Shahi Paneer


I love the eclecticness of this wonderful Shahi Paneer. I had such an abundance of paneer

in my fridge so another delicious meal of paneer had to be created.

The word shahi refers to royal. This may be due to the richness of the sauce with the cream and in 

some versions saffron is used. In any case, the cashews are a nice addition to this already decadent

sauce. I prefer to leave the cashew nuts to be a bit chunkier rather than smoother.

In a previous blog, my usual go to recipe is for matar paneer. This incredible Indian cottage cheese can

be used in so many ways to entice our appetite. For some of us tofu is a nice alternative and can be

just as versatile in our recipes.


3 T oil

2 small finely chopped onions

1 can 8 oz tomatoes

3 chopped garlic cloves

1 T grated ginger

pinch Indian chili powder

2 t cumin

2 t gr coriander

2 t garam masala

3/4 c cashews

1 c cream or milk

1 1/2 c water

Garnish: cilantro


1. In a bowl, soak cashews in the cream for 15 min.

2. Heat the oil in a medium pan over med high heat.

3. Add the onions, fry until dry.

4. Add the ginger, garlic and indian chili powder, cook for 2 min.

5. Add the tomato sauce, stir well until the oil starts to separate.

6. Puree the cashews and cream to smooth or less smooth.

7. Next add the cumin, coriander and garam, mixing well.

8. Add the nut mixture, combining well.

9. Add the water and salt, bring to a boil.

10. In a pan, heat a bit of oil and brown the paneer cubes.

11. When the gravy thickens, add the paneer and combine well. Heat through.

12. Garnish with cilantro.

Serves 2.

Adapted from

Matar Paneer


This matar paneer recipe is an updated one from 2012. Two years ago was the first time that

I had the pleasure of savoring this wonderful north Indian peas and paneer dish. Nestled in a

savory tomato sauce that is spiced with garam masala is perfect for this versatile cottage cheese.

Matar refers to the peas. You could even substitute tofu for paneer, but I will wait until I replenish

my paneer instead.

With summertime’s bounty of fresh peas in either your garden or farmer’s markets, there is no

necessity of using frozen ones in its place. The distinctive creamy tomatoe-y sauce with the garlic,

ginger and subtle pinch of Indian chili powder is divine. For those of you who can eat spicier, a pinch

may not be enough. I love the taste of this versatile Indian cottage cheese. I hope to make my own

paneer one day, but for now, I usually buy it at the grocery store.

This tasty vegetarian meal is perfect with naan bread or with basmati rice. Even for leftovers on the 

following day, I can still enjoy the luscious taste of this matar paneer.


1 T oil

2 finely grated or processed medium size onions

1 small tomato chopped finely or processed

pinch of Indian chili powder or more to your taste

small piece of ginger, processed in the processor

1 c fresh peas

2 1/2 c cubed paneer

1/4 c cream

1 1/2 c water

1/2 t cumin seeds

1 t garam masala

Garnish: cilantro leaves


1. In your food processor, process the onion,ginger and garlic.

2. Heat the oil in a dutch oven. Add the cumin seeds and then reduce to medium.

As the seeds pop, add the onions, saute on low for 7 min.

3. Next add the tomato, stirring well and then add the spices, cooking for another 4 min.

4. Add the peas and paneer with the water. Adjust the salt and spices.

5. Simmer until the peas are cooked.

Serves 2.

Adapted from simplyveg777

Zucchini Stacks

zucchini stacks_1441

For all of you with a garden full of zucchini, here is a clever stack of delicious zucchini layered

with melted cheese and aromatic basil for your palate.

Any vegetable stacks is favorable for layering with your favorite toppings. These colorful stacks are

attractive to the eye and appetizing at the same time.  You can totally indulge since this dish is

primarily full of vegetables.

Zucchini is perfect for breads, muffins and cupcakes as an alternative to a side dish or vegetable

entree. It has the perfect shape for stuffing and in these zucchini stacks.  In the summer, there are

yellow versions along with the usual green ones. The only thing that these cute stacks are missing are

party toothpicks to hold them together while you indulge in a couple.

zucchini stacks_1439



1 T olive oil

1 T minced onion

2 minced garlic cloves

1 can crushed tomatoes (14.5)

2 T tomato paste

1 1/2 t balsamic vinegar

salt and pepper


12 zucchini rounds about 3/4 inch thick

2 eggs

2 c panko

1 c parmesan cheese

oil for frying

2 c shredded cheddar or other

1/2 c parmesan cheese

1/2 c chopped basil


1. In a medium pan, heat your oil over medium heat. Add the onion and garlic, stir until softened.

Stir in vinegar, tomatoes and paste. Bring this to a simmer. Season with salt and pepper. Reduce

heat to low and simmer for another 20 min.

2. Preheat oven to 350. In a shallow plate, whisk the eggs in it. Toss the panko crumbs with the

parmesan. Season with salt and pepper.

3.With a large pan, heat about 1/4 inch oil on medium high heat. Fry the zucchini in batches, first

dip the zucchini in egg, dredge in the crumb mixture. Flip over when browned on both sides. Remove

and drain on a paper towel.

4. In a baking dish, spray a bit of oil to prepare the dish. Space a few rounds of zucchini around the

dish. Layer the first layer with some sauce, cheeses, basil and then repeat. In order for the stacks not

to fall over, place them close together or use bunches of tin foil to provide a structure for them to lean

against. Bake for 12 min.

5. Top with a bit more cheese and sauce and continue to bake for another 5 min.

Serves 2.

Adapted from

Summer Corn and Kale Tabbouleh


What is summer without tabbouleh and corn? This attractive and appetizing summer corn

and kale tabbouleh salad is easy to prepare and agreeable to the palate.

Tabbouleh is cracked wheat dish that is typical of middle eastern food. Typically, tabbouleh

salad would consist of a huge proportion of parsley, tomatoes, onions and less of the bulgur.

This is extremely delightful as a side dish with your grilled meats and vegetables.

I love the taste of roasted corn fresh off the cob. The sweet nutty flavor of roasted corn amalgamates

well with the soft texture of bulgur, par boiled kale and crispy sliced radishes. I chose a miso infused

dressing that combines nicely with all of its partners.


Tabbouleh is quite versatile; dressings containing a vinaigrette are most agreeable. A bit of

feta cheese tossed in would be sensational too. I could even think of other variations such 

as slow roasted tomatoes or even nutty sun dried tomato pesto.


1 c bulgur

1/4 c orange juice

1 t miso paste, white

1 t sherry vinegar

2 T grapeseed oil

salt and pepper

2 corn on cobs, roasted

1/4 c minced parsley

1/4 c minced shallots

2 radishes sliced thin


1. Roast the corn on the cobs till done. Allow to cool and then slice off the corn niblets into a bowl.

2. Soak the bulgur in water for about an hour. Squeeze the water out using a cheesecloth.

3. Combine the miso,juice,sherry vinegar, salt and pepper and grapeseed oil.

4. Toss the bulgur, corn, parsley, shallots and vinaigrette thoroughly.

5. Garnish with the radishes.

Serves 2.

Created by Julie

Parsnip and Butter Bean Soup



As the weather starts to cool down and the days are shorter, it is time to think about soups

rather than burgers. The squashes are making an appearance at your grocery stores just in

time for fall.


My lunch time meal today was this splendid parsnip and butter bean soup. I loved the flavors

of the parsnip integrated into the potato and butter beans. The garnish of crunchy croutons was

delightful since the pureed soup was a softer texture.






2 T olive oil

1 chopped onion

4 chopped cloves garlic

2 chopped parsnips

3 med potatoes, chopped

1 14 oz large white beans

3 c stock

1 bay leaf

1 T lemon juice

2 c milk

salt and pepper

Garnish: croutons




1. In a dutch oven, heat the oil on medium heat. Stir in the onions and garlic.

2. Cover and cook until soft.

3. Add parsnips and potatoes, stirring and then add the beans with the liquid from

the can.

4. Add the stock, bay leaf and lemon juice. Bring this to a boil and cover, simmering for

20 min.

5. Remove the bay leaf.

6. Puree in a food processor and thin with the milk.

7. Season to taste.


Serves 4.

Adapted from 3 chefs.

Lemon Posset


How lovely is this dessert! It is absolutely divine on a summer’s day. You won’t have to

spend more than a few minutes over a hot stove either!


Back in the Middle Ages, this was hot milk drink flavored with honey and spiked with a hint

of wine or ale. Nowadays, it is a thickened creamy dreamy dessert infused with lemon and



My favorite types of desserts are creme brules and creme caramels.  The soft custardy filling is

so exquisite to my palate. This type of dessert allows you to savor each spoonful as slowly as you 



2 c whipping cream

1/3 c granulated sugar

1/4 c strained lemon juice


1. In a pot, add the cream and sugar, stirring until dissolved. Bring this to a simmer.

2. Remove from heat and add in the lemon juice.

3. Slowly pour into 6 ramekins and place in the fridge for 4 hours.

4. Garnish with your berries.

Serves 6.

Adapted from 3 chefs.

Crepe Batter


This week my fixation is on crepes. It is a delicious thin cooked pancake typically consisting of

wheat flour, eggs, milk, butter and a bit of salt.

The origin is in Brittany, France and its popularity has spread throughout Europe, United

States and Canada.  In Africa there is the injera, India has the dosa and the Mexicans have the sope.


Essentially, there are two types of crepes. One is sweet and the other is savory. The sweet version

contains wheat flour, jam, fruit and chocolate. Typically, it would be a dessert type of crepe. The other

is savory containing buckwheat and is unsweetened. Most likely this would be served for lunch or dinner.


This crepe batter is the traditional recipe containing wheat. I will also be providing future blogs with

vegan crepes and paleo crepes to compare the taste of all of these.



4 eggs

1/2 c flour

1/2 c milk

1/2 c water

1/2 t salt

2 T oil


1. In a bowl, whisk the eggs together. Add in the flour and salt. Then add in the milk

and the water and lastly the oil. Ensure that everything is mixed well.

2. Place in the fridge for one hour.

3. In a hot crepe pan, pour in 1/4 c batter and tilt the pan to cover the entire surface.

4. When it is set, flip over and lightly brown.

Yields about 8 medium sized crepes.

Adapted from 3chefs.