Peneer with spinach and cheese

1 1/4 cups basmati rice

• 1 cup vegetable oil
• 8 ounces paneer cheese cut into 1 inch cubes
• 3 tablespoons ghee or vegetable oil
• 1 dried red hot chile, crushed
• 3 bay leaves
• 1 teaspoon black peppercorns
• 2 1/2 cups water
• Salt, to taste
• 4 ounces fresh spinach, chopped

Directions

Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F.

Line a sheet pan with paper towels. Heat the oil in a frying pan on medium heat to 350°F. Test the oil with a cube of cheese: the cheese should begin to bubble immediately. Lightly fry the paneer until golden brown, about 3 minutes. Remove with a slotted spoon and set aside to drain on lined baking sheet.

Heat the ghee or oil in a 3 1/2 quart ovenproof pot with a tight lid and fry the red chile, bay leaves, and peppercorns for 1 minute on medium-high heat. Stir in the rice and fry for 2 minutes. Add the water and salt and bring to a boil. Add the cheese, reduce the heat to low, and cover. Simmer for 10 minutes, adding a few tablespoons of water if the rice gets too dry.

Stir in the spinach and cook uncovered until the water has evaporated, 5 minutes. Cover with a damp kitchen towel and the lid and place in the oven to bake, 5 minutes.

Remove from oven and let stand for 5 minutes. Discard the bay leaves. Adjust salt to taste and serve hot.

Read more: http://www.kitchendaily.com/recipe/spinach-and-paneer-cheese-pulao-151837/#ixzz1kysj8pLw

Spinach Cup Cakes

1/2 cup of bread crumbs or instant potato flakes
1/2 cup chopped onion
1 cup prepared mashed potatoes
10-oz chopped spinach, thawed and squeezed dry
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
2 cups milk( seems like a lot you may want to eyeball it)
2 large eggs
1 cup of grated parmesan cheese

Oven set at 375. Coat mini muffin cups with some oil spray and dust with the bread crumbs or instant mashed potato flakes. Saute the onions in a little olive oil till tender about 4 minutes. Combine the mashed potatoes and onions, spinach, garlic, salt and pepper. Mix in the eggs and milk. Blend well and add the cheese. Fill each muffin cup with 2/3 of the potato/spinach mixture and bake for about 25 minutes, until browned and set~

Makes 1 dozen appetizers