EASIEST FUDGE/BROWNIE

 Photo by Carol Guilford

It’s really a cross between fudge and a brownie.  You can serve it warm from the oven with ice cream or cool it and enjoy at room temperature.

                  3 squares unsweetened Baker’s chocolate

                  1 stick unsalted butter 

                   ¾ cup sugar

                   4 tablespoons flour

                   3 eggs, beaten

                   1 teaspoon vanilla

                    ½ cup chopped walnuts (optional)

1. Melt the chocolate and butter together over low heat.

    (I rarely use a non-stick pot, but I do for this recipe.)

2.      Add the sugar and flour.  (Mix thoroughly with a wooden spoon or a wire whisk.)

3.      Add the beaten eggs and vanilla and walnuts, if you are using them. 

4.      Pour the batter into a well greased (buttered) 9-inch pie plate or an 8 X 8 baking pan.  Bake at 350 degrees for 25 minutes. 

5.  Cool in the fridge for one hour. Take them out and they will be firm but soft and last until they are all eaten. 

Makes about 20-24, depending on how you size them. On the left in the photo above the fudge was made in a pie plate so, and on the right in an 8x8 baking pan.

EASIEST BABY SPINACH (Saute´ and Salad)

I was really craving spinach.  Maybe my body was telling me I needed the iron.  So easy now with the triple washed product in bags. Just needs a quick rinse to refresh.  One used to have to soak spinach, as the leaves were, indeed dirty.  

I buy Trader Joe’s 6 oz bag of organic baby spinach, but there are many markets that now carry bags of baby spinach.

    SAUTEED BABY SPINACH

                                  

This is an under 5 minute  deal.  I use 2 cups.  Rinse.  Don’t have to dry.  Heat 2 tablespoons of olive oil in an 8-inch skillet. Add the spinach. Stir until wilted, about 1-2 minutes.  Add salt and a spritz of lemon juice for a refreshing tart tang.  Serve as soon as possible.

 BABY SPINACH SALAD

                                 I plated this carefully, always remembering Julia Child’s admonition.  “If it’s plated, you know someone’s fingers have been in it.”

                                  2 cups baby spinach

                                  thinly sliced sweet onion

                                  2 strips bacon

                                  4 ounces cooked cocktail shrimp

                                     I buy the 4-ounce frozen from Kroger’s/Ralphs

                                  salad dressing

1.      Quickly rinse and dry the spinach in paper towels. 

2.      Fry the bacon until crisp, about 10 minutes. Slice the onion.

3.      Layer the spinach, onion, crumble on the bacon and top with the shrimp.

4.      Make your favorite vinaigrette—For this particular salad, I use 1 tablespoon sesame oil, 1 tablespoon olive oil, 2 tablespoons vinegar (balsamic or wine), ¼ teaspoon salt, ¼  teaspoon garlic powder,   

1/8 teaspoon dry mustard.

  

Carolg note:  I serve the dressing separately, so the spinach doesn’t wilt, but you may also put it in a salad bowl, and toss.

Photos by Carol Guilford