Monday, March 31, 2014

Recipe: Egg, Spinach, and Spelt Salad with Green Garlic Dressing — Healthy Lunch Recipes from The Kitchn

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When I make salads, I have a fairly basic formula that I adapt based on what I have on hand: greens, extra vegetables, grains, nuts or seeds, a basic vinaigrette, and protein (either legumes or eggs). This spinach salad follows my basic formula pairing some wonderful spring produce — green garlic and spinach — with the earthy, chewiness of the spelt. Add the hard boiled egg and you have a quite the hearty salad.

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I have a soft-spot for spelt. This wheat grain has such a wonderful nutty and slightly sweet flavor, and it holds its texture when cooked, making it a great companion for salad. Using spelt and adding nuts or seeds to a salad usually helps me avoid going crazy with croutons (I really love the crunch from croutons).

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As for the garlic, I'm always amazed at what a versatile plant it is. In the spring, garlic scapes and green garlic are two different ways to add a light garlic flavor to recipes. While green garlic looks like overgrown scallion, don't be fooled: the flavor is pure garlic (and I think quite wonderful)! Look for it at farmers markets and gourmet grocery stores from now until early summer.

If you would like to make this salad gluten-free, I highly suggest swapping out the spelt for sorghum. This makes the salad gluten-free while keeping the nutty flavor and chewy texture.

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Egg, Spinach, and Spelt Salad with Green Garlic Dressing

Makes 2 servings

For the salad:
4 cups lightly packed spinach
1 cup cooked and cooled spelt (1/2 cup uncooked spelt)
3 tablespoons roasted sunflower seeds
1/4 cup sun-dried tomatoes (See Recipe Note)
1/4 cup black olives
2 hard-boiled eggs, sliced

For the dressing:
1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

In a bowl, toss together the spinach, spelt, sunflower seeds, sun-dried tomatoes, and black olives. In a blender, pulse the green garlic until in small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.

Divide the salad into two bowls and top with sliced egg and a drizzle of the green garlic dressing. Store any unused dressing in the refrigerator.

Recipe Notes

To control the amount of oil that goes on my salad, I started buying dried (not oil-packed) sun dried tomatoes and rehydrating them with warm water. These sun-dried tomatoes can be found at both Whole Foods and Trader Joe's.

(Image credits: Erin Alderson)



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How To Make Paneer Cheese in 30 Minutes — Cooking Lessons from The Kitchn

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Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I'm officially full. Sure, you can buy this firm cheese at the store to make your own homemade curries, but where's the fun in that?! If you have a pot, a strainer, and some cheesecloth, you can have fresh homemade paneer cheese in about 30 minutes.

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Paneer is a type of fresh cheese, meaning you can make it and eat it right away — no aging or culturing required. It's also one of the easiest cheeses to make at home. All you need is milk, lemon juice or vinegar, and a bit of salt to season. When you mix the milk and lemon juice, the acidity in the lemon juice will cause the milk to separate into curds and whey. Remove the whey and press the curds, and you have a simple, basic cheese.

This cheese won't melt or get gooey the way mozzarella or cheddar will, but with paneer, this is actually an advantage. Because it won't melt, we can stir chunks into a soup or creamy curry, crumble it over a flatbreads, or even skewer cubes onto kebabs and the cheese will keep its shape and chewy texture.

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Paneer has a fairly mild, milky flavor on its own, so it's best when paired with strong, spicy flavors, like in classic Indian curries or dishes like saag paneer. It's also nearly identical to Mexican queso fresco and Italian ricotta salata, and can usually be used in recipes calling for either of those ingredients.

As with making fresh ricotta, which shares some of the same steps, this process for making paneer works best if you're using whole milk. I've had success with 2%, but avoid skim or nonfat milk as there just isn't enough milk fat left in the milk to actually separate into curds and whey. Also avoid using ultra-high temperature (UHT) pasteurized milk, as this pasteurization process changes the protein structure of the milk and prevents it from separating. Unfortunately, labels don't always make it clear when milk has been UHT pasteurized. If your milk won't separate into curds and whey, there's a good chance it was UHT pasteurized.

This fresh cheese won't last long in the fridge, so if you don't use it right away, definitely make sure you have plans for it within a few days. Personally, I'm not above sneaking leftover cubes straight from the fridge — a perfectly acceptable midnight snack.

How To Make Paneer Cheese

Makes about 10 ounces or 2 cups of cheese cubes

What You Need

Ingredients
1/2 gallon whole milk, not UHT pasteurized
1/4 cup lemon juice or vinegar
1/4 to 1/2 teaspoon salt

Equipment
4-quart saucepan
Slotted spoon
Strainer or colander
Mixing bowl
Cheesecloth, nut bag, or other cloths for straining
Dinner plates
Weights, like a 32-ounce can of tomatoes

Instructions

  1. Heat the milk: Pour the milk into the saucepan and set over medium heat. Bring the milk to a bare simmer — just below the boil at around 200°F. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald. When ready, the milk will look foamy and steamy.
  2. Add the lemon juice: Remove the milk from heat and stir in the lemon juice. The milk should begin to curdle immediately, but it's ok if it doesn't.
  3. Let the milk stand for 10 minutes: Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and weigh. At the end of 10 minutes, the curds should be completely separated and the liquid should look yellow and watery. If the milk hasn't separated, try adding another tablespoon of acid. If it still won't separate, check your milk and be sure you are using non-UHT milk; this kind of milk won't separate.
  4. Strain the curds: Set a strainer or colander over a mixing bowl and line it with cheesecloth, a nut bag, or other straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.
  5. Squeeze the curds: Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
  6. Salt the curds: Open the cheesecloth and sprinkle 1/4 teaspoon of salt over the curds. Stir gently and taste. Add more salt if desired.
  7. Press the curds: Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangular package. Set a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1 hour.
  8. Use or refrigerate the paneer: Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.

Recipe Notes

  • Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don't separate as easily into curds and whey.
  • Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.
  • Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice.

A version of this post and recipe were originally published July 21, 2008

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(Image credits: Emma Christensen)

I'm going to have to try this. I love the texture of paneer cheese but haven't been able to find it anywhere. Heh. Yet another project to take my kitchen from "Messy" right over the brink into disaster. ^_^

07.21.08   10:23AM

My boyfriend makes this, and its really easy. I haven't tried yet, but I really want to make matar paneer. Buying paneer at the store is so expensive.

07.21.08   11:20AM

I did this a week ago, and I really liked how it turned out, except that it needed salt.

I pan fried some slices of the cheese with just a little drip of canola oil to assist in the frying process. A little salt on top, and it was very tasty.

What I don't know is whether I should be salting the milk, or the curds to get them flavored the way I want. Other spices I would think go into the milk, but salt could be different.

07.21.08   11:38AM

My Lithuanian grandma made something like this in her Chicago walk-up apartment. She scalded 1/2 gallon of whole milk, then mixed in a quart of cold buttermilk to get the curds to separate. She salted the curds before draining out the whey first with a drip bag, then pressing the mass under a weight.
I love saag paneer but I never thought to use this cheese for it!

07.21.08   12:02PM

@ericb - I salt the curds before I squeeze them. It doesn't take much - I use maybe 1/4 tsp per quart of milk? Sprinkle the salt on after draining, stir and taste. Add a little more if it needs it, or rinse the curds with cool water if it's too salty.

07.21.08   5:20PM

I made this recently and I salted he cheese after straining it.

It should be noted that the type of milk you use is very important. The taste of the milk is greatly intensified in this process.

07.21.08   6:40PM

I don't think I used enough acid. Also, watch the pot because my junky stove burned the bottom of the milk..so I had brown bits in it.

07.23.08   6:16AM

Excellent. Now... does anyone have a good recipe for saag paneer?

07.23.08   6:38AM

I recommend you check out or download this BBc 6 episode mini series :

Indian Cooking made easy
it removes the excessive fat and shows how to make and pick the right ingredients
http://ift.tt/P9ZMp4

click on the episodes for the detail ( spinach paneer in episode 6)
http://ift.tt/P9ZNZZ
Enjoy!!!

07.23.08   7:37AM

Thank you all for the salting recommendations.

@stellamystar, My milk burned a little at the bottom, so I'm going to try the "low and slow" method next time. I got lucky though, the burned bits came off in sheets so there were only small amount to pick out of the curds.

@whytephoenix
I'm going to try this one I came across the other day.

http://ift.tt/1fGfajm

It looked relatively healthy, as it didn't have the heavy whipping cream that I found in other recipes. I don't know whether the "real" saag paneer has the cream or not, but I'll try without for now.

07.24.08   1:06PM

Paneer is also good in a portabello red pepper curry that I make ... paneer adds such a nice flavour to dishes, doesn't it?

07.27.08   10:53PM

Try making it with lime juice rather than lemon - that's how I've always done it.

08.15.08   12:56PM

Great recipe! I used the Ricki Carroll one in Home Cheesemaking instead. I think this recipe might be clearer. Documented experience here: http://ift.tt/1fGf9vQ.

02.18.11   3:13PM

Great recipe here for palak paneer: http://ift.tt/1fGfazH

02.18.11   3:14PM

Few more tips: Strain and put weight when still hot
Do not run under cold water. Unless you want only crumbs. Gets into smooth texture only when hot.
Vinegar can be used instead of lemon juice. Some times handy and cheaper too.
In the bottom plate, below the cloth, spread a thick cloth or blotting paper for firmer paneer to squeeze out extra water from the mould.
Take extra care while pouring the content from boiling pot to strainer. Steam can burn fingers.

06.20.11   2:18PM

@stellamystar and @ericb, my paneer is currently being pressed--and I had the same problem! But I think I picked out all of the burned bits. Next time, I agree, I'll heat the milk slower and steadier. And carefully read the comments before attempting :)

01.08.12   3:55PM

You do not have to bring the milk to a full boil. I usually heat the milk until small bubbles are forming along the edge. You can add the lemon juice or acid then. I've been making cottage cheese this way for years.

I am kicking myself, though, for not realizing that I was making paneer all this time! This opens the door to so many new applications.

02.24.12   7:37PM

I had no idea that making any kind of cheese could be so quick and easy! Thanks for the salting tips! To avoid burnt pan syndrome, always stir constantly, and use a heavy-bottomed pan whenever you are bringing any kind of dairy product to a boil - use medium heat, never high, and this should solve any future problems with burnt crispies! Does anyone know if this recipe can be made with "super skim" (the skim milk that is thickened to give the illusion of 2% or whole)?

06.24.12   11:20AM

Hi,

I tried this recipe today and only got a skimpy amount of paneer out of a half gallon of milk. Using organic whole milk, I brought the milk to a boil, then turned the gas burner off. I used fresh lemons, and first added 2 TSPs and stirred for a while. When it didn't curdle, I added another TSP and stirred some more. When that didn't seem to work, I added another 1-1/2 TSPs. Finally, I poured what I had into my cheesecloth, but it was about a small handfull of paneer. Next time, I'll try bottled lemon juice since I know the acidity of the lemons vary---or, I'll use vinegar. Any comments?

09.09.12   9:19PM

Can this be made with 1% milk instead of 2% ?

01.27.13   9:09AM

Great recipes and I can't wait to try them! I'm wondering ... is there a recipe for making cream cheese? Thanks for any help!

04.18.13   1:54PM

A Japanese pickle press would be good for pressing the paneer. Leave it wrapped in the cheese cloth or flour sack dish towel (available at the market). Screw down the press but not too tightly and wait the recommended time. The pickle press can be used to press the water out of tofu also. And, don't forget to press some pickles! These are inexpensive, and for me, indespensible. : )

06.15.13   3:45PM

I have been thinking about the reason that some folks are having trouble getting the milk to curdle. I may be wrong but boiling milk may be too hot for the acid and it incorporates it instead of separating it. Tracenik does not boil the milk and is successful. Another possible problem may be the type of pot being used and too little acid. For making anything with acids in it, I choose a non reactive pan and utensils. Stainless steel is what I usually use. I think you could also use a nonstick that has not peeled. Some of the new ceramic pans might be the best. They clean up so well. Avoid, cast iron (enameled o.k.), aluminum, copper interior or any pan that you are not sure of the material that it is made from.

06.15.13   4:02PM

Chaparral Chef, check your milk apart from the lemon acidity. It is hard to get ultra-pasteurized milk to coagulate for making paneer, even if it is organic. BTW, I have to use two medium juicy lemons(almost 4 tbsp) to get 1/2 gallon milk to curdle consistently. Also, give the boiling milk a stir after adding the lemon juice, turn off the stove, cover and leave the pot undisturbed for a full 10 minutes before straining. That way, you get large curds instead of smaller, crumbier ones.

07.11.13   12:05AM


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Slow Cooker Meatballs for Supper

Slow Cooker Meatballs Photo

Though I can still hardly believe it, I am already in my third trimester of pregnancy. I'm only counting down the weeks and days now and the big day is approaching quickly. With the impending arrival of a fourth baby to my already busy house, I am taking meal planning very seriously these days. Both the freezer and my slow cooker will be my best friends over the next few months. These delicious and easy Slow Cooker Meatballs are at the top of my new mom menu plan.

Even without a new baby in the house, the slow cooker is a kitchen tool that I rely on often. Being able to pull dinner together first thing in the morning before the business of the day takes hold is always such a relief to me. With dinner simmering away in the slow cooker all day long, I am free to work, take care of kids, and run errands without fearing the 5:00 P.M. panic that hits when everyone is hungry and I haven't set foot in the kitchen (or the grocery store) all day long.

Slow Cooker Meatballs Picture

These Slow Cooker Meatballs are the kind of easy, make-ahead meal that everyone needs in their recipe reserves. The prep work is minimal but the payoff is huge! The meatballs and sauce are excellent over rice, pasta, or on toasted bread for a hearty meatball sandwich. You can easily adapt them to your diet preferences by substituting lean ground turkey for all or part of the hamburger. Best of all, you can freeze any leftovers or double batches for later.

Having crossed the third trimester threshold, I have to admit I have my panicked moments where I question my ability to handle one more baby or one more meal. Can I really do this? Then I plant my feet firmly in the kitchen and whip up a batch of meatballs. Yes, I can do this, one meatball at a time. 

Slow Cooker Meatballs Image

Looking for more slow cooker inspiration to round out your meal plan? Katie's Lemon Chicken Orzo Soup recipe is just the ticket. Or maybe you'd like Shelly's Cheesy Jalapeño Popper Style Crockpot Pulled Chicken instead.

Ingredients

  • 1 1/2 pounds ground beef
  • 1 cup italian style bread crumbs
  • 1 cup grated parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • 5-6 pinches fennel seed, divided between meatballs and sauce
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1/4 teaspoon crushed red pepper
  • 1 can tomato paste
  • 30 ounces tomato puree, 2 15 ounce cans
  • 2 tablespoons dried oregano
  • 1 tablespoon granulated sugar
  • 3 tablespoons fresh basil, chopped
  • salt and pepper, to taste

Directions

  1. In a large bowl, mix the ground beef, bread crumbs, Parmesan, egg, parsley, and fennel.  Shape the mixture into balls, approximately the size of golf balls (using a cookie scoop works well).
  2. In a large skillet or Dutch oven over medium heat, add olive oil and sauté onion and garlic for about 5 minutes, or until onion is soft and golden.
  3. Stir in the tomato paste and sugar. Add the water and stir until well combined, about 1 to 2 minutes.
  4. Add the tomato puree, oregano, red pepper flakes, fennel, basil and stir.  Pour sauce into slow cooker. Place meatballs into the sauce mixture.
  5. Cook on Low for 6 to 8 hours.


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Chilled Asparagus Soup

Really delicious. I used my vitamix, so didn't need to strain - which made it a lot less fiddly and tedious to prepare. A wonderful springtime first course and simple to prepare. I am always on the lookout for make-ahead dinner party fare, and this worked beautifully. The color was gorgeous and the flavor was pure springtime garden. The rest of the meal was a bib salad with peas, scallions, crumbled bacon and home made ranch dressing, baked orzo with parm reg, grilled scallions and roasted grape tomatoes, and roasted sea bass with a basil and parsley salsa verde. Dessert was Nigella Lawson's chocolate cloud cake - a flourless chocolate cake with its crater filled with billowy whipped cream spiked with gran marnier. Delight!!



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Sunday, March 30, 2014

Livin' The Life 3/30/2014

 NYC on a rare, non-snowy, non-rainy evening

Breakfast is coming at you soon!


City Hall in Philadelphia


After working in the Philly area for the past 5 years, I finally glimpsed the Liberty Bell.


I work out with these kids sometimes.

Muffins!


I didn't realize this situation was happening in my pantry.


I also didn't realize that spelling my name was so difficult.  

I would cut the barista some slack, but she serves me almost everyday 

and even after I tell her how to spell my name, she writes it incorrectly.


Tiramisu drink at Max Brenner


Love how they bring out the coffee at The Spotted Pig.

Of course I had a spot of Bailey's as well.


More snow last week. Whyyyyy?


Geometric shapes and shadows make me happy.


At Talde. Ordered the Lobster Tom Kha.  So delicious!

Dinner ended here...Cocoabar!

 I bow down to those Meyer Lemon chocolates.  They're both salty and sweet!


 I will leave you with this!

These are my friends.

(Well, we just met the lady who works at Cocoabar that night, but she seems pretty awesome.)



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