Sunday, February 8, 2015

Homemade Paneer (from ricotta cheese)

Paneer is that delicious cheese usually cubed and swimming in a lovely Indian curry.  I've seen it at Whole Foods for about $8 for the equivalent of maybe two servings.  I came across this "cheese hack" in a cookbook called Indian Home Cooking.

1 pound (16 oz) ricotta cheese

Preheat your oven to 450 degrees.  Line a 9 x 5 inch loaf pan with parchment paper. Evenly spread the ricotta cheese into the prepared pan.  Bake for 45 minutes until the cheese begins to brown and is firm.  The cheese will firm up further as it cools.  After cooling cut into cubes and use in your favorite paneer dish.

Wednesday, August 13, 2014

Beef and Lentil Meatballs

I was in search of a way to stretch one pound of grass-fed ground beef.  And boy, was this a tasty way to do it.

Beef and Lentil Meatballs
recipe adapted from It's not Easy Eating Green who adapted from Italian Meatball Sliders, Cooking Light July 2012

1 slice of Sesame Ezekiel Sprouted Bread
3 tablespoons parsley, chopped
1 teaspoon salt (consider reducing by a 1/4 or 1/2 teaspoon)
1/4 teaspoon black pepper, freshly ground
1 pound grass-fed ground beef
1 cup firm cooked lentils such as brown or green
1 egg
1 clove garlic, minced
Pre-heat the oven to 400 degrees.  Line a baking dish with parchment paper for easy clean up. Combine all of the ingredients together in a large bowl and mix with your hands until evenly combined, not too long because you do not want to over-mix.
Using a tablespoon or a disher, portion the meatball mix into small balls.  I ended up with about 20 meatballs. Place the meatballs on the lined baking dish and roast for 15 minutes. Turn the meatballs over and cook for another 10 minutes. Remove from the oven and serve over rice or pasta with a tomato sauce.
Variation: these might also be tasty shaped as sliders

Sunday, June 29, 2014

Meat and Veggie Pasta Sauce

  • 1 - 28 oz can whole unsalted tomatoes
  • 1/3 cup chopped garlic scapes (or scallions)
  • 2 cloves garlic, sliced
  • 2 cups grated zucchini (or other veggie)
  • 1 carrot, finely chopped
  • 1/3 c chard stems (or 1 stalk celery)
  • 1 lb grass fed beef
  1. Use immersion blender to puree whole tomatoes and garlic scapes (or scallions) into a smooth sauce.
  2. Saute chard stems (or celery), garlic and carrot in 2 tablespoons of olive oil until sofened, about 5 minutes. Add grated zucchini and saute for about 5 minutes. Season sauteed veggies with salt and pepper.
  3. Add ground beef and saute until browned.
  4. Season sauce with salt and pepper and simmer on low for 10 minutes until thickened.
  5. Serve over brown rice pasta or zucchini noodles.