Spinach

lunchbox life: sweet potato bowls with chicken and spinach

image1(22)Welcome back! It’s Week 2 for the 2015-16 school year, and I’m happy to report that Week 1 was excellent. Seriously. I have great students who are willing to try new things are ready for a year of hard work and challenges, I’m settling back into a routine of teaching five classes per day, and I’m happy to be reunited with my work buddies. One adjustment, however, is getting back into the groove of inhaling my lunch five time per week. During my summers at GHP, we have a 90 minute lunch break, but during the school year, I have about 25 minutes, including any microwaving that I need to do. I’ll get used to it again, but it’s certainly an adjustment.

This week’s lunch comes from a serious love for sweet potatoes. Instead of a brown rice or quinoa bowl, this spin uses sweet potatoes as a healthy starch while keeping the dish grain-free. Ever since my Whole30 experience this summer, I’ve been making a conscious effort (probably 80% of the time) to follow the Whole30 guidelines, being particularly intentional for breakfasts and lunches during the week. This sweet potato bowl has everything you need for an energy boost: roasted sweet potatoes for fiber and starch (energy), chicken for protein, and spinach for all of the leafy green action (Vitamins A and K, folic acid, fiber, etc.). I seasoned the sweet potatoes with turmeric, which has multiple health benefits, including its role as an anti-inflammatory spice.

As I’ve done before here on the blog, I used already prepared rotisserie chicken for this dish. Sometimes I do this because of time constraints, but I also go this route quite frequently during the spring and summer months because I just don’t love the idea of having the oven on for that long in our house. Added heat? No thank you!

Sweet Potato Bowls with Chicken and Spinach

3 large sweet potatoes

1 large sweet onion

1 large or two small whole rotisserie chicken(s), organic if possible

1 lb. organic baby spinach

2 Tbsp. olive oil

1 Tbsp. turmeric

1.5 Tbsp. ghee (clarified butter)

salt and pepper

Preheat the oven to 425 F. Halve and peel the onion, then thinly slice each half into half-moon shapes. Place the onion slices on a cookie sheet. Next, peel the sweet potatoes, then cut each peeled sweet potato into 1/2 inch circles. Largely dice the circles, then place them on the cookie sheet with the onions. Add the olive oil, turmeric, 1 Tbsp. salt, and 1/2 Tbsp. pepper to the onions and sweet potatoes, mix them around in the sheet with your hands, then roast in the oven for about 35 minutes.

When this is in the oven, begin to break down your rotisserie chicken. Remove the skin and all bones and place both white and dark meat in a mixing bowl. When this step is complete, use your hands to shred the chicken. Don’t worry about the shreds being exactly the same size.

Next, melt the ghee in a large pan on the stovetop. In batches, add the baby spinach and 2 tsp. salt. Use tongs to saute the spinach in the pan, then add the shredded chicken and toss to combine.

For each bowl, evenly distribute the sweet potatoes, then evenly distribute the chicken and spinach. When you’re ready to eat, reheat the bowl in the microwave on high for about two minutes, adjusting accordingly for your preference of heat.

tasty tuesday: pan roasted pork tenderloin, barley and mushroom braise, roasted brussels, spinach, onions

Pork barley

Man, it feels like it has been a minute since I’ve been here. Since my last post, we’ve had lots of great food, from authentic Latin American fair to farm-to-table classics and the best of Charleston. Through all of that, I found some inspiration to make tonight’s dish, combining flavors and techniques I’ve experienced from both Sean Brock’s Husk and Hugh Acheson’s Five and Ten. But really, its not much more that good ingredients, nicely seasoned, and simply prepared. That combination goes a lot further than you make think.

I love pasta dishes. I can’t escape it. And for some reason pairing barley or farro with pork and Brussels just stuck out in my mind. It is very similar to a dish at Five and Ten I had about a year ago and it just popped in my head as a very memorable dish. It goes well with the mushrooms I had at Husk, braised with broth and greens. Fantastic all.

As this blog turns two, we thank you for staying with us and helping us grow. Let us know what else you want to see!

On to the food.

Pan roasted pork with braised barley and mushrooms, spinach and onions, roasted brussels

1 pork tenderloin, trimmed of any fat and connective tissue
1 cup pearled barley
1 quart chicken stock
5 portabella mushrooms
1 sweet onion, chopped into thin slices, 1/4 finely chopped
2 tbsb butter
1/4 cup spinach
10 sage leaves
8 brussels sprouts, stems removed and halved.
1/8 cup cider vinegar
1 clove garlic
salt, pepper, white pepper
Olive oil to coat pan twice

Start with the barley. In a deep pan, melt butter over medium and add the grains of barley and two pinches of salt. Toast for 2 minutes. Add the fine onions and vinegar. Heat 4 minutes, or until vinegar is absorbed. Add 2 cups chicken stock and bring to a boil. Lower heat to medium low and cover 10 minutes, stirring occasionally.

Chop mushrooms into thin slices. Add to barley and add 1/2 the remaining stock and sage. Simmer additional 20 minutes, until barley is tender.

Season the pork with a heavy coating of salt, pepper and white pepper.

Heat a large pan to medium high and coat with olive oil. Heat oven to 300. Place the sprouts in the hot oil insides down and sear for 3 minutes. Turn and heat for 2 minutes. Place sprouts on a cookie sheet lined with foil and place in oven for 20 minutes.

In same large pan, add more oil to coat. Place the pork in the oil and sear 5 minutes per side (three sides). Reduce heat to low and cover pan for 2 minutes. Remove pork from pan.

In same pan, add more oil and remaining onions. Press garlic and add to onion. Add spinach and stir 1 minute. Add remaining stock and cook until spinach is wilted. Remove mixture from pan.

Cut the pork into very thin pieces. Return to pan with remaining pork and chicken stock mixtures. Baste with jus for 2 minutes, until pieces reach desired doneness.

Plate with spinach and onions in center of plate. Top with barley and mushroom mixture then pork. Place sprouts around the side and top with rogue brussels crispies and sage.

Enjoy!

meatless monday: saag paneer

saag

How many people love Indian food? I know I go through fits where I can’t get enough. The delicate flavors matched with spice and fresh vegetables and superbly seasoned meat. Fantastic.

There’s one type of dish that always attracts my attention (whether on the buffet or the menu… yeah, I love an Indian buffet, whatever) and that is Paneer. Paneer is a sort of cottage cheese that’s simple, quick, salty, and gooey. It is usually found in cubes and can (allegedly) be found pre-made at the grocery. I made it fresh this time because I’ve always wanted to make cheese and the grocery didn’t have it. I think I will return to this treat again, maybe get a little more adventurous and make more complicated cheeses.

Saag paneer is a mainstay made with spinach and spices that make for a smooth dish that would almost fit in well on a country buffet. In fact, instead of traditional fenugreek leaves or celery leaves, I threw in some collards. They served mainly to fill out the spinach, but it is fun to know they are there.

All told this was a nice spicy something different for a meatless Monday that I know you will enjoy!

Saag Paneer

2 bunches spinach, chopped
1 bunch baby collards
3 cloves garlic
1/4 cup minced onion
1 tbsp grated ginger
1 tsp cumin
1 tsp turmeric
1/2 tsp coridander
1/2 tsp garam masala
1/2 tsp cayenne pepper
salt and pepper to taste
1/2 cup heavy cream

1/2 gallon whole milk (non-uht)
Juice of one lemon
1 tbsp vinegar
salt to taste

Begin by heating the milk in a large pan. Use a thermometer to make sure you do not overheat. The milk should come to a simmer around 200 degrees and get a little frothy. Remove from heat and add the juice and vinegar. It will begin to curdle right away. Let it sit 10 minutes. Stir to make sure the curds fully separate. Using a colander and cheesecloth, strain the mixture. The curds will stay in the cloth. Lift the curds with the cloth and squeeze to remove excess moisture. Open the cloth pouch and add salt to taste. Wrap again and place on a plate and shape into a loose square. Top with another plate and an addition weight (can, mixing bowl) and sit for 15 minutes minimum. The longer it sits, the denser the cheese will become. If you make ahead you can refrigerate for an even denser cheese.

cheese blob

While the cheese is setting, chop the spinach and collards. Heat a pan with olive oil and add the greens. Pour in about 1/2 cup of water and cover. Cook about 4 minutes and strain. Pulse about 5 good times in a blender or food processor.

In the original pan, heat some oilve oil and add the onion. Cook a few minutes and then add the garlic, turmeric, coriander, garam masala, salt and pepper. Let it simmer for about five minutes. Add the cayenne.

spice stir

Cut the paneer into cubes. In a separate pan, heat some canola oil and add the cubes. Roll then over a few times to brown slightly.

fry em

Then insert into the spice mix.

stir em

Finally, add the greens to the pan and stir. Add the cream and cover for 10 minutes or so. Serve with naan or rice.

Easy, flavorful, fresh Indian food at home. Happy Monday!

lunchbox life: spinach and mushrooms with quinoa and turkey bratwurst

image1(5)Is everyone still hanging in there for January? How are those new year resolutions going? I know that after this past week of lunches, I am feeling so much better and so much less full from the holidays. Because of this, I decided do do another lunch heavy on the greens. If you’ve ever sauteed spinach, you know that it shrinks quickly, so this recipe of five servings calls for a whole pound of spinach. Fiber, folic acid, and protein are the stars of this leafy green, and yes–Popeye approves.

Spinach and mushrooms are a classic combination. Throw in some garlic, olive oil, salt, and pepper, and you have some pretty tasty nutrition. Toss in some quinoa and top it with some protein and you have a complete meal. There is a shift in this lunch, however. Instead of making spinach the side dish, why not make it the star?

The turkey bratwurst I used in this lunch is made by Honeysuckle White, a brand found in many grocery stores. At about 160 calories per link, these brats are a nice addition of lean protein.

Spinach and Mushrooms with Quinoa and Turkey Bratwurst

1/2 cup uncooked quinoa

5 turkey bratwurst links (I used Honeysuckle White brand)

2 Tbsp. olive oil (each Tbsp. separated)

1 lb. fresh baby spinach

2 lb. sliced white mushrooms

2 green onions, thinly sliced

3 garlic cloves, minced

salt and pepper

Cook quinoa according the package directions; set aside.

Heat 1 Tbsp. olive oil in a skillet over medium heat. Add the turkey bratwursts and cook for about 8 minutes on each side. Set aside to cool.

In a large pot or deep pan, heat the other Tbsp. olive oil over medium-high heat, then add the garlic and 1 tsp. salt and cook for about 1 minute. Add the mushrooms and green onions, stir to coat in the garlic and oil, and let cook for about 5 minutes. Add the quinoa and stir to combine. Next, add the spinach in batches. It will shrink quickly, so be ready to add more spinach when the pan allows for it. Add another tsp. of salt and 1 tsp. black pepper. Stir to combine spinach with the mushrooms until everything is evenly cooked; this only takes a few minutes, so be vigilant!

To plate: separated the spinach mixture into five containers. Slice each brat on the diagonal and arrange the pieces in a line to top the spinach.

lunchbox life: pesto chicken and mushrooms

image1(2)Another Sunday rolls around, and that means it’s time for another edition of lunchbox life. This photo isn’t amazing, but the smells coming out of our oven were! This recipe is full of flavor and protein, and it’s a particularly helpful lunch to keep your workweek nutrition in check amongst all of the holiday parties and overindulgence.

The recipe is so simple that it’s not even a recipe: for five lunches, cut three chicken breasts (about 1 1/2 lbs.) into bite-size pieces. Combine chicken, 2 cups of sliced mushrooms, and 1/3 cup pesto (homemade or store-bought) in a baking dish and bake for about 40 minutes at 350 F.

After the chicken and mushrooms are done, divide the dish into fifths and pack each portion of chicken and mushrooms with about 1 cup of baby spinach.

meatless monday: caramelized onion, spinach, and swiss frittata with pan-roasted okra

image1(1)Happy Thanksgiving week! I’m so thrilled to have the week off from school for the holiday, so while there is no lunchbox life this week, I’m happy to bring you this delightful frittata on Meatless Monday.

A frittata is basically a crustless quiche. It’s also kind of like an omelet except that its texture is a little different because of the broiling at the end of the cooking process. I think it’s much easier than quiche or omelets, which is why I think the frittata in an underrated food. It’s similar to a casserole: what do I have in the fridge that I need to use? Particularly for produce, frittatas can save those greens that are just about to wilt or those tomatoes that are on their last leg. Frittatas are much better in the nutrition arena, however, because of their high protein content. While casseroles rely on creamy soups and cracker crumbs to hold all of the ingredients together, frittatas use the magic of eggs to envelop the other ingredients and hold them in a protein-rich form. Oh, and the cheese. So much cheese. But we’re not eating any pie crust, so we can have more cheese, right?

In this frittata, I used farm fresh eggs from The Dirt Farmers, our beloved CSA. I also used some beautiful spinach from last week’s CSA box. I caramelized some onions earlier in the day because I had the time to let them simmer in butter, but you could certainly saute some onions if you’re shorter on time. You could also sub in many different veggies or cheeses; this is the beauty of the frittata. Find what you need to use up, then make it sing with some eggs.

I served this frittata with some tasty pan-roasted okra. It’s so easy: slice okra lengthwise. Heat some olive oil and spices (I used herbs de provence, garlic powder, salt, and pepper) over medium heat, then crank it up to high right before you add the okra. Stir to coat the okra, then let it cook for about 5 minutes, giving it a quick stir a few times throughout the cooking process. Much like oven roasted okra, the char on the pods is so delicious and is a nice contrast to the pillowy frittata. It’s also much better for you than a crispy starch (fries, sweet potatoes, etc.).

image2(1)Caramelized Onion, Spinach, and Swiss Frittata

Serves 4

3 onions, peeled, halved, and sliced into half moons*

3 Tbsp. butter

4 cups fresh spinach (if not baby spinach, tear into bite-size pieces)

1 Tbsp. olive oil

6 eggs, beaten

1/2 cup shredded Swiss cheese (I used Jarlsberg, which is actually Norwegian)

1/3 cup grated parmesan cheese

salt and pepper

*Melt the butter in a medium size pan over medium heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper. Toss the onions to coat them in the butter, then cook for about an hour, tossing the onions every 10 minutes or so. If you’re short on time, use only 1 onion and 1 Tbsp. butter and cook over medium high heat for about 10 minutes. If you have the time, however, go for the caramelized onions–the slow cooked taste is amazing. Set aside.

Turn on the broiler function in your oven. In an oven-safe omelet pan, heat the olive oil over medium-high heat, then add the spinach in batches. As it wilts, you can add more. Next, add the caramelized onions to this pan and stir to distribute evenly. Top with the swiss cheese, then pour the beaten eggs over the mixture. Let this cook and set up for about 3-4 minutes. Next, add the parmesan cheese on top and place pan under the broiler for about 5 minutes. Take out and let cool for about 5 minutes, then cut into fourths. Serve with a green vegetable for a light green salad.

lunchbox life: turkey, spinach, and guacamole wraps

image1Happy Sunday, everyone! Last night, Alex and I hosted our third annual Friendsgiving at our house. Friendsgiving is simple: Alex makes two turkeys, I set up the drinks, and everyone else brings appetizers, sides, and desserts. It’s a Thanksgiving-themed potluck with lots of holiday cheer. One of my favorite elements of Friendsgiving is watching different groups of our friends who don’t yet know each other mingle and become friends. After toasts, recipe swapping, and gabfests, everyone went home and took their dishes with them (another perk). We, however, were left with some leftover turkey, so I’m faced with the perennial Thanksgiving challenge: what do I do with all of this leftover turkey? I’ve made several soups lately, so I thought I’d try something different. This lunch took about 3 minutes to prepare–that might be a record!

This week, I’m relying on some store-bought standbys. The single-serving Wholly Guacamole packs are great because you can enjoy your guacamole fresh each day. I still prefer homemade guac, but this stuff is great as a spread for a sandwich. I’m also using La Torilla Factory high fiber low carb wheat tortillas. At 70 calories each, they are full of great nutrition and, when zapped in the microwave for a few seconds, become very pliable for wraps and burritos. Buy some baby spinach and you’re ready to turn your leftover turkey into a yummy wrap!

My plan this week is to heat the tortilla and turkey separately in the microwave, then spread the guacamole on the tortilla, add the spinach, wrap it up and devour. I’m also packing an apple this week to round out my lunches.

Sometimes you don’t need a recipe for lunch–just take a protein (turkey), fat (avocado/guac), and veggie (spinach) and wrap it up!

tasty tuesday: bbq seared tuna with beer and smoked cheddar grits, #pintsandpairings

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Welcome to another edition of a Pints and Pairings Tasty Tuesday for the Peach State Ale Trail, wherein we find a classic southern dish with a little twist. Fish and grits is the slightly less omnipresent brother of Shrimp’N’Grits, but it is a great dish on its own. And since fish is not just a single thing, you can really play with the flavors more than with the new Southern staple. A staple that is on display is the beer that is doubly featured here: Sweetwater’s Georgia Brown Ale. This beer is familiar to Georgians by now, finding its way to many bars and groceries. Like Terrapin, they have put Georgia on the national beer map and make many great beers, even if the first one I heard of was Blue…

Here, I decided to feature the beer in the grits. It makes sense that beer and grits would mesh well together, adding a nice layer of flavor to the sometimes monotone corn dish. Also, the beer flavor is completed by the use of a smoked cheddar cheese that makes a bold statement along with the sweet notes of the brown ale. I highly recommend this method for your evening grits dishes. 

Tuna was my fish of choice for this dish because I am not sure it gets its due as a versatile fish. Sushi or sesame are how you usually find tuna in these parts, which is great, but it also makes a great supplier of bbq flavors as well. Going with the bbq theme, I also made a sauce of roasted serranos and plums to top the fish. You always need a sauce to top the fish. Why not make a spicy sweet one. 

2014-09-09 20.02.38

BBQ Seared Tuna

Canola oil to lightly coat
1/2 cup brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp red pepper
1/2 tsp chili powder
1/4 tsp white pepper
dash cayenne pepper
1 3/4 pound tuna steak

Cut the tuna steak in half, hopefully into strips depending on the shape of the steak. Coat the strips with the canola oil. Combine the remaining ingredients in a bowl. Rub liberally on all sides of the tuna steak. Refrigerate at least 30 minutes. 

When ready, heat a pan to medium high heat. Coat the pan with oil and sear on all sides, about 3 minutes for the broad sides, and 20 seconds each for the narrow sides. Let rest for five minutes and then slice into thin strips to serve. 

Ga Brown and Cheese Grits

2 1/2 cups whole milk
3/4 cup GA brown ale
1 cup real grits
1 cup smoked cheddar
additional 1/2 cup milk
3 tbsp butter
salt, pepper, onion powder to taste

Bring milk and beer to a simmer over medium low heat. Add the grits and simmer about 30 minutes, stirring occasionally. Once the grits become tender, add the remaining ingredients and whisk to combine. Allow to cook another five minutes. Leave on low heat until serving. 

Plum and Serrano Chile Sauce

2 Serrano chiles, roasted on a grill pan
2 plums, pits removed
1/4 cup honey
1 dash vinegar

Seed the peppers and put in a blender. Add the plums, honey and vinegar and blend until fine. Pour into a saucepan and simmer about 20 minutes until it is well married. Add honey if it is too spicy for you. (you can do only one pepper if you like as well) Sauce will be thick. 

Plate the dish with grits in the bottom of a pasta bowl and top with tuna strips. Drizzle the sauce over the tuna lightly. 

I served the dish with a basic pear spinach salad with a lemon-mustard dressing. It was a good light complement to the spicy and rich main. 

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Happy eating and drinking friends!

lunchbox life: lazy spinach lasagna

Image

Let me just say that some Sundays are perfect for lunchbox prep: I’ll have the whole day to run errands and cook as I please, get the creative juices flowing, and come up with something novel or out of the box.  Today was not one of those Sundays.  We had a lovely weekend in Helen for a friend’s wedding, rushed back to town this afternoon and went straight to our Sunday TV Dinner Group for a viewing of episode 4 of True Detective, and while were there had an absolutely delicious, handcrafted, authentic lasagna made by our friend Adam.  He made his own pasta, sauce, and meatballs, and it was glorious.  By the time we got home, I checked our CSA delivery box for inspiration and found some gorgeous large, leafy spinach.  This type is very different from your standard plastic bag or box of baby spinach, but you could certainly use that here.  I thought back to one of first dishes Alex made for me: spinach lasagna.  At this point, opportunity met inspiration, but I knew that I didn’t have the time or energy do a homemade lasagna justice, so that’s why you’re getting my quick and easy, shortcuts included recipe.  One of the biggest shortcuts is the no boil lasagna noodles.  They’re really pretty good and they’ll save you a lot of time.  Another shortcut is the crushed tomatoes.  For a sauce like this, I’d normally doctor it up with some roasted garlic, herbs, and red pepper flakes, but the mildness of the tomatoes works well here with the creaminess of the ricotta and mozzarella and the infusion of the garlic in the filling.

This recipe is also great because once you quickly assemble the lasagna and place it in the oven, you can do other Sunday night rituals (laundry, shower, organization for the week, etc.).  I’ve cut this lasagna into six pieces, but you could certainly make your pieces larger or smaller depending on your appetite.

Lazy Spinach Lasagna

4 no cook lasagna noodles

28 oz. crushed tomatoes

1 1/2 lb. part-skim mozzarella, sliced 1/4-inch thick

32 oz. part-skim ricotta cheese

3 to 4 cups spinach, torn into pieces

1 egg

1 tsp. salt

3 garlic cloves, minced or grated

Shredded parmesan cheese, for topping

Heat the oven to 375 F.  Soak the lasagna noodles in warm water for about 4 minutes, then remove from water and set aside.  In a medium sized bowl, mix the ricotta, spinach, egg, salt, and garlic until evenly combined.  In an 8×8 baking dish, place one of the lasagna sheets on the bottom and spread 1/3 of the ricotta mixture onto it, then add about 1/4 of the mozzarella, then about 1/4 of the crushed tomatoes.  Repeat x2, then on top of the fourth lasagna sheet, spoon on the last 1/4 of the tomatoes and top with the last 1/4 of the mozzarella.  Bake for about 45 minutes or until dish is bubbling and cheese begins to turn golden.  Let rest for at least 30 minutes before cutting into serving pieces.  Top with shredded parmesan and enjoy!

 

wild card wednesday: mushroom and caramelized onion stuffed cheeseburgers, beer cheese and mac with blackened shrimp, parmesan sauteed spinach

We're getting wild

We’re getting wild

If you can’t tell this time the challenge is CHEESE. Eleta made the challenge this time, and I am not sure she knew what she was getting.

I decided to take it to the limit with something I have seen on TV several time, so I had to make it for myself- Stuffed cheeseburgers. It really works to hold flavors together, taste the meat, and to experience good gooey cheese. MMMMM.

Stuffed Cheeseburgers with mushrooms and caramelized onions:

1 lb ground sirloin
2 slices swiss cheese
1/2 vidalia onion, sliced into strips (pinch of sugar)
4 oz portabellas, sliced
1/4 cup breadcrumbs
2 TBSP Worchestershire sauce
4 cloves garlic
Salt, Black Pepper, Paprika, Red Pepper Flake to taste.
2 buns

Mix the spices, garlic, Worchestershire and crumbs into the sirloin until just mixed and crumbs disappear, set aside.

Heat a saucepan with olive oil and add the sliced onions and the pinch of sugar. The sugar will help the onions color well. Cook over medium high heat until they sweat and lower and cover. Stir occasionally until they have begun to brown. Add the mushrooms to the pan and stir. Cook until mushrooms are softened, about 10 minutes. Remove from pan.

Divide the burger meat into 4 equal quarters and mash until thin. Place one half of a slice of cheese on each patty. Add enough of the onion shroom mixture to satisfy on two on the patties and cover with the other two. Press to seal the mixture in.

Heat a griddle to medium-high. Once hot, grease the griddle and toss the burger on. Cook about 4 minutes on one side, flip and reduce heat and cover with a pan lid. Cook another 6-8 minutes, until done to taste. This added up to medium for me.

Place, with no further adornments, on a bun.

How could I avoid making a delicious mac and cheese for challenge cheese? Exactly, I couldn’t. But, I also had to ad beer because it is delicious.

Beer Mac and Cheese with Blackened Shrimp

1/2 lb rotini
2 TBSP butter
2 TBSP flour
8oz Pale Ale
8oz evaporated milk
12 oz sharp cheddar
3 TBSP white cheddar Boursin
Grilled green onions, chopped
8oz Shrimp, chopped into bite size pieces
Blackening spice (or paprika, chili powder, black pepper, red pepper)

In a large stock pot, boil about 2 quarts water and cook pasta. Season the shrimp with spices.  In a fry pan, heat a little bit of olive oil and cook shrimp, about 2 minutes, stirring regularly. Set aside.

In a sauce pan, melt butter and add flour. Whisk into a roux and cook for about 3 minutes. Whisk in beer and milk and cook 2 minutes. Add the the cheese and whisk until fully melted. Lower heat to low and stir occasionally add green onions (to grill green onions, take the whole bulb and stock and cook on a grill pan for about 4 minutes per side). Once pasta is ready, drain and return to pot. Add shrimp and pour in cheese mix. Stir, devour.

—-

Sauteed Spinach

1 lb spinach
3 cloves garlic, pressed
1/4 cup of parmesan
Olive oil

In fry pan, heat oil over medium heat. Add garlic and sauté for about a minute. Add the spinach and stir until coated. Once the spinach begins to wilt, add cheese and continue to cook until all leaves have wilted down. It is ready to eat.

All told, it was great, hearty, and enough to induce a coma. I highly recommend this dish and exploring flavors you like with the burgers and the mac and cheese. Let me know what you come up with!

Juicy, gooey, sweet. No drool in picture.

Juicy, gooey, sweet. No drool in picture.