Cooking With Vegetables

Stephen Ceideburg 8 oz Paneer (see recipe)

1 ts + 2 tablespoons light

-vegetable oil 3 Cups, (packed) chopped fresh

-spinach 2 Fresh hot green chiles

2 Garlic cloves, crushed

1/2 Inch piece fresh ginger,

-crushed 1 Medium-size onion, finely

-chopped 1/4 ts Turmeric

1 sm Tomato, chopped

1 c Half-and-half

1 ts Salt

Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place on a greased baking dish. Brush with 1 teaspoon oil. Broil 4 inches away from heat source for 2 to 3 minutes per side, or until lightly browned. Cover and set aside. Steam spinach for 6 minutes. Place in a blender with the chiles, garlic and ginger; blend until smooth. Heat remaining oil in a medium saucepan over medium-high heat. Add onion and turmeric and saute until onion is lightly brown. Add tomato and cook until soft. Stir in spinach mixture and the half-and-half. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and paneer. Mix gently and cook until heated through. PER SERVING: 375 calories, 18 g protein, 12 g carbohydrate, 29 g fat (15 g saturated), cholesterol (not available), 675 mg sodium, 3 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.

2 1/2 tb Grated fresh ginger

3/4 ts Salt, prefer fine sea salt

1 1/2 lb Spinach, large stems removed

-leaves cut into 1 1/2″ -wide strips 1 lb Kale, stems removed, leaves

-cut into 1 1/2″-wide strips 2 lb Swiss chard, stems removed,

-leaves cut into 1 1/2-inch Wide strips (Not really “Heart Healthy” because of the sodium content, but no fat, so I’ll include it in the category.) In a very large skillet, combine the ginger, salt and 1/2 cup of water and bring to a boil over high heat. Add the spinach, kale and Swiss chard, packing them down with the pan lid. Cover and cook over high heat, stirring, until tender, about 5 minutes.

Olive oil Salt and pepper Tomatoes, preferably plum Fresh herbs (optional): -Thyme, rosemary, oregano, -=OR=- garlic PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven.