Serves 4 people.

Ingredients

• 6-cups of water
• 2 cups of chana dal (split chickpeas)
• 1 tsp turmeric powder
• 1½ tsp salt
• ghee/oil of choice
• 8 garlic cloves, thinly sliced
• 1 tsp cumin seeds
• 1 tsp chilli powder
• large handful fresh coriander, roughly chopped

Method

1. Place the dal in the Speedi pot without the crisper tray. Add the water, turmeric powder, and salt. Set to “steam” mode for 60 minutes.  When this step is done, it should still be slightly soupy.
2. Add 3 tbsp of ghee/oil to hot a pan. Add the cumin seeds and garlic. Cook for 3 minutes or until golden.
3. Add the chilli powder and coriander. Stir through and then add to the dal. Cook for 2 minutes on sear/saute Hi5

This pilaf is a light and quick dinner from “Chetna's 30 Minute Indian: Quick and Easy Everyday Meals” by Chetna Makan. It doesn’t need a major side with it just some pickles and yoghurt, or perhaps some dhal or potato sabji.

Ingredients

• 2 medium onions, thinly sliced
• 2-3 tbsp sunflower oil
• 1 tbsp fennel seeds
• 4-5 cloves
• 4-5 black peppercorns
• 3 cloves garlic, grated
• 1 tsp salt
• 1 tsp chilli powder
• 200g fresh spinach, chopped (~7 oz)
• 250g basmati rice, washed (~1 cup)
• 450ml boiling water (~2 cups)

Method

1. Heat oil in a pan and cook onions for 5 minutes until lightly golden.
2. In another pan, lightly toast the spices until they are aromatic and the color has changed slightly just a few seconds.
3. Add garlic and cook for 1 minute.
4. Use a pestle and mortar to blend the spices into a coarse powder.
5. Add to the onion pan with salt and chilli powder and mix through.
6. Add spinach and mix.
7. Add rice and mix through to coat in the flavours.
8. Mix the boiling water into the pan and cover and cook for exactly 15 minutes.
9. Once it is cooked, turn the heat off and leave to sit for 12-15 minutes to let the steam fluff up the rice.

Source:  https://www.seriouseats.com/cheesy-mashed-white-beans-with-kale-parmesan-fried-egg-recipe

Serves 4

Ingredients

• 3 tablespoons olive oil
• 4 medium garlic cloves, finely minced (about 4 teaspoons)
• Two (15-ounce) cans white beans, drained but not rinsed.  Reserve half a cup of the packing water (aqua faba).
• 1/2 cup heavy cream
• 3 ounces grated sharp white cheddar cheese
• 2 ounces grated Parmesan (plus more for serving)
• Kosher salt and freshly ground black pepper
• 20 oz of frozen spinach, defrosted
• 1 medium onion, chopped
• 2 teaspoons juice from 1 lemon
• 4 large poached eggs
• 1/4 cup finely sliced scallion whites and light greens

Method

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add 2 teaspoons of garlic and cook until aromatic, about 1 minute. Add beans, cream, and 1/2 cup aqua faba.   Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.
   
   
2. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add onion.  Cook until translucent.  Add 2 teaspoons of garlic, salt and pepper.  Cook until the garlic is fragrant, but not brown.  Add spinach and mix together.  Cook until nicely warmed.  Remove from heat.  Stir in lemon juice.
   
   
3. Poach four eggs. 
   
   
4. To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with poached eggs.  Sprinkle with remaining scallions and grate some Parmesan over the top.  Serve immediately.

Notes

This came out perfect the first time.   I only cooked up one egg since I was cooking for myself stored the rest of the spinach and mashed beans in the fridge for tomorrow.

Ingredients

• 12 oz of frozen cauliflower
• 1/2 cup of vidalia onion & honey mustard dressing

Method

Toss the cauliflower with the dressing. Place on crisper tray in lower position. Airfry at 375°F for 15 minutes

Notes

If you don't like a bit of char on them, then 360°.

Prep 10 minutes
Cook Time 1 hour

Ingredients

Lentils

• 1 cup dried lentils
• 2 cups water
• 1 bay leaf
• 1 tsp salt and more to taste
• 1 onion
• Olive oil

Dressing

• ¼ cup olive oil
• 1 tsp sugar
• ½ cup chopped parsley
• ¼ cup chopped mint
• 1 large clove of garlic
• Juice of 1 lemon
• Juice of ½ orange

Method

1. Pick over and rinse the lentils. Put them in a medium pan with the water and the bay leaf.
2. Simmer until the lentils are tender, but don’t overcook and let them lose their shape. Depending on the age and variety, this may take from 30 to 60 minutes. Add salt only when they’re just underdone – cooked, but not quite done. Stir.
3. When tasting proves that the lentils are cooked through, drain them of excess water and allow them to cool. Remove the bay leaf.
4. While the lentils are cooling, chop the onion and sauté it until translucent in a little olive oil. Set aside.
5. Blend all the dressing ingredients in a blender. Pour the dressing over the cooled lentils; stir the onions in.
6. Cover and put aside for 1 hour before serving. Even better, leave it in the fridge overnight and serve the next day.

Ingredients

• 1.5 cups of dry wheat berries
• 1 oz of dried, sliced shiitake mushrooms
• 1.5 tsp of "Better than Boullion mushroom base
  
  
• 6 oz of wood ear mushrooms
• 2-3 tbsp of butter
• 2 cloves of garlic, minced

Notes

• Once I get the water amount and timing down right, this should be postable.
• On the second attempt I only used 4.5 cups of water for 2 cups of dry wheat berries.  That actually slowed the cooking time.  Next time around I should use a full 6 cups for 30 minutes, and reserve the broth for later cooking.

This recipe flows much more smoothly if you actually do the mise en place.  No, don’t ask me what that is.  You are a grown-up.  You know how to use the internet.

Ingredients

Cumin rice

• ½ tsp black cardamom seeds (or 2 pods)
• 1 tsp cumin seeds
• ¼ tsp of ground cinnamon
• 1 cup of long-grained rice
• ½ tsp salt
• ½ tsp garam masala
• ¼ tsp chili powder
• 1 tbsp of ghee or oil of choice
• 2 bay leaves
• 2 ½ cups of water

Curry-roasted potatoes

• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon yellow curry powder
• ¼ teaspoons ground ginger
• ¼ teaspoon sweet paprika powder
• ¼ teaspoon garlic powder
• ¼ teaspoon course ground pepper
• Juice of 1 small lime

Method

1. Place cardamom and cumin seeds in a tiny bowl.
2. In a separate small bowl place the rice’s ground spices.
3. In a medium-size bowl put the potatoes and olive oil.  Sprinkle in the potatoes’ ground spices.  Toss together.
4. Place the ghee in the Speedi pot on “sear/saute” level Hi5.  
5. When the ghee seems hot, pour the cumin and cardamom in.  Cook them until the cardamom or cumin becomes fragrant, or the cumin starts to brown just a bit, whichever comes first.  I usually keep my eyes open for where the ghee puddles to place the spices, not on the most ghee-less spots.  That way the flavors meld into the ghee.
6. Place the rice’s ground spices into the pot.  Mix and cook for a minute.
7. Pour in the rice and stir until all the rice is covered with ghee.  
8. Add the bay leaves and water.
9. Add the crisper tray try to the upper level.  Pour the potatoes onto the tray in an even layer.
10. Lower the lid and continue to cook at the same setting for 13 minutes.
11. Turn off the Speedi.  Turn it on again.  Set it to “bake/roast” at 390°F for 11 minutes.
12. Turn off and and put in serving dishes.  Squeeze the juice of the lime over the potatoes.

Note

Next time add 1 cup of raisins to the rice while it’s cooking, and use 1 tbsp of curry powder with the potatoes.  Consider also adding half a cup of shredded carrots to the rice.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand chicken or mushroom base
• 3 medium-size potatoes, cut into 1-inch cubes
• 1 tablespoon of olive oil, or, what the heck 2 tablespoons
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Dry chives
• Dry thyme

Method

1. Place rice, water and bouillon base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  Place potatoes on crisper.
4. Close the cover and set the Speedi to "saute/sear" for 13 minutes.  Don't bother to warm up.  You will need a separate timer; there is no auto-shutoff for this function.  Start.
5. Set the Speedi to "bake/roast" for 11 minutes at 390°.  Start. 

Notes

Potatoes and rice were both perfect.

Ingredients

• 3 eggs
• 3/4 of a cup of water plus 6 tbsp
• 6 tbsp of melted butter
• 2 1/4 cups of "Trader Joe's" gluten free buttermilk pancake & waffle mix
• One 20-oz can of apple pie filling

Method

1. Mix eggs, water and butter together.
2. Mix in pancake mix.
3. Spray a 7" x 7" pan with cooking oil.  Pour pie filling in pan.  Top with batter.
4. Cook in the Speedi on "steam/bake" for 17 minutes at 315°F

Notes

I used a triple batch of batter this time (2 1/4 cups of dry ingredients).  That was probably too much.  Next time try a double batch, mutatis mutandis, and, maybe after that, a single batch.

Ingredients

• One 20-oz can of applie pie filling
• One 15.25-oz box of yellow cake mix
• One stick (one half cup) of melted butter

Method

1. Pour pie filling in and 8" x 8" cake pan.  Pour cake mix over the filling.  Pour melted butter over the cake mix.
2. Pour 2 cups of water in the pot.  Place crisper tray in bottom and cake pan on the try.
3. Stee the Speedi to steam/bake at 315°F for 17 minutes. 
4. Let the cake cool for 15 minutes before eating.

Notes

While this came out edible, I wasn't impressed.  I might serve it if it were for a bunch of kids with a sweet-tooth.  (Or would that be a bunch of kids with sweet-teeth?)

Next time around, I think I'll try the cake part in two layers.  The section above the filling will be made with half the box's stated amount water with half of the dry ingredients and maybe one egg.  The upper layer will be half of the dry ingredients with the butter poured over it.