Indian-Style Paneer & Lentil Curry

My mom discovered this recipe online and I started to make it before realizing that it was actually a horribly written recipe.  It lacked salt, the ingredient list was out of order, and the instructions were awkward.  So, I finished making it, cranky, and decided to give the recipe a makeover.  We made it again, my way, and it's a big hit here.  Leftovers are amazing too!  And you can freeze it if you need.

Indian-Style Paneer & Lentil Curry

serves at least 4

200g paneer cheese, cubed (I haven't been measuring mine but I am probably doubling the paneer)

salt, a pinch

2 white onions, diced

8 garlic cloves, minced

2 peppers (any color), diced

salt, another pinch

1 tsp ground ginger

2 tsp garam masala
1 tsp tumeric
2 tsp ground cumin
2 tsp ground coriander

salt, another pinch

250g green lentils

500ml vegetable stock
2-4 cups chopped tomatoes

salt, another pinch

100g kale or spinach

salt, to taste

Heat a large saucepan on medium with a little oil.  Add paneer. Salt.  Saute till browned.  Remove from the pan.

Using the same pan, saute onions with a little oil for 10 minutes over a low-medium heat till soft.  Add garlic and peppers and cook for a couple of minutes. Salt.

Add spices and a little oil.  Saute for a minute or two till fragrant. Salt.

Add tomatoes, lentils, and stock. Salt. Bring to a boil and then reduce to a simmer (if you have room in your pan, otherwise a simmer). Cook for at least 40 mins, adding more broth or water if needed.  You're looking for a thick sauce consistency.

When your sauce is ready (taste the lentils), add the greens and paneer.  Heat for 10 mins.

Serve with rice and/or some sort of wrap style bread.

Spaghetti with Cherry Tomatoes and Kale

With so few ingredients, it's important to use the best ingredients.  It's definitely a must make with the fresh cherry tomatoes of summer.  We sometimes forget to get lemons and it's still really amazing without the zest but it does take it to the next level of deliciousness.  If you don't like kale, skip it or use spinach, or even some basil leaves.

I think this recipe credit goes to NYT.

Spaghetti with Cherry Tomatoes and Kale
serves 4 with hearty servings

1 pound spaghetti, UNCOOKED
1-2 pounds cherry tomatoes, halved (about 2 pints)
2 lemons, zested
7 tablespoons olive oil (or 1/4 cup plus 3 tablespoons)
2 teaspoons kosher salt, plus more to taste
1 bunch kale, chopped
Parmesan, for serving

Bring just over a quart of water to a boil. Meanwhile, place uncooked spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)

Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Dilly Beans

My daughter had a friend come over to make dilly beans with us and it was such a hit that we've been making them on repeat all summer.  This is the best recipe that we used so far, even though we continue to tweak it.  Make it your own and enjoy it!

Dilly Beans

makes 1 quart jar

1 pound green beans

2 cloves garlic

1/2 teaspoon red pepper flakes, optional

1/2 teaspoon yellow mustard seeds

2 sprigs fresh dill

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

3 tablespoons sugar (or less, it doesn't make it sweet though)

Trim both ends from your beans (they fit nicer in the jar this way). Rinse green beans under cool running water and drain well. 

Place garlic cloves, red pepper flakes, and mustard seeds in the jar (or forget and shove them in after).

Place the jar on its side. Place dill sprigs down first (or forget and shove them in after), then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. Stand the jar upright again.

Bring vinegar, water, kosher salt and sugar to a boil in a small saucepan over high heat. Pour the brine over the green beans, filling the jar to within 1/2 inch of the top. You may not use all the brine (or if you didn't really pack the beans in, then you might need to make more brine).

Gently tap the jars against the counter a few times to remove any air bubbles. Place the lids over the jars and screw on the rings until tight.

Let the jars cool to room temperature before placing in the fridge.  Wait 48 hours before trying but they get even better with age.

Pizza in the Ooni oven

This is the best recipe and technique so far for our Ooni pizza oven.

Pizza Dough

makes 7 small pizzas (enough for 6 hungry people plus leftovers)

552g lukewarm water
1 1/2 heaping teaspoon (5 1/4 grams) active dry yeast
919 grams bread flour, plus extra for dusting
27 grams sea salt

In your stand mixer bowl, mix warm water and yeast. Add in flour and salt. Using dough hook, mix for 5 to 10 mins until firm and smooth. Cover the bowl and let rise for 2 hours (it should double).

Divide dough into 7 pieces.  Roll each into a round ball.  Cover (or brush with water occasionally) and let rest 30 to 60 mins (it should double).

Stretch dough as thin as possible.  Place on your floured peel (or use the back of a quarter sheet pan, floured). Precook your dough by sliding it into the pizza oven for 2 mins, turning once.  You can probably fit 2 in your small Ooni.  Remove the oven to add toppings (lots of them!) then return to the oven for another 2-3 mins, turning once.  You can precook all your pizzas ahead of time. Keep pizzas warm in your kitchen oven while you finish baking all your pizzas.

Pickled Beets

This recipe comes from an unexpected source, a lunch lady, at the elementary school.  When my kids were in elementary school, I had visited a neighboring school to learn about their farm to school lunch program and they served these beets.  I have been making them ever since with a few changes.

Pickled Beets
makes 2 jars, 1 quart each, doubles/triples easily

6 medium beets, diced, roasted with oil and salt, rosemary (optional)
1 cup white vinegar
1 cup water
1/2 cup sugar
1 1/2 teaspoons kosher salt

Put the beets in the jars.  Boil the remaining ingredients.  Pour over the beets. Keep them in the fridge for a minimum of 3 days before trying.  

They keep well in the fridge for winter but I haven't tried to can them for pantry storage.  It should work well with all the added sugar but who knows!

Coconut Rice

Coconut Rice

Delilah made this coconut rice and it was addictive!

Coconut Rice
serves 4

1 ½ cups uncooked white rice
1 (14 ounce) can coconut milk, well shaken and stirred
1 ¼ cups water
2 teaspoons sugar
1 ½ teaspoons kosher salt
1 teaspoon coconut oil

Place rice, coconut milk, water, sugar, salt, coconut oil in a medium saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Bring to a boil. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Taste, it should be just about done. Turn off heat and let sit covered, until rice is tender and liquid is absorbed, about 10 minutes.

Garlic flatbreads

 These are so simple and so delicious.  You could definitely make them without the garlic if you don't have or you could add other spices, like cumin and coriander.

Garlic Flatbreads
mostly from King Arthur
makes a dozen small (serves 4 easily with veggies and hummus)

3 cups (360g) All-Purpose Flour
2 teaspoons baking powder
1 1/2 teaspoons table salt
3 tablespoons (35g) olive oil or vegetable oil
1 cup (227g) water
2 to 3 tablespoons (25g to 35g) vegetable oil, additional for frying
3 garlic leaves, finely diced (scissors work great)

Place the flour, baking powder, and salt in a large mixing bowl and stir to combine. Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover and let rest for 10 minutes.
Preheat a heavy-bottomed pan. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
Divide the dough into 10 to 12 equal pieces. Each piece be about the size of a large egg. Using oiled hands, shape the pieces by flattening between your palms as flat as you can get them.
In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed.
Serve with hummus and veggies for an easy summer meal.