I decided to take a stab at making my own version of my favorite Amy’s Kitchen dinner. I would buy it every so often when I wanted to indulge in a spicy, hot lunch. But at about $6 a pop, my simple indulgence was losing its allure and my experimental nature took over.
This recipe has multiple parts, but is still relatively simple to make. First up is making the paneer cheese {prepare well ahead of time}:
See Paneer Cheese on Key Ingredient.
| Paneer Cheese |
Recipe type: Cheese
Author:
Prep time: 3 hours
Cook time: 10 mins
Total time: 3 hours 10 mins
Serves: 8
Making this delicious cheese yourself is so simple!
Ingredients
- 7 1/2 cups whole organic milk
- Juice of 1/2 organic lemon {or 1/2 tsp vinegar}
Directions
- In a large saucepan, gently warm the milk. Stir the lemon juice or vinegar and let curdle.
- Mix gently, adding more of the acidic agent until the milk separates the liquid and the solids.
- In a very clean towel or cheesecloth lined bowl, pour in your milk mixture and let the milk water drain {save the whey for other uses!}.
- All that remains is the cheese! Squeeze out any excess milk water and place your cheese on a plate.
- Weigh it down with another place and heavy object on top. Refrigerate for a few hours.
- Slice your paneer cheese into squares.
- Heat a medium skillet over moderate heat with extra virgin olive oil – fry each slice 3 or so minutes and place on a paper towel to remove excess oil.
And lastly:
See Chickpea Paneer Curry on Key Ingredient.
| Chickpea Paneer Curry |
Recipe Type: Entree
Author:
Prep time: 10
Cook time: 20 mins
Total time: 30 mins
Serves: 8
Homemade paneer cheese and a curried batch of chickpeas and veggies with wild rice – all organic, all delicious.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 organic yellow onions, chopped
- 2 organic carrots, peeled and diced
- 30 ounces canned organic garbanzo beans {drained, 1 1/2 cups of liquid reserved, and rinsed}
- 2 cloves organic garlic, minced
- 2 teaspoons fresh organic ginger root, grated
- 6 whole cloves
- 1/2 tsp cinnamon
- 1 tsp cumin, ground
- 1 tsp Moroccan coriander
- 1/2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp ground turmeric
- 2 organic vine tomatoes, chopped
- Also will need prepared organic wild rice
Instructions
- Heat oil in a large skillet over medium heat, and sauté onions, carrots, and chickpeas until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, paprika, and turmeric. Cook for 1 minute, stirring constantly, to let flavors develop. *Remove the 6 cloves!* Stir in tomatoes and 1 cup of reserved garbonzo bean liquid, or all, depending on the consistency you prefer.
- Continue to cook and stir occasionally until all ingredients are heated through.
- Serve with cooked organic wild rice and organic paneer cheese.
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
