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Richa Gupta

Eating. For real. Left the big city for beach life. Email: richa@myfoodstory.com

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Apparently its National Chili Day today! I don't care either way. Because I love this picture and I love this Chipotle Chili even more! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's how to make it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tablespoon Vegetable Oil 500 grams/ 1 pound ground Beef 1 large Onion, finely chopped 6 Garlic Cloves, minced 1/2 teaspoon Chipotle Chili Powder 1 tablespoon Red Chili Powder 1 teaspoon Oregano 1 teaspoon Cumin Powder 2 Chipotle Chillies in Adobo Sauce, chopped roughly 2 cups Pasta Sauce (or canned or fresh tomatoes) 1 cup dried Kidney Beans, soaked overnight 1 cup Water or Broth Salt to taste Suggested Toppings: Avocados, Crushed Nachos, Lime Juice, Soup Cream, Cilantro ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Saute: Switch on the saute function on your Instant Pot (electric pressure cooker) and heat oil. Once the oil is hot, add the ground beef and saute the meat for a 2-3 minutes. Work in batches to brown the meat. Spoon off any extra fat. Add the onions and garlic and saute for another 2-3 minutes.⠀ Pressure Cook: Add the chipotle powder, chili powder, oregano, cumin powder, chipotle chillies, pasta sauce, drained kidney beans, water (or broth) and salt. Mix well, close the lid and turn the valve to sealing. Use the manual setting to cook the chili for 30 minutes. After 30 minutes let the pressure release naturally. Serve: I like to let the chili sit for an hour and then reheating it before serving. But you can always serve it immediately topped with your favourite toppings! . . . . #myfoodstory #vscofood #comfortfood #tbt #cravings #inmykitchen #soupseason #nourish #delicious #mindbodygram #thisisfall #healthyfoodshare #foodvsco #thenewhealthy #feedfeed #fallrecipes #foodblogfeed #quickandeasy #bestoftheday #rscozy #thekitchn #EEEEEATS #foodporn #instafood #eattheworld #chili #mexicanfood #texmex #beefstew #soup

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All these recipes + 17 more Instant Pot recipes are on the blog now! Because this is one kitchen gadget that’s used every single day - from boiling potatoes to making stew to cooking rice to even attempting cheesecake! And I wouldn’t be telling you about it if I didn’t love it so much. I know it’s not available in India, so if you are looking to upgrade your pressure cooker check out all the electric pressure cookers available in the market. I think they are worth a go!

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I just posted a recipe of this Hibiscus Tea on the blog today after so many of you replied to my Insta stories yesterday. This is such an easy way to use up fresh or dried hibiscus and that colour is stunning. Add some basil, mint, lemongrass or even lime zest to switch this up a bit. Have it warm or iced which is how I like it - either way this is delicious! I have to say, I don't think I would've tried this if I wasn't in Auroville. There is a hibiscus tree in our garden and between ours and the many trees in our neighbour @joel.de.graaf garden we usually don't know what to do with them. So happy we can live this life where we can actually use what grows around us. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 2 cups fresh Hibiscus Flowers (or 1/2 cup dried Hibiscus Flowers) 8 cups Water 1/4 cup Honey (add more if you like your tea sweeter) 3 tablespoons fresh Lime Juice ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Prepping hibiscus flowers: If using fresh hibiscus flowers, remove the calyx or the green part at the base of the flower to which the stem is attached. You can also remove the pistil which is the thin thread like tube in the middle of the flower which has pollens attached to it or you can choose to keep it. You don’t need to do this if you are using dried flowers. Boil the tea: Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. At this point, you can also add other herbs or add ins such as basil, lemon grass, lemon zest etc. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea. Serving Hibiscus Tea: You can either serve hibiscus tea warm or you can chill it in the refrigerator for a couple of hours. Either way it tastes delicious! . . . #myfoodstory #bestofvegan #gffmag #beautifulcuisines #healthycuisines #eattherainbow #hautecuisines #gloobyfood #makeitdelicious #eatwelllivewell #foodflutter #mycanon #mywilliamssonoma #scrumptiouskitchen #liveforthestory #hereismyfood #iamsomartha #realsimple #tastingtable #gatheredstyle #tv_living #natgeofoods #feedfeed #buzzfeast #superfoods #hibiscustea #nourishyourbody #eatgoodfeelgood #cleaneats #drinkstime

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Lets just say that right now my world starts and ends with this chicken enchilada soup. It’s amazing how good, good food can make you feel. And I know some people think that I’m a food blogger so I probably have a feast every day for every meal. But guys, lets get real here for a minute? We have bad food days too. Quite a few of them especially when I’m recipe testing and things don’t work out. Like instead of a really freaking awesome broccoli cauliflower rice casserole, I’m left with a gloopy mess. Those are sad days. Very sad days. And then there are days like these. When everything goes right from the word go and we have something that’s so insanely good that us and the dogs are sniffing the air and waiting for whatever meal time comes next to hit us. Recipe: 1 tablespoon Vegetable Oil 1 tablespoon chopped Garlic 1 cup chopped Onions 1 large Green Bell Pepper, diced 1 Jalapeno, chopped and deseeded 1 1/2 cups chopped Tomatoes 1 cup Tomato Purée 1 cup Chicken Stock 4 boneless Chicken Thighs, cut into bite sized pieces 1 cup Kidney Beans, soaked overnight 1 cup frozen Corn 1/2 teaspoon Chipotle Powder 1 tablespoon Paprika 1 tablespoon Cumin Salt to taste 2 tablespoons Cornflour ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instant Pot Method: Turn on the saute function on the Instant Pot and heat oil. Add garlic and onions and saute till the onions are soft and translucent. Turn the vent to sealing, and add all the remaining ingredients except cornflour. Pressure cook on manual for 12 minutes and release pressure manually once cooked. Switch to saute again and mix cornflour in 1/4 cup water till dissolved. Add it to the soup and mix well. Let the soup simmer for 4-5 minutes till it thickens. Serve hot with your favourite toppings. . . . ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #myfoodstory #soupforthesoul #glutenfreeeats #youarewhatyoueat #vzcomake #culturetripfood #foragebyfolk #forkyeah #feedme #eattheworld #createstyle #eattherainbow #hautecuisines #gloobyfood #mywilliamssonoma #scrumptiouskitchen #makeitdelicious #eatwelllivewell #Sodomino #foodflutter #food4thought #food4life #feedfeed #buzzfeast #realsimple #tastingtable #foodandflatlay #flatlaytoday #foodandwine #iamsomartha

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Sometimes all I want is cake ♥️

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I always have to take a picture first. Which pisses Denver off but I think we are both getting better these days. Me, with less picture taking, and Denver, with becoming more patient while I take one. I love how we always manage to find a way.

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There is nothing like sitting food to say how much I love you. Neither of us are big on Valentines Day, so all we wanted to do was eat together, sip on some wine and have a nice afternoon. It turned out to be way more special than I anticipated. Out came an old white bedsheet (because we didn't have a white tablecloth), some nice handmade pottery that I bought recently, a few mismatched napkins, bottles of @bigbanyanwines red wines (because we love them so much!), and freshly cut flowers from the garden. I made some beef bourguignon, mashed potatoes and sauteed green beans and carrots. For dessert, we just had fresh strawberries. Afternoons like these are special because they are so spontaneous and full of love. Check out the behind the scenes and all the other pictures on my story.

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This may be cheesy but I think you are grate! Get it? 😂 Happy Valentines Day Insta family! You guys are amazing and I love you as much as I love cheese. Forget the gifts and the cards and the flowers, just make your loved one a simple home cooked meal and see the magic work. That's what we do every Valentines Day - sit together for a quiet meal and tell each how much we care ❤️

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Are you into Valentines Day? I'm not sure if I am. Like with the whole romantic cheesy stuff. But I still love the feeling of appreciating people I love. These Strawberry Cheesecake jars I think are the perfect way to say I ❤️ You. Would you like a recipe? I'm also thinking about about sharing a few recipes which would be so perfect for Valentines Day. Should I? ⠀⠀⠀⠀⠀⠀⠀⠀

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Just sitting here with a 🍺 and some chicken fajitas for dinner! What are you making today?

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Not the best looking picture - I'm still figuring out the light here and failing miserably but this Denver Omelet Casserole is the only way I'm making omelettes now! And no I didn't name this after my husband - there is an actual omelet called Denver Omelet though my mum called me the other day and said that I'm taking things too far by starting to name stuff after him 🤣. I love all these things mums say with so much seriousness. Like how my mum asked me once what LOL was and then used it in every single message she sent for the next five days. Do you have any fun stuff your parents have said to you that totally make you go LOL? 1 teaspoon Butter 1 teaspoon Olive Oil 1/2 teaspoon chopped Garlic 1 teaspoon grated Ginger 8-10 Button Mushrooms, cut in half 1 Red Bell Pepper, cut into bite sized squares 1 Green Bell Pepper, cut into bite sized squares 1 Onion, cut into bite sized squares 5-6 slices of Ham, cut into small pieces Salt and Pepper to taste 8 Eggs 1 tablespoon Sriracha Pre-heat oven to 200C/ 400F Saute the Veggies: Heat butter and oil in a pan and add ginger and garlic. Saute for a minute or so and add mushrooms. Stir fry the mushrooms on high heat for 3-4 minutes and add both varieties of bell peppers. Stir fry again for 2-3 minutes and add the onions. Cook everything together on high heat for another two minutes. Season with salt and pepper and turn off the flame. Add the ham and mix well. Eggs: Whisk the eggs with sriracha, salt and pepper and set aside. Bake: Spray a baking dish or brush it with oil (size of my baking dish: 10X8). Transfer the veggie and ham mixture to the baking dish and pour the egg mixture evenly over it. Sprinkle with grated cheese (if using) and bake for 30-35 minutes or till cooked through and golden brown from the top. Your baked denver omelet casserols is ready. Rest for a few minutes before slicing, or store it for later.

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Seriously if you've never tried cauliflower rice or some version of baked cauliflower I'm going to change your mind with this one. It's cauliflower, broccoli and cheese. Looooots of cheese to take your mind off the fact that this is actually healthy in parts! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It's not weird or yucky because it's got cauliflower. You won't even notice it. It's just so so so good! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 5 cups Cauliflower Florets 1 tablespoon Oil 1 teaspoon chopped Garlic 1 Jalapeno, finely chopped 1/2 cup chopped Carrots 1 tablespoon dried Oregano 1 tablespoon Paprika (adjust the amount to your spice preference) Salt to taste 3/4 cup Half and Half (1/2 Milk:1/2 Cream) 1 cup grated Cheddar 1/2 cup grated Mozzarella 2 cups Broccoli Florets Jalapeno Slices for topping (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rice the Cauliflower: Add all the cauliflower florets to a food processor and pulse a few times till the cauliflower resembles small bits like rice. Don’t go all the way or it can turn mushy. Cook the Cauliflower: Heat oil in a large pan and add garlic, jalapenos and carrots. Saute for a minute or two on high heat and add the riced cauliflower, oregano, paprika and salt. Stir fry the cauliflower for 3-4 minutes till the cauliflower becomes soft, but not mushy. Take a cup of this cauliflower mixture (reserve the rest) and blend with half and half (its okay if the sauce isn’t completely smooth). Add a splash of water or stock if you need to loosen things up in the blender, but don’t add more than a couple of teaspoons. Assemble and Bake: Mix together the reserved cauliflower, cauliflower puree, broccoli and cheddar, and transfer to a baking pan or casserole dish. You can also use a cast iron pan if you like. Top with grated mozzarella and jalapeno slices, if using and bake for 35 minutes. Serve this healthy cauliflower broccoli rice immediately.

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How did you do this? Is what everyone asks us. And we really don’t have an answer. Call it an urge to attempt a different life, the hope that we could have a better one or just a completely mad step. Whatever it is, we haven’t regretted it one bit. It’s been exactly 22 days, and we still look at each other and wonder how we got so lucky! What has changed? A lot and nothing at all. We both still work a few hours a day, some days longer, some days shorter. Denver volunteers at a company nearby so he still goes to ‘office’ but he cycles instead of taking the car. We eat the same things but have become a little more conscious so our portions have become smaller, we’ve started eating on time. We breathe fresher air, take the time to read, laze around on the hammock, take in the scenery, started a kitchen garden (check out my stories where I give you a garden tour today), play our favourite music, enjoy board games that have been catching dust, do more movie nights with friends, go to the beach, eat more local food around here (dosas are made with red rice and they are yummy), made new friends (something that’s so difficult for me), laugh more and I guess just live better.

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The Instant Pot was the first thing to come out when we unpacked and this Beef Stew was the first real meal I made when we moved. Because we are suckers for comfort food plus it’s still crazy cold here. Also beef stew + mashed potatoes = serious win!

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This pulao was such a hit last night with Denver. I absolutely love it when I introduce him to something majorly north indian and he devours it. It's also incredibly easy to make when you use a pressure cooker. 20 minutes or so and you have the most delicious rice pulao ready. The next time you are stuck looking at your fridge at dinner time, just take out whatever veggies you have and try making some pulao! This doesn't use any ground masalas except salt and a little red chili powder. All the flavour comes from whole spices. Also IMHO those crispy onions on top are the best. Here's a quick recipe till I finally write it down properly on the blog. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tablespoon Ghee 1 Bayleaf 1 small stick of Cinnamon 3-4 Cloves 3-4 Cardamoms 2 Star Anise 1 Green Chili, slit lengthwise 1/2 cup chopped Onions 1 teaspoon Ginger Garlic Paste 3 cups Vegetables (carrots, beans, peas and potatoes) 1/2 teaspoon Red Chili Powder 1 1/2 cups Basmati or any Long Grain Rice 3 cups Water Salt to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a pressure cooker, heat ghee and add the whole spices and green chili. After a minute or two, add onions and ginger garlic paste. Cook till the onions are translucent. Add all the remaining ingredients and pressure cook for 2-3 whistles. Let the steam release naturally. If you are making this in an electric pressure cooker or an Instant Pot, set it for manual pressure for 8 minutes, let the steam release naturally for 10 minutes and then release manually.

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It looks like we are finally settling in here. We've literally spent days unpacking now, figuring out where to keep all the million things that came out of the boxes. One of our goals while moving was to minimize because in the last few years we've collected too much. And it's so difficult to give up those things. I don't think we've achieved this 100% but it looks like we are getting somewhere. Lots has been given away, lots has been discarded, some has been sent to our parents houses, and there is some which has been packed back into boxes to figure out later. My clothes which would take an entire wardrobe fit into a single shelf. My cupboards full of props now sit on two small shelves. We had four racks dedicated to shoes which now have a tiny space at the bottom of the cupboard. These are, I think, one of my proudest achievements of this move. Heading to the beach now, but before that I finished prepping everything I needed for a simple veg pulao made in the Instant Pot. Maybe a final picture when we are back?

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The day started with a bowl of this out of the world mushroom oatmeal bowl which is next in my series of fabulous Oatmeal Recipes! Have you been following along? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the Oats: 1 teaspoon Oil ¼ teaspoon grated Ginger 1 cup quick cooking Oats Salt and Pepper to taste 2 cups Water ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the Mushrooms: 1 tablespoon Olive Oil 1 cup sliced Mushrooms A pinch of salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook the Oats: Heat a teaspoon of oil in a pan and add grated ginger. Sauté the ginger for 30 seconds and add oats. Stir the oats for a few seconds and add all the water, salt and pepper. Bring this to a quick boil, and simmer for 3-4 minutes, by which time, the mixture would have thickened up into a porridge like consistency and the oats will be cooked. Adjust the consistency by adding more water if required. Cook the mushrooms: In a non-stick pan, heat olive oil and add the mushrooms. Cook on high heat for a few minutes till mushrooms are golden brown. Sprinkle with a pinch of salt. Assemble and Serve: To serve, top with oats with mushrooms, poached egg, a dash of soy sauce and green onions.

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