Nom nom nom - Food Thread

I’m on day 13 of Whole30 (no sugar, grains, legumes, soy, dairy, and alcohol) and while there have been some ups and downs, for the most part I’m feeling great and have really enjoyed the meals I’ve been preparing.
Here are some of my favorite dishes:


Kale and sweet potato skillet

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Avocado “Toast”
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Broccolis beef stir fry with cauliflower rice

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Tomato basil turkey meatloaf

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Sweet potato, bacon, spinach, and egg muffins

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Slow cooker white chicken chili

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I got myself a pressure cooker recently but both my attempts to make saag aloo have been failures - I've made in in a pan before and it came out fine!

Made some chickpea and carrot burgers which came out ok, maybe a little moist in the middle.

Any tips on making sweet potato fries? I tossed them in a little oil and seasoning and cooked them in the oven (as I'd do for potato wedges) and they were nice enough but maybe a little soft.
 
hamicle said:
I got myself a pressure cooker recently but both my attempts to make saag aloo have been failures - I've made in in a pan before and it came out fine!

Made some chickpea and carrot burgers which came out ok, maybe a little moist in the middle.

Any tips on making sweet potato fries? I tossed them in a little oil and seasoning and cooked them in the oven (as I'd do for potato wedges) and they were nice enough but maybe a little soft.
Click to expand...
I haven't tried them yet but actually just got this recipe today:

lovelyfoodblog.com

Sweet Potato Fries - Lovely Food Blog

Healthy, vegan, and tasty. We recommend using sweet potatoes for just a hint more nutrition than normal potatoes. Pair with your favorite tangy dipping sauce for a real treat! What more can you ask for? Give this recipe a try.
lovelyfoodblog.com lovelyfoodblog.com
 
hamicle said:
Any tips on making sweet potato fries? I tossed them in a little oil and seasoning and cooked them in the oven (as I'd do for potato wedges) and they were nice enough but maybe a little soft.
Click to expand...
I like to use this recipe:
Sweet Potato Fries
by MARK BITTMAN

Time: 35 minutes
Yield: 4 to 6 servings
cooking.nytimes.com

Sweet Potato Fries Recipe

These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit) Discover more ideas for the...
cooking.nytimes.com cooking.nytimes.com

INGREDIENTS

2 pounds sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper


Download The New York Times Cooking App on the App Store.
 
hamicle said:
I got myself a pressure cooker recently but both my attempts to make saag aloo have been failures - I've made in in a pan before and it came out fine!

Made some chickpea and carrot burgers which came out ok, maybe a little moist in the middle.

Any tips on making sweet potato fries? I tossed them in a little oil and seasoning and cooked them in the oven (as I'd do for potato wedges) and they were nice enough but maybe a little soft.
Click to expand...
I consistently have issues with spinach scorching on the bottom of my pressure cooker and I just don't even do it anymore.
 
Joe Mac said:
A what’s what? It’s a stand-alone pressure cook/slow-cooker combi thingy. It’s one of there, got fit half piece in the January sales.
Click to expand...
Vichyssoise is my favorite soup.
It's a french soup with leeks and potatoes (and creme fraiche - so not so healthy I guess).
I was wondering if it was a version of that.

Edit: lol just saw your reply!
 
gafacaode said:
Vichyssoise is my favorite soup.
It's a french soup with leeks and potatoes (and creme fraiche - so not so healthy I guess).
I was wondering if it was a version of that.

Edit: lol just saw your reply!
Click to expand...

Yeah no cream or creme fraiche in this to be good and sadly sautéd the leeks in olive oil rather than butter and let’s face it, butter is always better, particularly as we have great dairy here lol!
 
sahomerrocks said:
I consistently have issues with spinach scorching on the bottom of my pressure cooker and I just don't even do it anymore.
Click to expand...
I'll watch out for that. I'm not sure how to describe what the issue was, i think it just cooks down better with everything else if I make the saag aloo in a pan.
 
Joe Mac said:
Yeah no cream or creme fraiche in this to be good and sadly sautéd the leeks in olive oil rather than butter and let’s face it, butter is always better, particularly as we have great dairy here lol!
Click to expand...

My uncle keeps telling me I have to go to Ireland but, I haven't had the chance yet.
I went to this cheese shop in London once and I was blown away by the variety (they were very generous with samples).
 
hamicle said:
I'll watch out for that. I'm not sure how to describe what the issue was, i think it just cooks down better with everything else if I make the saag aloo in a pan.
Click to expand...
I use a stovetop model not an instapot so that might explain the issue I'm seeing that you aren't. If you're converting from a regular recipe you might be using too much liquid since there's not as much evaporation. That was an issue I ran into when I first got my pressure cooker.
 
sahomerrocks said:
I use a stovetop model not an instapot so that might explain the issue I'm seeing that you aren't. If you're converting from a regular recipe you might be using too much liquid since there's not as much evaporation. That was an issue I ran into when I first got my pressure cooker.
Click to expand...
I think it is down to too much liquid.
 
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