My two best purchases in the last 12 months have been my Instapot and my Peloton bike. That seems like a fitting pairing. Cook delicious things, eat delicious things, attempt to burn off calories associated with delicious things.

When I first bought the Instapot, I thought it would be magical. Like the Wardrobe in Lion, The Witch and the Wardrobe. It’s not exactly as magical as that wardrobe but it is excellent for one pot cooking and speeding up cooking times on foods that normally take a long time to cook like rice, lentils and beans and soups. And as I just discovered – eggs.

Eggs are such an easy base for any breakfast dish, and these little frittatas make for a great weekday morning breakfast. If you don’t believe it’s that simple, watch my little video below.

Cherry tomato, avocado and cheddar cheese are a favorite combination for us but you can put anything in these frittatas. Try out little chunks of boiled potatoes, corn, asparagus and veggie sausage. You can also play around with other cheese like feta cheese which gives the eggs a little salty kick.

The sizing of these ramekins makes it perfect for little hands and small tummies.

Cherry Bomb Avocado Frittata
 
Ingredients
  • 5 eggs
  • 1 tablespoon milk
  • Salt
  • Pepper
  • ½ cup cheddar cheese
  • ½ cubed avocado
  • 12 cherry tomatoes
  • Optional: pinch of red pepper, garam masala, coriander powder and cumin powder
Instructions
  1. Crack and whisk the eggs.
  2. Mix in salt, pepper and milk.
  3. Grease the ramekins.
  4. Layer in avocado and 2 cherry tomatoes per ramekin. Add any other ingredients you are using equally amongst the ramekins.
  5. Pour the egg mixture into the ramekins.
  6. Cover each ramekin with aluminum foil.
  7. Place the trivet into your instapot with 1 cup of water.
  8. Put the ramekins into the instapot on the trivet.
  9. Pressure cook for 5 minutes and do quick release.

 

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The space over at 101 Cookbooks has been one of my favorite food blogs for years. The photos are beautiful, the writing light and whimsical and the recipes wholesome and delicious. Given Heidi’s more Martha Stewart than Semi-Homemade with Sandra Lee. So it was a surprise (albeit a pleasant one) when she got in on the Instapot action with this dedicated Instapot section on 101 Cookbooks. Heidi’s turmeric spiced congee had been on my list to try for a few weeks.

Congee is a savory Asian rice porridge dish. The mixture of brown rice (I used brown basmati) and quinoa created a creamy, toothy base topped with crunchy peanuts, fresh microgreens, sautéed bok choy and crispy tofu plus a healthy drizzle of toasted sesame oil and Japanese 5 spice.

A breakfast – or lunch – of champions. I loosely followed Heidi’s recipe which you can find here.

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Sunday Masala Meal Prep

April 8, 2018

I may need a second Instapot. And if the second one can be the adorable little 3 quart Instapot then all the better.

It sounds a little over the top but when you really think about it, it’s very practical. The number of times I’ve found myself thinking, “If only I had another Instapot, right now I could start the…” But it would probably take relocating to the suburbs to gain enough storage space so we’re a one Instapot only household.

I’ve really been loving 101 Cookbook’s Instapot recipes. While I was making her Brown Rice Turmeric Congee, I prepped all of the ingredients for My Heart Beet’s Indian Onion Masala.

I went a little over the top and also made these spicy green beans from Dakshin Vegetarian Cuisine from South India. The title is pretty self-explanatory. It took me about a year since my dad gave it to me for me to get over my fear of cooking South Indian food. More to come on that front.

Onion-ginger-garlic-tomato masala forms the base of many North Indian curries. A few weeks ago, I made a vat of it in my Instapot and froze it in a silicone muffin tray.

I’ve used it to make Paneer Makhani, Yellow Split Pea Lentils (Toor Daal) and Spinach with Chickpeas. It reduces cooking time to under 20 minutes.

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Crispy Spinach Chaat

I’ve always thought of zucchini flowers as an excuse to eat fried ricotta cheese. Spinach chaat is a similar excuse to enjoy crunchy, spicy chickpea flour with tangy spices, minty chutney plus cool creamy yogurt. It’s a mix of textures, temperatures and tastes that all come together in one bite. That mouthful pleasure is what makes chaat – […]

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Crumbled Paneer and Peas

Not all Indian cooking takes forever. In fact, most Indian cooking doesn’t take forever. But this paneer bhurji is particularly fast and satisfying weeknight Indian main dish. It calls for ingredients you most likely have on hand – peas, a tomato, onions and a dash of milk – plus basic Indian spices of garam masala, cumin […]

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Vegetarian Chicken Noodle Soup

This simple vegetarian version of a chicken noodle soup has become of my favorite Instant creations. The broth is super simple but gives you the comforting feeling of what I imagine drinking warm, liquid butter would be like. I spice it up with white pepper and add a healthy squeeze of lemon juice to round it […]

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Coconut Ladoo – Fudgy and Sweet Indian Dessert

Recipe can be found here. Being different when I was a kid growing up in the South was not, it felt, a thing to be celebrated. And showcasing your differences felt like an even worse idea. It was bound to be met with teasing and exclusion. So when one of Surya’s 2nd grade classmate’s moms […]

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Crunchy Zucchini Koftas

Crunchy on the outside. Melty on the inside. Light all around. That’s the best description for these zucchini koftas. This is an oldy but goody from May 2011. The last time I made these, we dunked them in a zaatar sumac spiked yogurt dip. This time around, they disappeared so quickly from the counter that […]

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