Creamed Kale & Spinach
Anything spinach, I’ll eat. Spinach in anything I’ll eat. Discovering creamed spinach has been a double-edged discovery since so much of its delicious-ness is derived from its creaminess and basically creaminess amounts to high calorie.
However, now that I know how to make it, I have control over the ingredient content! Yay!
I only recently investigated what actually goes into making creamed spinach and realized that it is not a hard-to-master scientific experiment in the least. It incorporates a sauce that is made using the béchamel sauce-making technique! While I chose not to use this technique which includes adding flour as a thickener, I thought that the combination of milk and cheeses I would use would create a thick enough sauce. And it did.
I adapted a recipe from Martha Stewart who uses cream cheese and no flour.
And, since I like to combine spinach with kale and have a number of different ways in which I use kale, I thought that it could also do well in this recipe.
So, there you go, kale and spinach really is comfort food! Enjoy!
Note 1: For this recipe I didn’t go out of my way to substitute lower calorie ingredients in particular as I used regular cream cheese. When I make it again, I will use a lower fat version. I will also use less butter and continue to use low-fat milk.
Creamed Kale & Spinach
Yield = 5 cups
2 cups fresh organic Baby Spinach
2 1/2 cups fresh organic Kale
1 Onion, chopped
4 garlic cloves, minced
1 T Canola
Dash of red pepper flakes
3 T Butter
1/2 cup milk
3 T Cream cheese
1/4 cup Gruyere
Process: wash, cut and blanch kale and spinach; after they are cooled, squeeze all liquid from them and chop. To make the cream sauce: saute onion in canola oil until translucent; add garlic, red pepper flakes, salt, pepper and butter and cook for another 3 minutes; add milk and when heated add Gruyere and cream cheese; stir and cook until cheese is melted; let cool then process in a blender; return to pan and add kale and spinach and cook for another 5 minutes.
Oatmeal Cake with Cinnamon/Nutmeg
Here’s the recipe.
OATMEAL CAKE WITH CINNAMON/NUTMEG STREUSEL TOPPING
Makes 1 – layer, 8”
¾ C Rolled Oats
½ C Flour
½ t Baking soda
¼ t Salt
1/4 t Nutmeg
1/2 t Cinnamon
6 T Butter
½ C Light brown sugar
¼ C Sugar
½ t vanilla
1/2 C milk/plain yogurt mixture
Process: process the oats in food processor; combine oatmeal, flour, baking soda, salt, nutmeg and cinnamon in a bowl and mix; cream the butter and sugars until light and fluffy; add the egg and vanilla and continue to mix; alternating the flour and yogurt mixture adding to the creamed mixture, careful not to over mix.
¼ C Almonds (or cashews, or pecans)
2 T butter
3 T Brown Sugar
1 T flour
Dash of cinnamon
Dash of nutmeg
Process: add all ingredients to food processor and pulse until all combined; add to the bottom of the prepared cake pan and pour the cake batter on top; bake at 325 F for about 25 minutes.
Note 1: I always try to use organic products when possible, especially dairy.
Note 2: The creaming step must be done for about 15 minutes to create a fluffy and well-combined result. With an electric mixer, it’s easy.
This cake got really good reviews. “it’s so good and moist”, “it was really good”, “great flavor, can taste the cinnamon”.
Very easy to make, on the healthier side of sweets, and flavorful!
Note 3: I have issues with using brown sugar. Since it hardens when not used soon after it’s purchased, I will swap in, granulated sugar and molasses (1 teaspoon of molasses to each 1/2 cup of sugar).