Do you love curry spinach with cheese cubes at Indian restaurants (palak paneer) but wonder just a little about the amount of butter and cheese involved, given its obvious deliciousness? Me too. Or maybe you avoid animal products. Either way, isn’t it great that Mark Bittman has our backs? Here’s a healthy version of palak “paneer” using tofu, with only a little oil. You will not miss the butter and cheese! Continue reading
Quinoa is fun to say (KEEN-wah… I like to sing it) and it’s definitely having a moment, due to being delicious *and* high in amino acids and protein. I make this salad at least once a week for a quick and scrumptious dinner for two. If you make the quinoa and vinaigrette ahead (or buy pre-made), you can throw this together in a few minutes – no big deal. It’s still pretty fast even if you make everything from scratch (quinoa takes about 20 minutes). If your quinoa is still warm, you can still put it right into the salad and you’ll have a nice wilted spinach effect, if you like that sort of thing (if you don’t, just wait for it to cool). Continue reading