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!

vegan chili

I needed to bring a meal to my friend who just had surgery, and it needed to be vegan. It was crazy-hard to come up with something doable and delicious (who knew I ate so much meat and dairy?), but I finally settled on this. It turned out well, I think. I served it with baked potatoes. Turns out cornbread has both eggs and milk. Sheesh!

RECIPE: Vegan Chili

Serves: 8

Calories: 203

Ingredients:

2 15-oz cans Fat-Free Vegetarian Chili

1 can petite diced tomatoes (undrained)

1 can red beans (undrained)

1 can black beans (undrained)

Celery stalk, finely diced

Garlic powder 

Minced onions

Chili powder (easy unless you want heat)

Dried oregano

Salt/Pepper

^^ (spices to taste)

Directions:

Dump it all in a med-lg pot and stir well. Bring to a boil. Reduce to a simmer. Let simmer for 20+ minutes. Serve warm.

Yummy when paired with corn bread, salad, and/or baked potatoes! Also, if you want to scrap the vegan aspect of it, it'd be pretty delicious (and better looking) topped with cheese/sour cream! 

chicken & barley soup

Original recipe from 365 Days of Slow Cooking.  I made it my own mostly because I was lazy and/or don't do well with directions. :)  I really liked how it turned out, though.  Even the kids loved it!  This will definitely be made again!


RECIPE: Chicken & Barley Soup

Serves: 10
Calories: 177 

Ingredients:
1 lb chicken breast
4 stalks celery, chopped
2 c carrots, chopped
2 tsp minced onion
1/2 c onion, diced (opt)
1 can diced tomatoes
1 (small) can tomato sauce
10 c chicken broth (or bullion+water)
{I went waay overboard with the bullion...oops.}
1 bay leaf
1 tsp dried basil
1/4 tap ground pepper
1 Tbsp olive oil
1/2 tsp garlic powder
(Add later) 1 c quick-cooking barley

Directions:
Chop/measure/prepare ingredients. Add all but barley to the slow cooker. Cool on high until boiling (about an hour), then reduce to low to finish (2-3 hrs). Add the barley for the last 30 minutes of cooking time. Remove the bay leaf before serving.

Serve warm with artisan bread on the side. Enjoy.