Easy Creamed Spinach

Ingredients:
frozen spinach - 1 package; thawed
shallots - 1/2 cup
garlic - 2-4 cloves
butter - 2 Tbs
nutmeg - 1/4 tsp
heavy cream - 1/4 cup
Parmesan cheese - 1/4 cup

Directions:
Saute minced shallots, garlic & nutmeg in butter.  Add spinach allowing it to cook down slightly and absorb the flavor of the spices.  Stir in heavy cream and parmesan cheese.  Salt & pepper to taste.

Goes great with just about anything.  My family usually enjoys this side with chicken cutlets.

Have variations?  Please feel free to share them. 

Rhubarb & dried-cherry chutney recipe

Rhubarb & dried-cherry chutney

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 Tbs honey
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent & the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently, until very thick, another 6 - 8 minutes.

Can be stored in the refrigerator for up to 2 weeks in an airtight container.

...This is a wonderful condiment for grilled pork loin or roasted chicken.

I can't take credit for this one...Source: Fresh Magazine, issue 27, 2009

A new take on rice

My three year old son loves rice, but doesn't like vegetables. So this is something I came up with while playing in the kitchen as I often do and Gabriel LOVES it!

Please keep in mind I don't use specific measurements when I cook, so I'll try to break it down as much as I can...


Jasmine rice (1 cup)
Salt-Free Chicken Stock (2 cups)
Sun dried tomatoes (approx 1/8 cup - diced)
Shelled edamame (approx 1/4 cup)
Pineapple (approx 1/4 cup - diced)
Sea salt (pinch)
Italian seasoning (approx 1 tsp)

Bring two cups of Salt-free chicken stock to boiling point. Add jasmine rice, sun dried tomatoes, shelled edamame, pineapple, sea salt & Italian seasoning. Cover & reduce to simmer. Cook for 15 minutes or until all liquid is absorbed.

If you are NOT using Salt-free Stock then omit the sea salt.

NOTE: I use Herb-Ox Sodium Free Granulated Chicken Bouillon. One jar makes 26 cups of broth and has a much longer shelf life than refrigerated broth. One teaspoon equals one cup of broth...just add water. And it's under $4.00 and can be found in most supermarkets...Stop & Shop, King Kullen, etc...

This side dish goes great with anything! This recipe is just one rendition...I'm always changing & adding depending on what I have in the kitchen at the moment.