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Showing posts from March, 2022

Shrimp and Grits

 My first encounter with the concept of grits was with the incomparable film, My Cousin Vinnie . My grits are not instant, but neither do they take 20 minutes, a la the testimony on the stand that helped exonerate those young men.  This whole meal comes together in about 20 minutes and is scrumptious. Shrimp are always a hit with me, spinach adds that necessary and beautiful green pop of color on top of decadent feeling cheddar grits. Yum! Ingredients: 3 ounces of grits 1/2 pound shrimp 2 teaspoons of seafood seasoning (Old Bay is Best!) 3 ounces of spinach 2 ounces shredded cheddar cheese 1 clove of garlic, minced kosher salt & ground pepper olive oil, butter Method: In a small saucepan, combine 2 cups water and a pinch of salt; cover and bring to a boil over high hea. Stir in grits and reduce heat to low; cook, uncovered, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes.  Rinse shrimp, then pat very dry. Season all over with 1 1⁄2 teaspoons seaf

Broccoli Cheddar Soup with Croutons

 There is nothing as glorious as homemade soup during a blizzard. We are projected to get almost 2 feet of snow today; I have a loaf of bread baking and this creamy, cheesy and deliciously satisfying pot of soup simmering away on my stove. Who doesn't love broccoli and cheddar soup with crispy croutons? Ingredients: 1 medium yellow onion, diced 2 garlic cloves, minced 1⁄2 pound broccoli, cut into small pieces 2 1/2 cups of vegetable broth 2 ounces of cream cheese 4 ounces cheddar cheese 2 small French rolls 3 tablespoons of flour Olive oil salt, pepper Method: Preheat oven to 400 degrees F. Heat 2 tablespoons of oil in a medium Dutch oven over medium-high heat. Add onions and cook, stirring, until softened and lightly browned. Stir in the minced garlic and cook, stirring, until fragrant, about 30 seconds. Add 3 tablespoons flour and cook, stirring constantly, about 30 seconds more. Add vegetable broth, broccoli stems and florets, and 1⁄2 teaspoon salt . Bring to a boil, then reduce

Butternut Squash Tagine

A tagine is a type Moroccan cuisine. The word "tagine" actually has two meanings. First, it refers to a type of North African cookware traditionally made of clay or ceramic. The bottom is a wide, shallow circular dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone which allows steam to gather, condense, and drip back onto the food, perfect for slow-cooking. (I have one cooking tagine and one purely decorative serving one. In order to make this dish, you can use a dutch oven, though). Second, the word tagine also refers to the succulent, stew-like dish which is slow-cooked in the traditional cookware. This version uses delicious butternut squash served on top of couscous. Enjoy! Ingredients: 14 ounce can whole peeled tomatoes 1 medium yellow onion 1⁄2 pound butternut squash 1 ounce salted almonds  1 teaspoon harissa spice blend 1/3 cup couscous Olive oil, sugar, salt, pepper Method: Crush tomatoes directly in