Category Archives: Cheap Eats

Rachel’s iPot Enchiladas

This is the filling for enchiladas, and we just use it like Chicken Tinga, which is to say in any kind of soft taco shell or on a bowl of rice.

EASY, FAST, PANTRY STAPLES

Mix up the sauce in iPot (Instant Pot Pressure Cooker)

2 Tbsp. avocado oil, or any oil or fat you want

2 Tbsp. dried shallots

Or you can brown some fresh onions or shallots in the oil then add everything else…

15 oz. can of tomato sauce

1 tsp. dried oregano

2 tsp. ground cumin

2 tsp. granulated garlic

1/2 tsp. onion powder

1 tsp. chili powder (a blend) or Emeril’s Southwest Essence

1 tsp. Salt

1/4 tsp. Chipotle pepper powder

1 dash of cinnamon – about 1/8 tsp., not more

4 oz. can of diced Hatch/roasted green chilies, mild

There is plenty of flavor for me and I cannot have tomato paste. But, if you do find you need any more flavor, or if you want to use fresh tomatoes, add a couple tablespoons of tomato paste.

Toss in 8 raw chicken tenderloins. These can be frozen or not–the Instant Pot starts the timer when the whole batch comes up to temp.  Set the pressure cooker to 15 minutes of high pressure (“Poultry”). Once the thing cools down (you can release the pressure when you want), take out the chicken and shred it using two forks and put it back into the sauce. Keep warm for the rest of the day until everyone gets their dinner!


Taco shell ideas:

  • Organic corn tortillas
  • wheat flour tortillas
  • any wrapper you want
  • a bowl of rice
  • Zenbelly plantain tortillas
  • Cassava flour tortillas

All of your basic taco toppings, including:

  • Fresh cilantro
  • raw onions
  • cheese
  • sour cream
  • avocado

Rachel’s favorite:  chopped jicama, avocado, cilantro and fresh squeeze of lime in an Organic corn tortilla.

RECIPE: Indian Lentils – “Dal”

This is my method for making Indian Dal  (Lentils) and rice.

I have made a large crock full for a couple years for the teachers appreciation day at school. They love it. Continue reading

RECIPE: German Red Cabbage

I don’t know why this dish is so addictive for me, but I can make up a batch and eat a serving every day. It’s full of B6 and folate, and perhaps that is why.  Perhaps it’s because I love sour so much.  Traditionally served alongside sausages like Brautwurst.

Fat: 2-4 Tbsp. butter or better yet , drippings from roasted chicken

Shallots and/or onions, chopped (TIME SAVER: frozen chopped)

Head of red cabbage, sliced fine so that it comes out in shreds

1-2 (tart) apples, chopped or grated (TIME SAVER: I leave the skin on, use an apple slicer/corer and then chop with a knife)

1/2 cup apple cider vinegar* (or lemon juice, or could try ascorbic acid crystals–not ascorbate)

1 Tbsp salt

1/4 to 1/2 cup honey

1/2 cup water or chicken stock, add more if not using full amount of vinegar

Optional: whole grain flour for thickening

*Acid is key to keeping the deep color of the red cabbage. If you do not use any vinegar (or lemon juice) you will end up with a lavender color.

  1. Brown onions and shallots to caramelize in the fat.
  2. Put all other ingredients except flour into the pot. Cover and simmer until desired tenderness, about 20 minutes. Cook longer til you get it as soft as you want.
    FOR PRESSURE COOK: In an iPot pressure cooker, the setting for “Soup” (30 minutes of medium pressure) will yield a very soft cabbage that will begin to fall apart when stirred. Almost too soft for my liking, but still okay. Try 20 minutes of pressure.
  3. Adjust salt. Pepper to taste.
  4. It is not necessary to thicken, but you can. Try 1 Tsp. whole grain flour such as spelt, kamut or wheat. Sprinkle it on before last 5 minutes of cooking, then stir.

BRAINSTORM: Perk up Family Food

Today, my sister-in-law called me to ask me about what kinds of things I buy at Costco to help her perk up their family meals and breakfasts. Guess where I was! Yep, you guessed it. I was in Costco.  So, we talked my way through Costco just brainstorming ideas for her family, and trying to be healthy on a budget.

Maybe you will like some of these ideas right now for the holiday crunch time. These aren’t the ideas I told my sister in law. These are the ideas I had after our talk.  Welcome to another installment from the Brain of Rachel.

Continue reading

Cheap Eats: What if “Food Stamps”?

Here’s an interesting article series if you want to think about pushing the boundaries of eating as well (healthfully) as possible while spending the least amount of money.   Continue reading

RECIPE: Tao Bowls

Special Thanks to Tao Natural Foods Cafe in Minneapolis, MN.

Serve like you would a taco bar (buffet style), where people can choose their toppings.

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RECIPE: Wedge Lentil Soup

My food co-op store in Minneapolis is now publishing $2 per serving seasonal recipes!  This should chase away the canned soup blues. Continue reading