Monday, December 21, 2009

Mexican Roast Chicken

With all the holiday baking and sewing and knitting I've been doing, I haven't been spending much time planning our family dinners. So Saturday we were at Walmart and I remembered a turkey breast I had in our freezer and thought for Sunday dinner we could have turkey sandwiches. I grabbed all the stuff we'd need for dinner and late last night as we were watching "Home Alone," I remembered I had better go take the turkey out so it would have time to thaw. Turns out it was just turkey deli meat in the freezer. Oops. So I had to come up with something I could make with the ingredients we had on hand. I found a frozen whole chicken and thought we might as well roast it. It's one of my favorite Sunday meals anyway. Plus it gave me something to daydream about as I drifted off to sleep since I didn't have any fresh rosemary or thyme, which is what I typically use to flavor the bird. So I started thinking about a Mexican-inspired roast chicken. I wasn't sure I'd be able to find a recipe, so I thought I'd just make a rub for the chicken with Mexican spices and stuff the cavity with some cilantro, garlic, and limes. I'm sure that would have tasted okay, but luckily I didn't have to come up with my own recipe- I found these instead. The potatoes were a lovely accompaniment.

Oh, and I'm pretty certain any recipe that tells you to "rub the chicken liberally with salt" is not considered low-sodium. So my ring finger may be paying for this tomorrow. It's okay. Worth it.

Mexican Fusion Roasted Chicken
recipes from

1 3-4lbs whole young chicken, neck and giblets saved for another purpose
1/2 cup cilantro/parsley pesto (recipe follows)
1 lime, zest and juice for the marinade, leftover lime halves for the cavity
2 tbsp minced garlic
kosher salt and freshly cracked black pepper

In a large ziploc bag or mixing bowl combine the pesto, lime juice and zest, and garlic. Mix until thoroughly blended. Rinse the whole chicken, inside and out, under cold water then pat dry with paper towels. Add the chicken to the ziploc bag with the marinade. Rub the marinade both under and on top of the skin of the chicken, making sure to get a good coat of the marinade inside the cavity as well. Allow the chicken to marinate for 1 hour. While the chicken is marinating, preheat the oven to 450 degrees. Remove the chicken from the marinade after one hour then rub the chicken liberally with kosher salt and black pepper - again both under and on top of the skin, as well as inside the cavity. Stuff the leftover lime halves into the cavity of the chicken then place it on to a roasting pan, breast-side down. Place the roasting pan into a preheated 450 degree oven. Roast the chicken at 450 degrees for 15 minutes, then turn the oven down to 350 degrees. Continue roasting the chicken at 350 degrees for 1 to 1 1/2 hours, until an thermometer inserted into the fleshy part of the thigh reads 170 degrees. Times will vary depending on the weight of the chicken. Remove the chicken from the oven. Loosely cover the chicken with aluminum foil and allow the chicken to rest for at least 10 minutes before carving. This chicken goes great served with extra cilantro/parsley pesto as a sauce. Enjoy!

Cilantro/Parsley Pesto

2 cloves garlic
2 tbsp pine nuts
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
juice and zest from 1 lime
1 tsp red wine vinegar
1/2 tsp cumin seeds, toasted
1/2 tsp chile powder
1/2 tsp red pepper flakes
1/4-1/3 cup olive oil
kosher salt and freshly cracked black pepper

Add the garlic cloves and pine nuts to the bowl of a food processor. Pulse the garlic and pine nuts until they are thoroughly minced. Add the cilantro, parsley, lime juice and zest, red wine vinegar, cumin seeds, chile powder, and red pepper flakes to the bowl of the processor. Turn the processor on low. Allow it to run for several seconds before slowly drizzling in enough olive oil while the food processor is running to create a nicely viscous pesto. After all of the olive oil has been added, season the pesto with kosher salt and freshly cracked black pepper to taste.

Mexican Roasted Potatoes- from The Nourishing Gourmet

8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard

1 lime, juiced (or more to taste)

1-Preheat the oven to 400 degrees.

2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).

3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.

4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.

Christmas Sleepover

Last night we tried camping out by the Christmas tree for a slumber party and watching "Home Alone" for the second year in a row. It was the end of a really fun family day. Bobby took the kids shopping to pick out presents for me and each other, we ate lunch at McDonald's (which Bobby and I both consider a huge sacrifice we make for our children about five times a year), and... hmmm, I can't remember what else. I do remember we took turns hanging out the window and screaming at the top of our lungs, "Merry Christmas" at noone and everyone. I found a bag of english muffins that morning mistakenly placed in the wrapping paper box the night before and realized that I had left our Sant Family address list at the post office. We had a good laugh about that. And the giant cup of caramel apple cider that Bobby accidentally knocked over when he was getting Sophie out of the car at McDonald's about three minutes after he bought it. That was pretty funny, too. The kids were really excited about setting up the bed downstairs, watching a movie, and sleeping by the tree. It was cute to see how much they were looking forward to it. This is the first year Franny has really seemed to notice our family's traditions; it's also the first year she seems to remember what we did the year before. I love it! We got a lot of questions like, "Is it nighttime yet?" "When are we going to have dinner?" And confirmations of plans already made: "Mom, you and Dad are going to sleep on the couch?" Me: "Mmmhmm." Franny: "Can you say 'yes'?" I don't understand why "sure", "you bet", "yup", and "mmmhmmm" do not satisfy here as acceptable affirmative answers. It cracks me up.

Last year Bobby's brother Wes and his family joined us for Christmas and we had so much fun with them. This year they're heading out for New Year's. Franny and I were talking about Christmas (probably about how they're allowed to start eating the gingerbread on Christmas Day), and she said, "What about our cousins?" I said, "They're not coming this year, sweetie." She said, "AH! Isn't that sad? Why are we having Christmas all by ourselves?" It was pretty cute and I was thrilled she remembered and enjoyed that part of Christmas last year.

I snapped a few shots of our sleepover. I was there, too. I just don't like being photographed when I'm pregnant. Sometimes I think I'm the only person who carries pregnancy in her face (among other places.) Yikes and I still have over three months. "Home Alone" wasn't as much of a hit as last year, but I still enjoyed the tradition. The girls were pretty hyper and after a while they were playing with their Simpsons dolls, Bobby picked up his book, and I (surprise, surprise) fell asleep early. But between Franny's snoring and Sophie's coughing, I woke up quite a few times and it was fun to look over and see the Christmas tree. That's my favorite part of the whole thing, I think. I think it's worth one night sleeping on the couch. The next morning I woke up to Franny poking my leg. I moved a little and she said, "What did you say?" It was so funny how she was trying to be sneaky and wake me up. I totally understand since as a kid I was usually the first one awake in my house. Anyway, this was definitely a fun Christmas memory. Maybe "Miracle on 34th Street" next year? I'll take your suggestions if you've got them.

Oh yes, I nearly forgot. New pictures of my sister, her husband, and her twins on her blog. Very cute!

Saturday, December 19, 2009

Cranberry Lime Tart

This tart and I go way back. Way back to before Franny was even born- December 2003. The company I worked for held a Christmas boutique and employees, their spouses, or associates came and sold their crafts, food items, etc. One employee's wife was selling homemade tarts and cinnamon rolls and she was handing out samples of what I believe was this tart. We loved this tart! We all stood together trying to guess what the flavors were. I remember my friend Missy's mom was there and she was able to identify almonds in the shortbread crust. We could all taste lime. A few months or years later (I'm really not sure), I took these clues and headed for the computer to search high and low for the recipe.

It led me here. Cranberry Lime Tart, Bon Appetit, 2003. So I held on to the recipe, waiting for the perfect opportunity to reunite with such delicious memories. I chose a cooking club about 3 years ago. The recipe calls for Chinese Five Spice Powder. Leave this out! It will ruin your dish. Though the tart was a hit at cooking club, I was terribly disappointed, knowing it was not what it ought to have been. Not the tart I had tasted so many years before at the Christmas boutique at I decided to go for it one more time and make it for a Christmas party that my friend Krista was throwing for the ladies at our church. I left the Chinese spices out and was much happier with the result. Definitely the same recipe and I was so happy to try it again after such a long separation!

Cranberry Lime Tart
The white chocolate cream recipe is not very impressive to me. I followed this recipe as written, however, for two reasons. #1) I was too tired to care about a preferable alternative. #2) There are so many flavors in this dessert, that I didn't think the extra effort for a better quality white chocolate cream sauce would be noticed. I think I made the right choice. I also didn't bother with the garnish. I am so lazy about garnishes and picture-taking these days. But I'm sure the white chocolate curls and lime zests would have been lovely.

Lime curd
1/2 cup fresh lime juice
1/2 teaspoon cornstarch
3/4 cup sugar
6 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 1/2 teaspoons grated lime peel

1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/3 cup whole almonds, toasted, cooled
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 teaspoon vanilla extract

Cranberry Topping
1/4 cup water
1 1/2 teaspoons cornstarch
2/3 cup sugar
3 tablespoons honey
1 1/2 teaspoons Chinese five-spice powder* (optional)- Consider yourself warned. This is a bad idea.
1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed

White Chocolate Cream
5 ounces white chocolate, chopped
1/2 cup plus 2 tablespoons sour cream
1/2 teaspoon vanilla extract

White chocolate curls
8 thin lime twists

For lime curd:

Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.

For crust:

Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.

Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

For cranberry topping:

Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).

For white chocolate cream:

Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.

Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.

Friday, December 18, 2009

Baby teeth

Yesterday Franny woke up and was pushing on one of her bottom front teeth. She's been obsessed with loosing teeth lately. Some of her friends at school must be losing teeth already. I checked for her and sure enough it was loose! When I brought her home from school yesterday afternoon, I said, "let's go tell Daddy about your tooth!!"

She ran downstairs to find Daddy and proudly showed him her loose tooth. He said, "Wow! I can't believe you have a loose tooth! You're getting so big!" She giggled and with a sigh said, "Yeah... I'm going to have boobies."

Tuesday, December 15, 2009


Congratulations Julia and Grant!!!

My girls and I are dying to get out there and meet those babies. We're excited to come one month from today!

Hannah Marianne Holmes and Warner Russell Holmes were born yesterday around noon-ish. Hannah (left) was born at 4 lbs. 13 oz. Warner weighed in at 5 lbs. 15 oz. Both are doing fine.

My sister was a champ! Way to go Julia. I am so proud of you.

Twins. Two at a time. What an amazing blessing. No doubt a challenging one, but still, amazing.

Sunday, December 13, 2009

Gingerbread House Party - Our New Family Tradition

I don't remember ever making gingerbread houses growing up, but it was a big tradition in Bobby's family. His mom would make her own gingerbread and then construct a gingerbread house for each of her children to decorate! Amazing. And last night Bobby told me that she used to make a bunch of extra houses and decorate them to give out as gifts! The girls were a bit disappointed when they realized I was only making the one gingerbread house, but I think it was a good way to start for us. Bobby has suggested this become one of our family traditions a few times and I feel bad that in our 8+ years of marriage this is the first time I've ever attempted it. We did make them once with Louise the day after Thanksgiving, but she provided everything for us. It was then that I first saw Bobby's talent and skill for gingerbread house decorating. He's a pro. Did you notice the Necco wafers as shingles in the first picture of Franny? That's a Bobby original. He totally came up with that idea on his own.

So! Recipes and patterns. There are tons of patterns online- some you can buy, many are free. I chose a very simple and traditional pattern for our first year. I really wanted to cut a window and make my own stained glass window panes, but I forgot to cut the windows out during the baking phase. I'll have to make a note of it for next year.

Gingerbread House Recipe
from Simply Recipes


  • 6 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves or allspice
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 Tbsp) butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 cup dark molasses
  • 1 Tbsp water

Make the Gingerbread Dough

1 Whisk together the dry ingredients in a large bowl, set aside.

2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.

4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Icing Cement Recipe


  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 2 teaspoons water
  • 3 cups sifted powdered sugar

Icing Cement:
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

Yield: about 1-1/2 cups icing (this was just enough for one house.)

Instructions for Constructing Gingerbread House:

from Simply Recipes

This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying.

1 Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

2 Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces.

If any of the gingerbread house pattern pieces breaks, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser.

3 Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are a rectangular shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating.

Note: If you have pets in your house, keep them away from the gingerbread house during all phases of construction and decorating. Non-gingerbread-house-building-participating adults and children should be informed to keep their hands off the house as well.

4 The chimney. The dimensions of the chimney can be a bit tricky because of the angle of the roof. Although you may have cut your chimney out of a pattern, these small pieces likely have spread a bit through cooking, and you may have to use a chef's knife to cut the pieces and adjust the angles of the pieces so they align better with the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process.

Finally, a french toast recipe I like!

Gold Coast French Toast
from 101 cookbooks

I used a loaf of french bread for this. We also tried it with some homemade whole wheat bread, but I preferred the french bread. 101 cookbooks recommends a Hawaiian sweet bread or challah.

1 egg
1 cup undiluted evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 slices bread

Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle, dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.

Monday, December 7, 2009

My first local commercial.

I love where I live. I didn't always use to say that.

For a while now I've been unofficially petitioning for "townie" status. We've lived here four years now so I think we should be considered. We own a home here now. I bought my first lawn ornament up this fall- a cute little wooden owl. I shop at Aldi's- the weird grocery store in town with fabulous prices and great finds. But this next one I think makes me a shoe-in as a townie.

I appeared for free in a local commercial. With my daughter. Check it out:

Our commercial was pretty good, but this one is a gem:

Friday, December 4, 2009

I miss the salt shaker.

I've always been a "salter." It was much worse when I was younger. I used to swipe salt packets from fast food restaurants and carry them in my purse in case of an emergency. (Wendy's had the best ones.) I've really tried to cut back since then. Probably because of how much water I retained when I was pregnant with Franny. My salt cravings are much worse when I'm pregnant. A few weeks ago I made some roasted asparagus and wouldn't stop singing its praise when Bobby finally said, "Um, babe, it's really salty." I didn't even know!

So ever since Thanksgiving my hands and feet have been swelling. Yikes! At 22 weeks? Doesn't that seem a little early? So I've decided to cut way back on my salt intake and have been looking for recipes that are low-sodium. It's not going great. I keep choosing recipes with ingredients like soy sauce- it doesn't get much saltier than soy sauce! I guess my main change for the week is I haven't been adding salt to anything and that's a big step. I'm trying to drink more water and all that. I really don't want to have to buy a new set of maternity clothes after Christmas when my current ones don't fit anymore!

So here's what we ate this week:

White Bean Turkey Chili
adapted from My Kitchen Cafe

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained- lots of salt in here!
2 cups cooked, diced turkey
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery seed
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

I served the meal with my favorite whole wheat bread and some leftover cranberry sauce.

Garlic Chicken Pasta with Spinach
from My Kitchen Cafe

I've never flavored olive oil in the microwave before. I thought about doing it the old-fashioned way on the stove-top, but then I thought, "who am I to deny the microwave of its mystical powers?" Tasty dish. I always turn to lemon when I'm trying a new diet. Lemon rarely lets me down.

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

Cauliflower-Potato Curry
from the cookbook Great Vegetarian Cooking Under Pressure

My good friend Marie is letting me borrow her pressure cooker and cookbook for a time and the other night I tried this vegetable recipe to go with our garlic chicken pasta leftovers. I have to admit, it was not a huge hit with this family. I liked it. If I were going to make it again, I think I would leave out at least a tablespoon of the curry. I just thought it was too much.

1 large head caulifower (about 2 1/2 lbs.)
2 tsp safflower or canola oil (I used vegetable oil)
2 tsp whole cumin seeds (I don't have the seeds so I waited until later in the process and just added a few shakes of cumin. Hmmm... a few shakes vs. 2 tsp doesn't seem like an even substitute. I just noticed that.)
1 1/2 cups coconut milk (I just used 1 can)
2 Tbs tomato paste
2 Tbs mild curry powder
1 tsp ground coriander seeds (skipped this)
1/4 tsp ground cinnamon
1 tsp salt, or to taste
pinch of cayenne
1 1/2 pounds thin skinned potatoes, scrubbed and cut into 1/2 inch dice
1/2 cup diced red bell pepper

1/4 cup minced coriander (I just remembered that I was going to add cilantro to this. Whoops!)

Cut the cauliflower into florets about 2 inches wide across the top. Set aside.

Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Turn off the heat and add the coconut milk (stand back to avoid sputtering oil) and tomato paste. While stirring with a fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. Bring to a boil. Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Reduce the pressure with a quick-release method Remove the lid, tilting it away from you to allow any excess steam to escape. If the potatoes are not quite done, replace (but do not lock) the lid and let them cook for a few more minutes in the residual heat.

Stir well to combine the cauliflower and the potatoes. While stirring, the cauliflower will break up into small pieces and amalgamate with the cooking liquid to create a thick sauce. Mix in the coriander before serving.
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