instant pot meatless butter “chicken”

This recipe is not my own. It is closely based on an AMAZING Butter Chicken recipe by “the Butter Chicken Lady” Urvashi Pitre (found both online and in her book, Instant Pot Cookbook). This is simply my meatless tweak of that recipe. It’s my faaaavvvv and so easy to make - using mostly pantry staples! Perfect comfort food. Mmm. Try it. And enjoy!



Recipe: Instant Pot Meatless Butter “Chicken” 

Serves: 10
Calories: 125

Ingredients:
• 2 c Chana Dal
• 4 c Water
• 1 Tbsp Chicken Bullion
• 1 14-oz Canned Tomatoes
• 1 Tbsp Minced Garlic
• 1 tsp Minced Ginger
• 1 tsp Turmeric
• 1/2 tsp Cayenne Pepper
• 1 tsp Smoked Paprika
• 1 tsp Kosher Salt
• 1 tsp Garam Masala
• 1 tsp Ground Cumin

To Finish
• 4 oz Butter, cubed
• 4 oz Heavy Cream
• 1 tsp Garam Masala
• 1/3 c chopped Cilantro (opt)

Directions:
Place all ingredients into an Instant Pot, EXCEPT for the butter, cream and 1 teaspoon of the garam masala.

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot. Blend together all the ingredients, preferably using an immersion blender. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

Serve over basmati rice.

Note: I like to cook the basmati rice at the same time as the chana dal. I just do the pot-in-pot method and leave the time as is. It works out perfectly!

cream puff pie

The amazing Christa of Orrin-and-Christa made this for us once, and I was absolutely blown away. So easy. So fancy. So good. Instead of needing to ask her for the recipe yet again, I decided to record it here. Try it; you'll be glad you did.

RECIPE: Cream Puff Pie

Yield: 24 servings

Calories: 193 ea

Ingredients: 

1 c. water

1/2 c. butter

1/4 tsp. salt

1 c. flour

4 eggs

1 pkg. instant vanilla pudding (large)

2 1/2 c. cold milk

2 tubs cool whip

Toffee bits 

Directions:
Preheat oven to 350F.

Bring to boil the water, butter and salt in a med saucepan. Remove from heat and add the flour all at once. Stir until a ball forms. **Let cool for 10 minutes.** Add the eggs, one at a time, mixing well before adding another.

Spread dough on greased cookie sheet and bake for 30ish min at 350F. Allow to cool.

Meanwhile, mix together a large pkg of instant vanilla pudding and less milk than it calls for, about 2 1/2 cups. Chill. Layer on top of chilled cream puff. Then top with cool whip and toffee bits. Serve cool.



Note: For the "good stuff" on top, Christa says: "You can do any kind of pudding and top with nuts or candies or chocolate syrup. It's the best dessert because it can be whatever you want!" When we had it the first time, she had put vanilla pudding on one half and chocolate on the other. Pretty yummy! She also recommends adding toffee bits or chocolate syrup- or both! Yum. You're welcome. 

almond joy cookies

My friend Rose and I went out for a quick dinner the other night at Great Harvest, a local soup and sandwich kind of place. As part of our meals, we could pick a cookie. They were specialing a new cookie that they called an Almond Joy Cookie. We thought they were pretty scrumptious, and I thought I could easily duplicate the idea. So I did. And they were yummy. I took them to a work party, and they were quite a hit. Hooray! This recipe's a keeper.

It's basically just an oatmeal cookie with chocolate chips, almonds and coconut added in.  Any yummy oatmeal cookie recipe should work.  But for my own benefit and for future reference, this is the recipe I used. 

RECIPE: Almond Joy Cookies

Yield: 

3 dozen cookies

Ingredients:

3/4 c. butter, soft

1 c. firmly packed brown sugar

1/2 c. sugar

1 egg

1/4 c. water

1 tsp vanilla

1 c. flour

1 tsp salt

1/2 tsp baking soda

3 c. uncooked oats

1 bag (2 c?) chocolate chips

1 c. slivered almonds

4 oz shredded coconut

Directions:

Preheat oven to 375F. Beat together butter, sugars, egg, water and vanilla until creamy. Add flour, salt and soda. Mix well. Stir in oats, chocolate chips, almonds and coconut. Drop by spoonfuls onto cookie sheet/stone. Bake at 375F for 12-15 minutes. 

funeral potatoes

These are a perfect dish to make in large quantities for a community gathering, such as a funeral. Hence the name. Or perhaps they were dubbed Funeral Potatoes because they make one think of Heaven (they're that good). Whichever the reason, Funeral Potatoes is how they are known to us. And they're amazing. In fact, they are my husband's favorite food. Comfort food at its finest. And this is the best recipe I've found for them -- from my sis-in-law Mindy, who got it from her Aunt Connie. Now I give it to you. You can thank me later.

RECIPE: Funeral Potatoes

Ingredients: 

1 can cream of celery soup

4 1/2 c. frozen hashbrowns (cooked, shredded potatoes)

1/4 c. butter

1/4 c. chopped green onions

2 c. sour cream

1/2 c. shredded cheddar cheese

2-3 c. crushed corn flakes

2 Tbsp. melted butter

Directions:

Melt 1/4 c. butter. Add soup, green onions, sour cream and cheese. Stir until blended well. Put potatoes in casserole dish and layer with sauce. 

Mix corn flakes and 2 Tbsp. butter. Spread on top of potatoes. 

Bake until heated through, 30 min at 350F. 

Note: This is best if made the night before or earlier in the day and then heated.

the very best banana bread muffins

 

This recipe came from Pam of For the Love of Cooking, who got it originally from Shelley from AllRecipes. I basically followed Pam's recipe, but I was generous with my spice measurements and lazy in my preparation (and I made muffins instead of loaves). Still, they turned out AMAZING!! Seriously, my favorite banana bread recipe so far! Buttery and moist without being too dense or greasy... fantastic rising... perfection. I will definitely be making these again...and soon!

RECIPE: The Very Best Banana Bread Muffins

Ingredients:

1/2 c butter, softened

3/4 c (packed) brown sugar

2 eggs

4 overripe bananas

1 tsp vanilla

2 c flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp salt

1/2 tsp nutmeg

Preheat the oven to 350F.  Grease your muffin tin(s). In a large bowl {or Kitchenaid mixer!} beat together the butter, sugar, eggs, bananas, and vanilla until creamy. Then add the dry ingredients and mix (don't over mix). Pour/spoon the batter into your muffin tin(s). Bake for 25ish minutes or until a toothpick inserted in the center comes out clean. Enjoy!

** Links to original recipe(s):

http://www.fortheloveofcooking.net/2011/02/banana-banana-bread.html

http://m.allrecipes.com/recipe/20144/banana-banana-bread

sugar cookie bars

This recipe is courtesy of my used-to-be next-door neighbor and always-will-be friend, Aubrey.  I'm not sure where she got it, or if it was her original creation.  Either way, it's delicious and worked out great- even with the toss-it-all-in-at-once approach I used.  Top it with orange frosting and spooky sprinkles, and it's the perfect Halloween treat!  Here is the recipe I used.  Note: This recipe also makes great sugar cookies, just bake for less time (10ish min).  I also froze individual cookie dough balls (on a sheet cake pan, then transferred them to a ziploc once they were solid), and they froze and thawed etc. really well!

RECIPE: Sugar Cookie Bars

Ingredients: 

1 c sugar

2 eggs

1/2 tsp vanilla

1 Tbsp milk

2 1/4 c flour

1/4 tsp salt

2 tsp baking powder

1/4 c shortening

1/4 c butter

Directions: 

Preheat oven to 375F. Add the first set of ingredients into a mixer (or large bowl).  Mix. Then add the second set of ingredients.  Mix until dough forms but not too much after.  Pack into a (greased) 9x13 cake pan.  Then bake at 375F for 15-20 minutes, or until cooked through and golden.  Let cool, then frost/cut/eat! :)

cheesy garlic biscuits

I made jambalaya the other day and wanted something yummy to go with it.  I already planned to serve it with green beans (somehow that is a logical side dish to me, not sure why), but I wanted something more.  I saw a picture of jambalaya served with what looked like a cheesy biscuit and knew that's what I wanted to make.  I googled a recipe for cheesy biscuits and ended up combining several that looked promising to create my own.  Here's what I came up with.



RECIPE: Cheesy Garlic Biscuits

Yield: 12 large biscuits
Calories: 227

Ingredients:
2 1/2 c. flour
3/4 tsp salt
5 tsp baking powder
1/2 tsp cream of tartar
1 1/2 tsp garlic powder*
3/4 c butter
1 c milk
1 c shredded cheddar cheese
(opt) dash of dill

Directions:
Mix the dry ingredients (flour down to garlic powder) in a medium bowl.  Cut in butter.  Add milk, adjusting if necessary (if it's too wet, add more flour- just a tbsp or so at a time).  Stir in the cheddar cheese (and dill, if you want it).  Drop onto a baking stone/sheet in 12 large mounds.  Bake at 400F for 18-20 minutes.

*Would also be good with actual minced garlic in it.  Mmm.

bananas foster

I first had Bananas Foster at a Relief Society activity. The recipe was my friend Belinda's. I swear I wrote the recipe down somewhere, but when I searched for it this morning, it was nowhere to be found. I searched online, but none of the recipes sounded right. So I improvised. And it. Was. Delish.

If you've never tried Bananas Foster on waffles, you're in for a treat! Seriously, who knew waffles could be so rich and amazing? Give it a try. You'll be glad you did.

RECIPE: Bananas Foster

Ingredients:

1/2 c. butter, cubed

1/2 c. packed brown sugar

3 bananas, sliced

vanilla extract

rum extract

cinnamon

nutmeg

Directions:

In a frying pan over med-high heat, melt butter. Add brown sugar and stir to dissolve. Bring mixture to a bubble. Add a sprinkling of cinnamon and a dash of nutmeg. Continue to bubble for 2ish minutes. Add sliced bananas, stirring to coat. Add a tiny splash of vanilla, followed by 4ish drops of rum extract. Stir to combine. Continue to bubble and stir for a minute then remove from heat.

Serve warm over waffles, ice cream, or whatever suites your fancy. Top with whipped cream or Cool Whip if desired, adding nuts for crunch and/or sprinkling with more cinnamon for aesthetics. Eat up and enjoy!

biscuits and gravy

Biscuits and gravy are a staple breakfast in this household. I make them from scratch, which makes Derek think I'm amazing {don't tell him they're easy} and makes me feel pretty domestic. If we ever have a lazy Saturday morning or something, these are often on the menu. James will request them by name {While looking in the pantry like I often do when considering meals, he'll say, "hm... how about biscuits and grabey?"}... and when we have time, I'll honor his adorable little request. So try them out. They're fabulous. And watch your family devour!

RECIPE: Biscuits and Gravy

Tip: I seem to take forever to get the gravy to the right consistency {reduced down enough}, so I find that starting on the gravy first then doing the biscuits while the gravy reduces down is the best way to get the whole meal ready around the same time.

Recipe: Country-style Sausage Gravy

Ingredients:

1 lb. sausage {I prefer Jimmy Dean Mild sausage in the lil' tube.}

2 Tbsp. butter

1/4 c. flour

milk (lots- like 1/2 gallon)

salt/ground pepper- lots, to taste

First brown the sausage in a large skillet, over med-high heat. Then (I don't drain the grease; I use it to flavor the gravy and add to the roux.) add the butter and let it melt. Sprinkle the flour on top and mix it in a bit. Let the flour bubble for a minute to cook the floury/glue taste out. Increase heat to high. Add milk, a cup or two at a time, whisking it in as you go. Let the milk get hot/boil before you add more. This hopefully will speed up your thickening. Add as much milk as you think you want; I add about 1/2 gallon... we like gravy around here. Season as you go with salt and freshly ground pepper. You'll want a good deal of both and probably more than you'd think {taste it to see what you like}, especially the pepper. Once the gravy's reached the consistency you like (it should at least coat the back of a spoon), you're done!

Recipe: Biscuits

{Note: The biscuits recipe is not in any way mine. I got it from my Better Homes and Gardens New Cook Book -- p. 129 of my pink, breast-cancer edition. I do the "Drop Biscuits Supreme" version. Here it is.}

Ingredients:

3 c. all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

3/4 tsp. cream of tartar

3/4 c. butter (or 1/2 c. butter and 1/4 c. shortening)

1 1/4 c. milk

Directions:

Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender {pastry cutter?}, cut in butter until mixture resembles course crumbs {I do until they're about pea-sized}. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir until mixture is moistened. {Note: I do none of those last couple of things... just dump in the milk and mix it up with my wooden spoon or whatever. It works fine.}

Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. {I often make about a dozen and a half or so, liking smaller biscuits. Derek likes 'em big, so he does the 12. Also, we cook them on our Pampered Chef stone... not greased. They turn out great!} Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.