The past few weekends Joe and I have been taking advantage of the awesome weather and getting out of town and just enjoying life. While I love every moment of this it means that most Thursdays I’m trying to figure out how to use up as many leftovers as possible in order to avoid coming home to a science experiment gone wrong. The other week we were left with paneer, peppers, onions, tomatoes, and a bit of rice. Normally this combination has me going to my wok for a stir fry but I wanted to try something different and see if I could make a dry curry. I searched the web to see what spices would work best and found tons of recipes for Paneer Do Pyaza which is essentially a paneer and onion curry featuring tomatoes. While I didn’t have enough tomatoes or onion to recreate any of the dishes I found I did have enough total vegetables and so I set off to my kitchen. Since everything was pre-chopped from the earlier meals this dinner came together in record time – from the time I turned the burner on to when we were sitting down to eat maybe 20 minutes past most of which was waiting for the spices to wake up and the paneer to brown.
1 tbsp vegetable oil
1/2 tsp cumin seed
1/4 tsp tumeric
1/4 tsp cayenne pepper
1/2 tsp chili powder
3 cloves garlic
1/4 inch piece of ginger, shredded
8 oz paneer, cubed
1 onion, diced
1/2 cup diced green pepper
1/2 cup diced tomatoes
1/4 cup water or vegetable stock
- Heat the oil in a large pan over medium heat, add the cumin, tumeric, cayanne, and chili powders. Cook, stirring frequently, for 60 seconds before adding the garlic and ginger. Cook for an additional 3-5 minutes.
- Add the paneer and cook 5 minutes on each side until starts to brown, add the remaining vegetables and cook for 3 minutes before adding the water/vegetable stock. Bring to a quick boil, then cover and simmer for 10 minutes.
- Serve over rice and enjoy!
by AmandaE at dancingveggies.com
There are few things as amazing as a quick and easy dinner – one of which is a quick and easy dinner that also tastes out of this world! If I had more time, and wasn’t trying to get things out of my fridge, I would have made some fresh naan to go with this yummy curry.
Vegetable Stuffed Chapathi
Greetings and welcome to the June installment of Secret Recipe Club! I can’t believe it’s already June – this year is just flying by filled with all sorts of delicious treats and fabulous adventures. This month I was assigned Veenas Veg Nation marking the first time I’ve been partnered with another vegetarian cooking blog! She has so many incredibly delicious Indian specialties, I think I wound up with seven on my final list of recipes. This list included dal, curries, wraps, and one of my favorite Indian dishes: Paneer Butter Masala. After much debate and deliberation, as well as consulting with the hubby, I decided on her Vegetable Stuffed Chapathi. I love the idea of making a new-to-me flatbread and then filling it with all sorts of delicious vegetables and paneer. So I got to work chopping away at all the veggies needed for this tasty dinner.
Vegetable Stuffed Chapathi
1 cup whole wheat flour
2 tsp Olive Oil
2/3 cup cold water
1/4 tsp salt
6 oz paneer, cubed
1 red pepper, diced
1 green pepper, diced
2 plum tomatoes, diced
1/2 tsp red chili powder
1/2 tsp garam masala
1/4 tsp amchor
1/4 cup tomato sauce
- In a large bowl mix together the flour, salt, water, and oil. Set aside for 30 minutes. Then split in to 6 walnut sized balls and roll them out flat.
- Heat a griddle over medium heat and lay out the rolled dough. Place 1/3 of the fillings in the middle of the chapathi and then top with another piece of dough. Press together on the edges, then press down on the top chapathi to flatten the stuffing. Cook evenly on both side about 5 minutes until slightly brown.. Add a little oil if the dough begins to stick or burn.
- Serve and enjoy!
by AmandaE at dancingveggies.com
I love that this dish allows for flexibility with the vegetables, can easily switch things up based on what’s in season. I can easily see myself making stuffed chapathi over and over again, trying out as many vegetable combinations as possible.
Eggplant with Peppers
I heard something scary the other day…there are people out there that don’t like eggplant. I can understand not liking broccoli or brussel sprouts (both of which I love) but eggplant? Eggplant is one of the most versatile vegetables out there, you can do pretty much everything with them. Fry them for some eggplant parmesan, bake them for rolletinis, saute them…cream them (hello baba ganoush)…the options are limitless. So I have to wonder if these people have been the unfortunate victims of bitter plant, which I have been guilty of doing. In fact the first thing I ever cooked for Joe included a few bites of this not so wonderful version eggplant. When eggplant is not properly prepped, or if it’s kept too long, it becomes a bitter cousin of its true self, and you can’t tell from looking at it. The trick: salt and press! Take the eggplant, cut it as desired, lightly coat in salt and then press it between two plates/cutting boards with paper towels to collect the liquid. After pressing for about 30minutes, rinse the eggplant and dry with paper towels. I would say this method works 98.9% of the time, because if the eggplant is old this won’t fix it. The downside of this is that one needs to know somewhat in advance if eggplant is on the menu. However taking out the risk of the bitter plant is well worth the extra time! This recipe is one that really showcases how amazing the eggplant is, taking center stage where it belongs.
2 tbsp EVOO
1 onion, chopped
3 garlic cloves, minced
1 lb eggplant, cubed
1 red pepper, sliced
1 green pepper, sliced
2 cups mushrooms (shitake if available)
1 tbsp flour
1/2 cup water
1/4 cup marsala
1 tbsp red wine vinegar
salt and pepper to taste.
1. In a large skillet heat the oil over medium heat. Add the onion, garlic, and peppers. Cook, stirring, for 5 minutes.
2. Add the eggplant and mushrooms, turn heat to medium high, and cook an additional 10 minutes until eggplant is tender. Stir in flour.
3. Add the water, marsala, and vinegar. Bring to boil. and then turn heat to low and simmer for 20minutes. Season to taste and serve over brown rice.
Did I mention this is a really simple recipe? Gotta love anything that was easy to prepare after classes. Typically I let this simmer while I did some minor cleaning/worked on homework. Now I let it simmer while I do some minor cleaning/take care of the furry children. This is also a very simple vegan recipe, which gives it bonus points in my book!
Eggplant Parmesan Stuffed Red Peppers
So I feel like I should make a comment about how hot it is outside, some joke or other witty statement. However, it’s so hot outside that my brain has basically turned off, something about it being over 100 degrees. The only thing decent about the weather right now is that my pepper plant is growing like CRAZY outside! I have six little green peppers and in anticiption of their arrival I have been compiling all of my favorite pepper recipes. In doing this I realized that my only stuffed pepper recipe is a very “traditional” one that includes ground beef. I thought about going the seitan direction and just doing a direct sub but something about that just did not sound right. So I went online to some of my favorite recipe websites to see if I could get any inspiration and still nothing was getting my attention. By now it had become a mission, I NEEDED to make stuffed red peppers. So it became a WTF moment, or a What’s in The Fridge moment :). Then I saw it lying there in my veggie drawer… an eggplant! That’s when I decided to make up a variation of eggplant parmesan and stuff the red pepper with that and it worked.
– 4 red peppers, tops off and deseeded
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 large onion, diced
– 1 medium eggplant, diced or cubed
– 4 roma tomatoes, diced
– 1 bay leaf
– 1 tsp oregeno
– 1 tsp parsely
– 1 tbsp fresh basil
– 1/4 cup fresh grated Parmesan
– 1/2 cup mozzerella
– 8 oz pasta of choice
1. Fill a large saucepan with water 1/4 of the way. Place the red peppers in and turn the heat to high. Boil the peppers for 10 minutes, until they are pliable but not soft. Remove peppers and place in ice bath. Save the boiled water for the pasta.
2. Preheat the oven to 375. Line a loaf pan with tinfoil and set aside.
3. Add the olive oil to a medium saute pan and turn heat to medium. Add the garlic and onion and cook for 5minutes, or until the onion is soft. Add the eggplant, tomatoes, and desired spices and continue cooking for 15 minutes. Stir and turn heat down to low. Simmer for 5 minutes.
4. Begin stuffing the peppers with the tomato eggplant mixture. Once the pepper is half full add a sprinkle of the parmesan cheese and once the pepper is fully stuffed top with the mozzerella. There should 2 cups of the eggplant tomato mixture left over to use as sauce for the pasta.
5. Place the stuffed peppers standing up in the loaf pan. Cook for 35 minutes or until cheese has begun to brown and the sauce is bubbling.
6. Cook the pasta according to directions on box. Serve hot
So once again eggplant saved the day…now if only my eggplant would grow as well as my peppers!