Mutter Paneer

This is a quick and easy weeknight version of a favorite indian dish. Make your own paneer or use store-bought for a super quick meal. It seems like a simple recipe, but the result is delicious.

Time it will Take
15 minutes hands on, 20 minutes total

1 can tomato paste mixed with 2/3c water
1 can peas
1 package paneer cut into cubes
1t cumin seeds, toasted and ground
1t garam masala
4t lemon
1 green chile finely chopped (optional)
1/4t cayenne (or to taste)
1t ginger paste
3/4t salt
1/4t sugar
8oz milk or half and half
4oz butter (unsalted)

Directions

In a large bowl mix tomato paste with water. Add lemon, cumin, garam masala, ginger, salt, sugar, chile, milk, and cayenne. Mix well.

Melt half the butter in a wok over moderate heat. When hot add the panner and gently fry until cubes are golden. Add tomato mixture and peas. Bring to a boil and simmer for 5 minutes. Stir in remaining butter. Serve with Basmati Rice and other indian sides.

Kitchen notes

Ground roasted cumin is very easy to make. Set a skillet over high heat and when hot add seeds. Toast for about a minute or until fragrant. Grind with mortar and pestle. In a pinch I have added ground cumin to the wok first and let it roast for a minute, then added the tomato mixture, sauteing the paneer in a separate skillet.

My husband can't tolerate the spice, so I usually skip the chile and stick with just the cayenne. I add another 1/8t cayenne to my own serving.

Roasted Potato Salad

Time it will take
15 minutes hands on, 1 hour 15 minutes total


Ingredients

1.5 lbs new potatoes, quartered

2T olive oil (or a little more if needed)

1T dried rosemary (I do fine with 2 sprigs fresh)

8 cloves garlic minced

2t salt

1t pepper

1/2 c mayonnaise

3T fresh parsley, minced (optional, I don't always have it on hand and never miss it )

1 lemon

Directions

1.Preheat the oven to 450

2.Toss potatoes, 2/3 of the garlic, salt, pepper, and oil until everything is well distributed. Spread potatoes in single layer, skin sides down in a large gratin dish.

3.Cook potatoes for about 45 minutes or until potatoes start to brown. During roasting SHAKE pan after the first 20 minutes, again after 15 more minutes.

4.Remove from the oven and let cool for about 15 minutes.

5.Carefully remove the potatoes from the gratin dish and place in large bowl. Stir together remaining garlic, parsley, mayo, and the strained juice from the lemon. Toss gently with potatoes. Best served warm.

Lentil Soup

This classic soup is simple to prepare and very nutritious. Serve with greens and Parmesan Biscuits or, as shown here, with roasted balsamic potatoes and zucchini fritatta.

Time it Will Take
15 minutes hands on, 50 minutes total

Ingredients

2T Olive oil
1 large onion chopped
1 cup diced carrotts
1 large celery stalk chopped
2 cloves garlic chopped
1 can diced tomatoes undrained
3/4 c lentils washed and drained
4c vegetable broth or chicken stock
salt to taste
pepper
Balsamic vinegar

Directions

Heat oil over medium heat and add onion, carrot, celery and garlic. Stir and cook until soft. Add tomato, broth, and lentils. Bring to a boil. Cover and reduce heat to low/medium low and simmer 30 minutes or until lentils soft. Add more broth if needed. Puree 2/3 of the solids and return to pot. Add splash of Balsamic vinegar and salt to taste. For older babies (over 9 months) puree the baby portion until desired texture and skip the salt.

Leek And Potato Gratin

This is comfort food, plain and simple. It's great to make on days when you don't want to be stuck in the kitchen and can make something that just cooks in the oven while you do other things. There are a lot of variations of this classic, we like leek with cheddar best but any cheese will do, or none at all and add a little extra salt and another clove of garlic.

Time it Will Take

15 minutes hands on, 1 hour total

 Ingredients

1T Butter or Margarine
1 Clove Garlic
3lbs Russet or Yukon Gold Potatoes peeled and thinly sliced
2 leeks white part only rinsed well and chopped
4 cups milk
1 Bay Leaf (optional)
1T fresh rosemary or Thyme (optional)
1 1/2 tsp salt
pepper to taste
1c cheese (Cheddar, Gruyere, or 1/3c Parmesan)

Directions

Use some of the butter to grease the inside of a large baking dish. Preheat the oven to 375 degrees F.

In a large pot or dutch oven combine milk, herbs if using, potatoes, leeks, salt and pepper. Simmer 10 minutes. Strain out potatoes but save the milk mixture.

Layer potatoes and cheese alternating until you run out of ingredients or the dish is 3/4 full, ending with a potatoe layer. Pour milk until it just covers the top layer of potatoes. Dot with remaining butter and bake until golden brown for about 45 minutes to 1 hour.