So, I like food. And by like - I mean I think about food all of the time. For my profession and for my face. Read up for my recipes and tidbits in the kitchen. I've maintained weight-loss for a decade, but missing out on delicious food was never an option.
Monday, December 21, 2015
...when spinach grows up.
Operation, save the CSA - prep and freeze - before going home sweet home for Christmas...
With two ginormous bags of CSA spinach in the fridge and the desire to make something that would freeze, I opted for creamed spinach. A first, but not a last time this will happen. (And quite a treat to the usual - dash of olive oil to saute spinach)
The CSA: where you learn what happens when baby spinach grows up.
2 giant bags of giant leaves of spinach
yummy creamy step..
2 T butter
4 giant shallots
3 T flour
1 C whole milk
1/2 C 1% milk
1 brick cream cheese
healthy pour of garlic powder
2 rinds of Parmesan (leftover from a party)
dash of nutmeg - around 1/4 tsp
salt and pepper to taste
Wash the giant sandy CSA spinach picking off stems and tearing into small pieces.
Saute shallot in butter until translucent.
Add flour stirring frequently until nutty color.
Add cream cheese melting. Add nutmeg.
Add all the other things and stir until spinach cooks down.
Noms. I learned tonight that it goes well with quinoa and salmon.