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Easy Palak Paneer. Let me introduce you to Mr. Palak Paneer, a North Indian cuisine dish where Paneer (Indian farmer’s cheese) is immersed in a thick curry sauce based on pureed spinach with garlic ginger and garam masala. Guess what does Palak mean? Yeah, spinach. Palak Paneer is a type of saag (leaf-based dish made from spinach in addition to mustard leaves, finely chopped broccoli or other greens) which is slightly more watery than other plant-based curries. While I devour this dish with my hungry eyes (yes, hungry eyes, why not?) I can’t help but think of the mess my latest post has spurred. Tons of emails have clogged my inbox after I told you about my unemployment status. No. Allow me to use this post to reassure my mum. P.s. Ingredients Instructions Wash the spinach, making sure to clean it thoroughly.Blanch the spinach in hot water for three minutes or until wilted.

If you liked this, you may also like: Peppadew Poppers. Hi Guys! Today we have peppadew poppers! Okay so technically these guys are called ‘cherry peppers’ or ‘pimentos’ and ‘peppadews’ are technically the trademarked brand name of a company based out of South Africa…but as cute as pimentos and cherry peppers sound, I think peppadew sounds the cutest! Also, I got actual peppadews for this recipe, but please note that you can use any variety of pickled cherry peppers/pimentos and it’ll be just as great! Anyway, why these? I recently went over my love for all things pickled when we posted our Rhubarb Pickles and these are no exception. Peppadew Poppers Makes 24 Ingredients:4 ounces cream cheese, softened2 1/2 tablespoons chives, thinly sliced1/4 teaspoon black pepper24 pickled Peppadew peppers (cherry peppers/pimentos), drained and patted dry1 cup all purpose flour2 eggs, lightly beaten1 cup panko breadcrumbsvegetable oil for fryingsalt and pepper to taste Directions: 1.

Meatless Monday: Mushrooms and Artichokes | Cooking Planit. I’ve actually written about this recipe before, but I made it again recently and as I was cooking I just saw it coming together so beautifully. I decided it was worth snapping a few picts to share with you. Originally inspired by one of my favorite party recipes for Artichoke and Mushroom dip, this casserole is aptly named Spinach, Mushroom and Artichoke Casserole. It’s rich, creamy, hearty and, of course, totally delish. I wasn’t forward thinking enough to get photos of the prep work, so we’ll pick up on the stove. First step got me cooking the rice, which is happening on the burner next to the pot you see below. Once the rice has absorbed the cooking liquid (in this case – vegetable stock), but is still slightly undercooked to keep it from getting mushy in the oven, I stir it into the creamy mushroom mixture.

Then, I transfer it to a baking dish. I mix the panko with a little olive oil, which will help it turn golden brown in the oven, and scatter it evenly over the top. Emily. * No Milk Pancakes. "Can we have pancakes this morning? " my children asked. "Sure", I said. Off I went to the kitchen in search of the ingredients. Opened the refrigerator and there was NO MILK! I thought, "How had I missed that? Oh well. I promised to make pancakes,they can drink juice with them. " 2 cups all-purpose flour 2 TBSP. oil or butter or margarine 1/2 tsp. salt 4 tsp. baking powder 2 TBSP. sugar 2 cups water 2 eggs Mix wet ingredients together. ** Fresh Mango Salsa. Hot and Sweet Sesame Tofu. Baked Bloomin' Onion.

There comes a time in your life when you realize that moms aren't perfect. I mean, don't get me wrong, moms are the best (at least mine is), but sometimes they can be downright conniving.I know, it's hard to believe, but it's true. I mean, remember when she used to give you the prized soggy french fries at McDonald's? Well that was only because she actually wanted the crispy ones.

And you know when she risked her life countless times to make sure your candy, cookie, or other such delicacy wasn't poison? Well she only wanted to try it for herself. BUT. There's only one problem. It's not worth it my friends. But even though we may have an aversion to this infamous American art form, we still can't resist that irresistible crunch. To make your blooming onion, you will start with the obvious. I was looking for a big sweet onion like a Vidalia, but I couldn't find one.

First slice off the top. Peel off all that skin and then flip him over. Now drench it in some eggs and stuff. Baked Sweet Potato and Zucchini Patties. July 4, 2014 I’ve had so many visitors lately that I feel like I’ve been eating out every meal, which to me is not ideal. I enjoy making my own food as opposed to eating out… of course the nice dinners are a treat, but when it comes to basic lunches and light dinners I’d rather do it myself. I had all these gorgeous sweet potatoes and zucchinis just sitting on my shelf waiting to be cooked up… I hate seeing food go to waste, especially when it’s in my kitchen, so I finally snuck away for a few hours and got back in my kitchen.

I’ve always loved the taste of grated fried zucchini — my Nonna makes it throughout the summer with olive oil and parmesan cheese. Delicous and simple, to say the least. I changed it up this time and added some grated sweet potato, egg and spice to create the perfect veggie patty. Sweet Potato Zucchini Patties (makes 9) 2 cups grated sweet potato (about 2 small or 1 large) 2 cups grated zucchini (about 2 medium size or 1 large) 1 egg 2 tsp sriracha sauce 1/4 tsp salt. Roasted Cauliflower, Broccoli, and Pasta Bake with White Cheddar. Feeding your family on a budget is a priority for a lot of us.

This pasta bake recipe comes from the “Thrifty Thursdays” section of Curtis Stone’s What’s for Dinner? Cookbook, and will help you get more for less! We didn’t call it mac and cheese, but when I was a kid my mum would toss veggies and pasta in cheese sauce and bake it until it was bubbling and golden brown. Roasting the vegetables first deepens their flavor and keeps the sauce creamy. Serves 4 Prep Time: 10 minutes Cooking Time: 50 minutes ● 1 Position racks in the top third and center of the oven and preheat the oven to 400°F. . ● 2 On a large baking sheet, toss the cauliflower with 2 tablespoons of the olive oil to coat. On a second baking sheet, repeat with the broccoli florets and 2 more tablespoons of the olive oil.

. ● 3 Meanwhile, bring a large pot of salted water to a boil over high heat. . ● 4 Heat a large heavy pot over medium heat. . ● 5 Gradually stir in the milk and cream. Copyright © 2013 by Curtis Stone. Chopped Brussels Sprouts Salad with Creamy Shallot Dressing. So this is the part where you ask me if I’m just repeating recipes on you. And then I answer: ummm, lemme think. Yes. Okay, no, not really, but I still have the taste of this pomegranate wild rice salad in my mouth and dreams of the bacon and brussels sprout salad from, like, years ago in my head, so it’s only natural that this would come along. Basically these two very lovable salads of my Pinch of Yum past met and had a salad-child called Chopped Brussels Sprout Salad with Everything Yummy In The World. i.e. pomegranates (♥), almonds, bacon, Pecorino Romano cheese, and creamy honey shallot dressing with fresh orange and lemon juice. 99% sure I just drooled as I wrote that. Coincidence that this is in time for Thanksgiving?

I know I already talked about how I am bringing the corn pudding this year like a good Midwestern wife, but I forgot to tell you that I’m also bringing the brussels sprout salad. Hey btw. Crunchcrunch. Chopped Brussels Sprout Salad with Creamy Shallot Dressing Ingredients. Vegan Garlic Pasta. I’ve had a fairly easy time giving up a lot of my favorite dairy-containing foods over the last year (yogurt, ice cream, cheese), but pasta and pizza have been tough ones for me.

Pizza, I’ve recently discovered, works great cheese-less with a healthy shake of vegan parmesan. But pasta has mainly stumped me…until now. One of the meals I’ve made for John and myself every week for the last several years is a lightened up Pesto Alfredo with some form of steamed veggie. I love the richness and creamy texture it offers. While I recognize there is a place for cashew-based sauces, I wanted something so undetectably creamy that it had to be nut free. So I started with simple ingredients that I use in my original recipe, but swapped the regular milk for almond milk. This is a 30-minute meal that’s virtually fool-proof. Once your sauce is thickened you can either blend it for undetectable creaminess or leave it with a bit of texture. Creamy Vegan Garlic Pasta with Roasted Tomatoes Serves: 3-4 Notes. 31 Grilled Cheeses. Garlic Cheesy Bread. First thing: this Calphalon Giveaway ends on Friday!

Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter. Aw, shucks. Hasselback Garlic Cheesy Bread Recipe What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? Hasselback Garlic Cheesy Bread Recipe First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments.

One hour later, I got me some purdy lookin’ dough! Punch that dough down and divide into two equal balls. Cheesy Bread Recipe See? Avocado, Mozzarella, and Jalapeño Grilled Cheese. It’s around this time of year that I start to feel nostalgic. The seniors are counting down the weeks, soon days, until they exit the college life and move on to different things. I ask them what their plans are and while a handful can tell me with certainty, most have no idea.

They seem so mixed with excitement and nervousness. It’s been five years since I’ve been there and I can’t help but think what a five years it’s been. I try and tell the seniors to soak it all up- it’s a wild ride once you leave. A few months back, the local paper did an “interesting person” story on me because at random, I was sitting having lunch with my family when the restaurant owner mentioned to the reporter that the photographs on the wall happen to my my father’s and mine. That’s a tough question for me. Even now when people ask me what my plans are in California, I half shrug and simply say, ‘I’ll figure it out eventually.” What I really should say is, “I’m going after my happiness and following my heart.