1 lb baby spinach or you can use frozen spinach
2 small onions or 1 big onion - finely chopped
2 tomatoes - chopped
small piece of ginger - mashed or grated
green chilies - finely chopped
salt to taste
250g fried paneer (that is the small packet of paneer found in Indian grocery stores)
clarified butter (ghee) /oil/butter
1 teaspoon of garam masala
Start by frying the onions in the butter/oil/ghee until they are translucent. Add the tomatoes and simmer until all the juices have incorporated well. Now add the turmeric powder, mashed ginger, chilies, salt and garam masala and continue the frying until everything has left it's juices and flavors are combined.
Blanch the baby spinach until tender. Squeeze the fluids out of the spinach and add it to the tomato mixture. Simmer for another 5-8 minutes. You can coarsely blend this mixture in the blender (sometimes I just leave it the way it is) and add the paneer. If it is too thick, you can add some water to the curry.
Let this spinach-paneer mixture simmer for 10-12 mts over low heat.
I've never had spaetzle (homemade egg noodles) other than my own, but my husband requested it after spending time in Germany and swears it's reasonably authentic. I tried once using a box grater and it was a miserable failure. I promptly ordered this spaetzle maker and haven't tried anything else since. This recipe came in the package.
3 cups (15 oz) flour
1 cup milk
1/2 tsp salt
1/4 tsp nutmeg
Beat eggs until foamy and then combine with milk.
In a separate bowl, mix together flour and salt.
Add flour mixture to egg mixture and stir until a thick dough comes together.
Fill the square basket of the spaetzle maker and place over a pot of boiling salted water or cooking soup. As you slide the basket back and forth, the tiny dumplings drop into the boiling liquid. When done, they will rise to the surface (about a minute). Use a spider to dip them out into a large bowl and toss with butter. Repeat until all of the dough is used up.
1/3 c sugar
1 Tbs cornstarch
1 Tbs cold water
12 oz blueberries
1 Tbs lemon
Combine cornstarch and water in a small bowl.
Combine 6 oz blueberries & sugar in a medium saucepan over medium heat, stirring and mashing until the berries are mostly broken down. Add cornstarch and boil for one minute until thickened. Turn off heat, stir in remaining 6 oz and lemon juice.
2 8 oz pk cream cheese
1 c sugar
3 tbs lemon juice
1.5 tsp vanilla
1/4 tsp salt
1.5 lb sour cream
Preheat oven to 350
Make graham cracker crust in 9" cake pan (lined with nonstick foil) or springform (put double layer of heavy duty foil on outside)
Beat cream cheese and sugar until very smooth, about 3 minutes. Add the eggs, 1 at a time, beating after each addition until smooth and scraping down the sides. Add the lemon juice, vanilla, and salt, and beat until incorporated. Beat in the sour cream just until blended.
Pour the batter into the prepared pan. Set the pan in a roasting pan and surround it with one inch of very hot water. Bake one hour. Turn off the oven without opening the door and let the cake rest/cool for one hour. Remove to a rack and cool to room temperature (about an hour.) Cover with plastic wrap or foil and refrigerate overnight.
All credit to my neighbor Allison for this one!
1/4 cup sugar
1/4 cup hot water
3/4 cup pomegranate juice
3/4 cup tequila (or more...)
1/2 cup fresh lime juice (about 6 limes)
1/4 cup orange liqueur
1. Stir together sugar and hot water until sugar is dissolved. Stir in pomegranate juice and next 3 ingredients.
2. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. cover with lide and shake for 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Serve immediately.
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My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.