I don’t eat meat on Tuesdays, and while it’s usually not a problem to come up with dinner ideas sometimes I really feel stuck.
This Tuesday, I had gorgeous portobello mushroom caps from the store. I decided to fill them with diced onions, tomatoes, and a bread crumb mixture, and to too them with a slice of Pepper Jack cheese for a stuffed mushroom entree.
Paired with a side of pesto penne, it made a hearty meal.
MTT actually said he liked these stuffed mushrooms better than the small, appetizer style ones I had made the other day. Which is funny because I liked the smaller ones better…but these big ones were waaaaay easier to make, and healthier. So, win-win!
Palak paneer….spinach paneer…that Indian dish in restaurants with that creamy spinach and fried cheese….for me it is the one who got away.
My first attempt to make palak paneer was when MTT lived with his roommates with limited kitchen supplies….I tried to blend the spinach with a hand mixer I brought from my house. The result was less than ideal, but MTT was kind enough to say “it’s just the texture that’s off…the flavor is there”
I now have both a food processor and a blender in our small but stocked kitchen; so, today I decided to try again.
The result: again the flavor is there, but the texture is problematic. Much improved from the first try, but I maybe put too much water in (which now seems to be separating slightly). Also, I will probably never have restaurant texture creaminess as I won’t ever add that much heavy cream to a weeknight meal….
But, for the corners I cut in the name of calories and considering it’s only my second try, the results aren’t bad. But I still think I will keep working on this recipe a little more….