Spicy Homemade Salsa

Hey, hey, hey friends!

Spicy Homemade Salsa | CaliGirlCooking.com

I am so excited for today’s post because I’ve partnered up with some of my favorite event and wedding planning babes, A Savvy Lifestyle, to bring you the most delicious Spicy Homemade Salsa you’ve ever tasted. I’m serious here. If you like spicy, you’re going to LOVE this. You probably won’t even be able to put down the chips. It’s a good thing the recipe makes a huge batch so you just might be willing to share some with your friends for your Cinco de Mayo get-together!


I have to tell you a little story about the Savvy group because they really are a special bunch. When my husband and I first got engaged, one of the first people I told was my good friend Brittany who also happens to be a wedding planner. Now, I used to be an event planner but I am definitely no expert in weddings, so I needed all of the help I could get! Brittany just so happens to work for A Savvy Lifestyle’s parent company, A Savvy Event, so I knew I would be in good hands with her.

Seeing as we wanted her to be able to actually ENJOY our wedding (and not have to work for once!) she quickly connected us with one of her amazing coworkers, Jamie, to be our actual planner leading up to and the day of the event. All spare you all of the lovey-dovey, romantic details of our wedding planning process, but let’s just say it was so special to work so closely with such an amazingly friendly group of talented ladies! So when they asked me to contribute a festive Cinco de Mayo recipe for their lifestyle brand, I jumped at the chance.

Spicy Homemade Salsa | CaliGirlCooking.com

Coincidentally, this recipe is one that my husband has had in his arsenal since his good ol’ Isla Vista college days, so we’re putting our marriage to work to bring you this Spicy Homemade Salsa! We whip up a batch whenever we’re having a barbecue, family get-together or pretty much any other large gathering of people, and it’s always a hit, especially with our spice-lovers!

Seriously though, the spice-level on this recipe (as written) is not for the faint of heart. But there is some great news that goes along with that so as not to totally scare you away:

  1. When I say the salsa is “spicy,” think of it as a slow, gradual buildup. It doesn’t hit you all at once, and it certainly doesn’t burn off all of your taste buds with the first bite. I’d say if you normally buy “medium” salsa at the store, you’ll easily be able to tolerate at least small doses of this recipe as is.
  2. If you’re REALLY averse/sensitive to heat, you can easily just cut down the amount of habaneros used, or even use seeded jalapenos instead. Once you take the seeds out, peppers really just add flavor and hardly any spice at all.

The most recent evolution of this recipe, which you can find here in the A Savvy Lifestyle post, is our addition of some chipotle peppers in adobo sauce. Seriously, do not skip this step if you can at all help it. The smokiness of the peppers adds such a fantastic flavor to the salsa, it truly makes the dish three-dimensional and out of this world.

Spicy Homemade Salsa | CaliGirlCooking.com

CLICK HERE FOR THE SPICY HOMEMADE SALSA RECIPE!

So what are your plans for Cinco de Mayo? I for one am headed out to Salt Lake City tonight through Sunday for the Everything Food Conference, so no big Cinco celebration for me this year, but I am beyond excited. This will be the first full-on “food blogging” conference that I’ve attended and I’ve already got so many brands and people on my list to meet I just know it’s going to be a blast and go by way too fast. If for any reason you’re headed that way as well, be sure to drop me a line so we can connect!

So since I’ll be too busy mingling with my fellow bloggers and living it up in the SLC, do me a favor and enjoy some Spicy Homemade Salsa for me, will ya? And maybe a margarita or two?

Spicy Homemade Salsa | CaliGirlCooking.com

And be sure to check out A Savvy Lifestyle for the recipe and tons of other great posts about events, wine country and so much more!!

Tropical Fruit and Cheese Platter

Comin’ at ya with the most delicious non-recipe recipe today!

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

I’m calling it right now: Tropical Fruit and Cheese Platters may just become summer’s “it” entertaining item. Because, I mean, when it’s sunny and 75 degrees out, who doesn’t want a plate piled high with pineapple, papaya, kiwis and allllllll the cheese?


Now, I know what you may be thinking: “Ick, how does tropical fruit and CHEESE pair well together?” Well that, my friends, is all in the cheese. You see, I take my job as a food blogger very seriously and would never want to lead you astray, so I was sure to taste multiple cheese and tropical fruit combinations before I settled on the ones you see here. True, there are some pairings that just don’t work, but hey, there are a lot of pairings that do and I’ve taken all of the hassle of figuring that out off of your shoulders and come up with some fantastic pairings that will make your next Cinco de Mayo, Mother’s Day or Memorial Day get-together to the next level.

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

I actually came up with the idea for this Tropical Fruit and Cheese Platter last October, when my dad and I took a “business” trip to Oahu, which essentially entailed us eating our way through the island for a week. If you’re in tune with the Oahu restaurant scene at all, then you’ll be no stranger to local celebrity chef Ed Kenney’s restaurants that have been making waves (haha, pun intended) all through Honolulu over the past 10 years or so. We ate at three of his four restaurants while we were there (and only skipped the fourth one because we had eaten there multiple times when I lived there) and were duly impressed by each one. Be sure to check out my Travel Diaries: Honolulu post for more deets on all of those, but right now I want to tell you all about the basket cheese we had at one of these said restaurants, Mud Hen Water.

We were able to talk my aunt and uncle into joining us for this dinner, which was all the better since everything is served family style and this way we could order double the amount of dishes to share. I was immediately intrigued by their menu offering of “Homemade Basket Cheese” so we decided to give it a shot. What was delivered to our table just moments later was a soft, ricotta-like cheese served with a multitude of fresh tropical fruits and, let me tell you, my mind was blown.

Up until that point, I had only thought that grapes, apples, apricots and the like were acceptable to be served with cheese, but boy was I proven wrong. The creamy, mellowness of the basket cheese paired perfectly with the mango and papaya that were served alongside it, and it immediately got the food blogger wheels churning in my head about what other types of cheeses might pair well with what are some of my favorite genre of fruits.

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

Of course, Hawaii has the luxury of a tropical climate (and plenty of local fruit) year round, but I decided to wait until the weather started warming up a bit again here on the mainland before giving my Tropical Fruit and Cheese Platter a shot for this here blog. With temperatures in the high 70’s/low 80’s expected for us in Santa Barbara this weekend, and so many fun holidays right around the corner, I figured what better time to finalize this idea on paper! (Er, I mean on screen.)

So here’s what I ended up discovering in my in-depth research of the perfect tropical fruit and cheese pairings: Any of the mild, soft ricotta-like cheeses are a DREAM pairing for allll the tropical fruits. Especially if you add a little honey! I took some creamy mascarpone I had sitting in the refrigerator and sweetened it up a little, and let me just say you’re lucky I saved some to photograph because I could have very easily sat there and eaten the whole bowl with my pineapple and papaya spears.

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

Sticking with the creamy theme, I also found that a good, simple goat cheese is a great pairing for most tropical fruits. It adds a simple tang (much like unsweetened or Greek yogurt would) without overwhelming the fruit with too much funk or contrasting flavors.

The only hard cheese that made the cut in my taste test was a basque cheese I picked up from Trader Joe’s. It has just a touch of funk, but not so much that it fights with the other flavors on the platter. It’s fairly mild compared to some other hard cheeses, and the slight saltiness is a great contrast to the sweetness of the fruit.

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

Some other small touches that I found make a big difference that you may not think of:

Papaya is an interesting fruit, and can be fairly one-dimensional and almost a bit musty tasting at times. I find that a squeeze of fresh lime juice over top really transforms the flavor palate so be sure to serve some lime wedges on your platter for people to add as needed.

Of course another typical component you see on most traditional fruit and cheese platters is some sort of nut. This adds a crunchy and often salty element to the mix to contrast all of the sweet- and savory-ness. In sticking with the tropical theme, I added some macadamia nuts to the platter which added the perfect finishing touch.

And that’s it, folks! Really, the only “cooking” involved in this super easy party dish is stirring some honey into the mascarpone and plopping it into a bowl. Easy as that! Now, as I mentioned, we’ve got Cinco de Mayo, Mother’s Day, Memorial Day and a whole summer of entertaining ahead of us, so start scoping out the best tropical fruit you can find and get to making this to-die-for Tropical Fruit and Cheese Platter!

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

Tropical Fruit and Cheese Platter | CaliGirlCooking.com
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Tropical Fruit and Cheese Platter
Prep Time
10 mins
 

Tropical fruits are paired with a delicious selection of cheeses, honey and macadamia nuts - perfect for your next warm weather get-together!

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
Assorted tropical fruits, such as:
  • Pineapple spears
  • Papaya spears
  • Sliced kiwis
  • Mango slices
  • Lime wedges
Honeyed Mascarpone:
  • 8 ounces mascarpone
  • 1 1/2 tablespoons honey
Other ingredients:
  • Creamy goat cheese
  • Basque cheese
  • Macadamia nuts
Instructions
  1. Make the honeyed mascarpone by combining the two ingredients in a small serving bowl.

  2. Arrange all ingredients on a large platter and serve!

Tropical Fruit and Cheese Platter | CaliGirlCooking.com

Portobello Hummus

It’s been far too long since I’ve brought you a homemade hummus recipe.

Portobello Hummus | CaliGirlCooking.com

So today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.


But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

5 from 1 vote
Portobello Hummus | CaliGirlCooking.com
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Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
Instructions
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com

Homemade Whole Wheat Crackers: Two Ways!

I’m about to blow your mind.

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

Because today I’m bringing you a super easy recipe for Homemade Whole Wheat Crackers, and starting you out with two flavor combinations that will make you never want to use store-bought crackers ever again. That’s right, I’m taking your cheese and charcuterie platters to a whole new level.


Do you ever fantasize about being a domestic goddess that has her world super together and the energy to make all her foods from scratch? I sure do. When I was working a 9-to-5 desk job, I’d often sit there are think “When I quit my job and work for myself full time, I’ll make homemade bread and homemade energy bars and homemade fruit snacks…” or, “When I have kids, I’ll make all their food from scratch and sneak in all the veggies and superfoods and they’ll love it and will eat everything I give them” (ha!) You get the idea.

Now that I AM working for myself, I’ve had a bit more time to work on this “food from scratch” idea, but it’s been a bit of a slow process. I’ve been making more yeasted breads, overnight breakfast pastries and homemade ice creams, and I must admit they’ve all been so much better than the store-bought versions, but I still find myself taking the “easy out” more often than not. But having checked quite a few of these “To Conquer” items off of my list, I decided it was finally time to tackle one essential that we ALWAYS have on hand because of our deep love for all things cheese and charcuterie – homemade crackers!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

This actually wasn’t the first time I’ve made homemade crackers. Back in December, I made a few batches of Molly Yeh’s Slice and Bake Cheese Crackers to take to our parents’ houses for the holidays, which were a huge hit. But as much as I loved those (because, CHEESE) I wanted to come up with a cracker recipe that could pair with ANY type of cheese (or meat, or fruit spread, etc.)

My initial internet research led me to this article from TheKitchn: “How to Make Crackers at Home,” and I used this along with a couple other bloggers’ recipes for inspiration in making my own version of Homemade Whole Wheat Crackers.

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

And let’s talk about the whole “Two Ways” thing, because it may just be the best part of this recipe! Yes, I wanted my crackers to pair well with all cheeses, but that doesn’t mean we can’t jazz them up a bit! I chose two flavors that I felt would really compliment most (if not all) types of cheese – hard or soft, stinky or sharp.

I laced my first batch of cracker dough with chopped fresh rosemary, then topped the crackers with Maldon sea salt. Yum!!

I left the second batch of dough plain, but then topped the finished crackers with my new favorite product from Trader Joe’s – Everything But the Bagel Sesame Seasoning Blend! Seriously, if you have a TJ’s anywhere near you, I highly recommend you go out and grab a jar of this right away. (It’s also a new favorite of mine for jazzing up avocado toast!) If you don’t have a TJ’s near you, you can hit up Amazon, or TheKitchn’s got you covered yet again with this article on How To Make Everything Bagel Spice. Even if you have to make your own, it is soooo worth having on hand.

The process of making this Homemade Whole Wheat Crackers is as easy (if not easier) than making a batch of cookies. Once you have the technique down, you’ll be pumping out dozens of crackers in under an hour. So worth making for your next party!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

The one thing I will say about this recipe is that, unlike store-bought crackers that are usually pumped full of preservatives, these crackers won’t keep for weeks on end. I highly recommend eating them within a couple of days of making them, or they may get a little chewy. This will also happen if your cracker dough is too thick when you cut it. Really make sure it’s thin enough so you get that fantastic crisp!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

And with these pointers, I leave you with the recipe(s). I hope you enjoy making these as much as I did!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com
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Homemade Whole Wheat Crackers: Two Ways!
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

A simple homemade whole wheat cracker recipe with two flavor-filled variations - Rosemary Sea Salt and Everything Bagel!

Course: Appetizer, Snack
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup milk
For the Rosemary Sea Salt Crackers:
  • 1 1/2 teaspoons fresh rosemary, chopped
  • Maldon sea salt
For the Everything Bagel Crackers:
  • Everything But the Bagel Sesame Seasoning Blend OR
  • Homemade Everything Bagel Spice
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Cover two large baking sheets with parchment paper. 

  2. In a large mixing bowl, combine the flours, salt and rosemary (if using.) Add the oil and milk.

  3. Divide the dough in half so it’s easier to work with. Take the first half of the dough and roll it out to about 1/8-inch thickness on a floured surface or another sheet of parchment paper. 

  4. Using a 2-inch round culinary ring or cookie cutter, cut out the crackers. Gather and re-roll dough as needed until you have cut as many circles as you can.

  5. Brush crackers lightly with water using a pastry brush and add toppings (sea salt or Everything Bagel Seasoning.) Place crackers on prepared baking sheet (they don’t have to be too far apart, they won’t spread too much) and bake in 450-degree oven for 10-12 minutes, or until crackers are just golden. 

  6. Remove from oven and transfer to a wire rack to cool. Let cool completely before transferring to a resealable container or plastic bag for storage. For best results, enjoy within a couple of days.

Recipe Notes

Head to TheKitchn to learn How to Make Everything Bagel Spice.

Homemade Whole Wheat Crackers- Two Ways! | CaliGirlCooking.com

Creamed Curried Spinach with Bacon Naan

Sometimes I just don’t know how I come up with certain things.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Take this Creamed Curried Spinach with Bacon Naan, for example. I suppose it’s not too surprising that I paired a creamy, vegetable-laden, curry-laced dip with everyone’s favorite Indian carb, but I’m not too sure adding chunks of bacon to the bread is really staying in line with the traditional flavors of that culture. Oh well, that’s what cooking is all about, right? Taking already established, delicious dishes and turning them into your own?


And let me tell you a little story about bacon, and why I feel compelled to add it to just about everything I cook these days (in small amounts, that is.) You see, one of my hubby’s best friends has a family hook up with a local butcher in the Bay Area, and for my hubby’s bachelor party he literally brought all. the. meat. We’re talking tomahawk steaks, ham steaks, sausages and, of course, bacon. It was LITERALLY a sausage fest. My hubs came back raving about this bacon, and the next time we were up visiting his friend we snagged a small pack to bring home with us.

Fast forward a few months, to Christmastime, and we had mentioned to his friend that we were due for a replenishment of our bacon stock. We show up to his parents’ house on Christmas Day, and he literally goes into the garage and comes back with a 15-POUND box of this bacon for us.  So we’re basically set with bacon for life, or at least for the foreseeable future. Thank goodness for plenty of freezer space!

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Needless to say, we always have some on hand so I couldn’t help but add a little bit to the naan I was making for this Creamed Curried Spinach. (I must also mention that I was partially inspired by our favorite little spot in Napa, Model Bakery, and the bacon bread that’s regularly part of their daily homemade bread selection.) Let me tell you, the end result is nothing short of spectacular. I adapted the naan recipe from this one I found on Girl Versus Dough, basically just adding in the bacon and using my stovetop griddle instead of the gas grill outside. The end result is a chewy and moist naan that holds up extremely well to the whole dipping and scooping up the creamed spinach process, yet melts in your mouth save for the slight salty crunch of the bacon. Delish.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

So now that we’ve talked about the bacon naan, I’ve also GOT to tell you about this Creamed Curried Spinach because it is out of this world. First of all, this part of the dish is completely vegan. Do you believe it? Well, if I told you I used my trusty cashew cream as a base I bet you would. Seriously, I don’t think there’s any sort of cream sauce that vegan sub can’t stand up to. So, if you’re vegan, I strongly urge you to give this a shot, and simply find (or make) some sort of substitute for the bacon naan.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Okay, back to our Creamed Curried Spinach with Bacon Naan. When making the cashew cream this time around, I simply added a hefty dose of curry powder instead of nutritional yeast. I then stirred it into some wilted onions, garlic, and spinach, and fancied it up with some fresh cherry tomatoes and a dash of red pepper flakes. The result was so creamy and bursting with flavor, I really am giddy with excitement for you to try this.

All glowing reviews aside, I do realize that Creamed Curried Spinach with Bacon Naan is not the most photogenic, but PLEASE do not let that stop you. You will be incredibly sorry if you do. Most Indian food involves dipping into a blurry blend of exotic herbs, spices and sauces without silverware, and this is no exception. Use your bacon naan as your spoon and really get in there and shovel some hefty scoops straight into your mouth. I’m pretty sure once you start eating this you’re not going to be able to stop, so get after it!

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com
Print
Creamed Curried Spinach with Bacon Naan
Prep Time
20 mins
Cook Time
10 mins
Total Time
2 hr 30 mins
 

A vegan, Indian-inspired curried spinach dish is accompanied by homemade naan studded with crunchy, salty bits of bacon. 

Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the bacon naan:
  • 3/4 cup water, bathtub temperature (about 110 degrees Fahrenheit)
  • 3/4 cup milk, bathtub temperature (about 110 degrees Fahrenheit)
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup nonfat plain Greek yogurt
  • 3 1/2 cups flour
  • 4 pieces cooked bacon, chopped
For the creamed curried spinach:
  • 2 cups raw cashews, soaked in water for at least 4 hours (or up to overnight)
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 1/2 cups filtered water
  • 1 tablespoon coconut oil
  • 3 garlic cloves, peeled and minced
  • 1/2 small sweet yellow onion, diced
  • 1 8-ounce bag fresh spinach
  • 1 cup halved cherry tomatoes
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch red pepper flakes
Instructions
  1. First, make the naan. In a medium mixing bowl, combine the water, milk, yeast and salt. Next, add the Greek yogurt and honey, then slowly stir in the flour. Before the mixture gets too thick, stir in the chopped bacon and continue stirring until all ingredients are combined and a sticky dough forms. Cover the bowl with plastic wrap and let sit in a warm place, away from drafts, for about two hours or until doubled in size. 

  2. With lightly floured hands, punch down the dough and divide into six even pieces. (The dough will be quite sticky, so just keep adding enough flour until you can handle it without all of it sticking to your fingers.) 

  3. Heat a griddle over medium heat on the stove. Spray with nonstick spray (I used coconut oil spray from Trader Joe’s.) Using your hands, form each piece of dough into a flat, oval shape that’s about 1/4-inch thick. Place the dough (working in batches) on the griddle and cook for about 3 minutes each side, until it becomes slightly charred and feels like it’s been cooked through. If your naan seems to puff up a lot when it’s cooking on its first side, simply flip it once that side’s done and then press down with the back of a spatula while it’s cooking on its second side. This will help it spread out more and cook more evenly.

  4. Remove cooked naan from griddle and keep in a warm oven until ready to serve.

  5. Next, make the curried cashew cream. Drain the cashews from their soaking water and add to a high-powered blender with the curry powder, ½ teaspoon salt and filtered water. Puree until a creamy sauce forms, adding a tad more water if needed. Measure out two cups of the cashew cream and reserve the rest for another use.

  6. In a large saute pan, melt the coconut oil. Add the garlic and onion and saute until fragrant and translucent, about 3-5 minutes on medium-high heat. Turn the heat down to medium-low and add about 1/3 of the fresh spinach to the pan, stirring until the spinach begins to wilt. Add the tomatoes. Next, add about 1/3 of the curried cashew cream. Continue this process two more times, until you’ve used up all of the spinach and the whole two cups of the curried cashew cream. 

  7. Stir in the lemon juice, salt, pepper and red pepper flakes. Simmer on low until ready to serve. Serve with bacon naan. No utensils required!

Recipe Notes

The Bacon Naan recipe was adapted from the No-Knead Grilled Naan recipe on Girls Versus Dough.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com