And now…the remaining recipes from our holiday menu! These two dishes are great to bring to others’ houses. I know this first-hand because these vegetables were brought to our house and they worked so well with the rest of the meal. They are easy to prepare too!
The first is Spinach Gratin, which my sister-in-law brought. It is from Ina Garten’s Barefoot Contessa Parties cookbook. She made a change to accommodate my food sensitivities (replacing the onions with garlic) and tweaked the recipe further for a little boost in nutrition (using whole wheat flour, lighter cream, and less salt). The ingredients and preparation follow.
1/2 stick unsalted butter
3 cloves of garlic, chopped
1/4 cup whole wheat flour
1/4 teaspoon nutmeg
1 cup light cream
2 cups milk
5 10-ounce boxes of frozen chopped spinach, defrosted
1 cup freshly grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat oven to 425. Melt butter over medium heat – add garlic. Add flour and nutmeg and stir for 2 minutes. Next add cream and milk – cook until thickened. After squeezing away liquid from defrosted spinach, add to pan. Put in 1/2 parmesan cheese in the mix, and season with salt and pepper.
Put entire mixture into a baking dish, and add 1/2 cup parmesan and 1/2 cup Gruyere to top. Bake for 20 minutes. Delicious!
My mother-in-law also brought this dish of Green Beans Almondine. I just love green beans – especially in this classic dish. They make fabulous leftovers too. Here is the recipe:
1 lb green beans
2 tablespoons slivered almonds
2 tablespoons butter
1 teaspoon lemon juice
Cook green beans by either steaming or covered in a small amount of boiling salted water until crisp-tender. Drain. Cook almonds in butter over low heat, stirring occasionally, until golden. Remove from heat and add juice. Pour over beans.
Enjoy these great recipes; and here is to happy holiday meals together.
Aim sharing this recipe with Simply Sugar and Gluten Free and Food Trip Friday.