The Sauce is in the Spinach

Spinach Sauce

Well, I haven’t been keeping up with posts.  As life fluctuates and we progress, changes happen and it’s only good to go with that flow.  I’ve missed you all and I’ve missed sharing my goings on in the kitchen.

This is a healthy yummy dish I created because I love spinach and it was inspired by a dish I had at a local soul food restaurant — spinach rice.  I’ve also been shopping too much at the big box stores and quantities for one are nonexistent so it gets me to be even more creative since waste makes me cringe.

If you’re in the mood for something different yet flavorful and healthy, give it a try.

Here’s the recipe.

Spinach Sauce

2 ½ – 3 C baby spinach or any fresh spinach, blanched
1 medium onion
4 garlic cloves, minced
dash or two of red pepper flakes
1/4 C pitted green olives (any you like)
1 T olive oil
pinch of salt

Process:  Saute the onion, olives and garlic in olive oil until fragrant; add the blanched spinach and cook for another 5-7 minutes until flavors meld. Let cool; add to a blender and puree.

Add this sauce to any side dish like quinoa, rice, pasta with a sprinkle of pecorino romano cheese, and perhaps for added creaminess, some cream or half and half.


Here’s the sauce on quinoa topped with pecorino romano cheese.  Mmmm…

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Tis the Season for Eggnog Pound Cake

Eggnog Pound Cake, Gluten-Free

My mother knew a lot about food and flavor and she introduced what she liked to both my father and I.  Eggnog and pistachio ice cream were two of her favorite flavors.

Since eggnog is basically just around for the Christmas holiday or winter season, it’s just about that time to write about this flavor.

One of the many things I look forward to during the cold months is a cold glass of eggnog.  I have never made it myself.  I buy it made, in a carton from the dairy section of the supermarket.  And I drink it straight up!

I tried the Southern Comfort brand that I’ve seen year after year but never bought.

While the flavor was spot on, the consistency bothered me.  It tasted over processed.  Reading the list of ingredients, it did contain more of what I wanted least.  Before I tossed it, I looked for other uses for it and decided to use it in my baking.

Okay, yes the ingredients would just be transferred into what I bake with it but I just find it difficult to waste money and pretty darn good flavor.

This is a gluten free pound cake with quite substantial seasonal flavorings of rum, cinnamon-y spices and eggnog.  All who tasted it agreed that the flavor was reason to bake it again and again!

Enjoy!

Eggnog Pound Cake, Gluten-Free

Ingredients

Dry
1 1/3 C gluten-free flour
2/3 C potato or tapioca starch
1/4 t guar gum
1 t baking powder
1/2 t salt
¼ t cinnamon
½ t fresh ground nutmeg

Creaming
1 stick butter, softened
¾ C sugar
3 eggs

Wet
3/4 C eggnog
1/3 C ricotta cheese
2 t rum extract
1 t vanilla

Process
Mix flour, baking powder, guar gum, salt, ground nutmeg, and cinnamon in a medium bowl. Set aside.
Cream butter and sugar until fluffy; add eggs one at a time.  Mix ricotta cheese, extracts and eggnog in a separate bowl.
Add the dry and the wet mixtures to the creamed mixture, alternating between the two and mix to combine only.  Pour into prepared pans (8 x 4″ loaf, 2) and bake for about 30-40 minutes at 350F.

This is my favorite seasonal eggnog: