Just bought the new Cooking Light magazine for April 2012. This isn't a magazine I subscribe to (though I probably should.... wince), but I really, really enjoyed being inspired by the recipes. I love reading a new magazine on a plane... enforced reading, no interruptions. I "tagged" a bunch of recipes while sitting there.
No one thinks creamed spinach is "light"... do they?
This tasted fantastic, and not "light" at all. I will do this again and again for steak dinners and holiday events too. I made this and then popped it into the oven while I baked the salmon we had with it. It would also be a great dish to make ahead and then re-heat and bake until bubbly for a dinner party, or holiday event.
Ingredients
Serves4- 6
4 teaspoons canola oil, divided
8 ounces sliced cremini, or baby bella, mushrooms
1 (10-ounce) package baby spinach
1/2 cup finely chopped onions, or shallots
2 cloves fresh garlic, minced or crushed
3/4 cup fat-free milk
1 tablespoon all-purpose flour
Salt and black pepper Dash of nutmeg
3 ounces 1/3-less-fat cream cheese
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Set aside while you make your sauce.
Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add onions (or shallots) and garlic; cook 1 minute, stirring constantly. Combine milk and flour, stirring with a whisk. Add milk mixture, salt, pepper, and nutmeg to pan; bring to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is mostly smooth.
Add mushrooms and spinach to milk mixture, and toss gently to coat. Serve at once, or bake until bubbly in a hot oven for 10-15 minutes. If you weren't into the "Cooking Light" party, you could add cheese and buttered breadcrumbs for a nice crispy topping.
Here's our dinner, all ready to go:
Add mushrooms and spinach to milk mixture, and toss gently to coat. Serve at once, or bake until bubbly in a hot oven for 10-15 minutes. If you weren't into the "Cooking Light" party, you could add cheese and buttered breadcrumbs for a nice crispy topping.
Here's our dinner, all ready to go:
Really? That is lite? Wow! Doesn't look it. And it seems simple too. Thanks for sharing.
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