This week I am looking around carefully at what I have in my kitchen and what I need to use up. And I was determined to use the (frozen) block of paneer from the trip to the international market! I looked in one my favorite cookbooks for a recipe and decided on the classic Muttar Paneer (Mutter Paneer, Mattar Paneer, so many different spellings, you pick…). A lovely dish of homemade cheese (paneer) and green peas in a tomato sauce.
We have also had a good crop of snow peas this year, even though I thought we planted them too late. We ate some last week but they have surprisingly kept on coming, despite the brutal heat (and lack of rain) we’ve been having here in New Mexico. So back to the cookbook shelf to see what else we might do with them.
I also have some salmon in the freezer (for me, the flexitarian) that needs to be eaten.
And I also have a couple of special events this week for which I need to bring a dish. I am thinking of making desserts for both events, but I haven’t decided which ones yet. I have been looking at the following: Slow Cooker Peanut Butter Cup Cake (who doesn’t love chocolate and peanut butter?) or Almond Butter Blondies (I need to use up some almond butter) or Gluten Free Flan Cake or GF Easy Sponge Cake (with fresh June strawberries!)…it’s official – I have too many recipes bookmarked!
As usual, just four recipes and we will eat leftovers or something out of the freezer the other three days. So here it is:
Baked Salmon (me) and Baked Tofu (husband), Stir-Fried Snow Peas with Scallions and brown rice – the snow pea recipe is from Madhur Jaffrey’s World Vegetarian cookbook.
Muttar Paneer with rice – Muttar Paneer recipe from Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad – one of our favorite, well-worn, well-splattered cookbooks.
Spaghetti and Salad – for the one busy night when I might be getting home late.
Red Curry Coconut Noodles – with chickpeas instead of chicken. I like the addition of the broccoli slaw for more vegetables.