Palak Paneer

The secret is the cashews- seriously.

• 1 big package Spinach (ideally fresh)
• Paneer (Feta or Ricotta if not avail.)
• One ripe tomato
• Green chillies 5
• Onion
• 1/2 of garlic-ginger-cilantro paste
• 1 tsp of dhania-jeera (coriander-cumin) powder
• 1/4 c chopped cashews
• Salt, Turmeric, oil, Cream to taste

Saute Spinach with Green Chilies (chili adds flavor to the spinach)... Puree
Prepare Garlic-Ginger paste and chop Cilantro
Finely chop (or puree) cashews
In a large pan cook onion with a bit of oil until it is clear.. add tomato and cook until it breaks down. add garlic-ginger-cilantro paste, coriander, cumin, and turmeric followed immediately by spinach and cashews. Add cream if necessary. Cook (covered) for 5-10 minutes, and add cubed cheese (paneer, feta, or ricotta) just before turning off the heat.

Serve over rice or with Naan Bread (with Sriracha!)

"Chow Mein"/ "Mee Goreng"

This recipe is about as legitimate as a fortune cookie... but it is delicious!

• Chicken Breast (1 lb or 500g)
• 1 Carrot (peeled and thinly sliced)
• 1 c Beans (or bean sprouts)
• 1 c Broccoli
• 2 Bok Choi (or 1 c spinach)
• Shallots/ Green Onions
• Ginger- Garlic Paste (you can make this by mashing up fresh, peeled garlic and ginger)
• Cilantro (Fresh!)
• 1 tbs Soy Sauce
• 1 tbs Peanut butter
• 1 tbs Oil
  
• 1 hot pepper (jalapeno or thai chili) finely sliced
• 1/2 c water (optional)
• Angel Hair Pasta/ Spaghetti Noodles (1 or 2 packages, this stuff goes fast!)
  

To prepare your stir-fry
• Put a large pan of water on to boil
• Peel mash up garlic and ginger (or open the jar of garlic/ginger paste)
• Finely slice the chilli and all vegetables
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
• Cut the ends off your green onions and finely slice
• Finely chop Cliantro
• Halve the bok choi lengthways
• If using the mushrooms, either tear into pieces or leave whole


To cook your stir-fry
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a bit of oil
• Stir in the chicken strips and cook for a couple minutes, until the chicken browns slightly
• Add the veggies (hardest first) then add ginger, garlic, chilli, 1/2 of the cilantro and 1/2 the green onions
• Stir-fry for a minute or two then add Peanut Butter
• Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes no longer (or very al dente if using Spaghetti noodles)
• Remove from the heat and stir in 2 tablespoons of soy sauce
• Halve the lime, squeeze the juice of one half into the pan and mix well
• Drain the noodles and bok choi in a colander, reserving a little of the cooking water if the sauce looks too thick
• Stir in the noodles and bok choi, Mix Well!
• Serve with lime wedges and a bit of cilantro on top (and Sriracha on the side)

Prysnac- Egg, Veggie, Cheese Breakfast Casserole

Prysnac

350 F 50-60 minutes

• 6 Eggs
• 24 oz Cottage Cheese
• 6 tbl flour
• 8 oz Cheese (jack or gouda recommended)
  
• 6 oz Cream Cheese (cubed)
  
• ¼ cup butter, softened
• 2 scallions, chopped
• 10 oz Broccoli or Spinach

Coat a 9x13 Baking Pan or Casserole dish with butter and make a layer of Cream Cheese and cubed Jack/ Gouda cheese- on top of this layer add Veggies (Broccoli or Spinach). In a large mixing bowl combine Cottage Cheese, Eggs, Flour, and Scallions, pour over Cheese/ Broccoli mixture.

Bake in a 350F oven for 50-60 minutes (until a knife comes out clean)

I found that adding Broccoli AND Spinach was a great idea- the more veggies the better in my opinion. Also, when making this recipe for a meat-eating crowd consider adding cooked bacon or sausage to the mixture.