Thank you Lisa for the logo!I am back hosting Weekend Cookbook Challenge this month. I'm feeling the need for some extra vegetables in my life after the holiday season, so this months' theme is Veggin' Out.
We went out for dinner Friday night and had the most wonderful chicken/spinach/peanut dish. I've got spinach on the brain today and went looking for a recipe that will tide me over until I've got some time to re-create the other dish.
And I found it in my copy of Better Homes and Gardens New Cookbook.
I made some slight changes to this recipe - I used fresh spinach instead of frozen, I used vegetable bouillon instead of chicken, I made the dish for 2 people with just a bit more sauce than originally called for.
This was delicious! It it simple and quick to make and rivals the creamed spinach my mom has made for us. This might even be better! It's definitely lower in fat - although it tastes very rich, it only has 1 tb of butter and I used non fat milk. And you really can't tell, believe me.
Creamed Spinach
adapted from Better Homes and Gardens New Cookbook
2 generous servings
5 oz fresh spinach, washed and stemmed. If the leaves are large (I used baby spinach), chop the spinach roughly.
1 tb butter
2 tsp cornstarch
1 tsp vegetable bouillon
3/4 cup non fat milk
nutmeg
pepper
Steam the spinach until bright green and wilted. Set aside.
Melt the butter in a pan. Whisk in the cornstarch and vegetable bouillon and cook for one minute. Add the milk and whisk to blend all the ingredients. Bring to a simmer and cook for 2-3 minutes until thick and bubbly. Add the spinach and cook another 2-3 minutes. Grate in some fresh nutmeg and grind in some pepper. Serve right away.
Join in the veggie fun and send me your post by January 20 at iliketocook at shaw dot ca.
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