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Recipe Box

In this section youll find some of The Kitchen Scientists favorite recipes. Some are from her personal recipe collection, others are favorites shes culled from other sources. Check back here often as well constantly be adding new recipes. Over time, there will be categories for salads, soups, breads, main dishes and desserts. Youll be able to plan your whole menu here with unique, tasty recipes.

SPINACH

SPINACH WITH PANEER

Paneer is a homemade Indian cheese. Its made by separating the curds and whey of milk by adding a souring agent like lemon or lime juice. Its eaten extensively in northern India. Its one of my favorite ways to enjoy spinach.

Note: Make the paneer the night before you cook the spinach. This recipe looks more complicated than it really is so dont be intimidated. Its a treat thats well worth the effort!

To make the paneer:

2 cups whole milk
1 tablespoon lemon or lime juice
large piece of cheesecloth or a new dish towel

  1. Bring the milk to a boil in a heavy pan, but dont let it scorch. Reduce heat and add lemon juice.
    Note: The milk will separate into a clear, pale, yellow liquid (the whey) and a thick white paneer (curds). Remove the entire pan from heat and allow the paneer to come together and thicken (about 10 minutes). If the milk hasnt separated add a few more drops of lemon juice to the mixture.
  2. Pour the paneer and liquid through a cheesecloth. Squeeze it gently to remove any excess liquid, which should be discarded. (At this point, I usually add any seasonings or spices like salt, chopped cilantro, freshly ground black pepper, tumeric, ground or whole coriander, etc.).
  3. Leave the paneer in the cheesecloth and flatten it to about a half-inch thickness. Then place it on a tray in the refrigerator. Leave overnight.
  4. The next day, cut the paneer (which should be firm) into 1 inch cubes.

To prepare the spinach:

3 tablespoons butter
1 medium onion, finely chopped
1 inch piece cinnamon stick or one-half teaspoon
ground cinnamon
1 bayleaf
2 bunches spinach, cooked and pureed
1 teaspoon chili powder
one-half teaspoon salt
one-half cup yogurt
fresh cilantro sprigs
1 teaspoon garam masala powder (optional) spice
mixture found in Indian grocery stores
oil for deep frying

  1. Heat the butter in a pan and fry the onion until golden brown. Add the cinnamon and bayleaf and fry for 1 minute.
  2. Add the spinach and stir to mix. Sprinkle in chili powder, salt, yogurt, cilantro, garam masala.
  3. Cover and cook for 2-3 minutes. Simmer gently.
  4. Meanwhile, deep fry the paneer cubes until golden brown. Add them to the spinach and simmer together for about 4-5 minutes.

STEAMED SPINACH WITH HARISSA

Harissa is a delicious, spicy condiment, much like chili paste. Its used abundantly in North African cooking. There are numerous recipes for it. Once youre comfortable with this quick and easy version, experiment and make you own! Also, dont be afraid to try harissa with meat or bean dishes.

To make quick and easy harissa:

one-half cup cayenne pepper
2 tablespoons cumin
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 and one-half tablespoons olive oil

  1. Place the cayenne pepper in a small bowl.
  2. Grind the remaining spices in a coffee grinder or food processor until its a finely ground powder. Then add the powder to the cayenne pepper. Drizzle in the olive oil and stir constantly until it becomes a thick paste.
  3. Put the harissa in a small jar. Pour in a thin layer of olive oil to cover it. Refrigerate and use sparingly.

To steam the spinach:

2 bunches, fresh spinach
2 tablespoons water

  1. Wash spinach thoroughly. Place it in a large heavy pan with the water. Cover and cook over low heat for 5 minutes, or until its tender. Serve with a small dab of harissa.

Spinach and Bacon Salad

This salad is best when the warm dressing is drizzled over the greens at the very last minute. Note: I like to add my spinach to the skillet with the onion. I wilt it slightly; and simply serve the warm dressing on the side.

2 bunches spinach, washed, then thoroughly dried
6 slices bacon, cooked, chopped coarsely
1 small onion
1 clove garlic, minced (optional)
2 tablespoons sugar
one-third cup cider vinegar
2 tablespoons olive oil
one-half teaspoon salt

  1. Tear spinach into bite-sized pieces and place into a bowl. In a skillet, cook the bacon over medium heat until browned (5-7 minutes).
  2. Remove bacon and drain on paper towels; then chop coarsely. Discard all but 2 tablespoons of the bacon grease from the skillet.
  3. Add the onion and garlic to the skillet and cook over low heat until tender, about 5 minutes. Be careful not to let the garlic burn. Add sugar and stir. Next stir in vinegar, oil, salt; heat to boiling.
  4. Remove the skillet from heat. Pour the hot dressing over the spinach. Add bacon and toss until well-mixed and coated with the dressing. Serve immediately.

SALADS

FRESH SPINACH BACON SALAD

5 cups torn spinach, washed, cleaned, dried
1 cup sliced mushrooms
one-half cup thinly sliced onion
6 slices crisply cooked bacon, crumbled
one-half cup chopped black olives
extra-virgin olive oil, to drizzle
1 large lemon, squeezed of its juice
1 teaspoon fresh lemon peel
one-fourth cup toasted pine nuts
salt, pepper to taste

Toss all ingredients except olive oil and lemon juice in a large bowl. Portion each amount onto plates, then drizzle each with olive oil, lemon juice, salt, pepper. Garnish with nuts and freshly grated Parmesan cheese. Serves 6.

SUMMERTIME BOWTIE PASTA SALAD

2 cups bow tie, penne, or macaroni pasta, cooked, drained
1 pouch skinless, boneless pink salmon
one-half cup mayonnaise (or light mayonnaise)
AND one half cup sour cream (or light sour cream)
OR 1 cup buttermilk ranch salad dressing
OR 1 cup black pepper ranch salad dressing
1 cup each: diced green onions, diced celery, blanched broccoli flowerets, chopped
1 teaspoon dill weed
salt, pepper to taste

Mix all ingredients. Refrigerate several hours or overnight. Serve atop fresh salad greens. Garnish with lemon slices. Serves 6.

TOMATO AND ORANGE SALAD WITH FETA

Dressing

one-fourth cup olive oil
1 tablespoon balsamic vinegar
one-fourth teaspoon each salt and pepper

Salad

4 large ripe tomatoes, sliced, one-fourth inch thick
4 oranges, peeled, sliced, one-fourth inch thick
8 ounces Feta cheese, sliced thinly
two-third cup lightly packed small fresh basil leaves
OR 8 large fresh basil leaves, julienne-cut

Mix oil, vinegar, seasoning for dressing. Then arrange the tomatoes, oranges, and cheese for a salad plate by alternately overlapping circles on the plate. Sprinkle with basil. Spoon dressing over salad. Serve immediately. Serves 8.

<From Krafts "Make it Simple Recipe Collection">

GERMAN POTATO SALAD

1 and one-half pounds petite baking potatoes
2 tablespoons diced bacon
1 and one fourth cups chicken stock
2 tablespoons white wine vinegar
4 tablespoons diced onions
1 teaspoon salt
1 teaspoon sugar
ground white pepper, to taste
1 tablespoon vegetable oil
1 tablespoon spicy brown mustard
one-half teaspoon dried dill weed

  1. Cook potatoes until just tender; drain and dry. While potatoes are still hot, peel and cut into one-third inch round slices. Place in a bowl.
  2. While the potatoes are cooking, render the bacon fat and keep it warm. Remove bacon pieces from the pan.
  3. In another pot, bring chicken stock, vinegar, salt, sugar, pepper to a boil. Remove from heat and let cool for 2-3 minutes.
  4. Combine the vegetable oil, rendered bacon fat, and mustard with warm potatoes. Pour stock mixture over potatoes; add rendered bacon pieces and dill; toss gently.

MEDITERRANEAN POTATO SALAD

1 and one half pounds petite baking potatoes
one half cup extra-virgin olive oil
5 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
one fourth cup chopped parsley
2 tablespoons chopped capers
1 and one half teaspoons chopped anchovies
one half teaspoon minced garlic
salt, to taste
ground white pepper, to taste

  1. Simmer potatoes until just cooked through; drain, dry. Peel and dice while still very hot, place in a bowl.
  2. While potatoes are cooking, mix all of the remaining ingredients.
  3. Whip the dressing to recombine and pour over potatoes. Toss gently. Let rest at room temperature for at least 30 minutes before serving or cooling for storage.