Sautéed Spinach

Spinach is one of those super foods. Individuals who eat it regularly know its anti-cancer, anti-inflammatory, antioxidant and many other benefits. It is no wonder why Popeye the Sailor Man always ate it.

Of course, as a child I didn't want to even taste spinach. Yuck! Oh, how my taste buds have changed. Today, I love spinach whether it be a spinach salad, in a frittata, or simply sautéed as in this recipe. It is easy to make and will go well with almost any entree.

Please note - this recipe only makes enough for two people. Adjust the ingredients based upon the size of your family.

Ingredients

2 tablespoons olive oil
2 garlic cloves (minced)
9 ounces of fresh spinach
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
½ the juice from a fresh lime

Directions

Always gather your ingredients together first.

Heat a large dutch oven over medium heat, add the oil and the minced garlic. Stir for two minutes to remove the bitterness from the garlic but not to burn or brown it.

Put the spinach in the pan with the sautéed garlic. Add the salt and pepper. Combine and stir for one minute.

Reduce the heat and cover. Let sit for three minutes. Remove lid and continue cooking until the spinach is all wilted. It won't take long.

Squeeze the juice from ½ of a lemon into the wilted greens. (Be careful not to get any seeds in the dish.)

Serve immediately with freshly ground pepper on the top.

Hot Broccoli-Artichoke Dip (Lower Fat Version)

The first time I went to Applebee's (chain restaurant), Kerry and I ordered the Hot Spinach-Artichoke Dip. After my first bite, I was in heaven. The bubbly cheese mixture, with the goodness of spinach and artichokes, would soon be an instant fav.

When I came across a recipe for it, I was shocked at the amount of calories and fat in this so-called healthy appetizer. Through research, I discovered lower-fat versions. This recipe is my take on the dish, with a big tweak. Since the broccoli looked so fresh at the grocery store, I thought, "Why not make a broccoli-artichoke dip?" The broccoli and water chestnuts would give crunch while the cheese and artichoke would give it a smooth texture. A pure delight on the pallet.

What follows is my new recipe. It was a hit with us (Kerry couldn't stop eating it) and I am sure it will be a hit with you.

Ingredients

1 tablespoon butter
1 shallot (finely minced)
2 cloves garlic (finely minced)
2 fresh broccoli crowns (stems removed and chopped)
8 ounce can of sliced water chestnuts (drained and chopped)
14 ounce can quartered artichoke hearts in water (drained and chopped)
8 ounce package of low-fat cream cheese (softened)
8 ounces of reduced fat sour cream
8 ounces of shredded white cheddar
1 teaspoon Tobasco sauce (or another hot sauce)
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper

Directions

Preheat the oven to 350 degrees.

Gather the ingredients together.

Smash the garlic to remove the skin.

Smash the cloves to flatten the garlic cloves. This is done by placing the side of your knife on top of the garlic and hit the top side of the knife with your hand. (This is another great stress remover, by the way.) Finely mince the garlic.

Finely mince a shallot (a milder onion). Treat the shallot just as you would an onion. However, your slices in the shallot will be much closer together for a fine mince.

When you're done mincing, you'll have this:

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.

Place the minced shallot and garlic in the skillet and sauté until the shallots pieces are translucent and soft (about 4 − 5 minutes).

Meanwhile, wash the broccoli crowns, remove the stems, and chop the broccoli. Cut it horizontally and vertically as making diced broccoli.

When all chopped, you'll have this:

Chop the drained water chestnuts.

Chop the artichockes.

Place the broccoli and artichokes in the skillet and sauté for five minutes to gently cook the broccoli. The broccoli will turn a bright green.

Place the sour cream, cream cheese and ½ of the cheddar cheese in the skillet. Combine to mix and melt the cream cheese.

Add the hot sauce, salt and pepper and stir. Adjust the seasonings to taste.

Spray a 9" x 9" baking dish with cooking spray. Place the hot mixture in the dish.

Cover with the remaining cheese.

Bake in the preheated oven for 20 − 25 minutes (or until hot). I cooked mine today for 25 minutes.

Serve with your favorite crackers (we like reduced fat Wheat Thins) or fresh vegetables.

Rouladen

My Grandma Hofer was a great cook. With German ancestors, she made all the classic German dishes. Due to anti-German sentiments from both World Wars (our ancestors came to the U.S. before the great Wars), the family stopped talking German and referred to classic German dishes with new American names. For example, my Grandmother made the best Rouladen (a rolled, stuffed beef dish). However, instead of calling it by its real name, she called it "Pigs in the Blanket." It wasn't until I was an adult (and she was long gone) that I realized she was making Rouladen.

Kerry loves when I make Rouladen. Little does he realize just how easy it is to make. My recipe is classically German, although some restaurants and individuals vary on what they put in the meat. Since I am a purist, I only eat the Rouladen I make. Like many German dishes, this dish is quick to prepare, uses few ingredients, and all you have to do is prep it and walk away.

Ingredients

This recipe makes three rolls - one for each of us tonight and one for Kerry's lunch tomorrow. Adjust the ingredients according to your needs.

3 slices of thinly sliced beef. If you live in an Italian area, it will be labeled Braciole.
Dijon mustard
2 − 3 slices of bacon
3 slivers of onion
1 pickle (we like dill pickles) quartered (I got to eat the other quarter)
Salt
Pepper
Kitchen String or toothpicks
2 tablespoons olive oil
1 ½ cup of beef broth or stock
1 tablespoon of cornstarch

Directions

Gather your ingredients.

Slice the onion, pickle and cut the bacon to ¾ the length of your sliced beef.

Brush a thin layer of Dijon mustard over the top of the beef.

Place the bacon in the center of the beef (have it start at one end). Place the pickle and onion on the "start" end. You will roll from here.

Tightly roll the beef from the "start" end.

Cut off an 18" length of kitchen twine and "tie" the roll together. If you don't have kitchen twine, you may use toothpicks to seal the ends.

Generously salt and pepper the rolls.

Heat a dutch oven on high heat. Add 2 tablespoons of olive oil to the pan. (If you wish, you might like to fry 2 − 3 slices of bacon and use the rendered pork fat instead.)

Place the stuffed rolls in the heated oil. Sear the meat 1 − 2 minutes per side.

Remove the seared rolls to a plate. Add ½ cup of beef stock to the pot to deglaze it. Scrape, scrape and scrape away. Deglazing does two things. First, it loosens all the good bits of seared meat at the bottom of the pan. Second, it cleans the pan to make for easy clean-up. Watch out, the minute you add the broth it will instantly boil.

Add the remainder of the stock to the dutch oven. Put the meat back in the pan (be sure to place the drippings in it, too).

Bring to a boil. Place the lid on and reduce the heat and simmer for 2 ½ - 3 hours until tender.

Remove the cooked Rouladen to a plate. Be careful, it is very tender.

Cut off the string and remove. Cover with foil to keep warm.

Meanwhile, bring the stock back to a boil.

In an old jam jar, place 1 tablespoon of cornstarch and just enough water to cover. Put the lid on and shake, shake, shake away.

Pour the cornstarch mixture into the stock and whisk to thicken. Adjust the gravy with salt and pepper to taste.

Make sure you serve the Rouladen and its gravy with Spaetzle and Rotkohl. I suppose you could serve it with mashed potatoes, but it wouldn't be the same.

Rotkohl (German Red Cabbage)

There are two staple side dishes at any German dinner table - sauerkraut and rotkohl, otherwise known as red cabbage. Both can be made at home, although there are good jarred, tinned or bagged varieties. Yet, in late winter and early spring, when cabbage is abundant, making rotkohl from scratch is as easy as a slice, a dice and a simmer.

This recipe is quick to prep, easily assembled and then it just simmers for 1 ½ - 2 hours. You might never buy jarred rotkohl again.

Ingredients

1 tablespoon butter
1 medium onion (thinly sliced)
1 small Granny Smith apple (thinly sliced)
1 small head of red cabbage (shredded)
¾ cup water
¼ cup Apple Cider Vinegar
¼ teaspoon caraway seeds
½ teaspoon salt (I always use Kosher)
¼ teaspoon freshly ground pepper
1 bay leaf
A dash of ground cloves

Directions

Assemble your ingredients. Remember, mise en place.

Melt butter in a medium stew pan or large pot over medium heat.

Meanwhile, thinly slice a medium onion.

Peal, core and thinly slice a small Granny Smith apple.

Place the sliced onion and apple in the pan, sprinkle with a little bit of salt and sauté for 3 −4 minutes until the onion becomes translucent.

Wash the red cabbage and remove the outer leaves. Cut off the stem end.

Divide the cabbage into four pieces and cut out the hard core. Discard.

Now for the fun part. Take out all your frustrations of the day and shred away by thinly slicing the cabbage against the "grain."

Add the cabbage and the remaining ingredients to the pot. Stir well to combine.

Bring the liquid to a boil, place a lid on it, then reduce the heat and simmer for 1 ½ - 2 hours. Stir occasionally.

Remove the bay leaf and serve with your favorite meats. Tonight it will go with Rouladen and Spaetzle.

Spaetzle (Spätzle)

I shake my head about a few food novelties. Instant mashed potatoes, boxed pancake mix and ready-to-boil Spaetzle noodles to name a few. Spaetzle is none other than the German equivalent of pasta. Made from four (or five) ingredients, it is quick to make and is a good substitute to potatoes or rice. I wonder why anyone would use the ready-to-boil ones.

I serve Spaetzle with all my German recipes and sometimes just for a different side at dinner. It goes great with gravies and sauces. Although I have a Spaetzle press, you could use a colander (push the batter through), a potato ricer, or put the batter on a cutting board and slice of thin bits of batter to make strips.

Ingredients

2 cups of all purpose unbleached flour
1 teaspoon salt
A dash of nutmeg
2 eggs (beaten)
¾ cup of milk (you may have to add more based upon the humidity)
1 tablespoon of butter (optional)

Directions

Bring a large pot of water to boil. Make sure to generously salt it.

Gather your dry ingredients.

Place the salt and a dash of nutmeg in with the flour and whisk together to combine.

Combine the eggs and the milk.

Make a hole in the center of the flour mixture and pour the wet ingredients into the dry ingredients and gradually stir to combine. Depending upon the weather, you may have to add more milk. You will be looking for a thick batter.

Put ½ of the batter in your Spaetzle press and squeeze it into the boiling water.

Stir the noodles so they do not stick.

Repeat with the remaining batter.

Cook the noodles 2 − 3 minutes until they float to the top of the water. That is when you know they are done.

Drain the noodles into a colander and place the drained noodles in a bowl.

If you desire, stir in 1 tablespoon of butter. (Yes, butter makes things better.)

Serve and enjoy!