It was another one of those days where I got home hungry, but had no idea what I wanted, Lyn was on a special cleansing diet so I was on my own, I’m plenty clean.
I had taken a hamburger out of the freezer in the morning, but that was not going to cut it.
Scanning the refrigerator I saw the last jar of What to do with 5 lbs. of Green Unripen Tomato – Salsa!, chunk of Iris cheddar, some nice early spring asparagus, an avocado and I remember a rare thing a bag of chips in the pantry.
So grabbed the burger and browned while chopping it up over medium heat, when that was browned I added some of the salsa. My thoughts were to moisten it up enough to soften the chips. Grated the cheddar, chopped the asparagus into bite size pieces
Put a layer of chips in a small baking dish covered that with the meat mixture, then with most of the cheese then sliced an avocado and made a layer of that topped with more cheese. Baked at 350 until the cheese melted maybe 10 minutes.
I looked over and Lyn was staring at it with wanting eyes but she is the most dedicated woman I know she stuck with the cleansing and I ate too much.
I guess you could call it Nachos now that I think about it.
Nothing fancy but kicked A over a burger in a bun.
Came home with feta on my brain, had a chicken breast in frig so I butterflied it gave it a little pound and rolled with feta, spinach and an orange pepper, secured with string. Pan seared all sides and oven roasted at 425 for about 20 minutes lower to 350 for 5 minutes or so until done temp was around 160ish. I let stand for 15 minutes loosely covered. Sliced and we ate. Pretty darn good if I say so myself for a last minute meal.
Lyn made this last time and it was good, I made it this morning it came out good very spicy. If you want to calm it down maybe leave out the Cayenne or cut the amounts in half.
Slightly modified Whole Foods recipe.
- 1 tablespoon avocado oil or other fat
- 1 medium yellow onion, rough chop
- 1¼ pound carrot, rough chop
- 1 jalapeño or serrano pepper, with seeds, rough chop 2 teaspoons grated ginger
- 4 cups broth, veggie or chicken
- 1 teaspoon sea salt OR 1 tablespoon fish sauce (to taste for saltiness)
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- ¼ teaspoon Garam Masala
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- Cilantro, chopped (added in after cooking, before pureeing) if you don’t have I have substituted some ground coriander about teaspoon.
- ½ cup cream or full fat coconut milk
- 3 tablespoons honey, optional
Instant Pot Directions
Using the sauté feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.
Add in the chopped carrot and pepper, sautéing for a couple of minutes.
Add in the broth and all the spices, stirring.
Lock the lid and set manual pressure for 12 minutes.
When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.
Add back to pot and stir in the cream and honey
Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.