Creamed Spinach and Fish Chowder Feingold Recipe

Two perfect recipes for the winter. Just the right thing to warm you up. These are reprinted from the Pure Facts newsletter from the Feingold Association of the United States (FAUS) .

Creamed Spinach
3-4 servings

1 10 oz frozen chopped spinach
2 Tablespoons butter (may use CF)
2 Tablespoons flour (may use GF)
1 cup milk (substitute)
salt and pepper to taste
2-3 sliced cooked bacon, crumbled

Boil the spinach until thawed; drain. Rinse the saucepan and add the butter. When it has melted, stir in flour till it is blended with butter. Slowly whisk in milk, stirring while the white sauce simmers. Season. Add drained spinach to sauce. Top with bacon bits.

Fish Chowder
3-4 servings

1-2 potatoes, peeled and cubed
1 onion, peeled and diced
2 Tablespoons butter (CF)
1/4 cup flour (GF)
2 cups milk (subsitute)
1/2 pound fish fillets, cut in cubes
1/2 teaspoon salt
dash pepper
1 Tablespoon soy sauce (GFCF)
1/2 cup frozen corn

Cook the potatoes in the water until tender; drain. In a large pot, lightly saute the onions in butter. Add flour, stirring with a whisk, until combined. Allow it to cook for a minute. Add the milk slowly, stirring constantly till smooth. Add th fish, salt, pepper, soy sauce, and frozen corn. Cover and simmer for about 15 minutes, stirring occasionally. Add the potatoes. Heat through. You can also add a handful of frozen peas for some more veggies.




Glitter Text Generator