I made these for my birthday party and they were so delicious my husband said he's never ordering Mediterranean food again. It's so fast and easy to make! Check out my recipe.
1. You make the falafel first by adding 1 3/4 water to the mix from the box into a bowl. Let it sit for 15 minutes.
2. Meanwhile make the rice according to the instructions.
3. Take the falafel mix and form it into medium size balls.
4. In a deep frying pan (in Russian its called Kazan) you add oil and throw them in. I fry about 5 at a time. Flip over when browns. Remove in 5-10 minutes when fully browned.
5. Put Hummus on a warm pita (heat on a pan), add the rice, and then falafel.
I usually serve with a side of salad.
Instant Pot is honestly my best cooking friend! I don't cook without it! It saves so much time and helps my family and I cook healthy! We have seriously stopped eating out so much (Yay down 5 more pounds!) Check it out!
I love making stuffed peppers because the house fills with warm, delicious smells. Perfect for fall! I love everything pumpkin so I included my favorite pumpkin sauce in the blend. If you don't then make more of my "secret sauce" and add that in.
1. I first threw in the ground turkey to cook on a pan with oil (I use avocado oil). Add half a teaspoon of salt, turmeric, basil, and pepper. Mix.
2. Add half a cup of the Sesame Teriyaki sauce. Mix the meat while its frying.
3. Meanwhile wash the peppers and cut of the tops. Wash the inside and the tops to get all the seeds out. Save the tops.
4. Wash kale and add a handful to the bottom of each pepper.
5. Cook the barley. For 10 minute barley boil the water and add it in. Cooks 10 minutes.
5. Make my secret sauce which is actually super simple. Cut up tomatoes into tiny pieces and throw them onto a pan with oil. Add 3 tablespoons of ketchup. Add half a teaspoon of salt and Trader Joes Everything Spice Mix. Let cook for 10 minutes.
6. Once the meat is cooked (20 minutes) add it into the peppers. Top off with a little bit of kale. Add into the instant pot.
7. Add water to slightly cover the peppers and add in your sauce as well as half a jar of pumpkin sauce. Mix.
8. Add bay leave and a teaspoon of salt and pepper to the liquid.
9. Cover the instant pot and use Manual for 3 minutes.
10. Quick Release when it's done and serve.
I took my toddler out on a date and we went to try out my favorite Clam Chowder soup in San Francisco. Since my little one is not too fond of fish I asked if he would like to try a broccoli and cheddar soup special they had that day and let me tell you, he gulped that soup up like it was his favorite cracker. Ever since my toddler has tried the broccoli & cheddar soup he couldn’t stop raving about it, so I decided to make a special treat for him at home.
I used my amazing pressure cooker, Instant Pot, so I could multi-task while cooking. I love it because I can just throw everything in, walk away, and in 40 minutes my soup is ready (well for this particular one, half ready).
I began with cutting 4 pieces of chicken breast into small chunks; it cooks faster when it's cut up into smaller pieces, and threw it into the pot. Next, I cut carrots into circles and threw in broccoli florets (lots of them) and covered it all with water right up to the max line. Afterwards, I added Vegeta seasoning to enhance the flavor. Make sure to close the lid tightly, set it to “soup,” and change the time to 12 minutes.
Meanwhile, I check the fridge and realize I don't have any "heavy cream," so I decided to make my own from scratch. I used 2 big tablespoons of butter and 1 regular cup of milk. I melted the butter in a sauce pan and then added it to milk.
Once the soup was ready I released the pressure and poured half of the contents (without the chicken chunks) into a blender. I used my Vitamix blender because it has a soup setting on it. I had it mix on the soup setting and then poured it into a large pot. The rest of the soup from the instant pot was mixed into the large pot while stirring and mixing it all together into a beautiful combination of taste and smell that even my husband and toddler ran downstairs and asked what I was preparing. They had to wait because Millennial Momee was not finished. Vitamix has been a great kitchen tool for all my soups and smoothies and really helps save time!
The soup in its current state was placed on the stove and at that time I infused the heavy cream and an abundance of shredded cheese (put in as much as you want, but we are a cheese loving family). I was limited on my supply of cheddar cheese so I utilized mozzarella.
As a side note: If you don't want to transfer the soup between pots you don't have to. You may pour the soup mixture from the Vitamix, or blender of choice, back into the instant pot, throw in the heavy cream, add cheese, and cover the lid while the instant pot is still switched on to "keep warm" setting.
My toddler absolutely loved the soup that this was the first time he decided to eat it all on his own as well as asked for seconds! Add croutons for a crunchy taste. It is a delicious “Fall Welcoming Soup!"
Hope you enjoy! :)
Share your Broccoli, Cheddar, & Mozzarella soup with me by posting pictures in the comments.
My husband and I love Thai Food and we have our favorite place that we love to go located in the valley of Los Angeles. They always make delicious curry and I was on a mission to figure out how to make it. I tried most of the curry sauces and finally found the perfect recipe! Low carb and delicious here it is! I would love to see your pictures when you make it! Comment below!
-Chile Lime Seasoning blend (Trader Joe's)
-Spice Supreme Seasoned Salt (Vons/Safeway)
-2 pieces of chicken breast
-Red Thai Curry (Trader Joe's)
-Coconut Milk (Trader Joe's)
-your favorite cooking oil (I like coconut oil)
Let's Get Cooking!
First the chicken. I chopped it up into medium slices and sprinkled all of the spices on it. Just sprinkle them all over it and take your hand and massage the spices in. Heat up coconut oil on a pan and add the chicken strips. Flip them over when they are cooked on one side.
While the chicken is cooking I got my Veggetti Pro (link found below) out and started spiralizing the zucchini using the thick slicer. I used to use a hand spiralizer and after many painful cuts on my finger I switched to this one and fell in love! Not only does it save my hands but it has three different settings! You can make thin, thick, or ribbon cut spirals out of any vegetable. I make really delicious sweet potatoes with it but it's a recipe for another time!
Leave the zucchini skin on so make sure to wash it thoroughly and cut both end pieces off. Heat up another pan with oil and throw in the zucchini spirals. Zucchini usually cooks fast so once it begins softening up around 10 minutes you can turn it off. I don’t like it soggy.
While zucchini is cooking add the Red Thai Curry sauce to the chicken once it has browned on both sides. I added about 75% of the jar (sorry I have a toddler and I don’t use measuring cups). Once that simmers add 1 can of coconut milk (14 fl.oz) to the pan with the chicken and curry sauce. Let it cook on medium heat for 15 minutes, occasionally stirring.
Last step is to throw the chicken curry into the zucchini pan and voila you have Thai Chicken Curry Zoodles.
QUICK, EASY, HEALTHY, AND MOST OF ALL DELICIOUS!
(You can serve it with jam or honey)
Hi my name is Kseniya Gershberg and I am a busy mom of a 3 year old boy. My goal has always been to create fast, nutritious, and delicious meals for my family. I come from a family who loves to cook and I wanted to make sure I kept the tradition going when I started my own family.