This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.
1 lb boneless chicken breasts, cut into small bite size pieces
3 T olive oil
1 T minced ginger
5 cloves garlic, minced
1 onion, diced
2 tomatoes, diced
1/2 cup water
1 T lemon juice
1 whole dried chili pepper
1/4 cup chopped cilantro
Whole spices (use whichever you have on hand – these are completely optional)
1 black cardamom
2 bay leaves
6 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander powder
1/4 tsp cayenne (or to taste)
1/2 tsp Garam masala
1/4 tsp turmeric
1 tsp salt
Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.
Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.
Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.
Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.
Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.
When done, release the pressure. Add the lemon juice.
Serve over rice and garnish with cilantro.
This was so delicious and very healthy – very little fat! You can add whatever spice you like at the end. I added some truffle salt and chopped parsley.
1 small onion, chopped
1 carrot, chopped fine
1 celery stalk, chopped fine
1 small yellow potato, but into small chunks
1 head of cauliflower, separated into individual florets
4 cups of broth (I used chicken but you could use whatever broth you like)
1/2 cup nonfat milk
Salt and pepper to taste, as well as whatever seasoning you like
Shredded cheddar cheese (optional)
Heat some olive oil on the sauté function. Add the onions, carrot and celery. Cook until the onion is soft.
Add the cauliflower, potato, and broth to the pot. Pressure cook for 5 minutes.
Once finished, release the steam. Using an immersion blender, purée the contents of the bowl until smooth.
Add the milk and seasonings. Using a whisk, and on the sauté function, cook for a couple of minutes. If you are adding the cheese, do it now and cook until melted. (You can also use the cheese as a topping when you serve it).
Serve with some chopped parsley and a drizzle of oil.
With the beginning of the new year, I’ve decided I want to try more meatless meals. This one was very tasty and a good winter meal.
Assorted exotic mushrooms (these can usually be found at finer supermarkets) – sliced
A few white mushrooms – sliced
Heat some olive oil in a pan. Add the mushrooms, garlic and parsley. Cook slowly until the mushrooms are soft. Add some broth to the pan if it starts to stick.
Make a slurry of flour and broth and set aside.
When the mushrooms are done, add some broth and the slurry. Cook over low heat until the mixture thickens. Adjust the broth level until you have a nice sauce, making sure it’s not runny. Add salt and pepper to taste.
Serve over hot polenta.
4 bone in chicken thighs, skinned
6 anchovies, chopped
1/2 cup rinsed capers
Juice from one lemon
1/2 cup white wine
6 garlic cloves, minced
1/3 cup chicken broth
Pinch of flour
1 Tbsp chopped parsley
Season the chicken with some salt. Heat the Instant Pot on sauté mode. Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.
Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.
Add the lemon juice and wine. Bring to a boil.
Return the chicken thighs to the instant pot. Add the broth.
Close the lid and pressure cook for about 7 minutes. Release the steam vent.
When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.
In the meantime, make a slurry with some flour and broth and set aside.
When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.
Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry. Return the chicken to the pot, coating it with the sauce.
Serve the chicken with lots of sauce on top.
2 bell peppers, cut in half lengthwise (take out seeds but keep top)
1 lb. ground meat (I used veal)
100 g. bread cut into cubes (crust removed)
1 c. milk
50 g grated parmesan cheese
150 g. provolone
Salt & pepper to taste
Chopped parsley to taste
Place peppers in a casserole dish. Season with salt.
Mix all other ingredients together.
Fill the peppers.
Sprinkle the top with breadcrumbs and drizzle with some olive oil.
Bake at 400 for about 45 minutes.
Simple and delicious…and healthy!
2 c. marinara sauce
1 lb. white fish (like rockfish, halibut, bass) – cut into chunks
Flour for dredging
6 garlic cloves, minced
6 oz. baby spinach
Salt to taste
Peperoncino to taste
Dredge the fish chunks in some flour.
Heat some oil in a pan. Place the fish in the pan and brown on both sides, making sure it is cooked all the way. Remove from heat.
In the same pan, brown the garlic. Add the sauce and spinach. Cook until the spinach wilts.
If the fish has cooled, place them on top of the sauce/spinach mixture and cover with a lid to warm up.
Serve with the fish on top of the sauce.
This was a delicious and creamy pasta dish, without the added fat and calories of cream.
8 oz. pasta (penne or linguine)
4 cups chopped Swiss chard leaves
1 c. diced Italian sausage
1/2 c. finely chopped shallot
2 T. butter
1 T. chopped fresh sage
2 T. flour
2 c. nonfat milk
1 c. grated Pecorino cheese
Red pepper flakes for garnish
Cook pasta according to directions.
While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.
In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.
Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.
When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.
Another one sheet meal that was healthy and delicious!
1 fennel bulb, cored and sliced into thin slices
1 red pepper, sliced
1 green pepper, sliced
1/2 c. yellow onion, diced
1 T. garlic, minced
1 T. balsamic vinegar
2 t. Dijon mustard
Red pepper flakes
3/4 lb. cooked Italian sausage, cut into slices
3 T. Parmesan cheese, grated
Preheat the oven to 425.
Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.
Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.
This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.
4 boneless and skinless chicken thighs
Balsamic glaze (from Trader Joe’s)
1 t. Fresh thyme, minced
1 clove garlic, minced
1 head of cauliflower, cut into florets
2 medium shallots, sliced thin
16 Kalamata olives, sliced
Fresh parsley for garnish
Preheat the oven to 450.
Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.
Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).
Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).
Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.
If you’re following Weight Watchers, this was 6 Smart Points.
This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.