It’s important to do something you enjoy every day. For some of you, it might be meditating, yoga, knitting or sitting down with a good book. All of us need to learn how to indulge in more “me” time. Allowing ourselves to have self-care routines is so important for our health and happiness! I would like to share with you why I get so much joy out of cooking. It gives me the chance to be creative and have some “me time”. Chopping, stirring, mixing, and tasting are pretty much my therapy. It relaxes me and helps me unwind. All of the little steps are like meditation for me and clear my mind quickly.
Cooking is fun to do together as well. Preparing meals with my sister-in-law, my nieces, nephews, and cousins have become both mine and their favorite way of spending time together. We share some of our best memories and laughs during holiday cooking.
Dinner time at my house was always sacred. Everyone knew they had to be present. Even my husband, who has a demanding schedule would make sure he was home for dinner every night. When he knew he would be late, we waited for him. Why? Eating brings people together. It focuses on being with the people you love, and in the company of food, what can be more important than that?!
I am pretty sure this recipe is a no-stressor for the holidays. It is a “short-on-time” or “make-ahead” that will please anyone who is at your table. The cream and milk provide that cozy comfort food feeling. The cheeses add a scrumptious gooey goodness and the nutmeg gives it a wonderful savory flavor. This going to make your holiday meal truly special.
This recipe is another great one courtesy of Ina Garten, and will feed 8 people who will never want to leave the table.
Ingredients for Spinach Gratin:
4 tablespoon (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat oven to 425°F.
Melt the butter in a heavy-bottomed sauté pan over medium heat.
Add the onions and sauté until translucent, about 15 minutes.
Add the flour and nutmeg and cook, stirring, for 2 more minutes.
Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
Add 1/2 cup of the Parmesan cheese and mix well.
Season to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
Bake for 20 minutes until hot and bubbly.
Serve hot.
It’s that simple!
Mazel
