Palak Paneer Phyllo Triangles


Perfect for using up left overs on just on their own, these little triangles make a great appetizer or side for a soup.

It took me a while to dig into Palak Paneer, the Indian creamed spinach with homemade cheese.
It wasn’t until a friend of mine returned from an extended stay in India and reintroduced me to a few more traditional dishes, that I realized spinach is a very welcomed side to a spicy curry.
Of course for a vegan version, I make my “paneer” from a diced, fried, firm silken tofu which is soft and mildly flavoured, like the paneer which satisfied my cheese knowing tongue.

For the triangles I add just a little more to the flavour combination with minced red bell pepper and some fresh basil.

PALAK PANEER

5-6 Cups packed Spinach
1 Cup packed arugula (optional)
1/2 Package firm silken tofu
1 Medium Sized Onion, minced
2-3 Bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon Minced Ginger
1/2 teaspoon Minced Garlic
1/2 teaspoon Green chili paste
1/2 Cup Water
1/2 teaspoon Garam Masala Powder
Salt to taste
1/4 tsp. Black pepper
1/2 Red Bell Pepper, finely diced
5-6 Large Basil Leaves, finely chopped
Vegetable oil as required

12 Sheets of Phyllo DoughMix ginger and garlic into a paste, add green chilli paste and water to combine.
Add the spinach and arugula to a large pan with a fitted lit.
Pour the ginger-garlic-chili liquid over the rinsed spinach and arugula.
Cover and steam for about 7-8 minutes.
Cool slightly and drain excess liquid.
Cut tofu into 1/2″ cubes.
Heat enough oil to just cover the bottom of a sauté pan. Fry the tofu pieces over a medium heat till they are slightly browned.
Remove tofu with a slotted spoon and continue to drain tofu on paper and set the aside.
Drain all but 1 tablespoon of oil from sauté pan. Fry bay leaves and cumin seeds. Add chopped onion. Sauté until the onions become tender.
Add salt, pepper, and garam masala. Stir well.
Remove bay leaves then add onions along with the spinach to a food processor.
Purée, adding tablespoonfuls of water as necessary until smooth.
Transfer spinach mixture to a bowl and stir in tofu, basil and red peppers.
Taste and adjust seasoning, if necessary.
Preheat the oven to 350ºF.
Lay one sheet of phyllo on a cutting board and brush it lightly with oil.
Carefully lay another sheet on top of the first then cut into 3 strips, lengthwise.
Cover the remaining sheets with a dampened cloth to keep them from drying.
Scoop a heaping tablespoonful of the prepared spinach mixture onto the end of one of the cut strips.
Fold over once to cover then flip the left corner up and over to form a triangle.
Continue to fold the straight ends over to keep the triangle shape, finishing the length of the phyllo.
With a moistened finger, wet the last edge of the phyllo to seal.
Repeat with the remaining phyllo sheets, cutting them into strips, filling then folding over into triangles.
Bake on a parchment lined baking sheet for 12 – 15 minutes or until crisp and golden brown.
Makes 18 triangles.

Tabbouleh


I’m not quite sure what it is with grains and rice that, at least whenever I make them, there is always a scoop left over.
This scoop, of course, is too big to toss and just big enough not to waste it.

Recently I’ve been revisiting quinoa. I love it! Soft but chewy, a little nutty and it’s so hypnotizing to look at once it cooked with it’s little, spiral fronds. With all this increase in quinoa around here, I have had a few little spoonfuls left over. Up until now I’ve been making great hot dishes from my quinoa, so when I needed a quick refresh, I had a craving for tabbouleh salad. Tabbouleh is a Mediterranean salad typically made with bulgar, parsley and a hint of mint but I had a bit of fennel so why not use up what you’ve got?

Light, fresh and delicious, I think I may just stay on this quinoa kick.

TABBOULEH

4 – 5 Romaine Lettuce Leaves
1 Bunch Flat Leaf Parsley, about 1 cup stemmed and finely chopped
4 Scallions
2 Tablespoons Mint Leaves
3 Tablespoons Fennel Fronds
1 Cup Quinoa, Cooked and cooled
1 Cup Tomatoes, seeded & chopped
1/2 Cup Cucumber, diced

DRESSING

1/4 Cup Lemon Juice
1 Tablespoon Extra Virgin Olive oil
1 Clove Garlic, minced
Pinch of Salt

Whisk the dressing together and set aside.
Wash, seed and dice the tomatoes into 1/4″ – 1/2″ pieces.
Chop the cucumber into a 1/4″ dice.
Chop the lettuce in the bowl of a food processor.
Follow with the scallions and parsley, finishing with the mint and fennel; chop well – everything should end up a uniform size.
Transfer the greens into a large bowl.
Add the quinoa, tomato and cucumber, tossing well to combine.
Pour over the whisked dressing, mixing to coat.
Chill prior to serving.