LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)
Provided by The New York Times
Categories easy, weekday, casseroles, dips and spreads, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
- Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
- Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
- Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
CREAMED SPINACH
Steps:
- Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.
CREAMED SPINACH WITH JALAPENOS
I made this last night and my husband said "WOW"! Not the reaction I expected from a spinach dish. We had left-overs today - still a "WOW". Use the jalapenos to your personal taste. If you're worried about the heat, seed and deveine them.
Provided by CaribbeanQueen
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Butter a small casserole dish.
- Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain well, reserving 1/2 cup liquid.
- Melt 2 T. butter in small saucepan over medium heat, and stir in the bread crumbs until well coated. Remove from heat, and set aside.
- Melt remaining 2 T. butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
- Bake 45 minutes in the preheated oven, until bubbly and golden browned.
Nutrition Facts : Calories 256.4, Fat 19.4, SaturatedFat 11.9, Cholesterol 51.8, Sodium 307, Carbohydrate 12.7, Fiber 3, Sugar 1.7, Protein 10.2
JALAPENO SPINACH DIP
Everyone loves spinach dip, and this version is as easy as it is delicious. Just mix the ingredients together in the slow cooker for a savory and creamy appetizer. -Michaela Debelius, Waddell, Arizona
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 11
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips.
Nutrition Facts : Calories 153 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 205mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
JALAPENOS' SPINACH ENCHILADAS
Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle.
Provided by Kim D.
Categories Spinach
Time 1h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- For enchiladas, cook the spinach according to the package directions, if using frozen.
- While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
- Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
- Remove pan from heat, and set aside.
- Drain spinach, squeezing out excess water.
- Make bread crumbs in food processor from sliced bread.
- Add spinach, salt, pepper, nutmeg, chili powder and eggs.
- Process until blended thoroughly.
- Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
- Preheat broiler.
- Spoon a portion of filling onto each tortilla and roll it up.
- Place each enchilada in casserole dish, seam side down.
- Repeat until you've used up filling.
- For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
- The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
- Off the heat, stir in cilantro.
- Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
- Broil until cheese melts and turns a nice golden color.
Nutrition Facts : Calories 369.9, Fat 20.7, SaturatedFat 11.2, Cholesterol 87.2, Sodium 832.2, Carbohydrate 31.4, Fiber 5.4, Sugar 3.4, Protein 17.8
CREAMED SPINACH WITH JALAPENOS
I tossed this together last night and my husbands reaction was 'Wow.' How can you not submit a recipe that gets that kind of reaction!?! Use jalapenos to taste; seed if too hot.
Provided by BAJATHECAT
Categories Spinach Casserole
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter a small casserole dish.
- Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain, reserving 1/2 cup liquid.
- Melt 2 tablespoons butter in a small saucepan over medium heat, and stir in the bread crumbs until coated. Remove from heat, and set aside.
- Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
- Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 13.1 g, Cholesterol 54.7 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 11.4 g, Sodium 521.6 mg, Sugar 3 g
CREAMED SPINACH
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.
Provided by Pierre Franey
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
- Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
- Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 817 milligrams, Sugar 4 grams, TransFat 0 grams
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