Saag Paneer

 In a bowl, mix

1 t turmeric

1/2 t red pepper flakes

1 t salt

Whisk in 3 T oil

Cut 2 lb paneer cheese into 3/8-1/2" cubes

Gently toss cheese in spice mixture

Check spices, toss and coat

In a 10" skillet coat bottom with oil and brown cheese in one layer, working in batches if necessary

Remove from skillet and set aside

Chop a medium onion

Grate 1" fresh ginger

Slice 4-6 large garlic cloves

Add 1 T oil to skillet

Soften onions

Add garlic and ginger

Add 1/2 T water at a time to keep moist but not wet

Add 1 t Garam Masala

2 t coriander

1 t cumin

Brown spices without burning, adding water as necessary

Add 12-16 oz frozen spinach, defrosted if you remember

Add 1/2 t salt

Cook down 3 minutes on medium heat

Smoosh down spinach

Barely cover with water (you can hold it here if it's moist)

As spinach cooks down scrape pan

Add red and black pepper to taste

Before serving fold in cheese and 1/2-3/4 C yoghurt

Cilantro Ginger Sauce

 In a blender:

2 C packed cilantro leaves

1/4 C + 1 T vegetable oil

1/2 jalapeño pepper

1" peeled fresh ginger root, finely grated

2 T lime juice

3 scallions, green part only

Oatmeal Cookies

 

Preheat oven to 350F

Mix together:

2 C almond flour

1 3/4 C old fashioned oats

2 T coconut sugar

1/2 t baking soda

1/2 t salt

1 T ground flax seed (optional)

Then mix in:

2 T vanilla

2 T honey

2 T coconut oil

2 eggs

Fold in:

1/3 C chopped dates

1/3 C dried cherries or cranberries

1/4 C walnuts or pecans

1/4 C cocoa bits (or chopped baking chocolate)

Form into 1 T cookie shaped lumps and bake 10 minutes.