Cozy comfort food – it’s what I need right now! This creamy soup is made from roasted broccoli, real sharp cheddar cheese, and an earthy-sweet foundation of onions, carrots and celery. It’s also enriched (in both the culinary and nutritional sense) with a healthy dose of hemp seeds, which blend into a creamy texture without any need to add actual cream.
Reflecting on my favorite soup recipes, it’s hard not to notice a pattern: there are a lot of creamy soups made with roasted vegetables. Why? First, because roasting makes vegetables delicious! Second, because it reflects an efficiency in my food-prep workflow. If it’s the weekend and I’m heating up my oven to cook dinner or bake anything, I always try to double-down and bake or roast several foods in that single session. It saves time and energy, and it’s always handy to have extra roasted veggies on hand.
Continue reading “[Instant Pot] Broccoli Cheddar Soup”
Fresh broccoli sprouts are a staple food in my kitchen, especially in the winter when it’s the main home-grown vegetable crop we’ve managed to keep in season. Sprouting is one of the simplest ways to grow your own fresh food, especially for people limited by their climate, space constraints, or urban captivity. You don’t need access to the outdoors or even a sunny windowsill, because seeds are designed by nature to push their own way through dirt and set sail with their first leaves before they can start catching solar energy to power their growth.
By the time they reach that point, these tiny plants are brimming with glucosinolates, the precursors to isothiocyanates, which are plant defense compounds known for their hormetic anti-inflammatory and anti-carcinogenic impact on the humans who eat them. This story mirrors the one about garlic and allicin – again, tissue damage (the plant’s sense that it is being eaten!) is a trigger for the conversion of a stable storage molecule into a reactive defense molecule. In the case of broccoli sprouts, myrosinase is the enzyme that converts glucoraphanin into sulforaphane. For the same reason we chop garlic before cooking to maximize its potency, it is also optimal to break down broccoli sprouts. My favorite way is pesto.
Continue reading “Broccoli Sprout Pesto”
This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut.
Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat.
Continue reading “[Instant Pot] Carrot Cake Steel-Cut Oats”
Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!
I love paneer – it’s a fresh non-melting cheese common in Indian cuisine, uniquely made without salt or rennet. To make it, milk is simply cooked with an acidic ingredient like lemon juice; when the curds precipitate from the whey, they are gathered and pressed into a firm block.
This recipe is my favorite way to eat paneer: the rich, chewy, cheesy cubes are seasoned, crisped, and tucked into this classic curry of creamed greens. I like to serve it with a bed of steamed cauliflower rice – this extra helping of veggies pairs well with the rich curry sauce, and leaves room for a side of bread if desired (I am still working on perfecting my homemade sourdough naan… If you’re interested in that recipe, speak up in the comments to move it up a notch on my priority list!)
Continue reading “[Instant Pot] Double-Decker Saag Paneer + Cauliflower Rice”
Garlic lovers only! Fifty whole cloves – half roasted until deeply caramelized, half left sharply raw before pressure-cooking – make this soup very powerful.
Because this recipe is made with hardy produce that stays available through the cold season, it is an excellent candidate to accompany your winter grilled cheese sandwiches after your freezer supply of Roasted Tomato Soup runs out. Instant Pot makes it easy to pressure-cook garlic, onion, herbs, broth, and soaked dry white beans into a creamy, fiery, satisfying soup.
Continue reading “[Instant Pot] 50 Clove Garlic & White Bean Soup”
My pantry is never without a stash of this homemade DIY dark cocoa mix. Warm, cozy drinks are an important staple for this Florida Girl adapting to life in northern Washington, you know? I mix it up in bulk, and I’ve been known to pack it up into jars for a simple handmade-with-love holiday gift. This year, I wanted to share the recipe with you in time to give you a chance to do the same!
My not-so-secret ingredient is maca – Lepidium meyenii – a plant in the brassica family (cousin to broccoli and all its cruciferous brethren) native to high altitudes of Peru. In the Andes, it’s long been eaten as a staple food and regarded for traditional medicinal uses. The dried root is thought to enhance endurance, and is known to contain glucosinolates and other compounds that can contribute to antioxidant and anticarcinogenic effects. It has a nutty flavor and aroma reminiscent of butterscotch that I really adore in my cocoa mix.
Continue reading “Maca Mocha Cocoa Mix”
Silky-smooth custard, salty-sweet caramel, pumpkin-spiced joy. This seasonal treat is a perfect fit for Instant Pot’s dessert wheelhouse – like we learned when we made Maple Espresso Creme Brulee and Greek Yogurt Cheesecake, high-pressure steam can be a very effective way to quickly and evenly cook any custard.
If you’ve never made caramel before, it’s an interesting reaction to observe. Upon heating pure sucrose, the sugar molecules begin to break down and their pieces get shuffled around to form a virtually infinite array of new and different compounds, each with unique flavors and aromas. This is why as caramel darkens, it gradually becomes less sweet and more complex.
Continue reading “[Instant Pot] Pumpkin Salted Caramel Flan”
This no-knead sourdough loaf is modeled after the dark, sweet, grainy rye breads I became accustomed to encountering in sandwich shops when I lived in southern California. They usually called it squaw bread (I wonder if they still do…) and it makes an excellent foundation for the veggie-loaded sandwiches they do so well down there.
Let’s take a moment to talk about molasses, and how it comes to be. When fresh sugar cane is harvested, it is pressed to yield a juice with about 15% sugar by weight. This cane juice is evaporated, and as water is lost, the solution passes its saturation point and sugars start to crystallize. The syrup is spun in a centrifuge to separate the crystals, which undergo further refinement on their way to becoming white sugar. The dark syrup that remains is molasses, and its darkness is a reflection of the complex products of the sugar cane’s plant biochemistry. Among the “impurities” fractionated into molasses from refined sugar are a significant amount of B vitamins and minerals, including iron, calcium, magnesium, copper, potassium and selenium.
Continue reading “[Sourdough] Dark Molasses & Honey Bread”
Calling all pistachio lovers! These perky pops are my new favorite summer treat. This simple recipe features none of the artificial flavors or colors that too often taint that old-school neon-green ice cream at the supermarket – just lightly sweetened whole-milk yogurt and plenty of roasted, salted pistachios.
Nuts and seeds are designed to fuel a baby plant through germination until they can develop enough roots and leaves to fend for themselves, which makes them very nutrient-dense foods. An ounce of roasted pistachios has about 6 grams of protein, 13 grams of fat, and 8 grams of carbohydrates (including 3 grams of fiber and 2 grams of natural sugars). Their biochemical profile supports antioxidant and anti-inflammatory activity, and clinical studies have demonstrated favorable effects on blood lipids, glycemic control and vascular function associated with pistachio consumption.
Continue reading “Pistachio Fro-Yo Pops”
My latest sourdough specialty is the almighty BAGEL. The technique that makes this bread so classically dense and chewy is a dunk in boiling water before baking. When the dough is boiled, its exterior undergoes starch gelatinization – granules of starch absorb water, they swell, and their tightly packed chains of molecules start to dissolve. This process gives the crust its chewy texture, and because the cooked crust restricts the bagel from continuing to rise/expand when baking, it’s also responsible for the interior’s dense crumb. Baking soda added to the water accelerates the Maillard reaction via increased alkalinity, promoting more browning during baking.
Continue reading “[Sourdough] Cheesy Kale & Everything Bagels”