dos ossos

[dosossos]

Instant Pot Beef Stew

Servings: 4 Prep: 10 min Cook: 30 min + 15 min release Total time: 55 min

STUFF 1 teaspoon oil 1 pound stew meat cut into 1 inch chunks 1 small onion minced 2 cloves garlic minced ½ cup dry red wine or beef stock 3 cups beef stock low sodium, see note* 1 cup crushed tomatoes or tomato sauce 1 tablespoon spicy brown mustard ½ tablespoon Worcestershire sauce 3 cups baby potatoes or potatoes cut into 1 inch cubes 2 cups carrots cut into 1 inch chunks 1 bay leaf 1 teaspoon dried thyme or 2 fresh sprigs salt and pepper 1 tablespoon corn starch, see note 3 tablespoons water

STEPS Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil. 

Season beef on all sides liberally with salt and pepper. 

Add the seasoned beef and chopped onion to pressure cooker and let cook on all sides until beef is browned on all sides. Once the meat is nearly fully browned, adds in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic. Turn the Instant Pot off.

Add in red wine and scrape up any browned bits of liquid on the bottom of the pressure cooker. 

Add in beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate the ingredients.

Place lid on instant pot and be sure vent knob is closed to seal in pressure. 

Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure and then set cook time to 30 minutes.

Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes.

Once pressure has been released, open up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off keep warm function) and turn back to saute.

Whisk together the water and cornstarch and then whisk into beef stew. Allow to bubble and thicken to desired consistency. Taste and season with salt if needed.

NOTE Leftover beef stew can be stored in the refrigerator for up to 4 days. You can opt to freeze the stew as well, but the texture of the potatoes may be altered after freezing.

For a thinner beef stew, use 4 cups of beef stock. You can also use 2 tablespoons or cornstarch in place of the 1 tablespoon of cornstarch for a really thick stew. 

A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.

If you want firmer potatoes and carrots, add all the ingredients BUT carrots and potatoes and cook for 20 minutes and let the pressure release naturally. Then add the potatoes and carrots and cook for an additional 10 minutes.

NUTRITION Calories: 256kcal Carbohydrates: 19g Protein: 17g Fat: 5g Saturated Fat: 1g Cholesterol: 35mg Sodium: 353mg Potassium: 869mg Fiber: 2g Sugar: 4g Vitamin A: 5410IU Vitamin C: 17.2mg Calcium: 54mg Iron: 2.6mg

[dosossos]

Shaheen Peerbhai & Jennie Levitt's Cold-Oven Roast Chicken

Servings: 4 Prep: 20 minutes Cook: 45 minutes

STUFF 8 chicken thighs (or 1 whole chicken) Coarse sea salt 2 tablespoons olive oil 1 head garlic, cloves separated and peeled but kept whole 2 sprigs fresh rosemary 2 sprigs fresh thyme 4 to 5 fresh sage leaves Peel and juice of 1 lemon (the yellow part of the peel only, using a vegetable peeler) Coarse sea salt and freshly ground black pepper

STEPS Pat the chicken dry with paper towels and rub it all over with coarse sea salt. Loosen the skin with your fingertips and rub the salt into the flesh, and then pull the skin back over it. Let the salted chicken rest for 15 minutes. (If you have time to do this for longer, even overnight in the refrigerator, do!)

Coat the bottom of a lidded cast iron pot (or another ovenproof pot) with the olive oil. (Choose a large pot with enough room that the chicken won't be too packed in—it should have a bit of room to breathe around each piece.) Add the garlic cloves, rosemary, thyme, sage, and lemon peel. Place the chicken on top (skin side up for thighs, breast side up for whole chicken). Squeeze the lemon juice over it, and then season with salt and pepper. Cover the pot with the lid.

Place the pot in a cold oven. Turn up the temperature to 450°F (225°C) and cook the chicken for 30 minutes for thighs or 45 for whole chicken, then remove the lid and cook until the skin is golden and crisped, about 15 minutes. To make sure the chicken is cooked, the flesh shouldn’t be pink on the inside or should measure 165° F (75° C) with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they're beginning to burn, you can pour a little water in the bottom of the pan.

Remove the pot from the oven and let the chicken cool to warm or room temperature to serve. Serve the chicken with spoonfuls of the pan juices and garlic.

Tip: When using the chicken in salads, discard the herb sprigs, shred the chicken into the pot, and coat in its juices.

[dosossos]

Herbed Braised Lamb Shoulder with Chickpeas

STUFF For the lamb and chickpeas: One 3- to 4-pound boneless lamb shoulder, tied with twine if there are any loose pieces Kosher salt Freshly ground black pepper 1 lemon, divided 1 jalapeño, chopped with seeds 4 garlic cloves, peeled and smashed 1 tablespoon toasted fennel seeds 1 cup chopped dill sprigs, divided 1 cup chopped parsley leaves and tender stems, divided 6 scallions, trimmed and thinly sliced, divided Two 14-ounce cans chickpeas, drained and rinsed

For the dates: 1 teaspoon toasted fennel seeds 1 teaspoon flaky salt 8 Medjool dates, pitted and halved

STEPS For the lamb shoulder and chickpeas: Heat the oven to 325 degrees F. Place the lamb shoulder in a Dutch oven and season all over with salt and pepper. Halve the lemon, then coarsely chop half and cut the other half into wedges for serving.

In a food processor, blend the chopped lemon, jalapeño, garlic, fennel seeds, and 1 tablespoon salt until combined. Add three-quarters of the dill, parsley, and scallions, and blend until a coarse, wet paste forms. (Put the remaining herbs in the fridge until serving.)

Smear the herb paste all over the lamb shoulder, turning it in the Dutch oven if necessary. Pour 1 cup of water into the Dutch oven, cover, and bake until the shoulder falls apart easily when prodded with a fork, about 3 hours.

Then, increase the oven heat to 400 degrees F. Uncover the pot and add the chickpeas to the braising liquid around the lamb. Roast until the lamb is golden brown, about 25 minutes.

While the lamb is browning, prepare the dates: Blend the toasted fennel seeds in a spice or coffee grinder or food processor until coarsely ground. Mix with the flaky salt and transfer to a small serving plate. In a small cast iron skillet over high heat, char the dates until black in spots, about 3 minutes. Toss the dates in the fennel salt.

To serve the lamb and chickpeas, remove the kitchen twine, if using, then slice the lamb shoulder. Skim off any fat from the braising liquid in the pot. Serve the lamb over the chickpeas and braising liquid. Garnish with remaining fresh herbs and lemon wedges, for squeezing over. Season to taste with salt and pepper and serve with charred dates.

[dosossos]

Vietnamese Chicken Curry (Ca Ri Ga)

Serves: 2-3

STUFF 1 half chicken 1 Tbsp Madras curry powder 1 Tbsp kosher salt 1/4 tsp black pepper 1 tsp sugar 2 Tbsp ginger, minced 1 shallot, minced 2 garlic cloves, minced 1/2 lb potatoes, medium chopped 1/2 lb sweet potatoes, medium chopped 1/2 lb carrots, medium chopped 2 lemongrass sprigs, 3-4 in of lower root smashed 3 cups water or chicken stock 1 13.5-oz can coconut milk 1 bunch cilantro (garnish)

STEPS Combine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).

Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.

Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.

Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.

Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.

Garnish with cilantro and serve with a fresh baguette or steamed rice.

[dosossos]

5-Ingredient Peanut Butter Overnight Oats

Servings: 1

STUFF 1/2 cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!) 3/4 Tbsp chia seeds 2 Tbsp natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter) 1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste) 1/2 cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)

TOPPINGS Sliced banana, strawberries, or raspberries Flaxseed meal or additional chia seed Granola

STEPS In a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).

Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.

Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.

NOTE You can also heat your oats in the microwave for 45-60 seconds (just ensure there's enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.

Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

NUTRITION Calories: 452 Carbohydrates: 51.7 g Protein: 14.6 g Fat: 22.8 g Saturated Fat: 4.1 g Polyunsaturated Fat: 7.04 g Monounsaturated Fat: 10.19 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 229 mg Potassium: 479 mg Fiber: 8.3 g Sugar: 15.8 g Vitamin A: 253 IU Vitamin C: 0.12 mg Calcium: 341 mg Iron: 3.95 mg

[dosossos]

Cucumber Salad With Magic Spice Blend

Servings: 1 Prep: 5 min

STUFF 1 cucumber, sliced into medallions 1/2 lime, juiced 1 teaspoon Magic Spice Blend, recipe follows

Magic Spice Blend 1/3 cup dark brown sugar 3 tablespoons kosher salt 3 tablespoons smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked) 1 tablespoon garlic powder 1 tablespoon freshly cracked black pepper 2 teaspoons cayenne pepper 1 teaspoon celery seed, crushed in the palm of your hand

STEPS On a large plate, lay the cucumber slices in a single layer.

Sprinkle over the lime juice and 1 teaspoon of the Magic Spice Blend.

Magic Spice Blend

Spoon all of the ingredients into a Mason jar and shake.

[dosossos]

LIQUID GOLD DRESSING

Servings: Makes 1 ¼ cups

STUFF ¼ cup apple cider vinegar ¼ cup water 1 tablespoon nutritional yeast 2 teaspoons tamari soy sauce 1 ½ teaspoons ground flaxseed 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1 clove of garlic, peeled ground black pepper, to taste ¾ cup oil of choice (sunflower, grapeseed or avocado are great at staying liquid in the fridge) STEPS In an upright blender, combine the apple cider vinegar, water, nutritional yeast, tamari, ground flaxseed, Dijon mustard, lemon juice, garlic, and black pepper. Close the lid of the blender and flip it to high until all ingredients are creamy and combined. Then, with the speed on low, remove the lid plug and slowly drizzle in the oil. Once all of the oil is in the blender, place the lid plug back on and flip the blender’s speed to high for 2-3 seconds to fully combine. Transfer the liquid gold dressing to a sealable jar and keep it in the refrigerator for up to 1 week.

NOTE This is my go-to recipe when I’m almost done with a jar of mustard. I combine all the ingredients minus the oil in the jar, shake it well, and then shake in the oil.

[dosossos]

Vegan Mint Chip Espresso Shake

Servings: 1-2 STUFF ¾ cup non-dairy milk 2 shots of espresso (see headnote for alternatives) ¼ cup mint leaves (do not pack) 1 frozen banana 1 tablespoon nut/seed butter of choice (I used almond) ¼ teaspoon vanilla extract tiny pinch of sea salt sweetener of choice, to taste ice, optional 1 teaspoon cacao nibs STEPS In an upright blender, combine the non-dairy milk, espresso, mint, banana, nut/seed butter, vanilla, sea salt, sweetener of choice, and ice (if using). Blend on high until smooth, about 30 seconds. Turn off the blender and add the cacao nibs. Blend the shake one more time until you have little cacao nib flecks, about 5 seconds. Enjoy the mint chip espresso shake immediately!

NOTE If you can’t make espresso at home! Just use ¼ cup very strong coffee or even strongly brewed herbal “coffee”.

You can skip the vanilla if you’re using an “unsweetened vanilla” type of non-dairy milk.

[dosossos]

Basic Yeast Donuts 

Servings: ~2 dozen large donuts Time: 1 hr 30 min

STUFF 1 1/2 cups whole milk (12 1/2 ounces) 1/3 cup water (2 1/2 ounces) 4 tablespoons butter (2 ounces) 5 cups all-purpose flour (25 ounces) 1 pinch nutmeg 1 pinch cinnamon 1 teaspoon salt 1/4 cup sugar (2 ounces) 1 tablespoon instant yeast 2 eggs 6 cups oil, for frying (use more if needed)

STEPS In a small pot, heat the milk, water, and butter until the butter has melted and the mixture is warm. Remove from heat and allow to cool slightly.

Mix the flour, nutmeg, cinnamon, salt, sugar, and yeast in the bowl of a mixer (or a large bowl if mixing by hand). Add the warm milk mixture and mix to combine. Add the eggs, scraping the bowl well. 

Turn the mixer up to medium speed, and, using a dough hook, mix until the dough begins to pull away from the edges. If mixing by hand, knead until it easily pulls away from the sides of the bowl while as you knead (it will still be quite sticky).

Transfer the finished dough to a well-oiled container and cover. Allow it to rise until doubled in size, about 1 hour. Alternatively, you can refrigerate the dough overnight so that it’s ready to make in the morning—but you may need to punch the dough down once or twice during that period to prevent it from over-fermenting.

To shape the doughnuts, roll out half of the dough on a lightly floured surface to about 1/2-inch thick. Use a doughnut cutter to cut doughnuts (alternatively you can use two circle cutters, or even the rim of a drinking glass and the rim of a shot glass, to shape the doughnuts). I also like to cut the doughnuts into squares (about 2 inches by 2 inches) using a pizza cutter -- this is especially great for filled doughnuts.

Heat the oil to about 360° F. (You can use a candy/fryer thermometer, but I just do a test with one of the donut holes or a scrap piece of dough: If it rises rapidly to the surface, the oil is ready. If the donuts begin to brown too quickly, the oil is too hot.)

Fry the doughnuts, turning them halfway through cooking, until they're golden brown on each side. Drain on absorbent paper towels. Finish as desired. (You can glaze the donuts by dunking them, or by pouring the glaze over donuts on a rack).

FINISHING OPTIONS Cinnamon sugar: 1/2 cup sugar with 2 tablespoons cinnamon

Powdered: Toss in powdered sugar or cinnamon sugar.

Glazed: Mix 3/4 cup powdered sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and 1/2 teaspoon vanilla (optional).

Chocolate-Glazed: Mix 3/4 cup powdered sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream.

Chocolate-Coated: Dip doughnuts in tempered chocolate thinned with 1 to 2 tablespoons vegetable oil.

Fruit-Glazed: Mix 1 cup powdered sugar and 1/4 cup fruit purée.

Violet-Glazed: Mix 1 cup powdered sugar, 1/4 cup cream or milk, and 1 teaspoon violet extract. Garnish with candied violets.

Pistachio: Glaze donuts with basic glaze, then press in chopped toasted pistachios.

Coconut: Glaze with coconut glaze (1 cup powdered sugar, 1/4 cup coconut milk, and 1/2 teaspoon vanilla), and press in toasted coconut flakes.

Black and White: Make a dark chocolate ganache with 1 cup chopped dark chocolate and 1/2 cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with 1/4 cup heavy cream. Glaze half the doughnut with the chocolate glaze and half with the white glaze.

Caramel-Glazed: Melt 1 cup of caramel candies with 1/3 cup heavy cream in the microwave in 10-second blasts until fully melted. Thin the glaze with additional milk or cream as needed to get a pourable glaze.

Meyer Lemon: Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon, then add enough milk to form a pourable glaze.

Cinnamon Roll: Roll out the dough to 1/4-inch thick. Mix together 1 stick melted butter with 1 cup granulated sugar and 2 tablespoons ground cinnamon. Spread the mixture evenly all over the dough, then roll tightly into a cylinder. Cut into 1 inch-thick pieces, then fry until golden brown. Glaze with basic glaze.

[dosossos]

Cinnamon Rolls

STUFF Dough 4 large eggs, room temperature 3/4 cup whole milk, warm (100-110F) 1/4 cup honey 4 cups (568g) all-purpose flour 2 1/4 teaspoon instant yeast 2 teaspoons salt 10 tablespoons (1 1/4 sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces

Filling 1/2 cup (99g) packed brown sugar 1 tablespoon ground cinnamon Pinch salt 2 tablespoons (29g) unsalted butter, melted and cooled

Icing 8 tablespoons (1 stick | 113g) unsalted butter, room temperature 4 ounces (114g) cream cheese, room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup (113g) confectioners’ sugar

STEPS For the dough Grease a large bowl.

In a large liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

To Assemble Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let come to room temperature.

Grease a 9×13-inch pan; if desired, line with parchment paper (this makes for easier cleanup).

In a small bowl, mix the brown sugar, cinnamon, and salt.

Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12-equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.

Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.

For the icing In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.

For overnight cinnamon rolls Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 1/2 hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake).

NOTES The dough can be cut into 8, 10, or 12 pieces, depending on your preferred size. Add a few minutes to the baking time for larger-size buns.

I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still very warm. The icing melts into the warm rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing. And if you need to eat them warm, go ahead and smother them with all the icing right from the oven.

You don’t have to use a 9 x 13-inch baking pan here; you can get creative if you’d like. I often use this round 10-inch pan for baking the cinnamon rolls or this 5 quart braiser. You could also bake them on a half sheet pan lined with parchment.

[dosossos]

Slow Cooker Thai Green Chicken Curry

Servings: 6 Prep Time: 15 min Cook Time: 3-4 hours on high, 6-8 hrs on low

STUFF 1 lb chicken thighs 1 medium sweet onion, finely diced 2 tablespoons Thai Green Curry Paste* 1 tablespoon crushed garlic 1 tablespoon minced Ginger 1 tablespoon lemongrass paste or fresh chopped lemongrass 1 Red chilli - finely diced 1 tablespoon fish sauce 1 tablespoon Raw honey 3/4 cup coconut milk 3/4 cup chicken stock/broth 4 fresh Kaffir Lime Leaves ½ teaspoon salt 1 cup red potatoes, quartered 2 cups baby spinach 2 cups Jasmine rice, optional, for serving

STEPS In a large non-stick pan set to high, brown the meat for 2 to 3 minutes. Add the onion, garlic, ginger and chili and lemongrass stir through for 2 to 3 minutes until fragrant.

Add the meat to the slow cooker, and add the curry paste, fish sauce, honey, lime leaves, stock/broth, and potatoes. Stir to combine.

Set slow cooker to cook on low for 7 hours, or cook on high for 3 hours. Add the coconut milk, stir and cook for 1 more hour. 

Once its finished cooking stir in the baby spinach and serve, with steamed jasmine rice if you like.

NOTES Curry Paste: 2 tablespoons Thai Green Curry Paste will result in a mild curry. For a medium curry, increase to 3 tablespoons of curry paste. 

Kaffir Lime leaves are available from supermarkets in the fresh fruit and veg section. There are also bottled kaffir lime leaves in the Asian section of Woolworths and Coles that you could try if you can’t find the fresh ones.

This recipe is suitable to freeze for up to 8 weeks.

To make this recipe on the stovetop, cook in a large saucepan with the lid on low heat for 3 hours, checking every hour. If cooking on the stovetop, you will need more liquid. Generally about ½ to 1 cup extra of either water or coconut milk should do the trick. However, do keep an eye on it to ensure it doesn’t dry out and burn.

[dosossos]

Slow Cooker Green Lentil Curry

Servings: 6 Prep: 5 minutes Cook: 3-4 rs (high) or 6-8 hrs (low)

STUFF 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp turmeric 1/2 tsp ground coriander 1 tsp curry powder 1 tsp cumin 1 1/4 tsp salt 6 oz can tomato paste 2 cups green lentils, uncooked & rinsed 3 cups water 14 oz can coconut milk, full fat 2 cups leafy greens (spinach, baby kale) Kielbasa, optional Cilantro and/or green onions, for garnish Greek yogurt and avocado, for serving

STEPS  In the slow cooker, combine onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, coconut milk, tomato paste, water and green lentils.

Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours. About 1 hour before lentils are done, stir in the coconut milk.

Once done, stir in leafy greens until they are wilted. Serve hot and garnished with cilantro, scallions, and optional meat.

NOTE To make it in Instant Pot: add onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir! Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. When done, do Quick Release to release the pressure by turning the valve to Venting. Stir in leafy greens until wilted and serve.

[dosossos]

Miso-Eggplant Spaghetti

Servings: 1 Prep: 5 minutes Cook: 25 minutes

STUFF 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces 1/2 red onion, thickly sliced 1 pinch kosher salt and freshly ground black pepper, to taste 3 tablespoons olive oil, divided 2 teaspoons white miso 2 teaspoons mirin 1 teaspoon rice vinegar 1/2 teaspoon dark brown sugar 1 pinch red pepper flakes 1 garlic clove, grated 1/4 pound spaghetti 1 scallion, thinly sliced, for garnish (optional)

STEPS Preheat oven to 400°F. In a quarter sheet pan, toss together the eggplant, red onion, salt, pepper, and 2 tablespoons of the olive oil. Roast in the oven for 25 to 30 minutes, or until charred at the edges.

Meanwhile, in a small dish, stir together the miso, mirin, vinegar, brown sugar, and red pepper flakes.

About 15 minutes into the vegetables’ roasting time, bring a pot of water to a boil, salt generously, then cook the spaghetti according to package instructions. Reserve some of the cooking liquid, then drain.

In the same (still very hot!) pot over low heat, add the remaining tablespoon of olive oil and garlic and stir about 30 seconds, or until garlic is fragrant. Add the miso-mirin mixture, stirring 30 seconds more to caramelize miso and cook off the wine (it should bubble up violently). Toss the drained spaghetti into this, cooking over the heat and stirring constantly until well-coated in the garlicky miso. At this step you can add a splash of the reserved cooking liquid if your pasta gets too tight (I usually don’t need to but appreciate the insurance).

Gently stir in the roasted eggplant and red onion. Garnish with scallions, if you'd like.

[dosossos]

Instant Pot Corn on the Cob

Prep Time: 1 minute Cook Time: 10 minutes Total: 11 minutes 

STUFF 4 ears corn on the cob , husks and silk removed

STEPS Pour 1 cup of cold water in the pressure cooker. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet. 

Close the lid, press the Manual button and cook at High Pressure for 1 - 2 minutes. Turn off the heat and Quick Release. Open the lid carefully.

Serve immediately with butter, your favorite sauce or topping.

[dosossos]

Instant Pot Vegetable Beef Soup

Prep: 10 min Cook: 30 min Servings: 4

STUFF 1 tablespoon olive oil 1 pound ground beef 1 red onion, diced 4 garlic cloves, grated 2 tablespoons tomato paste 1 tablespoon soy sauce 1 teaspoon dried oregano 1/2 teaspoon celery seed 2 dried or fresh bay leaves 1 large carrot, peeled and cut into thick coins 1 (14.5-ounce) can beef stock 1 (14.5-ounce) can diced tomatoes 1 cup frozen peas 1 cup frozen green beans 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper, to taste Finely chopped fresh parsley, for garnish Parmesan cheese and crusty bread, for serving (optional)

STEPS In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads "Hot." Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.

Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.

Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

[dosossos]

Olive Oil Pumpkin Bread

STUFF 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 2 large eggs 1 15 ounce can of pumpkin pureé 1/2 tablespoon grated fresh ginger 1 1/2 cups granulated sugar 1 cup California Olive Ranch Destination Series Everyday olive oil 1/2 cup raw pumpkin seeds 2 tablespoons dark brown sugar

STEPS Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray.

Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.

Stream in oil, whisking continuously until well combined.

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now).

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes.

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack.

[dosossos]

Magically Caramelized Cream Eggs 

Time: 5 minutes Servings: as many as you like

STUFF Heavy cream Salt Eggs

STEPS Choose a nonstick skillet with a lid that’s large enough to hold the number of eggs you’d like to cook, without leaving lots of extra room (an 8-inch skillet fits 2 large eggs nicely). If you don’t have a lid that fits your pan, a baking sheet or another skillet will work well.

Without heating the pan, pour enough heavy cream into the bottom of the skillet to make a thin layer (this will depend on the size of the pan, but for an 8-inch skillet, a few tablespoons is enough). Sprinkle the cream with salt to taste and add the eggs.

Now turn the heat to medium-high to start cooking the eggs. The cream will boil, steam, and eventually separate into liquid butterfat and butter solids. If you are using a gas stove, the cream will likely caramelize at the edges; electric or induction will likely only caramelize the bottom.

When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.

Remove the eggs from the pan and serve up breakfast. The bottoms should be caramelized, the whites tender and cream-coated, the yolk firm but runny. Now you have a new way to cook delicious eggs and a path to explore adding flavors.