Tag Archives: spinach

Creamed Spinach … and Pan Fried Pork Chops

Vegetable side dishes are few and far between on this LJ/blog and I can’t claim that this one is particularly healthy. But it tastes SO good. And it’s easy to make with a package of frozen chopped spinach and some inexpensive and easy to source ingredients.

The basic recipe is a copycat Boston Market recipe, which is itself an adaptation of a bechamel (2 tbsp all purpose flour,  2 tbsp butter and 1 cup milk) with a few additions.

Creamed Spinach – serves 3

2 tbsp butter or margarine
2 tbsp minced onion (1 very small onion)
1 clove garlic, finely minced
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp all purpose flour
1 cup milk, 2 % or whole
2-4 oz Philadelphia cream cheese, roughly cubed**
1/4 cup grated Parmesan cheese
salt and pepper to taste
water, if needed

** The lesser amount (2 oz) of cream cheese is enough, but I had some extra, and didn’t want it to go to waste.

In a large saute pan, over medium heat, saute the onion until it starts to pick up some colour. Add the garlic and saute for another minute or two.

Add the spinach and stir to combine with the onion and garlic.

Sprinkle the flour over the top and stir through to coat the spinach.

Pour the milk over the contents of the saute pan, add the cubed cream cheese and the Parmesan cheese and continue stirring until the cream cheese has melted. Taste and add salt, if needed, and a few grinds of fresh black pepper. Keep warm until ready to serve. If it gets too thick, add a bit of water to thin it down.

Serve with fried chicken or pork chops.

Advertisements

Victoria Day Weekend and Palak (Spinach) Paneer

Between taking time off for a bad cold which started with the sore throat from …. well, you can guess, and a Friday without any calls, I’ve been home for six days. And doing very little cooking that I can post about.

So, this palak paneer is a stretch to be creative with very little energy.

Palak, means spinach, but the more broadly defined saag paneer, which refers to various ‘greens’ including spinach, mustard greens and fresh fenugreek leaves, is the more commonly served vegetarian dish found on Indian menus. Paneer refers to a fresh cheese which you can buy in Indian grocery stores but make, quite easily, at home.

I combined a couple of different recipes I found on line for the recipe below.

Palak (Spinach) Paneer – serves 3-4

250 grams / 8-9 oz cooked spinach*
250 grams / 8-9 oz fresh cottage cheese (paneer), cut into 1 inch cubes
3 tbsp vegetable oil

For the gravy or sauce:

1/2 tsp cumin seeds (jeera)
1 bay leaf (medium to large)
1 onion, medium, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 or 2 fresh green chilies, finely chopped (or 1/2 tsp red chili powder)
1 pinch turmeric powder (haldi)
1/2 tsp freshly ground black pepper
1 tsp dry fenugreek leaves (kasuri methi), use 2 tsp if you want a more bitter taste
1/2 tsp garam masala powder
1/4 cup whipping cream or drained plain yogurt**
a pinch of sugar
salt as required
1-2 fresh tomatoes, blanched, peeled, seeded and roughly chopped (optional)

*  I used a 10 oz box of frozen chopped spinach, thawed and cooked according to package directions.
** I would have used the yogurt but I didn’t have any this time.

Blanch spinach leaves in boiling water for 3 minutes and drain well. Transfer to a large bowl of cold water with 1/2 cup of ice cubes in it and leave for 1 minutes to cold shock (stop the cooking). Drain the spinach well and puree in a food processor or blender if you want the spinach to be a fine puree. Otherwise, just chop as finely as possible.

Optional: Heat oil in a large saute pan over medium high heat. Pan fry the paneer cubes until golden brown on several sides to add additional flavour and texture. Remove the paneer cubes and drain them on paper towels.

Making the gravy or sauce:

In the same oil in which you pan fried the paneer, add the cumin seeds and the bay leaf and saute over medium high heat until the cumin seeds crackle. Then add the finely chopped onions and stir well cooking until they turn a light golden colour.

Add the ginger paste, garlic paste and finely chopped green chilies, stir and saute till the raw aroma of the ginger-garlic goes away. (If using the tomatoes, add them now.) Now add the spice powders – turmeric powder, black pepper, and dry fenugreek leaves, crushing the leaves before adding.

Stir well, reduce the heat to medium and add the spinach puree. Season with salt and sugar. Stir well, simmering the gravy for 5 to 6 minutes or until it thickens slightly and the spinach is cooked well.

Add the whipping cream along with the garam masala powder and stir very well. The cream should be mixed thoroughly with the spinach gravy.

Turn off the heat, add the paneer cubes and stir them gently with the rest of the gravy so as not to break up the cubes.

Serve the palak paneer hot with various Indian breads ie. rotis, naan, chapatis, paratha or cumin basmati rice or biryani rice.

I had to eat even though I was sick so I made some other quick and easy dishes …

pan-fried boneless pork chops with leftover enchilada quinoa and

roasted chicken drumsticks which had been marinated in Italian salad dressing, steamed broccoli dressed with sweet Thai chili sauce, vanilla bean panna cotta topped with a compote made with frozen blackberries, blueberries, orange juice and some orange zest.

I even made another sourdough tartine loaf with dried dill weed and minced onion. Great as a snack with some butter or toasted and spread with cream cheese.

Oh, and there was a sourdough pizza and sourdough pancakes with macerated strawberries and strawberry coulis.

Beef Duo – Curry and Individual Pot Pies

NOTE: I made the curry and the duck fat pastry as directed by the recipes in the links … ok, I used water instead of vodka in the pastry cause I didn’t want to waste the vodka. The filling for the pot pies started with the recipe on Allrecipes but I made some changes as briefly noted below.

I made the mistake of freezing an entire tray (2.6 lbs) of stewing beef when I brought it home so I wanted to get creative when I cooked it.

I recently saw an intriguing recipe for Punjabi Beef and Spinach curry which I wanted to make. It’s not a pretty dish when done, but the combination of herbs and spices sounded like they’d make a flavourful dish. I browned all the beef and set aside 1 pound for the second dish, a pot pie.

Beef pot pies are a great way of stretching your meat to serve more people and getting some veggies into your diet at the same time. I chose to do individual pies so I could freeze away the extras for future meals without worrying about the filling oozing out and making a mess or drying out.

Inside the pot pie … I think I need to make a bit more gravy but just adding some more broth which would make the gravy thinner should solve the issue.

I used a beef pot pie recipe that I found on Allrecipes though I made some adjustments to the technique including making a roux based gravy, with the liquid used to simmer the beef (~1/2 cup), to which I added a rounded tablespoon of dried French onion soup mix and about a cup of chicken stock.

And, instead of a frozen pie crust, I made a flavourful pastry with some duck fat instead of using all butter.