How did we celebrate our re-entry into the meat world? With a classic roast chicken dinner. (Oh, and there also might have been a bite or two or five of roasted pork at Roberta’s the other day.) We ate the chicken last night, which was Thursday, which is also known in our house as “Big Fat Nothing Day.” No activities, no mom going to work. No scheduled plans. So I could take my time in the kitchen, and in the end, our dinner felt more like one we’d eat on Sunday. Which was a really nice way to head into the long weekend.
Creamed Spinach Made with No Cream
Thaw a box or a bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add olive oil and a half a large onion (chopped), salt, pepper, a few red pepper flakes (optional, as always). After about 5 minutes, add spinach and toss with onions until spinach is heated through. Sprinkle 1 to 2 teaspoons of flour (this will prevent curdling of milk in next step) and stir. Add about 1/3 to 1/2 cup of milk (lowfat, 1%, whole…any kind but chocolate!) depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through and serve. Squeeze a little fresh lemon juice on spinach once it’s on the plate.
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons cider vinegar, 2 teaspoons celery seed, salt and pepper. Add about 2 cups shredded cabbage and toss. Try a bite and adjust to taste. I had to add a little sugar to balance out the vinegar. Keep adjusting til it tastes right to you.
And here’s my old-reliable recipe for Roast Chicken with Vegetables, but I know how personal a Roast Chicken decision can be, so I won’t be offended if you swap in your own.