Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe.  The leftovers taste amazing too!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 ts ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree

1 1/2 tsp sugar

3/4 cup cream

Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Sauce" setting of your instant pot: Add butter and spices.  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add chicken and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5 minutes.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream.  Season with additional salt/pepper if needed.  Serve over rice and with naan.

**Leftovers freeze well.

November 2024 Book Club Cooking Class

Divine Basil Caeasar Dressing (Pizza Limone Copycat)

Raspberry Cream Pie

Fruit Cocktail

Pumpkin Orange Cookies

Trader Joes Wassail Hack

Instant Pot Indian Butter Chicken

Pineapple Storing Trick

FAVORITE Seasonal store-bought treat

PEPPERMINT CRUNCH Junior Mints

LINDT Peppermint Cookie Truffles

Trader Joes Wassail Hack

 

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For a quick Wassail Hack...

Combine in large pan and heat until warm: 

• 1-64 oz bottle Spiced Cider from Trader Joes (shake before emptying to get all of the settled spices on the bottom of the bottle)
• 1 can frozen apple juice concentrate
• 36 oz water (Use apple concentrate container and fill up three times with water)

*Serve in your favorite mug.  

*Add a flair of garnish with a cinnamon stick, lemon slice, orange slice, etc.

Divine Basil Caesar Dressing

One of my favorite restaurants is Pizza Limone.  Their Pera Pizza is a life changer!  I also love their Caesar Salad.  It has this light flavorful dressing with notes of lemon and basil.  I think I have created something that comes really close to the real thing!  This dressing is also good on Salmon, street tacos, etc. Image from Here

Dressing (Makes 2 cups):

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/3 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 2 tsp dijon mustard
• 1 clove garlic
• 1 cup light olive oil
• 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 1/4 cup packed fresh basil leaves (or more to taste)

*In a blender, combine all ingredients.  Blend on high for 20 seconds or until smooth and creamy.  Store dressing in Refridgerator for up to 1 month.

Image from Pizza Limone Menu

Salad:

• Romaine
• Grated Parmesean
• Lemon wedges
• *Note: I also like to add shredded carrots, cucumbers, tomatoes, toasted almonds, and grilled chicken 
• Basil Caesar Dressing

 

 

The BEST Thai Peanut Sauce

This sauce works great for a cabbage salad, Thai Salad, Fresh Spring Rolls, Protein Bowls, Lettuce Wraps, etc.  Enjoy!  Image from Here

 
 

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Image from Here

Ingredients

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce or coconut aminos
  
• 2 tablespoons sesame oil (toasted or dark)
• 2 tablespoons rice vinegar
• 1 tablespoons sriacha sauce (this gives sauce"heat."  You may want to omit or up amount to 2 tablespoons depending on preference)
  
• 2–3 tablespoons sugar, honey, or agave
• 1 tablespoon fresh ginger, peeled and minced
  
• a clove of fresh garlic, peeled
• 1/3 cup of water

**Blend all ingredients on high for 30 seconds.  Store in mason jar or other preferred dressing container.  Keep Refridgerated.   Sauce will store in refridgerator for 3 months.

No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

THE BEST Lemon Sour Cream Pie

 

Think Key Lime Pie---but better.  I actually think you could use a similar technique to improve the typical key lime pie!  I love how the sour cream and whipped topping reduce the strong acidic/sweet tones of the straight lemon or key lime pie.  If you love lemon desserts, this will win you over!

Image and Recipe from Here.  I've just made a few adjustments to the original recipe.  Also note that this works really well with a prepared graham cracker crust which makes it even easier to make!  I actually prefer the graham cracker crust myself.

Ingredients

• 1 9-inch homemade pie crust , baked and cooled
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks , lightly beaten
• 1/4 cup butter , softened
• Zest of one lemon , about 1/2 tablespoon
• 1 cup sour cream

For whipped cream topping:

• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 tsp lemon zest

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well.  Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!

Allison's Coconut Vegetable Curry

Another delicious curry recipe.  It also makes amazing leftovers!

Recipe and Image from Love and Lemons

 

Ingredients

• 1 tablespoon coconut oil

• 1 cup chopped yellow onion

• 2 garlic cloves, minced

• ½ teaspoon grated fresh ginger

• ½ teaspoon cumin

• ¼ teaspoon coriander

• ¼ teaspoon turmeric

• ¼ teaspoon cardamom

• 1 teaspoon sea salt

• 2 cups cubed butternut squash (or sweet potatoes)

• 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced

• 2 cups cauliflower florets

• 1 can full-fat coconut milk

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh lime juice, plus lime wedges for serving

• 4 cups fresh spinach

• ½ cup fresh or frozen peas

• Freshly ground black pepper

Instructions

• Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
• In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
• Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
• Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
• Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

For serving:

• 2 cups cooked basmati rice

• a few big handfuls of fresh basil or cilantro

• Naan bread, optional

Healthy Strawberry Milkshake

Here is a sugar free milkshake option.  You can eat this immediately OR put it in the freezer for 3 hours and then serve as ice cream.  The shake will freeze really hard after 5 hours and will have more of an icy consistency, but you can certainly still eat it that way.

Image from Here

INGREDIENTS:

1 c. plain whole fat greek yogurt
1 1/2 c. milk of choice (or 1/2 and 1/2 for creamer flavor)
2 medium frozen bananas
3 c. fresh sliced strawberries
6 drops of lemon essential oil

-Blend all of the following.  Add more milk/yogurt to get your desired consistency.

-Serve immediately or freeze in desired container for 3 hours before serving as "ice cream."

EXTRA OPTIONS:

-You can use frozen strawberries too.  You'll get a thicker consistency, but you will get a more watered down flavor. 

-You can also use 2 TBS of orange juice concentrate instead of lemon oil.  That tastes really good too!

-Cottage cheese also works well as a substitute for yogurt

-If you're feeling adventurous, add 2-4 fresh basil or mint leaves