Garlic

Saag Paneer

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , 1 Comment

Makes

6 serving

Nutrition of Each Serving

  • 447 calories
  • 30g fat
  • 61mg cholesterol
  • 353mg sodium
  • 1388mg potassium
  • 29g carbohydrate
    • 7g fiber
    • 3g sugar
  • 24g protein

Ingredients

  • 1 jalapeño
  • 5 garlic cloves
  • 1 teaspoon ginger root
  • 12oz paneer
  • 16oz frozen spinach
  • 1 cup red onion
  • 1 teaspoon canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • ¼ teaspoon garam masala
  • 1 tablespoon cumin seeds

Equipment

  • blender
  • spatula
  • frying pan

Steps

Preparation

  • Mince
    • 1 jalapeño
    • 5 garlic cloves
    • 1 teaspoon ginger
  • Chop
    • Dice 1 cup red onion, the smaller the better.
    • Cut 12oz paneer into small cubes.
  • Measure
    • ½ kosher salt
    • ¼ kosher salt
    • ½ turmeric
    • 1 teaspoon coriander seed powder
    • ½ teaspoon garam masala (personal preference)
    • 1 tablespoon cumin seeds
    • 2 tablespoons canola oil
    • 4 tablespoons warm water
  • Thaw
    • Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
  • Nice to have
    • Plate with with a paper towel

Cook

  1. Place the pan on medium heat and add 2 tablespoons canola oil.
  2. Once the canola oil is boiling hot add the cut 12oz paneer.
  3. Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
  4. With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
  5. Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
  6. Once onions have fully cooked (turned clear), add the following ingredients into the pan:
    • 1 minced jalapeño
    • 5 minced garlic cloves
    • 1 teaspoon ginger
    • 4 tablespoons warm water
  7. Still using medium heat stir for a few minutes then add the following ingredients:
    • ½ teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon coriander seed powder
  8. Stir for a few minutes then add:
    • blended 16 oz frozen spinach
    • ¼ kosher salt
    • 0 – ½ teaspoon garam masala (personal preference)
  9. For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
  10. Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
    • I highly recommend you taste and adjust any spices before the next step.
  11. Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.

Chana Masala

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , 1 Comment

Makes

2 Servings

Nutrition of Each Serving

  • 453 calories
  • 21g fat
  • 0g cholesterol
  • 1184 mg sodium
  • 703mg potassium
  • 44g carbohydrates
    • 14 g fiber
    • 7g sugar
  • 12g protein

Ingredients

  • ¾ cup red onion
  • 1 cup roma tomatoes
  • ¼ teaspoon fresh ginger root
  • ¼ teaspoon fresh jalapeño
  • ½ teaspoon fresh cloves garlic
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala or ½ teaspoon chana masala
  • ½ teaspoon kosher salt
  • 3 tablespoon canola oil
  • 1 teaspoon coriander
  • 1 can garbanzo beans (15 oz)

Equipment

  • small sauce pan
  • spatula

Steps

Preparation

  • Dice
    • ¾ cup onion
    • 1 cup tomatoes
  • Mince
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
  • Measure
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 teaspoon coriander
  • Canned Ingredients
    • Open and rinse in cold water 1 can garbanzo beans (15 oz)

Cook

  1. Place small sauce pan on medium heat and add:
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Wait for mustard seeds to pop and lower heat and cover for 5 minutes.
  3. Once the mustard seeds are full dark, stir, bring the heat back to medium and add:
    • ¾ cup onion
    • ½ cup warm water (90°F)
  4. Once onions have fully cooked (turned clear) then add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 cup tomatoes
    • ½ cup warm water (90°F)
  5. Cover the small sauce pan and let simmer on low heat for 15 minutes.
  6. Stir the small sauce pan and add:
    • ½ cup warm water (90°F)
    • 1 teaspoon coriander
    • 1 can garbanzo beans (rinsed)
  7. Bring to a simmer and cover for 15 minutes.
    • Note: The goal is to burn off the excess liquid.

Cilantro Mint Chutney

Cameron Patel Tags: , , , , , , , , , , , , , , , 1 Comment

Screen Shot 2020-07-10 at 2.18.26 PMNutrition of Cilantro Mint Chutney

  • 10 calories
  • 0g fat
  • 0mg cholesterol
  • 588mg sodium
  • 12mg potassium
  • 2g carbohydrate
    • 0g fiber
    • 0g sugar
  • 0g protein

Ingredients

  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon garlic
  • ¼ teaspoon jalapeño
  • ½ bundle fresh mint
  • 1 bundle fresh cilantro
  • ½ lemon

Equipment

  • coffee grinder

Steps

Preparation

  • Measure
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  • Destem
    • ½ bundle mint
    • 1 bundle cilantro
  • Cut in half and juice ½ of lemon

Chutney Making Time

  1. Add the following into the coffee grinder
    • ½ lemon juiced
    • ½ cilantro
    • ¼ mint
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  2. Blend together and add the rest of cilantro and mint to your tastes.

Quinoa Wraps

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

Screen Shot 2020-07-10 at 2.36.32 PMMakes

8 quinoa wraps

Nutrition of Each quinoa wrap

  • 363 calories
  • 8g fat
  • 5mg cholesterol
  • 351mg sodium
  • 1089mg potassium
  • 58g carbohydrates
    • 11g fiber
    • 4g sugar
  • 16g protein

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 jalapeno
  • 1 cup quinoa
  • 1 (15-ounce) can black beans
  • 2 cups cherry tomatoes
  • 1 shallot
  • 1 medium zucchini (~2 cups)
  • 1 medium red bell pepper (~2 cup)
  • 1 avocado
  • 1 lime
  • ¼ cup fresh cilantro leaves
  • 1¼ cups vegetable broth
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fine Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 cup shredded cheddar cheese
  • 8 burrito size flour tortillas

Equipment

  • large skillet
  • medium frying pan
  • spatula

Prepare Ingredients

  1. Mince
    • 2 cloves garlic
    • 1 jalapeno, ribs removed
  2. Dice
    • 1 shallot
    • 2 cups cherry tomatoes
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado halved, seeded, peeled and diced
  3. Chop:
    • ¼ cup fresh cilantro leaves
    • 1 lime in half
  4. Measure
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  5. Rinse:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
  6. Have handy
    • Olive Oil
    • Cheese
    • Tortilla

Cookin Time

  1. Using large skillet on medium heat add: olive oil, garlic, jalapeno, shallots.
  2. Once garlic and shallots have cooked .Add the following ingredients to the skillet:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
    • 2 cups cherry tomatoes
    • 1 shallot
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado
    • 1 lime
    • ¼ cup fresh cilantro leaves
    • 1¼ cups vegetable broth
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  3. Once the quinoa has flowered remove from heat.
  4. Bring a regular frying pan to medium heat. Put one tortillas into the pan heat one side, flip and add cheese to the heated side. once cheese has melted pull off the heat and repeat for the other 7 tortillas.
  5. Roll each wrap with a 1 cup scoop of the quinoa mixture from the skillet.

Coconut Kale Lentil Curry

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

Makes

6 servings

Nutrition of Each Serving

  • 287 calories
  • 6g fat
  • 0mg cholesterol
  • 386mg sodium
  • 51mg potassium
  • 42g carbohydrates
    • 15g fiber
    • 1g sugar
  • 16g protein

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 inch fresh ginger
  • 1 bundle of dinosaur kale
  • 1 lime
  • 2 teaspoons kosher salt
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ½ cup red lentils
  • ¾ cup french green lentils
  • 3½ cups water
  • 14-ounce can unsweetened coconut milk

Prepare Ingredients (10 minutes)

  1. Mince
    • 4 garlic cloves
    • 1 inch fresh ginger
  2. Dice
    • 1 medium yellow onion
  3.  Chop
    • 1 bundle of dinosaur kale (de-stem for the best outcome)
    • 1 lime in half
  4. Measure
    • 2 tablespoons coconut oil
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • 2 teaspoons mustard seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon red pepper flakes
    • ½ cup red lentils
    • ¾ cup french green lentils
    • 3½ cups water
  5. Open
    • 14-ounce can unsweetened coconut milk

Cookin Time (1 hour 15 Minutes)

  1. In a large pot over medium – high heat add the ingredients below and stir until the onions turn clear.
    • 2 tablespoons coconut oil
    • 1 medium yellow onion
    • 4 garlic cloves
    • 1 teaspoon kosher salt
  2. Add the following ingredients and stir until all onions are evenly coated
    • 1 inch fresh ginger
    • 2 teaspoons mustard seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon red pepper flakes
  3. Add the following ingredients and stir.
    • 14-ounce can unsweetened coconut milk
    • 3½ cups water
    • ½ cup red lentils
    • ¾ cup french green lentils
    • 1 teaspoon kosher salt
  4. Bring the pot to a boil.
  5. Turn the heat down to low and cover the pot. Stir ever 20 minutes and remove from heat after 40-50 minutes.
    • Note: The goal is to breakdown the red lentils.
  6. Stir all of the chopped dinosaur kale into the pot and return to simmer for a few minutes.