Spinach and Potato Curry

Recipe from:

http://www.coffeeandcrumpets.com/spinach-and-potato-curry-palak-aloo/

INGREDIENTS:

1lb/16oz/455g fresh spinach, washed, stemmed and roughly chopped ( I used 12 oz baby spinach because that's all I could find)
2 large potatoes, medium dice
1 medium onion, finely chopped
1 green chili (I used a serrano chili)
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon red chili powder
1/4 teaspoon cayenne
2 tablespoons dried fenugreek leaves (optional- I did not use)
1 1/2 to 2 cups/470ml water, enough to cover potatoes to cook
1 teaspoon salt
¼ cup/60ml oil, coconut, avocado or other neutral flavoured (I used olive oil)

INSTRUCTIONS:

In a large pot, heat the oil on medium heat and brown the onions.
Once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
Add the potatoes and toss in the oil and onions.
Add the turmeric powder, ground cumin, ground coriander, chili powder and cayenne powder.
Mix through into the potatoes.
Allow the potatoes to sauté for about 5 minutes.
Add enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.
Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt.
The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable.
Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water.
Add the green chili and the fenugreek leaves, if using.
Check for salt and adjust.
If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.
Serve as a side with rice or bread.

Spinach and Artichoke Dip

Recipe adapted from:

http://www.emilybites.com/2013/08/spinach-artichoke-dip.html


INGREDIENTS:
16 oz (2 bricks) cream cheese, softened
1/4 cup plus 1/8 cup sour cream
1/4 cup plus 1/8 cup mayonnaise
1 ½ cups shredded mozzarella cheese, separated
3 tablespoons grated Parmesan cheese, separated
3 garlic cloves, minced
10 oz package frozen chopped spinach, defrosted, squeezed and patted dry
14 oz can artichoke hearts (packed in water or brine, not oil), drained and chopped
¼ teaspoon black pepper
1/8 teaspoon crushed red pepper flakes or cayenne pepper


DIRECTIONS:
Pre-heat your oven to 350 degrees.
In a large bowl, combine the cream cheese, sour cream and mayonnaise and stir until well combined. Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes or cayenne and mix until well combined.
Transfer the mixture to an 8x8 (or 2 qt) casserole dish and spread evenly. Sprinkle the remaining ½ cup Mozzarella and tablespoon of Parmesan over the top. Bake for about 30 minutes until the edges are golden and the dip is heated through and bubbly. Serve warm with sliced french bread and/or tortilla chips.

Cookie Dough Cream Cheese Bars

Recipe adapted from:

http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/

to make it easier, I used a store bought cookie dough mix instead of making the cookie dough myself.


INGREDIENTS:
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH
1 package Betty Crocker chocolate chip cookie mix
1 egg
1 stick of unsalted butter (softened)

FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature ( I used 1 8oz brick)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


DIRECTIONS:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Increase the oven temperature to 350 degrees.

3. While the crust is cooling, prepare the chocolate chip cookie dough according to the package directions. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the COOLED prepared crust.

5. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30-40 minutes ( I think mine took 35), until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

"Bubble Up" Pizza

Recipe from:

http://modernmommyhood.com/2012/11/bubble-up-pizza-recipe.html


Before baking (half cheese, half pepperoni):

After baking:

Ingredients:

1 jar of pizza sauce (I think it's about 14oz)
1 bag of Mozzarella cheese (2 cups)
2 cans of layered buttermilk biscuits (the smaller ones work best, like Pillsbury Grands Jr. I got 2 store brand buttermilk biscuits, 7.5 oz packages)
vegetarian pepperoni (optional), or any other toppings



Directions:

*Preheat your oven to 375 and grease a 9×13 baking dish, then set it aside.

*In a large bowl, pour all of the pizza sauce, 1 cup of Mozzarella cheese, and 25 pepperoni slices (or whatever you are mixing in). Mix everything together.

*Take the biscuits and pull them apart to smaller chunks (4-5 pieces per biscuit) and drop them in the bowl, stirring each time you add some chunks.
(Note: the original recipe says to drop the dough in the bowl first, then mix with your hands. I prefer to add the sauce first so that the dough doesn't stick together, then you can mix it with a spatula).

*Once mixed, move the mixture evenly into the baking dish you greased earlier.

*Top the mixture with Mozzarella cheese (add a little or a lot) and extra pepperoni slices or other toppings to your liking.
I also topped mine with some grated parmesan and red pepper flakes.

*Bake for 25 to 30 minutes, or until cheese begins to brown.

When it's baked you'll be able to cut it into rectangles, but to eat it you'll need a fork and knife.