Spinach Mashed Potatoes
. . . this makes 12 servings
one 5 pound bag of potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
1 tablespoon extra virgin olive oil
2 teaspoons garlic [I used the jarred pre-minced]
one 6-ounce bag prewashed baby spinach
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese
2 oz light cream cheese (1/4 of an 8-ounce block)
1 tablespoon butter
1 teaspoon kosher salt
Pepper and salt
Cook the potatoes.
[Place the potatoes in a large saucepan. Add enough water to cover. Cover with a lid and bring to a boil. Reduce the heat and cook, covered, at a simmer until very tender, 12 to 15 minutes.]
While the potatoes are cooking, heat the oil in a large nonstick skillet over
medium heat. Add the garlic and sauté until golden, about 1 minute. Add the
spinach and cook, stirring frequently until wilted, about 5 minutes.
Place on a cutting board and coarsely chop.
When the potatoes are done, drain and place in large bowl.
Add the broth, Parmesan cheese, cream cheese, butter, and salt.
Mash with a potato masher or electric beater until smooth.
Gently mix in the spinach.
Season with pepper and additional salt to taste.
Monday
PEEPS
Make 'em at home!
Which means . . . .
You can choose the shape of cookie cutter to use!
Marshmallow Peepaliciousness
Three (4-oz) containers colored, coarse decorating sugar (all the same color)
2 1/2 tablespoons unflavored gelatin
1 1/2 cups sugar 1 cup light corn syrup
1/4 teaspoon salt
Food coloring (gel food colorings are best, but any can be used)
2 teaspoons vanilla extract
Cooking spray
Decorating gel
Spread one container of the decorating sugar evenly over the rimmed baking sheet. Set aside.
In the bowl of a stand mixer, stir together the gelatin and 1/2 cup of water. Let stand 25 minutes.
Meanwhile, in a heavy 2-quart saucepan combine the sugar, corn syrup, salt and 1/2 cup water. Stir well, then add food coloring until desired color is reached. This also can be adjusted later.
Cook, stirring constantly, over low to medium-low heat until the sugar has dissolved.
Increase heat to medium-high and bring to a boil, stirring often.
Clip a candy thermometer to side of pan. Reduce heat to medium and boil at a moderate, steady rate, stirring frequently, until the thermometer registers 244 F, about 15 minutes. Watch carefully to prevent mixture from boiling over.
If necessary, reduce heat to medium-low.
With the stand mixer (with whisk attachment) on low to medium-low, slowly pour the hot sugar mixture into the gelatin mixture. Increase mixer to high and beat 15 minutes.
Mixture should be thick, white and nearly tripled in volume.
Add the vanilla extract and 1 tablespoon water, then beat until combined.
If marshmallow is not the desired color, add additional food coloring and mix until just incorporated.
Spray the wooden spoon with cooking spray, then spoon the mixture onto the prepared pan.
Spray the offset spatula with cooking spray, then use it to spread the marshmallow evenly over the pan in a 1/3- to 1/2-inch-thick layer.
Sprinkle the second container of decorating sugar over the marshmallow and use your hands to spread it, coating the marshmallow evenly.
Let stand, uncovered, overnight.
Once the marshmallow has set, use cookie cutters to cut animals [or your favroite place to live] from it.
Set them aside, making sure the edges don't touch.
Once all the shapes have been cut, discard the scraps of marshmallow, but save the excess sugar in the pan. Gather the excess sugar in a pile and gently roll the edges of the marshmallow animals in it to coat. They now can be decorated as desired using the decorating gel.
Makes 16 large animals (yield varies by cookie cutter size).
Which means . . . .
You can choose the shape of cookie cutter to use!
Marshmallow Peepaliciousness
Three (4-oz) containers colored, coarse decorating sugar (all the same color)
2 1/2 tablespoons unflavored gelatin
1 1/2 cups sugar 1 cup light corn syrup
1/4 teaspoon salt
Food coloring (gel food colorings are best, but any can be used)
2 teaspoons vanilla extract
Cooking spray
Decorating gel
Spread one container of the decorating sugar evenly over the rimmed baking sheet. Set aside.
In the bowl of a stand mixer, stir together the gelatin and 1/2 cup of water. Let stand 25 minutes.
Meanwhile, in a heavy 2-quart saucepan combine the sugar, corn syrup, salt and 1/2 cup water. Stir well, then add food coloring until desired color is reached. This also can be adjusted later.
Cook, stirring constantly, over low to medium-low heat until the sugar has dissolved.
Increase heat to medium-high and bring to a boil, stirring often.
Clip a candy thermometer to side of pan. Reduce heat to medium and boil at a moderate, steady rate, stirring frequently, until the thermometer registers 244 F, about 15 minutes. Watch carefully to prevent mixture from boiling over.
If necessary, reduce heat to medium-low.
With the stand mixer (with whisk attachment) on low to medium-low, slowly pour the hot sugar mixture into the gelatin mixture. Increase mixer to high and beat 15 minutes.
Mixture should be thick, white and nearly tripled in volume.
Add the vanilla extract and 1 tablespoon water, then beat until combined.
If marshmallow is not the desired color, add additional food coloring and mix until just incorporated.
Spray the wooden spoon with cooking spray, then spoon the mixture onto the prepared pan.
Spray the offset spatula with cooking spray, then use it to spread the marshmallow evenly over the pan in a 1/3- to 1/2-inch-thick layer.
Sprinkle the second container of decorating sugar over the marshmallow and use your hands to spread it, coating the marshmallow evenly.
Let stand, uncovered, overnight.
Once the marshmallow has set, use cookie cutters to cut animals [or your favroite place to live] from it.
Set them aside, making sure the edges don't touch.
Once all the shapes have been cut, discard the scraps of marshmallow, but save the excess sugar in the pan. Gather the excess sugar in a pile and gently roll the edges of the marshmallow animals in it to coat. They now can be decorated as desired using the decorating gel.
Makes 16 large animals (yield varies by cookie cutter size).
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