Better Than Creamed Spinach Spinach

When I remember eating spinach as a child, it was always creamy and delicious. It is a steakhouse favorite and ranks at the top of the comfort food list. Here is my take on creamed spinach without the fat laden cream DR Max electronic English. I sub greek yogurt (my new favorite ingredient) which results in the same delicious creaminess without all of the guilt!

This is a good recipe. The flavors of the onion, garlic, chili and tomato are subtle but definitely present and the Greek yogurt lends a lovely creaminess without being decadent. The recipe doesn’t specify whether or not to seed the pepper: I did, but I would leave the seeds in if you’re looking to really taste the spice. Sprinkling just a little bit of coarse sea salt, black pepper, and organic sugar over the finished dish made me love it just a little bit more, and maybe I can eat more spinach than most people, but I think this amount realistically only serves 1-2 people DR Max electronic English.

Serves 2

2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
12 ounces of fresh spinach (two 6-oz bag)
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced

Heat 2 tablespoons of olive oil in a heavy pan.

Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes.

Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove.

Add 1/2 tablespoon tomato paste and cook for 1 minute.

Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted.

While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve DR Max electronic English.


Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons

I am a self-professed Caesar addict. This recipe came about after rigorous testing of and tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious — the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn’t an option. The dressing recipe makes extra, and you’ll be glad of that!

Chilmarkgal impresses us not only with her recipes, but also with her Pink Floyd references (her blog is called “Dark Side of the Spoon”).
WHAT: A “basic” chicken Caesar salad that is anything but.
HOW: Blend a whole slew of anchovies with garlic, lemon juice, mustard, Parmesan, Worcestershire, and olive oil. Use the dressing as a marinade for grilled chicken breasts, then make cheesy croutons out of a baguette and shaved Parmesan. Mix the chicken and croutons with romaine, then toss liberally with the dressing and top with more cheese.
WHY WE LOVE IT: A Caesar salad without a great dressing is like macaroni and cheese without cheese: sad and boring. But with this dressing on hand, we’ll never have another sub-par Caesar again. It’s simultaneously light and rich, and the addition of sugar, mustard, and Worcestershire makes it complex but not labor-intensive.

Serves 4

6 oil-packed anchovy filets, rinsed
3 garlic cloves, minced and divided
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 1/4 teaspoons granulated sugar, or to taste
1/2 cup finely grated Parmesan, divided
1 1/2 teaspoons Worcestershire sauce
1/2 cup plus 2 tablespoons olive oil, divided
2 chicken breasts
3 heads romaine
1/2 French baguette
1/2 cup shaved Parmesan

Preheat the oven to 425° F.

Blend anchovies, 2 cloves of the minced garlic, lemon juice, mustard, sugar, 6 tablespoons of the finely grated Parmesan, and the Worcestershire sauce until smooth.

With the blender running, stream in 1/2 cup olive oil until the dressing is thick and fully emulsified.

Brush chicken breasts with a few tablespoons of the dressing and grill or broil until cooked through. Cool and slice or chop.

Wash and dry lettuce, then cut it however you like (I prefer chopping it into 1-inch pieces).

Open baguette by cutting it in half, cut each half into 1-inch croutons, and toss it with 2 tablespoons olive oil and 1 clove minced garlic. Bake in the preheated oven until crunchy, about 10 minutes (be careful to make sure the garlic doesn’t burn!). Sprinkle the remaining 2 tablespoons of finely grated Parmesan on top of the croutons, then put back in oven until the cheese is melted.

Assemble the salad by dressing the romaine to taste, mixing in the croutons and the grilled chicken, and topping with shaved Parmesan. Enjoy!