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recipe from www.amazon.com/Curried-Favors-Family-Recipes-South/dp/078...

paneer:
2 quarts whole milk
1/4 cup lemon juice
Heat milk in a large, deep pot over medium heat. As soon as it reaches full boil and foams up, remove from heat. Milk will split into curds and whey.
Pour the contents into cheesecloth placed in a colander. When cool, squeeze out excess liquid. Flatten cheese into a disc and set on a baking sheet. Put a heavy book or weight on it and leave it for 2 hours at room temperature to flatten it.
Though it's a bit more time consuming, I cook my cheese cubes in a nonstick skillet with a little oil. I don't like using the oil it takes to deep fry, and I tend to ruin it if I don't cook it in a nonstick skillet.

spinach paneer:
1 recipe paneer

20 oz frozen chopped spinach, thawed and squeezed of excess liquid
1 green chili, split lengthwise
1 t salt

1 cup thinly sliced onion
3 T vegetable oil
1 t minced garlic
1 t minced ginger
1 c chopped tomatoes, fresh or canned, drained
1 t salt
spice mixture:
1 t ground coriander
1 t ground cumin
1/4 t ground turmeric
1/8 t cayenne pepper
1/4 c water

1 c water
1/4 t garam masala

Prepare paneer at least 2 hours ahead.
Over medium heat, cook spinach and chili and 1 t salt for about 5 minutes (I skipped this step and cooked the chili with the onions and garlic, then added the spinach at the end). Set aside.
Fry onion over medium-high heat until edges are browned. Add garlic and ginger and fry for another minute or so. Add tomatoes and 1 t salt, and fry until tomato pieces begin to break up.
Add the spice mixture and stir for a minute. Add 1/4 c water and continue to fry until tomato pieces have softened and broken up.
Stir in spinach. Add 1 c water and paneer and simmer until water is absorbed. Stir in garam masala and remove from heat.

Tastes better the next day.

I love polenta. I don't know what it is about it. Maybe I just enjoy mushy foods, like this and oatmeal. For a smaller portion than what it usually described on a package, boil 3 cups of water with a bit of salt, slowly add 1 cup of polenta (corn grits, whatever they're called), and stir it until it thickens up to your liking, which is usually too long. But it's worth it. Dab with a bit of butter or parmesan. Or go crazy and have both.

I think about you two all the time.

I usually pour my soup on a wooden pizza peel, then lick it off.

2 medium sweet potatoes
1 – 2 carrots
2 shallots
lots of garlic (the husband is sick)
some ginger for good measure (again, sick husband)
maybe 2 1/2 teaspoons madras curry powder
1 1/2 cups of coconut milk, more or less
the last of the broth that’s been at the back of the refrigerator for what is probably an unsafe amount of time
some water, which depends on how much of the other liquid you have (do you want soup or baby food?)
salt and pepper
cilantro is a good garnish

Chop up your vegetables and put them in a pot of hot oil. I like to cook mine until they get nice and brown and crispy. Add the curry powder and stir it all up. Add just enough broth or water so that you can scrape all of the good stuff off of the bottom of the pan. Add the coconut milk and the rest of the broth. Initially, I think I used about a cup of broth. Bring the soup to a boil, then simmer until the potatoes are nice and mushy. If you are lucky enough (I am!) to have an immersion blender, now is the time to use it. Otherwise, puree the soup in a food processor or blender, but be careful. I cannot stress this enough. Thick, scalding mush on your body hurts. IT HURTS. Once your soup is nice and silky, check the thickness, saltiness, flavor, etc. to see if you need to make any additions. Unfortunately, you cannot make any subtractions at this point. Don’t worry, it’s not necessary.