Entree

Palak Paneer

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Palak Paneer

Aarti Sequeira (adapted)
A vegetarian Indian spinach and cheese recipe.
Print 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!)
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Desserts

Blondies

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Blondies

Food Network Kitchens
Print Recipe
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.
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Soups & Stews

Moroccan Vegetable Stew

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Moroccan Vegetable Stew

Vicki Lindstrom
Originally made with butternut squash, sweet potato, & carrots but any winter root vegetables can work.
Print Recipe
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.
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Sides

Bhindi

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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.
Print Recipe
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

 

Salads

Vietnamese Chicken Salad

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Vietnamese Chicken Salad

Jill Nhu Huong Miller, from "Island Plate"
Print Recipe
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.
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Salads, Sides

Mexican Brown Rice & Roasted Corn Salad

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Mexican Brown Rice & Roasted Corn Salad

SP
Print Recipe

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.
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