Instant Pot Yellow Dal

Instant Pot Yellow Dal

The air smells of pine as it whips in the window. Up here, it’s 62 degrees. The Aspens have turned; their bright yellow leaves look stark against the pine trees mixed among them. The air is thin, there is not a bar of cell service to be found, and the moon is up. This is Mount Evans.

We’ve gone to Mount Evans to climb several times this summer and the change in elevation is always the perfect escape from the summer heat. (Eh-hem, I’ve obnoxiously shared the exact same view every weekend for the last month on my Instagram stories. I just can’t help it — the view takes my breath away every time.) Lately though, it’s been even better than usual because of the fall colors and crisp air. And, even I avoid cooking when it’s ninety degrees out, but when it’s only sixty-two, bring ooooon the baked goods, stews, and cozy foods.

Instant Pot Yellow Dal
Instant Pot Yellow Dal

I love red lentils when the weather starts to turn, and my go-to is dal. It’s creamy, spicy, satisfying, and so easy to make in an Instant Pot. So easy! The best weekend days start with breakfast, take us climbing somewhere among the Aspens, and end in dinner from the Instant Pot.

Instant Pot Yellow Dal

Instant Pot Yellow Dal

Published October 11, 2018 by
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Serves: 8   |    Active Time: 30 minutes



Ingredients:

  • 2 cups red lentils
  • 1 tablespoon coconut oil
  • 6 cloves garlic, minced
  • 2 small red onions or 1 large, diced
  • 1 inch piece of ginger, minced
  • 1 jalapeño, minced
  • 6 cups vegetable broth
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon whole black mustard seeds
  • 1/2 teaspoon salt
  • Juice 1/2 lime, plus wedges for serving
  • 1/4 cup cilantro, minced, plus more for garnish

  • Directions:

    1. Turn the Instant Pot (affiliate link!) to sauté setting. Add coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
    2. When the onions are transparent, add the lentils, broth, cumin, coriander, curry powder, mustard seeds, salt, lime juice, and cilantro and stir.
    3. Place lid on Instant Pot and turn to “Bean” setting. Set timer for 8 minutes with the seal closed.
    4. When the timer goes off, release the pressure or allow it to release naturally. Stir the lentils, and serve hot with lime wedges and cilantro.
    5. To make this on the stove top instead of an Instant Pot: Use a large soup pot. In step 3, bring everything to a simmer and cook, stirring occassionally, for 15-20 minutes, until lentils are softened through.
    6. Note: If you soak your lentils for 6-12 hours ahead of time (we usually do this), then strain water from lentils before use. Reduce broth quantity to 4 cups, and reduce cooking time to 4 minutes.

    Chopped Kale Salad with Bacon, Dates & Pecans

    Chopped Kale Salad with Bacon, Dates & Kale

    Two co-workers were talking about the best kale salad ever at this fancy restaurant downtown — Oak. They both noted that it was most memorable part of their meal. The salad. Can you believe that?!

    That conversation got my mind going, and somehow I invented a story in my head about that salad. In my mind, it had pecans, dates, and even bacon. It wasn’t just kale, there were other greens to lighten it up. And the dressing was tangy and sweet but not overpowering. I thought about that salad so much that I went ahead and made it (because why not?).

    Chopped Kale Salad with Bacon, Dates & Kale
    Chopped Kale Salad with Bacon, Dates & Kale

    It wasn’t until I went to write this post that I remembered the original inspiration (Oak’s famous salad), and figured I should probably look up what their kale salad actually contains. Boy was I off the mark!

    Shaved Apple & Kale Salad. Grana Padano, togarashi, candied almonds.

    Say what??! Kale, apples, cheese, candied nuts, you have me on the edge of my seat! But then, Togarashi?!

    I guess I have to just go try the original. Until then, I’m going to pretend my own kale salad is just as famous.

    Chopped Kale Salad with Bacon, Dates & Kale

    Chopped Kale Salad with Bacon, Dates & Pecans

    Published October 4, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:


    For the Salad:
  • 4 kale leaves, chopped into bite-sized pieces
  • Sprinkle of salt
  • Drizzle of extra virgin olive oil
  • 1 cup romaine, shredded
  • 1 cup radicchio, shredded
  • 6 medjool dates, pitted and roughly chopped
  • 4 slices cooked bacon, cooled and chopped in bite sized pieces
  • 1 tablespoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

  • Directions:

    1. Place kale in a salad bowl. Drizzle lightly with oil and a sprinkle of salt. Using your hands, “massage” the kale, rubbing the leaves with your hands until they are bright green and tender. This will make them easier to eat.
    2. Add shredded romaine and radicchio to the bowl, and toss to combine. Add bacon, dates, and pecans.
    3. Combine first four ingredients for vinaigrette in a small jar and shake to combine. Season with salt and pepper to taste. Drizzle over salad to your tastes and toss. Serve.

    Gluten-Free Sage & Honey Corn Bread

    Gluten-Free Sage & Honey Corn Bread
    Sage

    Make my coffee, and head to the garden -- this has become my morning routine. I'm hoping to share a slice of that with you in the next week or so (currently going through a pile of photos)! But today, here's one recent discovery I've had: sage in corn bread. 

    I've put hatch chilies in corn bread, jalapeños, fresh corn kernels, and even sautéd red onion, but never sage. But the sage is exploding the herb garden, so I've been scratching my head trying to come up with summery things to make with it (I'm not quite ready for a fall themed sausage or a roast chicken, which would require me to turn on the oven, and stuffing season is still a ways off). So why not? Throw that sage in corn bread (which I bake in our toaster oven (affiliate link!), in the garage, to keep the house nice and cool).

    Gluten-Free Sage & Honey Corn Bread

    Warm, with a pat butter, this corn bread makes for an absolutely delicious side served with chili, soups, or even barbeque beans! I'll eat it with a fried egg for breakfast, too. You could also bake each loaf in a mini-loaf pan, topped with a single sage leaf, and gift them to friends and neighbors. 

    If you grow your own sage, or know someone that does, this recipe is a must-make in late summer or early fall, and it turns out so pretty! 

    Enjoy! 

    Gluten-Free Sage & Honey Corn Bread
    Gluten-Free Sage & Honey Corn Bread

    Gluten-Free Sage & Honey Corn Bread

    Published August 30, 2018 by
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    Serves: 6   |    Active Time: 30-40 minutes



    Ingredients:

  • 2 cups yellow corn meal
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups whole milk yogurt
  • 1/4 cup melted butter, cooled + 1 pat of butter for greasing pan
  • 1 egg
  • 1/4 cup honey
  • 2 tablespoon fresh sage, minced plus 6 whole sage leaves for top of bread

  • Directions:

    1. Preheat oven to 400°F. Place 1 pat of butter in the a 10-inch pan (a pie pan, an oven-safe cast iron skillet, or a baking dish) and place in oven while it preheats.
    2. In a medium size mixing bowl, stir together the corn meal, baking soda, baking powder, and salt.
    3. Add yogurt, butter, egg, and honey, and stir using a rubber spatula until a batter forms. Fold in minced sage.
    4. Using oven mitts, pull baking pan from oven. Tilt it back and forth to grease the pan evenly. Pour batter into pan, spreading into even layer with a spatula. Arrange the 6 whole sage leaves on top as desired.
    5. Place pan in preheated oven and bake for 20-30 minutes (shorter time is needed for a cast iron pan — more for a glass dish). Test doneness by inserting a toothpick into the middle. The toothpick should come out clean, and the top of the bread should be golden. Allow to cool 5 minutes and serve with butter and honey.