Ellie's Recipes

Eliza doesn't cook with us as much as she used to. Mainly because Miriam can't handle Ellie doing something that she isn't allowed to. (Yeah, good luck with that, kid! It is only going to get worse from here on out. :) ) Ellie still likes to help me cook and bake when she gets a good chance to. She likes to give me advice on recipes or make up a recipe all together. Tonight Ellie told me a new recipe for a treat: 1 cup white chocolate, 1 cup butter, 1 cup cheese, and some more chocolate. :)

I am sure I am not the only parent who is surprised to find out how much his/her child has been listening. John and I frequently talk about different food and recipes, but the other night Ellie interjected with, "Mom, you need to save this recipe, it is really good." It was so funny. Tonight after a particularly satisfying meal Ellie told me, "This recipe and the other Chinese one are my best recipes." I thought I should document which recipes are her best ones. Note how international she is picking an Indian and Chinese dish as her best. :)

Sweet and Spicy Stir Fry
by Allrecipes.com

• 3 cups broccoli florets
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into 1 inch strips (or two more cups veggies!)
• 1/4 cup sliced green onions
• 4 cloves garlic, thinly sliced
• 1 tablespoon hoisin sauce
• ½ tsp chile paste (Less! probably ¼ tsp per recipe)

• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup chicken stock

Directions

1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
2. Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
3. Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Note: We made this vegetarian, served it on noodles, and doubled it. We just did 10 cups of veggies and sauteed it in the sauce. Also good with sesame seeds and toasted almonds.

Saag Paneer
by foodnetwork.com

• 1 tsp turmeric
• 1/2 tsp cayenne
• Kosher salt
• 3 T plus 1 1/2 T vegetable oil
• 12 oz paneer (Indian cheese, either store-bought or made from my recipe, recipe follows) cut into 1-inch cubes, see Cook's Note*
• 1 (16-oz package) frozen spinach
• 1 medium white onion, finely chopped
• 1 (1-inch thumb) ginger, peeled and minced (about 1 T)
• 4 cloves garlic, minced
• 1 large green serrano chili, finely chopped (seeds removed if you don't like it spicy)
• 1/2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 cup plain yogurt, stirred until smooth

Directions

1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
2. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
3. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
4. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
5. Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
7. 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, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Paneer: Homemade Indian Cheese

• Cheesecloth
• 8 cups whole milk
• 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Directions

1. Line a large colander with a large double layer of cheesecloth, and set it in your sink.
2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
3. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
4. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
6. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Cook's Note: *Paneer is very easy to make at home, and my recipe is quick, easy, and delicious. I also think homemade has a better teture than anything store-bought. If you'd like to buy it, this cheese is available in better supermarkets as well as specialty Asian markets. *If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

Pearson's Note: We would recommend halving the cayenne because our kids are sensitive to spice. Also, the homemade paneer turned out way better than anticipated. It was great! I would do this a day ahead though because starting from scratch on the whole thing the day of made it kind of a project. Definitely worth it though!