These Noodles are perrrfect!Slippery,Umami Noodles with oodles of vegetables! My kind of dinner! In this recipe, you pressure cook the noodles & vegetables along with the sauce.This way you skip the boiling of the noodles, straining and stir frying. Ingredients for Instant Pot Lo Mein Super simple pantry ingredients NoodlesWater or Vegetable BrothVegetables- Read the note below on the kind of vegetables Soy SauceRice VinegarSrirachaSesame OilBrown SugarGarlicChilli Paste Vegetables You can use any vegetables you like here- Fresh or Frozen When you read the recipe below, you will find that there are two cooking times- One is the pressure cooking and the other is a couple of minutes of gentle steaming....

I never thought making Rajma will get so easy. There is no soaking and no lengthy sauteing to make the masala. There are obvious virtues in making a proper Rajma Masala but making Instant Pot Rajma without Soaking with the least effort possible has been my goal for as long as I can remember! This is a shortcut method. There are times when nothing but Rajma Chawal(Rajma and Rice) will do....

If you’re a fan of shrimp and Asian flavors, then you’re going to love this! This is one of the easiest and quickest meals that you can make in the Instant Pot, it’s a healthier version of the traditional stir fry and the whole family will love it. Also, make sure to check out my Instant Pot Hibachi shrimp, Instant Pot beef and broccoli recipe, and my Instant Pot chicken and broccoli recipe....

Ground meat a wonderful way to feed a large crowd on a lower budget, and combined with frozen peas this recipe is a definite winner at any potluck. This dish is best when served with warm rotis or naan, and can be easily frozen for a later use. When it comes to food, we Indians know how to make a gala of the mere act of eating. But at the same time, we have our home-grown secrets of making a simple “Dal-Chawal” meal seem fit for a King, or Queen of course!...

Today I spent more money at the grocery store than I have ever spent in my life. I actually got the shakes when I was checking out and saw the number go up and up and up. Sweaty, tremble-y hands, discombobulated, everything. I’m like the antithesis of a shopaholic. It’s not that I can’t spend money. It’s just that usually when I spend that much money on something, I’ve thought about it for a while, and of course talked to Eric about it....

The humble eggplant (which in my opinion does not have a lot of flavor) is fire-roasted and transformed into one of the most flavorful eggplant dish that could rival most Indian restaurants. If you’re one of the eggplant haters (I’m not a hater, I just don’t love eggplant), this Indian recipe will convert, I promise! This Baingan Bharta recipe hails from the Punjab state in North India. “Baingan” is Hindi for eggplant/aubergine, and “bharta” means to mash....

The other day I was busy writing out my grocery list when I heard Charlotte say to Truman in a very grown-up voice, “No no Truman, you can’t have that.” And she pulled a large serrated knife out of his hands and gently set it out of reach. It’s a good thing someone is around to do the mothering when I’m writing out my grocery lists. For all my complaining lately about the fact that Charlotte is practically a teenager these days, at least I get the saving-my-baby-from-mortal-peril perks....

I started making my own oat milk (< click for link) last year. It’s so easy, so good and you know what ingredients are in it. I use it in my tea, cereal and baking. Milk choices You can use any of your favorite milk for this recipe. Almond, rice, soy, coconut or regular milk will all work perfectly. Let’s talk about the brûlée. If you’ve ever had crème brûlée then you know the crispy top is the best part....

Type of Pasta to Use I am calling for rotini in this recipe, those spiral shaped noodles. You could definitely use something else here, but keep in mind that it might alter the cooking time and you may need to add more liquid. If you do use a different type of noodle, I suggest picking the noodle that is closest in shape to these that your kids like best. I would not suggest using spaghetti, as it would be difficult for this cooking method....

This recipe was originally published on April 6, 2012. Charlotte and I just got back from a super quick trip to Utah for the weekend to attend a session of General Conference in person! It was so much fun! Two years ago on Charlotte’s 6th birthday, we gave her a challenge to read the Book of Mormon. We told her that if she read it by the time she was baptized when she turned 8, then we would take her to Utah to see a session of General Conference in person....

Yesterday, we all woke up to what seemed like the blizzard of the century! Schools got called off, cars parked on the driveway were completely buried and we were told to stay off roads for safety reasons. It was crazy, yes, but we welcomed the first Snow Day of the year with open arms! Hubby Dear and Baby Dude suited up to go sledding and I did what I enjoyed the most – cook up a pot of bubbling Palak Dal cooked in the Instant Pot to feed our tummies and warm our soul....

Me, during dinner tonight, to my unruly children: “Charlotte! Truman! Stop looking at each other! Stop having fun!” It’s moments like these that make you just so sentimental about being a mom, right? In my defense, there was not nearly enough green-bean-eating going on, and way too much fork stabbing. (Are my kids the only ones who use forks as weapons??) This Pumpkin Bar recipe makes an entire 11×17 inch sheet pan worth of cake....

How to Thaw Peas There are a few ways to thaw peas. The first is what I would recommend most. Just leave the bag of frozen peas in your refrigerator overnight. Frozen peas come fully cooked. So you really can just let them thaw on their own and then drain them as described above. This is a fool proof way to get them to the right temperature without over-cooking them. The best recipes to do this with are potluck recipes....

I came up with these little Pumpkin Treats after reading one of my favorite baking blogs, Crazy for Crust. Dorothy is crazy funny. And she loves to bake. What more could you ask for? And when I saw these adorable Caramel Apple Pretzels for the beginning of the school year, I figured I could pumpkinify them for Halloween. {One more thing about Dorothy, she is an awesome cheerleader for other blogs....

Once you are a pro at poaching shrimp, you may never go back to frozen pre cooked shrimp again. Pre cooked shrimp can be convenient, but there’s just something better and more flavorful about shrimp that you cook yourself. If you live close to the ocean you’ll be able to buy fresh, whole shrimp in season that may be even less expensive than the packaged frozen type, and they will taste so much better....

There is something so comforting about potato salad. It tastes like being around family who loves you. This fantastic recipe is not only absolutely delicious, but also incredibly simple. You probably have most of the ingredients already and will love how flavorful it is. The dressing in this simple recipe pulls the whole salad together in the best way and with my instructions, it will be a hit every time....

I walked into my brother Eric’s house the other day to pick up my kids. He saw me and said, “Hey how’s it going! Where were you again?” “A puff pastry party.” I said this with an almost straight face, but couldn’t hold it for long before we both started laughing. A puff pastry party?? I will take this opportunity to quote Kanye: “Come on now! How could you be me and want to be anyone else?...

I want you to think veggie burger for a minute. Very similar, but this version is made with sweet potatoes! You can call them what you want though…patties, fritters or veggie burgers. Regardless, they are full of flavor and you’re going to be blown away by the taste and how easy it is to make these!These are amazing whether you eat them like tikkis or tucked between buns. The sweetness from the sweet potato compliments the earthy flavors from the kale and quinoa....

I spent all of Friday making Chocolate Cream Pies, trying to figure out the combination of flavor and texture that would bring me to Creamy-Chocolate-Level-Transcendent. I made so many pies: some too grainy, some too thick, some too fussy to be labeled “easy.” I finally nailed it. Then my mother-in-law Kris arrived from out of town, and all my conclusions were shot to hell. She took one bite at dinner and said, “This pie isn’t sweet enough!...

Letting Dressing Rest While this salad dressing can be used right away, letting it sit overnight in the refrigerator to rest allows the flavors to really meld. This makes the flavor of the dressing even better. You will love my tips and tricks for this recipe. Don’t miss the section on how to keep it from separating and how to make it a little lighter. Red wine vinegar: A type of vinegar made from red wine that undergoes a fermentation process where bacteria convert the alcohol in red wine into acetic acid....