Mains

Instant Pot Pumpkin Chili

- Amanda 2 Comments

This Instant Pot Pumpkin Chili is the perfect answer to a cold, Autumn Day. And even if it’s not yet cool where you live, I promise this still makes one heck of a lunch or dinner when you get that craving for a comforting bowl of chili beans. What’s even better, it’s jam-packed with veggies and the season’s favorite ingredient, pumpkin, giving it an extra silky texture. But, I assure you, your kids won’t even realize they’ve eaten all that wholesome goodness until after they’ve licked their bowls clean, if they notice at all.

A good bowl of chili is one of those dishes I find myself keep going back for more. Whether it’s loaded with all the right toppings or eaten with a handful of tortilla chips to scoop up every last bit. When it’s done right, it just works and the need for enough leftovers the next day is big. This is exactly how I feel about this Instant Pot Pumpkin Chili Recipe. In fact, it has become our must-have meal for Halloween dinner and the fact it feeds a crowd means plenty for everyone. And and, the fact it’s packed with zucchini, bell peppers, corn, black and kidney beans makes me a little more relaxed about all the sugar being consumed that night.

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Instant Pot Pulled BBQ Chicken Sandwiches with Cilantro Slaw

- Amanda

To say I love my Instant Pot is an understatement. It really does come in so handy for me living here in Istanbul to make anything from a few “cans” worth of beans for easy burritos, chickpeas for hummus, or almost-instant succulent, pull-apartable (that’s a word right?) chicken like this BBQ chicken. Considering I have to pull out a 15 pound converter each time I want to use my Instant Pot that I schlepped from the states with American voltage is a small price to pay for convenience. While this post may be the first Instant Pot one yet, I assure you more are coming as it has been busy at work. It takes a few times to figure out the kinks with each recipe, but so far no unsalvageable disasters. Just keeping my fingers crossed it continues working as well as it has been with the converter!

Now for these Pulled BBQ Chicken Sandwiches with Cilantro Slaw. They truly made for a perfect almost-end-of-summer dinner. In fact, when my 6-year-old, who happens to have an incredible nose for foods, walked in the door from school after I had just opened the lid to the Instant Pot, his exact words were “what is that smell that smells like something amazing?” And when I told him it was BBQ chicken (the same I’ve made before,) he hugged me and said “Oh thank you, mom!” I can’t make these moment’s up, but I can sure savor every last one of them and document it right here for safe-keeping. You know, those moments when it feels like we’ve actually got something right, the ones that maybe don’t happen all that often some days?

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Homemade Corn Tortillas

- Amanda 2 Comments

I think most people could agree they hold a special place in their hearts for soft, pillowy tortillas. Whether it be corn or flour, tiny or big, delicately wrapped around a mound of tender carne asada, or smothered in a decadent mole- tortillas, good ones, can make the simplest meal perfect or steal the show in a festive feast. For me, tortillas as crazy as it sounds are “home” and such a big part of who I am.

Growing up in a family of 6 kids, often with teammates or neighbors at our table, a bean burrito was an easy and nutritious dinner my mom could get on the table fast and still put smiles on the faces of hungry kids with so many different likes and dislikes. Or a few dozen tacos picked up from King Taco and some horchata and we were really happy campers. Chorizo and egg burritos so often fit the bill for many mornings we were running out the door to various weekend practices and tournaments. Or one of my favorite ways to enjoy them, learned from my dad, is heated up directly over a gas flame with a schmear of butter or avocado. (You just can’t get that flavor heating it in a pan or skillet.)

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Butternut Squash, Sweet Potato & Lentil Curry

- Amanda 2 Comments

November is upon us and that means Thanksgiving is just under three weeks away and the holiday season has unofficially started.  I love thinking about the food, traditions and decorations to come in the weeks ahead.  This year will be quite different indeed, and soon I’ll start testing some recipes to see what will work for our first Thanksgiving abroad.  First though, I want to share this Butternut Squash, Sweet Potato & Lentil Curry.  It’s delicious and the whole family loves it.  It’s warm, lightly spiced with curry, cumin, turmeric, and ginger and chock-full of really satisfying ingredients.  Not to mention it’s vegetarian/ vegan friendly…It’s exactly what should accompany a cozy, November night spent at home. Read more

Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)

- Amanda

Today I’m sharing with you one of my favorite go-to recipes.  I make this Turkish Red Lentil Soup when I need a quick and easy dinner, when anyone in the family is a little under the weather, or when I’m just craving a warm bowl of comfort.    Earlier this week, all three boxes were checked.  I had a sore throat,  and thus really didn’t want to spend too much time working in the kitchen, and the cold and gloomy weather outside just begged for something warm and comforting.

My love for this soup started back in New York.  There was this little Turkish kebab place, Bereket, on the Lower East Side.  After a late night out on the town when my husband and I were dating, we’d stop there with friends for some lentil soup and pita and sometimes a kebab.  It was delicious and so satisfying and sort of became a ritual we looked forward to.  The fact they were open all night long certainly worked to our advantage.  It’s the city that never sleeps after all. Read more