Our Family Recipes

Fresh

First option on all ingredients should always be the fresh version, but canned, cooked, juiced, ground, minced, dried, cooked, juiced, etc. will also work.

Substitution

Recipes are a guide; tweak them to your desire and needs. Reduce salt, substitute ingredients based on what you have or to make a dish vegetarian, vegan, etc.

Salt (Sodium)

We get way too much salt in our diet. Always opt for low sodium ingredients. However, some salt can really bring out the flavor of some dishes so don’t eliminate it completely.

Spicy

For jalapenos, serrano peppers or cayenne pepper, you can omit or adjust the amount based on your desired heat level. Peppers can vary in heat intensity and the seeds and membranes can be removed to reduce heat. When in doubt, start with a lower amount as it is easy to make a dish hotter, but not easy to reduce the heat.

Oil

We get way too much oil in our diet. Use less oil when possible or substitute. To Saute, you can use water instead of oil. For baking, substitute applesauce for oil or search the internet for other substitutes.

Olive Oil is fine for cooking and less expensive. Extra virgin olive oil is more expensive, but better for eating, on salads and with breads.

Olive Oil has a strong flavor so many dishes are cooked with neutral oils such as avocado, grapeseed, canola, corn, vegetable, sunflower, peanut, etc.

Oils that are good for cooking at high temperatures, to saute or sear for example, are avocado, grapeseed and canola.

Broth

Broths can be high in sodium so look for low sodium options or make your own broth. Water can be substituted for broth but you may want to add other seasonings or ingredients to add more flavor.

Chickpeas

15 oz can = 1 3/4 cup cooked = 3/4 cup dried.

To add dried chickpeas to a recipe you can include them just as you would out of a can if you soak them for at least 8 hours. Otherwise you can add cooked chickpeas to the recipe as follows:

To cook dried chickpeas, soak for 8 hours then pressure cook on high for 17 minutes and natural release for 10 minutes.

To cooked dried chickpeas without soaking, pressure cook on high for 45 minutes and natural release for 20 minutes.

Lentils

2 1/2 cups cooked = 1 cup dried lentils. Dried lentils do not need to be presoaked.

Ginger and Garlic

• 1 inch piece = 1 Tbsp ginger, minced
• 12 cloves = 1 pod garlic
• 6 cloves = 2 Tbsp garlic, minced
• 3 cloves = 1 Tbsp garlic, minced
• 2 cloves = 2 tsp garlic, minced
• 1 clove = 1 tsp garlic, minced

Salt and Pepper

• Coarse sea salt can be substituted for kosher salt
• 1/4 tsp black pepper (13 turns for freshly ground)
• 1/2 tsp black pepper (25 turns for freshly ground)
• 8 whole black peppercorns or 1/2 tsp black pepper

Misc

• 1 tsp seeds = 1 1/4 tsp ground (coriander, cumin, fennel, etc.)
• 1 large cinnamon stick = 1/2 tsp ground cinnamon
• Indian red chile powder = cayenne pepper

Sample Pressure Cooker Steps

1. Press Sauté on the pressure cooker. Add oil, and when hot, add cumin seeds for 1 to 2 minutes.
2. Add onion for 3 to 4 minutes. Add garlic, ginger and serrano for 1 to 2 minutes.
3. Add garam masala, paprika, coriander, turmeric, salt, and pepper for 30 seconds.
4. Press Cancel, add TBD, TBD, TBD, TBD, TBD, and TBD, then stir.
5. Add TBD on top, not stirred.
6. Pressure cook on high for 30 minutes. Natural release for 20 minutes, then quick release.