Tag Archives: Easy Recipes

Balsamic Maple Vinaigrette

This recipe is courtesy of Chuck Hughes.  It is fabulous on a green salad that includes crumbled blue cheese and crumbled bacon.  SO GOOD!

  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 cup Canola oil
  • Salt & pepper

In a small bowl, whisk together the maple syrup, balsamic vinegar, and mustard.  Slowly drizzle in the canola oil, whisking until the dressing emulsifies.  Taste, add freshly ground black pepper and salt until it’s just right!

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Filed under Salads

East Side Mario’s Vinaigrette Clone

There is nothing special about this very basic salad dressing, but N. craves it, and loves this clone recipe.  She eats it tossed with iceberg lettuce, rounds of red onion, hot pickled peppers , croutons and freshly grated parmesan cheese.

  • 1/2 cup vegetable oil, e.g. canola or sunflower
  • 1/4 cup white vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard, like Keene’s
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon garlic powder
  • pinch of dried thyme
  1. Put all of the ingredients into a jar and shake until well mixed.
  2. Refrigerate for at least an hour.

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Filed under Salads, Vegetarian (lacto/ovo)

General Tso Tofu (Stephanie Kepman’s version)

This is SO good!

  • 1 package (350 g) extra firm tofu
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon (5 ml) vegetable oil
  • 3 green onions, chopped
  • 1 tablespoon (15 ml) ginger root, minced
  • 1 tablespoon (15 ml) garlic, minced
  • 1 Thai chili, finely chopped with seeds (optional)
  • 2/3 cup (150 ml) vegetable broth
  • 2 tablespoons (25 ml) soy sauce
  • 1/4 cup (50 ml) granulated sugar
  • 1 tablespoon (15 ml) white vinegar
  • 1 tablespoon (15 ml) mirin
  • 1 tablespoon (15 ml) chili paste
  • 2 cups (500 ml) vegetable oil for frying
  • ¼ cup cornstarch with a good pinch of salt and pepper
        • This is the original method for “breading” the tofu, which we don’t like:
          • 1 egg
          • 1/2 cup (125 ml) cornstarch
  1. Drain tofu; wrap in clean kitchen towel or paper towel for at least 15 minutes, gently pressing down occasionally to absorb excess moisture (see this method for better pressed tofu)
  2. In small bowl, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to form paste.
  3. In small saucepan, heat 1 tsp (5 ml) oil over medium heat. Cook, onions, ginger, garlic and chili (if using) for 1 minute, stirring often. Add broth, soy sauce, sugar, vinegar, mirin, chili paste and cornstarch paste. Bring to boil for 1 minute, stirring. Remove from heat; set aside.
  4. In wok or medium saucepan, heat 2 cups (500 ml) oil over medium-high heat.
  5. Cut tofu into ¾-inch (2 cm) cubes; place back on kitchen towel to absorb more moisture.
  6. Making sure that the pressed tofu has been thoroughly dried place the cubes onto a large plate.    Sprinkle the cornstarch mixture over the tofu, and toss gently with your fingers until the cubes are completely coated.
    • (In small bowl, whisk egg. Place ½ cup (125 ml) cornstarch in another small bowl. Dip tofu cubes in egg, letting excess drip off. Lightly toss in cornstarch.)
  7. Add coated tofu to wok; cook, turning often, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer tofu to bowl; drizzle sauce over top.

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Filed under Main Course, Protein, Vegetarian (lacto/ovo)

Utterly Inauthentic Moo Shu Chicken

  • 1/2 lb skinless, boneless chicken breasts, cut into very thin strips
  • 3 Tbsp soy sauce (divided)
  • 1 Tbsp cornstarch
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup chopped fresh beansprouts
  • 2 green onions, chopped
  • 4 large fresh mushrooms, sliced
  • (1/4 cup chopped water chestnuts)
  • 1 egg, beaten
  • 2 Tbsp dry sherry
  • 1/2 tsp granulated sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp sesame oil
  • 3 Tbsp hoisin sauce (divided)
  • 4 (6.5″ or 7″) flour tortillas, warmed

In a small bowl, combine chicken with 1 TBSP soy sauce, the cornstarch, and the pepper.

In a wok or large skillet, heat oil over high heat until very hot.  Add chicken mixture, and stir fry until chicken turns white, about 3 minutes.

Add cabbage, bean sprouts, scallions, mushrooms, and waterchestnuts to wok.  Stir fry for 2 minutes.  Add beaten egg and stir fry 1 to 1.5 minutes, until egg is just scrambled.

Add remaining 2 Tbsp soy sauce, sherry, sugar, bouillon granules, sesame oil, and 1 TBSP hoisin sauce to wok.  Stir fry for 1 minute.

Brush centres of heated tortillas with remaining 2 Tbsp hoisin sauce.  Spoon chicken mixture down the centre of each.  Fold in sides of tortilla.  Fold bottom quarter of tortilla up over filling, then roll up to enclose.  Serve immediately with additional hoisin sauce for dipping, if desired.

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Filed under food, Main Course, Protein

Refrigerator Dill Pickles

These will keep for about two weeks when refrigerated.  I do not “can” these.  They are not as high in salt as prepared pickles.  They are very crunchy!

  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon fennel seeds
  • 2 1/4 cups water
  • 1 3/4 cup white vinegar
  • 1/4 cup granulated white sugar
  • 5 garlic cloves, smashed and peeled
  • 1 tablespoon salt
  • approximately 3/4 to 1 pint small “Kirby” cucumbers (the small, very rough/bumpy ones, meant for pickling), quartered lenghtwise
  • 1 cup chopped FRESH dill

 

Toast the mustard and fennel seeds in a large saucepan over medium heat until fragrant, about 2 minutes.  Stir in the water, vinegar, sugar, garlic and salt, and simmer for 10 minutes.

Combine the hot brine, cucumbers, ad dill in a large bowl and let cool to room temperature, about 1 hour.

Cover tightly with plastic wrap and refrigerate until chilled and flavourful, about 10 hours.  These can be refrigerated in their liquid, in an airtight container  for up to two weeks.

Drain well before serving.

 

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Filed under Vegetables, Vegetarian (lacto/ovo)

Freda’s Soft Ginger Cookies

Freda brought these in to the Food Bank for our coffee break, and they are soft and delicious!

    • 1 cup brown sugar
    • ¾ cup butter
    • ¼ cup molasses (blackstrap preferred)
    • 1 egg
    • 2¼ cup flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • ½ tsp cloves
    • ¼ tsp salt
  1. Mix ingredients (my note:  just follow a basic cookie mixing method, ie, cream butter and sugar, mix in wet ingredients, then add the dry ingredients which have been sifted together)
  2. Roll into 1” balls
  3. Roll balls in granulated sugar
  4. Bake at 350° F on greased cookie sheet
  5. Bake for 6 to 8 minutes – watch carefully, they are easily over-baked

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Filed under "Sweets"/Cakes/Etc

Salted Toffee-chocolate Squares

From the PBS program “Everyday Food”, these really are yummy!

Ingredients

  • 13 graham crackers (or enough to line the sheet)
  • 1 1/2 cups toffee bits
  • 1 1/2 cups coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
  • 3/4 teaspoon coarse salt

Directions

  1. Preheat oven to 350. Line a rimmed baking sheet with foil.
  2. Place graham crackers in a single layer on sheet, edges touching. You want to cover the entire baking sheet with graham crackers.
  3. Sprinkle toffee bits and almonds over graham crackers.
  4. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. If desired, pour the hot mixture into a 2-cup glass measuring cup to make pouring easier.  Immediately pour evenly, and slowly over graham crackers.
  5. Bake until sugar topping is bubbling, 12 minutes.
  6. Remove from oven and immediately sprinkle chocolate and salt over graham crackers.
  7. With a sharp knife or pizza cutter, cut into 2-inch squares.
  8. Let cool completely on sheet on a wire rack.

(Store in an airtight container, up to 1 week.)

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Ina Garten Caramel Sauce

Combine in a heavy-bottomed pan:

  • ½ lb butter
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  1. Bring to a boil
  2. Simmer for 1 minute.

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Turkey Burgers

This is from America’s Test Kitchen, and is very good.

  • 1 ¼ lbs ground turkey
  • ½ cup whole-milk ricotta cheese
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • (I tablespoon canola oil, if cooking in frying pan)

Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended.  Divide the meat into 4 portions.  Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty.  Repeat with the remaining portions.

Grill/BBQ:

Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes.  Turn them over, and continue to grill for 7 to 9 minutes longer.  The centre needs to be completely opaque.

Stovetop:

Heat the oil in a large heavy skillet over medium heat until very hot.  Swirl the oil to coat the bottom.  Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes.  Turn the burgers over; continue to cook for 3 to 4 minutes longer.  Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.

Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.

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Filed under Protein

Yet Another Banana Muffin

This recipe is from a Healthy Eating booklet distributed by the Ontario government, and is very good!  I add about 1/2 cup of mini chocolate chips to the recipe.  Without chocolate chips, each muffin has 8g fat, 3g fibre, and 4g protein.

  • 1 cup mashed ripe bananas (approximately 2 medium bananas)
  • 1/2 cup packed brown sugar
  • 1/3 cup low-fat plain yogurt
  • 1 large egg
  • 3 Tbsp canola oil
  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed (we use a “split” flax seed that doesn’t need refrigeration — adds a wee bit of crunch)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp ground nutmeg

 

  1. Preheat oven to 350F, and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the bananas, brown sugar, yogurt, oil, and egg.
  3. Add flour, ground flax seed, baking soda, baking powder, and nutmeg.  Using a wooden spoon, stir just until blended.  Do not over mix!
  4. Spoon batter into prepared muffin pan.  Bake for 18-20 minutes, or until tops are firm to the touch and a tester inserted in the centre of a muffin comes out clean.

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Filed under Breads/Muffins/Biscuits, Grains

Lemon Poppyseed Loaf

Preheat oven to 350F, and grease an 9”x5” loaf pan.  Alternatively, make muffins by pouring batter into 12 cups and baking at 375F for 15 to 20 minutes.

  • ¾ cup white sugar
  • 1/3 cup butter
  • 1 egg
  • 2 tsp grated lemon rind
  • 3 tbsp lemon juice
  • 1/3 cup milk
  • 1 ¼ cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup yogurt or sour cream

Glaze

  • ¼ cup icing sugar
  • 2 tbsp lemon juice

In large bowl, beat together sugar, butter, egg, lemon rind and juice, mixing well.  Add milk and mix well.

Combine flour, poppy seeds, baking powder and baking soda; add to other bowl alternately with yogurt, mixing just until incorporated.  Do not overmix.  Pour into pan.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry.

Glaze:   Prick holes in top of loaf with skewer.  Combine icing sugar with lemon juice; pour over loaf.

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Shirlee’s Easy, Plump Sugar Cookies

Easy Sugar Cookies

Sugar Cookies made with half whole-wheat flour, rolled in balls, and flattened.

This is Shirlee’s recipe for sugar cookies; they do not require chilling, rolling, and cutting.  She adapted the recipe from Land O Lakes’ recipe which uses only all purpose flour, instead of the combination.
  • 1 cup butter, softened
  • 1/2 cup powdered sugar (icing sugar/confectioner’s sugar)
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 cup plus 2 Tablespoons whole wheat flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  •  Sugar (for dipping glass into and pressing cookies)
  •  Decorator sugars, if desired
  1. Heat oven to 375°F.
  2. In a bowl, whisk together the flour, cream of tartar, and baking soda, and set aside.
  3. In the bowl of a mixer, combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed.
  4. Reduce speed to low; add flour mixture. Beat until dough forms a ball.
  5. Shape dough into 1-inch balls.
  6. Place 2 inches apart onto ungreased cookie sheets.
  7. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired.
  8. Bake for 7 to 9 minutes or until edges are lightly browned.
  9. Let stand 1 minute on cookie sheet; remove to cooling rack.

Shirl ices hers.

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Filed under "Sweets"/Cakes/Etc

Avocado Dip

This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green.  Adapted from a recipe by Ingrid Hoffmann.

  • 1 avocado, halved, pitted and scooped out
  • 1/3 cup real mayonnaise
  • 1/3 cup low-fat cream cheese
  • 1 jalapeno pepper, seeded and chopped
  • 2 green onions, white and light green part only, chopped
  • juice of 1 lime
  • salt
  • freshly ground black pepper

 

Place all ingredients, except for salt and pepper, into a blender or small food processor.  Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper.  Serve as a dip for sweet potato fries, or anything else you like.

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Filed under Appetizers

1 Minute Peanut Butter “Fudge”

  • 2 cups sugar
  • ½ cup milk
  • ¼ cup butter
  • 1 cup peanut butter
  • Very generous pinch of salt
  • 1 tsp vanilla extract

Pre-measure all ingredients, and have them ready and waiting!

  1. Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
  2. Boil for 1 minute only.
  3. Remove from heat, and then stir in peanut butter, salt, and vanilla.
  4. Smooth into a buttered 8”x8” pan, and cool, and cut.

Note:  You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer.  Cool and cut.

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Squashed Baked Potatoes

Another blast from the past; I’m not a lover of potatoes, but I do like these.

  • baking potatoes
  • olive oil
  • salt
  • freshly ground black pepper

Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)

Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate.  The idea is to flatten them, not mash them.  You want the skins to crack and the insides to be rough.

Drizzle each potato (liberally) with olive oil, and season with salt and pepper.

Bake at 450F for about 15 to 20 more minutes, until crispy and golden.

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Filed under Main Course, Vegetables, Vegetarian (lacto/ovo)

Grandma Ruth’s Wild Rice Casserole

This is one of my absolute favourites from my childhood.  My mom made it with local wild rice.  It needs to be started a day ahead, so requires planning!  This recipe serves 4 people, but is very easily doubled.

  • 1 cup wild rice
  • boiling water
  •  ¼ cup butter
  • ¼ cup chopped onion
  • ½ cup sliced almonds
  • ½ lb mushrooms, sliced or chopped
  • 2 cups chicken broth
  • 2 Tablespoons sherry
  • 1 teaspoon salt
  1. Wash the rice under cool running water, then place in a heatproof dish or bowl.
  2. Cover the wild rice with boiling water.  Let stand for 30 minutes, then drain.
  3. For a second time, cover the wild rice with boiling water, and let sit until cool.
  4. Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
  5. Mix in the rice, and stir until well coated.
  6. Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
  7. Cover and let sit overnight in the fridge.
  8. The following day, bake for 1 ½ hours at 350F

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Filed under Grains, Main Course

My Mom’s Favourite Fruit Cake Recipe

  • 1 cup water
  • 1 cup sugar
  • 4 large eggs
  • 2 cups dried fruit
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup brown sugar
  • lemon juice
  • nuts
  • 1 gallon whiskey
  1. Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink.
  2. Repeat.
  3. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.Add 1 teaspoon sugar and beat again.
  4. Make sure the whiskey is still OK. Cry another tup. Turn off mixer.
  5. Break 2 legs and add to the bowl and chuck in the cup of dried fruit.Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity.Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey.
  6. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway?

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Filed under "Sweets"/Cakes/Etc, food

Awesome Meatloaf (yes, really)

I don’t like ground beef, and I don’t like meatloaf.  That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it!  Halve the recipe if you want a small meatloaf.  This calls for a food processor, but if you don’t have one, just mince the veggies.  The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.

    • 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
    • 2 1/2 lbs ground beef
    • 1 medium onion, peeled and cut into chunks
    • 2 cloves fresh garlic
    • 2 stalks of celery, cut into chunks
    • 2 carrots, scrubbed and cut into chunks
    • 1/2 cup fresh parsley leaves
    • 1 large egg
    • 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
    • 2 teaspoons freshly ground black pepper
    • 1 Tablespoon sea salt
    • 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)

Heat oven to 375F.  Place bread pieces into a food processor and pulse until fine crumbs form.  Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).

Into the food processor bowl place: onion, garlic, celery, carrots, and parsley.  Pulse until finely chopped.

Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.  Pulse until mixed.

Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.

Into a large bowl, put the ground beef and break it up with a fork.  Gently mix the food processor mixture into the beef, until thoroughly combined.

Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).

Mix these three ingredients together, then brush over the top of the meatloaf:

  • 1/2 cup ketchup
  • 1 teaspoon dry mustard (like Keene’s)
  • 2 Tablespoons brown sugar

Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.

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Filed under food, Protein

Almond Roca

  • 1 Tbsp corn syrup
  • 1 + 1/4 cup white sugar
  • 1 cup butter
  • 1/4 cup water
  • 1+1/4 cup slivered almonds, toasted
  • 1 x 6oz package of good chocolate chips (or 6oz good chocolate, chopped)
  1. In a large heavy-bottomed saucepan, gently boil syrup, sugar, butter and water until it reaches “hard crack”/300F on a candy thermometer.  This will take 10 to 20 minutes.  DO NOT STIR.
  2. Remove from heat and stir in the almonds.  Spread out on an ungreased or parchment-lined cookie sheet.  Sprinkle the chocolate on top, and spread it out as it melts.  Cool in fridge or freezer, and break into pieces.

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Aarti Sequeira’s Saag Paneer, with a tweak or two

After searching for at least 25 years for a Saag Paneer* recipe that really hits the spot, we found one!  This recipe is incredibly easy and relatively quick; it is well worth taking the few minutes it takes to make your own paneer.  I’ve made a couple of minor tweaks to the recipe.

  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 Tablespoons vegetable oil
  • 12 ounces paneer, cut into 1” cubes* (see recipe and photos below)
  • 1 16oz package frozen spinach
  • 1 ½ Tablespoons ghee or oil
  • 1 medium onion, chopped finely
  • ~ 1 Tablespoon fresh ginger, minced finely
  • 4 cloves fresh garlic, minced
  • 1 large Serrano chili, finely chopped
  • ½ teaspoon garam masala
  • 2 teaspoons ground coriander seed
  • 1 teaspoon ground cumin
  • ½ cup water
  • generous pinch of salt
  • ¼ cup whipping cream
  • ¼ cup plain yogurt
  • (or ½ cup plain yogurt, with no cream)

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt, and 3 tablespoons of oil.  Gently add the paneer cubes, and toss very gently.  Let the cubes marinate while you prep your other ingredients.

Thaw the spinach in the microwave, in a microwave-safe dish,, 5 minutes on high.  Puree the spinach in a food processor until smooth, or mince by hand.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms.  In a couple of minutes, give the pan a shake and turn the paneer cubes.  You want the cubes browned on two or more sides.  Remove the paneer onto a plate (this also tastes good without seasoning and frying the paneer; just cube it and add it at the end of cooking the spinach).

Add the ghee/oil to the pan.  When melted and hot, add the onion, garlic, and chili.  SLOWLY sauté the mixture until golden and the oil is shimmering on top, about 15 minutes.

Add the garam masala, coriander, and cumin.  Cook, stirring often, for about 3 to 5 minutes, until the spices are well toasted.  Add a few drops of water if it is drying out and burning.

Add the pureed spinach and stir well, incorporating the spiced onion mixture into the spinach.  Add generous pinch of salt, and the ½ cup water.  Stir and cook for 5 minutes with the lid off.

Turn the heat off, add the cream/yogurt a little at a time to prevent it from curdling.  Once the cream/yogurt is well mixed into the spinach, gently add the paneer.  Turn the heat back on, cover, and cook until everything is hot.

Serve with basmati rice, and/or naan.

*Paneer

paneer making

Making the Paneer

  • Cheesecloth to line a colander
  • 8 cups whole milk
  • ¼ cup freshly squeezed lemon juice
  1. Line a colander with two layers of cheesecloth (available at the grocery store)
  2. In a large, wid pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.  Be patient!
  3. Add the lemon juice and turn the heat down to low.  Stirring gently, you should almost immediately see the curds and whey separate.
  4. Remove the pot from the heat and carefully pour the contens into the cheesecloth-lined colander.  Gently rinse with cool water to get rid of the lemon flavour.
  5. Gather up the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.  Tie the cheesecloth to the kitchen faucet and allow the cheese to drain for at least 5 minutes.
  6. Twisting the ball to compact the cheese into a brick, place it on a plate with the twisted part of the cheesecloth on the side.  Set another plate on top, and weight it down with tinned food, or a very heavy pot.  A ziplock bag full of water will also work.  Press for at least 20 minutes. In the photo to the right, I’ve used our very heavy granite mortar on top of a plate.

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Filed under food, Vegetarian (lacto/ovo)