Saag Paneer

Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, minced
3 Tbsp minced (or grated) ginger (can sub 1 t dried, if necessary)
3 medium yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if desired)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 container of extra firm tofu, cubed into 1/2" squares

Place all ingredients except the fresh spinach and tofu into your slow cooker, stir well to combine, cover, and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe originally from Healthy Girl's Kitchen
 

Strawberry Farro Salad

Originally found in a vegetarian cookbook from Pampered Chef, I have tweaked this delicious recipe to match our personal taste bud preferences to perfection. Are you looking for a new go-to summer meatless entree' salad? Today might just be your lucky day!

Strawberry Farro Salad

• 1 cup uncooked farro
• 6 cups spinach/arugula mix 
• 8 oz fresh strawberries, quartered
• 1 large Granny Smith apple, diced
• 2 T sweet onion, finely chopped
• 1 pkg of brie cheese
• 2 T whole wheat flour
• 1/2 c pecans, toasted and coarsely chopped
• 1/2 c raspberry vinaigrette (we like Newman's Own Raspberry Walnut)

+ Cook farro according to package directions. Drain, and rinse with cool water.

+ Combine farro, spinach/arugula, strawberries, apple, onion, and enough dressing to barely coat the greens. Toss lightly. 

+ Dredge wedges or rounds of brie (without the rind) in flour, and cook in a pre-heated (medium-high) skillet coated with non-stick spray for about 45 seconds per side. Just long enough to get a nice golden crust on the cheese. 

+ Serve warm brie on top of the salad mixture. Sprinkle with nuts, and drizzle with more dressing, only if needed.

This salad is even better the next day!

*Note: I’ve been talking a lot about making large batches of soups and freezing the leftovers, but this one is NOT a good soup to freeze…the pasta and beans come out all mushy in the thawing process. You could, however, cook the soup without those two ingredients, and then throw them in when  you reheat.

This recipe is by far the soup that my husband requests most (and I make a LOT of soups!). Since it’s such an easy one to throw together-even on a tight schedule, I don’t mind one bit. Serve it with some crusty french bread to soak up the broth, and you’re good to go!

Tuscan Soup

4 Servings
Prep/Total Time: 30 min.
Ingredients
1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
1/4-1/2 teaspoon salt (if necessary)
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta – I use whole wheat
3 cups thinly sliced fresh escarole or spinach (or use a thawed/drained package of froz. spinach)
I season with marjoram,oregano, dill, red pepper flakes, garlic, and basil to taste
Parmesan cheese

Directions
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted. Sprinkle each serving with cheese. Yield: 4 servings.

Spinach and Herb Linguini

A delicious, healthful way to enjoy pasta-in-a-hurry. Bursting with the fresh herbal flavors of summer! Originally inspired by a recipe from Cooking Light magazine, my adaptation is below:

 

Spinach and Herb Green Linguini

 

4 oz fresh spinach
1/4 c slivered almonds
1/4 c fresh basil leaves
1 t dried oregano
1/4 t black pepper
1 large garlic clove, minced
2 T low sodium chicken or vegetable broth
2 t fresh lemon juice
2 T white wine
1/4 t salt
2 T evoo
1/4 c grated Parmigiano-Reggiano
8 oz uncooked linguini

Cook linguini according to package directions.

Meanwhile add the first 10 ingredients (spinach through salt) to a food processor and process well, scraping down the sides if needed. While continuing to process, stream in the evoo until mixture takes on the consistency of pesto. Stir in cheese, and toss thoroughly with the cooked and drained pasta. Serve immediately.

Enjoy!

  Lightened Up Shrimp and Grits

Parmesan Grits:

1/4 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon Srirachi sauce
2 cups firmly packed fresh baby spinach

Preparation:

1. Prepare Parmesan Grits: Bring 1/4 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits. -

***Note: This is equally delicious with less shrimp than it calls for, and to cut down on prep time even more, you can use frozen pre-cooked shrimp - just thaw under cold running water, and throw it in with the spinach at the very end!