For all who’ve lost their loved ones, we pray for comfort and peace.
For the victims, May the Lord’s peace be upon you.
For the brave soldiers who’ve worked tirelessly, we salute you.
For our President, May the Lord grant wisdom as you lead us and in the decisions you make.
Above all, let’s continue in prayer.
The other day I attended an ‘itara’ – it is one of those celebrations that lead up to a wedding, where the bride’s family go to see where the bride will be married i.e the groom’s parents’ home. The catering was so on point and for the first time ever I got to taste real creamed spinach. Creamed spinach is a dish many hotel claim to serve but I can guarantee you, it’s just a rip off, just ordinary cooked spinach if you ask me.
Anyway, after the wonderful experience, I got inspired to find out how to make it. As usual I searched for a recipe online and was pleased to discover that one of my favourite food bloggers Ree of The Pioneer Woman has one. Ree is such a funny writer and I always enjoy reading her recipes.
This recipe may look a bit complicated but I guarantee that it’s foolproof 🙂 I sorta halved her recipe since I was just cooking for hubby and I. If you are planning to cook for more people I suggest you follow her quantities.
For the cream sauce
Butter about 50 gms
3 tablespoons plain flour
1 small onion finely chopped
3 cloves of garlic finely minced
1 cup milk
Salt and pepper to taste
A pinch of nutmeg
For the spinach
Spinach – enough for 4 people (hard to say quantity, I bought 3 bunches for Kshs. 10 each)
2 tablespoons butter
In a sauce pan start by making the white sauce. Melt the butter, do this on low heat.
Sprinkle over the plain flour and start whisking, I don’t have a whisk so I just used my handy dandy wooden spoon.
Cook for five minutes, stirring frequently till golden brown.
Add the onions and garlic.
Stir together and cook for another minute.
Finally add the milk whilst whisking.
Cook the sauce for about five minutes, stirring occasionally. It will start to thicken
Now, saute the spinach. Here I got hubby to assist with both the sauteeing and the photography 🙂
In another sufuria, melt the 2 tablespoons of butter. You may be required to add in the spinach in batches. Luckily my sufuria was large enough so it sufficed.
Add the spinach.
How deceptive the spinach is, it fills up the sufuria only to wilt and reduce in after a few minutes of cooking. Ensure not to overcook the spinach, it should still have a crunch to it.
Back to the sauce, at this point, I got a bit worried cause mine had really thicken, nothing like Ree’s , don’t fret though. Season the sauce with salt and pepper and add the pinch of nutmeg.
Now spoon over the sauteed spinach stirring it in gently.
The thickness of my sauce didn’t mess up the outcome. Such a relief.
In case you find it a bit too creamy for your liking add more sauteed spinach.
Wow!!! Someone say AMAZING!!!\
I dare you, try this creamed spinach recipe and for sure you won’t regret it.
Sometime back hubby and I had gone for dinner at my parents home and mum had prepared some boiled bananas that complemented the beef and veggies very well. I had never thought of preparing them like that, with new ideas in mind I purposed to try it out. Fast forward a few weeks later, I get a bunch of unripe bananas from my pal Judy.
This recipe is pretty simple and requires minimal ingredients 🙂 I chose to fry mine instead of boiling so as to add a nice touch to the taste.
4 medium sized onions sliced
8 unripe bananas, peeled and washed
salt and pepper to taste
1 tablespoon vegetable oil
Serves 3 people
Tip: When peeling the bananas, to avoid the sap from sticking onto your hands, you can either wear a polythene bag as gloves then peel or apply some vegetable oil on your hands. 🙂
In a sufuria, heat the vegetable oil then add the onions.
Patience is required to ensure the onions cook down well, we want them translucent not burned, so do it on low heat. Season with salt and pepper.
Once cooked add the bananas and coat with the onions. Cover for a few minutes to let the flavour of the onions infuse the bananas.
Add some little (emphasis on little) water to get the bananas cooking. As the bananas cook down the water will also evaporate.
Cover and let the bananas cook.
You will know the bananas are done when they flake easily when pierced by a fork.
Serve with your favourite stew and veggies.
I served with chicken in coconut sauce and creamed spinach. The recipe for creamed spinach will be up on the blog tomorrow 🙂
This was one delicious meal. I have to say this, I surprised myself.