saag paneer

on a vegetarian kick, perhaps forever? 🤷🏻‍♀️

saag paneer
serves 6

2 bunches fresh spinach or 1 lb frozen spinach
2 tbsp canola oil
1 tbsp unsalted butter
1/2 red onion, chopped
1.5 cup tomatoes, chopped or 1 can diced tomatoes
3 garlic cloves, minced
1 tsp ground cumin
1 tbsp curry powder
1 tsp coriander powder
1/2 tsp chili powder
1-2 tbsp heavy cream 
salt

1/2 lbs paneer, cubed 
2 tbsp canola oil

If using frozen spinach, thaw and squeeze out water and set aside. Move to next step. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted (1-2 mins). Drain water and set aside. 

In a heavy bottom skillet heat 1-2 tbsp canola oil ,add paneer cubes and fry until light brown and crispy from most of the sides. Remove onto paper towel and set aside. 

In same pan, add 1 more tbsp canola oil. Add onion, garlic and cumin and saute until onions are soft. (2-3 mins)

Add tomatoes and all the spices, with 1/2 tsp salt and saute 3-5 mins or until tomatoes are cooked and oil starts to separate. 

Add in spinach and 1/2 cp water and bring to boil. Cover and cook for 5 mins on medium heat. Remove cover and puree the mixture (either with an immersion blender or in batches in a blender/food processor, and then pour it all back into the pot). Add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 mins more until very little water remains in the spinach and color of spinach has darkened. 

Taste and adjust salt. Remove from heat. Serve warm with Indian bread or rice. 

roasted spaghetti squash with mushrooms, garlic and sage

another vegetarian meal that us adults enjoyed for lunch while the kids were away at school.

roasted spaghetti squash with mushrooms, garlic and sage
makes 4 servings

1 small spaghetti squash
1 tbsp butter
2 tbsp olive oil
1/2 onion, chopped
12-16 oz sliced mushrooms (cremini, shiittake, buttons)
4-6 garlic cloves, finely chopped
3 tbsp fresh torn sage
salt and pepper, to taste
generous pinch nutmeg
1/4 cup grated Romano or Parmesan cheese
toasted pine nuts

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and scoop out seeds. Brush with olive oil and sprinkle with salt. Place facedown on a baking sheet and bake for 45 mins. (or microwave for 12 mins)

While squash cooks, heat oil and butter in a large skillet over medium high heat. Saute onions until just tender, 2-3 mins. Add mushrooms turn heat to medium and saute until they begin to release their liquid, about 5-7 mins. Add garlic and sage and continue cooking until mushrooms brown, about 4 mins.

Season generously with salt and pepper and nutmeg.

Check squash by piercing with the tip of a sharp knife to see if done.

When tender, take out of the oven turn over and let cool. When cool enough to handle, scoop out the spaghetti squash into the saute pan with the mushrooms and stir to combine. Taste for salt and add more if necessary. Stir in most of the grated cheese, saving some for garnish.

Place in a serving bowl, top with remaining cheese and sprinkling of pine nuts.

alfredo sauce with a surprise ingredient

I've been wanting to try making more vegetarian meals, and it so happens that husband also has an ailment that basically requires him to now be vegetarian (he is very sad about this!), so we're taking the plunge - and this was one meal that everyone liked!

Originally, I planned to make this after accidentally buying cottage cheese instead of ricotta, but it was a pleasant surprise as it packs more protein into the dish, and I think made it taste better.

cottage cheese alfredo
makes 8 servings

1 cup milk
1/2 cup cottage cheese (I def had more and used closer to 1 cup)
1 tbsp corn starch
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup grated Parmesan or Romano cheese
dried basil, to taste
dried oregano, to taste
fresh chopped parsley, optional

Put all ingredients except basil, oregano and parsley into a food processor or blender and blend until smooth.

Pour mixture into a small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper to taste.

Let cook on low heat for about 5 minutes, stirring occasionally. Add cooked pasta (we served ours with some spinach mozzarella ravioli) right before serving and let soak in for a couple minutes. Top with meat or veggies as desired; garnish with fresh chopped parsley, optional. Serve immediately.