Tuesday, April 3, 2012

Creamy Spinach and Mushrooms

<----WARNING....make at your own risk...as you will want to devour entire pot in a dark closet all by your little yourself.

*photo courtesy of levi brown

each month i receive 8 magazine subscriptions: new york mag, lucky, W, southern living, coastal living, glamour, cosmopolitan & cooking light.

new york mag makes me feel totally out of the nyc loop, but it offers up a damn good crossword.

lucky makes me feel like i need to wear one shirt 20 ways & DIY some accessories, and who has the time for that?

W...well i'm not even sure why i get this one but unless i decided to jet off to milan fashion week or get asked the join "the list"...it's just there for the coffee table.

southern living makes me feel southern & sophisticated...like i should know every species of hydrangea below the mason dixon line.

costal living is amazing. they highlight the 30A area in almost every issue & i truly appreciate their love for it as well. and they include awesome recipes that i've never made & can't afford.

glamour & cosmopolitan...let's just say my mother is a sucker for the kids that hawk magazines for their schools.

but when i receive cooking light each month...it's a whole new ballgame. it's like a little therapist showing up in your mailbox. "here...cook me. look how easy i am. toss me with this the next night & i'll trick your husband into thinking i'm a totally new dish." ahhh...the ease, the simplicity, the healthy ingredients...it truly is the only magazine i read cover to cover, earmark & act upon those little dog ears.

and like so many of you that hustle & bustle & never have time...cooking light is like a little roadmap when you get off the healthy food course. i love to rework their recipes based on what i have on hand & share with you. so here is a cooking light rendition of their april 2012's "creamed spinach & mushrooms".

{creamy mushroom & spinach}

ingredients {in order of use}
*serves 2-4

  • 4 tablespoons olive oil
  • 8 ounces sliced white mushrooms
  • 1 {10-ounce} package baby spinach, stems removed
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup 2% milk
  • salt & pepper, to taste
  • dash of nutmeg
  • 2 {1/2 ounces} 1/3-less-fat cream cheese

1. in a large skillet over medium-high heat, add 1 1/2 teaspoons olive oil. swirl to coat. add mushrooms & cook for 8 minutes, or until cooked through. remove mushrooms & set aside.

2. add 1 1/2 teaspoons olive oil over medium-high heat. swirl to coat. add spinach & cook until all is wilted. add spinach to mushrooms & set aside.

3. in same skillet over medium heat, add remaining 1 teaspoon of olive oil & swirl to coat. add garlic & sauté for 1 minute. combine milk & flour in a cup, stir with a whisk. add milk mixture, salt, pepper & nutmeg & bring to a boil, stirring constantly. cook for 2-3 minutes or until thick & bubbly. bring to low heat & add cream cheese, mushrooms & spinach. toss to coat & serve when cream cheese has melted in.

*also works great served over quinoa, couscous, rice or with pasta!

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