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Discussion Starter #1
I've found a few online, but everyone here always seems to have such tasty food recipes that I figured I would ask!

Simple is better, but I'm willing to be a little bit fancy.
 

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Sorry Stace, creamed anything ranks right up there with "hurl" for me. Creamed corn, creamed onions, creamed peas, aaaarrrrggggg. I do have a recipe for an awesome spinach dip tho.
 

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Here's Paula Deen's recipe, rated 4 stars:

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 Vidalia onion, minced
  • 1 clove garlic, minced
  • 2 bunches spinach, stemmed and chopped
  • Salt and freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 cup heavy cream
Directions

In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.


and here's Emeril's recipe, rated 5 stars:
Ingredients

  • 2 pounds fresh spinach, washed and tough stems removed
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup heavy cream
Directions

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
 

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2 bunches (1-1/2lbs total) or 2 packages (10 oz ea) frozen chopped spinach
2 tablespoons butter or margerine
2 tablespoons all purpose flour
1 cup half-and-half (light cream)
1/2 teaspoon each salt and Worcestershire sauce
Dash each of dry mustard and pepper
4 strips bacon, crisply cooked, draind and crumbled (optional)

Prepare and boil spinach, drain well and coarsely chop. Or cook frozen spinach according to package directions, drain.

Melt butter in 2 quart pan over medium heat. Add flour and cook, stirring, until bubbly (about 2 minutes). Remove pan from heat. Stirring constantly, pour in half-and-half. Return to heat and cook, stirring, until sauce boils and thickens. Stir in salt, Worcestershire, mustard and pepper. Add chopped spinach and heat through. Sitr in bacon, if used. Makes 4 to 6 servings.
 

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If simple is better, forget creaming it and just saute it in sesame oil. Add a little sea salt and you're done. Healthier too.
 

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This is not called creamed spinach. It's called Spinach Casserole. I love it.

2 pkg. (large) fresh BABY spinach or frozen spinach (fresh is SOOOO much better)
1 pkg. cream cheese - softened
1/2 stick of butter or margarine - softened
1/4 teaspoon salt
Parmesan cheese for topping

Preheat oven to 350 degrees.

Cook spinach in a skillet until just done - Do Not Overcook - I add a little at a time until all the spinach is wilted. Then remove from heat.

Drain Well

Mix spinach with cream cheese, butter and salt

Put into casserole and cover with Parmesan cheese - use as much or as little as you like

Bake at 350 degrees for 30 minutes or until cheese melts - I find it takes a little longer - around 45 minutes

This is just delicious. I prefer using baby spinach because it has a milder spinach taste than regular spinach.
 

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This is not called creamed spinach. It's called Spinach Casserole. I love it.

2 pkg. (large) fresh BABY spinach or frozen spinach (fresh is SOOOO much better)
1 pkg. cream cheese - softened
1/2 stick of butter or margarine - softened
1/4 teaspoon salt
Parmesan cheese for topping

Preheat oven to 350 degrees.

Cook spinach in a skillet until just done - Do Not Overcook - I add a little at a time until all the spinach is wilted. Then remove from heat.

Drain Well

Mix spinach with cream cheese, butter and salt

Put into casserole and cover with Parmesan cheese - use as much or as little as you like

Bake at 350 degrees for 30 minutes or until cheese melts - I find it takes a little longer - around 45 minutes

This is just delicious. I prefer using baby spinach because it has a milder spinach taste than regular spinach.
Wow, does that ever sound good!!!
 

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Discussion Starter #10
Ooooo Cam that sounds tasty!! Should I add the salt while sauteing it?
 

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You can add garlic, but I prefer not to. The taste of spinach and sesame oil on their own is spectacular. I frequently go without the salt. If you want salt, add it to taste after the spinach is cooked. A salt mill is ideal for this.
 

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If simple is better, forget creaming it and just saute it in sesame oil. Add a little sea salt and you're done. Healthier too.
I love sauteed spinach, although I usually use olive oil with a little garlic, but this way sounds delicious. I love fresh spinach pretty much any way, have never tried cream, pretty sure I don't want to!
 

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I love spinach, sauteed, in a salad, mixed into wild rice (while rice is cooking,) I have even added it to bean soup.
I do have a recipe for creamed spinach that made spinach lovers out of three very picky children.
2 T butter
1/2 teasp. salt
1 cup shredded cheddar cheese
6 slices crisp cooked bacon
2 cups milk
1 1/2 lbs. fresh spinach, cooked and drained
(you can also use 2 10oz. packages frozen spinach)
Melt butter, blend in flour and salt. Add milk, stirring constantly. Cook and stir until smooth and thickened. Add cheese and stir till melted. Place spinach in a shallow baking pan, pour sauce over and top with bacon. Bake at 350 for about 20 minutes.
 

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I always saute spinach. Sometimes in olive oil, other times with sesame oil. Always with salt. Never with garlic. :)

I have never had creamed spinach...though it looks sinfully delicious!
 

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Discussion Starter #16
So I sauteed my spinach last night in sesame oil, and it was delicious! I added a teensy bit of salt after I was finished. Definitely something I would do again.

Thanks for the idea Cam. :D



...I might cream the rest of it tonight. We'll see what I'm in the mood to cook (haha).
 

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Mmmmm, all of this sounds good! I've never had sesame oil, bet I would like it though!!

I'm going to try the Paula Deen recipe, thanks Jackie! :)
 
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