Saag - Instant Pot

Ingredients

 

• 2 tablespoons butter
  
• 2 onions diced
• 4 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 lbs greens of any kind, rinsed.  I like to use a combination of mustard greens and spinach
  

Spices

• 2 teaspoons salt
  
• 1 teaspoon  ground coriander
  
• 1 teaspoon  ground cumin
  
• 1 teaspoon  garam masala
  
• ½ teaspoon black pepper
  
• ½ teaspoon cayenne
• ½ teaspoon turmeric
•  Pinch dried fenugreek leaves
• Ghee or butter for serving

Instructions

 

• Press the “saute” button on the Instant Pot and add the butter. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
• Add the greens, stirring until it wilts and there’s enough room to add everything.
• Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
• Naturally release pressure.
• Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).
• Stir in the dried fenugreek leaves.
   
  You can add paneer at the end of you like.  My recipe for Finnish Bread Cheese works well.  
  
   
  Source: adapted from My Heart Beets

Honey Baklava

3 cups chopped walnuts (360 grams) or any mixture of nuts. 

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1½ cups butter

½ cup honey

1/2 package (16 oz) filo pastry sheets

 

1. Preheat the oven to 325˚.

2. Combine walnuts, cinnamon, nutmeg, and cloves in a medium bowl. Stir well until the spices seem evenly distributed.

3. Set aside ½ cup of the butter and stir the honey into the remaining 1 cup of clarified butter.

4. Brush the bottom of a 13x9x2-inch baking pan with butter.

5. Open the filo pastry. Cover it with waxed paper and a damp kitchen towel to keep it from drying out. Every time you take out a sheet, cover it up again.

6. Place a piece of filo in the pan and brush it with the clarified butter. Repeat with 9 more sheets, brushing each one with more butter, for a total of 10 sheets.

7. Spread 1/3 cup of the walnut mixture over the filo. Place a sheet of filo over the walnuts and brush it with the honey/butter mixture. Add a second sheet of filo and brush it with the butter mixture.

8. Repeat Step #7, adding 1/3 cup of walnuts and two sheets of filo, each brushed with the honey/butter until you have used all of the nuts.

9. Top with 10 or 12 more filo sheets, brushing each one with clarified butter.

10. With a sharp knife, cut the baklava lengthwise into fourths, being careful to cut all the way through.

11. Cut diagonally across the first cuts to make diamond shapes.

12. Bake at 325˚ for 45 minutes.

14. Remove from the oven and immediately spoon the cool honey syrup over the Baklava.

15. Cool on a rack.

 

Leftover baklava can be frozen. When ready to eat, place the unwrapped pieces on a baking sheet in a 325˚ for about 12 minutes, or until heated. Allow to cool before eating.

 

Nuts can also be roughly ground rather than chopped. 

 

Optional: Add a tablespoon or two of flavorful booze or a teaspoon of vanilla to the honey sauce.  

 

 

Source: several recipes floating around the internet.

Beet Salad

 Spring mix or red leaf lettuce or any variation thereof
1 pear or granny smith apple, chopped 

3 beets

Handful of roasted pecans, chopped

Red onion, thinly sliced

Feta cheese

Balsamic vinegar

Olive oil

Freshly ground black pepper

Cauliflower Mash, No cheese

2 heads cauliflower
1 head garlic, peeled
1/2 stick of butter
Salt & Pepper

Steam or boil vegetables until tender.  Drain.   Masticate veggies until creamy using a boat motor or food processor.  Add butter and season with salt and pepper. 

Honey Rice Pudding

2 eggs
2 cups milk
1/3 cup honey
1 teaspoon vanilla
1 1/2 cups cooked rice
1/2 tsp. nutmeg
1/2 cup raisins (optional)

Beat eggs well. Add milk, honey, vanilla, rice, nutmeg, and raisins.

Oven version:  Bake in a 1 quart casserole for 1 to 1 1/2 hours at 350°. Test for doneness by inserting a knife into the center. If it comes out clean it is done

Stovetop version:  Cook atop stovetop until it comes to a boil, stirring continuously; add rice, heat through.  Pour in a glass dish and chill.

Indian version:  Use stovetop recipe and use cardamom instead of nutmeg.  Omit raisins.


Source:  Mom's recipe, adapted.

Zucchini Fritters

2 zucchini, grated
Salt

1 oz almond flour
1-2 cloves garlic*, minced
3 eggs
Pepper

Olive oil

Toss grated zucchini with a generous pinch or two of salt; let rest in bowl for 5-10 minutes.  Squeeze excess moisture out using a cheesecloth or nut milk bag.  Mix zucchini with remaining ingredients.  Fry in olive oil over medium heat; roughly 2 minutes for the first side, 1 minute for the second, until golden brown and cooked throughout.

*Onions or chives work well in conjunction with the garlic.

Chanterelle Omelette

Eggs
Fresh chanterelles sauteed in butter
Cream cheese
Gruyere cheese
Fresh minced sage, 3-4 leaves
Salt & Pepper

Beat the eggs.  Add sage to beaten eggs.  Season with salt & pepper.  Toss eggs in oiled or buttered cast iron or nonstick skillet and assemble filling (mushrooms, dollops of cream cheese and gruyere cheese).  You should know how to cook an omelette. Cook.   Eat.

White Vegetable Puree

This is a nearly dairy-free version of the cauliflower mash, with more depth of flavor.  It contains butter, but my body doesn't react badly to butter the way it does to cheese and cream.  Stands up well against gamier meats, like venison.

1 head cauliflower, chopped
1 small bulb garlic, peeled
1-2 turnips, peeled & diced
Celery root (2), peeled & diced
1/2 stick butter
salt & pepper

Steam or boil vegetables until tender.  Drain.   Masticate veggies until creamy using a boat motor or food processor.  Add butter and season with salt and pepper. 

Herb Fritatta (Kuku)

1/4 c. butter

6 eggs
1 tsp. cumin
1 tsp. coriander
1/2 tsp. turmeric
1 T dried fenugreek leaves
1/8 tsp. cinnamon
1 tsp. salt
1 tsp baking powder
1 tsp. freshly-ground black pepper
1 bunch chopped fresh dill
1 bunch chopped fresh cilantro
1 bunch chopped fresh parsley
2 bunches chopped green onions

Preheat oven to 325.  Place butter in cast iron skillet and set in oven as it heats until butter has melted.  Mix remaining ingredients and pour egg mixture into pan.  Bake for 45 minutes until the edge is golden brown.

Crispy Green Beans

16 oz fresh green beans
3 T olive oil or coconut oil
1 clove garlic, minced
1 tsp sesame oil
1 T soy sauce (I use Bragg's)
1 tsp black vinegar
3 T toasted sesame seeds (optional)

Heat wok to the highest temperature you can get it to and add oil.  Saute beans in oil in batches until their skins blister and they begin to brown.  Add garlic and cook for about a minute.  Add remaining ingredients and serve.

Nice appetizer or side dish.

Asian Coleslaw

Vegetables:
2 cups cabbage, shredded
2 cups red cabbage, shredded
1-2 cups kale, chopped
2 cups Napa cabbage, chopped
1-2 cups shredded carrots
1 bunch cilantro, chopped
2 cups bean sprouts
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 English cucumber, chopped

Dressing:
1 lime, juiced
1/2 cup olive oil
2-3 T sesame oil
1/3 c. honey
3 T fresh ginger
3 cloves fresh garlic
1/3 c. soy sauce

Puree dressing ingredients in blender until creamy.  Toss chopped vegetables with dressing.  Keeps fairly well in the refrigerator for several days, if you exclude the cucumber, (which gets soggy).

Kale Salad

Dressing:
3-4 cloves fresh garlic
1/2 c. olive oil
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper

Finely mince garlic.  Shake all ingredients together in a container with a lid.  Or, if you're lazy and don't want to chop garlic, puree everything in a blender until smooth.  The flavor seems to be a bit better if you take the time to mince the garlic separately, but the dressing is creamier if you puree it.

Toss with:
2 large bunches kale, chopped (Dinosaur/Black kale is my favorite; I prefer a rough julienne)
Grated Parmesan cheese (about 1/4 cup or as desired)

Source:  Dr. Weil True Food Kitchen cookbook

Mango Chutney

Generous pinch of each of the following:
black mustard seeds
nigella seeds
fennel seeds
fenugreek seeds (These are hard- crush w/ mortar and pestle first)
cumin seeds

Saute seeds in a tablespoon or two of olive oil in a small skillet or saucepan until fragrant and mustard seeds begin to pop.

Add:
1/2-1 inch fresh ginger, grated

Cook for 1-2 minutes and add:

2 mangoes, peeled and diced

1/2 tsp chili powder
pinch of asafetida
salt, to taste
honey, to taste

Serve warm or at room temperature.

Cilantro (Coriander) chutney

2 ounces or so fresh cilantro
6 scallions
2 jalapenos
1 tsp sugar or a few drops stevia, to taste
2 T chopped ginger
1 tsp. ground cumin
1 tsp. salt
1/4 cup lemon juice
1/4 c. olive oil

Pulverize in a food processor.

Green Beans and Boletes

12 oz green beans
1 small onion, thinly sliced
tablespoon or two of butter
handful of dried boletes, reconstituted in water, water reserved.
teaspoon or so of lemon juice or dry vermouth
salt and freshly ground black pepper

Soak boletes in tepid water until pliable.  Squeeze out excess water; set mushrooms aside, reserving soaking water.

Saute onions in skillet over medium heat until they start to become translucent.  Add green beans and boletes.  (If I have time I prefer to French them because it creates a lovely mouthfeel (and the beans cook more rapidly).

Add a little salt and pepper and saute vegetables until the beans are al dente.  To speed up the cooking process, I add a little bolete soaking water (a tablespoon or two at a time) so that the beans steam as they cook.  

When beans are cooked, add the lemon juice or dry vermouth and adjust salt and pepper.  Sometimes I add a little additional butter at the end.

Red Pepper Soup

4 large red bell peppers, chopped
1 bulb garlic (about a handful of cloves)
1 onion, chopped
3 stalks celery, chopped
32 oz chicken broth
handful of fresh basil
salt & pepper
olive oil or butter
1 cup or so heavy cream (optional)
Salt & freshly ground black pepper
pinch of red pepper flakes

Saute vegetables and aromatics in fat until tender and onions begin to turn golden and translucent.   Add chicken broth and simmer 30 minutes or so.  Add basil and cream and transfer to a blender.  Puree until smooth.  Adjust seasonings if necessary.

Spinach Artichoke Dip

 I have modified this recipe to better suit my dietary needs and my tastebuds.  I felt that it was too cheesy, so I doubled the spinach.  More fiber and nutrients!  More spinachy goodness!

1 8-oz pkg cream cheese
1/4 cup sour cream
1/4 cup mayonnaise 
1/2 cup parmesan cheese (I have also used sharp cheddar cheese.  Probably any aged, flavorful cheese works for this)
16-18 oz spinach, fresh or frozen (typically, it's 2 bags or 2 boxes.  I prefer fresh.)
14 oz can of artichoke hearts, drained and chopped
1/2 tsp red pepper flakes
1/4 tsp garlic powder

Cook the spinach in a small amount of water if fresh and toss the entire package into a dry saucepan  and cook until water has evaporated if frozen.   Add artichoke hearts and cream cheese, stirring until cheese has melted.  Add remaining ingredients, mix well.  Top with additional parmesan cheese if necessary.  Transfer to a shallow ovenproof dish  and bake at 400 degrees until hot and bubbling and slightly browned.

Yemeni Rice

Chop onion until it makes about 1/3 cup.

Heat olive oil in sauce pan.  Add onion and fry over fairly high heat, stirring until golden brown, but not burned.

Add 1 cup of Basmati rice and continue stirring constantly over high heat until all the rice is hot and has been coated with oil, about 3 minutes.

Add hot water until the rice is covered about ½ inch.  Be careful, because the rice will be hot and when you add water the steam may burn your hands.  

Add 3 or 4 cardamom seeds and a scant teaspoon of salt.  Bring to a boil and then cover and turn down the heat until it is just simmering.  

 Leave until the rice is done.  It doesn’t take long for the rice to cook so I’d check it in about 10 minutes to see if it is done.  You can check by eating a piece of rice to see if it is soft.  If it isn’t and the rice seems too dry, add just a tiny bit of water to let it finish cooking.   If the rice is done, turn off the heat and cover the pot and let it sit until you are ready to serve it.  This will help the rice fluff up.  

Aunt Joan's/Abdo's recipe, verbatim

Ful

1 medium onion, chopped
2 cloves minced garlic
4 T tomato paste
Cilantro (chopped)
1 can red kidney beans, drained
olive oil

Saute onions in olive oil in skillet until translucent.  Add garlic, tomato paste, and kidney beans.  Cook down for a few minutes and add cilantro. 

 Serve with flat bread.


Uncle Abdo's recipe

Spanakopita without the Filo

2 packages frozen chopped spinach, thawed and squeezed dry
5 eggs
1/2 lb feta cheese, crumbled
1 bunch green onions, chopped
handful of fresh parsley, chopped
handful of fresh dill, chopped
butter

Mix ingredients together and place in a well-greased baking dish.  Top with additional butter.  Bake at 400 degrees for 25-30 minutes or until cheese starts to melt and the entire concoction bubbles and explodes.
Just kidding about that last part.