Category List

Saturday, November 23, 2013

Ingredients 2 tablespoons safflower oil 1 large onion, chopped 4 garlic cloves, sliced 1 1/2 teaspoons garam masala 14 1/2 ounces vegetable broth 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped Coarse salt and ground pepper 1/2 cup whole-milk Greek yogurt Cooked brown rice, for serving drained and cut into small cubes 1 package (12 1/2 ounces) extra-firm tofu Directions 1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute. 2. Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper. 3. Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

7 must-make super bowl snacks to please your football-loving friends
7 must-make super bowl snacks to please your football-loving friends
Click here to download
Ingredients 2 tablespoons safflower oil 1 large onion, chopped 4 garlic cloves, sliced 1 1/2 teaspoons garam masala 14 1/2 ounces vegetable broth 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped Coarse salt and ground pepper 1/2 cup whole-milk Greek yogurt Cooked brown rice, for serving drained and cut into small cubes 1 package (12 1/2 ounces) extra-firm tofu Directions 1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute. 2. Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper. 3. Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.
Ingredients

 2 tablespoons safflower oil
 1 large onion, chopped
 4 garlic cloves, sliced
 1 1/2 teaspoons garam masala
 14 1/2 ounces vegetable broth
 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
 Coarse salt and ground pepper
 1/2 cup whole-milk Greek yogurt
 Cooked brown rice, for serving
 
drained and cut into small cubes

 1 package (12 1/2 ounces) extra-firm tofu
 


Directions

1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
 2. Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
 3. Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.
Click here to download
Stuffed cheese buns
Stuffed cheese buns
Click here to download

No comments:

Post a Comment