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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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.

Peppers and Vegan Sausage

This dish is perfect for a quick weeknight meal! If your not vegan use an Italian sausage.

  • 2 vegan sausages, sliced into chunks
  • 4 peppers, sliced thin
  • 1 onion sliced thin
  • Olive oil
  • 2 tbsp olive oil

Heat olive oil in a pan over medium heat. Add sausage and cook until browned, add peppers and onions and sauté until soft. Sly and pepper to taste and stir in parsley.

Serves 2 – 4.

Cauliflower Gratin

This is such a yummy veggie dish – it takes about 45 min to bake, with a total time of about 1 hour – so it may not work for a crazy weeknight.

  • 1 head cauliflower, broken into florets
  • 28 oz can diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 2 tbsp olive oil
  • 4 tbsp pine nuts
  • 16 Kalamata olives, halved & pitted
  • Salt and pepper
  • 3-4 tbsp nut milk
  • 6 oz feta
  • 1/4 c bread crumbs

Preheat oven to 375. Spray a casserole bowl with olive oil.

Steam cauliflower until just tender.

Toss tomatoes, garlic, olives, thyme, salt and 1 tbsp oil in a large bowl, toss with cauliflower and place in casserole.

Pulse milk and cheese in a food processor until blended but a little chunky. Spread over cauliflower.

Toss together bread crumbs, pine nuts and 1 tbsp of oil and spread over cauliflower and bake for 45 minutes.

Serves 4 – 6.

Hot Turmeric Latte

So good! And turmeric has a ton of healing qualities.

  • 1/2 c coconut milk
  • 1 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 1/8 tsp five spice power
  • Heat milk over medium heat, whisk in spices, bring to a simmer and cook 5 minutes. Pour into a cup and enjoy!
  • Taco Pizza

    This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

    • 2 large eggs
    • 1 1/2 c masa harina
    • ½ c sliced scallions
    • ½ – 1 c water
    • 1 tbsp chili powder
    • 1 tsp garlic powder
    • ¼ tsp salt
    • 1 can black beans, heated and mashed
    • 1 c shredded pepper Jack cheese
    • 2 c shredded romaine lettuce
    • 1 medium ripe avocado, thinly sliced
    • ¼ c slivered red onion
    • ½ c pico de gallo or fresh salsa
    • 1/4 c crema
    • Sliced olives

    Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

    Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

    Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

    Serves 4.

    Asparagus Puff

    This is from Patricia Wells The Provence Cookbook – it’s perfect for lunch or a light dinner.

    • 1 lb asparagus, cut into 1/2 inch pieces, lightly steamed
    • 4 oz Pancetta, cooked crispy and drained
    • 4 eggs
    • 1 c whole milk
    • Salt and pepper

    Preheat oven to 425.

    Butter the inside of a 10 inch round dish.

    Whisk eggs and milk, season with salt and pepper, add asparagus and pour 1/2 in the round dish. Sprinkle Pancetta over eggs, pour remaining egg mixture.

    Bake for 40 – 50 minutes until set and golden on top.

    Cut into wedges and serve.

    Serves 6.