Spinach and Pistachio Kofta

A crunchy take on the soft and tender fried paneer. This is a classic recipe that I have seen many bloggers retell since there is not much to the recipe. 

I added spinach since paneer is a cheese and I LOVE spinach and cheese combinations. 

And, I added Pistachios after I saw a few bloggers adding ground almonds and peanuts to their recipes. I figured pistachios are a soft nut like the other two and it sounded right together with cheese and spinach.

 

The combination of all three ingredients went so well together. The gravy was rich and the added crunch of the pistachios with the soft paneer was simply sublime.

I am so happy with this recipe. Not only is it filling, but it's healthy too!

I am most pleased because this recipe leaves a lot of room to come back and play with different flavor combinations to make another (different), healthy dinner, delicious.

Spinach and Pistachio Koftas                                       Serves 4

For Koftas

1 package of paneer, crumbled
1/2 c frozen spinach, thawed and squeezed dry
2 tbl finely chopped pistachios
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp Kitchen King
1/2 tsp garam masala
2 tbl flour
2 tbl fine breadcrumbs (optional)
Oil for frying

1. Crumble the paneer on a wide plate, top with remaining ingredients, except breadcrumbs and oil; mix until combined.

2. Take a handful of mix at a time and create 5-8 balls, formed tightly. Roll in breadcrumbs if desired.  As I tried both techniques, breadcrumbs and without, and the balls tasted the same either way. The only difference is, the ones coated in crumbs were much more uniform in color.

3. Heat up a wok or fryer and deep fry koftas for 5-8 minutes or until golden brown. Drain on a paper towel.  

For Curry

2 tbls oil Oil
3 whole cloves
1/2 tsp ground cinnamon or 1 in stick
1 tsp cumin seeds
3 cloves garlic, minced fine
1 onion, chopped
1/2 can chopped tomatoes or 2 whole tomatoes chopped
1 tbl salt
1/4 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp Kitchen king
1/2 tsp Garam masala
3/4 c milk (I used 1% fat) 
1 tbl chopped pistachios (Garnish)

1. In a wide saute pan, heat up the oil and add the cumin seeds, cloves and cinnamon, let cook on medium until aromatic and cumin seeds begin to pop. 

2. Fry the onion and garlic until onions are tender and slightly brown. Coat well with the sweet spices.

 

3. Add the tomatoes and the remaining spices; mix well. Let vegetables cook for 5 minutes or until tomatoes fall apart. 

4. Slowly add the milk to the curry until thoroughly mixed. Add the fried koftas, coat in the curry sauce; cover and let simmer on low for 10 minutes. Curry will thicken quickly, add more milk to reach desired consistency. 

  

5. Serve koftas and curry over herbed rice, garnish with chopped pistachios. 

Calories calculated using Sparkrecipes calculator: 158.5 calories per serving. This count does not include calories included if eaten with rice or oil absorbed while frying. The calculation was also made with the assumption the reader is using breadcrumbs.

Flourless Peanut Butter Cookies

I really should call this recipe, my "2^5th Power Peanut Cookies."

The other day I felt like baking and was taking requests, someone in my family asked me for peanut butter cookies AGAIN. I love that my family love my baking and wants them again and I admit, peanut butter cookies are great, but I really dislike making the same thing over and over again.

So, with permission for creative license, I decided to make gluten free peanut butter cookies with ganache toppings.

Yum!

Flourless Peanut Butter Cookies                 Makes 24
adapted from Women's Day

2 cups creamy peanut butter
2 cups packed light-brown sugar
2 eggs
2 tsp baking soda
2 tablespoons peanuts, coarsely chopped

Ganache
1⁄2 cup heavy cream
1 cup bittersweet
chocolate chips
Garnish: chopped peanuts



1. Heat oven to 350ºF. Beat peanut butter, brown sugar, eggs and baking soda in large bowl until smooth and blended. Stir in chopped peanuts.

2. Drop rounded tablespoonfuls 2 in. apart, onto ungreased baking sheets. use the back of your spoon to slightly press cookies down. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.

3. Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. Or fill a squeezable bottle with ganache and drizzle, sprinkle with peanuts, then drizzle again.

Note: If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature. Ganache will take a few hours to set up. It's best to let them sit for 4+ hours then serve.

Calories calculated using Sparkrecipes Calculator: 237 calories per cookie

Pomegranate Beef Stir Fry

If you didn't know already, it is National Pomegranate Month!

Luckily, I already had a few of these tasty fruits on hand and I decided I had to celebrate this month by making something yummy. If I didn't, who knows? The National Board of Holiday's may come after me for not showing my respects to this amazing fruit.

You can read all about the health benefits here at the POM website. They also have great folklore and traditions to read about the "super fruit" pomegranate.

I decided to celebrate and go a little non-traditional by making a marinade.

Let me just say, I found ALOT of the same recipes online for chocolate pomegranate cookies (which looked good, but I wasn't too keen on the idea of fruit bursting into my mouth. I don't even like those fruitgusher candies so I'm just avoiding that whole path for now.) If there is one thing the bloggers of this world enjoy, it's using pom's in this cookie recipe.

Also, in my recipe I used beef chuck already cubed for me, or stew meat as my butcher likes to label it. I really think this marinade would have been amazing with pork or lamb. Oh! If I only had some lamb tonight, mmmm. And, I would switch the white rice for quinoa.

Garnishing with walnuts was a nice addition, and I think the nutty flavor of the quinoa would have the same tribute.

Anyways, this marinade was sweet and a bit bitter with the fruit juices, but combined with the tender vegetables and rice, it was a perfect combination.

Pomegranate Beef Stir Fry

Marinade

1/2 cup pomegranate juice (juice of 1 pom)
2 tbl balsamic vinegar
2 tsps minced fresh rosemary
2 tsps minced fresh marjoram
2 tablespoons olive oil
3 cloves garlic, minced
1 tsp dry mustard
1/2 teaspoon pepper

1/2 lb of beef chuck, pork loin or lamb, cubed or sliced thinly

1/2 cup cold water
2 tbl cornstarch

Stir fry

1 cup carrots, sliced thinly
1/2 cup canned mushroom pieces, reserve juice
2 cups snap peas
1/2 yellow onion, sliced into rings
1 yellow bell pepper, sliced into strips or flowers

1/4 cup vegetable oil

Garnish
sesame seeds
walnuts

1. Mix all the marinade ingredients together in a ziplock bag and mush gently. Take your cubed meat (if using) and tenderized for about 30 seconds, add to marinade and place in the refrigerator, let set for 2-6 hours.

2. When ready to cook, pull meat out of refrigerator and let come to room temperature for about 30 mins (this ensures even browning). Meanwhile, you can chop your veggies.

3. Take out a Wok or a deep, heavy bottomed sauce pan. Heat on med-high for a few seconds, add 2 tbl oil. Heat oil for a minute then add sliced carrots. Cook for two minutes. Add reserved mushroom juice and cover, steam for 4 minutes. Remove carrots to a bowl, keep warm.

4. Add 2 tbl oil to the pan/Wok and sautee snap peas and mushrooms for 2-3 minutes. Remove from pan and add to bowl with carrots. Add onions and bell pepper, sautee for 2-4 minutes or until tender. Remove from pan and add to other vegetable in the bowl, keep warm.

5. Add meat to pan and sear, browning well on all sides. Add marinade juice and cover. Cook 2-5 minutes or until medium-well. Remove meat from pan, keeping marinade, and add to bowl with vegetables. Toss gently.

6. In a measuring cup, mix water and cornstarch and add to marinade still in the pan. Cook on medium, stirring frequently until thickened. If using beef chuck cubes, slice thinly.

7. Serve over rice (or quinoa), topped with sauce. Garnish with sesame seeds or chopped walnuts.

This dish is even suitable for little ones that love meat and love sweet.

Hazelnut Spread

Today was a party! Any excuse to make something new and delicious is OK by me. This time I wanted something simple and easy, something people can nibble...fresh strawberries, apple slices, an assortment of Pepperidge Farm and homemade cookies, all served with my cool creamy hazelnut dip.

Everyone enjoyed it (except my sister, she said it was too sweet for her, but 7 out of 8 people 'aint bad!)

This is a definite crowd pleaser. Make ahead and make plenty of it, I know guests will be asking about it and going back for more. This mousse-like mix is a wonderful and rich way to enjoy your favorite fruit and cookies that are usually dipped in chocolate.

yumm

Creamy Hazelnut Spread      Yields: 3cups
                                                                           Total Time: 15mins

1 8oz package of cream cheese, softened
1/2 c chocolate hazelnut spread (Justin's Hazelnut butter or Nutella)
2 tsp vanilla extract
1 cup heavy whipping cream (or 1 cup whipped topping)
2 tbl sugar
1/2 c chopped hazelnuts

Fresh hauled strawberries, biscotti, Milano cookies to dip

1. In a mixing bowl, combine the cream cheese, chocolate hazelnut spread, and 1 tsp vanilla until smooth.
2. In another bowl whip heavy cream on high with sugar and remaining extract until soft peaks form.
3. Fold in whipped cream and 2/3rds of the hazelnuts. Place in serving dish, surround with goodies to be dipped.
4. Garnish with remaining hazelnuts right before serving.
5. Enjoy!