Saag Paneer with Feta

This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

  • ¼ c plus 2 Tbsp. ghee or olive oil
  • 2 Tbsp. coriander seeds
  • ¼ tsp. ground cardamom
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 1½” piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small serrano chile, coarsely chopped
  • 1½ tsp. fresh lime juice
  • Salt
  • 6 oz. feta, or tofu, cut into 1″ pieces
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp. red chili powder
  • Naan or rice (for serving)

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Serves 4.

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Cauliflower Egg Bites

I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.

  • 6 eggs
  • 1 head of cauliflower, chopped fine in the food processor
  • 1 c shredded cheese

Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.

Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.

Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.

Bake at 400 degrees for 15 minutes. Edges with be golden brown.

Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.

Makes 12.

Huli Huli Chicken

I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!

  • 3 lb. bone-in skin-on chicken thighs (about 6 thighs)

  • Salt and pepper
  • 1 c pineapple juice
  • 1/4 c soy sauce 
  • 1/4 c packed brown sugar
  • 1/4 c ketchup
  • 1/4 c chicken broth
  • 1 tbsp Sriracha
  • 3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 pineapple, cut into wedges

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together.

Serves 4 – 6.