Yummy in your tummy creamed spinach

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So i looked all over for a creamed spinach recipes and decided to cobble together my own based on all of them! So here you go, I have made this ahead of time so that the flavors can mix together for tomorrow!

Yield: Makes 8 servings

2 lb frozen spinach

1 1/4 cups whole milk

1 cup heavy cream

¼ cup cream cheese

1 small onion, finely chopped

1/2 stick (1/4 cup) unsalted butter

1/4 cup all-purpose flour

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon garlic powder

¼ parm cheese finely grated

Defrost Frozen Spinach . Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible.

Heat milk , cream cheese cut up in cubes, and heavy cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux *, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, garlic, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Cooks' note:

Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.

What is a roux you ask…

Here is your answer:

Roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of four of the mother sauces of ... ( from wikipidia)

Now how do you make one:

Here's How:

0.Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.

0.Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.

0.Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.

0.Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.

0.Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

Tips:

0.A dark roux will thicken less than light roux.

0.If black specks appear in the roux, it has burned and you'll have to start over.

If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.

Cozy Brunch

I woke this morning and just did not want to get out off bed, it was cozy, warm and inviting. So I stayed there, I didn’t have somewhere to be, coffee was calling my name but the pull of the covers won out. As I surfed the web I started to think about the various holidays going on and how right now it’s Hanukkah. I have always lived fairly close to a Temple, had Jewish friends, and when in the hospital the sweet little Bubbeh comes finds me and spends hours speaking Yiddish to me. I never can answer so I just smile nod my head and pat her hand right back.

I love Potato Pancakes they might be the perfect comfort food to me, I order them wherever I can. I have never made them, they seemed like impossibility. My friend Ingie, made them for us last year… they where to die for! But mind you this is the same amazing women who made deviled quails eggs for a party we all had… Yes, it took hours to make them. So this morning when I finally rolled out of bed I thought POTATO PANCAKES for brunch!!! I knew I had everything I needed; I had been searching recipes for days.

Ok so let me say this the recipe below is delish, I just combined all the ones I had read, the only thing I would do different is add parsley and wring the potatoes for a bit longer… so enjoy ! PS I made them with out my daily needed coffee! Also please note that I made them with out my much-needed coffee… wait I still need that Coffee!!!!

Ok on a total side note, Target has Mrs. Meyers Iowa Pine Cleaning Soap and Spray on sale for 2.99 it is heavenly, and very enviro friendly! ( you can see it it in several of my pictures)

Potato Pancakes aka Latkes

5- medium baking potatoes

1- onion

2- eggs

2 tablespoons flour

Salt to taste

Pepper to taste

1-teaspoon garlic powder

Vegetable oil

Butter 2 pats

½ cup greek yougart

½ cup sour cream

½ applesauce

Directions

Prep eggs, flour, salt, and pepper and garlic powder

Grate onion with either a hand grater or food processor.

Using a hand grater or food processor, grate the potatoes. Wring dry in a dishtowel. Put into a mixing bowl, and toss with onion, eggs, and flour. Mix well. Season with salt, pepper and garlic powder.

In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil. Add 1 pat of butter too! When the oil is hot, spoon 2 tablespoons of the filling into individual cakes. Using the back of the spoon, flatten each pancake. Pan-fry until golden brown on each side, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes in batches and do not over crowd the pan.

Mix the greek yougart with the sour cream to create a yummy low- fat lower cal topping!

To serve, place a dollop of the applesauce and/ or sour cream in the center of each latke. Place the latkes on a platter and serve warm.