This last week's call with our Graduate Community focused on what people have in their pantry so they don't have to go shopping for ingredients to make almost all of their favourite dishes. We thought we'd share some of that with you here.
Join us to hear more.
And here's what our kitchen counter looks like most of the time. Like Connie was saying, avocados, fruit, sweet potato and yam, winter squash, onion, garlic and ginger, tomatoes and peppers. Oh, yeah, and the occasional chocolate birthday cake made from black bean brownie recipe is there in the corner. 😎
We love the way this looks in our kitchen and it puts everything right at our fingertips so it's quick and easy to use.
Besides having the ingredients we need in our pantry, we look for ways to cut down the time we spend preparing the meals. The main trick is to cut down on the prep time. This we accomplish by batch cooking whole grains and beans and freezing them in portion sizes appropriate to our needs. Then when a dish calls for rice or beans, we just pull it out of the freezer rather than cook it from scratch.
Another way to cut down on prep time is to double the recipe. It takes less time to prep 2 onions and clean up than to twice prep one onion and clean up. And then having the quantity of a double recipe, after we've served it once, we serve it again the next day but we swing it by adding frozen peas or corn so it has a different taste and texture the next day. No prep that day for the meal!
Also, one of the most time saving appliances is the InstaPot. We just add the ingredients, put the lid on and walk away. No having to stand over the stove to bring it to a boil and then turn it down and keep an eye on it so it doesn't boil over. Plus it has a timer, so we can start it and actually leave the house, and it turns itself off when done.
The recipe this week is Biryani, an Indian dish that we got hooked on when we visited India.
To your Amazing Health,
Connie and Bill
Biryani (Serves 4-6)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 inch piece fresh ginger, minced
- 1 ½ teaspoons curry powder
- ¾ teaspoon cinnamon
- ¼ teaspoon cloves
- 3 ¼ cups filtered water or veggie stock
- 3 carrots, sliced thinly
- ½ cauliflower, broken into florets
- 2 medium potatoes, cut in cubes
- ¾ cup raisins
- 1 ½ cups brown rice, uncooked
- 2 cups frozen peas
- 1 tomato, diced
- ¾ cup raw cashews
- Cilantro leaves for garnish
In a large pan add onion, garlic and ginger in ¼ cup filtered water or veggie stock. Cook for 7 minutes until onions begin to wilt.
Now add the spices and cook an additional 2 minutes.
Add remaining filtered water or veggie stock, carrots, cauliflower, potatoes, raisins and rice. Bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes.
Add peas, tomatoes and cashews and cook an additional 15 minutes.
Serve garnished with fresh cilantro.