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Easy 10-Minute Naan

May 8, 2018 7 Comments

I can’t believe a lot of things. One of which is that I’ve waiting this long to do a naan recipe. I mean, this naan is the best and only flatbreadish type recipe you’ll ever need. And you don’t even really need bread making skills, or most any kind of skills to make this naan. But I feel like I need to warn you that if you make this naan, all others will pale in comparison and then you’ll have have to keep making this one. Because these are seriously some bread goals and naan goals.

I never thought I’d be the type of person who would make her own naan. I’ve watched it being made- kneaded until tender, then pulled into the signature oblong shape, and then slapped onto the searingly hot walls of a tandoor oven. Served fresh and table side, what’s there not to love? It’s the most perfect bread to soak up the warm and bold flavors of butter chicken or rogan josh. Or go ahead and turn the leftovers into crispy, crunchy naan-tons for a tandoori chicken caesar salad.

Let me talk you through this situation.

You mix the ingredients and knead for two minutes. Yes, two minutes. That’s it. Set it aside to rest for 10 minutes. Go break up some fights between the kids. Or dance your day off and get your appetite ready. Or go ahead and sit down on the couch and pretend you’re on a beach somewhere.
Come back to reality. Roll the dough out into what will become the best thing you put in your mouth all day and prepare to enter my carb heaven.
Cook and eat copious amounts. *repeat all day, everyday*

Tender, pillowy, warm. I don’t need much else in my life. I’ll be over here, with my stack of warm, fresh naan. And you, my friend, can be in that same boat. I’ve made this naan almost daily since I first started making this recipe because we always run out! And while we’re here, let’s talk about the shape. I’ve never been able to get my chappatis spectacularly round because my skill level is beginner level here. But these oblong naan are perfect for me to roll because there’s no turn at a 45 degree angle business. You just stretch it out, in a shape close to a triangle or oval and you can be on your way! Or just shape it however you want, I won’t judge. Friends don’t let friends not make naan because they don’t have round rolling out skills.

About the dough- I found that on humid and rainy days, I end up needing a little less liquid than my recipe calls for because the air soaks up more moisture so the flour needs less liquid. If you do end up adding too much water, the best way to correct it is by adding more flour one tablespoon at a time until you have a dough that’s easy to handle and not ultra sticky. If the air is dryer (if the weather is cooler or your AC is running), you’ll likely end up using all of the liquid and may need to add more. If that’s the case, add water, one tablespoon at a time until you have a workable texture. I’ve screwed it up both ways and still managed to have consistent results each time.

I’ve gone from naan making novice to a jedi skill level in the last few weeks and hope you’ll find your happy medium too. Until then, make naan, eat, and make again!

Easy 10-Minute Naan

★★★★★ 5 from 1 reviews

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 8 1x

Scale

Ingredients

2 cups all-purpose flour + more for rolling
1/2 cup low or full fat plain yogurt (I wouldn’t recommend non-fat)
2 tbsp vegetable oil
1 tsp salt
2 tbsp sugar
1 tsp baking soda
1/4 to 1/2 cup warm water
melted butter to brush on cooked naan (optional)

Instructions

In a large mixing bowl, combine flour, salt, sugar and baking soda together and stir. Add in yogurt and vegetable oil and stir until combined. Stir in water, 1/4 cup at a time, adding a tbsp more at a time, as necessary. Either use a wooden spoon or use your hands to mix the flour mixture until everything is combined. If the dough is too sticky, add flour, 1 tbsp at a time. If it’s too dry, add water, 1 tbsp at a time.
Dust a flat surface generously with more flour and pour out contents from bowl onto floured surface. Knead for 2 minutes, until dough becomes supple, adding more flour 1 tbsp at a time if the flour becomes too sticky. Form into a large ball, loosely cover with a dishcloth of plastic wrap and set aside.
Remove the dough from the bowl and divide into 8-10 equal parts. I like to roll it into a thick log and cut 8-10 pieces (depending on how large you want your naan). Roll each piece into a ball and cover what you’re not using.
Dust the surface you’ll be rolling the naan out onto with flour generously. Roll each dough ball into oblong shapes.
Heat a pan or skillet on medium high heat and let the pan heat up for 3 mins, until very hot.
Carefully lay out the roll out dough into the pan. You will notice little bubbles forming all over the naan once the dough is over a hot enough pan. Flip the naan when the bottom is golden brown in some spots, about 1 minute on each side. Remove cooked naan from pan and wrap in a towel or aluminum foil to keep warm.
Repeat with remaining naan. Brush with melted butter, if desired.Serve warm.

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

Tandoori Ground Chicken with Potatoes

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

Scale

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

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.
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.
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.
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.
Remove from heat and garnish with cilantro.
Serve with hot basmati rice or naan. Or if whole30 or paleo, serve with cauliflower rice.

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.

Fresno Chicken Sheet Pan Dinner

April 6, 2018 2 Comments

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.

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.

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

★★★★★ 5 from 1 reviews

Cook Time: 45 mins
Total Time: 45 mins
Yield: 6 1x

Scale

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

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.
Preheat oven to 450 degrees.
Toss the veggies in olive oil, salt, pepper, and thyme. Spread on a sheet pan in an even layer.
Place pieces of chicken on the sheet pan with the veggies.
Roast in the oven 40-45 mins, until chicken is completely cooked. If the chicken is burning, cover loosely with a piece of foil.
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!

All-Purpose Fresno Chili Sauce

April 4, 2018 4 Comments

I’m a little out of my element right now because this weekend, I was walking around outside with only a sweater on and Monday morning, I watched the snow blanket our backyard. And that same afternoon, the sun came up and melted all the snow. So now, I’m confused about whether I should be pulling the cover off the grill, or retreating inside and cranking up the oven to make some comfort food.

But first things first. I have a relevant for all of the seasons secret sauce. This sauce is some major awesome-sauce. This is an all-purpose, back pocket sauce kinda situation happening right here. It’s not so much a secret sauce anymore because it’s so good that I’m all about the sharing. You can use it as a sauce itself (which I do often), as a marinade (chicken please), and as a finish touch to most proteins- I’m lookin’ atchu, fish tacos. This fresno chili sauce has been in the works for a quite a while now, first making its appearance at the Thanksgiving table of all places. That’s also a story for another time.

All-purpose fresno chili sauce is exactly what the name suggests. It’s made from bright red, raw fresno chili peppers that you can find in most stores. it’s a peri-peri sauce meets the accessible ingredients factor type situation. It has a distinct heat but not so much that it overwhelms those who prefer the flavor of heat and not the spice. That being said, you can also use other kinds of peppers to vary the heat and flavor. If you want it hotter, try using ghost pepper or bird’s eye chili peppers (the base of peri-peri sauce) or go wild with those small thai chili peppers. Or for a milder taste, try a de-seeded jalapeno. The key is to make sure the peppers are red because that’s what gives the sauce its orangey hue. Personally, I think it’s the most beautiful thing in the world but I’ve always been a little on the weird side.

I like my sauce on the hotter side so I usually end up putting 2-3 chili peppers in the blender, without removing the seeds. It may seem like a lot but if you’re using it as a marinade, the heat in the sauce will become pretty mild once it’s on chicken/fish. I usually use this on chicken and like to brush some more on after pulling the chicken out of oven, while it’s still hot, to bounce back some of the spice. One of my favorite things about this sauce is that it’s a one and done type of sauce. It doesn’t need stovetop time. Throwing everything in a blender and pureeing until smooth is exactly my type of sauce with minimal effort and big results.

I was actually going to make this a two for one recipe kind of deal but this sauce is so good that it deserves it’s own post. I ended up using the fresno chili sauce as a marinade on bone-in chicken thighs when I first made it, saving half of it to brush on the chicken at the very end. I also served the sauce as a condiment and it was a huge hit alongside the turkey. This recipe makes about 1 full cup of sauce. I usually marinate 6-8 bone-in thighs in about half of the sauce and keep the rest for later. I like to keep it on hand because, it is after all, my all-purpose sauce.

Uses for this sauce:

√ marinade for your protein of choice to be thrown on the grill.

√ over your breakfast (or dinner) eggs. All day. Everyday.

√ chicken/tuna/tofu salad instead of the mayo (someone make some stat and report back!)

√ as a dip for dem chips, standing at the counter, after the kids go to bed. Is that even acceptable? Asking for a friend…

√ toss your wings here during football season. Save me some, kthxbye.

Fresno Chili All-Purpose Sauce

Prep Time: 5 mins
Total Time: 5 mins
Yield: 1 cup sauce 1x

Scale

Ingredients

2–4 red fresno chili peppers, stems removed (deseeded for mild)
1 tbsp kosher salt
1/2 cup lemon juice (juice of 1 lemon)
1/2 cup olive oil
4–6 garlic cloves, peeled
1 tsp thyme
1 tbsp paprika
1/4 cup warm water

Instructions

Blend all the ingredients in a blender, until the sauce is completely smooth. Add additional water, 1 tbsp sat a time, for a thinner sauce.
Store in a jar with a tight fitting lid, in the fridge, for 2-3 weeks.

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.

Cardamom Spiced Carrot Halwa Bars

March 14, 2018 Leave a Comment

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.

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.

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.

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!

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

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

Scale

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

Preheat the oven to 375 degrees. Line a 9×13 baking pan with parchment paper or grease lightly.
Steam or boil the carrots until fully cooked and tender. Puree until completely smooth. Set aside.
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.
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.
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.
Cool completely and refrigerate for 1-2 hours, until crust is firm before cutting into squares.
Keep bars refrigerated to maintain firm crust. Remove from fridge 30 minutes before serving to bring the bars slightly up to temperature.
Store in an airtight container, in the fridge, for up to 1 week (if they last that long!).

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.