Posts Tagged With: Spinach

Saag Paneer (Spinach Curry with Fresh Cheese)

I love Indian food – the spices in Indian food are just so different from other cuisines!

Here’s a good weekend meal since its going to take a bit of time to press the homemade simple cheese and to allow the flavors to mingle.

Enjoy!

  • 8 c. whole milk
  • 1/4 c. plus 1 tsp. lemon juice
  • 5 tsp. salt
  • 4 pounds spinach, well rinsed and thick stems removed
  • 8 cloves garlic
  • 2 onions, roughly chopped
  • 2 serrano chiles, seeded
  • 1 piece ginger (3 in.), peeled and roughly chopped
  • 2 TBS vegetable oil
  • Seeds from 7 cardamom pods
  • 3 whole cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 TBS ground coriander
  • 1 TBS ground cumin
  • 1 tsp. turmeric
  • 1 canned tomato, chopped
  • 1/4 c. whole-milk yogurt
  • 2 tsp. garam masala

Line a colander with 2 layers of cheesecloth and set in the sink. Bring milk to boil in a large pot over medium-high heat, stirring occasionally to prevent scorching. Let it boil 30 seconds (remove from heat if it starts to boil over) and stir in 1/4 cup lemon juice. Milk will curdle, separating into cheese curds and a clear yellow whey. Pour into cheesecloth-lined colander.

Rinse curds with cold water. Pull up edges of the cheesecloth, gently squeeze out as much water as possible, and form curds into a 6-in. disk. Put cheesecloth-wrapped disk on a large plate, top with a large cutting board, and weigh down with a heavy pot. Put in the refrigerator and let press at least 3 hours and up to overnight.

Meanwhile, bring a large pot of water to boil. Fill a large bowl with ice water and set aside. To boiling water, add 3 tsp. salt and the spinach. Cook 1 minute, then drain and transfer spinach to ice water. Swirl around to cool spinach and drain again. Use your hands to squeeze water from spinach. Set aside.

In a blender, whirl garlic, onions, chiles, ginger, and 1/4 cup of water to make a paste. Set aside.

In a medium pot over medium-high heat, add oil, cardamom, cloves, bay leaves, and cinnamon. Cook until spices darken, about 2 minutes. Add reserved onion paste. Cook, stirring occasionally, until mixture thickens and darkens, about 15 minutes. If the mixture starts to stick, add 1 tbsp. of water at a time, stirring, to help loosen it.

Stir in coriander, cumin, and turmeric. Cook until fragrant, about 2 minutes. Add tomato and yogurt. Cook until thickened slightly, about 3 minutes. Stir in spinach and remaining salt. Turn heat to low and cover. Cook, stirring occasionally, until flavors are blended, about 30 minutes.

Cut paneer into 1/2-in. cubes and gently stir into spinach mixture. Cook until paneer is heated through, about 2 minutes. Add garam masala and remaining lemon juice. Adjust salt and lemon juice to taste. Serve hot, with flatbread or rice.

Recipe from Sunset

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Categories: Entrees, Indian, Recipes | Tags: , , , | 2 Comments

Lightened-Up Spinach & Artichoke Dip

In a last minute effort to create something delicious and nothorribly unhealthy for the Superbowl last week, I found a lightened-up version of Spinach and Artichoke dip…with bacon.  Yes, bacon.  Yum.

This recipe was delicious and was a hit at the party probably because most didn’t even know that it was low fat (my kind of party food).  It was also super easy, so watch out, you may be finding yourself making this on a regular basis.

Enjoy!

  • 1/3 cup fat-free mayonnaise
  • 2 garlic cloves, minced
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 2/3 c. (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
  • 5 center-cut bacon slices, cooked and crumbled
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.

Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated.

Serve with toasted baguette slices.

Cooking Light

Categories: American, Appetizers, Breads, Recipes, Snacks | Tags: , , , , | 2 Comments

Tomato & Sausage Risotto

Confession: I’m an addict.  Its crazy, really.  And its all my friend, Lauren’s, fault.  After spending a month on the couch, I have become obsessed with Pinterest.  Its bad.  Like really bad.  All Branden can do is sit on the opposite end of the couch and shake his head as I spend hours pouring over beautiful places, gorgeous homes, cute puppies, crafts, and food.  Really yummy food.  Mmmmmm.

As far as food goes, my favorite thing about Pinterest is that I can really quickly explore bazillions (yes, bazillions) of blogs visually and then pin the pictures to my “Foodie” board so I can browse all the things I drooled over later.  Seriously, its amazing.  And I’m finding some really fun blogs.

Today’s recipe comes to us from Smitten Kitchen.  I decided this recipe was a good kickoff to my Pinterest explorations because its risotto.  And we all know I like love risotto.  A lot. Its pretty obvious seeing in the past I’ve posted this and this and this and this.

The link to the blog above shall take you to the original recipe.  I’m posting a slightly modified version based on personal preference.

Enjoy!

  • 1 can (14.5 oz.) diced tomatoes in juice
  • 1 can (14.5 oz.) diced fire-roasted tomatoes in juice
  • 1 TBS olive oil
  • 1 lb. spicy Italian sausage, casings removed
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 1 1/2 c. Arborio rice
  • 3/4 c. dry white wine
  • 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • 1/2 c. grated Parmesan cheese, plus more for serving (optional)
  • 2 TBS butter

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.

Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Categories: Entrees, Italian, Recipes | Tags: , , , | 2 Comments

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