This experiment came out quite good so here it is:
- 1 20 oz. bag frozen chopped spinach
- 3/4 lb. deli ham – I used the store-cooked type that has a milder flavor and is less processed.
- 1 stick butter
- 5 slices American cheese
- 1/3 cup sharp cheddar cheese
- 1/3 cup almond ‘flour’ (almonds I ground up in the food processor)
Chop the sliced ham into 1/2″ square bits or smaller. Fry the ham with the butter in a large skillet uncovered until nicely cooked – maybe a few bits here and there are browned. Next, pour in the frozen spinach. I bang on the bag with my fists before opening to break up frozen chunks. Now mix them together and cover. set the heat to low and give it a few minutes for the spinach to melt and add liquid to the pan.
Once the spinach is thawed and begins to cook, place the cheese slices on the top and as the cheese melts, blend it into the mixture. Next, toss in the almond flour. I don’t think it’s absolutely necessary, but it didn’t seem to hurt, either.
The melted cheese and the liquid from the spinach gave the mixture a creamy sauce, which is why I call it ‘cream’ spinach. The cheddar cheese almost overpowered the dish, so don’t overdo it.
Safe for induction.
3 thoughts on “Cheesy ‘Cream’ Spinach with Ham”
I so enjoy your newsletter — and your “kitchen experiment recipes”. I wrote to you a few weeks back asking if you had any recommendations about fiber supplements, as I was having a hard time.
I have finally been able to get on “regular ground”, so to speak. You recommended Magnesium and so I started taking it (Dr. Oz, Oprah’s doctor, also recommended it for all women over the age of 50 because Calcium is binding). Anyway, that has helped a lot. I still take a heaping scoop of Citrucel 3X per day. I also make sure I have a cup of the following soup every day. This is delicious and filling and has the roughage I need. You may want to try it and share with your readers. It’s so good you think it’s a high-calorie cream soup.
1 large head of cauliflower (steam until mushy)
1 stick butter (mix in with hot cauliflower so it melts)
Add salt, pepper and tarragon flakes to taste.
Put seasoned, buttered cauliflower in food processor. Add canned chicken broth and turn on food processor. Add more broth until soup reaches your desired consistency (I used 2.5 cans for a large
head.) Great for someone to get their veggies during induction. Freezes nice too. Family loves it also.
It’s interesting that no one mentions that magnesium supplementation has the side effect of lessening the symptoms of constipation. Glad to hear this worked out for you.
I like your recipe and will give it a try – thanks for sharing it.