stuffed mushrooms

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

 

adapted from http://www.realsimple.com/food-recipes/browse-all-recipes/stuffed-mushrooms-spinach-00000000044913/

Ingredients

Directions

  1. Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
  3. In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.
Advertisements

home made paneer cheese

OLYMPUS DIGITAL CAMERA

recipe from food network

notes: 1. the cheese turned out pretty crumbly at first– i think their recommended 20 minutes wasn’t enough time to sit in the fridge. also, positioning the cheese in between paper towels to absorb extra moisture helped. about 2 hours is probably better. 2. i tried frying a bit of it– it was good, but probably not worth the extra calories. 3. while it’s in the stage where it’s being strained, i think it would be good to add about 1/4 teaspoon of salt and mix it well into the curds before proceeding

Ingredients
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook’s Note*
Directions
Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don’t fret, this is perfect!

*Cook’s Note: If the milk doesn’t separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA IMG_1073 IMG_1076 IMG_1081 IMG_1085 IMG_1089 IMG_1098 IMG_1101 IMG_1106 IMG_1108 IMG_1111