Author: SP

Palak Paneer

Palak Paneer

Aarti Sequeira (adapted)
A vegetarian Indian spinach and cheese recipe.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Vegetarian
Cuisine Indian
Servings 6

Ingredients
  

  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • Kosher salt
  • 3 tablespoon plus 1 1/2 tablespoons vegetable oil
  • 12 ounces paneer or queso blanco cut into 1-inch cubes
  • 1 16-ounce package frozen chopped spinach
  • 1 medium white onion finely chopped
  • 1 1-inch thumb ginger, peeled and minced (about 1 tablespoon)
  • 4 cloves garlic minced
  • 1 large green serrano chile finely chopped (seeds removed if you don't like it spicy!)
More...

Blondies

Blondies

Food Network Kitchens
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Servings 10

Ingredients
  

  • 1 1/2 cup firmly packed light brown sugar
  • 1 cup unsalted butter
  • 2 1/4 cup all­purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • About 1 1/2 cups butterscotch semisweet chocolate, peanut butter, or white chocolate chips, optional

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Butter and flour a 9 by 13­inch glass baking dish.
  • Put the sugar in a large bowl.
  • Melt the butter in a small skillet or in the microwave in a glass measuring cup.
More...

Moroccan Vegetable Stew

Moroccan Vegetable Stew

Vicki Lindstrom
Originally made with butternut squash, sweet potato, & carrots but any winter root vegetables can work.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Vegetarian
Servings 8

Ingredients
  

  • 2 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cup vegetable or chicken stock
  • 2 tablespoon fresh lemon juice
  • 6 cups of winter root veggies
  • butternut squash
  • sweet potato
  • carrots
  • turnips
  • beets
  • cilantro and/or mint to garnish

Instructions
 

  • Saute onion and garlic in olive oil on medium heat
  • Add all the herbs/seasonings.
More...

Bhindi

Almost Bhindi

SP
An informal spin on Bhindi - more of a tomato/okra medley - but still flavorful as a side. Look for revisions as this one grows.
Servings 6

Ingredients
  

  • One whole white onion
  • Two Anaheim chiles
  • Six cloves of garlic
  • One 16 ounce bag of frozen okra
  • 1/4 teaspoon of dried mango powder
  • One 28 ounce can of organic crushed tomatoes in purée
  • 1 teaspoon of coriander powder
  • 2 tablespoon vegetable oil

Instructions
 

  • Add about 2 tablespoons will to the bottom of the frying pan and add a teaspoon of cumin seeds and fry until they stop sizzling
  • Add the garlic, chilies and onions
  • Stir until the onions start to turn light brown
  • Add okra and stir to combine
  • Add coriander powder stir to combine
  • Add mango powder stir to combine
  • Add crushed tomatoes mix well

 

Vietnamese Chicken Salad

Vietnamese Chicken Salad

Jill Nhu Huong Miller, from "Island Plate"
Servings 6

Ingredients
  

  • 2 pounds boneless chicken breasts or thighs
  • 1 green onion
  • 1 2-inch piece fresh ginger, peeled and smashed
  • 1 small head cabbage finely shredded
  • About 20 fresh mint leaves washed and coarsely chopped
  • 3-4 sprigs Chinese parsley cilantro, coarsely chopped
  • 1 small hot, red (Hawaiian or Thai)
  • 1 chili pepper seeded and chopped
  • 1 clove fresh garlic peeled
  • 1/2 medium lime peeled, seeded and sectioned
  • 1 teaspoon sugar
  • 1 tablespoon vinegar
  • 1 tablespoon water
  • 4 tablespoon nuoc nom fish sauce

Instructions
 

  • In a large pot, put chicken in water to cover along with green onion and ginger; gently poach
  • Drain; cool and shred chicken
  • In a large bowl, toss together chicken, cabbage, mint leaves and Chinese parsley
  • Set aside
  • With a mortar and pestle, crush together chili, garlic, peeled lime sections and sugar
  • Scrape this into a jar and add vinegar and water, stirring
  • Add nuoc nam fish sauce and shake to emulsify
  • Dress chicken mixture with a tablespoon or more of the dressing
  • Store leftover dressing in the refrigerator up to two or three months.
More...

Mexican Brown Rice & Roasted Corn Salad

Mexican Brown Rice & Roasted Corn Salad

SP

Ingredients
  

Pan Roasted Corn

  • 3 cups fresh cut corn You can also use frozen corn
  • 1/2 medium red onion chopped
  • 2 garlic cloves minced
  • 2 T.butter
  • 1/2 t. dried parsley
  • 1/4 t. ground red pepper I used 1/2 t. and it was spicy!
  • 1 t. sea salt
  • 2-3 twists fresh cracked black pepper

Brown Rice Salad

  • 1 cup cooked brown rice
  • 2 15-ounce cans pinto beans, drained and rinsed
  • 1 red bell pepper seeded and finely chopped
  • 1 bunch green onions sliced
  • 1 small jalapeno seeds and rib removed, diced
  • 1 cup crumbled queso fresco or feta cheese

Dressing

  • 3 tablespoon olive oil
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 clove garlic finely chopped
  • 3 tablespoon chopped fresh cilantro

Instructions
 

Pan Roasted Corn

  • Melt butter in frying pan over medium high heat.
More...

Black Bean Mango Salsa

Black Bean Mango Salsa

Roy Yamaguchi, "Roy's Feasts from Hawaii"
Servings 4 -6

Ingredients
  

  • 1 15 oz can black beans
  • 2 tbs olive oil
  • 1/2 c diced onion
  • 1/2 c seeded & diced red bell pepper
  • 1/2 c seeded & diced yellow bell pepper
  • 1/2 c diced celery
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pure red chile powder
  • 1/4 teaspoon cayanne pepper
  • Salt & freshly ground pepper to taste
  • 2 tbs red wine vinegar
  • 1/2 c diced mango or papaya if you prefer
  • 1/2 c diced watermelon

Instructions
 

  • Heat oil in a saute pan and lightly brown the onion over medium-high heat.
More...

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Alton Brown, Food Network
Servings 12 Between 12-16

Ingredients
  

  • 1 pound elbow macaroni
  • 6 tablespoon butter
  • 6 tablespoon flour
  • 2 tablespoon powdered mustard
  • 6 cups milk
  • 1 cup yellow onion finely diced
  • 2 bay leaf
  • 1 teaspoon paprika
  • 2 large egg
  • 8 ounces sharp cheddar shredded
  • 8 ounces mild cheddar shredded
  • 8 ounces Gruyère shredded
  • 2 teaspoon kosher salt & Fresh black pepper

Topping:

  • 6 tablespoon butter
  • 2 cup panko bread crumbs

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
More...

Spicy Watermelon

Spicy Watermelon

JENNYCHERIE at SparkPeople
Spicy and refreshing
Servings 1

Ingredients
  

  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of coriander
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of salt
  • a pinch of cayenne pepper
  • 1 cup of watermelon pieces
  • 1 lime cut in half

Instructions
 

  • Mix spices together.
  • Cut watermelon into bite size pieces.
  • Squeeze a lime over the watermelon chunks and then sprinkle with the spice mixture.

Notes

These amounts are for one serving, but to make for a crowd, expect to use approximately one cup of watermelon pieces per person.