Herb Dip
January 28, 2016
Ina Garten, yield 2 cups.
- 8 oz cream cheese
- ½ C sour cream
- ½ C mayonnaise
- 4 scallions, white & green parts, minced
- 2 TB parsley leaves minced
- 1 TB fresh dill minced
- 1 tsp salt
- ¾ tsp black pepper
Blend all ingredients together.
Creamed Spinach
February 28, 2015
Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.
- 2 (10 oz) packages fresh spinach (remove tough stems)
- 3 Tb butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3TB + 1 tsp all purpose flour
- 2 C milk
- ½C grated Parmesan cheese
- salt & pepper
1. Cook spinach:
- Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
- Drain, rinse cold water, press out water (squeeze),
- chop on cutting board.
2. Make cream:
- melt butter on medium heat, sauté onion and garlic until softened about 4 min.
- Stir in flour – cook 1 minute.
- Whisk in milk and cook until hot and thickened.
- Stir in cheese.
3. Add spinach and cook until hot about 2 minutes. season salt & pepper.
(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)
Baked Kale
October 22, 2014
Another vegetable that comes out quit tasty roasted! Adapted from Ina Garten 2014.
- 1-2 bunches kale(2 lbs) remove core stem, tear leaves into large pieces.
- Rise, drain, dry
- Toss with 1/4 c olive oil, salt & pepper (smoked salt for added flavor)
- Bake 350° oven 15 min. May be a little steamy, they will crisp up.
Olsson Recipes 