Cabbage and chicken salad with Gochujang and Sesame

 In a large bowl, whisk together:

• 3 Tbsp gochujang
• 2 Tbsp neutral oil
• 1 Tbsp white sugar
• 1 Tbsp fresh grated ginger
• 2 tsp toasted sesame oil
• 1/4 cup unseasoned rice vinegar
• 1/4 tsp salt
• 1/2 tsp pepper 

Toss with 4 cups shredded/thinly-sliced cabbage.  3 cups shredded cooked chicken (we used a rotisserie chicken).  1 bunch scallions, thinly sliced.  We also added 1 full trader joe's package of edamame.  Top with toasted sesame seeds (we used maybe 3 Tbsp).

Dal Ghosht

 Modified from here.

Combined 2 Tbsp oil, 1.5 lbs. bone-in goat, 1 cup water, 2 med tomatoes roughly chopped, 2 med onion chopped, 1.5 tsp salt, 8 cloves garlic (smashed), 1/2 tsp turmeric, 1 tsp ground cumin, 2 tsp ground coriander.  Brought to simmer, and cooked on low, covered for 2 hours.

Meanwhile soaked 1 C chana dal for 20-30 minutes.  Drained and rinsed.  Cooked in pressure cooker on high pressure with 3 cups water, 1/2 tsp salt and 1/2 tsp tumeric for 30 minutes.

After 2 hours, took lid off meat and cooked on high for 15-20 minutes until all water had evaporated.  Need to stir frequently in the last 5-ish minutes.

Added dal + water to the meat, and simmered covered on low for 10 minutes while I made the tadka.

Tadka is: 2 Tbsp oil, 1/2 med onion thinly sliced (could have been 1 onion).  After onion turned light brown added 1 tsp chili flakes (could have been 1/2 tsp) and 1 heaping Tbsp cumin seeds.  Let those fry for another few minutes.

Then added tadka to meat and stirred.

 

Cucumber, mint, and Lime Fizz Cocktail bar

 

Cucumber Mint & Lime Fizz: Pitcher & Cocktail Bar

This recipe provides enough syrup and mocktail base for:

• 4 generous Mocktails

• 5 generous Cocktails (with instructions for individual additions)

Yields:

• Approximately 2.5 - 3 cups (20-24 oz) Cucumber Mint Syrup

• Approximately 6 cups (48 oz) Mocktail Base (for the pitcher)

Ingredients:

• For the Cucumber Mint Syrup (makes extra, which is good!):

  • 3 medium cucumbers, peeled and roughly chopped

  • 1.5 cups fresh mint leaves, packed

  • 1.5 cups water

  • 1.5 cups granulated sugar

• For the Mocktail Base Pitcher:

  • 3 cups fresh lime juice (from about 15-20 limes, depending on juiciness)

  • 3 - 4 cups Cucumber Mint Syrup (start with 3 cups and add more to taste)

  • To finish Mocktails: Chilled sparkling water or club soda

• For the Cocktails (to be added individually):

  • Arak, Gin, or Vodka

• Garnish Station:

  • 1-2 extra cucumbers, thinly sliced into rounds or ribbons

  • 1-2 extra limes, thinly sliced into wheels

  • Fresh mint sprigs

Instructions:

1. Make the Cucumber Mint Syrup (ahead of time!):

1. In a large saucepan, combine the chopped cucumbers, mint leaves, water, and granulated sugar.

2. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.

3. Remove from heat and let it steep for at least 30-45 minutes (or even longer, up to an hour, for a stronger flavor). You can even let it cool down slightly and steep for an hour or two.

4. Strain the syrup through a fine-mesh sieve into a clean pitcher or jar. Press firmly on the solids with the back of a spoon to extract all the liquid. Discard the solids.

5. Let the syrup cool completely. Cover and refrigerate for at least 2-3 hours (or overnight) to chill thoroughly. This can be made 1-2 days in advance.

2. Prepare the Mocktail Base Pitcher:

1. In a large pitcher (at least 64 oz / 2 quarts capacity), combine the 3 cups of fresh lime juice and 3 cups of the chilled Cucumber Mint Syrup.

2. Stir well to combine.

3. Taste the mixture. If you prefer it sweeter, add the remaining 1 cup of Cucumber Mint Syrup incrementally until it reaches your desired sweetness.

4. Cover the pitcher and refrigerate until ready to serve. This can be prepared a few hours in advance.

3. Set up Your Drink Station:

Create a self-serve station for easy assembly!

On your table, you'll need:

• Pitcher of Mocktail Base: Clearly labeled "Cucumber Mint & Lime Base - Add Soda or Spirit"

• Chilled Sparkling Water/Club Soda: Bottles or cans on ice.

• Ice Bucket: Full of ice.

• Glasses: Highball glasses or large rocks glasses.

• Spirit Bottles: Your chosen Arak, Gin, and/or Vodka.

• Jigger/Measuring Tool: For precise spirit measurements.

• Garnish Bowl: With cucumber slices/ribbons, lime wheels, and fresh mint sprigs.

• Stirring Spoons/Stir Sticks.

Serving Instructions for Guests:

For a Mocktail (approximately 12-16 oz total volume):

1. Fill a glass generously with ice.

2. Pour about 6 oz (about 3/4 cup) of the Mocktail Base over the ice.

3. Top with chilled sparkling water or club soda, leaving a little room for garnish.

4. Stir gently.

5. Garnish with a cucumber ribbon/slice, lime wheel, and a fresh mint sprig.

For a Cocktail (approximately 12-16 oz total volume):

1. Fill a glass generously with ice.

2. Pour about 6 oz (about 3/4 cup) of the Mocktail Base over the ice.

3. Add 2 oz (1 standard shot) of your chosen spirit (Arak, Gin, or Vodka).

4. Top with chilled sparkling water or club soda (optional, but recommended for some fizz and dilution).

5. Stir well to combine.

6. Garnish with a cucumber ribbon/slice, lime wheel, and a fresh mint sprig.

Tips for Success:

• Chill Everything: Make sure your syrup, lime juice, and sparkling water are all well-chilled before serving. This keeps the drinks colder longer without over-dilution.

Greek grilled salmon

 To be served with this side salad:  https://www.177milkstreet.com/recipes/greek-cabbage-salad-with-carrots-and-olives-politiki-salata

The actual salmon grilling advice is here.

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Here are the AI suggestions:

Salmon Rub/Sauce/Vinaigrette Ideas:

Given the Greek Cabbage Salad with Carrots and Olives, you'll want something that complements those Mediterranean flavors.

1. Mediterranean Herb Rub (for grilling):

This is a classic and will tie in beautifully with the salad.

• Ingredients:

  • 1 tbsp dried oregano

  • 1 tbsp dried dill (dill is fantastic with salmon and Greek flavors)

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried marjoram (optional, but adds depth)

  • 1/4 tsp black pepper

  • Pinch of red pepper flakes (optional, for a slight kick)

  • 1 tsp salt (adjust to taste)

  • 1 tbsp olive oil (to help it adhere to the fish)

• Instructions: Mix all dry ingredients together. Drizzle salmon fillets with olive oil, then generously sprinkle the rub on all sides, pressing gently to adhere.

2. Lemon-Dill Yogurt Sauce (to serve after cooking):

This is a light, tangy, and creamy sauce that will be refreshing with the grilled salmon and salad.

• Ingredients:

  • 1/2 cup plain Greek yogurt

  • 2 tbsp fresh lemon juice

  • 1 tbsp fresh chopped dill

  • 1 small clove garlic, minced (or 1/2 tsp garlic powder)

  • Salt and black pepper to taste

• Instructions: Whisk all ingredients together in a small bowl. Taste and adjust seasoning. Drizzle over the cooked salmon.

3. Lemony Herb Vinaigrette (to serve after cooking):

A bright and zesty vinaigrette that can be drizzled over both the salmon and even a bit of the grain.

• Ingredients:

  • 3 tbsp extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tbsp finely chopped fresh parsley

  • 1 tbsp finely chopped fresh dill or oregano

  • 1/2 tsp Dijon mustard (for emulsification and a little tang)

  • 1 small clove garlic, minced

  • Salt and black pepper to taste

• Instructions: Whisk all ingredients together until well combined. Drizzle over the cooked salmon.

Grain to Serve with It:

You'll want a grain that's relatively light and can absorb some of the flavors from the salmon and salad.

1. Quinoa:

• Why it works: Quinoa is a complete protein, cooks relatively quickly, and has a slightly nutty flavor that complements Mediterranean dishes. Its texture is also great for soaking up any juices or vinaigrettes.

• Serving Suggestion: Cook quinoa according to package directions. You can add a squeeze of lemon juice, a pat of butter or a drizzle of olive oil, and some fresh chopped parsley or dill to the cooked quinoa for extra flavor.

2. Couscous:

• Why it works: Couscous is incredibly fast to cook and has a very light, fluffy texture. It's excellent for absorbing flavors.

• Serving Suggestion: Prepare plain couscous. You can also mix in some finely diced cucumber and tomato, a little fresh mint, and a lemon-olive oil dressing to make it more like a mini tabbouleh.

3. Farro:

• Why it works: If you prefer something with more chew and a heartier texture, farro is an excellent choice. It has a lovely nutty flavor and a satisfying bite.

• Serving Suggestion: Cook farro until al dente. It's great plain or with a light drizzle of olive oil and a pinch of salt.

Any of these combinations will create a well-rounded and delicious meal! Enjoy your grilling!

Broccoli soba noodle

 Broccoli Soba Noodles (Adjusted Recipe)

This adjusted recipe aims to reduce saltiness, mellow the garlic, and introduce balancing atcid and heat, while incorporating white miso for umami.

Ingredients:

• 1 head broccoli

• 1/2 teaspoon salt (for salting broccoli)

• Soba noodles (according to package instructions for 2-3 servings)

• 1 tablespoon sesame seeds, plus more for garnish

• 1 tablespoon sesame oil

• 1/2 - 1 clove garlic, minced very finely (or grate on a microplane)

• 1 tablespoon white miso paste (adjust to taste)

• 1 tablespoon rice vinegar (or lime juice)

• 1/2 - 1 teaspoon chili crisp or a pinch of red pepper flakes (optional, for heat)

• 2 scallions, thinly sliced

• 1 tablespoon olive oil

• Black pepper to taste

Instructions:

Step 1 Trim the broccoli and remove the woody exterior from the stalk. Roughly chop the florets and stalk into small, bite-size pieces.

Step 2 Place the broccoli into a large bowl and scatter over 1/2 teaspoon salt. Massage the salt into the broccoli, breaking up the chunks as you squeeze. Leave to soften for 10 minutes. Reducing the initial salt here directly addresses the "pretty salty" feedback.

Step 3 Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook according to package instructions until just tender, stirring the noodles every couple of minutes to prevent sticking. Drain, and rinse with cold water until completely cool.

Step 4 To the broccoli, add the sesame seeds, sesame oil, and finely minced garlic (start with 1/2 clove and add more if desired). In a small bowl, whisk together the white miso paste, rice vinegar, and chili crisp (if using) until smooth. Add this mixture to the broccoli and toss very well to combine. Replacing bouillon with white miso adds umami, while rice vinegar provides much-needed acidity to balance flavors. Finely mincing or grating the garlic, and reducing the amount, addresses the "overpowering" concern. Chili crisp or red pepper flakes offer optional heat.

Step 5 Add the soba and the scallions to the broccoli, drizzle with olive oil and toss well. Taste and season with black pepper, if needed. Given the miso and initial salting of the broccoli, additional salt may not be necessary. Always taste before adding more.

Step 6 Place the bowl in the refrigerator for at least 15 minutes to chill and allow the flavors to meld. Serve cold from the fridge, topped with more sesame seeds. This salad keeps in the fridge, in an airtight container, for up to 5 days.

Spanish Lentil Stew with Garlic and Smoked Paprika

Very delicious!  (from milk street)

---------------------------------------------

 1 andouille sausage (or 4 oz bacon)

1 T olive oil

1 med yellow onion, chopped

2 tsp smoked paprika

14.5 oz can diced tomato (I used 1/4 C tomato sauce and one large chopped tomato)

1.25 cups green or brown lentils

1 head garlic (papery skin removed, top 1/3rd removed and discarded)

1 med red bell pep or 2 med carrots cut into pieces you'd want to eat

1 cup flat-leaf parsley.

--------------------------------------------

Cook the sausage or bacon over med-high heat for 3-5 minutes until fat has rendered and it's browned.  Remove and set aside.  Pour-off and discard all but 1 Tbsp of fat.

Add 1 Tbsp oil, the onion, 2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.  Saute 3 min until soft.

Add tomato juice to scrape up brown bits and cook, stiring, until juices are reduced and syrupy, about 2 min.

Add the chopped tomato, 6 cups water (or stock; we used 2 c chicken stock, 4 water), the garlic and 1/2 tsp salt.  Bring to simmer, then reduce and cook uncovered for 25 min.  Add sliced vegetables and cook for 20-25 more minutes until lentils are starting to break down.

Squeeze the garlic cloves into the lentil mixture and smash them up in there.  Add the meat back in.  Add half the parsley (the rest is for garnish).

Lentil and roasted cauliflower tacos (cookie and kate)

 Here.  These were good!  Not too involved.

Lahori chana attempt #1

 I transcribed the recipe from this video, but halved everything.  The video was recommended in this thread.

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250g chickpea soaked overnight in 1/2 tsp salt and 1/2 tsp baking soda

Drain and rinse.

Cook in pressure cooker with 1/2 tsp salt for 25-30 minutes. Let depressurize naturally for 10.

Heat 1/4 c oil.  Add 2 green cardamom, 2 **small** black cardamom, 1.5" cinnamon stick, 1 star anise, 10 black peppercorns

Add 1-2 tsp red chili flakes and fry stirring continuously for 1-2 min.

Add a little water and fry 1-2 min more (??)

Add 1 onion worth of onion paste and cook 4-5 min until oil separates.

Add 1 Tbsp ginger+garlic paste and fry 1-2 min.

Add 1/2 Tbsp coriander powder, 1/2 tsp cumin seed, 1/2 tsp salt and cook 1-2 min. 

Add 75 g yogurt and cook 3-4 min (on low).

Add boiled chickpeas, with 1 cup removed and processed into a paste.  Cook 3-4 min.

Add chickpea paste.

Now add boiled chickpea water (about 1 C) and 3-4 green chilies.

Cook uncovered over low flame for 10 min.

Add 1 Tbsp ground black pepper (or to taste) and cook 1-2 min.

You can adjust with more water if needed.

Chicken Pho

 We followed this recipe.

Notes:

- Great idea to make the broth on the weekend and then prep the meal in like 15 min during week days.

- We used a whole brined chicken, so I only used 1.5 Tbsp salt and 1 Tbsp sugar.  Broth turned out great!

- Don't try and cook noodles or vegies in the broth.  Blanch everything separately, rinse the noodles to avoid weird aftertaste, and then pour broth over them.

Hummus Plate

 This was VERY GOOD.  Lots of components.

1).  Hummus

2).  Pickled onion

3).  Roasted vegies

4).  Zhoug sauce (spicy green sauce)

5).  Cucumber/tomato salad

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Hummus.  

1 cup dried chickpeas, soaked overnight (or 2 cans 15-oz chickpeas, rinsed and drained)

1/2 teaspoon baking soda (if using dried chickpeas, for soaking and boiling)

1/2 cup tahini (good quality, light-colored)

1/4 cup fresh lemon juice (from 1-2 lemons), plus more to taste

2-3 cloves garlic, crushed or minced

1/2 teaspoon kosher salt, or to taste

1/4 - 1/2 cup ice water (for desired consistency)

Optional garnish: Paprika, a drizzle of good quality extra virgin olive oil, chopped fresh parsley

Instructions:

If using dried chickpeas: Drain soaked chickpeas, rinse, and place in a pot with fresh water and 1/2 tsp baking soda. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until very tender and mushy. Skim any foam. Drain well, reserving some cooking liquid. (For canned: just rinse well.)

Blend: In a food processor, combine the cooked chickpeas, tahini, lemon juice, crushed garlic, and salt.

Process: Process for 3-5 minutes, scraping down the sides as needed, until very smooth. While processing, slowly drizzle in the ice water (or reserved chickpea cooking liquid) until you reach a light, creamy, and fluffy consistency.

Adjust: Taste and adjust salt and lemon juice. If you like it thinner, add more water.

Chill: Transfer to a bowl, cover, and refrigerate for at least 30 minutes for flavors to meld and for it to thicken slightly.

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Pickled onion.

• 1 large red onion, halved and thinly sliced
• ▢1/2 cup red wine vinegar
• ▢3 tablespoons sumac
• ▢1 tablespoon kosher salt
• Combine, massage with fingers, then let sit in refrigerator for at least 30 min.

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Roasted veggies.

1 sweet potato, tossed in olive oil and a little cinnemon.

1/2 large head cauliflower cut into florets and tossed in olive oil and 1/4 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt.

Roast at 425 for 25 min.

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Zhoug Sauce

1 large bunch fresh cilantro (about 1.5 cups packed, leaves and tender stems)

1 large bunch fresh flat-leaf parsley (about 1.5 cups packed, leaves and tender stems) - often a higher ratio of parsley in Israeli versions for more herbaceousness.

3-5 green chilies (such as serrano or jalapeño) - adjust to your heat preference. For a milder sauce, remove seeds and membranes. For more heat, leave them in. Some Israeli versions can be quite fiery!

4-6 cloves garlic, peeled - often a bit more garlic in Israeli versions.

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cardamom - still essential for that unique aroma, but sometimes slightly less emphasized than in pure Yemenite versions.

1/2 teaspoon kosher salt, or to taste

3-4 tablespoons fresh lemon juice (from 1-2 lemons), or to taste - often a more prominent lemon kick.

1/4 cup extra virgin olive oil, plus more as needed

Combine all in food processor and blend.

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Chopped salad

Cubed 2 cucumbers, and 1/2 large farmer's market tomato, along with thinly sliced red cabbage.  Drizzled with olive oil, a little salt and pepper, and a squeeze of lemon juice.

• 
  

vietnamese lemongrass chicken

 Followed this recipe.

Chicken was *great*.  The Nuoc Cham sauce wasn't quite right, and we kind of messed up the bowl part.  Didn't soak the noodles long enough or julienne the vegetables right.  But good to try again!

Maria said she'd eat it "on repeat"

keema khirchri

 Recipe is here.

We used 3 Tbsp oil instead of 1/2 cup when frying the onions.

Total spice was 2 serranos minced (instead of green chili paste) and 1/2 tsp chili powder.  Good heat.

Somewhat time consuming but makes a lot.  Could be made in two stages by doing the keema on one day and the rest on the next day.

Maria special occasion sooji

This is a modified version of the one at Tea and Turmeric.

Maria said she does a more "breakfast style" sooji which has less butter and sugar and is a creamier texture.

For next time, we think:

1 C fine sooji (as opposed to course)

1/4 - 1/3 C ghee

1/4 - 1/3 C sugar

5-7 cardamom pods

pinch saffron

2.5 C liquid (half milk half water?)

1/4 C golden raisins

----

Melt butter over med-low heat.  Add sooji and toast until golden brown ~12-14 min.

Meanwhile, heat milk/water.  Add sugar to dissolve.  Take off heat and add raisins and pinch saffron.

When sooji is browned, pour in liquid, turn heat to low, and stir for 3-4 min until completely thickened.

Beans and toast

 These were really nice!

We used some kind of buttery white bean ... not sure what kind =\

https://primarybeans.com/pages/bean-cooking-guide

We used their primary flvorings:

- good glug of olive oil

- whole head of garlic, sliced crosswise into 2 pieces

- shallot sliced lengthwise into 2 pieces

- bay leaf

- 5-6 sprigs thyme (or oregano)

- pinch chile flake

- small parm rind

Home-style chicken curry

 Pretty quick!  really good. 

https://www.indianhealthyrecipes.com/chicken-masala-recipe/#wprm-recipe-container-37392

Made it as written.  slashed the chicken, marinated for about 3 hours?

At the end, simmered it for like 12 min covered.

Louisiana-Style Smoky Eye of the Goat Beans

Okay, let's modify that recipe to use Eye of the Goat beans instead of red kidney beans.

Eye of the Goat beans (Ojo de Cabra) are delicious heirloom beans known for their rich, slightly beefy flavor and creamy texture. They work wonderfully in hearty, savory dishes and will be a great substitute here. Their cooking time in a pressure cooker is quite similar to red kidney beans.

Here is the adjusted recipe:

Pressure Cooker Louisiana-Style Smoky Eye of the Goat Beans

This recipe adapts the Louisiana classic for Eye of the Goat beans, keeping the smoky Andouille, balanced fat, and optional shrimp, all prepared efficiently in the pressure cooker.

Yields: 6-8 servings Prep time: 20 minutes (+ bean soaking time, if using) Cook time: Approx. 1 hour (including pressure building/release)

Ingredients:

• Beans & Base:
  • 1 lb (about 2 - 2.5 cups) dry Eye of the Goat beans, rinsed and picked over
  • 1 tbsp olive oil or vegetable oil
  • 6-8 oz Andouille sausage, sliced into 1/4-inch rounds (use a good quality, flavorful sausage)
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 2-3 celery stalks, chopped (about 1 cup)
  • 4-6 cloves garlic, minced
  • 6 cups low-sodium chicken or vegetable broth (or water, but broth adds flavor)
• Seasonings:
  • 1 tbsp Cajun or Creole seasoning (adjust to taste and saltiness of your blend)
  • 1 tsp smoked paprika (for extra smokiness)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp black pepper
  • Optional: 1/4 - 1/2 tsp cayenne pepper for heat
  • Salt to taste (add after cooking)
• For the Shrimp (Optional):
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp butter or olive oil
  • 1-2 cloves garlic, minced (optional)
  • Pinch of red pepper flakes (optional)
  • Squeeze of fresh lemon juice
  • Fresh parsley, chopped
• For Serving:
  • Cooked long-grain white rice
  • Chopped green onions
  • Chopped fresh parsley
  • Your favorite hot sauce

Equipment:

• Electric Pressure Cooker (like Instant Pot)
• Separate skillet (if cooking shrimp)

Instructions:

1. Prepare the Beans:

   • Option 1 (Soaked - Recommended for Creamiest Texture): Soak Eye of the Goat beans overnight in plenty of water. Drain and rinse before use. Or, do a quick soak: Cover beans with 2 inches of water in a pot, bring to a boil, boil for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and rinse.
   • Option 2 (Unsoaked): Simply rinse the beans well. You will need a longer pressure cooking time.

2. Sauté Aromatics & Sausage:

   • Set your pressure cooker to the "Sauté" function on medium-high heat. Add the oil.
   • Add the sliced Andouille sausage and cook until browned and some fat has rendered, about 4-5 minutes. Use a slotted spoon to remove the sausage and set aside.
   • Add the chopped onion, bell pepper, and celery to the rendered fat in the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
   • Add the minced garlic, Cajun/Creole seasoning, smoked paprika, thyme, black pepper, and optional cayenne. Cook for 1 minute more, stirring constantly, until fragrant. Turn off the "Sauté" function.

3. Combine & Pressure Cook:

   • Add the drained Eye of the Goat beans, cooked sausage, broth (or water), and bay leaves to the pot. Stir everything together, scraping the bottom of the pot to loosen any browned bits. Ensure the beans are mostly covered by liquid. Do not add salt yet.
   • Secure the lid on the pressure cooker. Make sure the steam release valve is set to the "Sealing" position.
   • Select the "Pressure Cook" or "Manual" setting. Cook times are estimates and can vary based on bean age:
     • For Soaked Eye of the Goat Beans: Cook on High Pressure for 12-16 minutes.
     • For Unsoaked Eye of the Goat Beans: Cook on High Pressure for 35-45 minutes.
   • (Note: Eye of the Goat beans cook similarly to kidney beans, but always check for tenderness. If beans aren't tender after cooking, you can reseal and cook for another 5-10 minutes at high pressure).

4. Natural Pressure Release (NPR):

   • Once the cooking time is complete, let the pressure release naturally for at least 15-20 minutes. This helps the beans finish cooking gently and maintain their creamy texture.
   • After 15-20 minutes, carefully perform a quick release to vent any remaining steam.

5. Finish & Thicken the Beans:

   • Carefully open the lid. Remove and discard the bay leaves.
   • Stir the beans. Taste one to check for tenderness.
   • Now, season with salt to your liking. Start with 1 tsp and add more as needed.
   • Eye of the Goat beans become wonderfully creamy. To enhance this, mash some of the beans against the side of the pot with the back of a spoon, or remove about 1 cup of beans and liquid, mash them in a separate bowl, and stir them back in.
   • If the beans seem too thin, use the "Sauté" function (low heat) and simmer for 5-10 minutes, uncovered, stirring occasionally, until desired consistency is reached.

6. Cook the Shrimp (While Beans Rest/Thicken):

   • While the beans rest, heat the butter or oil in a separate skillet over medium-high heat.
   • Add optional minced garlic and red pepper flakes; cook for 30 seconds.
   • Add shrimp in a single layer. Cook 1-2 minutes per side until pink and opaque. Do not overcook.
   • Remove from heat. Squeeze lemon juice over and toss with chopped parsley.

7. Serve:

   • Ladle the smoky Eye of the Goat beans over bowls of hot cooked rice.
   • Top with the freshly cooked shrimp (or stir them into the beans just before serving).
   • Garnish generously with chopped green onions and fresh parsley.
   • Serve with your favorite hot sauce on the side.

Enjoy this flavorful variation using Eye of the Goat beans!

Rice Bowl (formerly Buddha bowl) with Fish

 Build-Your-Own Buddha Bowl - Cookie and Kate + baked cod + Dressing 

Very good!  Good on the macros.

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Rice and veggies

1.5 cups uncooked short-grain rice.

1 ½ cups frozen shelled edamame

1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets (we used snap peas).

4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)

2 ripe avocados, halved, pitted and thinly sliced into long strip

1 small cucumber, very thinly sliced

Thinly sliced green onion (about ½ small bunch)

Sesame seeds

1).  Cook the rice

2).  Chop all the things.

3).  Let people assemble for themselves with the fish below and 2 Tbsp of the dressing.

Cod: 2 pound wild Alaskan Pacific cod (boneless, skinless, 5 to 8 ounces per piece)

Marinade Ingredinets

6 clove garlic minced or pressed

equivalent amount ginger (minced or paste)

2 scallions (white parts only)

3/4 tsp garlic powder

1.5 tsp salt

1 teaspoon sugar

0.25 teaspoon white pepper

2 teaspoon cornstarch

1 teaspoon chinese cooking wine

(0).  pre-heat oven to 425F

(1).  Mix marinade ingredients.

(2).  Marinate in bowl for some minutes

(3).  Spray cookie sheet with cooking spray (or foil)

(4).  Cook cod 15 min, move to top rack for 5 (we think this was maybe overcooked).

DRESSING:

Ingredients

▢ ¼ cup extra virgin olive oil

▢ ¼ cup seasoned rice vinegar *see note

▢ 1 ½ tablespoons honey (or maple syrup)

▢ 1 Tbsp toasted sesame oil

▢ 1 ½ teaspoons soy sauce (I use reduced sodium)

▢ 1 -2 cloves garlic

All shook together in a jar.

Winter minestrone soup with quesadilla

 This is a nice alternative to the simple tomato soup with the quesadilla.

Recipe here.

We just blended everything before adding the beans.

High protein bean and shrimp enchilada

Version 1

For the Enchiladas:

1 lb (450 g) raw shrimp, peeled and deveined, chopped into bite-sized pieces

1 can (15 oz/425 g) white beans (e.g., cannellini or navy beans), rinsed and drained

1 small onion, finely diced

2 garlic cloves, minced

1 red bell pepper, diced

1 tsp olive oil

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp chili powder (optional, for spice)

Salt and pepper, to taste

1 cup low-fat shredded cheese (e.g., reduced-fat Monterey Jack or mozzarella)

8 small whole wheat tortillas

For the Enchilada Sauce:

1 can (15 oz/425 g) tomato sauce

1 tsp olive oil

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp chili powder

1/4 cup low-sodium chicken or vegetable broth (or water)

Salt and pepper, to taste

For Garnish:

Fresh cilantro, chopped

Lime wedges

Greek yogurt (optional, as a sour cream substitute)

Instructions

1. Make the White Bean Puree:

Add the rinsed and drained white beans, 1 garlic clove (minced), 1 tsp olive oil, and a pinch of salt to a blender or food processor.

Blend until smooth, adding a tablespoon or two of water or broth if needed to achieve a spreadable consistency. Set aside.

2. Prepare the Shrimp Filling:

Heat 1 tsp olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened (about 4–5 minutes).

Add the minced garlic, cumin, smoked paprika, and chili powder, stirring until fragrant (about 30 seconds).

Stir in the chopped shrimp and cook until they turn pink and opaque (about 2–3 minutes). Season with salt and pepper. Remove from heat.

3. Make the Enchilada Sauce:

In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).

Stir in the tomato sauce, cumin, smoked paprika, chili powder, and broth. Simmer for 5 minutes, stirring occasionally. Adjust salt and pepper to taste.

4. Assemble the Enchiladas:

Preheat your oven to 375°F (190°C).

Spread a thin layer of enchilada sauce in the bottom of a 9x13-inch baking dish.

Take one tortilla and spread a layer of the white bean puree down the center.

Add a spoonful of the shrimp filling on top of the bean puree, then sprinkle a little cheese.

Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.

5. Bake the Enchiladas:

Cover the dish with foil and bake for 15 minutes.

Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Version 2:  Similar but with yellow mole sauce on top from here.