Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, November 17, 2016

Creamed Spinach


This year for Thanksgiving, creamed spinach is on the menu.  Why?  Because everyone requested it.  To be honest, it wasn't top on my mind for a veggie side.  It's a classic for a reason.  So simple to make.  I used fresh spinach from my local farmers market.  I recommend fresh spinach over frozen.

Creamed Spinach
Ingredients:
  • Butter, 4 tablespoons
  • Garlic, 4-6 cloves, minced or pressed
  • Nutmeg, 1/4 teaspoon
  • Spinach, 2 pounds, cut into small squares/dice (washed well)
  • Potato starch, 1-2 teaspoons as needed to thicken
  • Cream, 1/2 cup
  • Salt and Pepper, to taste


Directions:
  • Heat the largest skillet you have over medium heat, add in the butter.
  • Add in the garlic and nutmeg with stirring.  Cook out the pungent aroma of the garlic.
  • Add in the spinach in a large handful at a time to the skillet, and allow to wilt with stirring occasionally. (I cut the spinach in batches as I go to make it more manageable. Repeat until all spinach has been added.  This way much of the water will be cooked off.
  • Sprinkle the potato starch as needed depending on how much water is there.  Stir well.
  • Add in the cream with stirring.
  • Remove from heat.
  • Add in salt and pepper to taste. Garnish with fresh ground black pepper.


-Erin Swing
Swing Eats


This is part of Food Network's Fall Fest. Check out The FN Dish and the family of bloggers' recipes. The fall theme we're focusing on here are Thanksgiving Side Dishes. On twitter, we're tagging #FallFest.


Thursday, November 3, 2016

Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta


Braising is my go-to method for cooking Brussels sprouts.  It's super easy, cooking the Brussels sprouts perfectly by steaming them tender, while searing them with a slight browning.   This recipe sounds fancy, yet so simple but no one needs to know.  The trick is to cook up the bacon first to render out the bacon fat to cook the Brussels sprout in, removing the cooked bacon bits to be added in at the end.  The braised Brussels sprouts are a perfect fall and winter side.  I happened to be making up so polenta, and thought this could be the perfect base for this beautiful tasty side.  "Loose" polenta just means it's not set up and has a "loose" texture.  I added in some broth, cheese, chives and parsley into the polenta.  Personalize it according to what you like and have fun experimenting.

Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
Ingredients:

  • Bacon, about 4 slices, cut into medium dice
  • Brussels Sprouts, 1 bag or 1 small stalk, cleaned and cut in half lengthwise
  • Shallots, 2, chopped small dice
  • Sherry, 1 ounce
  • Salt and Pepper to taste, I also added in Penzey's Country French seasoning (my fave)
  • Loose polenta made to your liking
Directions:
Heat a large skillet over medium heat.  Add in the cut bacon and saute until bacon is cooking.  Remove the bacon and reserve in a bowl, leaving as much bacon fat as possible, to be added in last.  Add in the Brussels sprouts and cover skillet tightly.  Reduce heat to low-medium.  Add in the chopped shallots.  Occasionally turn them over.  Once the Brussels sprouts turn a rich green, about 10-15 minutes depending on size, add in the sherry and allow to cook off uncovered.  Add in the bacon and stir until completely incorporated.  Serve over the polenta, or whatever you fancy.  Other ideas: Italian style smashed potatoes.  Enjoy!

-Erin Swing
Swing Eats


This is part of Food Network's Fall Fest. Check out The FN Dish and the family of bloggers' recipes. The fall theme we're focusing on here are Brussels sprouts. On twitter, we're tagging #FallFest.