Creamed Spinach Potatoes

This is the first new 3 Ingredient Dish born in our temporary kitchen. The home that is new to us is a 200 year old colonial that had been gutted prior to our purchase. The kitchen was a room with gutted walls. My Foodie-in-Crime crafted a temporary sink with a little counter space and we have put together a temporary counter. The appliances we currently have remind me of a dorm setup, minus the mini fridge as we have not yet shipped our regular fridge. We have a hot-plate, a Blendtec, a food processor, a bread machine, a waffle maker and a mini doughnut maker. Other tools include a comal (cast iron tortilla pan), tortilla press limited pots and pans. We are also currently without a baking option.  I like to refer to the temporary kitchen as a “Glamping Kitchen” since we do have electricity and running water, but only a hot plate on which to cook. 

As you can imagine, this setup is a challenging one for a Corn-free Celiac, but I’ve never backed down from a culinary challenge and they have always led to creativity. And so the 3 Ingredient Dish in a Pot was born.

This first dish is a result of a trip to Trader Joe’s  (which is 1 hr 15 mins away from our homestead), limited ingredients and a fond memory of and Indian dish. I was concerned that the Mini-Foodies may not go for it, but was so pleasantly surprised when they indicated that they would like this to be a staple in our diet.

Creamed Spinach Potatoes

4 medium white potatoes, diced

1 lb frozen spinach

1 – 14 oz can coconut milk 

Sea salt, to taste 

 Place all ingredients in a pot. Add water to cover if needed. Cook on medium heat until potatoes are tender.

Variations

Add India spices and / or black pepper.

Serve with anchovies.