Tag

spinach

Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Kale Spinach Saag Paneer

written by Ali

I had a lovely and very foodie indulgent vacation, so it’s definitely time to go back to healthy little lunches, including Kale Spinach Saag Paneer. Saag Paneer is one of my favorite dishes. I love using a blend of both spinach and kale. I found a beautiful bunch of Redbor kale, which is a spectacular shade of purple and threw that in with a large handful of spinach. The result is a spicy, fragrant mixture of greens. I’m also feeling ahead of the game on the 2017 food trend for purple vegetables, since I cooked this on New Year’s Day.

Kale Spinach Saag Paneer is a fairly quick dish to put together. The kale and spinach can be cooked while the rice is cooking.

Making Paneer

You can definitely substitute store bought paneer for the home made paneer in this recipe. Fresh paneer takes just two ingredients, but is best made the day before and refrigerated overnight, so takes a little bit of planning. That said, how impressive is it to be able to tell your workmates that you made your own cheese?

I love how the paneer takes on the waffled texture of the cheesecloth. I also am a big fan of the transformation of milk into whey and curds when an acid is added. In this case, I use white vinegar to make my paneer. I’ve tried lemon juice, but haven’t had the same success. I also don’t salt it when I’m making this recipe, as the kale and spinach saag paneer is well salted from the kale and spinach. I do, however, take the extra time to lightly brown the paneer.

The lightly browned paneer goes right into the kale and spinach. This recipe freezes really well, so it’s a great candidate for lunch. Kale spinach saag paneer is also a light meal and pairs well with a salad or some naan bread.

I hope you enjoy this one as much as I do! Hope everyone is having a great start to 2017!

Yum

Kale Spinach Saag Paneer

Ingredients

1 onion, finely chopped
3 tablespoons olive oil
1 bunch kale, de-stemmed and roughly chopped
2 cups spinach
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon salt
1/3 cup half and half
Paneer cheese, chopped into squares
2 cups cooked rice

For the Paneer

1/2 gallon milk - whole milk works best, but you can also make this with 1% or 2%
3 tablespoons white vinegar

Instructions

If you are making paneer, start with this first. Bring the milk to a boil in a large saucepan. Stir constantly so that the milk doesn't burn. When the milk reaches a full boil, take it off the heat and pour in the vinegar. Let the milk sit for 10 minutes so that the whey and curds have time to separate.
When the curds and whey have separated, strain out the curds into a cheesecloth lined strainer. You can keep the whey and use it in place of water for other recipes. Let the curds drain for at least an hour, pressing them by putting a bowl over them with a heavy can in the bowl. Refrigerate the paneer overnight.

Making the Kale Spinach Saag Paneer

Heat 2 tablespoons of the olive oil in a non-stick saute pan or a cast iron skillet. Add the onions, and cook until they are soft and fragrant. Add in the kale and cook for 7 minutes. Add the spinach and cook for another 7 - 10 minutes, or until all the vegetables are wilted. Add the spices from the turmeric to the salt and stir well. Add the half and half and simmer for 7 minutes.
Meanwhile, heat the remaining tablespoon of olive oil in another non-stick skillet. Add the paneer and cook for a few minute on each side until it is browned.
Serve the kale spinach saag paneer over the rice, with the paneer evenly divided between each serving.
Serves 3 - 4
Enjoy!

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This post has been linked to Tinned Tomatoes: Meat Free Mondays. Check out each week’s list of great recipes!

January 2, 2017 20 comments

Farmer's Market Lunch Recipes Salad Vegetarian

Spinach Pear Salad with Meyer Lemon Vinaigrette

written by Ali

Spinach pear salad with Meyer lemon vinaigrette is a festive and easy salad to chase away the rainy day blues. I’ll admit that even though I really love rain, there are some days when I miss the sun just a little bit. Meyer lemons always cheer me up – there is something about their sunny color and floral smell that promises that summer is just around the corner.

I love salads. I try to eat them with my lunch every day when I can, especially in the winter time when I just find myself craving greens, whether its lettuce or spinach or kale. I think some of my near obsessiveness with vegetables comes from the two years I lived in Majuro in the Marshall Islands when I was in my late twenties. I was there to teach at the College of the Marshall Islands, and while I loved the experience, sometimes finding local fresh food could be incredibly challenging. The Marshalls are coral reef islands, and as such, there is limited top soil, which makes it tough to grow things like lettuce. Most of the food to Majuro is shipped in in great big container ships that would only dock every other week. To get things like salad greens or onions, you had to be at the store at just the right time, or otherwise crews from the purse seiners (large fishing boats) would buy out the entire stock of vegetables and fruits. In my second year there, there was an increased focus on local foods – local tomatoes, eggplants, pumpkins, and so on, but even then, quantities were limited. As you can imagine, I ate a lot of fish while I lived there and while it was abundant and tasty, I often longed for just a large green salad. I remember, particularly, one time that a friend of a friend brought raspberries with her from another island (the island had a significant American military presence and she was able to get the raspberries from a source there). Those raspberries were the most precious dessert I’ve ever eaten.

So, salads with all sorts of various ingredients, locally sourced, make me tremendously happy. Since I’ve moved to the PNW, I’ve gotten much more adventurous about pairing salad greens with fruits. This particular salad is a simple combination of spinach, pears, and walnuts, topped off with a tangy Meyer lemon vinaigrette. Since this is Meyer lemon season, now’s the time to add Meyer lemons to everything that you can.

Yum

Spinach Pear Salad with Meyer Lemon Vinaigrette

Ingredients

For the vinaigrette

1 teaspoon finely chopped shallots
Juice from 1/2 Meyer lemon
1/3 cup olive oil
1 teaspoon finely chopped fennel fronds or parsley
Pinch salt
Pinch pepper

For the salad

4 cups spinach
1 ripe pear
1/2 cup walnuts

Instructions

Combine all the ingredients for the Meyer lemon vinaigrette in a small jar. Tighten the lid and shake vigorously.
Combine the spinach, pears and walnuts. Drizzle with the vinaigrette. Enjoy!
Serves 4

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December 6, 2016 0 comment

Lunch Recipes Quick and Easy Vegetarian

Super Quick Hummus Red Pepper Wrap

written by Ali

Some weeks (and some weekends) are just busier than others. When you need a very quick, very healthy lunch that can be prepared in about 5 minutes (give or take a minute or two), look no further than this super quick hummus red pepper wrap. This versatile wrap can be adjusted to taste – you can change out the cheese (feta would be great) or add Kalamata olives. You might use baby kale instead of baby spinach. You can also use various types of hummus – whatever suites your tastes and desires.

I made this in anticipation of yet another busy, crazy travel week. I have one day in the office and then am off again. I needed something I could throw together quickly on Sunday between doing laundry and packing for my trip. This wrap is very satisfying and will be perfect with a spinach and persimmon salad (no recipe there – I threw together a sliced persimmon, spinach and a little balsamic vinegar and called it a salad). No matter how busy tomorrow morning is, I’ll be looking forward to my lunch.

Super Quick Hummus Red Pepper Wrap
Serves 4

4 flour tortillas
4 slices of roasted red pepper (either from a jar or roast your own – see below)
8 tablespoons of pre-made hummus
1/2 a log of goat cheese – about 4 ounces
Baby spinach – a handful per wrap

Spread about two tablespoons hummus on each flour tortilla. Split the goat cheese between the tortillas. Layer the roasted red pepper on top and then add a handful of baby spinach. Fold up an end of a tortilla and then roll. Wrap tightly in aluminum foil and toss in your lunch bag or box for a healthy, tasty lunch.

Enjoy!

Roasting Red Peppers
2 red bell peppers
2 teaspoons olive oil

Preheat the oven to 350 degrees.

Cut each red bell pepper in half. Place the peppers cut side down on a baking sheet or cake pan. Drizzle olive oil over the top and roast for 30 – 40 minutes or until the peppers are charred on top. Let cool and peel.

November 7, 2016 0 comment

Freezer Meals Main Dishes

Sausage and Spinach Mac and Cheese

written by Ali

The past weekend was the weekend for comfort food, including this sausage and spinach mac and cheese. As the weather turns gloomy and we realize that the three hour move north really will make a difference in terms of the number of cloudy days and rain, I’m starting to dig around more in Pinterest and my own recipe archives to find foods that evoke warmth and coziness. Mac and cheese is definitely one of these – it’s super indulgent and satisfying.

I much prefer making my own cheese sauce rather than eating mac and cheese made out of the contents of a box. Making cheese sauce can be intimidating, as to get it to the proper thickness, you start with a roux. A roux definitely borders the line between easy cooking into a more Martha Stewart or Nigella Lawson world, but I promise you, it’s not nearly as complicated as it might seem. The key is low heat and paying attention to the butter and flour in the first stage and then keeping a close eye on the milk or cream in the second stage. Keep it on low, use a whisk to keep stirring, and just keep stirring and it will turn out just fine.

I recommend some sort of chicken sausage for this recipe – I used an Olympia Provisions sausage (OP is quite popular in this part of the PNW). Spinach is a good go-to green to include, though this would work well with chard or kale, as well.

Sausage and Spinach Mac and Cheese
Serves 4

Cheese Sauce
1 head roasted garlic (optional)
3 tablespoons butter
1 ½ tablespoons flour
1 cup half and half or milk
2 cups cheese (gruyere works well, as does cheddar)

Filling
4 precooked sausages, chopped into ½ inch pieces
1 bunch spinach
1 teaspoon olive oil
½ package rotini pasta or similar

Breadcrumb Topping
½ cup Panko breadcrumbs
2 teaspoons Italian seasoning
1 tablespoon olive oil

Bring a pot of water to a boil and boil the pasta according to the directions on the package.

While the pasta is cooking, wash and chop the spinach. Sauté the spinach on medium heat in 1 teaspoon olive oil until it is wilted. Remove from the heat and drain in a colander to remove excess moisture. Set aside.

Make the cheese sauce. Add the butter and roasted garlic (if using) to a small sauce pan. Melt the butter over low heat and mash the garlic as the butter melts. Once the butter is melted, add the flour a little bit at a time and whisk it into the butter as you add. When all the flour is incorporated, cook on low for a minute, continuously whisking. Add the milk or half and half and continue to stir for about 5-7 minutes or until the sauce begins to thicken. Once thickened, remove from heat and add the cheese, stirring to incorporate.

Preheat the oven to 375 degrees.

Assemble the pasta, sausage, and spinach in an oven-proof pan. An 11 x 13 Pyrex pan works well for this. Spoon the cheese sauce over the pasta mixture and gently fold in. In a small bowl, combine all ingredients for the breadcrumb topping and then spread the topping over the mac and cheese. Bake for 20 to 25 minutes or until the topping is golden brown. Enjoy!

September 24, 2016 0 comment