALWA. BARS.

Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

Here we are, in 2018, and as dear friend put it when I texted her a preview of these bars, “It’s like gajjar ka halwa got a facelift!”

You’re right, my friend. Carrot halwa got a much needed facelift, in addition to losing a lot of the timing baggage that just wasn’t working for me. I’ve made these bars while making other meals and I didn’t need to continuously stir. These are my kinda bars. Little work with biigggggg payoff. I’ll be honest- my mom may kill me or disown me when she sees what I’ve done to her classic dessert, sorry mom!  But after she takes a bite, she’ll tell me she loves it, because who wouldn’t? Sometimes, sacrifices have to be made for the greater good.

Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

A toasty, coconut almond crust stacked with the smoothest of fillings. And did I mention the cardamom flavor laced throughout the filling? You can see the flecks- on point! I’m a cardamom lover so I’m always up for more intensity and used a heaping two teaspoons but I’ve also been able to bring it down a notch by reducing the cardamom to 1 1/2 teaspoons if it’s not 100% your jam. And those pureed carrots? They take on this deep, caramelized sweet intensity when combined with brown sugar. In fact, it’s my cheat way of giving the bars the same deep, syrupy flavor of halwa that’s been slow-cooked and reduced for hours. If you want an even more of a cheat way around the peeling the carrots, just use a 16 oz bag of baby carrot. You’re welcome!

Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

I can see these bars in a lot of situations:

√ springtime parties

√ bbqs/dinner parties/baby showers (how cute would these be????)

√ Thanksgiving (for sure happening at my house)

√ every. single. day. YAAAAAASSSSS, PLEASE!

I like to keep these bars in the fridge because the crust stays firm, and leave them out on the counter half an hour before serving. If the bars are totally at room temperature, the crust, although still delicious, tends to become a little bit softer, and not hold together as well. They have a shelf life of about a week in the fridge but good luck trying to keep them away from everyone that long. They were a eat-a-bar-then-go-back for seconds and thirds sort of situation. So much so that I had to make another batch to send to The Mister’s office because all of a sudden twenty four bars went down down to twelve. Ooops!

Friends, make them, try them, love them, and then tell me all about them by tagging me on Instagram, as you’re showing off these bars to the world.

Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

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Cardamom Spiced Carrot Halwa Bars|www.mannaandspice.com

Cardamom Spiced Carrot Halwa Bars

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 24 1x
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Ingredients

  • For the crust:
  • 1 cup coconut flour
  • 1 cup almond flour
  • 6 tbsp melted butter
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup white sugar
  • For the filling:
  • 2 cups carrots, peeled and cut into fourths (a 16 oz bag of baby carrots is also fine for easier prep)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (dark or light)
  • 2 tsp ground cardamom (reduce to 1 1/2 tsp for milder flavor)
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 1/4 cup heavy whipping cream
  • 3 large eggs
  • 2 tbsp corn starch
  • 3–4 tbsp crushed almonds to sprinkle on top (optional)

Instructions

  1. Preheat the oven to 375 degrees. Line a 9×13 baking pan with parchment paper or grease lightly.
  2. Steam or boil the carrots until fully cooked and tender. Puree until completely smooth. Set aside.
  3. In a large bowl, combine all the ingredients for the crust and mix well together. press evenly into 9×13 pan and bake for 10 minutes.
  4. While the crust is baking, combine pureed carrots with white sugar, brown sugar, salt, nutmeg, cardamom. Whisk in vanilla extract and whipping cream. Add in, one egg at a time. Stir in the cornstarch until the filling is smooth no lumps remain.
  5. Pour filling into pan, on top of crust, garnish with crushed almonds (if using) and return pan to oven and bake for 45-50 minutes, until a toothpick inserted comes out clean.
  6. Cool completely and refrigerate for 1-2 hours, until crust is firm before cutting into squares.
  7. Keep bars refrigerated to maintain firm crust. Remove from fridge 30 minutes before serving to bring the bars slightly up to temperature.
  8. Store in an airtight container, in the fridge, for up to 1 week (if they last that long!).

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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

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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
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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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn the oven to broil and broil for 5 minutes to get that nice, crusty browned top.
  7. Serve with a crisp green salad.

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Filed Under: Beef, casseroles, Comfort Foods, Everyday Meals, Gluten-Free, Lunch, Main Course, Uncategorized

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

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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
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot with naan and/or basmati rice.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve hot with naan and/or basmati rice.[/br]

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Filed Under: Everyday Meals, Gluten-Free, Main Course, Poultry, Sauces, Uncategorized

Bad Hombre Dip

February 2, 2018 Leave a Comment

A totally scoopable combo of taco meat, veggies and cheese in an easy to make queso that satisfies everyone's urge for a party dip|www.mannaandspice.com

I was strong-armed into making this dip. Like really coaxed into “recipe testing for the Super Bowl because don’t you want to give the people what they want?”

“The people” being The Mister.  And I acquiesced even at the eleventh hour, when you may already have your menu set. But please, amend it to include what I’m happy to report, is a crowd pleaser. Because The Bookworm came downstairs, realizing that she was “sooooo thirsty” at 9PM but really it was to see if she could catch a sample of whatever made her nose insist she come downstairs to check out the happenings of parent world once the kids go to bed. But most importantly, you have The Mister to thank for this one.

P.S. this is not a sponsored post by the mister.

A totally scoopable combo of taco meat, veggies and cheese in an easy to make queso that satisfies everyone's urge for a party dip|www.mannaandspice.com

This Bad Hombre Dip broke down the walls I built over the years to keep out things like queso in a jar because it’s queso in a jar and doesn’t give me the feels. But this Bad Hombre Fiesta Dip is loaded with all of the things that WILL make queso great again.

√ Taco meat (yes please!)

√ the cheesy goodness of monterey jack

√ crispy, crispy fried jalapenos, say whaaaaaaaa????

√ perfectly tender aromatic veggies

√ the perfect level of spice- the kind that just builds up and lingers over time, doesn’t quite bring you to the verge of tears but you love that tease, admit it

If one pot/pan wonders are your friend, then my friend, welcome to my world. I love that I can make this entire dip in 20 minutes, in a single pan. Because let’s face it, who wants to do all those dishes? In fact, I just brought the entire pan to the counter and The Mister and I ate this with chips for dinner and washed it all down with seltzer water. Because the only legit way to eat chips with dip is hovering over a counter, and using tortilla chips to scoop up obscene amounts of queso. That’s the real queso life.

A totally scoopable combo of taco meat, veggies and cheese in an easy to make queso that satisfies everyone's urge for a party dip|www.mannaandspice.com

Let’s have a fireside chat though. I know I’ve pushed a lot of whole30 and paleo recipes in the last year, no take backs, no regrets. If you’ve been following me on instagram, you’ll know that I just finished off a round of whole30. I was originally going to continue onward but realized that I needed to be able to find a happy medium. That’s actually one of my weaknesses- balance but I’m working to become more middle ground. Whole30 was fantastic as a system cleanse for me and I will continue to eat whole veggies and no refined sugar added foods as much as possible along with lean meats. That’s my ideal plate right there. But there will be times when I want to indulge and this queso dip is one of those times. So I planned ahead. I made sure I ate simple but healthy, and filling meals for breakfast and lunch. And for dinner, I decided I would have the queso and I would eat a reasonable amount because balance. And if I was still hungry after that, I had a backup, whole30 compliant salad ready to go. But that’s real life. Zero regret and zero guilt.

A totally scoopable combo of taco meat, veggies and cheese in an easy to make queso that satisfies everyone's urge for a party dip|www.mannaandspice.com

Back to this queso. I’ll be honest, when The Mister texted me a recipe for a “cheeseburger dip” using these crispy fried jalapenos, I wasn’t feelin’ it. I decided instead to turn it into a spicy taco something because tacos are life. And I’ve been looking for an excuse to use this high quality taco seasoning blend I got from Primal Palate. This isn’t a paid advertisement, I just really love their fresh blend of spices and their taco seasoning is legit. Plus it cuts the work I have to do, so hey, major win! Feel free to use whatever taco seasoning you have on hand though but if you get the chance, try out their stuff!

Now the really important stuff and the question that’s probably burning in your mind; why is it called bad hombre dip?

Since this dip was inspired by The Mister and his midwestern love of all things dip related, he would have the honor of naming the dip. And he came up with bad hombre dip. I mean, I have to admit, it’s a catchy name. That’s the entire story. And this bad hombre dip is the stuff of football fandom so go ahead and indulge! Might I suggest, pairing it with homestyle chili, basic baked plantain chips, and baked honey sriracha wings? And for dessert: brownies, of course!

What’s on your menu? Share your Manna & Spice creations and tag me on instagram!

A totally scoopable combo of taco meat, veggies and cheese in an easy to make queso that satisfies everyone's urge for a party dip|www.mannaandspice.com

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A totally scoopable combo of taco meat, veggies and cheese in an easy to make queso that satisfies everyone's urge for a party dip|www.mannaandspice.com

Bad Hombre Dip

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
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Ingredients

  • 1 lb ground beef
  • 2 tbsp tomato paste
  • 2 tsp taco seasoning (more if you like it bolder)
  • 1/2 tsp salt (if needed or your taco seasoning is salt-free)
  • 2 tbsp oil (I use olive oil but you can use any oil you’re comfortable with)
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow onion, peeled and chopped
  • 1 jalapeno pepper., seeded and diced
  • 2 cloves garlic, peeled and chopped
  • 8 oz shredded pepper jack cheese*
  • 1/2 cup French’s fried jalapeños**

Instructions

  1. Heat oil in a large cast iron pan or skillet on medium heat.
  2. Add onions, pepper, jalapeno, and garlic and saute until tender, about 10 minutes.
  3. Increase the heat to high and add ground beef and taco seasoning and stir to combine and brown the meat. Add the tomato paste and let simmer for 1 minute. Sprinkle in flour and incorporate fully.
  4. Reduce heat to medium and add in milk and cook until the mixture starts bubbling, about 2 minutes.
  5. Remove from heat and fold in 1/4 cup of the fried jalapeños and cheese until cheese is fully melted. Top with remaining jalapeños and serve hot with tortilla chips.

Notes

* I used pepper jack because I like the spiciness but you can use monterey jack cheese for a milder flavor or a good melting cheese, not mozzarella.
**Not a paid advertisement

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Filed Under: Uncategorized

Basic Baked Plantain Chips

January 30, 2018 Leave a Comment

Better-for-you plantain chips that are crunchy and versatile. Your whole family will fall in love with them| Manna & Spice

The Superbowl is this Sunday. Did you know that? I’ve been reminded every waking minute by EVERY SINGLE PERSON in I come across in New England. Football is a religion here, no joke. P.S. Don’t ever, ever criticize the New England Patriots. And don’t say I didn’t warn you.

Superbowl Sunday is more about food for me than the football. Actually, it’s ALL about the food and not about football at all. Because when you’re eating things like baked honey sriracha wings, homestyle chili, bbq chicken pizza ring, or even cheeseburger pizza who cares what team is winning? I’ll be saving my emotions for This Is Us because priorities, man. Priorities. But while I wait out the game, I’ll be munching on my plantain chips with perhaps some guac and some spicy salsa.

Better-for-you plantain chips that are crunchy and versatile. Your whole family will fall in love with them| Manna & Spice

I’ve known that plantains chips existed for a long time but I’ve never been a fan because they’re usually fried and have this weird, filmy greasy taste at the end. You know what I’m talking about? But my kids love them. In fact, Little Man polished off an entire bag, I’m talking FULL, previously sealed bag, of spicy plantain chips during a 20-minute car ride. I had no idea he loved them so much. So imagine how excited he was when he saw me pull a couple of baking sheets loaded with plantain chips out of the oven.  I could barely hold him off while I was taking pictures for this recipe. Not even kidding.

The moment, I set them on the counter and said the chips were ready to eat, everyone descended down and polished most of the plate off. So much for serving them with dinner, let alone storing time for snacking later in the week. Little Man was on his tiptoes every 30 seconds, as he “passed by” the kitchen, grabbing chips. And I didn’t stop him because, secretly, I thought it was adorable.

Better-for-you plantain chips that are crunchy and versatile. Your whole family will fall in love with them| Manna & Spice

These chips are:

√ baked, not fried so they’re healthier (amiright?)

√ crispy and crunchy so you don’t miss the chips

√ basic, without being plain, but begging to be customized

√ addictive- you’ve been warned

These chips may be basic but they do basic so well. Like really well. In fact, these plantain chips are basic goals. I intentionally left the chips basic because they are the perfect starting point. I love them basic but can definitely get behind sprinkling them with:

√ taco seasoning

√ garam masala

√ sea salt and a squeeze of lime

√ cinnamon sugar, maybe?

√ parmesan and parsley (yum!)

Okay, I’ll stop saying basic now.

Plantains, because they’re so firm, can be challenging to cut. I like to use a sharp knife and cut the ends off. Then I make a vertical slit down the middle of the plantain and use my fingers to peel apart the skin, until the skin is fully removed. You can also cut the plantain in half and peel it that way to make things easier. Try to get green plantains that are blemish free. If I let them sit on the counter for more than a day two, they start developing black spots and being to ripen and during this mid stage, they become harder to peel.

Even though I’m always scared I’m going to slice my thumb off, I use a mandolin to slice the plantains into thin, uniform pieces. The same can be accomplished with a sharp knife– use whatever you’re most comfortable with and don’t sweat it if they slices aren’t fully uniform. Just thinking about the long game. You’ll be relaxing and dipping these chips into your favorite guac and salsa. Let the games begin!

You’ll want to make sure you keep an eye on these chips as they bake. I bake for 10 minutes on one side and then flip them and bake for another 8-10 minutes, keeping a close eye starting at the 8 minute marker. Depending on how hot your oven gets, they be done closer to the 8 minute mark or may need a couple of more minutes. Use your judgement.

Better-for-you plantain chips that are crunchy and versatile. Your whole family will fall in love with them| Manna & Spice

The other thing I strongly encourage you to do is to line your baking sheet with parchment paper. I have found that the chips stick to both the pan’s surface and aluminum foil, but when I use parchment paper, I’m able to slide them right onto my plate without any problems.

As I enter the final week of my whole30 round, I actually love the way I feel and a part of me just wants to keep going. I haven’t decided yet if I will continue on or add back a very selective group of foods I wasn’t eating. But ideally, I’d like to stay on track with this lifestyle, save a few treats here and there. These baked plantain chips happen to fit into my whole30 lifestyle. Yes, they’re addictive, which is why I prefer to have a handful with a meal and treat it as a part of my meal, rather than as a mindless snacking replacement for potato chips. But I think I’ll make an exception this time and indulge a little bit but still keep on track of healthyish eating. If the teenage me met the now me, she would be in utter shock!

Better-for-you plantain chips that are crunchy and versatile. Your whole family will fall in love with them| Manna & Spice

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Better-for-you plantain chips that are crunchy and versatile. Your whole family will fall in love with them| Manna & Spice

Basic Baked Plantain Chips

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
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Ingredients

  • 3 large green plantains, peeled and sliced as thin as possible (I used a mandolin)
  • 1 tsp kosher salt
  • 3 tbsp avocado oil (or oil of your choice)
  • 1/4 tsp chili powder (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or lightly grease. (parchment paper works best)
  3. In a large bowl, toss the raw plantain slices with the salt, oil and chili powder until evenly coated.
  4. Bake for 10 minutes. Remove from oven and flip chips and return to oven and bake another 7-10 minutes, until crispy and lightly browned. Keep a close eye on the chips because they burn very quickly.
  5. Remove from oven and sprinkle with more kosher salt if desired. Let cool.
  6. Serve with gauc and salsa or your favorite dips.

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Creamiest Instant Pot Mac and Cheese

January 22, 2018 5 Comments

Creamiest Instant Pot Mac and Cheese|www.mannaandspice.comSo this feels a little bit like that time you ghosted a friend and then ran into that person at the store. Speaking hypothetically of course. That awkward and non-confrontational hello and then the small talk. Ok let’s not do that. Let’s just get it out of the way. Sometimes we just need a break. And sometimes you just have to take a break and live your best life until you can come back. That explains my absence (again). One of my goals this year is to pick this blog back up and bring you recipes regularly. I still enjoy creating new things but I had just gone down the rabbit hole of writing and rewriting then setting things aside for life stuffs. But I’m back and ready, awkwardness be damned.

Over the year, one thing I’ve really gotten attached to is my Instant Pot and making simple foods in it. Specifically, mastering this Instant Pot macaroni and cheese. And when I say I’ve mastered it, I mean I have cooked it 1,001 times in the last year, with every combination of ingredients possible and have come up with this foolproof, kid-friendly mac and cheese. That’s not something I take lightly. I have made this mac and cheese for so many adults and children, from basic creamy, cheesy mac and cheese where the cheese just drips off the spoon to the I’m a grown-up and love to eat things like lobster mac and cheese. And lots of in betweens too, with all kinds of cheeses. Do you want to know more? Read on.

Creamiest Instant Pot Mac and Cheese|www.mannaandspice.com

Friends, I have found the secret to extra creamy, nephew approved mac and cheese. My nephew, the mac and cheese snob, also the guy I have the softest of all soft spots for, LOVES creamy mac and cheese. He will take all the extra creaminess he can get. So I set out to get a thumbs up from him, which is no small feat. But over the year I found that secret: Cream cheese. Simple, inconspicuous cream cheese cheese from the refrigerated section of your grocery store that you can spread on bagels or use to make cheesecake. Remember the brick, hiding in the back of your fridge? Go ahead grab that one (make sure it isn’t expired first, true story). Now get ready to have one of the most basic comforts of life, that can only be found in a bowl of oodles of noodles and creamy, luscious, velvety sauce. It’s a revelation– it speaks to me (and here’s to hoping it’ll make you see the light too). And always, always, ALWAYS lick that spoon at the very end. It’s one of my joys in getting to the bottom of a bowl of hot mac and cheese. But if you want to up your game and lick the bowl too, go right ahead, friend. I will be in awe of you as you let go of your adult responsibilities and revel in your lost childhood.

Creamiest Instant Pot Mac and Cheese|www.mannaandspice.com

Let’s get real. I’ve been trying to clean up our eating habits for a while now and I feel better about feeding my family this version of a comfort classic. Especially because it takes less time making my version than it does to make the boxed version. Also because, I can’t for the life of me, figure out how to cut open a packet of powdered cheese without getting half of it all over myself. If you ever figure that secret out, please let me know. Anyways, back to my simplified mac and cheese. While the pasta comes to pressure, go ahead and shred that cheese. If you want to pull out the food processor to shred it, bonus points for you, but I’ll be hanging out over here, with my box grater, making sure I don’t grate a finger or two. I highly recommend using unshredded blocks of cheese because the pre-shreds don’t melt as well and leave a gritty taste.

Still not convinced? Let’s go over the fundamentals of mac and cheese:

  • PASTA: Use a pasta that has grooves the sauce sticks to, like elbows or shells. Or if you’re feeling extra fancy, try cavatappi (with lobster!). And if you feel grown-up and healthy(ish), use whole wheat pasta. I prefer cooking the pasta al dente, or until the pasta has a bite to it but is still tender. I started off cooking the pasta, under pressure for three minutes but the pasta was too well done or me, especially if you make the mac and cheese in advance and let it sit in the sauce for more than 10-15 minutes. There are few things worse than mushy pasta. PASS. One minute gave me a firm bite, which will continue cooking, even after you release the pressure and makes for a much better reheating and keeping warm situation.

Creamiest Instant Pot Mac and Cheese|www.mannaandspice.com

NOTE: if you use whole wheat pasta, you’ll have to increase the cook time for your pasta and your pasta will have a firmer bite, even after it’s been cooked well. Take the amount of time time you boil the pasta, according to the package directions, divide it in half and subtract one minute and you have the amount of time you want the pasta cooked under pressure.

  • SAUCE BASE: You’ll need a liquid that has some fat so the sauce stays smooth and doesn’t separate like some lower fat versions can. This is why stovetop recipes usually start off with a flour base. For this mac and cheese, I’ve used every kind of liquid from 2% milk to heavy cream. While the heavy cream is the best binder, it is also heavily decadent and a little too rich for me. I found that whole milk has the perfect consistency, combined with the rich pasta water and butter. 2% milk works but the sauce tends to be lighter and doesn’t stick to the pasta as well. Fat-free milk? Doesn’t work and leaves the sauce too grainy for my taste.
  • CHEESE: you don’t need to go out and get the $20/ounce truffle infused cheese (hello cheeseboard!), unless you’re so inclined to snack on it while making mac and cheese. Grab the bricks from the refrigerated cheese section, you know next to all the deli slices. You’ll want to balance the grainy cheeses (like sharp cheddar) with more mild and melty ones like monterey jack. But the key ingredient that pulls this sauce together is the cream cheese. Seriously guys, cream cheese. I’ve tried both the full fat and reduced less fat versions. The fat-free one has too many stabilizers and doesn’t keep it together enough for me to use it.
  • ADD-INS. This mac and cheese is such a basic recipe that you can add in so many different things:

√ broccoli & grilled chicken

√ sun-dried tomatoes & spinach

√ buffalo sauce and blue cheese crumbles (don’t forget the ranchy drizzle!)

√ cajun seasoning & hot sauce

√ lobster and extra sharp Vermont cheddar (my personal fave)

This list is epicly endless. For real.

Seriously, I feel like I’ve gone from having the creamiest mac and cheese goals to living my best mac and cheese life. And you bet, once I’m off this round of whole30, I’ll be back for more mac and cheese happiness. And I’m hoping you will be too.

Creamiest Instant Pot Mac and Cheese|www.mannaandspice.com

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Creamiest Instant Pot Mac and Cheese|www.mannaandspice.com

Creamiest Instant Pot Mac and Cheese

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 6 1x
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Ingredients

  • 1 lb pasta (elbow or shells)
  • 4 cups water
  • 2 tsp salt (I use kosher, use less for table salt)
  • 1 tsp ground mustard powder (optional)
  • 3 tbsp unsalted butter, cut into cubes
  • 1 cup whole milk (use up to 1/2 cup more if you want more sauce but adjust the salt accordingly)
  • 4 oz cream cheese (1/2 cup)
  • 2 cups cheddar cheese, shredded (I shred the cheese myself)
  • 1 cup monterey jack cheese, shredded

Instructions

  1. Add pasta, salt, mustard powder (if using) and water to the Instant Pot liner. Stir to make sure salt dissolved. Cover, switch pressure valve to seal. Press the manual setting, select high pressure, and adjust the time to 1 minute (for al dente) or 3 minutes (for well done). Bring to pressure and quick release the pressure once done cooking.
  2. Select the saute function on high and add cubed butter and milk. The butter should melt almost immediately. Stir in the cream cheese and allow the cream cheese to melt completely, about 45 seconds to a minute. Add the shredded cheese and melt completely. Turn the Instant Pot off and serve immediately.
    TO REHEAT: simmer 1/4 cup milk with desired amount of mac and cheese. The pasta should become creamy. Be sure to adjust salt as you may need to add more.

    STOVETOP DIRECTIONS:Cook pasta according to package directions, or until slightly firm. Drain and return to pot on low heat. Add salt, mustard powder, butter, and milk and allow milk to start simmering. Add in cream cheese and melt. Take off of heat and add cheddar and monterey jack cheese and stir until cheese melts completely. Serve hot.


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Cashew Chicken Stir-Fry {Whole30, Paleo Compliant}

January 11, 2017 10 Comments

Cashew Chicken Stir-Fry|www.mannaandspice.com

It’s mid-week. Hump Day. I just can’t life today.

It’s that time of the week where you stayed up last night, later than you should have, catching up (or binge watching) on your Netflix faves, because you need to unwind. Then the alarm goes off in the morning, to go the gym and you hit the snooze button 15 times, only to finally admit that gym+you is just not a reality today. And you’ve made your peace with that. The only redeeming quality of today is cashew stir-fry and all its yumminess, because on wednesdays, you deserve extra self-care for having make it through the gloomy mid-week hump.

I just ate last night’s cashew chicken stir leftovers for lunch. Like literally right now. And my Hump Day just got a whole lot better.

Cashew Chicken Stir-Fry|www.mannaandspice.com

Friends, I have rekindled my love affair with stir-fry. Because why wouldn’t I love the convenience of a 20-MINUTE MEAL with the comforty flavors of takeout without actually ordering takeout and feeling that bloat afterward (hellllooooooooo, soy sauce)? I’m been pressed for time lately, with the kids back in school- homework to be completed and checked, lunches to pack, tests to study for, and of course, tales of drama from the playground. Who actually has time to cook anymore?

So I’ve returned to my old friend, the underrated stir-fry. And what better way to get reaquainted than with a cashew chicken stir-fry? This cashew chicken stir-fry is proof that chicken and cashews are made for each other, especially in the company of their bight veggie friends, like broccoli, bell pepper, and carrots. The vegetables are tender but crispy, flavorful in a light sauce (you can always double the recipe for extra sauciness), and toasty, crunchy cashews, which bring their own unique, crunch.

Cashew Chicken Stir-Fry|www.mannaandspice.com

The cashews: cashews are be my favorite nut– step aside almonds. They’re mild, buttery, and underused. I usually get them raw and unsalted, store them in the freezer (always store nuts in the freezer to prevent the oils from spoiling). Depending on the recipe, you can dry roast and salt lightly with sea salt or go all in and pan “fry” them with a little bit of coconut oil, like I did for this stir fry. The result: an aromatic blend of coconut oil and cashew nut oil. You may have to toast more so you don’t continue munching on them as you prep your dinner. SO GOOD!

The veggies: I used to struggle to get more veggies into my diet. It’s not that I don’t like them because I ❤ them. I just don’t like the visual of overcooked veggies, but stir-fry changes that sentiment. I used onions, red and green bell peppers, and broccoli. I wanted to shave some ribbons of carrots into the stir-fry but my vegetable peeler broke the other day and I haven’t actually gone to the store to replace it, yet. But thank you amazon prime, I’ll be back in business tomorrow, *fingers crossed*. You can easily clean out your fridge and use whatever vegetables you have on hand, or leave out any vegetables you don’t like. Like that forgotten bag of matchstick carrots you got for stir-fries (oops!)

The sauce: This sauce seems like it has some hard to find ingredients, but you can easily substitute with what you do have, if you’re not on a whole30 or paleo diet. I used coconut aminos because I’m on round two of whole30 but you can sub in soy sauce, ounce for ounce. Coconut aminos is a sugar and soy-free alternative for traditional soy sauce, and given that whole30 and paleo diets do not allow refined sugar or soy, this is the closest alternative and a must-have for paleo and whole30 kitchens.  I love garlic chili paste and it can be found at most major grocery stores these days. Just make sure it doesn’t have any of the ingredients on the “don’ts” list for whole30 or paleo. Another good everyday substitute is sriracha. And I LOVE sriracha– If you’re a fan like I am, give these wings a try! I could drink this sauce- it had to bribe myself with toasted cashews to leave enough sauce for the actual stir-fry.

The chicken: Chicken breast is my go-to protein. It’s lean, cooks relatively quickly, and is a blank canvas because you can season it however you want, without getting in the way of the taste of chicken. It’s also bland unless you season properly. So season, season, season! I also only had chicken breast on hand but this recipe would work very well with chicken thighs too. Or a mix of both. Or dare I suggest pan-fried tofu? Insert gasp emoji. The most important element to keeping the chicken flavorful is to season with salt and pepper (remember that season, season, season cheer I just did?) and coating it with arrowroot powder/cornstarch and cooking it in a little bit of fat to both brown the chicken and get a crust on the pieces so the chicken stands up to the crispy veggies. Don’t worry about the bits and pieces that get stuck to your pan; the moisture released from the veggies will deglaze the pan naturally.

Cashew Chicken Stir-Fry|www.mannaandspice.com

So go ahead. Win dinner tonight, pack some for lunch tomorrow (or just eat it all tonight, right out of the pan). Me? I’m gonna give this going to bed on time thing a try tonight and report back later.

Cashew Chicken Stir-Fry|www.mannaandspice.com

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Cashew Chicken Stir-Fry|www.mannaandspice.com

Cashew Chicken Stir-Fry

★★★★★ 5 from 4 reviews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x
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Ingredients

  • [br]For the stir-fry:
  • 1 ½ lbs. chicken breast, cut into bite size pieces
  • 2 onions cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1 green pepper cut into bite size pieces
  • 1 cup button mushrooms, sliced
  • 2 cups broccoli florets
  • ½ cup cashews+2 tbsp. cashew halves for garnish
  • 2 tbsp. arrowroot powder (or 1 tbsp cornstarch)
  • 2 tbsp. coconut oil or oil with high smoking point
  • ½ tsp. salt
  • 1 tsp. black pepper
  • For the sauce:
  • ¼ cup coconut aminos/soy sauce
  • 1/2 cup vegetable or chicken broth
  • 2 tbsp. white vinegar
  • 1 tbsp arrowroot powder (or ½ tbsp. cornstarch)
  • 1 tsp garlic chili paste, if using (whole30 compliant)
  • 3 garlic cloves, minced
  • 2 tsp. grated ginger

Instructions

  1. Make the sauce: combine coconut aminos/soy sauce, vinegar, broth, chili paste, garlic, and ginger. Whisk together and sprinkle in arrowroot powder/cornstarch, until completely dissolved. Set aside.
  2. Toast and chop the cashews: heat 1 tbsp. of oil in a heavy bottomed pan or wok over medium high heat. Add cashews and “fry” until cashews are golden brown. Remove from pan and set aside to cool. Once cool, chop all but 2 tbsp. cashews and set aside.
  3. Cook the chicken: in a medium bowl, toss chicken with salt, pepper, and arrowroot powder/cornstarch, coating chicken well. Add chicken in a single layer into the pan/wok and brown all sides over high heat. Cook chicken until center is no longer pink and juices run clear. Remove from pan and set aside.
  4. Cook the veggies: Heat remaining tbsp. of coconut oil in pan/wok, on high heat. Add veggies and toss to coat. Stir evenly, and continue cooking until veggies are tender but still crispy. Add the chicken back into the pan with the veggies, along with the chopped cashews. stir all ingredients together. Reduce heat to medium. Drizzle in the sauce evenly. The sauce will bubble up and thicken up. Remove from heat. Serve over rice, cauliflower, or by itself.

Notes

If you like saucier stir-frys, double the sauce. The recipe as written has a light coating of sauce but sometimes I double it if I’m serving with rice.

If you’re following a whole30 or paleo diet, make sure you use ingredients without soy, wheat, sugar, or any of the ingredients on the “off-limits” list.

Did you make this recipe?

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Hi there! I'm Sadiya, welcome to my little corner of the world (currently Boston, Mass) where I marry flavors from my traditional Indian upbringing with a fresh, healthy, American approach. I launched my blog in 2015 as a hobby, life happened (which is does when you're a mom of four and you move halfway across the country), and now here I am, back at it! Read More…

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