Indian Spinach (or, classy creamed spinach)

I would call this saag paneer, but there's no paneer (cheese). But if you like saag paneer and you are either lazy, forgot to shop, or are in a hurry to make a quick meal for one (or maybe two), this is a keeper.  I tried this yesterday without the rice and it was a great.  Today I used the rest of it over macaroni and it made for super delicious mac n' cheese with an Indian twist.  I feel so fancy.

Ingredients:
1 box of creamed spinach from the freezer
1/4 tsp curry powder (or to taste)
1/2 tsp garam masala (or to taste)
Rice or pasta

Directions
Heat the creamed spinach following the directions on the package.
Stir in the curry powder and garam masala.
Serve over rice or pasta.

Baked or Grilled Pattypan Squash

I was unfamiliar with pattypan squash before it found its way into our farm share. It's a neat looking veggie, and you don't have to peel it before eating! This makes a pretty appetizer, or can be served as a side dish.



4 pattypan squash
olive oil
8 basil leaves
shredded hard cheese (Parmesan or asiago work nicely)
salt & pepper, to taste

1. Cut off stem & bottom so the squash sits flat. Cut squash in half horizontally.

2. Brush cut ends of squash with olive oil.

3. If Grilling: Place cut sides on grill. Grill until soft, then flip over. Place a basil leaf on each squash, then sprinkle with shredded cheese. Close grill and cook until cheese is melted.

4. If Baking: Place one basil leaf on each squash half. Sprinkle with cheese. Bake at 375 degrees for about 15 minutes, or until cheese gets lightly browned.

5. Remove from heat and sprinkle with salt & pepper.

Bubble & Squeak Cakes

(picture taken before frying)

These are traditional English food. Basically it's a way to use up leftover cabbage & potatoes. Though you may think that after eating a bunch of cabbage, the name "bubble and squeak" might refer to your stomach, it really refers to the cooking process: boiling water (bubble) & frying (squeak).

1lb potatoes
1 head cabbage, shredded
2 carrots, diced
1 onion, diced
2-3 cloves garlic
1 egg
butter
salt & pepper
mixed herbs (whatever you have on hand)
flour
oil for frying

1. Wash potatoes, chop into big chunks and boil to soften.
2. While potatoes are boiling, blanch shredded cabbage & diced carrots for 3 minutes in boiling water.
2. Fry diced onion and chopped garlic in butter.
3. Mash potatoes, add fried onions & garlic, cabbage, carrots.
4. Add 1 egg, slightly beaten.
5. Season with salt & pepper and mixed herbs.
6. Form into patties, about hamburger size, 1 inch thick. Dredge in flour to coat. Refrigerate for 1 hour (optional).
7. Fry in oil, about 3-4 minutes each side.