Saag Paneer Sans Paneer (updated)

This recipe is still delicious as ever, but I've updated the ingredient list, directions, and pictures.  I served it with basmati rice yesterday, but it also tastes great alongside 5-minute naan. Here is the original saag post. 

Saag Paneer sans Paneer
Serves 2 for dinner
Slightly adapted from Gluten Free Girl

Ingredients 
1 teaspoon turmeric
½ teaspoon cayenne
1 teaspoon kosher salt
2 10-ounce packages frozen chopped spinach
1 medium white onion, finely chopped
4 cloves garlic, minced
1-inch thumb ginger, peeled and minced (about 1 tablespoon)
1 large green Serrano chilli, minced with seeds if you like it and without if you like your food mild
½ teaspoon curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
½ cup water
1 container of fat-free plain yogurt

Directions
Thaw spinach in microwave (5 minutes on high), then puree in your food processor until smooth. Alternatively, you can chop it up very finely with your knife.


Place a large nonstick skillet over medium heat and add oil to the pan.  Add turmeric, cayenne, and salt. 

 Add the onions, ginger, garlic and green chili. Now here’s the important part: sauté the mixture until it’s evenly toffee-colored, which should take about 15 minutes.

Add the garam masala/curry power, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, for 3 to 5 minutes, until the raw scent of the spices cooks out, and it all smells a bit more melodious.

Add the spinach, and stir well, incorporating the spiced onion mixture into the spinach. Add the a little salt and ½ cup water, stir, and cook about 5 minutes with the lid on.

Now, turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, turn the heat back on, cover and cook 5 minutes so everything is warmed through and serve.

Spinach Pesto with Cremini Mushrooms

Our first Food for Todd creation turned out pretty well! I used cashews here, but next time I think I'll experiment with pistachios. 

Finals time is closing in for law students - only 2 weeks now! I'm striving for a productive evening over here, and if you're studying, too, here's some inspiration:

“Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” - George Bernard Shaw 

Spinach Pesto with Cremini Mushrooms

By Food for Todd

Find

- 1 bunch spinach, stems removed

- About 3/4 cup roasted cashews (or walnuts or pistachios)

- 4-5 (or 6?) cloves garlic

- 1/4 cup extra virgin olive oil

- 2 boxes cremini (button) mushrooms, roughly chopped

- 1 bag farfalle pasta

- 1/4 cup Parmesan cheese 

- salt and pepper to taste

- lemon juice

Do

In food processor, add spinach, cashews/walnuts/pistacios, garlic and process until smooth. Then, slowly add the 1/4 EVOO.

Cook your pasta. BAM!

While pasta is cooking, cook mushrooms in a large skillet over medium-high heat for about 10 minutes.

Drain pasta then add to mushrooms and toss. Add pesto on top. Add your cheese on top of that and mix. Add lemon juice and salt and pepper to taste.