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Tag: chopped spinach

Indian Style Polenta

Polenta is a very easy, healthy and quick starch to make. Like rice, it is very versatile and anything and everything can be added to make it yummier. I have made quite a few different kinds in the past.

I made this one Indian style to serve with the fish curry. I started with mustard seeds and curry leaves. I also added a couple of different kinds of lentils for a nice crunch and I also included peanuts.

My original idea was to cook the polenta in coconut milk and chicken broth but then I realized I was out of coconut milk. Instead I cooked it with my normal mixture of milk and chicken broth- both the liquids ensure yummy flavor in the dish.. and this dish was extremely yummy.

The only person who doesn’t like polenta in the house is my daughter. I made her some rice on the side. She does not enjoy the texture of polenta… but I love it…

  • 1 cup fine polenta
  • 1½ cups chicken or vegetable broth
  • 1½ cups milk
  • 2 teaspoons salt
  • 2 tablespoons extra light olive oil
  • 1 teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 tablespoons white moong dal
  • 1 tablespoons channa dal
  • ½ cup roasted peanuts, chopped
  • 1 cup frozen chopped spinach, thawed

Heat a medium saucepan with the olive oil. Add the mustard seeds, curry leaves, moong dal, channa dal and peanuts. Saute on medium heat for 2 to 3 minutes. Add the spinach and sauté for a minute. Add the broth and milk with the salt. Bring to a boil and add the polenta. Follow package instructions to cook the polenta. Taste for seasonings and serve with the fish curry.

Creamed Spinach

Creamed Spinach with Bechamel Sauce I love the creamed spinach served at steak houses. The leafy green goes perfectly well with red meat- especially cooked with lots of butter and cream. I guess anything cooked with lots of butter and cream is delicious.

My problem- the red meat already has lots of calories and when you pair a calorie laden dish like creamed spinach- it results in a very heavy meal- oh, and what about the potatoes and the wine… a lot of calories.

So, this is my take on creamed spinach. I usually make it simply by sauteing garlic with spinach. I add a bit of half and half- which has less calories than cream but still adds substantial creaminess to the dish.

I started this dish by making a white or bechamel sauce. I sauteed some flour and olive oil. I added onion and garlic and then some milk. This was a  start to a very aromatic, creamy sauce. I added frozen, chopped spinach and cooked it till the excess moisture is cooked away.

The dish was delicious- with not a lot of calories. It has one tablespoon of olive oil and a third of a cup of half and half. Not bad considering it served 5 people. The taste was not compromised at all- in fact it tasted really good with the lamb and the potatoes.

Try this creamed spinach next time you are looking for a healthy side dish…
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