Hey! Made a few new things.
A few days ago I made a spinach side dish to go with some left overs I had (Indian food). Looked up a few recipes, but ended up kind of winging it. It turned out delicious though! It was a totally random way of making it (to me at least), but I would definitely make it again. I wouldn't necessarily say that it was Indian in flavour either,despite the name, so you can make it with anything! I'll do my best in coming up with directions, but honestly...I don't measure things when I cook.
A few days ago I made a spinach side dish to go with some left overs I had (Indian food). Looked up a few recipes, but ended up kind of winging it. It turned out delicious though! It was a totally random way of making it (to me at least), but I would definitely make it again. I wouldn't necessarily say that it was Indian in flavour either,despite the name, so you can make it with anything! I'll do my best in coming up with directions, but honestly...I don't measure things when I cook.
Indian Spiced Spinach
- 2 Tbl oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 9 oz spinach
- Spices for taste: (approx:)
- 1/2 Tbl ginger, minced
- 1 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp garam masala
- Salt
- 2 Tbl water
- 2 Tbl Cream (I used Silk Soy Creamer)
First, put the onion, garlic, spices, and 2 Tbl water in a food processor and puree
Heat oil in a large skillet (with cover) over medium heat. Add the puree and sprinkle with garam masala. Put cover on skillet and simmer, stirring ocassionaly, for about 10 minutes (don't let it get too dry! Add more water if necessary).
Reduce heat to low, add spinach, mix in, and simmer, stirring, until done (5-10 more minutes, should be pretty well done)
Add Cream, simmer for a bit longer until most of the liquid has cooked off.
Serve and enjoy. It is delcious. This is a halved recipe, it only had 2-3 servings. Could easily be doubled if you want more. Adjust spices to your taste!
And then today I cooked up some chili in my crockpot. Just a normal recipe, some beans, tomatoes, threw in half a can of pumpkin puree (doesn't affect taste at all, mostly a smooth texture I found) and put in half a butternut squash. Though, I plan on adding the other half because it sort of got lost in the chili. It turned out good though! Bit of a different taste than my plain chili, nice for a change. Made some Pumpkin Cornbread to go with it. Mmmm, it smelled SO good while cooking! I enjoyed it, great for a subtle change from regular cornbread and hey, I am obsessed with pumpkin, nothing with pumpkin could be wrong!
Got the recipe from here. My only real changes were Ener-G egg replacer instead of the eggs, I subbed half the oil for applesauce and some agave nectar since I didn't have molasses.
1. Preheat oven to 400F. Grease 10 in pie pan or 9 in square baking pan
2. Sift together flours, baking powder, salt, spices, and cornmeal in large mixing bowl
3. In separate bowl, whisk together eggs (or replacer) pumpkin, brown sugar, oil, and molasses.
4. Make a well in the dry mixture. Add pumpkin mix and blend batter with a few quick strokes (don't over mix, just blend)
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
Servings: 8
Enjoy!
~Nikki
Heat oil in a large skillet (with cover) over medium heat. Add the puree and sprinkle with garam masala. Put cover on skillet and simmer, stirring ocassionaly, for about 10 minutes (don't let it get too dry! Add more water if necessary).
Reduce heat to low, add spinach, mix in, and simmer, stirring, until done (5-10 more minutes, should be pretty well done)
Add Cream, simmer for a bit longer until most of the liquid has cooked off.
Serve and enjoy. It is delcious. This is a halved recipe, it only had 2-3 servings. Could easily be doubled if you want more. Adjust spices to your taste!
And then today I cooked up some chili in my crockpot. Just a normal recipe, some beans, tomatoes, threw in half a can of pumpkin puree (doesn't affect taste at all, mostly a smooth texture I found) and put in half a butternut squash. Though, I plan on adding the other half because it sort of got lost in the chili. It turned out good though! Bit of a different taste than my plain chili, nice for a change. Made some Pumpkin Cornbread to go with it. Mmmm, it smelled SO good while cooking! I enjoyed it, great for a subtle change from regular cornbread and hey, I am obsessed with pumpkin, nothing with pumpkin could be wrong!
Got the recipe from here. My only real changes were Ener-G egg replacer instead of the eggs, I subbed half the oil for applesauce and some agave nectar since I didn't have molasses.
- 1/2 c all purpose flour
- 1/2 c wheat flour
- 1 c cornmeal
- 1 Tbs baking powder
- 1 tsp salt (I always leave out salt)
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (I didn't have any, so I threw in a hefty dash of pumpkin pie spice)
- equivalent of 2 eggs
- 1 c pumpkin puree
- 1/4 c oil
- 2/3 c brown sugar
- 1 Tbs molasses
1. Preheat oven to 400F. Grease 10 in pie pan or 9 in square baking pan
2. Sift together flours, baking powder, salt, spices, and cornmeal in large mixing bowl
3. In separate bowl, whisk together eggs (or replacer) pumpkin, brown sugar, oil, and molasses.
4. Make a well in the dry mixture. Add pumpkin mix and blend batter with a few quick strokes (don't over mix, just blend)
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
Servings: 8
Enjoy!
~Nikki