This was so delicious, I’m giving myself a 5-Star grade!
Inspired by the delectable array of food served at my stepson’s recent Punjabi-style wedding, I pulled out my Indian spices and had a go at it! This is vegetarian and can be served over rice or with Roti bread; it can be a side or a main.
Here is how I made it:
Par-boil, about 5 minutes, 1 large, diced potato along with 3/4 head of cut cauliflower. Set aside. Heat 2 tbsp. Ghee or oil and sautee … 1. 5 Green cardamon pods 2. 1 Tsp. Cumin seeds 3. 1 Bay leaf 4. 1 inch cinnamon stick
Sautee until the onion, et al, s really cooked. Now add …
8. 1 Can pureed, chopped tomatoes (I use saltless) OR 3 pureed fresh tomatoes 9. 1 Tsp. Dried Fenugreek leaves 10. 1 Tsp. each Salt & Black pepper 11 1/2 Tsp. Red pepper flakes or 1/4 Cayenne, to taste. 12. 1/3 Cup chopped Culantro (or Cilantro) 13. 1 Cup heavy cream OR cream substitute
Allow ingredients to simmer, lid on, for about 10 minutes. Now, add your vegetables and simmer 5 more minutes. Garnish with fresh Culantro or Cilantro & serve over Rice, with Roti bread, as a side or as a Main
I had a wicked hankering for something rich, sweet, fulfilling, but also healthy.
In the fridge, I found Goat Milk Yogurt, unsweetened and as far as taste goes, indistinguishable from cow’s mild yogurt. I grabbed and halved some fresh blackberries, tossed in a packet of stevia. Then I sliced up a fat leaf of fresh basil and topped it all off with a sprinkle of lemon zest. It was, gluten-free, low-carb, low-fat and… Delicious!
As soon as the market is open, my day begins. I shop for all my ingredients for the day, scurry home and then I get cooking!
Lucky friends in Sarasota have been enjoying my food .– enough for two — delivered by me, with love and butter!
There are quite a lot of steps in making my Spinach & Meat Lasagna because I use both béchamel and tomato sauces.
Also, instead of piling on Spinach, or squeezing out frozen spinach, I chop fresh spinach into fine bits, then combine it with some cream and ricotta cheese to make it spreadable and hold its integrity.
In addition to the Ricotta spinach mix, and the béchamel, which has Parmesan, I use Provolone in one layer because I find it less gooy. Then I top with the fresh, soft Mozzarella.
In the old days, I used to boil my noodles until al dente but today, I find it easier to use the “oven ready” type. Hey. I’m a modern girl with lots to do!
When my lasagna is cooked and cooled, I package up 32 ounces, enough for two hungry adults, and include bread that is lathered in my own, fresh herb butter.