The other day I was craving creamed spinach--it goes so well with steak, which I planned to throw on the grill. (So does a loaded baked potato, but I avoided that temptation!). This recipe is from Skinnytaste with minor alterations. That recipe calls for frozen spinach but I prefer to use fresh.
Ingredients
2 tsp butter
1 – 2 shallots, minced
1 clove garlic, minced
2 TBS flour
1 1/2 cups low fat milk
2 TBS parmesan cheese
1/4 tsp nutmeg
salt & pepper to taste
4.4 oz Boursin Light or light cream cheese
1 bag fresh baby spinach
1 – 2 shallots, minced
1 clove garlic, minced
2 TBS flour
1 1/2 cups low fat milk
2 TBS parmesan cheese
1/4 tsp nutmeg
salt & pepper to taste
4.4 oz Boursin Light or light cream cheese
1 bag fresh baby spinach
Instructions
Melt butter and add shallots and garlic.
Cook, stirring for approximately five minutes.
Add flour to shallot mixture, stir and cook for one minute.
Reduce heat to low and add milk, whisking well.
Add Parmesan cheese, nutmeg, salt and pepper. Mix.
Add Boursin light or light cream cheese and mix until smooth.
Add spinach, stir well to combine and cook until spinach is wilted and
cooked.
Westhampton,
1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is
quickly establishing herself as a seasoned photographer over at the Daily Trumpet.
Growing more confident in her decision to pursue a career, Elizabeth
is thrilled when she and her reporter sidekick, Ralph Kaminsky, are
sent to Long Island to cover the story of a young maid found dead in
one of the glamourous summer homes in the devastating aftermath of the
Great New England Hurricane—also known as the Long Island Express.
At
first it’s assumed that the young woman was caught in the terrible
storm, but when a suspicious wound is found on the side of her head,
the police suspect murder. The maid’s death becomes even more tragic
when it’s discovered she was pregnant, and with Elizabeth and Kaminsky
at the scene of the crime, the Daily Trumpet scoops all the other papers in town.
Creamed spinach is so creamy good.
ReplyDeleteMy easy shortcut is to saute some onion and wilt fresh spinach. When it's about done, add fresh goat cheese. It melts into a lovely creamy coating.