Category: Vegetables


Saag Paneer

Permalink 03:48:22 pm, Categories: Vegetables, Vegetarian, Side Dishes  

1 lb baby spinach or you can use frozen spinach
2 small onions or 1 big onion - finely chopped
2 tomatoes - chopped
turmeric powder
small piece of ginger - mashed or grated
green chilies - finely chopped
salt to taste
250g fried paneer (that is the small packet of paneer found in Indian grocery stores)
clarified butter (ghee) /oil/butter
1 teaspoon of garam masala

Start by frying the onions in the butter/oil/ghee until they are translucent. Add the tomatoes and simmer until all the juices have incorporated well. Now add the turmeric powder, mashed ginger, chilies, salt and garam masala and continue the frying until everything has left it's juices and flavors are combined.

Blanch the baby spinach until tender. Squeeze the fluids out of the spinach and add it to the tomato mixture. Simmer for another 5-8 minutes. You can coarsely blend this mixture in the blender (sometimes I just leave it the way it is) and add the paneer. If it is too thick, you can add some water to the curry.

Let this spinach-paneer mixture simmer for 10-12 mts over low heat.


Squash & Potato Casserole

Permalink 11:32:23 am, Categories: Vegetables  

3 potatoes
1 butternut squash, peeled
.5 c. cream
.5 c. parmesan

1 c. breadcrumbs
1 c. chopped walnuts
2 T. melted butter

Preheat the oven to 350F

slice the potatoes and squash
place a layer of squash in a 9x9 pan, cover lightly with cream, sprinkle
with salt, pepper, and parmesan. Repeat with potato, continue until you run out of squash and potato.

Bake covered for about 1.5 hours, until the vegetables are tender.

Mix together next three ingredients, sprinkle over casserole, bake for another 15 minutes.

Let stand for 10 minutes or so.


Corn Pudding

Permalink 09:35:19 am, Categories: Vegetables, Vegetarian  

From Cooks Illustrated

6 ears corn (medium, fresh), husks and silk removed (I tend to use leftover cooked corn)
3 tablespoons unsalted butter plus extra for greasing baking dish (I use olive oil Pam)
2/3 cup heavy cream
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
4 large eggs , beaten lightly
1 tablespoon cornstarch

1. Cut kernels from 5 ears of corn into medium bowl, then scrape cobs to collect milk in same bowl (you should have about 2½ cups kernels and milk). Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.

2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.

3. Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn kernels and grated corn. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened and spoon leaves a trail when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.

4. Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.


Mashed Sweet Potatoes

Permalink 07:10:26 pm, Categories: Vegetables  

No picture, forgive me.

Even L devoured these, and she's the queen of "new is bad".

4 tablespoons unsalted butter , cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon table salt
1 teaspoon granulated sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
pinch ground black pepper

1. Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.
2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.


Roasted Carrots & Parsnips with Shallot & Herb Butter

Permalink 02:04:57 pm, Categories: Vegetables  

I usually make a double or triple batch of the herb butter to keep in the freezer.

1 pound carrots
1 pound parsnips
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup butter
2 tablespoons minced shallot
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, minced

Position a rack at the center of the oven and preheat to 450F.

Cut the carrots and parsnips into 2 x 1/4-inch matchsticks (alternatively, slice in the food processor). Put them into a large bowl and toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-inch pyrex dish (I use a roasting pan instead) and roast, stirring every 15 minutes, until the vegetables are nicely browned, 40-45 minutes. When they're close to done check every five minutes.

Meanwhile, soften the butter in the microwave until it is soft but not runny. Combine it with the shallot, chives, rosemary, thyme, and garlic in a small bowl and mix well.

After removing the carrots and parsnips from the oven, add the herb butter and toss to coat. Serve immediately.

Serves four.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.




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