Last week I realized, though I make them often during the cooler months, I don’t have a pumpkin muffin or a baked pumpkin oatmeal recipe on the blog. Guess what next week’s posts are going to be?
Before we can make pumpkin anything, we need a good pumpkin spice blend. This blend is courtesy of Christina Lane from Dessert For Two. The addition of black pepper is unique to this blend and gives it a subtle pop of flavor. Just make sure to finely grind the pepper or the pop of flavor won’t be subtle. Next week’s posts will be things that use this wonderful pumpkin pie spice blend.
Used with permission from Christina Lane from Dessert For Two
1 TBS ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp finely ground black pepper
Combine all ingredients in a small bowl; mix well. Store in an airtight container in a cool, dark place.
The start of this week is going so much better than last week. Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters. Riley’s weight is up to 98 grams, right about where it should be. Riley is much happier and so am I. Maybe, now I can get back in the kitchen and cook again.
Heat ghee in a medium frying pan over medium heat. When hot, add the onions and sauté 15-20 minutes, until golden brown. Whisk the eggs in a small bowl; set aside. add the garlic and curry powder to the onions, mix well. Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking. Add the spinach to a serving dish and drizzle with lemon juice. Top with the scrambled eggs.
It must be getting colder. My feed is full of recipes for hearty soups and desserts. Honestly, I am doing my share of baking and cooking soups too. However, I am trying to balance out the heavy soups and sweet desserts by trying new vegetable recipes, like this one. Simple vegetable dishes I can throw together quickly. Vegetable dishes that use up the bits and pieces of leftover vegetables I have in my fridge.
1 teaspoon butter or ghee (omit if can’t tolerate dairy and add a little more oil)
2 tablespoons olive oil
5-6 button mushrooms, sliced
½ red or brown onion, sliced
Handful of cherry tomatoes, cut in halves
½ teaspoons grated lemon zest
1 garlic clove, finely diced
3 large handfuls of baby spinach leaves or torn English spinach leaves
½ teaspoon sea salt
Pinch of ground black pepper
Pinch of nutmeg (optional, but nice)
Drizzle of lemon juice, right at the end
Heat ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until translucent. Add the tomatoes, lemon zest, garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed. Finally, add the spinach and stir through. Cook until the spinach is just wilted. Season with a little more salt, if you like, and drizzle with some lemon juice right at the end. Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.
Every other Sunday I join a group of young guys and play the Marvel tabletop role playing game, like Dungeons and Dragons but with superheroes. It’s a lot of fun. Everyone takes turns bringing a little snack food or drink for the other players. Most of the time it is pure junk food. I love junk food but when I decided to do another round of Whole 30 I wanted to bring something the guys would like but I could have too. I decided on chicken wings because who doesn’t like chicken wings? It was something compliant I could make ahead and finish at the game place.
I started researching how to make chicken wings and found you could drastically cut the time it takes to make wings if you cooked them in the pressure cooker and then sauce and finish them under the broiler. The first batch I tried was Nom Nom Paleo’s Magic wings. Magic Mushroom powder has been a staple in my kitchen since I did my first round of Whole 30 last year. I use it on everything and love it on everything. The first batch I didn’t use any sauce, it was just a let the chicken marinated in the Magic mushroom powder for about an hour, cooked them through in the pressure cooker and crisped them up under the broiler. The wings were so good just as they were but if you wanted to you could use Frank’s Orignal Hot Sauce, not the Franks Buffalo sauce, for sauce and be compliant and serve with Whole Sisters’ Dump Ranch. You could use Olive You Whole’s BBQ sauce for sauce and be compliant.
Place the wings in bowl that fits in your pressure cooker liner. Add the Magic Mushroom powder and gently toss with your hands until the wings are coated. Cover with foil. Let the chicken marinate in the fridge for at least one hour or up to twenty-four hours. A half hour before you are ready to cook them, preheat the broiler and move the rack to 5-6 inches below the broiler. When you are ready to cook them, place the trivet in the bottom of the pressure cooker along with a cup of water. Place the bowl of wings on the trivet. Lock the lid and cook for 6 minutes. 10 minute natural pressure release. Remove the wings from the pressure cooker and place them on a sheet pan. Don’t crowd the wings on the pan or they will steam not get crispy. Broil them for 10 minutes or until they are crispy. Don’t leave the kitchen. The wings go from crispy to burnt quickly. How long they take depends on your oven. To use sauce on your wings, take the wings out of the pressure cooker and mix them with the sauce, coating the chicken well. Place the chicken on the pan and broil 5 -10 minutes. If you use a sauce, it is even more important to watch them as the sugars in the sauce can go from great to burned quickly.
When I ordered my 3 quart Instant Pot back in March, I also ordered a 3 quart Instant pot cookbook for 2. It was the worst cookbook, of any kind, I have ever seen. The ingredient lists weren’t complete, the timing of the recipes was way off, and the none of the recipes gave the kind of pressure release needed, and there were obvious typos throughout the book. I was so disappointed. The book was obviously written, solely, to take advantage of the instant pot craze, not to provide cooks with good recipes. This recipe made me incredibly sceptical of ordering cookbooks without actually having seen them personally.
So when Dr. Urvashi Pitre started taking preorders for her new Indian Instant Pot Cookbook on her blog, Twosleevers.com, I didn’t preorder, even though, I love Indian food and my instant pot. I won’t make that mistake again. Dr. Pitre’s cookbooks are awesome. Dr. Pitre has an incredible talent for taking complicated recipes and making them simple without losing the recipe’s heart. Dr. Pitre’s recipes are accurate, from the ingredient lists, to the cooking times, to the type of pressure release needed. Best of all, I have never made a recipe from her cookbooks or blog that didn’t taste amazing.
If Indian food isn’t for you, try the recipes in her Keto Instant pot cookbook or her blog, Twosleevers.com. They both have recipes for airfryers, pressure cookers, the oven and the stove. She also has recipes for food from all over the world. It is easy to find recipes that will become regulars in your rotation.
Originally, this recipe was for the airfryer. I don’t have one and I don’t want one but I love Keema and the idea of making it into meat loaf. I tried cooking the meat loaf in the pressure cooker because I didn’t have time to cook it in the oven. It turned out very well but it didn’t have that tasty crust most meatloaves have so I put it under the broiler. You can skip that step if you want to.
Move the rack in your oven to 5-6 inches from your broiler. Preheat the broiler. In a medium-sized bowl, combine all the ingredients and mix well. Spray a 5 inch spring form pan with non-stick cooking spray. Pack the meat mixture into the spring form pan. Smoosh it into the pan very well. Cover the pan with a piece of foil. Place the trivet in the bottom of the liner of your pressure cooker. Add one cup of water to the liner. Place the spring form pan on the trivet. Lock the lid and cook on high for 6 minutes. Let it natural release for 10 minutes then quick release the remaining pressure. Remove the spring form pan from the liner and let sit a few minutes. Remove the meat loaf from the spring form pan and place under the broiler for 5- 10 minutes or until it crisps up and the top browns. Serve.