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April 25, 2011

Creamed Spinach

* 1 stick + 3 Tbsp Butter
* 8 Tbsp Flour
* 1/2 Medium Onion, Finely Diced
* 3 cloves Garlic, Finely Minced
* 2 cups Milk
* Salt And Pepper, to taste
* 1 pinch Ground Nutmeg
* 24 ounces, weight Baby Spinach (can use cut leaf frozen spinach)

# Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
# To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
# Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

April 5, 2011

Quick Chicken Peanut Mole with Cilantro Rice

Quick Chicken Peanut Mole

* cooking spray
* 2 pounds skinless, boneless chicken breasts and thighs cut into 1/2-inch strips
* 1 cup chopped onion
* 1 teaspoon chopped garlic
* 1 (14 ounce) can chicken broth
* 1 (14.5 ounce) can diced tomatoes and green chiles
* 1 teaspoon chili powder, or to taste
* 1/4 cup creamy peanut butter
* 1 tablespoon baking cocoa
* 1/4 teaspoon ground cinnamon
* 2 tablespoons chopped fresh cilantro, for garnish (optional)

Cilantro Rice:
* 4 cups water
* 4 cups instant rice
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 cup orange marmalade
* 2 tablespoons chopped fresh cilantro or parsley

1. Chicken Peanut Mole: Spray a large skillet with no-stick cooking spray. Heat over medium-high heat. Add chicken. Cook chicken until golden brown on all sides and cooked through. Remove chicken from skillet.
2. Spray skillet again with no-stick cooking spray. Add onion. Cook until softened. Add garlic. Cook an additional minute. Stir in broth, tomatoes, chili powder, peanut butter, cocoa and cinnamon. Bring to a boil. Reduce heat to a simmer. NOTE: Sauce may be pureed in the blender until smooth, if desired.
3. Place chicken in sauce, combining gently. Cook, uncovered, 5 minutes to combine flavors. Serve over Cilantro Rice. Sprinkle with additional chopped cilantro, if desired.
4. Cilantro Rice: Bring water to boil in a 3-quart saucepan. Add rice, cumin and salt. Let stand 5 minutes or until water is absorbed. Add marmalade and cilantro. Combine ingredients with fork.