Tomato Grits from Paula Deen

Yum, yum, yum, yum, yum, yum. Can't think of any more decriptors. Just YUM. A few notes: I can not even fathom using a stick of butter in anything so I used half. Didn't make it much less offensive to my arteries but it did make me feel better. I omitted the cooking of the green onions. It just seemed like an unnecessary step. I also don't have a clue what a garlic cheese roll is so I used 4 oz of cream cheese. The results were still Yum. I'm not sure what role the eggs play. I saw a version of this recipe on the food network and the garlic roll was replaced with velveeta and garlic powder and the eggs were omitted. Next time I may try it without. Either way, did I mention this was Yum?

Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces kraft garlic cheese roll
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
2 eggs lightly beaten

Directions

Preheat oven to 350 degrees F.

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. (stirring here is key to correct consistency) Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.

Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the garlic cheese, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and egg and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

Roasted Chickpeas

You might find this odd, roasting chickpeas and all. I added a bit of red pepper for a little heat and while I was a bit skeptical at first, was delightfully surprised. It was crunchy and warm and nutty. They were great by themselves. I tossed some on a salad the next day and they were great there too. Call me crazy, but I think I'm a fan of roasted chickpeas.

Ingredients

Makes 2 cups
2 cans (15 1/2 ounces each) chickpeas
3 tablespoons olive oil, to coat
1 1/2 teaspoons coarse salt
1 teaspoon hot or sweet paprika

Directions
Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate. Store in an airtight container at room temperature, up to 2 days.

Panzanella

What can you say about a tomato and grilled bread salad? Just one word - yum. I prefer to salt the tomatoes and cucumbers separately before mixing and I prefer to cut the basil into smaller pieces. It's my house. You can do what you want at yours. Just let me know how it turns out.

1/2 lb country bread cut into 3/4 inch thick slices
1/4 cup plus 2 tbsp olive oil
3 large tomatoes, cut into a 3/4 inch dice (about 4 cups)
1 cucumber peeled and cut into 3/4 inch dice
1/4 cup loosely packed fresh basil, but into bit size pieces
1 tbsp red wine vinegar
salt and pepper

Heat a grill to medium heat. Brush the bread on both sides with 2 tbsp olive oil. Grill until lightly charred on both sides, 3-4 minutes. Let the bread cool slightly and cut into cubes.

In a large bowl, toss the bread cubes with the diced tomatoes, cucumbers, and basil. Drizzle with vinegar and remaining olive oil. Season with salt and pepper. Toss to combine. Serve immediately.

Pasta with Broccoli Sauce

This recipe comes from a cookbook called "Not Your Mother's Weeknight Cooking". It sounded so odd I couldn't pass up trying it. The sauce is pureed giving it a nice texture. Give it a try - I think you will like it.

1 1/2 lb broccoli, cut into florets and stems trimmed, peeled and sliced
3 strips lemon zest
1/4 cup loosely packed chopped flat leaf parsley
1/2 cup veg broth
1/4 cup plus 2 tbsp extra virgin olive oil
1 medium white onion, chopped
salt and pepper to taste
juice of 1 lemon
1/2 cup heavy cream or plain yogurt
1 lb whole wheat linguine
1/4 cup grated parmesan cheese

Bring large pot of water to boil. Add broccoli stems, cook 1 minute, then add florets and cook another 2-3 minutes only.

In a food processor pulse the lemon zest until finely ground. Add parsley and process until smooth. Remove the broccoli from the cooking water and transfer to processor. Add veg broth and 1/4 cup olive oil. Pulse to make a coarse puree. Add some broccoli water if you want to make it thinner.

Heat the remaining 2 tbsp olive oil in large saucepan over med low heat and cook the onion until translucent. Remove the pan from the heat, pour the onion into processor and pulse a few times. Pour the broccoli sauce from processor into pan. Place over low heat and season with salt, pepper, and lemon juice. Whisk in cream. Simmer 10 minutes.

Bring broccoli water to boil. Add pasta. Drain and divide among individual plates. Ladle sauce onto pasta and sprinkle with lots of parmesan cheeze. Serve immediately.

Curried Carrot Soup

I swiped this recipe from the Martha Stewart website. I wasn't exactly thrilled with the results. The flavor didn't have much depth and seemed kind of boring to me. And it looked like baby food. I think the Curried Pumpkin Soup posted on this blog earlier is much much better. Here's the recipe if anyone wants to try it and/or tweak it.




Curried Carrot Soup

2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Directions

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

I am going to bake a cake!

That's right. I've officially lost my mind. I'm always on the lookout for something just a bit off the beaten - or in this case - the eaten path. So, I ran across this recipe for Orange Cornmeal Cake. It is not an orange flavored cornbread. It's a cake. As in dessert. As in the thing I've declared I hate. But it's the texture of cake I hate. So, I'm going out on a limb here. This recipe comes from Martha Stewart. You can watch the how to video here. I'm still searching for sanding sugar. Maybe the bakers of the world can help me out on this. Anybody? Anybody? Bueller?

Update: The cake is finally baking. It smells very - orangy. I hope that's a good thing. I had some issues which I suppose stem from being a non-baker. First, the recipe says all pupose flour but then just cornmeal. Do they not know that cornmeal is also self rising and all purpose? I had self-rising so that's what I used. I'm a bit nervous since I also used baking powder and salt but I figure with the all purpose flour I needed to. I used turbanado sugar on top. It looked coarse, which I think was the point. We'll see what happends...

I took the results to a friend's house. Everyone seemed to like it. I thought it was okay, but given that I don't enjoy cake I'm not sure what that means. It was nice. Not spectacular. I wonder if using regular cornmeal would have had a different result. As it was it was pretty dense, which I think I prefer. I would describe it more as a coffeecake. Oh, and I only baked it 30 minutes. Any more time and I would have had a dry crumbly mess.

Ingredients
Serves 8

1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
Orange segments, for serving (optional)


Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

Delicious.Com

Are there other foodies in the world who are as disorganized as I am? Ms. Elise Bauer offers a great tip on her wonderful website (could I use more adjectives?) Simply Recipes about how to organize recipes you run across on the net and may want to try in the future. She offers tips on how to bookmark those recipes or create a virtual cookbook at Delicious.com. It's a very user friendly system. Check out Simply Recipes too. It's a great site.