Tag Archives: ricotta

Saag’s the Way We Do It

In my pantry today:

  • 2 c ricotta cheese
  • 2 lbs turnip greens, washed stems cut
  • 3 c baby spinach/arugula blend, washed
  • 2 medium ripe tomatoes
  • 1/2 c unsweetened soy milk
  • 1/4 c vegetable ghee
  • 1/4 c olive oil
  • 1 medium yellow onion
  • 4 cloves garlic
  • 2 tbsp whole wheat flour
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp fenugreek
  • 1/2 tsp fennel
  • 1 tsp hot red chili powder
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vitamins A, B1, B2, B3, B5, B6, C, D, E, and K plus many more all-stars

This was worth the day’s adventure in making this from scratch recipe as “from scratch” as possible. I’d remark in a more witty and urbane fashion, but I admit that from this and from about thirty unrelated other things I am wiped out. For the first five hours of my day, however, I was on point.

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don’t pa’sneer

Start first with the low rent paneer. Obviously, this is the one non-vegan aspect of the recipe. Preheat the oven to 350° and spread an even layer of ricotta cheese over a [I used an 8×8″ and the paneer was too thin so go with something a little smaller] baking dish and bake for 45-60m until the edges of the pan begin to brown. Let cool then slice into cubes or crumble into a topping.

carte blanching all 3lbs of 3 greens at once

Meanwhile your oil/ghee should be warming to ML. Add diced onions, garlic, mustard and cumin seeds. Let cook over ML heat until onions begin peeking translucent. While they’re warming up to the notion, trim and blanch your greens (well, boil them for about 10m if you don’t care for chewing your saag). Drain well and set aside. Turn heat up closer to M in the pan; when you hear a mustard seed or two crackle, add the ginger-garlic paste and other dry seasonings. Mix together until one gelatinous mass then add in the flour. Use the juice from the diced tomatoes if liquid is needed. Scrape all the seasonings off the bottom of the pan and mix until a paste-like consistency. 

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just prior to pasting

Add in the greens slowly, mixing all the while. Then plop the entire mix in your food processor, add milk and spin until the creaminess you desire is reached. Serve with paneer over Basmati rice. This is a 5 spoon dish of healthy delight (well, 4 if’n you count my too-thin paneer but let’s not do that) and was commemorated by having half its contents frozen for later revisitation.

Lasagna, ft. Sausage, Kale and Cheese Trifecta

In my pantry today:

  • The butt-ends of two boxes of lasagna noodles
  • 1 freezer bag crock pot marinara (approx 3 c)
  • 1 freezer bag cooked ground Italian sausage (approx 3/4 c)
  • 3 medium leaves kale
  • 1 c ricotta cheese
  • 1 egg, beaten
  • 1/2 c asiago cheese, shredded
  • 1/2 c mozzarella
  • 2 tbsp Parmesan cheese
  • 1 dash salt

lasagnaThaw then marry your marinara and sausage in a medium-sized pot on the stove. Also start a large, oiled pot of water with an accompanying dash of salt. When your water begins to show signs of a boil, hold each leaf of kale by its stem and dip into the water for a count of 12. Wrap them in a clean towel and gently squeeze out all the water. Move them to the cutting board, remove stems and mince; set aside. Your pasta can go in now and cook until it’s a little too al dente to be al dente, then drain it and rinse with cold water until everything is chilled to room temperature.

Shred asiago cheese, set aside with mozzarella. Mix egg with ricotta cheese and dash salt. Rub a little olive oil inside a 6×6″ baking pan and begin layering by laying the most whole of your noodles along the bottom of the pan. Pour on 1/4 your sauce, scatter in half your kale bits, sprinkle 1/3 the asiago on, drop in dollops of ricotta and spread gently across the breadth of the pan, then add as complete a layer as you can with the noodle amputations and do this all again. Add a final layer of noodles, then add the rest of your sauce and top with the rest of your asiago and all of your mozzarella and Parmesan. Bake foil-covered pan in 350° oven for 45m, then take foil off and cook another 10-20m until optimum browning has occurred. Though next time I’d use more kale and sausage, this was still pretty good and worth all 4 spoons!

 

Barley Bride all in White (or, “Flavor for Fatigue”)

In my pantry today:

  • 1 c barley, uncooked
  • 1 c frozen(-from fresh) spinach
  • 3/4 c ricotta cheese
  • 1/2 c shredded mozzerella
  • 1/4 c Parmesan cheese
  • 2 tsp olive oil
  • 4-6 cloves garlic
  • 1/2 medium Vidalia onion
  • 4 leaves basil
  • 2 tbsp Greek seasoning
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

So I’ve hit my head pretty hard at least five times this week from my own dysmetric clumsiness, the piece de resistance having happened last night with a hammock. Were video to have been taken, I would be wildly viral right now; instead I have to be the person who nobody witnessed being flipped upside down like a bad carnival ride. This morning the headache remained, along with blurry vision most likely due to a little trauma to my occipital lobe… but other than that I meet no criteria for a true concussion. Regardless, still gotta eat, right?

This will be a nice single-dish meal for the confused and lethargic amongst us. The barley experiment from a day or two ago was both the flavor and ease inspiration. Start the event with mincing your garlic and onion as finely as possible and throw them in an oiled pot warming to M; once it reaches full temp reduce to ML and let simmer. Mix water with turmeric and 1.75 tbsp of Greek seasoning, mix in uncooked barley and bring to a boil. Cover, reduce heat to L and walk away for 15m. In that little window, mince spinach and basil as finely as possible and add to the oil when onions look translucent. Mix well and let that simmer for another 15m. When the barley is a moment from completion, take from heat and add ricotta cheese. Stir until a creamy sauce tenderly holds each pearl of barley. Top with mozzerella and Parmesan, then cover the pot and return it to your off burner until the cheeses melt. 4 spoons!