As the weather starts to turn cold I love pulling out comfy sweaters and recipes for comfort food. There is nothing quite like warming up with your favorite food that also brings back happy memories! Chicken Enchiladas and Meatloaf and Brown Gravy are two of my favorites, what are some of yours?
This Meatloaf and Brown Gravy is a family favorite, this one is made a bit healthier than most, with a mix of half beef and ground turkey plus nutritious oats, topped with a delicious brown gravy – comfort food at its finest!
Meatloaf and Brown Gravy
This Meatloaf and Brown Gravy is the best meatloaf recipe ever! When I crave comfort food, this meatloaf hits the spot. I have tons of turkey meatloaf recipes, but for this recipe I wanted it to taste more like a classic beef meatloaf. To keep it light, I used a blend of lean ground beef and turkey with oatmeal instead of breadcrumbs. And if you want some other meatloaf ideas, try Cheese-Stuffed Turkey Meatloaf and Bacon-Topped Petite Turkey Meatloaf with BBQ Sauce.
Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.
Air Fryer Herbed Buttermilk Chicken Breast
This air fryer chicken recipe is similar to my air fryer whole chicken recipe only it’s made with a whole breast instead. Plus it has added herbs and spices. And unlike this air fryer chicken breast recipe, this version is with the bone and includes the skin. See all my air fryer recipes here!
2020 has been something, huh? Because of all of the things, we are thrilled to be sharing this guest post from Bernadette Pleasant, the founder of The Emotional Institute, an online resource and educational center that offers courses, workshops, and interactive experiences that provide pathways to cultivate emotional wellbeing and gain insights that bring about a balanced mind/body connection. Bernadette has spent a lifetime exploring celebrations of the mind and body, from sensual dance to somatic healing. As a woman of color who comes from an esteemed tradition of natural healers, she is recognized as a leader in the mind-body…
This Whole30 and keto garlic cauliflower mashed potatoes recipe is nomtastic and super easy to make in the Instant Pot or on the stovetop. No one will suspect that you’re serving low carb mashed cauliflower instead of mashed potatoes!
I’m not a NPR listener. Whenever my friends talk about what they heard on Morning Edition, I smile and nod while secretly thinking about all the crazy stuff I heard on Howard Stern that morning. Still, Lynne Rossetto Kasper and Sally Swift hosted an award-winning food show on Public Radio (or so I hear) and their cookbook, The Splendid Table’s How To Eat Supper, has some great recipes. A recipe I make over and over again is their Garlic Cauliflower “Mashed Potatoes,” which I’ve modified slightly (to make it super-Paleo AND Instant Pot compatible). You can make this dish ahead of time and it’s the dish that keeps on giving.
Instant Pot Cauliflower Mashed Potatoes
Although the original recipe calls for steaming the cauliflower florets in a pot on the stove, I normally cook them for 3 minutes under high pressure in the Instant Pot. You don’t save a ton of time—maybe 10 to 15 minutes tops—but you definitely free up space on the stovetop, which is precious real estate during the holidays. Also, you don’t need to babysit the Instant Pot like you would a regular pot and that’s one less thing to worry about!
Make Ahead and Reheating Instructions
Cauliflower mashed potatoes is one of my favorite vegetable side dishes because you can make it ahead and it tastes just as good when you reheat it. You can store the leftovers in a sealed container in the fridge for up to four days. The easiest way to reheat cauliflower mash is to place it in a glass bowl and microwave it, covered with a silicone lid, for 2 to 3 minutes. You should stir it once twice while reheating so the dish is uniformly piping hot. You can also reheat the mash in a covered pot on the stove—just add a splash of broth if it looks a little dry.
Time to make Garlic Cauliflower Mashed Potatoes!
Serves 6-8
Ingredients:
1 large head cauliflower (~3 pounds)
5 large garlic cloves, peeled and sliced
Diamond Crystal kosher salt
¼ teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
2 tablespoons ghee, olive oil, avocado oil, or fat of choice
Start by filling a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert, and put on the lid.
While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem into pieces of roughly the same size. Don’t worry about how everything looks because it’ll get pulverized later in the food processor.
Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Then, toss in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes). You won’t overcook it – trust me.
Instant Pot Instructions!
Pour 1 cup of water into the Instant Pot insert and place a steamer on top. Toss in the stems, half of the florets, and all of the garlic. Salt everything liberally. Next, toss in the rest of the cauliflower, season with more salt, lock the lid, and cook under high pressure for 3 minutes. Release the pressure manually.
Once the florets are done cooking on the stovetop or in the Instant Pot, transfer everything into a food processor.
Add the ground nutmeg, freshly ground black pepper and the ghee or avocado oil/extra virgin olive oil (for vegan version). Process until smooth. (Yes, an immersion blender also works but your mash may not come out as smooth.)
Taste and adjust for seasoning. Serve the “mashed potatoes” immediately or store in a covered bowl in the fridge for up to four days.
Looking for more cauliflower recipes? Here are some of my faves:
¼ teaspoon Freshly ground black pepper and more to taste
2 tablespoons ghee olive oil, avocado oil, or fat of choice
Instructions
Stovetop instructions
Start by filling a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert, and put on the lid.
While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem into pieces of roughly the same size. Don’t worry about how everything looks because it’ll get pulverized later in the food processor.
Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Then, toss in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes). You won’t overcook it – trust me.
Once the florets are done cooking, transfer everything into a food processor.
Add the ground nutmeg, freshly ground black pepper and the ghee or avocado oil/extra virgin olive oil (for vegan version).
Process until smooth. (Yes, an immersion blender also works but your mash may not come out as smooth.) Taste and adjust for seasoning. Serve your “mashed potatoes” immediately or store in a covered bowl in the fridge.
Instant Pot instructions
Pour 1 cup of water into the Instant Pot insert and place a steamer on top. Toss in the stems, half of the florets, and all of the garlic. Salt everything liberally. Next, toss in the rest of the cauliflower, season with more salt, lock the lid, and cook under high pressure for 3 minutes. Release the pressure manually. Then, follow steps 5 through 7 above.
Notes
These faux “mashed potatoes” will keep for 4 days in the fridge and they reheat well.
So, as with everything else in 2020, I know Halloween will look different for many this year, but you can still have spooky fun and be safe at the same time! For those having a party in school check out these adorable Skinny Mummy Cake Balls or at home, these Pumpkin Cheesecake Shooters.
Start-to-finish, this Asian-inspired black sesame mug cake can be made and cooked in your microwave in less than five minutes! Plus, it makes a spooky single serve sponge cake for Halloween!
Yes, I’ve definitely jumped on the mug cake craze. After coming up with pumpkin, matcha, vanilla, and chocolate mug cake recipes, I decided to tackle a black sesame cake for Halloween—both for the ominous color and the fantastic taste. The resulting black crumb reminds me of the springy chiffon cakes my mom loves to bake—but this single serve cake can be whipped up in a fraction of the time!
What is Japanese black sesame paste?
The key ingredient in this black sesame mug cake is Japanese black sesame paste, also known as kuro neri goma. It’s typically made by roasting unhulled black sesame seeds and then grinding them multiple times through a ceramic grinder to form a smooth and silky black sauce. Flavor-wise, Japanese black sesame paste is deeply nutty and earthy, with only a subtle bitterness.
Where do you buy Japanese black sesame paste?
You can buy black sesame paste online or at your local Japanese market. It normally comes packed in small glass jars or in upright plastic bags with pouring spouts—you can find them stocked near the sesame seeds at the store. Read the label to make sure the only ingredient listed is black sesame seeds.
Before you use black sesame paste, you’ll need to stir it well because the oil can separate, just like other natural seed and nut butters. After opening the jar, keep it in the fridge for up to a month.
What if you can’t find black sesame paste?
If you can’t find Japanese black sesame paste, you can substitute black tahini but the flavor won’t be quite the same. Black tahini has a less pronounced nutty flavor because the seeds aren’t roasted (or only mildly roasted); as a result, it may taste more bitter. On the upside, black tahini is quite a bit cheaper! Also, you can make your own black sesame paste at home but it may not turn out as smooth unless you have a powerful blender or food processor.
Can you make this mug cake in the oven?
Yes, but the resulting cake will taste eggier and the crumb won’t be as springy. (Plus, it’ll take a lot longer!) With that in mind, here are the instructions: Pour the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes. The tiny single serve cake is done when a toothpick inserted in the middle comes out clean. (If you’re worried about cooking food in the microwave, here’s an article from Harvard Medical School that addresses microwave cooking and nutrition.)
Ingredient Substitutions?
Even though I’ve baked lots of paleo treats lately, I’m not a paleo baking expert by any means and haven’t tried this mug cake with every grain free flour on the market or without eggs. If you can’t have nuts, you can substitute cassava flour in a 1:1 manner and it will turn out pretty good—the crumb will not be as soft and bouncy, but you’ll still be pleased with the result. Readers have told me that Bob’s Red Mill Egg Replacer works well in my mug cake recipes, but the cake will not rise as high. If you end up trying an ingredient substitution, please let me know how it turns out in the comments!
Let’s Make a Black Sesame Mug Cake!
Serves 1
Ingredients:
2½ tablespoons (17.5g) blanched almond flour or cassava flour
⅛ teaspoon baking soda
⅛ teaspoon Diamond Crystal kosher salt
1 tablespoon (15 mL) Japanese black sesame paste
1½ tablespoon (22.5 mL) maple syrup or 1 tablespoon (15 mL) honey
2 teaspoons (10 mL) avocado oil or melted coconut oil
¼ teaspoon vanilla extract
1 large egg
1 tablespoon candy eyeballs (optional and they’re definitely not paleo!)
Method:
In a liquid measuring cup, add the almond flour, baking soda, and salt. Whisk until uniform.
Add the black sesame paste, maple syrup, avocado oil, vanilla extract, and egg. Whisk the batter until smooth.
If you want the mug cake to look pretty, pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal). However, you can totally microwave the cake in the glass liquid measuring cup if you want to cut down on dishes to wash.
Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes.
The black sesame mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. Don’t worry if your cake looks lopsided or collapses—it will still taste great!
I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
Let the cake cool for a few minutes and top with candied eyeballs, if desired.
It’s a perfectly splendid way to teat yourself and your loved ones to a quick, sweet and spooky dessert!
Black Sesame Mug Cake (Paleo, Gluten Free, Dairy Free)
This Asian-inspired black sesame mug cake can be assembled and cooked in your microwave in less than five minutes! Plus, it makes a spooky single serve sponge cake for Halloween!
Course Dessert
Cuisine Japanese
Keyword Dairy-free, gluten-free, grain-free, halloween, mug cake, nom nom paleo, nomnompaleo, paleo
In a liquid measuring cup, add the almond flour, baking soda, and salt. Whisk until uniform.
Add the black sesame paste, maple syrup, avocado oil, vanilla extract, and egg. Whisk the batter until smooth.
If you want the mug cake to look pretty, pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal). However, you can totally microwave the cake in the glass liquid measuring cup if you want to cut down on dishes to wash.
Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
The black sesame mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. Don’t worry if your cake looks lopsided or collapses—it will still taste great!
Let the cake cool for a few minutes and top with candied eyeballs, if desired.
Notes
Oven and air fryer instructions:
Pour the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes. The tiny single serve cake is done when a toothpick inserted in the middle comes out clean.
