Monday, January 11, 2010

Since we're comfort cooking...

Friday night I really wanted a comfort meal. I already had a cauliflower mash on hand and J defrosted some turkey cutlets to sear but I needed another vegetable. With a bag of frozen spinach, I decided to make creamed spinach but low carb and low fat. It was SOOOOOO good. I mean warm and delicious and gooey. Perfect for a cold night. The key with creamy stuff is to use sharp cheeses instead of mild cheeses. That lowers the fat content but keeps the flavor. Also this recipe has no cream or even flour for a roux.

Here's my recipe.

1 onion chopped
2 cloves of garlic, minced
1 tablespoon of EVOO
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 12 oz package of frozen spinach
2 tablespoons parmesan cheese
2 tablespoons lowfat or nonfat sour cream
salt to taste

Saute the onion and garlic in the evoo with the nutmeg and pepper (it's good to add the spices early to bring out their flavor) for about five minutes until the onions are translucent. Add the frozen spinach and cook until the spinach is unfrozen. Obviously, you can defrost earlier but it's just as easy to just dump it in and then break it up as it cooks in the pan. When all of the spinach is unfrozen, ass the cheese and sour cream. Let simmer for about 15 minutes. Add salt and more pepper to taste.

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