Spinach and Goat Cheese – a “Makeover”

I’m calling this one a makeover although the original my family grew up with, and loved, remains serviceable.

spinach and goat cheese

Nine ounces of baby spinach shrinks a bit!

The original recipe involved three packs of frozen spinach for the whole family, and a packet of Philadelphia brand cream cheese (other than home-made, is there really any other brand?)

We’d cook up the three packs, drain it, add in a dollop of butter, mix it up, then put slices of the cream cheese (a whole pack) on top, with a little salt and pepper,  and serve it up.  This recipe served four of us with my kid brother wolfing down at least half of this as a side. (We sorta said, “is this what is left???”  It is possible during his teens we moved to four packages…)   I have to say that anyone saying that this meal is not kid-friendly has only met a limited number of kids.  Meatloaf was never kid-friendly to me; spinach this way was always kid-friendly to me and my bro!)

So maybe we can consider the below recipe simply a changeover?

The below is two servings.  Although one could chow down on all of it, if so inclined.  I’ve cut back on the dairy portions from days of old.  Keep in mind that a bag of spinach is apparently mostly water, and once you start cooking it, it just shrinks and shrinks and shrinks — which is one reason I halt the cooking as soon as I do.  (It also tastes best to me this way).

Ingredients:

1 nine-ounce (or so) bag of baby spinach, rinsed and any nasty leaves removed.  (or one regular-sized frozen package, thawed and drained before cooking)
About 3/4th cup water and 3/4th cup vegetable stock from the box (low sodium), or home-made. 
1 teaspoon butter or ghee.
About 1 ounce goat cheese.
 Plain or with herbs.  (Or, Philadelphia Brand cream cheese.)
Salt (if using) and ground pepper to taste.  (I use Trader Joe’s Rainbow Peppercorns – nice spicy taste.  Penzey’s version is also good.)
Optional:  red pepper flakes, maybe just a pinch.

The How To:

Get everything in place ahead of time, because when the spinach is ready, everything else should be rarin’ to go.

Boil the broth/water mix.  Add the spinach.  Keep mixing until all the leaves just get wetted down; don’t over-cook.  This will only be a couple minutes unless you are making more servings than listed above.

Drain the spinach in a colander, squish down the spinach for a few seconds, dump quickly into a bowl, add in the butter/ghee, mix around.  (Don’t be afraid of healthy fats — fats DO help certain veggie vitamins and other nutrients to be absorbed.)

Parcel out the goat cheese, sprinkle on salt, pepper, and the optional red pepper flakes, and serve.  As you eat, you may want to mix the toppings in, letting the cheese melt.

 

 

 

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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