Creamed Spinach

If you love creamy cheesy dishes like I do, than this creamed spinach recipe is an amazing way to enjoy cooked spinach.  It's not the healthiest way to eat it, but the small amount of cream goes a long way and is balanced out by the healthy greens. (or so I think).  The addition of cheese adds another flavor element.  I like to use a combination of Jarlsberg and Parmesan but other types would work well too.   

Ingredients:
2 tablespoons butter 
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
2 lbs spinach, washed and chopped (seems like a lot but it really wilts down)
1/3 cup heavy cream
1/2 cup shredded Jarlsberg cheese (or Swiss)
1/2 cup shredded Parmesan cheese
1/4 teaspoon nutmeg
salt and freshly ground pepper

Directions:
In a medium to large pot over medium heat, melt the butter and add the oil.  When the butter has melted, add the onion and garlic and cook until translucent, 5-7 minutes.  

Add the spinach, bit by bit, stirring and allowing it to wilt before adding the next handful.

Once the spinach has fully wilted, add 1 teaspoon salt and saute over medium until some of the liquid has reduced.  

 After about 10 minutes, add the cream.  Stir until heated and slighty reduced, 5 minutes.  Add the cheese and stir to melt. 

 

Add the nutmeg and 1/4 teaspoon black pepper to the mixture, and taste for more salt and pepper.   Let the creamed spinach cool slightly before serving.  This will help thicken the mixture.  Enjoy!

Chicken Saag

This is an easy and delicious Indian recipe, that we found by cracking open a cook book given to us by Lucian.  It's called Healthy Indian Cooking by Manisha Kanani and Shehzad Husain.   This dish definitely lives up to the book's title, because it is super healthy, made with spinach, tomatoes, spices, and non-fat yogurt.  It has a little heat from the jalapeno, but it's not too spicy.  Omit the seeds if you want to cut down on the heat level.  We loved this dish for the great flavor, and for being different from the usual Indian curries we've made in the past.  It goes great with rice or naan bread, and since it's made with spinach there's really no need for a vegetable side dish.

Ingredients:

8 oz fresh spinach (no need to get baby spinach for this one)

1 inch ginger, grated or finely minced

2 garlic cloves, crushed

1 jalapeno, roughly chopped

1 cup water

1 T olive oil

2 bay leaves

1/2 t black peppercorns

1 onion, finely diced

1 can diced tomatoes, with juices

2 t curry powder

2 t salt

2 t chile powder

1/2 cup non-fat Greek yogurt (or low-fat)

3 chicken breasts, each sliced in half

Directions:

Cook spinach leaves over medium-low heat in a covered pot, without adding water.  The spinach will wilt in about 5 minutes.  When it has wilted, take it off the heat.

In a food processor, combine the spinach, ginger, garlic, jalapeno, and 1/4 cup water.  Pulse until the mixture has formed a very thick sauce.

In a large saucepan, heat the oil over medium heat.   When it is hot, add the peppercorns and bay leaves, and fry for two minutes.  Then add the onion and 1 t salt.  Continue cooking for about 6-8 minutes or until onion has browned slightly.

Next, add the can of tomatoes and simmer for about 5 minutes.  stir in the curry powder, 1 t salt, and the chile powder, and cook for 5 minutes longer.

Stir in the spinach puree and 3/4 cup water and simmer for 5-7 minutes.   Add the yogurt, stir well, and continue to simmer for another 5 minutes.  Taste the sauce for salt and pepper.  At this point, your kitchen should smell delicious!

Finally, place the chicken into the pan and submerge it in the sauce.  Cover and cook for about 20 minutes, until the chicken is cooked through and tender.  Serve with rice or naan bread.  Garnish with more yogurt and chile powder, if desired.

Watch out for the peppercorns as you are eating!  We didn't mind them, but they definitely add a surprising burst of spiciness and it may be a little much for some people. 

Spinach Artichoke Dip

This tasty hot dip is great for parties because it is made in a crock-pot and very easy to make a large batch. All of the flavors blend together as it heats for several hours while you can work on other things before the party starts. We've started making our own pita chips to go with it which is a big money saver.

Ingredients:

2 10 oz packages frozen chopped spinach

2 cans of artichoke hearts (don't have to be the marinated kind... you will find these with the other canned vegetables)

1 large onion, diced

3 cloves garlic, minced

1 fresh red pepper, diced, OR a roasted red pepper diced
1 cup sour cream
1 8 oz package of cream cheese, at room temperature
1/2 cup mayonnaise
2 cups shredded Parmesan
1 cup shredded cheddar
Salt and Pepper

Directions:
Thaw spinach, and squeeze the water out of it until it is as dry as possible.  Also, drain the artichokes and give them a rough dice.  Gather the diced onion and pepper, and garlic.

Combine all of the vegetables together into the bowl of the crock pot and mix well.  Then, add the sour cream, cream cheese, and mayonnaise and stir until well blended.  Finally, add one cup of Parmesan cheese, teaspoon of salt and some black pepper.  Mix and then even out the surface before putting the remaining cheese on top.  The colors are great for Christmas!

Lastly, put the lid on the crock pot and cook on low for 3-4 hours.  Keep on warm while serving.  This can also be made in the oven.  Just put the dip in a casserole dish, cover and bake at 350 for about one hour or until bubbly.

Pita Chips:
Preheat oven to 400 degrees F. Take your store bought pitas, and slice them into strips or triangles. Put them in a bowl, drizzle with olive oil and mix until they are all coated.  Spread them out onto a baking sheet or stone and sprinkle with salt and pepper.  Bake for 20-30 minutes or until golden and crispy.  Check occasionally to see if you need to mix them up for even cooking.

Store in an air tight container or zip lock bag until ready to serve.