Creamed Curried Spinach with Bacon Naan

Vegan, Indian-inspired creamed curried spinach is accompanied by homemade naan studded with crunchy, salty bits of bacon. 

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Sometimes I just don’t know how I come up with certain things. 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
Prep Time
20 mins
Cook Time
10 mins
Total Time
2 hrs 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

Savory Bacon Oatmeal

This Savory Bacon Oatmeal is not-your-average oatmeal with miso, bacon and leeks mixed in and your favorite eggs thrown over top.

Savory Bacon Oatmeal | CaliGirl Cooking

I know it hasn’t been long since I shared this Slow Cooker Superfood Oatmeal with you, but I just had to shout this Savory Bacon Oatmeal recipe from the rooftops because, guys, it is THAT good. I have to admit, it took me a little while to hop on the savory oatmeal train, but I am sooo glad I did. This turned out to be the perfect example to show that, even if you might be unsure about a recipe, you should always, always, always give it a shot, even if it intrigues you just a little bit. You never know when it will come out as amazing as this dish and turn you into a new person i.e. a Savory Bacon Oatmeal lover!

Because I was so unsure about embarking on a savory oatmeal journey, I spent a lot of time dreaming up this particular recipe. I kept thinking to myself, “What flavors and textures will truly knock this out of the park and make it something I will definitely want to eat again?” Answers: (a) Bacon (b) Miso (c) Sautéed leeks (d) Toasted walnuts or (e) All of the above. I went the obvious route.

Savory Bacon Oatmeal | CaliGirl Cooking

Side note, but partially related topic: How does everyone feel about the new “every meal served in a bowl” trend? I personally love it! Out of the two camps of (a) being the type of person who mixes everything together on your plate as soon as you dish it up and (b) being the type of person who eats one ingredient at a time and doesn’t like the “mixing,” I definitely fall into the former camp. I think this is why I love bowl meals so much. Who’s with me?

And you know what’s great about this Savory Bacon Oatmeal bowl? It has enough diversity and nutrition that it can really be enjoyed for any meal of the day. We’ve got filling fiber from the oats and veggies, protein from the bacon and walnuts, and so much flavor you will keep coming back for more (thank you, miso!)

So here’s what goes into this bad boy: We start with our good ol’ rolled oats and cook ‘em up. Once cooked, we stir in our trusty miso paste. Not a ton, but enough to get that nice umami flavor in there. I think this is the KEY to this recipe. Seriously, it makes it so good.

We cook up some bacon separately and chop it into little bite-size pieces (bits if you will.) We also sauté some leeks, let them reach that slight golden-brown color, then add them to the mix.

For a little bit of crunch and texture (anyone else think oatmeal’s a bit too slimy without some added crunch?) we sprinkle on some toasted walnuts. We garnish with fresh avocado and sliced cherry tomatoes and then…wait for it….

Savory Bacon Oatmeal | CaliGirl Cooking

On top goes a beautiful, oozy over-easy egg for us to cut into to let that yolk just drip all over the rest of our Savory Bacon Oatmeal. Have I convinced you yet?

Savory Bacon Oatmeal | CaliGirl Cooking

What if I tell you this dish would pair perfectly with any of the following breakfast/brunch-themed cocktails? Harvey Wallbanger Mimosa, Lychee Lightning, Peachy Tangerine Kombucha Mimosa, or The Seelbach? Yea, I thought that might win you over.

Because this recipe was all about me trying new things, I want to hear from you: What was a “trend” or cooking idea you weren’t too sure about but acted on anyway? How did it turn out? Was it better or worse than you expected? Most importantly, what should I try next??

Savory Bacon Oatmeal
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
The classic breakfast turned savory with the addition of bacon, sauteed leeks, avocado and so much more.
Course: Breakfast
Cuisine: American
Keyword: bacon, breakfast, brunch, eggs, oatmeal
Servings: 4 people
Author: CaliGirl Cooking
Ingredients
  • 4 cups water
  • ½ teaspoon salt
  • 2 cups rolled oats
  • 1 teaspoon Genmai miso
  • 3 sliced applewood-smoked bacon
  • 2 leeks sliced (white parts only)
  • 4 eggs
  • ½ cup chopped walnuts toasted
  • 1 avocado sliced
  • Cherry tomatoes however many you want for topping
Instructions
  1. Combine water, salt and rolled oats in a large sauce pan over high heat. Bring to a boil. Once boiling, turn down the heat enough so you don’t have a boil-over and let simmer for about 20 minutes, or until oatmeal is cooked. Once oatmeal has finished cooking, stir in miso. Leave oatmeal in the pan on the burner but turn the heat down as low as possible.
  2. While oatmeal is cooking, prepare bacon. Place bacon slices in a medium nonstick sauté pan over medium heat. Cook until fairly crisp, flipping once. Remove from pan and set on a small plate lined with a paper towel. Reserve bacon grease in pan.
  3. Using the pan you cooked the bacon in that still has the grease in it, sauté your leeks. Continue cooking the leeks, stirring occasionally, until they are tender and have taken on a slight golden hue.
  4. Add sautéed leeks to oatmeal, stir to combine. Chop up bacon into small pieces, and add that to the oatmeal as well, stirring in until combined.
  5. Now, cook your egg. This is where you can be flexible. I recommend preparing the eggs in whichever style is your favorite! Of course, the over-easy egg is great because of the runny yolk, but if that’s not your thing, feel free to scramble or fry.
  6. Spoon oatmeal into individual serving bowls, then top with walnuts, avocado and tomato. Lastly, add the egg. Serve immediately.

 

Savory Bacon Oatmeal | CaliGirl Cooking

I’m diggin’ in!!

Bacon-Wrapped Potato Wedges with Cheddar and Mustard

These Bacon-Wrapped Potato Wedges with Cheddar and Mustard are the perfect party or Football Sunday snack.Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking

To be honest, I like football. But I don’t LOVE it (like die-hard , I-have-to-watch-it-every-weekend love.) And, to be blatantly honest, most of my love for the game comes from the fact that watching it usually involves adult beverages and delicious food whilst lazing around in comfortable clothes on a Sunday afternoon. Anyone else with me, here?

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking

That being said, I’m always a little more concerned with what’s on the menu than what’s on the TV when Football Sunday rolls around. Being the food blogger among my group of friends, the onus usually lands on me to figure out what we will be shoving our faces with while we watch the game. I think bite-size items are definitely at the top of my list, both because they don’t usually require a lot of serving utensils and because it leaves room for more variety – more fun that way!

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking

These Bacon-Wrapped Potato Wedges that I’m sharing with you today are (IMHO) the PERFECT addition to your “tailgating” menu for all of the reasons mentioned above (and then some.) They’re not super-healthy, but they’re not fried, so we’re winning at that. They have lots of protein (hello bacon and cheese!), and potatoes are vegetables.  Better yet, potatoes are starchy vegetables, which is a blessing in disguise because they’ll help provide a solid foundation for all of the brewskis (or more likely in my case, bubbles) that we will be consuming throughout the course of the day. Did I mention they’re wrapped in bacon? I think I’m a fan of this idea (see Exhibit A.)

The process is simple: we take a couple of good ol’ baking potatoes and slice them into wedges. We give them some salt-and-pepa love. We squirt some of our favorite mustard on to the wedges and shove on some cheese before quickly wrapping the wedge in a piece of bacon before all of the cheese falls off into the baking pan (or if, like me, you’re a huge fan of those burnt cheese skirts around your food, just purposely over-stuff these bad boys.) We then stick them into the oven for some roasting time while the beautiful aroma of bacon and cheese fills the house. [Side note: I just had a great idea, has anyone made a Bacon & Cheddar scented candle yet? If you know of one, please share, I will probably be disgusted once I smell it but the idea intrigues me…]

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking

Once these puppies come out of the oven, you’ll hardly be able to wait for them to cool enough before popping one in your mouth (but please do wait, or there is a 99.99999% chance that you will burn off the roof of your mouth and then all of our Football Sunday stuffing-your-face dreams will be smashed. You’ve been given fair warning.)

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking
Take note –> Cheese skirt

There’s the solid heartiness of the baked potato wedge, the classic pairing of the bacon and cheddar, and the little hit of surprise from the mustard that will make you keep coming back for more.

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking

Now, time to start exploring our drink options. I’m thinking there will be some of these, maybe some of these, but don’t be surprised if I come up with an even more festive drink option in the next couple of weeks…Stay tuned!

P.S. I’m thinking about doing a roundup of Super Bowl recipe ideas from some of my favorite bloggers. What do you think? Is this something you’d be interested in? As always, I love hearing your feedback!

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking 

Bacon-Wrapped Potato Wedges with Cheddar and Mustard
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The perfect party snack - potato wedges topped with mustard and cheese, wrapped in savory bacon.

Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, bacon, football, hors d'oeuvres, potatoes
Servings: 10 people
Calories: 217 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 large baking potatoes, cut into wedges
  • 1/2 cup mustard (choose your favorite flavor!)
  • 2 1/2 cups grated Cheddar cheese
  • 12 slices applewood smoked bacon, cut in half horizontally
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.

  2. Working one by one, take a potato wedge and cover it with a couple of dabs of mustard. Sprinkle on grated cheese, using a piece of bacon to try and contain it as much as possible (a little bit of spillover is inevitable.) Line potato wedges up on baking sheet. (You may need to bake the wedges in a couple of batches.)

  3. Place wedges in oven and bake at 400 degrees for 25-30 minutes, or until the bacon is cooked. Remove and let cool slightly before serving.

Recipe Notes

Drink Pairing: These are the perfect snacks to pair with just about any type of beer. Stay away from the dark stouts or porters, but everything else (from Budweiser to an IPA to a blonde, etc.) will pair just fine.

 

 

Bacon-Wrapped Potato Wedges with Cheddar & Mustard | CaliGirl Cooking

Forked.