Lemon Broccoli Pasta

I don’t have any idea where I got this recipe. In my spiral notebook, I have scribbled down the most basic directions. I don’t even remember if I’ve made it, but this sounds goooood to me.

  • 1 pound pasta
  • 1 1/2 pounds broccoli

Bring a big pot of water to a boil. Add pasta and boil 4 minutes. Add broccoli and boil 3 more minutes. Drain. Return to pan and add

  • 3-4 cups spinach
  • zest of 1 lemon

In a separate saucepan,

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2-3 tablespoons fresh lemon juice

Brown the butter, then add the garlic. Turn off heat and add the fresh lemon juice.

Toss pasta and butter sauce together. Top with

  • 1 cup fresh parmesan
  • drizzle of olive oil

 

Five-Minute Tomato Sauce

So quick, and the lemon zest makes it a little surprising and so good.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons crushed red pepper (I like less, you do you)
  • 1/2 teaspoon fine grain sea salt
  • 3 medium cloves garlic, finely chopped
  • 1 28-ounce can crushed red tomatoes
  • zest of one lemon

Directions:

  1. Combine olive oil, pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat saucepan to medium-high heat–45 seconds, should be fragrant but not brown.
  2. Stir in tomatoes and continue to heat to a gentle simmer.
  3. Remove from heat. Add salt if needed and lemon zest.

Chicken Tikka Masala

I think this may be our third recipe for Chicken Tikka Masala on Needs More Butter. So why another one? Yeah, this one’s for the Instant Pot. 

Ingredients:

  • 1 small onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 2 tablespoons butter or ghee
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon tumeric
  • 1/4 teaspoon cayenne
  • 1 1/2 teaspoons salt
  • 15-ounce can diced tomatoes (not drained)
  • 1/2 cup coconut milk
  • 2 pounds boneless, skinless chicken breast

Directions:

  1. Saute the onion and yellow pepper in the butter 3-4 minutes.
  2. Add garlic, ginger, spices, and salt and cook an additional 1-2 minutes.
  3. Add tomatoes and coconut milk and stir.
  4. Add chicken.
  5. Set Instant Pot to Poultry setting and cook.
  6. When cycle is complete, remove chicken and shred.
  7. Use immersion blender to puree sauce and add the shredded chicken back to sauce to toss.
  8. Serve over rice.

 

Pork Roast (in the Instant Pot)

This recipe is basically the Kalua Pig recipe from Nom Nom Paleo, though I never have the right salt. The pork is really versatile: it’s good simply out of the pot or add bbq sauce or use in soup (pozole, for example) or tacos.

Ingredients:

  • 3 slices bacon
  • 3–5-pound bone-in or boneless pork shoulder roast (or pork butt roast, a butcher once told me they are the same thing)
  • 5-6 garlic cloves, peeled
  • 3/4 teaspoon coarse salt per pound (half that amount for fine salt)

Directions:

  1. Set the Instant Pot on sauté and brown the bacon while you are preparing the pork.
  2. Slice pork roast into 3 equal chunks.
  3. Slit the pork and tuck in the garlic (just kind of spread it out 2 in each piece of meat).
  4. Salt the pork all over.
  5. Flip the bacon over (if you haven’t already) and add the pork then the water to the Instant Pot.
  6. Select Pressure Cook, and cook at 90 minutes high pressure. Let depressurize naturally.

Orange Cardamom Rolls

I have made these for the last couple of years for our New Year’s Day donut party, and they are one of my favorites.

Dough:

  • 1/4 cup warm water
  • 4 1/2 teaspoons (2 packages) active dry yeast

In bowl of stand mixer, sprinkle yeast over water and allow to dissolve.

Meanwhile, in a medium saucepan, combine

  • 1 cup sugar
  • 2 teaspoons ground cardamom* (grind the cardamom fresh if you can)
  • 1/2 cup (1 stick) unsalted butter
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons coarse salt

Heat over medium, stirring occasionally until butter has barely melted. Remove from burner and cool to warm.

When yeast has dissolved, add to mixer:

  • 3 cups flour
  • 1/2 cup sour cream
  • 3 eggs
  • Warm butter mixture

Mix on low to combine well, then add

  • 3 1/2 to 4 1/2 cups flour

Mix until dough is able to pull away from sides of mixer. The dough will still be quite sticky; do not add too much flour.

Mix with dough hook on low 4 more minutes. Grease a large bowl and allow dough to rise 1 1/2 hours (should about double in size).

Filling:

  • 1/2 cup butter, softened
  • 1 tablespoon cinnamon
  • 1/2 cup sugar

Make a paste. (It’s really messy, but I use my hands. You could also use a mixer, I would think.)

Split dough in half. Roll first half into a 9- x 20-inch rectangle. Spread half the filling on the dough (it goes farther than it looks like it will), then fold over to form a 9- x 10-inch rectangle. Roll a little flatter, then cut into 12 strips.  Twist the strips into knots (just wing it like I do, or watch a YouTube video. Jason literally tied knots). Set on baking sheet and cover with plastic wrap and allow to rest 15 minutes.  Repeat with second half of dough and filling.

Meanwhile, preheat oven to 350 degrees.

(Remove plastic wrap, though I hope that’s obvious.) Bake at 350 for 20 minutes (or so) until golden brown. Allow to cool completely.

Glaze:

  • 4 tablespoons butter, melted
  • 2 cups powdered sugar
  • zest and juice from 1 orange
  • (milk or cream or water)

Mix together and add additional liquid 1 teaspoon at a time to adjust consistency. Brush glaze over rolls.