My Boys' Favorite Waffles


Our family has a new favorite waffle recipe. Actually, if I want to be completely accurate I should say that most or our family has a new favorite waffle recipe. Three out of the four boys think this is hands-down the best waffle recipe I have ever used. The fourth prefers the old one.

This new recipe comes from King Arthur Flour. They mention that it is a recipe used in a popular Washington D.C. hotel. The waffles are quite crispy on the outside and soft on the inside. They’re not as sweet as the old recipe I used.

The recipe calls for King Arthur Flour. I used Pillsbury all-purpose, and the recipe worked fine. The batter is very runny, surprisingly so. That said, the waffles turned out perfectly. Please note that this recipe calls for beating the egg whites separately until they hold soft peaks. I do this in my Kitchenaid stand mixer while I’m preparing the rest of the batter. Keep a close eye on them, you don’t want them to become too stiff or you’ll have trouble folding them into the rest of the batter.

The Best Waffles Ever
Recipe adapted ever so slightly from King Arthur Flour

2 large eggs, at room temperature; separated
1 1/2 cups (340g) buttermilk, at room temperature
2 tablespoons melted butter
2 tablespoons vegetable oil, for added crispness; optional, but good
1 cup (120g) King Arthur Unbleached All-Purpose Flour (Pillsbury works too!)
4 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon sugar

Grease and preheat your waffle iron according to the manufacturer’s instructions.

In a large bowl, beat together the egg yolks, buttermilk, butter and oil until well combined. In a separate bowl, sift or whisk together the dry ingredients. Gently stir the dry ingredients into the wet ingredients. Don’t beat the batter; it’s unnecessary, and will make for tougher waffles.

Beat the egg whites until they hold soft peaks. Gently fold them into the batter. The batter will be quite thin. This is expected.

Cook the waffles according to your waffle iron’s instructions. To keep finished waffles crisp as you continue baking, place them in a preheated 200°F oven, directly on the rack.

Yield (according to King Arthur): 5 large (7″) Belgian waffles; or 7 medium (5″) square American-style waffles

One year ago:  Easy Quiche Florentine
Two years ago:  Caramelized Shallots
Three years ago:  Burrata with Lentils and Basil Vinaigrette
Four years ago:  Chocolate Babka
Five years ago:  Sour Cream Corn Bread
Six years ago:  Chocolate Nudges
Seven years ago:  Homemade Marshmallow Peeps
Eight years ago:  Sweet Potato and Quinoa Salad
Nine years ago:  Jerk Shrimp Mini Pies
Ten years ago:  Chocolate Pancakes
Eleven years ago:  Baked Shrimp Scampi
Twelve years ago: Chicken Piccata

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Banana Oat Energy Bites


We go through a lot of protein bars in our house, Rx bars being one of our favorites. I love their simple list of ingredients. Similarly, this is a recipe for a healthy snack that uses a simple list of ingredients and as a bonus, doesn’t involve any baking. It’s mix and go. We keep the energy bites in the freezer because we find them too soft otherwise. They make a great afternoon snack when you’re looking for a touch of sweetness. I use bananas that are overripe; I find they’re sweeter that way.

We almost always have a batch of these in the freezer.

Banana Oat Energy Bites
Recipe adapted from Pumpkin ‘N Spice

1 3/4 cups old-fashioned oats
2 Tablespoons mini chocolate chips
1 Tablespoon chia seeds
1/2 cup creamy natural peanut butter
2 Tablespoons honey
1 teaspoon vanilla extract
1 very ripe banana, mashed

In a large bowl, combine the oats, chocolate chips, and chia seeds. Set aside.

In a small, microwaveable bowl, add the peanut butter and honey. Microwave for 15-20 seconds, or until peanut butter melts slightly, so that it is easier to stir. Remove from microwave and add in vanilla extract and mashed banana. Stir thoroughly until mixture is smooth.

Pour peanut butter mixture over oat mixture and stir to combine, ensuring all of the oats are covered. If the mixture seems too wet, add 1 tablespoon (or more) of oats, until it comes together.

Place bowl into refrigerator and chill for 15-20 minutes, so that mixture holds together and is easier to shape into balls. Form mixture into small balls. (I use a small cookie scoop.) Freeze and serve straight from the freezer.

One year ago:  InstanEasy Quiche Florentine
Two years ago:  Chocolate Olive Oil Cake
Three years ago:  Easter Egg Cookie Dough Truffles
Four years ago:  Cabbage and Potato Gratin
Five years ago:  Lemon Fusilli with Arugula
Six years ago:  Broccoli, Cheddar and Wild Rice Casserole
Seven years ago:  Olive Garden Bread Sticks
Eight years ago:  Soft Chocolate Cookies with Peanut Butter Frosting
Nine years ago:  Weeknight White Chicken Chili
Ten years ago:  Tofu and Onions in Caramel Sauce
Eleven years ago:  Scallops Provencal
Twelve years ago: Braised Pork Chops

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Apple Strudel Muffins


These muffins are incredibly moist and flavorful and they were a big hit in our house. Your kitchen will smell great while they’re cooking.

Some notes about the recipe: I diced my apples because my boys don’t like to find big chunks of fruit in their muffins. You’ll find that the batter is quite thick, almost like cookie dough. Don’t be alarmed, this is normal. If you don’t eat all of the muffins on the first day, they can be reheated in the microwave for 10 seconds. They reheat well.

This recipe is a great way to use up any extra apples you have kicking around. Keep it in mind for apple-picking season.

Apple Strudel Muffins
Recipe adapted slightly from

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 generous cup peeled and chopped apples
1 generous cup peeled and shredded apples

For Streusel Topping:
1/3 cup packed brown sugar
1 Tablespoon flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan or line with paper liners.

In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeb.

In a large bowl, cream the butter and sugars. Add the eggs and beat until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. The batter will be thick – almost like cookie dough. Spoon the mixture into the prepared muffin pan.

Make the streusel topping. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter either with your fingers or with a pastry blender until mixture is like coarse crumbs. Sprinkle over tops of the muffin batter.

Bake for approximately 18 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit for 5 minutes before removing muffins from pan. Cool on a wire rack.

Yield: 12 muffins

One year ago:  Instant Pot Tomato Soup
Two years ago:  Gingerbread Biscotti
Three years ago:  Cake Batter Truffles
Four years ago:  Stuffed Cookie Dough Bites
Five years ago:  Graham Cracker Bites
Six years ago:  Sugared Pretzel Cookies
Seven years ago:  Homemade Wheat Thins
Eight years ago:  Orange-Scented Almond and Olive Oil Muffins
Nine years ago:  Alsatian Pizza
Ten years ago:  Honey Wheat Cookies
Eleven years ago:  Sugar Cookies with Royal Icing
Twelve years ago: Chewy Sugar Cookies **One of my all-time favorite cookie recipes!



Cinnamon Sugar Scones


This is a one-bowl scone recipe that my boys love. They’re not terribly sweet and your home will smell great as they cook. I find that cinnamon in the oven always does that.

You don’t absolutely need parchment paper to make this recipe, but I find that it’s quite helpful. This recipe involves rolling out the dough into a rectangle, spreading cinnamon and sugar on half of the dough, folding the dough over and doing the whole thing again. I find that if I roll the dough on parchment, when it’s time to fold the dough over, I simply lift the parchment and the dough folds and releases well. Don’t forget to dust the parchment with a little flour to ensure that the dough doesn’t stick.

These are great for breakfast and are equally as good as an afternoon snack with a cup of tea. I find that these are best right out of the oven, or certainly on the day that they’re made. If you happen to have one left over until the next day (you probably won’t), put it in the microwave for 10-15 seconds and it’ll be freshened right up.

Next time, I will shape the dough into a rectangle rather than a circle and make a dozen smaller scones rather than six large ones.

Cinnamon Sugar Scones
Recipe from Smitten Kitchen

1 3/4 cups (230 grams) all-purpose flour, plus more for dusting
6 tablespoons (75 grams) granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced
1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold
1 large egg
2 teaspoons ground cinnamon, divided

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 Tablespoons of the sugar (save 3 Tablespoons for later in the recipe), baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in with a pastry blender until it resembles coarse cornmeal. Make a well in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured piece of parchment, roll the dough to roughly a 10-by-6-inch rectangle. If you don’t have parchment, you can roll the dough on a clean countertop. Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but really, it isn’t), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half of the dough, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Yield: 6 large scones

One year ago:  Plush Coconut Cake
Two years ago:  Gingerbread Biscotti
Three years ago:  Cake Batter Truffles
Four years ago:  Baked Sweet Potatoes with Coconut Curry Chickpeas
Five years ago:  Candied Orange Peel
Six years ago:  Sugared Pretzel Cookies
Seven years ago:  Quinoa Mac and Cheese
Eight years ago:  Granola
Nine years ago:  Boston Cream Pie
Ten years ago:  Pear Salad with Raspberry Cream
Eleven years ago:  Roasted Potato Leek Soup
Twelve years ago: Zucchini Gratin

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Chocolate-Cherry Heart Smart Cookies


These are currently my favorite cookie. The dark chocolate, cherry, oatmeal combination is wonderful. One of my boys, who doesn’t like fruit, asked for one to be put in his lunchbox every day last week. Three out of four boys loved these cookies, as did my husband. I’m making another batch this afternoon.

NB: The batter is VERY thick. Thicker than a traditional chocolate cookie batter.

Chocolate-Cherry Heart Smart Cookies
Recipe from

1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350°. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Yield: ~30 cookies

One year ago:  Instant Pot Tomato Soup
Two years ago:  Caramelized Shallots
Three years ago:  Cake Batter Truffles
Four years ago:  The Simplest Lemon Sauce
Five years ago:  Chocolate Ricotta Muffins
Six years ago:  Spinach Brownies
Seven years ago:  Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini
Eight years ago:  Cream Cheese Brownies
Nine years ago:  Caribbean Succotash
Ten years ago:  All American Chili
Eleven years ago:  Chewy Chocolate Cookies

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Creamy Butternut Squash Soup


It has been a pretty mild winter so far in NYC, but we’ve had the occasional really cold day that makes you yearn for a bowl of creamy, hot soup. I made a butternut squash soup a couple of weeks ago that called for an apple and spices like cinnamon and sugar. It reminded me of a dessert and although there was no extra sugar added, tt was definitely too sweet for me. In my quest to find a more savory butternut squash soup, I stumbled upon this recipe, and with a little tinkering, it was delicious and incredibly simple to make. It was exactly what I was looking for.

Next time I make this, I think I will roast the squash first to give it some extra flavor.

Creamy Butternut Squash Soup
Recipe from Paula Deen via

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
2 1/2 cups vegetable broth
1/2 teaspoon salt
2 tablespoons butter
1/4 cup heavy cream
cayenne pepper
grated nutmeg
freshly ground black pepper

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Season with black pepper, cayenne pepper and nutmeg to taste.

Yield: 4 servings

One year ago:  Plush Coconut Cake
Two years ago:  Chocolate Olive Oil Cake
Three years ago:  Cake Batter Truffles
Four years ago:  No Bake Eclair Cake
Five years ago:  Parker’s Split Pea Soup
Six years ago:  Citrus Seasoning Salt
Seven years ago:  Turkey Sloppy Joes with Hoisin and Cilantro
Eight years ago:  Orange and Cream Cookies
Nine years ago:  Caribbean Succotash
Ten years ago:  Moroccan Carrot Dip
Eleven years ago:  Swedish Meatballs

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Ultranutty Pecan Bars


I made these for Thanksgiving this year and they were a big hit. They are like pecan pie without all of the gooey, sweet filling. They’re heavy on the pecans and light on the filling, baked on a shortbread crust. If you’re a pecan lover, this recipe is for you.

Just before I started to post the recipe, I received a call from one of my uncles – the one that hosts Thanksgiving for us each year. This year, he and my aunt hosted 62 of us. Yes, that’s correct, 62! We all eat in one sitting and everyone is at a table that looks like it was set by Martha Stewart. Tables are set up all over their house. It’s really unbelievable and so much fun!

My uncle called to ask who had made the pecan bars. He said they were his favorite Thanksgiving dessert this year and that he’d be happy to have them again next year. He said if you stick them in the microwave for 15 seconds they’re unbelievable.

We are blessed with an amazing family that is incredibly close. I look forward to Thanksgiving every year. It’s my favorite holiday. We have much for which to be grateful.

Ultranutty Pecan Bars
Recipe from Brown Eyed Baker

For the crust:
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter (melted)

For the topping:
3/4 cup light brown sugar
1/2 cup light corn syrup
7 tablespoons unsalted butter (melted and still hot)
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups pecan halves, toasted ((1 pound))
1/2 teaspoon flake sea salt (optional)

Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray and line with parchment paper.

Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.

Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.

Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1 1/2 hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.

Yield: 24 bars

One year ago:  Oatmeal Raisin Cookies
Two years ago:  Loiusa’s Cake
Three years ago:  Pumpkin Lentil Soup
Four years ago:  Chocolate Crinkle Cookies
Five years ago:  Mallobars
Six years ago:  Sweet Potato-Sausage Soup
Seven years ago:  Marcus Samuelsson’s Spiced Coconut Lentil Soup
Eight years ago:  Rosemary-Lemon Sandwich Cookies
Nine years ago:  Weeknight Bolognese
Ten years ago:  Chocolate Malted Whopper Drops
Eleven years ago:  Mahogany Beef Stew with Red Wine and Hoisin Sauce

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Spiced Cocktail Nuts


I love spiced nuts. Most of the recipes I make tend to be on the sweeter side. This recipe is just the opposite. It’s more savory than sweet, and perfect to serve at a cocktail party, or with hors d’oeuvres before dinner. We had some friends over for dinner the other night and I served these with drinks before dinner. When they came out of the oven, I ate so many of them that I ran the risk of having to make another batch. The good news is that my husband isn’t as much of a fan of these as I am, so he didn’t sneak too many of them himself. He prefers the sweeter nuts that I make.

If you like a big punch of spicy flavor in your spiced nuts, give these a try. You can use any type of nuts that you like. My favorites are pecans and cashews, so that’s what I used, but any will do. If the spice mix in the ingredients list gives you pause, try to make half a batch to see if you like them.

Spiced Cocktail Nuts
Recipe from Giada DeLaurentis via FoodNetwork

Vegetable cooking spray
1 egg white
1 1/2 cups roasted and salted cashews
1 1/2 cups pecan halves
6 Tablespoons of granulated sugar
1 Tablespoon Madras curry powder
1 teaspoon cumin
1 1/4 teaspoons garlic salt
heaping 1/2 teaspoon of cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon

Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.

In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes, stirring halfway through the baking time, until the nuts are golden and fragrant. Cool for 1 hour.

Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces if necessary, and place in serving bowls.

Yield: 3 cups of nuts

One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:  Broiled Flounder with Parmesan “Caesar” Glaze
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Shredded Brussels Sprouts
Seven years ago:  Apple Mosaic Tart with Salted Caramel
Eight years ago:  French Silk Pie
Nine years ago:  Red Lentil Soup with Lemon
Ten years ago:  Spinach and Chicken Tortilla Bake
Eleven years ago:  Cheddar Apple Frittata

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Cannellini-Bean Pasta With Beurre Blanc


If you’re looking for a quick, vegetarian, weeknight meal, this is it. A can of beans, some pasta and a simple beurre blanc sauce combine to make something marvelous.

Don’t let the directions throw you. After the beans and pasta are cooked, don’t drain the pasta water. Much will have evaporated or will have been absorbed by the pasta. The remaining starchy water makes a really nice sauce when combined with the beurre blanc. This is one of those recipes that has a fairly simple list of ingredients, but tastes very sophisticated when cooked.

My vegetarian son had two helpings. That’s a home-run in this house.

Cannellini-Bean Pasta With Beurre Blanc
Recipe from the New York Times

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve immediately with grated cheese on top.

Yield: 2 servings

One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:  Broiled Flounder with Parmesan “Caesar” Glaze
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Lemonade Cake
Seven years ago:  Pumpkin Scones
Eight years ago:  Pumpkin Chocolate Chip Muffins
Nine years ago:  Beef, Cheddar and Potato Pie
Ten years ago:  Mexican Chocolate Tofu Pudding
Eleven years ago:  Pumpkin Chocolate Chip Cookies

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Instant Pot Lentil and Spinach Soup


The temperature is starting to drop here in NYC, and when the cold weather arrives there’s nothing better than a warm bowl of soup. Our vegetarian son is slowly but surely working his magic on us, so we’re eating more vegetarian dishes now than we ever have before. We haven’t completely given up meat, but its consumption is slowing down in our house. Unfortunately, our vegetarian son had no interest in trying this soup. Neither did any of the other boys. All the more for us.

If you have an instant pot, this recipe is very easy to make. The most time consuming step is chopping the carrots, onions and celery but once they’re chopped, the instant pot will sauté them in a snap.

This is a thick and hearty soup, full of heart-healthy lentils, perfect for lunch on a cold day.

Instant Pot Lentil and Spinach Soup
Recipe slightly modified from Kitchen Treaty

2 teaspoons olive oil
1/2 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
1 medium stalk celery, diced (about 1/2 cup)
4 medium cloves garlic, minced (about 2 tablespoons)
1 generous teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (or more, to taste)
1/4 teaspoon freshly ground black pepper (or more, to taste)
1 cup dry brown lentils, rinsed well in cold water
4 cups low-sodium vegetable broth
8 ounces (about 6 cups) baby spinach

Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.

Keeps in the refrigerator for about 3 days. Freezes well too!

Yield: 4 servings

One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:   Soft Snickerdoodles
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Ranch Oyster Crackers
Seven years ago:  White Chocolate Cranberry Blondies
Eight years ago:  Cornmeal-Crusted Tofu
Nine years ago:  Five-Treasure Fried Rice
Ten years ago:  Cream Biscuits
Eleven years ago:  Another Delicious Blueberry Muffin

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