Nine years ago, I married the love of my life.
Happy Anniversary!!!! I cannot believe nine years have past! I am so lucky to be married to the most amazing husband, father and best friend. I cannot wait to celebrate tonight.
One of the recipes I made for Bunco on Tuesday night was Saag Paneer. It’s an Indian dish that’s basically creamed spinach with an Indian cheese called Paneer.
Saag Paneer (Serves 4 to 5)
Recipe courtesy Phillis Carey
1 1/2 lbs. baby spinach leaves
3 Tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
1 (2 inch) piece fresh ginger, peeled and minced
1 1/2 Tbsp chopped garlic
1 to 2 serrano chilies, sliced with seeds
2 tsp ground coriander
Salt to taste
8 oz. Paneer Cheese (see recipe below)
1 tsp garam masala
1/4 cup heavy whipping cream
1 to 2 tsp fresh lemon juice or to taste
1. Wilt spinach in water or in a covered dish in the microwave for about 4 minutes. Drain and transfer to a food processor, puree and set aside.
2. Heat oil in a large nonstick skillet. Add the cumin seeds and fry for 30 seconds or until fragrant. Add the onion and cook, stirring often, over medium low heat for about 6 minutes or until soft. Add the ginger, garlic and chilies; cook for 1 minute. Add the coriander and salt; cook for 30 seconds.
3. Add the spinach to the onion mixture. Bring to a boil and then simmer for 3 minutes. Stir in the Paneer cheese cubes, garam masala and cream. Cook for a few minutes or until spinach is creamy. Stir in lemon juice to taste.
Paneer Cheese (makes about 8 oz.)
6 cups whole milk
1 1/2 cups plain whole-milk yogurt
1. Place a colander in the sink and line it with 4 thicknesses of cheesecloth.
2. In a 4 or 5 quart pot, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over. As soon as the milk comes to a boil, add the yogurt and stir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
3. Remove from the heat and pour everything into the cheesecloth-lined colander in the sink to drain away the whey. When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twist the top portion of the cloth to force out more liquid and then secure it with a rubber band. Suspend the cheese from the faucet and let hang over the sink for about 30 minutes to drain off any remaining whey.
4. Now press the cheese to make it firm enough to eat. Place the wrapped lump of cheese on its side in a pie pan or frying pan and place another pie pan or frying pan of equal or smaller size on top. Place a heavy object on top to help compress the cheese. Press for 30 minutes more.
5. Carefully unwrap the pressed cheese, cut into 1/2 inch cubes and transfer to a container and seal airtight. Refrigerate until needed. The Paneer will keep 3 to 4 days in the refrigerator or several months in the freezer.
Last night was Hot Wing night at Alicia’s! It’s been a month since we last had our beloved hot wings. I was more than ready to dig in last night!
I went walking with Lisa and Annette super early this morning. I love getting my workouts done first thing in the morning. When I got back I made breakfast.
That’s the last cinnamon raisin bagel thin. Good riddance. I added homemade peanut butter and a side of strawberries.
I took my son to his dentist appointment and came home for lunch. I made a tuna sandwich on wheat bread and added some bell peppers and Jalapeno Yogurt Dip.
As I mentioned earlier, today is my wedding anniversary. We are going out for dinner and movie to celebrate! I’m so excited. We are going to the fancy-pants theater. :)
How do you celebrate your anniversaries? Do you have any traditions? Do you give gifts?