Palak Paneer

Palak paneer is power food. When translated literally it means spinach (palak) and cheese (paneer) – the two primary components. But there is a lot more to celebrate here. It’s the kind of dish that when prepared with care and good ingredients, can shift perspectives. It’s delicious, dynamic food to feed and power your body. The opposite of simply eating to fill up. With a spinach and tomato base, and range of spices, you’re getting all sorts of nourishing goodness in each bite. This version of palak paneer is inspired and adapted from one of my favorite new cookbooks Studio Olafur Eliasson: The Kitchen. I made some tweaks based on the spices I had on hand, and it’s a great recipe to tackle on a weekend afternoon. It’s also a recipe to consider doubling. Leftovers are great throughout the week, and fresh, homemade paneer never goes unappreciated. I’ve made this a few times since picking up the book in New York, and typically serve the palak paneer with brown basmati rice, or the paratha from the India chapter in Near & Far. Enjoy! -h

Palak Paneer Recipe
Palak Paneer Recipe

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Rosemary Potato Egg Bake

Rosemary Potato Egg Bake | @naturallyella

Post in partnership with Frontier Co-op. See below for more details.

When it comes to holidays, I’ve always appreciated that Thanksgiving is on a Thursday. We usually get a four day weekend where we can just lounge around. As a result, it’s my favorite part of the holiday. Usually, we have a leisurely breakfast on Friday morning before heading out to cut down our Christmas tree. In fact, it was a tradition throughout my childhood and we’re now continuing with my child. This potato egg bake is the perfect day-after Thanksgiving breakfast. It’s hearty but not heavy and the cooking is fairly hands-off. Plus, with some Frontier Co-op dried herbs, you can use up any leftover items like potatoes and cream. This recipe also works with other types of potatoes like fingerling or sweet potatoes!
Read more and see the recipe.

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Garlic & White Wine Pasta with Brussels Sprouts

Garlic & White Wine Pasta with Brussels Sprouts

This. Pasta. Tho.

I’ve made alfredo before, but this, this may be my new favorite.

What sets it apart? Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. Now we’re talking.

This recipe requires 30 minutes and 10 ingredients to make.

While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside.

Continue to Garlic & White Wine Pasta with Brussels Sprouts from Minimalist Baker →

Sweet & Savory Cranberry Sweet Potato Bites

Sweet potatoes, check. Goat cheese, check. Cranberries, check. You need to give our Sweet & Savory Cranberry Sweet Potato Bites a chance. Swap these for the less healthy cousin: potato skins.  Though delicious, potato skins are often loaded with things like bacon, sour cream, and way too much cheese that can really add up in […]

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Carrot Salad with Miso-Lemon Dressing

Carrot Salad with Miso-Lemon Dressing | @naturallyella

Even though November/December are usually the months for baked-good overload and rich foods, I’m usually prepping for the lighter recipes of January. It’s nice because the lunch salads help balance the rich foods surrounding me during the holidays. This salad contains my current obsession: miso-lemon dressing. The saltiness from the miso pairs well with the tart lemon flavor and is balanced with a bit of honey. Read more and see the recipe.

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Fluffy Cornmeal Pancakes (7 Ingredients!)

Fluffy Cornmeal Pancakes (7 Ingredients!)

How was your Thanksgiving? Ours was lovely. We’re visiting friends and family back in Kansas this week, eating all the delicious food and hatching our solo Christmas plans. Think sleeping in, PJs, and french toast and mimosas in bed. Mmm, dreamy.

In the meantime, let’s dig into this seasonal stack of goodness. Fluffy cornmeal pancakes with cranberry orange compote. Let’s get into the kitchen.

These pancakes require just 7 ingredients and the compote comes together while the batter rests, making this a 30-minute recipe as well.

Continue to Fluffy Cornmeal Pancakes (7 Ingredients!) from Minimalist Baker →

Moroccan Aubergine & Chickpea Stew

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I wanted to share this post real quickly in case you are looking for a new recipe to try over the weekend. We made this for lunch earlier this week. Even if it was slightly over-ambitious as a lunch project, it did tick all the right boxes for a late november meal and we are pretty sure it is something you will appreciate as well. Both Luise and I love Moroccan flavors. Admittedly, our approach isn’t strictly traditional, we usually just throw a whole bunch of Moroccan-ish ingredients, like mint + cinnamon + cumin + raisins + pomegranate seeds + lemon + almonds into the same dish and then call it Moroccan. That is also exactly what we have done here. This Aubergine & Chickpea Stew is kind of like a winter version of our (favorite) Moroccan salad recipe from Green Kitchen Travels. It’s warm and comfy with large chunks of slow-cooked aubergine, super flavorful with sweetness from cinnamon, saffron and raisins, has crunchy toasted almonds on top and freshness from mint, yogurt and pomegranate seeds. If you skip the yogurt on top, it’s also entirely vegan. We have had it for lunch and dinner three times this week and we are still not tired of it (eh, well maybe just a tiny bit).

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Saffron is actually used as a Christmas spice in Sweden, so in case you are looking for an untraditional Christmas dinner, I think this would be a pretty great option. Especially with those pretty jewel-like pomegranate seeds on top. Our recipe is perfect for 4 persons but it can easily be doubled if you are cooking for a crowd, just use a large saucepan.

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Moroccan Aubergine & Chickpea Stew
Serves 4 

2 tbsp coconut oil or olive oil
2 onions, peeled
3 garlic cloves, peeled
1 large chunk fresh ginger
1 aubergine, cut into large chunks (splash water)
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground paprika
1 tsp sea salt
3 tbsp tomato paste
1  x 14 oz / 400 g tin crushed tomatoes
3 cups vegetable stock
1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas)
3/4 cup / 100 g yellow or brown raisins
1 lemon, zest (save the rest of the lemon for the salad) 

Cooked Millet
1 cup / 200 g uncooked millet
2 cups / 500 ml water
1/2 tsp sea salt

Lemon, Avocado & Herb Salad
2 large ripe avocados, cut in half, destoned and flesh scooped out
1 large handful flat-leaf parsley (or coriander/cilantro), coarsely chopped
1 large handful mint leaves, coarsely chopped
1 lemon, juice
2 tbsp cold-pressed olive oil
sea salt & ground pepper

To Serve
1/2 cup / 75 g toasted almonds*, coarsely chopped
1/2 pomegranate, seeds
1/2 cup / 120 ml Turkish yogurt

Add oil to a large saucepan on medium heat. Cut the first onion in large chunks and the second one finely, along with the garlic. Add them all to the pan and let sauté for about 10 minutes or until soft. Meanwhile cut the aubergine into bite-size chunks. Add it to the pan along with all the spices and tomato paste. Let fry for 5-6 minutes, stirring occasionally. Add a splash of water or oil if the spices begin to burn against the bottom of the pan. Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally. Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the aubergines are soft and tender. Meanwhile, add the millet to a medium-sized sauce pan and dry-toast on low heat for 2-3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8-9 minutes. Take it off the heat and let sit for a few minutes to absorb all the water. Add the remaining raisins and use a fork to integrate the raisins and fluff the millet. Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and placing them in a bowl along with the pomegranate seeds. Whisk together lemon juice, oil, salt and pepper, add it to the bowl and toss. Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds and yogurt on top. Enjoy!

 

Baked Pumpkin French Toast

Baked Pumpkin French Toast | @naturallyella
I love having people stay at our house during the holidays. I feel like it adds to the overall hum of excitement and gives me an excuse to cook recipes I wouldn’t normally cook for a small family. I love french toast but it’s not always the most feasible thing to make for a crowd. However, this baked pumpkin french toast takes my favorite flavors/textures and turns it into an easy meal that can feed a crowd! Read more and see the recipe.

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