Creamed Spinach…don’t judge me

When I was younger, one of the most popular cartoons on TV was Popeye. My little brother wanted to be Popeye when he grew up. He was constantly begging our mom to buy him canned spinach even though she knew he wouldn’t eat it.

Finally, the big day came. Mom bought spinach. She went to heat it up, but P said no, Popeye ate it straight out of the can. In the hopes of teaching someone (my brother) a valuable lesson, she opened the can and P took a huge bite. It did not go down well. He immediately threw up all over the kitchen.

So, what have we learned here? Listen to your mama and don’t eat spinach straight out of the can. Eat it like it is served at the fancy steakhouses. Pretend you are part of the Rat Pack.

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This may be an acquired taste.

creamed spinach in pan unmixed

bowl of creamed spinach

Ingredients

  • 1 pound fresh spinach or 10 oz frozen spinach, thawed and squeezed dry
  • 1 teaspoon olive oil
  • ¼ cup onion minced
  • 1 tablespoon butter
  • ⅓ cup heavy cream
  • 2 ounces cream cheese
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon seasoning salt
  • black pepper to taste
  • Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
  • Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
  • Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
  • Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve

*****From the Recipe Box:

G did not like this, not even a little bit.

I know it’s a lot of work for a side dish, but what the heck. Make it when you have time.

I like it over a baked or mashed potatoes.

Like I said, don’t judge me, it’s really good.

and remember: Stop wasting your life away doing nothing. Big kiss, Lynn

Ina’s Baked Eggs

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

6 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

  • Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread

  • *****From the Recipe Box:

The eggs keep cooking when you take them out of the oven. Next time I’ll cook them for about 3 minutes. I want to keep them runny. I also don’t like how dark the herbs became.

I bought these cute 6 1/2 inch Lodge cast iron fry pans from Amazon, They’ve come in quite handy.

and remember: It’s often better to beg for forgiveness than ask for permission. Big kiss, Lynn

Short Ribs

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G went to Costco alone the other day. This is always a mistake. He finds treasures that I would never look at. This time it was short ribs.

I’ve never cooked short ribs before, so first I had to find a recipe. Thank you Al Gore for inventing the Internet. What would I do without you?

  • cooking spray
  • 3 ribs celery, sliced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 5 pounds beef short ribs
  • salt and ground black pepper to taste
  • 1 (10.5 ounce) can condensed beef consomme (such as Campbell’s ®)
  • ½ (10.5 ounce) can water
  • Step 1 Prepare a slow cooker crock with cooking spray.
  • Step 2 Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consommé and water into the crock.
  • Step 3 on High until the ribs are fork-tender, 5 to 7 hours.
  • Step 4 Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Step 5 Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

*****From the Recipe Box::

I made short rib sandwiches with the meat. I don’t like my meat too fatty, so this was hard for me. I did a lot of separating.

I didn’t have any beef broth so I just used chicken broth.

I don’t think I’m a fan. G wouldn’t commit to them either. I think it will be awhile before we do them again. If I do it again, I will use Asian spices.

and remember what Albert Einstein said: Learn from yesterday.  Live for today.  Hope for tomorrow.  and the most important thing:  never stop questioning. Big kiss, Lynn

Glazed Carrots

G and I took the grandson and sous chef extraordinaire to the American Legion for dinner the last night he was here. J loves their chicken fried steak. We all had glazed carrots on our plates. What surprised me was how much everyone loved the glazed carrots.

My Grandma used to make the kids glazed carrot coins long, long ago.

Ingredients

  • bag of baby carrots  or any sliced up carrots
  • ½ cup of butter
  • ¼ cup of light or dark brown sugar
  • salt and pepper to taste
  • parsley for garnish

Instructions

  1. Put carrots, brown sugar, and butter in a pan over medium heat, stirring occasionally so they don’t burn.
  2. Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
  3. For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).

*****From the Recipe Box:

Believe it or not, these carrots don’t take long to cook, but I still put a lid on them for a smidgy bit. J’s already planning on these for Thanksgiving.

and remember what Ken Keyes said: To be upset over what you don’t have is to waste what you do have.  Big kiss, Lynn

Peanut Butter Sandwich…..Really

A decade or so ago, we went to Las Vegas with our dear friends. I wasn’t a huge Elvis fan at the time, I was going to see Jimmy Buffet, but they wanted to go to the American Café first and try the peanut butter and banana sandwich. The only thing I liked less than Elvis was bananas. The waiter asked if I wanted bacon for my sandwich. I thought he was kidding, but no. At that point, I’m ready to hurle. I think I’m only one of 3 people in the U.S. who does not like bacon. So, it was time to make some choices. Be a good friend and enjoy the friend time or leave the table and find something better to do. Since I was the only bacon /banana snob, I bit the bullet and gave it a try.

Hmmm. How to describe it? It tasted like bananas and bacon. Everyone thought it was fun in a mildly kitschy way. Will I eat them again? Probably not, but I am glad we had the opportunity to bond over Elvis.

…..From the Recipe Box:

it has been said by many that I make the best toasted cheese sandwiches. I can’t disagree with them. The how-to is on the 08/10/2018 date. That is the way I made these. Give them a try especially if you are an Elvis fan.

and remember: Run faster, eat better, sleep longer, try harder, aim higher, love more and day by day get happier. Big kiss, Lynn

Britney Spears

I’m a little old to have grown up a Britney Spears fan, but lately I’ve read so much about her, I’ve wanted to give her a big hug. Her father is obviously a pig-dog, her family not much better. So in her honor, I want to include a Britany quote.

You go girl and keep the faith. Some of us are thinking strong thoughts for you.

or

Kiss my ass

eat shit

and step on Legos.

Big Kiss, Lynn