Zingiberis in the Kitchen.

 Faster than takeout Vegetable Curry over rice This recipe is for nights I don't really wanna cook but cutting back on eating out so much.  It's so easy to add stuff to make it your own. I always keep these ingredients on hand in my pantry.  This feeds 2. 1 bag of fave veggies Can of garbanzos, drained 1 pkg of S&B Japanese Curry paste OR Trader Joes Curry in a jar or other quick curry sauce 1 cup of basmati rice 1. In an instant pot, pour in 1 cup of basmati rice and 1 cup of water. Close and cook 5 minutes.  If in pan, 1 cup of rice and 2 cups of water.  Bring to a boil and cover. Turn heat down to low and cook 20 minutes. 2.. FOR S&B- In an instant pot OR pan, bring 2 cups of water to a boil and add veggies and garbanzos.  Stir through till it's just warmed through.  About 5 minutes.  Salt/pepper lightly.  Add in cubes of the curry paste and let it melt and thicken sauce. About another 2 minutes.  Take off heat and cover....

One pan Chicken and veggies with sherry pan sauce over couscous This is a simple dinner that can be done in 30 minutes including prep.  I kept it simple but you can dress it up as much as you want. Check IDEAS at the end for more variations. For 4 people 4 boneless and skinless breasts OR thighs of chicken Salt/Pepper Cornstarch for dusting Ghee/oil  2 cups of Taylor's Sherry (or a good sherry, NOT hollands) 1/2 cup of chicken stock 16 oz Veggies of choice (I used a frozen Mediterranean Vegetable blend) 2 cups of couscous 2 cups of stock or water Parsley for garnish, optional 1. Salt/pepper chicken liberally on both sides.  Place a plastic wrap on it and wet the top with a damp hand.  Then pound thin.  The damp surface will help the hammer glide over the surface and reduce tearing the chicken.  Dust liberally both sides with cornstarch and shake off.2. 2. Place a couple of tbsp of ghee or oil in pan over medium high heat.  Cook both sides of the chicke...

Vegan Cuban Bean Burgers 2 cans of black beans OR 3 cups of cooked black beans 1 onion, chopped finely 1 red bell pepper (you can use green), chopped finely 4 cloves of garlic, smashed and chopped finely 1 tbsp of tomato paste Handful of cilantro, rolled and chopped finely Juice of a lime (about 2 tbsp) About 3 tbsp of spanish green olives with pimientos, chopped finely 1 tbsp of capers Tsp of each: Badia Complete Seasoning, Cumin, Oregano, and onion powder. (yes there's fresh and dried onion in this) Scant 1/2 tsp of Spanish smoked paprika Salt/Pepper to taste (should be fine between olives/capers) 1/4-1/2 cup of panko Optional Mayo Sauce: 1/2 cup of "mayo" 1/4 tsp of each: badia complete seasoning, oregano, cumin. Healthy pinch of smoked paprika Pinch of salt Spread one can or 1 1/2 cup of beans on a cookie sheet and bake 15 minutes at 375 to "dry" out, In a saucepan/skillet, add a little olive oil. Saute onion, peppers, and tomato pa...

Bang Bang Shrimp in a hurry Bag of Boom Boom shrimp (found at whole foods, see note below for more details) Sauce: 1/2 cup of mayo 1/2 cup of sweet chili sauce (see note below) 1/4 cup of honey 1-2 tbsp of sriracha Airfry or oven fry shrimp till cooked through and piping hot. In a large bowl mix above sauce ingredients while shrimp is cooking. Add hot shrimp to the bowl and swirl to coat and shake out onto a plate and serve immediately.  I serve this with this site's Tom Yum Fried rice. Notes:  Boom Boom shrimp is a gluten-free coated shrimp that is all ready to be cooked.  You can sub out for tempura or batter-fried shrimp.  Breaded shrimp won't work as it will just get soggy. You can find sweet chili sauce in most stores.  I have seen it called Thai Sweet Chili.  It is also the dipping sauce for spring rolls.  You can make it as well but this is a quick recipe for nights that I dont' want to order in but want comfort take out foods!

Tom Yum Fried Rice TIP: Use cold leftover rice.  If cooking on same day, cook earlier than dinner time and place in the freezer till you start cooking.  Or in the fridge if you do it on the morning of.  The goal is cold rice. 4-5 eggs, lightly stirred with optional below. Optional-Add 2 green onions chopped to eggs. Or 2 tbsp of fresh chives. 1 bag of broccoli slaw (Unsauced and found in produce dept-great short cut) 2-3 cloves of garlic, chopped 1 small onion, chopped 3-4 tbsp of Tom Yum Paste (see note below) 3 cups of cold rice 4 stalks of green onions Soy Sauce to taste Cold-pressed sesame seed oil In a large wok/pan add oil of choice to cover the bottom of the pan.  Set heat on medium and when shimmering, add eggs.  Cook till just done, slide eggs out to a plate to reserve.  Add more oil to the pan and saute the slaw, garlic, and onion on low heat as not to burn.  Add a couple of tbsp of water to steam slaw.  Cook till evapor...

Quick notes on times for Instant Pot: On High Pressure unless noted. 40 minutes for unsoaked black/red/white/garbanzo beans.  Drain and use in the recipe as directed. 15 minutes for bagged idaho potatoes. Drain and use. 6 minutes for grits. Natural release. 4 cups of liquid to 1 cup of grits. 7 minutes for rice.  (same if you add veg/onions/chicken pieces etc) 10 minutes for kale. Add rest of soup items and cook again for 7 minutes. (zuppa toscana) 10 minutes for Minced meats/veg 5 minutes for frozen shrimp.  2 minutes for thawed shrimp. Pasta-equal parts water/pasta and add more water if top is exposed.  Cooking time is the lowest time indicated halved then minus 2.  Ex. 10-12 minutes on the package.  Half of 10 is 5, minus 2 equals 3 minutes of cooking time.  MUST DO QUICK RELEASE.

Simple fish taco with cilantro lime slaw. Fish: Firm flesh fish of your choice (I have been using salmon), left in filets Juice of a lime 1 tbsp Chili powder (I use Penzey's Ancho Chili powder) 1 tsp Cumin 1 tsp Onion Powder 1 tsp of Oregano Pinch of sugar Salt/Pepper to taste Slaw: Pkg of angel hair cabbage Juice of one lime 1/2 cup of chopped cilantro 2 green onions, chopped 1/4-1/2 cup of mayo Salt/Pepper to taste Squeeze lime on fish on all sides.  In a small ramekin, mix up the spices well.  Sprinkle on all sides of the fish.  I use an airfryer to cook my fish at this point. You can roast in oven or pan saute.  Your choice. Slaw-Add all ingredients in a bowl and mix.  Assemble taco:  Add fish to your fave tortilla and top with slaw. 

Another Enchilada sauce for your fave recipes: There's a version with chili powder and oil.  This is the version that I prefer to use. 4-6 dried peppers of choice, I use 1 chipotle, 2 ancho, 2 quajillo, and 1 mulato 3 cups of boiling hot water 2 tsp of salt 2 cloves of garlic 1/8 cup of good olive oil Soak peppers in hot water.  With gloves on, remove from water and cut off the stem.  Make a slit and scrape out the seeds if you don't want it hot.  Usually, I just take off the stems.  Reserve a cup of the soaking water.  In a blender or food processor, add in the soaked peppers, reserved liquid, salt, garlic, and oil.  Blend till smooth.  Add fresh water if you want the consistency to be thinner. (I usually end up adding about 1/2 cup worth)  You might want to taste for salt but it should be plenty.   Add it to your favorite enchilada or chilaquiles dish.

Instant Pot Enchilado De Camarones over grits (Cuban creole shrimp) Camarones| 1 onion, chopped 1 red pepper, chopped 3 cloves of garlic, smashed and chopped 1 tbsp of capers 2-3 tbsp of chopped spanish olives 1 small jar of tomato sauce 1 pinch of saffron threads 1 cup of white cooking wine (or regular white wine) 1 tbsp of Badia Complete Seasoning 1 tsp of black pepper 1 pound of shrimp. keep frozen Juice of one lime In instant pot, press saute.  Add in enough olive oil to cover the bottom of the insert and saute onion and red pepper till softened.  Add in garlic, capers, and olives with tomato sauce.  Stir through and let simmer.  Meanwhile, add your pinch of saffron to the wine.  Once the sauce is bubbling up, add in the rest of the ingredients except the lime and stir.  Secure lid and turn regulator and cook for 5 minutes on high pressure.  Quick Release.  Add lime juice to mixture and stir. Taste for salt and salt as desired ...

Simple but delicious pizza crust 1 1/2 cup of warm water (110* degrees F) 3 tsp of yeast, fast acting 1 tsp salt 1/2 tsp of brown sugar 2 tbsp of olive oil 3-4 cups of AP flour Pour into a large bowl the above ingredients except the flour. (you can also proof the yeast with the water first to ensure potency and then add rest) Stir with a Danish dough whisk (or wooden spoon) and add flour till it forms a ball in the bowl.  Once it forms into a ball, dump onto a floured surface.  Knead by pushing it down firmly across the surface and then fold in half and "push" the fold into the ball while pushing against the surface of your counter.   Rotate slightly and repeat the motion. Set the timer for 10 minutes to knead this fully.  The dough should start to lighten in color and become more and more pliant.  The surface should look smooth and not torn up.  It should be where you can poke it without breaking the surface and fill back in slowly.  ...

Holiday cookies Peppermint crushed sugar crackle cookies 8 candy canes   crushed (1/2 cup) ½   cups   butter   softened 1   cup   granulated sugar 1   teaspoon   vanilla extract 1   egg ¼   teaspoons   salt ¼   teaspoons   baking powder ⅛   teaspoons   baking soda 1 - ½   cup   all purpose flour ½   cups   powdered sugar 4 candy cane, crushed as above (1/4 cup) Instructions Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside. Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined...

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. ...