Lemon Herb Tahini Sauce/Dressing

 

This is my best copycat attempt at the Utah Chain Spitz Restaurant's Lemon-Herb Tahini sauce.  It isn't quite the same, but it is good!  If you've never been to Spitz, I recommend their salad with this dressing, or the Street Cart fries with lamb/beef, and double the amount of all the toppings!  This sauce also works great on your favorite protein bowl combination, such as the BLT Bliss bowl, or Greek Protein Bowl.

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• INGREDIENTS:
• 2 cloves garlic, minced
• ▢¼ cup fresh parsley, tightly packed
• ▢¼ cup fresh chives
• ▢1/3 cup fresh cilantro
• ▢¼ teaspoon salt
• ▢¼ cup lemon juice
• ▢
• ▢2 Tablespoons olive oil
• ▢½ cup tahini
• 1/3 cup  water
• -Combine all ingredients in blender and blend until smooth.  Store in refrigerator for up to 1 month.

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 tsp ground tumeric

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

2 TBS butter

1 15-oz can tomato puree or crushed tomatoes

1 1/2 tsp sugar

3/4 cup cream

Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Saute" 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.

**Note:  This can also work using precooked chicken, grilled chicken, etc.  I just Pressure cook it for 1 minute if I do that.  

**Leftovers freeze well.

Fiesta Mexican Rice (Instant Pot instructions)

This is a great dish to use as a base for Taco Salad or a burrito bowl, 

as a side dish, or a dish all on it's own.  It makes great leftovers and a great take-along lunch meal.  Note that it also freezes well.  This does make a big batch, 

which I need for my larger teenage boy family!  Plus I'm a big fan of freezing extras for later to save time on a busy week night.  

Image from Here

In large instant pot on SAUTE mode, saute 2 minutes:

6 TBS oil

3 C. basmati* rice

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

2 yellow onions, diced

2 Tablespoons garlic, minced

ADD:

4 3/4 cup chicken broth

1 6oz can tomato paste 

-Pressure cook for 4 minutes.  Release steam when finished cooking.  

Then ADD and stir to combine:

2-3 15 oz. cans black beans, drained

2 bell peppers, diced

1 15 oz. can corn, drained

1 c. chopped cilantro

*NOTE:  if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use.  Sometimes I like to use short grain brown rice so I have to adjust accordingly.

NOTE 2:  If you don't have an instant pot, just use your largest soup pan.  You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.

Options:

1.  Eat as a stand alone dish

2.  Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeños, etc.

3.  Use as a filling or side dish for your favorite enchilada recipe

4.  Use as a topping or side dish for nachos

5.  Use a side dish to favorite Mexican meals

**Tip:  I freeze cilantro and then I have it on demand for soups and other dishes.  It isn't as bright green, but the flavor is just as good.

Garden Salsa

It's garden salsa season!  An abundance of garden tomatoes has led to a daily snack of chips and salsa.  This year I have discovered that heirloom tomatoes make amazing salsa.  They are so sweet and have less seeds, but you can also make this salsa with ANY variety of tomatoes you have on hand.  Each batch tastes slightly different due to the tomatoes, but it is always delicious!

image from here

In a food processor combine: 
3-5 cups tomatoes (or about 5 LARGE tomatoes)
1/2 of one small white onion

2 cloves garlic
juice from 1 lime or 5 drops lime oil
1/4 cup cilantro
1 bell pepper (any color)
1-2 jalapeños (seeds removed)
1 tsp cumin
1 tsp Tone's Southwest Chipotle Seasoning*
1/2 tsp salt (add more at end to taste)

*Feel free to experiment with other spices in place of this if you don't have it.  You can double the amount of cumin, or add some chipotle seasoning, smoked paprika, chili powder, etc.  Also note, the sweetness depends on your fresh tomatoes!

Mediteranean Flatbread Pizza

This is good warm OR at room temperature OR some of my kinds even prefer it cold! 

This is really easy to make if you use a premed crust, flatbread, naan, 

or pita bread as your base.  

Picture and recipe idea from HERE.

CRUST: (I like to use premade pita bread or Trader Joes Middle East Flatbread)

SAUCE: Spinach Pesto, Cilantro Pesto (see recipe below), or Basil Pesto

TOPPING Ideas:

black or calamata olives

feta cheese

mozzarella cheese

artichokes

arugula (add after baking)

spinach

cherry tomatoes

red onion

sun dried tomatoes

grilled chicken

-Top pita bread with sauce, then layer desired toppings.  

For the cilantro pesto blend the following:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese

 

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

HOLIDAY Cranberry Jalapeno & Cream Cheese Dip

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  I had this at a church activity and have been hooked since!  I love the bright color and hey, I'm a sucker for a great cheese and cracker dip.  I've used a blender and a food processor for this.  The food processor is probably prettier, but the blender works great too.  You can garnish with a little extra cilantro if desired.
  Picture from "Plant Perks."
• INGREDIENTS
12 ounces fresh cranberries
•  4-5 green onions, chopped
•  1/4 cup chopped fresh cilantro
•  1 jalapeno pepper, seeded and finely diced
•  1/2 cup sugar (more to taste)
•  1/2 teaspoon cumin
•  2 tablespoons fresh lemon (or orange) juice (from about 1 large lemon)
•  2 (8 ounces each) packages cream cheese, light or regular, softened
•  Crackers, for serving

1. Pulse all ingredients in blender or food processor. Transfer the mixture to a container and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.  *I also often freeze containers and then just pull them out as needed.
2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
3. Serve with crackers.

Curry Chicken Salad Lettuce Wrap

This is a light delicious lunch (picture from onelovelylife.com)

Combine in a large bowl:

1/2 c. mayonaise

1 TBS fresh lime juice

2 TBS fresh cilantro

2 tsp. curry powder

1/4 tsp salt

2 c. diced cooked chicken

1/2 apple, diced

1-2 celery stalks, diced

1/2 c. shredded carrots

3 TBS red onion, diced

1/4 c. cashews

salt/pepper to taste

-Spoon mixture into romaine or butter leaf lettuce.
-Ketogenic version omit apple (can substitute cucumbers)

Creamy Tomatillo Ranch Dressing

This is a take off of the delicious Cafe Rio Chain Restaurant's Creamy Tomatillo dressing.  It is delicious!  I make it without tomatillos sometimes too when I don't have any.  It is wonderful on top of this taco salad or this taco salad, quesadillas, etc.

SIMPLE VERSION:
1 ranch dressing packet prepared using pkt. recipe*(see note)
Juice of 1 lime
½-1 bunch of cilantro
EXTRA YUMMY ADD-INS:
2-3 tomatillos (can use 1/3 c. green salsa as a substitute)
1 large clove garlic
freshly ground pepper
1 jalepeno (no seeds)--omit this if you don't like things spicy
-Using a blender, blend all the ingredients until smooth and creamy.  Serve with quesadillas, taco salad, etc.
-*NOTE:  I'm a bit picky when it comes to my ranch...this is best using 1 c. 1% milk and and 1 c. KRAFT mayonnaise (don't use low fat!)

Cilantro Lime Rice

1 c. uncooked jasmine rice
1 tsp lime zest
juice from 1 lime
1/3 c. chopped fresh cilantro
1/2 tsp salt

-Cook Rice according to package directions.  Remove from heat and add zest, lime juice, cilantro, and salt.  Stir to combine.

Saag Shorba Soup

12 oz spinach, fresh

2 medium onions finely chopped

5 cloves of garlic

2 tbs olive oil

3-4 inch piece of fresh ginger chopped

2 teaspoons of coriander

2 1/2 teaspoons of ground cumin 
1/2 teaspoon anise seed

1 teaspoon of turmeric
1/2 tsp sumac (optional)
2 tsp salt

dash cayenne

dash cardamom

4 cups of chicken or vegetable broth

2 cups of fresh tomatoes diced (or 14 oz canned petite diced)

1 can coconut CREAM (not milk) or 1 c. whipping cream

juice from 2 large limes (approx. 1/4 cup)

cilantro (for garnish)

salt to taste

-In a large saucepan or pot, heat the oil on medium.  Add chopped onions. Saute for 5-10 minutes.  Add garlic, ginger, coriander, cumin, turmeric, anise seeds, cayenne, and cardamom.  Saute for 3 minutes more.

-Add broth, spinach and tomatoes and bring back to a simmer.

-If desired you can blend 1/2 to all of soup to create a smoother/thicker soup (I used an immersion blender which gives it the consistency I prefer for this soup) Try not to make it into a puree.

-Add coconut milk, and lime juice.  Add salt to taste and more cayenne and cumin if you wish.  Simmer for 10-20 minutes if you wish to enhance the flavor of the spices.

-Serve with cilantro as garnish.
Note:  I prefer fresh to canned tomatoes.  I also like to add half of the tomatoes during the cooking process, and then the other half just before serving.