Michael made this recipe for dinner on Thursday, and we both thought it was delicious. The white sauce is rich and creamy, and the mushrooms and spinach add some heartiness (and healthiness) to the recipe. We also think it would be delicious to use baby kale in place of the spinach.
It does take some time to make this recipe, including baking time, but our inspiration recipe gives directions for making the casserole ahead of time and freezing it. We haven’t tried that yet — because we don’t have the freezer space right now — but think it would be a great option to plan ahead for a busy night.
When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.
The cheese made it safely back home in my carry-on bag, and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!
I found this delicious Turkish recipe via pinterest several weeks ago, and made it for dinner last night. It reminded us a little bit of stuffed naan bread, but the filling is reminiscent of spanakopita. Regardless, it made a tasty vegetarian meal alongside falafel and salad.
The original recipe notes that another traditional filling option for gözleme is a spicy minced meat, which would surely be delicious as well!
Michael and I love Indian food, but we often rely on jarred sauces when we make it at home. However, this chicken saag recipe is both delicious and easy to make from scratch — especially if you start with already-cooked chicken thighs.