Archive for the ‘Entrees’ Category

Pot Roast Take 2: Taco Tuesday!

August 28, 2018

Yesterday I told you that the pot roast would be really versatile if you used pretty neutral seasonings.  Today I’m going to prove it!  Pot roast tacos.  These take about 15 minutes to do so they’re perfect for Taco Tuesday.  Or any other day when you’re short on time!

All you have to do is shred the pot roast and warm it up in a pan with some salsa.  It’ll be easiest if you cut off a hunk of the pot roast and then scrape the pot roast gravy off the edges.  If there’s some it’s not a big deal, but you probably don’t want a lot of it.  I’ve been known to rinse it off.

Use two forks to pull the roast into shreds.  This part is important.  It makes the tacos easy to eat with roast in every bite.  If you leave it in big chunks two bad things will happen.  First, the salsa won’t flavor the meat very much.  Second, when you eat it you’ll have some bites with big chunks of meat and some bites with no meat.  No one wants that.

I chopped some lettuce to put on the tortillas.  I like to put the lettuce on the bottom because it helps protect the tortilla from the juice coming out of the meat and salsa.  It gives you a fighting chance of finishing the taco before the tortilla comes completely apart.  I topped these with thinly sliced radishes for a fresh bite.

These could really have used a little dairy to put them over the top – sour cream, crema, shredded jack cheese.  I had none of the above so I forged ahead without.

Damn fine tacos.  And pretty cool that they started out as a pot roast!taco


Christening the Dutch Oven Pot Roast

August 27, 2018

Last week I celebrated my birthday.  I’ve been saving my pennies for some time now to get a Le Creuset Dutch Oven.  I gave away 2 largish such pots earlier this year because the enamel was scratched or cracked.  I use my big dutch oven a lot in the Fall and Winter, thus the need to replace it tout suite.  I did a ton of online comparing of Le Creuset and Staub and Lodge.  I landed on the 7 quart Le Creuset in Flame.  Happy birthday to me!


Let me start by saying that I planned to get the 9 quart pot until I saw them in person.  I barely know enough people to need a pot that big and I certainly don’t feed that many people hardly ever.  And, more to the point, after I had to lift this 7 quart pot, full of pot roast, vegetables and liquid, out of the oven, I was awfully glad it wasn’t any bigger or heavier.  I might have needed assistance to use the other pot.

All that to say that I christened my pot today with a beautiful pot roast.  Normally I’d only do something like this on a weekend because it takes forever to cook.  Today, I had leftovers so I used my lunch time to peel and chop vegetables and get this in the oven.  It’s perfectly happy to sit a while so it’s fine that it was finished by 3:30.

Not much is easier than a pot roast.  And if you stick to pretty basic seasonings, you can do a lot with it.  If you don’t get around to that, it freezes well too.

This beautiful roast is from my friends at Greenway Beef.  I visit them at my farmers’ market nearly every Saturday.  I just love the Clarks.  They’re all so nice!  When I’ve come up short on funds at their stand, they’ve always let me take my beef and bacon and whatever else home and get the money to them later.  Good people they are.  Anyway, they also know a lot about beef.  A few generations of cattle farming will do that for you.  This is hormone-free, grass grazing beef from here in Virginia.  Mike Clark is the one who told me that grass fed beef needs less cooking time than grain fed beef.  That one piece of information has saved me a lot of disappointment and money in ruined dinners!  (If you’re in Central Virginia, note that Greenway also has a regular storefront in Midlothian)!

There’s not much that’s easier to make than pot roast.  Do it in the crock pot if that works better for you.  You need a beef roast (chuck, shoulder, rump, bottom round), some chunky root vegetables and some stock.  Throw in some wine if it makes you happy.  That’s really it along with salt and pepper.  And time.  You need a lot of time – for waiting, not for doing stuff.  These cuts of meat are on the tougher side so you have to cook them a long time.

There are a million ways to do this.  This is what I did today.  Tomorrow might have been a completely different story.

Here’s what you need:

  • 1 T olive oil
  • 3 1/2-4lb roast
  • 3 cloves garlic, smashed
  • 1 large sweet onion, cut into chunks
  • 1-2 T tomato paste
  • 1 C  dry red wine (optional)
  • 2 C beef stock (increase by 1 C if not using wine)
  • 2 large carrots, peeled and cut into 2 inch pieces
  • 2 turnips, peeled and cut into pieces
  • 5-6 small white potatoes, quartered


Here’s what you do:

  • Rub salt on all sides of the roast
  • In a cast iron, or other oven suitable pot, heat the oil
  • Brown the roast on all sides, remove from the pot


  • Add the onions and garlic, saute 2-3 minutes
  • Add tomato paste


  • Add the wine, stir until liquid is reduced by half, scraping the brown bits from the pot


  • Add the stock
  • Return the roast to the pot
  • Add the vegetables


  • Bring the liquid to a boil
  • Cover the pot and place in the oven
  • Cook 2 1/2 – 3 hours


Remove the meat and shred with a fork.  Remove the vegetables.  Leave about half the liquid in the pot and cook down for gravy.  If it needs to thicken, whisk in 1 T of flour and bring to a boil.  Use the rest of the liquid to cover any leftover meat.

You can use the leftover pot roast for sandwiches or tacos or pot pie.  So good.

For the veggies, I don’t actually like these soft vegetables a ton.  You know what I do like?  Mashed potatoes.  So mashed root veggies will work just as well!  I’m just as happy to throw all of these in a bowl with some of the cooking liquid, a little milk, and a little butter.  Voila!  Except, no.  There’s a reason you’ve never seen such a thing on a restaurant menu.

Let’s start with the fact that carrots and turnips have a lot of water in them so they don’t actually whip up like potatoes.  Then there’s the fact that they’re all a murky brown color already.  So, you end up with something that mostly looks like lumpy dog food.  It’s really unappetizing to look at.  It tastes pretty good, but it’s very hard to get past the look of it.  I ate them tonight, but the rest went in the trash.

Just leave the vegetables be.  Serve them alongside the pot roast like a regular person.

Seafood Sunday Fish Chowder

August 26, 2018

One more kitchen adventure for today.  (See earlier posts for today’s fried green tomatoes and quiche). I honestly have no idea when Seafood Sunday became a thing in One Woman’s Kitchen, but it seems to be a thing.  Tonight it’s fish chowder.  Yesterday I bought a beautiful piece of grouper at the farmers’ market.  I planned to have a lovely dinner last night, but I had no recipe in mind and I was way too tired to deal with it so I had crab dip (also purchased at the farmers’ market) and pita chips instead.  As it turns out, it works out well since I also bought a box of potatoes at the market and some corn.  Chowder it is!

Chowder might seem a little weird for August.  Heavy soup when it’s 80+ degrees?  But actually it’s exactly the right thing for summer.  The seafood is fresh and so is the corn and the new potatoes were dug 48 hours ago.  Can’t beat that.  I threw a salad on the side to make it a little lighter.  Some artisan lettuce, mandarin oranges, and olives.  Nice sweetness, citrus, and brine to balance out the creamy chowder.  Yum!

There are only a few ingredients in chowder so they should be good ones.  The fish, potatoes, corn, and broth should all be top notch if you can swing it.  I give myself an A on everything except the broth.  I bought a can of chicken broth.  Sometimes sacrifices have to be made for convenience sake.

What’s interesting, and great, about this chowder is that the fish mostly steams in the pot with the heat turned off.  That means you’re at much lower risk of having over cooked, rubbery fish.  Always a risk for me in seafood soups.   That 10 minutes when it’s just sitting also gives you time to put together a salad or have a little wine or slice some bread.

Amazingly enough I made a relatively small batch of this so only another meal or two.  This is key in seafood dishes since the leftovers only last so long.

So, here’s what you need for 3-4 servings:  you don’t really need the rose, but it’s a nice addition for the cooking process!


  • 1 T butter
  • 1/2 onion, diced
  • 2 celery stalks, diced
  • kernels from 1 ear of corn
  • 2 C cubed potatoes
  • 2 C chicken broth
  • 1 T herbes de Provence
  • 1/2-3/4 lb of firm white fish
  • 1/2 C heavy cream
  • 2 slices cooked bacon for crumbling

Here’s what you do:

  • Melt the butter in a medium soup pot
  • Add onions and celery, saute 5-6 minutes
  • Add corn and potatoes
  • Add chicken broth, making sure it covers the potatoes.  Add water to cover if needed.
  • Add the herbs and some salt.  You’ll want to add more salt than you think you need.  It needs to penetrate the potatoes and fish.


  • Bring to a boil.  Boil 10 minutes.  Until the potatoes are tender on the outside and firm in the middle.
  • Add the fish.  Reduce heat to achieve a low boil.  Boil 5 minutes.
  • Cover and turn off the heat.
  • Let the soup sit 10 minutes.  The fish will finish cooking.
  • Stir in cream.


  • If the chowder is too thin, whisk in 1 T of flour and bring the chowder to bubble.  When the consistency is right for you, turn off the heat.
  • Ladle into bowls and crumble bacon over each one.  Add chives or green onions if you like.
  • Serve with bread or crackers and a salad.


How was it?

I love hearty chowder.  The potatoes and fish go so well together.  The corn adds a little sweetness and the bacon adds a smoky, salty finish.  And the salad with oranges and olives is a terrific balance.  Works for lunch or dinner.  Or serve the chowder as a first course with a seafood platter or nicoise salad.  I’m looking forward to the leftovers!

Breakfast All Week Quiche

August 26, 2018

I’ve got a bunch of work to do in this week coming up so I want to make the cooking as easy as possible.  I’m a hot breakfast every day girl.  Quiche makes that super easy.  It keeps well and reheats well.  You can do individual ones in muffin tins if you need to take them on the go or want to freeze them in portions to use later.  I’ll be eating this every day next week so I did a big one.

You can make any kind of quiche you want.  This is another great way to clean out the odds and ends.  Have a little ham or bacon left?  Chop it up and throw it in.  Half an onion or pepper?  Same.  Use a store bought crust if the thought of making one stresses you out.

This is a spinach, onion and feta quiche because I had leftover spinach.

All you have to do is whisk 1/2 C of half and half into 4 eggs.  Add in your meat, veggies and cheese.  If you’re using onions or peppers, it’s nice to saute them until they’re soft before you add them.  If you forget, don’t worry about it.  This quiche is going to cook 40-45 minutes so everything will cook through anyway.  I do make sure I use meat that’s already cooked though.

Pour your egg mixture into an unbaked deep dish pie shell.  Put it in a 375 degree oven until the middle doesn’t jiggle much when you gently shake the oven rack – about 40-45 minutes.  It will probably puff up as it cooks.  It will settle back down as it cools.


One tip, I put my quiche pan on a baking sheet.  It makes it a lot easier to get the full, liquidy dish into the oven without spilling.  And if it spills over when it’s cooking, it doesn’t go all over the oven.

And now I have hot breakfast the rest of the week just seconds away in the microwave!


Pasta Friday: Fridge Leftovers and Fettuccine in Lemon Parmesan Sauce

August 24, 2018

Half Marathon training is starting in earnest tomorrow.  5 miles.  Not long, but not throwaway either.  Time to get my pasta Fridays started.  Settle in folks, we’ll be carb-ing on Fridays until November.  Since tonight is the first pasta Friday in a while I wasn’t really prepared.  I usually have some half bags, clamshells or baggies of veggies in the fridge though, so that’s a good start.  Tonight I also had a half a lemon, 1/4 C of cream and a single chicken breast to go with some spinach, carrots and a red onion.  Dinner!

I decided to try poaching the chicken.  Let me just say this isn’t easy and I didn’t do it well.  It takes patience.  I’m not always long on patience.  Poaching chicken is not boiling chicken in fancy water.  You’re supposed to start everything cold and simmer it really low until it’s just done.  All I can say is that I started with cold chicken stock; a clove of garlic; a slice of lemon; and a chicken breast that I’d already sliced to speed things up.  Mistake one.  I should have left it whole and sliced it when it was done.  I brought it to a very low simmer.  It didn’t look like it was enough so I turned up the heat just a little.  Mistake two.  While my attention was on the rest of dinner, the stock started to boil.  So, I had boiled chicken. I turned it down immediately, but it was too late.  Not terrible, but tougher than I would have liked.

Nothing mysterious about the vegetables. A little olive oil heated until it shimmered and in go the carrots and onions.  Let them saute until they start to brown.  Don’t add any salt yet.  If you add salt now you’ll pull the water out of the vegetables and they’ll steam more than saute.  After 2-3 minutes add some minced garlic.  One clove is plenty.


Now it’s time for the sauce.  This is a super light cream sauce and you can make it in the pan with the veggies.  Bonus points for not dirtying another pan!  Just push the vegetables to the side to give yourself a little room to work.  Here’s what you need, plus some of the poaching liquid or pasta water if you didn’t poach the chicken:


Melt the butter and stir in about 1 T of flour.  Keep stirring it so it doesn’t burn.  Then add just a little cream.  Keep stirring. It will thicken quickly and you’ll have a paste.  That’s what’s supposed to happen.

Stir in some poaching liquid so now you have a sauce consistency.  It will be thinner than you’ll end up with.  Add the rest of the cream and bring the sauce to bubble.  It will thicken some.  Add a little more poaching liquid.  You’ll need it to cook the spinach.


Stir the spinach in until it wilts.  Let the sauce bubble and thicken a little more.  Stir in about 1/2 C of grated parmesan.  Add in the cooked pasta.  It works best if you use tongs to mix everything together.  Grate about 1/8 t nutmeg over the top along with freshly ground black pepper.


Remove from the heat and squeeze half a lemon over the pan.  Add in the cooked chicken.





Greens, Beans and Scallops

August 20, 2018

It’s birthday week in One Woman’s Kitchen!  Mostly that means I won’t be cooking that much.  I plan to eat a lot of tacos, french fries and cake.  All made by someone else and brought to me on a festive platter.  So, I thought it might be a good idea to squeeze in some beans and greens here at the beginning.  The scallops are a bonus.

No real recipe here and lots of possible variations.  I really wanted arugula so I wouldn’t have to cook the greens part, but there was nary a leaf of arugula at the store last night.  The lacinato kale looked better than the chard so that’s what I bought.  You could use spinach too.  I had that for lunch so some variety seemed good.

I did make the beans.  The hardest thing about that is remembering to soak them the night before.  These are dried Great Northern Beans, soaked overnight and cooked for almost an hour with diced onion, olive oil, salt and enough water to cover them by a couple of inches.  Cook them as long as you need for the texture you want.  I like them pretty soft for this.  If you cook them too long and they’re mushy, puree them and put the beans under the greens instead of on top of them.  If you forget to soak them or need a really quick dinner, use canned ones instead.

Chop the greens.  Cook them with olive oil and diced garlic until they’re tender.  If you want them really tender, add just a little water and cover the pan so they steam.  Just be sure to cook out all the liquid in the end.

And the key to the scallops is to pat them dry and put them in a smoking hot pan with some butter.  Two minutes on either side.  Time it.  Really.  If you’re standing there waiting it will seem like forever.  If you’re trying to do other things you’ll overcook them.  Overcooked scallops chew like rubber bands so avoid that if you can.  And don’t move them while they’re cooking.  It’s the sitting still that gives them a beautiful sear.

Finally, squeeze a little fresh lemon juice over each bowl. Resist the urge to add the lemon juice to the greens or beans while they’re cooking.  Adding it at the very end makes it really bright and wonderful.

Here’s what you end up with!  Yummy, healthy, fast.  All good things for a Monday!  You can also serve this as an appetizer course with small amounts of beans and greens and one scallop on the top.  That’s prettier with pureed beans on the bottom and greens on top of them.IMG_2961

Seafood Sunday Shrimp and Grits

August 12, 2018

For some reason Sunday has become seafood day here.  Maybe because I often have time to go to the good market and pick out something nice or something I can’t get in my regular grocery.  It’s just shrimp today, but feels special anyway.  Elegant comfort food.

There are as many ways to make shrimp and grits as there are people who make it.  Pro and con tomato.  Pro and con meat.  Pro and con cream.   Pro cheese grits, pro regular grits.  I tend toward pro meat, neutral tomato and con cream.  I love cheese grits, but not with shrimp.  I’m not a cheese and seafood person for the most part.

Tonight I had a recipe from The New York Times as inspiration – added some ham, removed some tomato paste, butter grits instead of cheese.  It’s not my favorite ever shrimp and grits, but the worst shrimp and grits I’ve ever made is still better than a lot of things I’ve made.  And on a very rainy Sunday with my basement taking on water, it was lovely to have.

A couple of comments before we get started.  One – make your grits first.  They’ll keep.  If you have both things going at once your grits will stick to the bottom or your shrimp will overcook or you’ll forget something.  Just get the grits done before you move on to the shrimp and sauce.  Second – do your prep work.  Get your shrimp peeled and deveined.  Get your chopping done. Put stuff in bowls so once you get started, you can just dump stuff in the pan.  It’s more dishes, but really worth it.

Step 1:  Make the grits

  • Follow the instructions on the package.  Use stock instead of water if you want.  Add cheese instead of butter at the end if you want.  I used half chicken stock and half water.


  • NOTE:  Unless you’re sure you’re going to use all of the grits for this dish, don’t use your shrimp stock in the grits.  If you have leftover grits, and I always do, they’ll be a lot more versatile if they don’t taste like shrimp.

Step 2:  Make the shrimp mixture

Here’s what you need: (see, chopping already done)


  • 4 tablespoons butter
  • ¾ cup chopped onion
  • ½ cup chopped bell pepper
  • 2 gloves garlic, minced
  • 1/2-3/4 C diced country ham
  • 1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
  • ½ teaspoon dried Herbes de Provence
  • 1/2 tablespoon flour
  • 1 pound medium to large raw shrimp, shelled (reserve shells for stock)
  • ½ to 1 cup shrimp stock
  •  cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • 2 dashes Tabasco

Here’s what you do:

  • For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper, garlic and ham until softened, about 3 minutes.


  • Add the tomatoes and juice and Herbes de Provence; bring to a simmer. Cook for 2 or 3 minutes.


  • Sprinkle with flour and stir well.
  • Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.
  • Add 1/2 cup stock and cook for 2 to 3 minutes more.


  • Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp.
  • Heat thoroughly, being careful not to let it come to a boil. Taste for salt.


Goat Cheese and Fresh Tomato Pasta

August 9, 2018

International Vegetarian Week continues!  I had to take one of my precious pups to the vet for a biopsy today.  A little stressful.  Comfort food definitely on the menu tonight.  And something super easy with limited chopping and very few dishes, please.  I was worn out before I ever started tonight.

Pasta to the rescue.  At the farmers’ market last weekend I bought a lovely box of little heirloom tomatoes and some local goat cheese.  Dinner done, pretty much.  I did saute some minced garlic and sliced shallots because I had them.  A sweet or red onion would have done the trick as well.  I had some basil in my herb pot so I threw that in at the last minute.  One knife, one pot, one pan.  Beautiful.

The key to a goat cheese pasta is the pasta water.  You use some pasta water to melt the goat cheese and create the sauce.  The more starch the better in the pasta water.  So, boil your pasta in the smallest amount of water that you need to cover the pasta and make sure it has a little room to move around.  The less water, the more concentrated the starch will be.  That will help make the sauce feel like a sauce and not like watery goat cheese.  So, pour some of your pasta water in a cup before you pour it all down the drain!

Add the tomatoes at the end.  You want to toss them with the pasta long enough for them to get warm. If you add them too soon they’ll start to fall apart. The peels will separate and you’ll just have chunks of cooked tomatoes.  There are worse things, of course.  But these are such beautiful little tomatoes I want them to maintain their original form.

Did I meet the limited chopping criteria?  You be the judge.  I did quarter these tomatoes before I added them.


Did I meet the comfort food criteria?  You bet.  Cheesy pasta always fits the bill when you need a little hug from your dinner.  And this is light enough with the fresh tomatoes that you get points for sophistication as well.  A pretty neat trick for comfort food!


And it’s beautiful!  So that’s a bonus!

Quinoa Salad, some options

August 9, 2018

If you’re like me you’re frequently trying to figure out what’s for lunch.  Something at least kinda healthy, easy, cheap.  Grain and pasta salads are a good place to start.  Here’s my problem with these salads.  I start with some quinoa (or couscous or orzo or whatever).  It doesn’t look like too much.  I add a few vegetables.  Maybe some beans or chicken or shrimp.  Maybe some cheese.  Now it’s a vat.  My small amount of quinoa has become a behemoth dish that 8 people could eat for a week.  Likely you can’t freeze it.  Probably you’re going to be sick of it before it’s gone.  Definitely some of it is going in the trash.  Not good.  So what do you do?

You start with a base.  The things you would include in any variety of dishes:  onions, peppers, garlic.  Then you make up small amounts of salad with different things added.  So, start with 1/3 of your quinoa, onions, peppers and garlic and add black beans, corn, cumin and jalapenos.  Take another 1/3 and add chicken or chickpeas, feta, cucumbers, and lemon juice.  Take the last third and add sweet potatoes, green onions, crushed red pepper, and a peanut butter dressing.  Now instead of 6-8 portions of the same old thing, you’ve got 3 completely different dishes without having to start from scratch each time!

This approach was a revelation to me.  I don’t mean that you have to make all 3 dishes at the same time.  In fact, don’t.  Put the base together.  It will keep in the fridge.  Make the individual dishes as you need them.  One note, even if you think you’re going to use tomatoes in all varieties of your dish don’t add them to the base.  Tomatoes really suffer from refrigeration so add them fresh every time.

So, here’s my quinoa salad from lunch today.  It has green onions, bell pepper, paneer (left from yesterday’s palak paneer), cucumber and a dressing of lemon juice, white vinegar, olive oil and honey.  I didn’t make a ton of this, but I’ll probably still change up the protein as I eat my way through it – chickpeas, shrimp, chicken.


You’ll notice that I broke my rule of not adding the tomato at the beginning.  I didn’t have much of a choice.  This lovely orange tomato was already sliced so I decided to finish it off rather than leave it to deteriorate.

It checks the boxes for sure:  healthy, easy and cheap.  Oh, and it’s good!


Palak Paneer

August 8, 2018

It’s turned out to be International Vegetarian Week in One Woman’s Kitchen!  And that’s not a bad thing.  I love it when I get to remind myself that there’s a whole world of yummy food out there.  And if it’s mostly plants, well, Michael Pollan would be proud.  I’m not giving up bacon any time soon, but this is the second of two fantastic dishes to come out of the kitchen this week! (See the Vegetarian Enchiladas for the first one.)

I’ve actually made a version of this before.  It’s a recipe from a Rasika cookbook.  Rasika is my favorite Indian restaurant in the US. If you’re ever in DC and you like Indian food, make it a destination!  Last time I made Malai Palak, so no paneer.  It’s not that hard, and nothing too unusual except for the fenugreek powder, which I leave out.  This time I wanted to add a protein and I choose paneer instead of chicken, which would work just as well if you’re not vegetarian.

If you’re not familiar with paneer, it’s a very firm cheese.  It tastes to me like cottage cheese might taste if it came in a block.  It doesn’t melt so it will hold its shape when you add it to boiling spinach.  It’s available in most large grocery stores, but if not, certainly in an Indian market.

One of my favorite things about this recipe is that there’s no need to stem the spinach.  I’m pretty OCD about removing the stems even from baby spinach. I think they’re ugly to look at and unpleasant to deal with as you eat.  This spinach is going in the food processor so it doesn’t matter!

The key to making this successfully is mis en place.  Translation:  get your act together before you start.  Blanch all the spinach.  Do all your chopping.  Get out your spices so you don’t have to hunt for them when you need them.  Once you get started, things move fairly quickly.  The second tip is when it says “stir constantly,” do it.  It’s a defensive move as much as a cooking instruction.  Keeping the mixture moving prevents a lot of cursing.  Because it prevents being splattered by boiling hot spinach, which HURTS.  Warning issued.

First things first.  Blanch the spinach (a pound of it).  All that means is put it in a pot of boiling water for a few seconds, until it wilts; and then pull it out of the pot and move it to a bowl of ice water.  That stops the cooking and keeps the bright green color.  Set it aside in a strainer and let it drain. Don’t worry too much about getting the water out.  You’re going to add water to it in a sec.  Add the spinach to a blender or food processor and some water, up to a cup.  Puree.

Beyond the spinach here’s what you need:


  • 1/4 C vegetable oil
  • 2 T minced garlic
  • 1/2 t cumin seed
  • 2 1/2 C diced onion
  • 1 T minced fresh ginger
  • 1 t minced thai chili or jalapeno
  • 1/2 t turmeric
  • 1/4 C  heavy cream (optional, but good)
  • 1 C paneer cut into 1/2 inch cubes
  • 1/2 t salt

Here’s what you do:

  • Heat the oil in a large pan.  When it shimmers add the cumin seeds and garlic. Brown the garlic.  30 seconds.
  • Add the onions.  Cook until the onions are brown. 5 minutes


  • Add the ginger, jalapeno, and turmeric.  Stir 30 seconds.  Add the spinach. (Watch the splatter!)


  • Stir constantly for 5 minutes.
    • You  know how two minutes talking to a friend is completely different than two minutes brushing your teeth?  This is a tooth brushing 5 minutes.  Watch the clock or set a timer.


  • Reduce the heat.  Add cream, paneer, and salt.  Bring to a boil.  Stir another 5 minutes. Same rules apply about the splatter.


I served mine over rice so it felt like a full meal. Feel free to serve it as a side or with naan.  Frankly it’s also amazing over eggs.  This is a food I could eat 3 times a day.  The paneer adds a nice texture.  The bad news is that it won’t take me long to get through this batch.  The good news is that it’s not that hard to make more!