Like most people, I spent some time the other day coloring eggs. It was fun, my toddler Mimi had a blast, but boy-oh-boy is it challenging to color eggs with a toddler. She wanted to drink the dye, dump the dye, smash the eggs, eat the eggs...... Goodness, I kept saying, "What was I thinking????" over and over. haha
By the way, I didn't use the natural egg coloring method that I mentioned the other day. It's still a great idea, but I didn't want to part with my spices. Plus, we're having car troubles so I can't really get to the store for beets and such. What I did with these eggs is I took 1 cup of water, mixed in 1 teaspoon of white vinegar, and then added several drops of food coloring (which I never use and needed a purpose in life). Ta-da! That easy! :)
And dinner was amazing. I made creamy spinach, which is just spinach with béchamel sauce and Parmesan cheese. Next time, I will increase the sauce a bit and I might add breadcrumbs toasted with butter and mixed in with Parmesan and then top the spinach mixture and bake it. We also had garlic/cheese mashed potatoes, which are definitely my favorite potatoes now (although the kale potatoes I made in the past are still great, hmmmm, I'm not sure which are my fav now).
Serving Size = 2
- Bechamel Recipe - Click Here - I quartered the recipe (1/2 cup milk and so on), but next time I will make 3/4 or 1 cup (when I cut the recipe down that much, I still use 1 bay leaf and a pinch or 1/8 teaspoon nutmeg)
- 1 box of frozen spinach, thawed (I have no idea how big the box was, I threw it away before checking. Just get 1 box big enough for two people, or get two boxes if you're worried and only thaw 1. If you need the second, it's quick and easy to thaw.
- 1/4 - 1/2 cup grated Parmesan cheese (to taste)
- Make the béchamel, then add the thawed (and well drained, squeeze out the excess water with a dish towel) spinach. Mix well so that everything is heated and combined, remove from heat and add the Parmesan, mix and serve.
Garlic Cheese Mashed Potatoes
Serving Size = 3
- 5 small potatoes, peeled and cubed
- 3 small cloves of garlic (or 2 if you don't want it too strong)
- Salt/Pepper to taste
- Sharp cheddar cheese to taste (maybe 1/2 cup??)
- Take the cubed potatoes and place them into a medium saucepan, add some salt, the garlic (smashed, not chopped) and boil until fork tender.
- Drain, smash (leave the garlic) and add enough milk to achieve the consistency you like. Then add the cheddar cheese and salt/pepper. I think the key to great potatoes is checking the seasoning well.