Hot Pot for One is a fast, easy, and comforting meal to make at home. My recipe features tender pork belly simmered in a delicious and savory dashi stock with napa cabbage and enoki mushrooms.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
½ cup soft shortening
½ cup well-packed brown sugar
1 tsp. salt
½ cup milk and ½ cup molasses, mixed together
1 Cup wirole witt ur flour
1 cup all-purpose flour
1 tbsp. baking powder
2 tsp. powdered ginger
½ tsp. cinnamon
tsp. nutmeg
I cup raisins
Cream shortening in a large bowl with sugar and salt, mix in milk and molasses. (It won't hurt to use an electric mixer at this stage.) With a spoon, mix in whole wheat flour.
Sift together remaining flour, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and mix just enough to moisten. Spoon into 12 well-buttered muffin tins and bake in a 400°F. xxx 375F oven about 20 minutes.
½ cup well-packed brown sugar
1 tsp. salt
½ cup milk and ½ cup molasses, mixed together
1 Cup wirole witt ur flour
1 cup all-purpose flour
1 tbsp. baking powder
2 tsp. powdered ginger
½ tsp. cinnamon
tsp. nutmeg
I cup raisins
Cream shortening in a large bowl with sugar and salt, mix in milk and molasses. (It won't hurt to use an electric mixer at this stage.) With a spoon, mix in whole wheat flour.
Sift together remaining flour, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and mix just enough to moisten. Spoon into 12 well-buttered muffin tins and bake in a 400°F. xxx 375F oven about 20 minutes.
squirt of white miso paste
lower-sodium soy sauce
1/2 teaspoon Zhao Sauce (or Sriracha etc)
1 small garlic clove minced
1 teaspoon lemon juice
1/8 teaspoon brown sugar if bitter
olive oil
sesame oil
use to flavor bulk mayonnaise:
Combine all miso ingredients in a bowl. Whisk until smooth.
lower-sodium soy sauce
1/2 teaspoon Zhao Sauce (or Sriracha etc)
1 small garlic clove minced
1 teaspoon lemon juice
1/8 teaspoon brown sugar if bitter
olive oil
sesame oil
use to flavor bulk mayonnaise:
Combine all miso ingredients in a bowl. Whisk until smooth.
**Yields:** 2 to 4 Servings
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
Used Zhong sauce instead of Sriracha. No water chestnuts. Matchstick carrot and ginger. A bit of ketchup near the end of dry. Sushi vinegar, soy sauce, hoisin, Zhong. Adjust balance for flavor, volume, and sodium content. Living lettuce. Peanuts
A traditional Indian recipe for basmati rice with red lentils or Mung Dal, easy to digest, packed with fiber and warming spices. Perfect for the cold season.
* **Servings:** 4
* **Prep Time:** 5 minutes
* **Cook Time:** 10 minutes
* **Total Time:** 25 minutes
**Ingredients:**
* 1/2 cup long grain white basmati rice
* 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
* 1 tsp oil
* 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
* 1/2 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 1 inch ginger, finely chopped
* 1 green Chili, chopped
* 1 bay leaf or 6 curry leaves (optional)
* Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
* 1 tomato, chopped
* 1 to 2 cups chopped vegetables
* Salt and water
**Instructions:**
1. Wash and soak lentils and rice in hot water for 15 minutes.
2. Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
3. Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
4. Add ginger and spices, and mix in.
5. Add tomato and cook for 3 minutes, mashing larger pieces.
6. Drain and add lentils, rice, water, salt, and veggies, and mix well.
7. Pressure cook for 3-6 minutes (depending on desired consistency).
8. Quick release pressure, and fold in chopped cilantro and lemon juice.
**Tips and Variations:**
* Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
* Be careful not to burn spices to avoid bitterness
* Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
* **Servings:** 4
* **Prep Time:** 5 minutes
* **Cook Time:** 10 minutes
* **Total Time:** 25 minutes
**Ingredients:**
* 1/2 cup long grain white basmati rice
* 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
* 1 tsp oil
* 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
* 1/2 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 1 inch ginger, finely chopped
* 1 green Chili, chopped
* 1 bay leaf or 6 curry leaves (optional)
* Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
* 1 tomato, chopped
* 1 to 2 cups chopped vegetables
* Salt and water
**Instructions:**
1. Wash and soak lentils and rice in hot water for 15 minutes.
2. Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
3. Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
4. Add ginger and spices, and mix in.
5. Add tomato and cook for 3 minutes, mashing larger pieces.
6. Drain and add lentils, rice, water, salt, and veggies, and mix well.
7. Pressure cook for 3-6 minutes (depending on desired consistency).
8. Quick release pressure, and fold in chopped cilantro and lemon juice.
**Tips and Variations:**
* Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
* Be careful not to burn spices to avoid bitterness
* Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
