Category: Vegetarian


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.


Hard Boiled Eggs

Permalink 07:37:30 pm, Categories: Vegetarian, Side Dishes  

Since I can never remember:

Cover eggs with about an inch of cold water.

Bring to a boil. On my stove, in a 3qt saucepan, this takes about nine minutes.

Turn off stove (move to a cold burner if using electric), cover, and let sit for ten minutes.

Remove to cold water or an ice bath, once cool, refrigerate.


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.


Tomato Soup

Permalink 08:39:22 am, Categories: Soup, Vegetarian  

From Cook's Illustrated

1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.


Breakfast Strata

Permalink 08:24:27 am, Categories: Breakfast, Vegetarian  

(To make this vegetarian omit the sausage and add sauteed shallots in with the eggs.

12 oz sausage
2 large shallots minced
1 T butter
12 to 16 ½ inch thick slices of day old French bread (enough
to make 2 layers in your casserole)
6 oz shredded sharp cheddar
10 large eggs
2 ½ cups half-and-half
½ t salt
¼ t ground pepper

In a hot skillet, add sausage and break apart with wooden spoon for approximately 4 minutes. Add shallots and cook 2 more minutes. Set aside. Butter a 9 x 13 inch pan and line bottom with half of the bread. Top bread with half sausage and onion and half the grated cheese. Layer with more bread, sausage, and then cheese. Combine eggs, half-and-half, salt, and pepper. Whisk and pour over bread. Cover and refrigerate overnight.

In the morning, let sit at room temperature for 20 minutes.

Bake uncovered for approximately 1 hour at 325F degrees. Enjoy!

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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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