A real-deal creamed spinach like at your favorite steak house.
Creamed Spinach is one of those dishes that used to trigger “can’t eat that!… gonna make me fat” kinda thoughts. Creamed Spinach is no longer on that side of the ledger and goes amazing with steak and magic shrooms to edge your keto macros in the right direction.
If you are not a fan of creamed spinach then you probably have not had a good one or had one made with frozen spinach. In a pinch, frozen can work but I’d hold out for fresh baby spinach which is so easy to find. If you can find the bunched baby spinach rather than the plastic boxed version, go for it. It is the closest to fresh picked without growing your own.
Many recipes call for flour to thicken the cream sauce. The same can be accomplished with a little cream cheese and the only difference is that you won’t need a nap after dinner.
- 10 ounces fresh baby spinach
- 2 tbsp unsalted butter
- 2.5 tbsp finely chopped onion
- 2 tsp minced garlic
- 1 tbsp cream cheese
- 3/4 cup half-and-half
- 1/2 cup finely grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp dry mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Pinch of cayenne pepper
- Cook and drain the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
- Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
- Using your hands or a wooden spoon, press the spinach against the sides of the colander, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
- Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Stirring frequently, for 3 minutes, stir in the half-and-half and the cream cheese. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
- Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
- Stir in the parmesan cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well.
- Keep warm over very low heat.
This perfect, pan seared scallops with an orange-lime vinaigrette salad keeps me keto on busy days.
Every once in a while I find fresh, dry sea scallops (slightly pink) that look too good to pass up. I don’t bother with previously frozen or wet scallops as they have been treated to extend their shelf life and are not nearly the same.
This is a great satisfying, simple, and light dinner salad and if you are a scallop fan, it will become a new favorite. It’s important to keep scallops simple so they can shine on your taste buds and this recipe does that and so much more.
This recipe is for 2 and is an easy and great romantic dinner option with room for a low-carb dessert. Dark chocolate covered strawberries anyone?
- 1 pound large sea scallops, tendons removed - around 12
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon fresh squeezed orange juice
- 1 tablespoon fresh squeezed lime juice
- 1/2 small shallot, minced
- 1 tablespoon minced fresh cilantro
- 1/8 teaspoon red pepper flakes
- 1.5 tablespoons extra-virgin olive oil
- 4 oz. fresh mesclune greens - divided.
- 1/2 Avocado - cubed.
- 1 sliced, grilled portobello mushroom - optional
- Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
- Sprinkle scallops on both sides with salt and pepper.
- Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking.
- Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
- Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).
- Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in olive oil. Season with salt to taste.
- Plate scallops with mesculin salad and drizzle vinaigrette.
- Best to make the Orange-Lime Vinaigrette and prepare the salad before starting the scallops.