I came across a recipe in the “Mediterranean Instant Pot” cookbook from America’s Test Kitchen. The recipe looked pretty good, and used a spice blend I hadn’t heard of before called ras el hanout. I changed the recipe a little due to my own preferences and the unavailability of one ingredient.
The result was delicious, and I’ll definitely be making this again!
1canWhole San Marzano tomatoesdrain (keep liquid), and coarsely chop
2tspRas el hanout
2tbspolive oilextra virgin
1/4cupkalmata olivespitted and coarsely chopped
1/4cupfresh cilantrocoarsely chopped
Turn on Instant Pot to Saute, high setting, and add olive oil, garlic, and ras el hanout
Saute for about 2-3 minutes, until spices become really fragrant, then turn Instant Pot off
Add the reserved tomato juice and chopped tomatoes to Instant Pot, stir well, and then reserve 3-4 tablespoons of the mixture
Insert trivet then steaming basket into Instant Pot
Complete preparation of the head of cauliflower by making a deep criss-cross slice into stem, then place head into steaming basket, stem side down.
Pour reserved tomato/spice mixture over top of cauliflower.
Cook in Instant Pot using high pressure, for 3 minutes, doing a quick release when cook time has completed.
Set cauliflower head aside in serving dish, and cover with foil
Set Instant Pot to Saute, add olives and golden raisins to tomato mixture. Cook this down to thicken a bit. You can salt & pepper this if you like (I didn't)
Cut the head of cauliflower into quarters, then eights. Spoon more of the tomato mixture over top, and then sprinkle cilantro over when serving. Provide the rest of the tomato/spice mixture alongside so people can add more as they wish.
The original recipe called for green olives, anchovies, and pine nuts (which I couldn’t find at our grocery store). Omitted the anchovies to make the dish vegan, and I prefer black olives over green 🙂
The first one I followed his direction and recipe as closely and exact as possible. After measuring everything out, I ground it all up into a Krups Coffee & Spice grinder. One step I added was to heat the spice blend up on the stove prior to adding the water and pumpkin juice. I also used a light brown sugar instead of Demarra.
This initial batch ended up much thicker than what his seemed, so I made a second batch, which I combined with the first one. I made the second batch without pumpkin, and added green cardamom.
The syrup is definitely very flavorful, and makes a delicious latte! The biggest challenge I found was in trying to strain the syrup. I used a couple different sieves and also a muslin filter bag, and it took a long time – must have taken almost an hour! I’ll have to find a better strainer.
Here’s are the ingredients I used for my second batch of pumpkin spice:
For the syrup, I used a light brown sugar – 350g, and 175g of water, and 25g of the pumpkin spice.
I also made the coffee infused whipping cream to top the latte – it was fantastic, and much easier to make! Will definitely make the whipping cream again, as well as the pumpkin spice. I think that I’ll like skip the syrup.
Place 1 cup water into Instant Pot, followed by the trivet that came with your pot.
Add all ingredients to blender, and blend until smooth (about 15 seconds)
Divide mixture evenly into the 7 pods of the mold
Cover with foil, then place gently into Instant Pot
Select “Steam” and set time to 8 minutes.
After steam cycle has completed, let pressure release naturally for 10 minutes, then quick release.
Carefully remove from Instant Pot and let cool for a couple minutes before eating.
Egg bites can be stored in the refrigerator for up to 1 week. They can also be stored in the freezer to keep longer. To reheat from frozen, pop an egg bite into a microwave for 30 seconds at full power.
We’ve adopted a ‘largely’ Keto way of eating for about 8 months now, and I’ve gotten used to blending my morning coffee with MCT oil and butter, and a pinch of cinnamon for fun. Took a little getting used to being a creature of habit – my habit being over a decade of pulling a double shot every morning and making an Americano to start my day – no cream, no sugar.
Well, after our old blender gave up and replacing it with a Vitamix, I thought I’d try something a little different. I came across a site using cashews as a milk replacement – and thought perhaps I would see how it fared replacing the butter in my coffee. I was very pleased with the result, and with hile there are a few carbs, it’s still a Keto-friendly drink with 8 carbs, 42g of fat, and 5 grams of protein. It’s has more of a milk feel in the mouth as well – butter seems to have an slicker or oilier feel.
1/4cupunsalted cashew nuts(optional: soak overnight in water)
1 1/2cupshot water(just off the boil, or from the espresso machine)
add MCT oil, espresso, hot water, cashew nuts and salt to the blender
starting on low, start the blender, slowly turning the speed to max.
blend at max for 20-30 seconds
Pour into your favourite mug and enjoy!
Adjust the amount of hot water to the size of your mug. Also, you might try adding a pinch of cinnamon, and/or a half-dime sized piece of 85% cacao dark chocolate to the blender…trust me 🙂
If you choose not to soak your cashew nuts overnight, extend the blend time to 30-60 seconds. This will pulverize the cashew nuts more, so there is virtually no solids left at the bottom of your drink.