The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 8 of 36
Hey Signy - what did you start out the paneer with? I was thinking of making it (btw all the recipes are exactly the same as for making ricotta, except you squeeze out the paneer) but it seemed like it could use a LOT of milk for not much cheese.
My palak paneer also has boiled potato which makes it a different kind of dish but it does exist! and I use fresh mozzarella instead of paneer, but cooking it makes the mozzarella stringy and sticky. Also, I don't mention salt. It's to taste, but no spicy dish of any origin seems to get away without the need for salt. Palak paneer should be lightly spicy and fragrant, not in-your-face hot and pungent.
Here's my recipe exactly, cryptic steps and all: 6lbspinach thaw puree/ 2pot cook 6@ 8oz ciliegine or ovoline* // T ginger t garlic 1lb onion lg serrano process fine** gently caramelize*** add H2O if needed/ add H2O 1/2t turmeric 1t@ garamasala ground cumin 2t gr coriander 1Ttamarind paste****// gently sautee*****// add spinach cheese heat/ add lemon juice
* types of mozzarella
** in food processor to get very small pieces / paste so as not to have 'bits' in the palak paneer
*** if you prefer, you can use no or minimal oil and do most of the caramelization in a small amount of water
**** can find in stores it gives a fruity and very sour taste
***** it's that spice/herb 'blooming' step many cooks now talk about
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I made a very nice ham and bean soup today. Not that the recipe is anything special but the soup turned out excpetionally well because I used commercial low-salt chicken broth as the base, and used garbanzos (which I cooked myself) which remained intact.
So ... approx 2 lbs ham (I really like Cure 81), cubed
One box low salt chicken broth
2 T vegetable oil
1.5 cups cut onions
3 medium -large carrots, sliced
4 large stalks celery, sliced
1 green pepper, diced
five bay leaves
3 cups cooked garbanzos plus 2 cups cooking liquid
1/2 c canned crushed tomatoes
Sautee vegetables in oil until slightly soft. Add broth, ham, bay leaves and other ingredients, simmer until vegetables are tender
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
I'd nuke a BILLION PEOPLE if it would save the other 7 billion from living under Putin. Hell, I might go all the way to the last 100 people on Earth to keep this planet from being under fascist rule.- WISHIMAY
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A recipe of a different type, not sure if I mentioned this one already.
Hot Chocolate Bon Bon
Cup of Hot Chocolate, extra rich is fine (extra spoonfuls of powder or flavoring).
Add 1 shot of Amaretto.
Tastes like Chocolate covered Cherries, or Bon Bons.
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Quote:Yum! Sounds great!!
Originally posted by JEWELSTAITEFAN:
A recipe of a different type, not sure if I mentioned this one already.
Hot Chocolate Bon Bon
Cup of Hot Chocolate, extra rich is fine (extra spoonfuls of powder or flavoring).
Add 1 shot of Amaretto.
Tastes like Chocolate covered Cherries, or Bon Bons.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
I'd nuke a BILLION PEOPLE if it would save the other 7 billion from living under Putin. Hell, I might go all the way to the last 100 people on Earth to keep this planet from being under fascist rule.- WISHIMAY
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Quote:CHEERS !!!
Originally posted by JEWELSTAITEFAN:
A recipe of a different type, not sure if I mentioned this one already.
Hot Chocolate Bon Bon
Cup of Hot Chocolate, extra rich is fine (extra spoonfuls of powder or flavoring).
Add 1 shot of Amaretto.
Tastes like Chocolate covered Cherries, or Bon Bons.
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This is my new WINTER marinara recipe:
Please note that these are 12 servings, since I cook in batches and freeze for later. (So one of the things my recipes have to be is freezer-tolerant.)
The recipe calls for steps that most people don't do, which is to brown things first, and to 'bloom' the spices. The browning step adds tons of extra flavor, for example it actually makes the onion both sweet and 'oniony', while the 'blooming' step increases the flavor of aromatics. 'Blooming' isn't cooking, it only take a minute or two, but it helps release the volatile oils. It also calls for 'deglazing' the skillet you brown things in, which is to add some liquid - in this case a cup of wine for flavor but you can even use water or tomato juice - to the skillet while it's being heated, and stir the liquid around, scraping off the caramelized bits from the bottom.
4lbs 85% ground beef
3lbs onions, diced
4lbs cherry tomatoes, pureed
2lbs cremini mushrooms, fine diced
1qt or liter bottle no-salt tomato juice
1C dry(ish) red, rose, or white wine of your choice, optional
5 cloves garlic, minced
3T dried basil
salt, pepper, and red pepper flakes to taste
a large skillet with lid and a large dutch oven with lid
brown the ground beef in the skillet and use a slotted spoon to remove it to the dutch oven
pour off the fat and juice from the skillet and reserve
put about 2T of beef fat back into the skillet, and put in the diced mushrooms and cover, and cook till they give up their liquid, then uncover and cook with stirring till the liquid evaporates and the mushrooms are lightly browned, then put them in the dutch oven
add another 2T of fat back to the skillet, and do the same for the onions, but cook them till they're golden brown, then put them in the dutch oven (because the high sugar content of the onions won't let the liquid evaporate to dryness, the brown color is your guide)
add about 1T of fat and 'bloom' the garlic and basil (and red pepper flakes if you're using them) in it which means heat them while stirring the little pile just until you can start to smell them, then add them to the dutch oven
deglaze the skillet with the wine (or other liquid), cook off the alcohol a bit, then add it to the dutch oven
if you have any beef fat left you can add back in as much as you want, or skim it off, but in either case add the broth back in that you reserved earlier
add the pureed tomatoes and the tomato juice to the dutch oven, and stir everything
bring to a boil on the stove - then cover
and transfer to a pre-heated oven at 350F
cook for 2.5 hours with occasional stirring, if the marinara gets too dry add more water
I think it's everything a winter dish should be - savory, rich, and hearty.
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Now, this was just something I made up from left-overs (except for the chicken thighs), but it sure is good too! This is also 12 servings. 1.5lbs yukon gold potatoes washed, skin-on - these were very small, so I just used those as is otherwise I might have cut them down to 'fork-sized' pieces; a few ounces of left over shredded cabbage, 2 10oz bags of frozen riced cauliflower, a 12oz bag of pre-washed, pre-shredded Tuscan (dinosaur) kale; 3lbs of onions, that I diced; and 6lbs of boneless, skinless chicken thighs - all in a large pot with a cover, oven-cooked 350F for 3.5 hours. It might seem like a long cook-time, but if you don't bring stuff to a boil on the stove first, it takes about 1 hour for that amount of food to come to a boil - reach cooking temperature - in the oven. So the first hour doesn't count as cook-time.
This turned out to be comfort food, like cream of potato soup or chicken stew with gravy - undemanding, thick, homey.
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Quote:Not sure I understand the use of tomato juice when you already have pureed tomatoes.
Originally posted by 1KIKI:
This is my new WINTER marinara recipe:
Please note that these are 12 servings, since I cook in batches and freeze for later. (So one of the things my recipes have to be is freezer-tolerant.)
The recipe calls for steps that most people don't do, which is to brown things first, and to 'bloom' the spices. The browning step adds tons of extra flavor, for example it actually makes the onion both sweet and 'oniony', while the 'blooming' step increases the flavor of aromatics. 'Blooming' isn't cooking, it only take a minute or two, but it helps release the volatile oils. It also calls for 'deglazing' the skillet you brown things in, which is to add some liquid - in this case a cup of wine for flavor but you can even use water or tomato juice - to the skillet while it's being heated, and stir the liquid around, scraping off the caramelized bits from the bottom.
4lbs 85% ground beef
3lbs onions, diced
4lbs cherry tomatoes, pureed
2lbs cremini mushrooms, fine diced
1qt or liter bottle no-salt tomato juice
1C dry(ish) red, rose, or white wine of your choice, optional
5 cloves garlic, minced
3T dried basil
salt, pepper, and red pepper flakes to taste
a large skillet with lid and a large dutch oven with lid
brown the ground beef in the skillet and use a slotted spoon to remove it to the dutch oven
pour off the fat and juice from the skillet and reserve
put about 2T of beef fat back into the skillet, and put in the diced mushrooms and cover, and cook till they give up their liquid, then uncover and cook with stirring till the liquid evaporates and the mushrooms are lightly browned, then put them in the dutch oven
add another 2T of fat back to the skillet, and do the same for the onions, but cook them till they're golden brown, then put them in the dutch oven (because the high sugar content of the onions won't let the liquid evaporate to dryness, the brown color is your guide)
add about 1T of fat and 'bloom' the garlic and basil (and red pepper flakes if you're using them) in it which means heat them while stirring the little pile just until you can start to smell them, then add them to the dutch oven
deglaze the skillet with the wine (or other liquid), cook off the alcohol a bit, then add it to the dutch oven
if you have any beef fat left you can add back in as much as you want, or skim it off, but in either case add the broth back in that you reserved earlier
add the pureed tomatoes and the tomato juice to the dutch oven, and stir everything
bring to a boil on the stove - then cover
and transfer to a pre-heated oven at 350F
cook for 2.5 hours with occasional stirring, if the marinara gets too dry add more water
I think it's everything a winter dish should be - savory, rich, and hearty.
I might be tempted to replace with tomato paste (if flavor is the reason) or more wine (if liquid is the reason).
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Hey JSF, I read that you were sick! I hope you're feeling better.
*****
Discovered two new recipes that are easy and tasty. But just as an aside, we all (and I mean ALL) have been sick with fever, coughing and wheezing. Soup really seems to help. I've been relying on soup, and soup-like recipes, to help us get better.
RED CURRY
The ingredients might be a little hard to come by, but if you can find them the recipe is simple to prepare
2T coconut oil
3-4T commercial Thai red curry paste
approx 1/4 c chopped cilantro and stems
1/2 t ground cumin
2 cans light coconut milk
2T fish sauce or soy sauce
2T sugar
1/2 lb frozen pineapple chunks
2 potatoes, cut into 1/2" pieces
shrimp to taste
8 oz snow peas tipped and de-stringed
1 red bell, into 1/2" pieces
1 c basil rinsed
Chipotle powder, cayenne, sambal oelek, or Sriracha to taste.
Melt coconut oil in pot, add curry paste, cilantro and cumin, and cook until cilantro is wilted.
Add light coconut milk, potato, pineapple, shrimp, fish or soy sauce, and sugar. Bring to simmer and simmer about 7 minutes
Add snow peas and bell pepper, cook to crisp-tender, add basil at end just to stir in and wilt. Add hot spice to taste.
*****
Now, hubby is not a huge fan of shrimp (altho it is very good for you) so I serve this with pork. I discovered a new cut - tenderloin- that is indeed very tender, and fortunately for me it was on sale for $3/lb. Trim off silver-skin, slice into 1/4" strips. For 2 lb, sprinkle with 1 t fish sauce and 1 t soy (or tamari) and 1/2 t ground black pepper and marinade for 30 minutes or so. Slice approx 1/2 c (yes that's 1/2 cup) garlic cloves, rinse drain and heat 2 bags of shirataki noodles, and rinse approx 1 c of basil leaves.
Melt about 1 T of coconut oil in a pan to med-high, add pork in batches to stir-fry, then add noodles, add pork back in, and garlic to "bloom" the garlic, then add basilto wilt. Add some green or red Thai curry paste if you like. Serve over red curry vegetables in coconut milk. That's it!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
Happy New Year, WISHY. I edited out your psychopathic screed!
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Kiki, I love your recipes, but I can't eat tomato, potato, or rice (or orange, lettuce, beef, eggplant, and a couple of things I forget) and dear daughter can't eat cruciferous veggies or beans.
Any recipes without the offending ingredients?
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
Happy New Year, WISHY. I edited out your psychopathic screed!
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