Sauteed Arugula And Spinach With Paneer And Roasted Cashews Food

SAUTEED ARUGULA WITH PANCETTA AND GARLIC

Steps:

• Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

SAUTEED ARUGULA AND SPINACH WITH PANEER AND ROASTED CASHEWS

Steps:

• Preheat the oven or toaster oven to 375 degrees F. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast them evenly. Return to the oven for another 3 minutes, or until golden brown. Watch carefully because cashews can burn quickly. Remove from the oven and cool for at least 30 minutes.
• Cut the tougher, bottom stems (about 1-1/2 inches) off the spinach. If you don't like to eat the stems, cut off all of them but add more spinach leaves to compensate. Combine spinach and arugula (or rapini) in a large bowl.
• Heat oil in a large frying pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce the heat to low, then cover and cook for 5 minutes. Remove the lid and stir. The top of the masala should glisten with oil. If not, cook uncovered for another 1 to 2 minutes to make sure the spices are cooked through.
• Stir in water and increase the heat to medium. Bring to a boil, then reduce the heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase the heat to medium and continue cooking until the curry starts to boil. Add greens and cook them for 2 minutes, stirring regularly.
• To Serve.
• Place 2 slices of paneer in each of six large bowls. Pour the curry and green leaves over the paneer. Top the greens with 6 to 7 roasted cashews per bowl.
• Wine.
• Pair with a refreshing Grüner Veltliner.

SAUTEED ARUGULA

Steps:

• In frying pan, heat chicken broth and spices to boiling.
• After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
• Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
• I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
• **For those who want a more flavor-rich side, try the following:.
• Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
• I hope this is satisfying! :).

SAUTEED ARUGULA (ROCKET)

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
• Top with cheese.

PALAK PANEER - VEGANIZED!

Steps:

• Prepare the tofu beforehand by pressing out some of the moisture. The easiest way to do this is to place the block of tofu in a colander, placing a plate on top and then weighing it down with a tin of soup or a heavy skillet. It takes about 1/2 an hour, but you could leave this for however long you need to in the fridge.
• Cut the pressed tofu into one inch cubes.
• Combine the next 7 ingredients, (grated ginger, lemon juice, oil, turmeric, garam masala, sea salt and chili powder if using). Toss in the tofu and leave to marinate for about 30 minutes, or longer if need be. Try to turn a couple of times so that the marinade gets evenly distributed.
• Final step with the tofu is to saute it in about 1 tbsp of the oil. Try to get each side lightly golden. You can use more oil if you want to -- I'm just trying to keep the calories as low as possible. Set aside once done.
• Next step - the spinach. In a dutch oven or large saute pan, heat up about an inch of water. While that's boiling, chop the spinach roughly and then add to the boiling water, steaming until tender (a matter of a few minutes). Once done, turn off the heat and then drain out about 1/4 cup of the liquid into a measuring cup. Once you've taken that 1/4 cup out, there shouldn't be a whole lot left. Set the 1/4 cup of spinach water aside and then puree what's left in the pot together with the steamed spinach. I like to just use an immersion blender right there in the pot -- or you could move to a blender or something similar. Set the spinach aside (I move mine to a bowl and clean out the same pot).
• Next step -- putting it together. Using a mini-blender or food processor, combine the onion, ginger, garlic, fresh chili if using, and the 1/4 cup of spinach water - puree into a smooth paste.
• Heat the remaining tbsp of oil in a large pan over medium heat. Once hot, add in the paste (watch out, it will splatter) and fry it for about 30 seconds. Then add your other spices and diced tomatoes. Lower the heat and let that cook gently for about 5 minutes, watching it doesn't burn.
• Add in your pureed spinach and season to taste with salt.
• Next combine the arrowroot powder with the soy milk in a small dish. Once you've removed the lumps, gently stir it in and let the sauce thicken up for a few more minutes. Lastly, add in the tofu and let it warm through, about 10 more minutes.
• Done! Serve with rice or naan etc -- garnish with fresh cilantro if you like, or some more diced fresh tomato.

ROSEMARY ROASTED CASHEWS

Steps:

• Preheat the oven to 375 degrees F.
• Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
• Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
• Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
• Serve warm.