Zingiberis in the Kitchen.

Lentil Meatballs-Italian Style Adapted from:  Original Recipe Ingredients 3/4   cup   dried brown lentils   2   tablespoons   olive oil,   divided 1  medium onion,   diced 3   garlic cloves,   divided and minced 1   cup   rolled oats   (optionally gluten-free) 2   tablespoons   tomato paste 1   tablespoon   yondu 1 1/2   teaspoons   red wine vinegar 1   teaspoon   dried oregano 1   teaspoon   dried thyme 1   teaspoon   dried basil 1/2   teaspoon   red pepper flakes 1/2   teaspoon   liquid smoke   (optional) 1/2   teaspoon   salt,   or to taste 1/2   teaspoon   black pepper,   or to taste Instructions If using dried lentils, place them into a small saucepan and cover them with water. (If your lentils are canned or precooked, skip to step 5.) P...

Lemon Piccata "Cutlet" recipes-vegan Adapted from:  Original Recipe 1 head cauliflower, florets broken apart 1 15-ounce can chickpeas, drained and rinsed 1 onion, diced small 2 garlic cloves, minced 1 teaspoon turmeric 1 teaspoon chikin bouillion or vegan chicken salt 1 cup panko   bread crumbs Pepper to taste Place cauliflower, onion, and garlic in instant pot with the minimum required chicken stock.  Cook for 5 minutes. Rapid Release Strain liquid keeping the cauliflower, garlic, and onion. (pro tip, use the flavorful liquid as a stock in another recipe!) In a large bowl, add drained chickpeas, smash with masher.  Add rest of ingredients.  Mash till it comes together. It will be wet but hold together without falling apart.  If it's too wet, add a touch of flour/starch of choice and combine.  Using a large cookie scooper, scoop out 2 inch balls and form into patty. Place on to a n oiled pan or baking dish. Continue with...

Lentil Taco (perfect with the lentil tortillas) 1/2 cup   black lentils 1 1/2 cu p broth of choice 2 dried chilis of choice 1/2 cup of broth of choice Juice of a lime 2 cloves of garlic, peeled 1/2 tsp   salt 1/2 tsp   cumin 1/2 tsp   coriander 1/2 tsp of Badia seasoning Rinse the lentils. Place them in a sauce pan with the broth, Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes.  In a dry sauce pan, add chilis till softened over medium heat.  Remove stems and seeds.  In a blender/food processor, add chilis broth, juice of a lime, garlic, and rest of the seasonings. Puree till smooth.   Pour into with lentils and continue cooking a few more minutes stirring frequently and crushing some of the lentils on the side of the pan to create a little bit of paste.   Serve over red lentil tortillas with favorite toppings like chopped cilantro, ...

Red lentil tortillas Adapted from: Original Recipe 1 cup  split or whole red lentils, rinsed and drained 2 cup s water 1 tsp of Badia complete seasoning 1 tsp of ancho chili powder 1/2 tsp of yondu INSTRUCTIONS Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours. Do not drain lentils. Add the entire contents of the bowl (soaked lentils and remaining water), seasonings and yondu to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of the container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup. Heat a nonstick skillet (well-seasoned cast-iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter). Once warm, add 1/4 cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batt...

Vegetarian with dairy Chilaquiles INGREDIENTS Red Sauce (yields 2 cups) 3 tablespoon s flour (whole wheat, all-purpose, or gluten-free blend all work) 2 tablespoon  ancho chili powder 1 teaspoon  cumin ½ teaspoon  garlic powder ¼ teaspoon  dried oregano 1 tbsp Badia Complete Seasoning 3 tablespoon s extra-virgin olive oil 2 tablespoon s tomato paste 2 cup s vegetable broth 2 tablespoon s chopped fresh cilantro, plus additional for garnish 1 teaspoon  apple cider vinegar or distilled white vinegar Everything Else 5  big handfuls ( 5 ounce s) corn tortilla chips, or homemade crispy baked tortilla chips ⅓ cup  crumbled Cotija, queso fresco or feta cheese 1  small handful (about  3 tablespoon s) very thinly sliced radish, or chopped red or green onion 1  ripe avocado, thinly sliced, or  guacamole Optional: 4  fried eggs  or scrambled eggs or poached eggs 1  small lime, cut into wedges INST...

These recipes are untested but I am putting them here so I don't lose them when I am ready to cook em! Butternut Squash risotto-vegetarian with dairy 2   tablespoons   butter or extra-virgin olive oil 1   shallot. chopped 3   garlic cloves, chopped 2   cups  rice 1/2   cup   white wine 4   cups  ' chkin' broth 16   ounces   fresh cubed butternut squash 1/2   cup   grated Parmesan cheese 1 tsp of yondu black pepper to taste Instructions Set Instant Pot to sauté, and add butter or olive oil, shallot, amd garlic. Cook, stirring often, for about 2 minutes, just until the shallot is softened. Stir in the rice and cook for 2 minutes. Stir in the wine and cook 1 minute more. Stir in the chicken broth and squash. Cover, seal, and cook for 6 minutes on manual/high pressure. When the 6 minutes is up, allow pressure to release naturally for 15 minutes, then open the valve to release the rest. ...

I have 2 instant pots.  People ask why?  This recipe is why. 1 pound of shrimp, deveined, peeled Juice of one lemon 1/2 cup of red/yellow/orange peppers, chopped 1/2 cup of chopped onion 1/2 cup of chopped celery 3-5 cloves of garlic, chopped 1/2 cup of Spanish chorizo, sliced Oil or Ghee (Goddess Ghee makes the BEST one) 11/2 cup of chicken stock 1 tsp of seasoned salt (I use Penzey smoky salt) Roux 1/4 cup of ghee or butter 1/4 cup of flour Grits 1  cup of old fashioned grits (not instant) 3 cups of chicken stock 2 cups of milk, half and half etc 1 cup of cheese, cheddar or cherve etc 1 tsp of salt 1 tsp of pepper Turn on your saute on the IP, cover the bottom of the pan with ghee/oil and start adding in the peppers, onion, celery, garlic and chorizo.  Saute a good 5 minutes till everything is sauteed and orangey from the chorizo. Add in the shrimp and juice of the lemon.  Then the chicken stock and salt.  Scrape the bottle and st...

Instant Pot Mushroom Tempeh Bourguignon We try to eat meatless a few days a week.  Here's my take on the infamous bourguignon.  You can leave out the tempeh and it's still delish. You can also omit the faux beef stock for a tbsp of marmite or a tsp of amino liquid with the soaking water. Tempeh, about a cup Amino or marmite 3 tbsp of oil 1 onion, chopped (a cup) 3 carrots, chopped (a cup) 1 shallot, diced 16 oz mushrooms, quartered. (your choice of which) 2 celery stalks, (a cup) 2 cups of red wine, (1/2 bottle) 3 red potatoes, chopped (a cup) 4 cloves of garlic, smashed/chopped 1/2 cup of dried mushrooms, soaking in 3 cups of faux beef stock (I use shi take) 1/4 cup of julienned sun dried tomatoes 2 bay leaves 4-6 sticks of thyme Salt/Pepper to taste Cut up the tempeh into chunks to mimic "beef" chunks.  Place in small bowl and add a couple of tsp of amino and let it soak. (or 1 tbsp of marmite to 1/4 cup of water) I do this about an hour befo...

Mushroom Salt I love making this as my "MSG" in my cooking.  It really makes flavors shine.  3-4 dried mushrooms of choice (fave are porcini or shi take) 1/8 cup of salt 1 tbsp of Penzey's Garlic Lovers garlic Place all in a coffee grinder/vitamix and grind once or twice.  Let it sit a minute so it doesn't puff out at you.  Shake into your favorite shaker or reuse a glass spice jar. Salt-Free Herb Mushroom Seasoning 3-4 dried mushrooms 1 tbsp of pepper 2 tbsp of Penzey's Garlic Lovers garlic 1 tbsp of Penzey's Minced Onion 1-2 tbsp of herbs* *variations Italian-oregano, basil Greek-oregano, marjoram, rosemary, thyme Eggs-chives, parsley You can also substitute the salt for your favorite salt replacement.

Basic but Awesome Meatballs Simple but delicious is the way to go with these.  There are so few ingredients so each one really should be a great product or fresh.  This is not the recipe to cut corners. 1 pound of ground pork 2 eggs 1/4 cup of freshly grated Locatelli (or parm of your choice but FRESHLY grated plz) 1/2 cup of bread crumbs soaked in 2 tbsp of milk (really makes a diff) 4-5 cloves of fresh minced garlic 1 tbsp of worceshire sauce 1 tsp of black pepper 1 tsp of mushroom salt (see recipe on blog) Mix the above thoroughly.  Use a small ice cream scoop to make the same sized meatballs.  Air fry in your favorite airfryer, or bake in a 400 oven or fry in a bit of oil.  Or cook raw in your homemade tomato sauce. (use leaner pork if doing this)