Saag Paneer 2026

I somehow deleted this! Here is the recreation thanks to Perplexity. I'll add notes as I make it again.

Saag Paneer — A rich spinach-and-paneer curry with warm spices, yogurt, cream, and a bright finish. Serves 4–6.

Ingredients

Paneer and spinach

• 2 lb frozen spinach

• 12 oz paneer, cut into cubes

• 4 to 6 tbsp ghee or neutral oil, divided

• 1/2 tsp turmeric, for the paneer

• 1/2 tsp Kashmiri chili powder or cayenne, for the paneer

• Pinch of salt, for the paneer

Spinach base

• 2 medium onions, finely diced

• 6 to 8 garlic cloves, minced

• 1.5 to 2 inch piece fresh ginger, minced

• 2 to 3 fresh jalapeños, seeded and minced

• 1 to 2 tsp whole cumin seeds

• 1/2 tsp black mustard seeds

• 1 medium tomato, chopped, or 1/2 cup canned tomato

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/4 tsp ground fenugreek

• 1/2 to 1 tsp garam masala

• 1/4 to 1/2 tsp turmeric

• 1/2 to 1 tsp Kashmiri chili powder or cayenne

• 1/2 tsp kosher salt, or to taste

• 1/4 to 1/2 cup water or stock

• 1/2 cup plain yogurt

• 1/4 cup heavy cream

• 1 to 2 tsp crushed kasuri methi, optional

• 1 to 2 tbsp butter or ghee, to finish

• 1/2 lemon

Method

1. Thaw the spinach completely, then squeeze it very dry in a sieve or clean towel. This is important so the curry stays thick and not watery.

2. Toss the paneer cubes with the turmeric, chili powder, and a pinch of salt. Heat 1 to 2 tbsp ghee or oil in a skillet and lightly brown the paneer on most sides. Remove and set aside.

3. Heat the remaining ghee or oil in a wide pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle.

4. Add the onions and cook until soft and golden, about 8 to 10 minutes.

5. Stir in the garlic, ginger, and jalapeños. Cook for 2 to 3 minutes until fragrant.

6. Add the tomato and cook until it softens and the oil begins to separate, about 5 to 8 minutes.

7. Stir in the coriander, ground cumin, ground fenugreek, turmeric, chili powder, and salt. Cook for 1 to 2 minutes.

8. Add the spinach and cook, stirring, until heated through and thickened. If needed, add a small splash of water or stock to loosen it slightly.

9. Lower the heat. Stir a spoonful of the hot spinach mixture into the yogurt to temper it, then add the yogurt and cream to the pan.

10. Add the garam masala and kasuri methi, if using. Simmer gently for 2 to 3 minutes.

11. Fold in the paneer and simmer gently for 3 to 5 minutes, just until the paneer is heated through.

12. Finish with butter or ghee and a squeeze of lemon. Taste and adjust salt before serving.

Notes

• Frozen spinach works especially well here because it gives the curry a deep, concentrated green flavor.

• If you want a smoother curry, you can blend part of the spinach base before adding the paneer.

• This version was the one that turned out especially well for you, with the spinach component getting the strongest praise.

Would you like me to also make a combined version with both the paneer recipe and the chicken adaptation side by side?

All purpose Pizza Dough recipe plus Turkish flatbread with filling

https://www.youtube.com/watch?v=dkQ06t23gao

Dough Formula

900 g Bread Flour

100 g whole wheat flour

15 g salt

5 g instant yeast

650 g water (65% hydration)

After mixing and folding the dough, you can bulk‑ferment it:

• Either at room temperature for a few hours

• Or in the refrigerator overnight for more flavor

1.      Mix dough

2.      Bulk ferment until doubled (room temp or overnight cold)

3.      Divide into dough balls

4.      Cold‑proof the dough balls overnight

5.      Use them the next day for all five pizza styles

Pizza Styles

Neapolitan Pizza

·         Dough ball: 250 g

·         Pan: None (hand‑stretched)

·         Notes: High heat 700–750°F, light sauce, fresh mozzarella, basil.

Detroit Style Pizza

·         Dough ball: 550–600 g

·         Pan: Blue‑steel Detroit pan

·         Notes: Cheese before sauce, brick + cheddar blend, caramelized cheese edge.

South Shore Bar Pizza

·         Dough ball: 200 g

·         Pan: 10‑inch round pan

·         Notes: Toppings to the edge, thin crisp crust, cheddar + mozzarella.

New York Style Pizza

·         Dough ball: 300 g

·         Pan: None (large hand‑stretch)

·         Notes: Low‑moisture mozzarella, crisp yet foldable slice.

Lahmacun (Turkish Pizza)

·         Dough ball: 150 g

·         Pan: None (rolled thin)

·         Notes: Spiced lamb mixture, baked hot, served rolled with herbs and lemon.

Key Notes:

• Spiced lamb mixture pressed directly into dough

• Bake at 600–650°F

• Serve rolled with herbs, onions, lemon

Turkish Filling (from the video)

• Red pepper

• Onion

• Garlic

• Fresh parsley

• Tomato paste

• Turkish spice mix

• Salt

• Ground lamb (blended in last)

Technique:

• Blend vegetables + paste + spices first

• Add lamb and blend again until smooth

• Spread thinly and press into dough

Quinoa Porridge with Grilled Tomatoes and Garlic

 Recipe by Ottolenghi 

Ingredients

250g of RINSED quinoa (1 ½ cups)

4 ⅔ cup vegetable stock (1.1 liters)

20g unsalted butter (4 tsp)

10g parsley (⅓ cup)

100g feta, broken into chunks (3.5 oz)

1 tsp olive oil

250g baby plum tomatoes (1⅔ cups)** or more!

4 cloves of garlic, thinly sliced

10g mint leaves (⅓ cup)

Salt and pepper

Herb Oil

1 green chile, seeded and coarsely chopped (we used 1-2 rehydrated, dried red chiles)

15g parsley (½ cup)

15g mint leaves (½ cup)

100 mL olive oil (7 tbsp)

salt

Instructions

1. To make the herb oil, place the chile, parsley, mint, oil, and ½ t of salt in the ninja bullet or small food processor and blend until it forms a smooth sauce, with a thick pouring consistency

2. Place the rinsed quinoa in a medium saucepan, add the stock, and bring to a boil. Turn down the heat to medium and cook gently, uncovered, for about 25 minutes, stirring from time to time, until a porridge-like consistency is formed. You might need to add a bit more stock if the quinoa is sticking to the pan. At the very end, fold in the butter until it melts, followed by parsley, and then feta, making sure the feta stays in chunks.

3. While the quinoa is cooking, place a large saute pan over high heat and add the oil. When the oil is hot, add the tomatoes and cook for about 5 minutes, shaking the pan once or twice so that all sides get some good, charred color. Add the garlic and cook for 30 seconds, so that it turns golden brown without burning. Transfer to a bowl and (OPTIONAL) sprinkle with ¼ t salt (or less!) and black pepper. Chop the mint and fold it into the tomatoes just before serving.

4. Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes, finish with a drizzle of the herb oil, and serve at once.

Tuna Salad with Edamame

 

*adapted from The Healthy Meal Prep Cookbook by Toby Amidor

PREP TIME: 15 minutes COOK TIME: 5 minutes

1 cup frozen shelled edamame

4 cans chunky light tuna in water, drained

1 cans tuna, packed in oil

1 medium onion, chopped

1 jalapeno, finely diced, or pickled jalapenos

2 celery stalks, chopped

2 scallion, chopped

4 tablespoons mayonnaise

4 tablespoons nonfat plain Greek yogurt

2 tablespoons Dijon mustard

2 teaspoons freshly squeezed lemon juice

1-2 teaspoons hot sauce (optional)

⅛ teaspoon salt

¼ teaspoon pepper

I . Bring a small pot of water to a boil over high. Add the edamame and cook until heated through, about 5 minutes. Drain, then set aside to cool for at least 10 minutes. Alt: use packaged ready to eat edamame from Trader Joe's.

2. In a medium bowl, add the tuna, edamame, onion, jalapeño, celery, and scallion. Mix to evenly combine.

3. In a small bowl, mix together the mayonnaise, Greek yogurt, mustard, lemon juice, hot sauce, salt and pepper.

4. Spoon the mayonnaise dressing over the tuna, and mix to evenly coat.

Store up to 5 days in sealed container in fridge

Black Bean Chipotle Soup

 Ingredients

1 Tablespoon olive oil

1 yellow onion

4 cans of black beans (or other beans) or dried beans

*dried bean conversion = ½ cup dry = 1 can of beans

⅓ cup red lentils

3 cups of broth

1 can of chipotles in adobo sauce (can add less if it’s too spicy)

Suggested toppings: sour cream, tortilla chips, cherry tomatoes, avocado

Instructions

1. Saute onion in olive oil

2. Add rinsed and drained beans, red lentils, broth, and chipotles

3. Instant pot - 14 minutes high, quick release

4. Immersion blend to desired consistency

5. Serve with sour cream, tortilla chips, chopped cherry tomato, and avocado

Chocolate‑Toffee Bark via America's Test Kitchen

This was a big hit this Christmas, so thought I'd better post it! 

Source: America’s Test Kitchen

Time: 1½ hours
Yield: About 1½ pounds (Serves 24)

Ingredients

Toffee Base

• 8 tablespoons unsalted butter
• ½ cup water
• 1 cup (7 oz / 198 g) sugar
• 3 tablespoons corn syrup
• ¼ teaspoon salt
• 1½ cups pecans or walnuts, toasted and chopped (divided)

Chocolate Coating

• 8 ounces (227 g) semisweet chocolate, chopped fine (divided)

---

Before You Begin

• You’ll need a thermometer capable of reading high temperatures.
• A greased aluminum‑foil sling is essential for removing the sticky toffee from the pan.

Instructions

1. Prepare the Pan

• Create a foil sling using two sheets of foil, 13 and 9 inches wide
• Make a sling, spray with vegetable oil spray.

2. Cook the Toffee

1. Heat butter and water in a medium saucepan over medium‑high until melted.
2. Add sugar, corn syrup, and salt.
3. Bring to a boil and cook without stirring until sugar dissolves and syrup turns faintly golden (10–14 minutes).
4. Reduce heat to medium‑low; cook, swirling gently, until amber and 310–320°F* (2–4 minutes).
5. Remove from heat and stir in ½ cup nuts (or more!).
6. Pour into prepared pan and smooth into an even layer.
7. Cool to room temperature (about 30 minutes).

3. Coat the First Side with Chocolate

1. Microwave 3 oz chocolate at 50% power, stirring often, until two‑thirds melted (1–2 minutes).
2. Add 1 oz chocolate and stir until fully melted (microwave in 5‑second bursts only if needed).
3. Spread over cooled toffee.
4. Sprinkle with ½ cup nuts and press lightly.
5. Refrigerate uncovered until set (about 15 minutes).

4. Flip and Coat the Second Side

1. Line a baking sheet with parchment.
2. Lift toffee from pan using foil sling; invert onto sheet and remove foil.
3. Repeat chocolate‑melting process with remaining 4 oz chocolate.
4. Spread over toffee; top with remaining ½ cup nuts.
5. Refrigerate uncovered until set (about 15 minutes).

5. Finish

• Break into rough squares and serve.
• Store at room temperature for up to 2 weeks.

*Original recipe says 350-360, but the consensus is that is too high, though Lan Lam sticks by 350 - 360! I pulled it when it turned medium - dark amber. It was great.

Cod-Potato Fritters

 

Ingredients

• 1 lb (450 g) Yukon gold or russet potatoes, peeled and cut in chunks
• Some form of cod (See note)
• 1 small onion, very finely minced
• 2–3 cloves garlic, minced
• 2 large eggs
• 2–3 tbsp (or more!) chopped parsley (or chives)
• 2–4 tbsp all-purpose flour (as needed to bind - optional)
• 1/2 tsp baking powder (optional, for extra lightness)
• Salt and black pepper
• Neutral oil for shallow or deep frying
• Lemon wedges, for serving

Prep the potato and cod

• Peel, dice and boil potatoes in well-salted water until very tender, 12–15 minutes. Drain, then return to the hot pot a minute to steam off excess moisture.
• At the same time, open the cod tin or jar. (Or poach the cod if using fresh) (I reserved the cod EVOO and used it to sauté the onion and garlic, and saved the rest for a dog food enhancement!)
• Drain cod well, and flake finely with a fork, removing any stray bones.

Make the fritter mixture

• In a pan, sauté the minced onion and garlic in a little (cod) oil over medium heat until soft and just starting to color; cool slightly.
• Mash potatoes until smooth (a few small lumps are fine).
• In a large bowl, combine mashed potatoes, flaked cod, sautéed onion/garlic, parsley, salt, and pepper.
• Add eggs and mix until evenly combined.
• Sprinkle in 2 tbsp flour and baking powder; mix. If the mixture feels too soft to hold a loose ball or quenelle, add more flour a tablespoon at a time until it holds but is still soft and moist.

Fry the fritters

• Heat thin layer of oil (I used avocado, but could use EVOO) in a heavy pan on medium heat.
• Using two spoons or a small scoop, hand form portions (I went football shaped), and gently lower into the oil, not crowding the pan.
• Fry 3–5 minutes on one side, then flip and smash down a bit with a spatula. Get both sides deep golden brown and crisp. You’ll likely need to replenish the frying oil.
• Transfer to paper towels and lightly salt while hot.
• You can then put these into a baking dish to reheat or keep warm in the oven until ready to serve. Theoretically, you could make these a day before and reheat in the oven.

Note

We had a tin of fancy cod in EVOO and garlic via Meredith and a small jar of cod in EVOO (Callipo brand from PennMac). We thought this worked out great and saved us from buying a massive slab of salted baccala and soaking it for 3 days! Some recipes do use baccala, of course or even fresh cod can work.