India-inspired supper.
Last night, I was in the mood for something warming, something spicy, but not hot. Garam masala, an Indian spice blend, fit the bill nicely, and with what I had on hand, this was the result.
Creamy Rice
In a casserole, place 1 cup rice and two cups of chicken broth. Cook in the microwave, stirring every 5 minutes. The rice is done when it is tender and there's just a little creaminess left on the surface.
Garam Masala ground beef
In a frying pan, brown a pound of ground beef. When all traces of pink are gone, drain off most of the fat and add about two tablespoons of garam masala and a cup and a half of water. Simmer until most of the water has evaporated. You should have about half a cup of liquid still in the pan.
Cheesy Spinach.
If you have the lovely white cheese from India, you can make palak paneer properly. If you're faking it, Velveta will work. In a casserole place a can of spinach, well drained, and press in some cubes of cheese. Heat until the cheese melts.
To serve, make a spread of rice on the plate. Top with the beef and the sauce from the beef. Spread the spinach out on the other side of the plate, leaving the cheese on top, and as intact as you can.
The contrast of the warm spice of the beef with the smoothness of the cheesy spinach is nice. It was yummy. Even Tim, who doesn't care for spinach, liked it.
Creamy Rice
In a casserole, place 1 cup rice and two cups of chicken broth. Cook in the microwave, stirring every 5 minutes. The rice is done when it is tender and there's just a little creaminess left on the surface.
Garam Masala ground beef
In a frying pan, brown a pound of ground beef. When all traces of pink are gone, drain off most of the fat and add about two tablespoons of garam masala and a cup and a half of water. Simmer until most of the water has evaporated. You should have about half a cup of liquid still in the pan.
Cheesy Spinach.
If you have the lovely white cheese from India, you can make palak paneer properly. If you're faking it, Velveta will work. In a casserole place a can of spinach, well drained, and press in some cubes of cheese. Heat until the cheese melts.
To serve, make a spread of rice on the plate. Top with the beef and the sauce from the beef. Spread the spinach out on the other side of the plate, leaving the cheese on top, and as intact as you can.
The contrast of the warm spice of the beef with the smoothness of the cheesy spinach is nice. It was yummy. Even Tim, who doesn't care for spinach, liked it.