We're very sorry to see Ellery Adams, our first Saturday of the month pie expert, leave us. She promises to return often, though!
We're thrilled to have Mary Jane Maffini back on a regular basis on second Saturdays. By now you know that she and her daughter are writing a new mystery series as Victoria Abbott.
Annie Knox will be taking over first Saturdays, and Lucy Burdette will post every Thursday. Peg Cochran will round out our Saturdays on the fourth and fifth Saturdays of the month. Third Saturdays? They'll be a surprise!
We already have an amazing line-up of guests booked for Sundays. And we have a few ideas for some special weeks, too. It should be a fun year!
Today I'm posting something that isn't really worth calling a recipe. I'm posting it anyway for two reasons. If you're like me, you probably have a little bit of cream left over from the holidays. Well, maybe not Sheila -- she used up all of hers last week! The other reason is that one of my friends has been asking how I make this. It's so simple and so good that there's never any left over at my house. This time around, I actually measured the ingredients so she can reproduce it at home.
The measurements I'm giving you served three at my house recently, but to everyone's chagrin, no seconds. Spinach shrinks when it's cooked, so if you're serving more than 2-3 people, I recommend doubling the portions below.
I use my immersion blender to chop the spinach and mix in the ingredients, but this could also be done in a regular blender. Then return it to the pot to keep warm until ready to serve.
This also makes a nice filling for spinach crepes. And it's a fine way to start off the new year. The belief is that eating spinach brings dollars!
No-Brainer Creamed Spinach
1 10-ounce package frozen spinach
2-3 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon salt (or to taste)
pinch of nutmeg
Cook the spinach and drain the water, pressing it out. Add the other ingredients. Chop with an immersion blender or in a regular blender. Keep warm in the pot until ready to serve.
There's more good news. This is about 300 - 350 calories. That works out to about 100 luxurious guilt-free calories per serving. Aaaah. Enjoy!
|Add cream, butter, salt and nutmeg.|
|Not very pretty, but oh, so yummy!|