Instant Pot Herbed Chickpea Plov

Plovs. I started cooking them last year pretty regularly, locking onto one in particular early in my exploration. It was the Green-herbed Plov with Chickpeas in the Samarkand cookbook by Caroline Eden and Eleanor Ford. It is the lone vegetarian plov they included in that book, because, as noted, it’s hard to find a plov in Central Asia without meat as its central component. If you love robust one-pot rice dishes, and you own an Instant Pot, you’re going to want to dig in here, this recipe is for you.

If you’ve never experienced a plov, its heralded as “the undisputed king” of Uzbek cuisine, a steaming pilaf cooked in layers, served everywhere in Central Asia. Think of plovs as the perfect all-in-one-pot preparation, and this is the version you’ll want to start with if you’re vegetarian or vegan. It has rice, and chickpeas, fragrant spices, spinach, herbs, saffron, garlic, and olives. It’s the epitome of family style – served on platters, for visitors, for celebrations, for holidays.

Instant Pot Herbed Chickpea Plov

In the beginning I was cooking my plovs in a big cast iron Dutch oven, but quickly moved on to a kamado-san rice cooker donabe. I won’t do the donabe deep-dive here, but nailing a plov in a kamado-san donabe, consistently (keyword), is master class stuff. Which is why I thought this recipe would never make it onto the site, it was one for the personal collection ;). To cook plovs in the donabe isn’t for the faint of heart, and for every three times I nailed it, there was one time I really didn’t. And then(!)….then I bought the Instant Pot, and decided to try my plov in that. Guess what? SO much more consistent, likely because there’s no variation in temperature and heat from one attempt to the next in the IP. The results are great, and relatively predictable. So here we are – an Instant Pot Plov. Give it a go! It’s great day after as well.

Instant Pot Herbed Chickpea Plov

Instant Pot Herbed Chickpea Plov

For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

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Spicy Rainbow Chop Salad with Peanuts

The base of this winter chopped salad is a new-to-me, homemade, red curry paste. I can’t stop using it, and it was perfect in this chopped salad situation. The curry paste went in the dressing. Once you’ve made the dressing, blood oranges, crispy shallots, peanuts, radicchio, herbs, brown rice, scallions, and tofu are tossed with it. I’ll be honest, this isn’t the most weeknight-friendly recipe (here’s a link if you’re looking for the easiest dinners, or quick recipes in general), but it’s so good, you’ll want to give it a try at some point when you aren’t crunched for time.

I’m posting the red curry paste I used on its own page, it’s the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong‘s Night + Market Cookbook. If you’re inclined to make your own curry pastes, you’re going to want to take this one for a spin. I love it, and have been using it in everything lately – curry pots, this salad, spring rolls, etc. Enjoy!

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

I noticed a lot of you are using the winter green miso paste and lemongrass turmeric paste from my site, & this should round out your collection!

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Night + Market All-Purpose Curry Paste

I’ll start by telling you I love this curry paste. But, before you read any further, you need to think about where you might buy galangal. Also, if you can track down makrut lime leaves, your curry paste will be that much better for it (some store might still label it kaffir lime). This is the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong‘s Night + Market Cookbook. It is wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. I’ve been using it in weeknight curries, as a je ne said quoi note in every soup I’ve cooked this week, and as the flavor base for a number of salad dressings. This recipe makes two cups, the perfect amount for using some / freezing some.

I did his vegan variation, omitting shrimp paste, seasoning with a bit of extra salt or thin soy sauce. As far as tracking down ingredients, if you have access to an Asian market or grocer, start there. You should be able to source the lemongrass, galangal, and (maybe!) the lime leaves. Check the freezer section for leaves if you don’t see them fresh. I suggest substitutions down below if you get stumped by any of these. Pro tip: buy extra ingredients, because you’re going to want to make more. It’s a perfect red curry paste to keep on hand. You can freeze the galangal, trimmed lemongrass, and lime leaves until you’re ready to use them.

Night + Market All-Purpose Curry Paste

Night + Market All-Purpose Curry Paste

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Rich Red Curry with Roasted Vegetables

Rich Red Curry with Roasted Vegetables

In this part of the world, we’re right smack-dab in the middle of winter and oh my is it cold. Chilly temps leave me wanting nothing but hot drinks, long baths, fireside chats (yes, that’s a thing), and hearty comfort food. Enter this rich red curry.

If you’re looking to spice things up in the kitchen but still get in a ton of good-for-you vegetables and anti-inflammatory spices, this is the recipe for you.

Rich Red Curry with Roasted Vegetables from Minimalist Baker →

Brown Rice Porridge

Brown Rice Porridge with Cream and Hemp Seeds | Naturally Ella

I’m on a mission to make a porridge from every grain I have in my pantry (not really, but I probably should be). I have my favorites and this brown rice porridge is towards the top. One thing about my porridges that happens to be the case across the board: I like them thick and I like them with texture (this is also the same with my morning bowl of oatmeal).

Also, I like to use short-grain brown rice. The starch from the shorter grains helps thicken the porridge a bit more without having to cook the rice until it completely falls apart (like the method used with long grain rice in making Congee. If this sounds more your speed- I recommend checking out a congee recipe.)

Read more and see the recipe.

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Hasselback Garlic Sweet Potatoes

Impress your dinner guests with these exquisite Hasselback Garlic Sweet Potatoes! They’re a fancy spin on a classic comfort food. Not to mention, hasselback potatoes are super simple to whip up and complete any meal. Sweet potatoes are one of our favorite starchy vegetables. You can find the best sweet potatoes during the fall and […]

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Last Minute Everything Bagel Noodle Bowl

One of my resolutions related to this site, post more of my last-minute, on-the-fly recipes. The really no-fuss meals I throw together in five minutes, the ones I usually write off as too simple to share. This is one that fits the bill. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off. It’s so simple, satisfying, and the perfect lazy day one-bowl lunch or dinner.

Last Minute Everything Bagel Noodle Bowl

Last Minute Everything Bagel Noodle Bowl

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Should You Consume Artificial Sweeteners?

You’ve probably seen them everywhere. Just head to your local diner, order a cup of coffee, and there are endless arrays of options for sweetening that coffee. Do you choose the pink packet? Blue packet? Yellow, green, white?  It seems like there are way too many options for sweeteners out on the market, making it difficult […]

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1-Pot Everyday Lentil Soup

1-Pot Everyday Lentil Soup

Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.

This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?

The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.

1-Pot Everyday Lentil Soup from Minimalist Baker →