* Spinach pasta

Ingredients:

2 cups leaves spinach chopped
200 grams Boneless chicken pieces
1 cup mushroom medium-sized chopped
4 cloves garlic, crushed
250 grams spaghetti pasta
1 tbs corn oil and 1 tbs butter
1 ts ground ginger
1 ts white pepper
2 ts salt
1/2 cup fresh cream
preparation:
Cook the pasta according to the instructions on the box.
In a sauce pan over medium heat, add oil and butter , then add chicken and stir until it browns.
Add spinach, garlic,mushroom and season.
Salt and cook for 15 minutes on low heat.
Add the fresh cream and leave them on medium heat for 5 minutes.
Place the cooked pasta in a serving dish, and distributed the spinach mixture and chicken on it

* Classic Beef Pot Roast

Ingredients



1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups coarsely chopped onion

1 cup dry red wine

4 thyme sprigs

3 garlic cloves, chopped

1 (14-ounce) can beef broth

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces

2 pounds gold potatoes, peeled and cut into 2-inch pieces

Fresh thyme leaves



Preparation



Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.

Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.

Garnish with thyme leaves, if desired.