Saag Paneer

You have probably noticed by now that I don't really measure when I cook. I'll try to give measurements for this one. I bought onion naan at the indian store and I always buy paneer there in the frozen section. The paneer I buy is already cut and toasted, so that saves me some time.

Saag Paneer

3 9oz bags of prewashed spinach

1 onion

3 garlic cloves

1 Tbl. oil

2 tsp. tumeric

2 Tbl. coriander

1 Tbl. comino

1/2 tsp. cayenne pepper

1 c. yoghurt (I love cascade fresh)

1 lb. paneer, cut into cubes and toasted

salt and pepper to taste

1. Cook spinach in large covered pot over high heat with about 1/4 c. water until completely wilted (about 7 minutes).

2. While spinach is cooking dice onion and garlic and saute with oil over medium high heat until browned.

3. Add spices to onion mix and saute another 2 minutes.

4. When spinach is cooked puree in food processor until smooth.

5. Add spinach to onion mix.

6. Stir in yoghurt.

7. Add paneer cubes.

8. Simmer over medium heat for 15-20 minutes, stirring occaisonally until spinach darkens.

9. Add salt and pepper to taste.

10. Serve with naan and samosa.

If the mixture is too thick, add a little more yoghurt or some milk. I added some half and half today just because I had some. I added salt at the table because I forgot to add it when cooking. The onion naan was tasty, and the samosas were somehow better than last time (came out of the same bag.)

Bran Muffins

I wanted muffins for breakfast this weekend, but I wanted something other than the flax muffins. I found a recipe online and modified it. My modifications worked much better than my "changes" to the yellow cake recipe. I found another yellow cake recipe. Maybe I'll try it next week.

Ginger Oat Bran Muffins

1 c. all purpose flower

1 c. whole wheat flour

1 1/2 c. oat bran

1/2 tsp. salt

1 1/4 tsp. baking soda

1/3 c. brown sugar

3 Tbl. flax meal

1 Tbl. ginger

1/2 tsp. nutmeg

1/4 c. molasses

2 c. buttermilk

1 egg

1. Preheat oven to 350 degrees.

2. Butter muffin tins.

3. In a large bowl combine dry ingredients.

4. Stir in molasses, buttermilk and egg.

5. Spoon batter into muffin pans to fill to 2/3.

6. Bake for 20 mins.

This recipe amazingly made a full 24 muffins. I made half of the muffins with chocolate chips and the other half with raisins. I ate one right out of the oven with butter on top. Milk. Yummy.

Smoked Cheese Pizza

With leftover smoked provolone from the mac and cheese and some smoked mozzerella we made smoked cheese pizza tonight. I thawed some pizza dough and rolled it out while Ross shredded the cheese. We used 4 cheese pasta sauce and turkey pepperoni. Ross loaded so much cheese on the pizza that it melted and overflowed in the oven. It was very tasty. The cheese was just browned and very yummy.

Mac Redeemed

I mixed some leftover chili with the dried up mac and cheese. It made a really tasty chili mac. So I guess the overcooked smoked mac and cheese was salvaged. I need to work out today, so I can have some Roadhouse Tea. And lots of Logan's rolls. Oooh yeah.

Smoky Comfort Food

Inspired by a recipe in bon apetit and a hankering for mac and cheese I decided to make a smoked mac and cheese. I used smoked provolone, smoked cheddar, smoked gouda, and sharp cheddar. Again, yesterday I was upset and distracted. It looked great going into the oven, looked terrible coming out. I cooked it too long and it jut became mac and cheese grains. It was creamy when I put it in....I'll try it again next week, and just cook it for like 15 mins or something. This week we are going to try smoked pizza. Hopefully that will turn out better than yesterdays adventures.

Smoked Mac and Cheese

butter
flour
milk
smoked provolone
smoked edam
smoked cheddar
sharp cheddar

noodles (I use barilla plus)

1. Boil water and cook pasta according to directions. Drain.
2. Preheat oven to 350.
3. Shred or finely slice about half a cup of each cheese.
4. In a small saucepan melt 3 tablespoons butter.
5. Add 2 spoonfulls of flour to butter.
6. Whisk flour and butter over medium heat until flour is browned.
7. While whisking furiously, add milk (about a cup and a half to two cups).
8. Over medium heat keep whisking as you add the cheeses, one at a time whisking after each addition until cheese is melted.
9. Pour pasta into oven safe baking dish. (I just used a cast iron pan)
10. Pour cheese sauce over the pasta.
11. Stir to coat.
12. Bake at 350 degrees for about 15-20 mins. Just to brown the top.

(non)Joy of Cooking Yellow Cake

I had a little mishap yesterday trying to cook the yellow cake. I was upset, in a hurry, and distracted. When I read the recipe I decided to change the order that the ingredients are mixed together. Unfortunately I added flour first instead of sugar, and so I couldn't really cream the butter and sugar. The batter was lumpy, so I beat it for a long time. The result was a cake that is both a little sticky and crumbly. I had two layers of plain yellow cake, and wasn't planning on making frosting. I decided to make some whipped cream and put it between the two layers. A little sugar, a lot of brandy, and a lot of whipping later I had a filler. It's a little strong. I'm going to attempt the cake again. Maybe I should follow the recipe. I'll definitely pay more attention to flour vs. sugar. At least I got the right amounts in, even if I did add them in the wrong order.

Madam Geneva

On the trip to NYC I did start reading the Gin book that I bought a while ago. It's the history of gin in England. I really like it. Apparently most of England was sloshed throughout the 1700s. It's very fascinating to me. They make gin manufacturing sound so easy and appealing. It really makes me want to make my own gin. I think at some point I'll set up a still so I can compound gin myself. In the meantime I'll have a few gin and tonics and try to finish the book. Tomorrow I'm going to embark into yellow cake territory. I'll post the results.