Saag-Chicken (Chicken in Spinach)

Ingredients:
Servings: 4-6
• 3 lbs chicken pieces, skinned and cubed
• 5 cloves garlic, minced
• 2 large onions, minced or extremely finely chopped
• 1 (400 g) can crushed tomatoes
• 1 inch ginger, minced
• 4 tablespoons milk
• 48 ounces spinach, washed & chopped
• 2 tablespoons butter
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 2 big cardamom pods
• 2 whole cloves
• 7 tablespoons oil
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 cup water
• 1 tablespoon water

Directions:
Prep Time: 20 minutes
Total Time: 1 and 1/4 hr
1. Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
2. Put the spinach in a pot, add 1/4C water.
3. Bring to the boil and remove from heat.
4. When cool, grind very well (almost to a paste) in blender and set aside.
5. Heat the remaining oil in a pan and add ginger, garlic and onions.
6. Fry until lightly brown.
7. Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
8. Sprinkle with 1 tbs water.
9. Cook for 10 minutes on a low heat.
10. Add chicken and milk to the pan.
11. Simmer until the chicken is tender (about 10 minutes).
12. Add spinach and garam masala to the pan.
13. Cook until spinach starts sticking to the pan (about 15 minutes).
14. Remove from heat, add butter and cover until ready to serve with rice.

For a vegetarian dish (Saag – Paneer), simply replace chicken with cottage cheese and follow the steps

Strip steak recipe

Ingredients

• 1 or more NY strip steaks at least an inch thick, if cooking more than one steak try to get them as close to the same thickness as you can
• Kosher salt and fresh ground black pepper to taste
• 1 tablespoon of a neutral oil (such as peanut)

Instructions

• Remove steak from refrigerator and season it liberally with kosher salt and pepper, place on a cooling rack inside of a half sheet pan
• Pre-heat the oven to 275º
• Cook steak in oven until its internal temperature is around 90-95º, approximately 20-25 minutes but it will vary based on the thickness of your steak. The end product will appear somewhat dried out and brown but should not appear cooked (or all that appetizing quite frankly).
• Heat a heavy bottomed skillet on high-heat, use enough oil to coat the bottom of the pan
• Once oil just begins to smoke, cook steak on each side for a couple minutes without moving it (this allows a crust to form). If your steak is extra thick add time to cook steak on the side.
• Place the steak on a cutting board and tent with foil, let stand 10 minutes and serve

Variations

• If you'd like to cook your steak to a higher degree of doneness, just add some oven time.
• While the steak is resting is a great time to make a quick pan sauce. Simply deglaze the pan with a liquid (water, stock, wine, etc), add some fat (butter or cream), and seasoning. Maybe some shallots too. Finish with a pat of butter and your sauce will have a gloss just like the pros. Just be careful that if you use alcohol it has the tendency to flame up--many eye brows have been lost during a pan sauce. 

[From http://www.itsfordinner.com/]

Pan Fried Pork Chops

Ingredients List: ½ cup all-purpose flour 1 teaspoon salt 1 teaspoon seasoned pepper 1 ½ lb wafer-thin boneless pork chops ¼ cup vegetable oil Directions: 1. Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour. 2. Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Drain and serve.

Pork Chops in Wine Sauce

Ingredients List:

2 garlic cloves, chopped
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon salt
Freshly ground black pepper, to taste
4 pork chops, 1-inch thick
2 teaspoons butter
1 teaspoon olive oil
¾ cup dry white wine

Directions:

1. In a large bowl, combine the garlic, sage, rosemary, salt and pepper. Rub the mixture firmly onto both sides of each of the pork chops.

2. In a large, heavy skillet, melt the butter and the olive oil over medium heat. Add the chops and cook until browned on both sides, 6 to 8 minutes total.

3. Add wine to skillet and bring to a boil. Cover, reduce to a simmer, and cook until chops are tender and juices run clear, 25 to 30 minutes.

4. Remove chops from skillet and set aside. Bring juices in skillet to a boil over high heat and cook until liquid is reduced and syrupy, 2 to 3 minutes. Pour over chops and serve.

CHUCK ROAST IN THE CROCKPOT

Read more about it at www.cooks.com/rec/view/0,1612,133185-248193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 pkg Knorr's onion soup mix 1 can beef broth 1 can Campbell's Cream of Mushroom soup 1 medium sized chuck roast In the morning, before leaving for work, or at night before going to bed, put all ingredients into the CrockPot and cook on LOW for approximately 6-8 hours.The beef will fall apart when finished. Serve over cooked and buttered egg noodles or steamed rice with steamed veggies on the side. EXCELLENT! [From Cooks.com]

Rump Roast Beef

Ingredients: 

 

1 rump roast
1 can beef broth
1 can cream of onion soup
1/4 can water

 

Preparation:

Mix soup and water. Pour broth and soup mixture over roast. Bake 3 hours at 325 degrees.

Baked Chicken Breast with Mushroom

Ingredients:
6 Boneless skinless chicken breast halves
4 tablespoons Butter -- melted
1/4 teaspoon Garlic salt
Pepper -- to taste
1/4 cup Celery -- chopped
1/2 pound Mushrooms -- sliced
2 3/4 ounces French fried onions
1/2 cup Monterey Jack cheese

Directions:

Combine the butter, garlic salt, pepper and celery in a large baking dish. Add the chicken, turning to coat in the butter. Bake, covered with foil, for 1 hour at 350F. Add the mushrooms to the baking dish, recover, and bake for 15 minutes. Remove from oven, top with cheese and french fried onions. Bake for 5-7 more minutes, uncovered, until cheese is melted.