Laurie Colwins Creamed Spinach With Jalapeño Peppers Recipes

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LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS



Laurie Colwin's Creamed Spinach With Jalapeño Peppers image

This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)

Provided by The New York Times

Categories     easy, weekday, casseroles, dips and spreads, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

2 10-ounce packages whole-leaf frozen spinach (do not thaw)
4 tablespoons butter, additional for buttering pan
2 tablespoons all-purpose flour
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup evaporated milk
Black pepper
3/4 teaspoon celery salt
6 ounces Monterey Jack cheese, cut into cubes
1 pickled or fresh jalapeño pepper, chopped, or more to taste
1/2 cup soft buttered bread crumbs (see note)

Steps:

  • Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
  • Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
  • Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
  • Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

CREAMED SPINACH WITH JALAPENOS



Creamed Spinach With Jalapenos image

I made this last night and my husband said "WOW"! Not the reaction I expected from a spinach dish. We had left-overs today - still a "WOW". Use the jalapenos to your personal taste. If you're worried about the heat, seed and deveine them.

Provided by CaribbeanQueen

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen spinach
1/4 cup butter, divided
1/4 cup breadcrumbs
1 tablespoon flour
3 tablespoons onions, finely minced
1 garlic clove, pressed
1/4 cup evaporated milk
2/3 cup monterey jack pepper cheese, shredded
1 -3 jalapeno pepper, minced
1/2 teaspoon celery salt
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 300 degrees. Butter a small casserole dish.
  • Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain well, reserving 1/2 cup liquid.
  • Melt 2 T. butter in small saucepan over medium heat, and stir in the bread crumbs until well coated. Remove from heat, and set aside.
  • Melt remaining 2 T. butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
  • Bake 45 minutes in the preheated oven, until bubbly and golden browned.

Nutrition Facts : Calories 256.4, Fat 19.4, SaturatedFat 11.9, Cholesterol 51.8, Sodium 307, Carbohydrate 12.7, Fiber 3, Sugar 1.7, Protein 10.2

LAURIE COLWIN'S ROAST CHICKEN



Laurie Colwin's Roast Chicken image

Here is a straightforward roast chicken recipe from the writer Laurie Colwin, who swore by simplicity - in the kitchen and in life. Not many people will take the time to stuff and truss a chicken, and Ms. Colwin famously abandoned the practice when she found her child making spider webs with her expensive trussing string. Try the trussing and stuffing sometime, though. A little time, simply spent, rewards with tender meat and a savory stuffing, an easy feast for a night at home.

Provided by Pilar Viladas

Categories     dinner, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 8

1 3- to 3 1/2-pound chicken
3 to 4 cups cubed whole-wheat bread
1/2 cup porcini mushrooms
1/4 to 1/3 cup broth
Salt and fresh ground pepper
Paprika
1 tablespoon olive oil
1 tablespoon melted butter or water or broth for basting

Steps:

  • Preheat oven to 300 degrees. Rinse chicken and pat dry. Combine bread and mushrooms in a bowl and toss with broth. Season to taste. Stuff chicken and secure with poultry pin or toothpick. Place in roasting pan and sprinkle with salt, pepper and paprika. Baste with olive oil. (If desired, surround it with carrots, potatoes, onions, garlic and a red pepper.)
  • Roast for about 2 hours, basting frequently with melted butter and pan juices. The chicken is done when the leg bone wiggles and the skin is the color of teak.

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