Paneer, Lentil, and Butternut Squash Bowl

When I cook during the week, I like to have some basics already prepared so dinner doesn’t take three hours to make. On my weekend, I like to precook things that are fairly versatile and in amounts that will last about five days or so. I tend to go on “cuisine kicks”, so these ingredients will vary. These “kicks” usually vary between Japanese, Vietnamese, Spanish, Turkish, and Indian (northern and southern), though I have had spurts of Irish, Russian, and Italian sneak in there. Generally, these are cusped by fusions of these. I think of my kitchen as a “food rainbow” with a pot of deliciousness at the end of it. But I digress.

This week, I made large brown lentils and roasted a butternut squash and poblano chilies. With some of these and other ingredients, I made stuffed bell peppers for lunches this week. I had some leftovers, so I decided to improvise a breakfast combining ingredients in a new way. This was the result:

10947700_321883998015626_1330674534_nI sauteed finely chopped vidalia onion in processed (don’t judge me!) coconut oil in a cast iron skillet. I removed the onion and added more oil. Measuring by hunger, I added to the oil salt, fresh ground black pepper, ground cumin, and garlic powder. I added cubed paneer and browned the cubes on two sides. I added back the onion as well as poblano, butternut squash, brown lentils, and a handful of fresh spinach leaves. I turned off the heat, but I left the skillet on the hot burner as I folded everything together and wilted the spinach. When everything was combined well, I plated it and garnished it with raw hemp seed.

I somehow managed to save half of what I made for breakfast tomorrow. Being adventurous is worth it.


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