Grits and Greens Cassarole

This recipe is for all of my G.R.I.T.S!

Grits and Greens Casserole

Ingredients:

2 tsp olive oil
1 small onion
4 cloves  garlic
2 cups veggie broth
1/4 tsp salt
16 cups of collard greens or kale (I used dandelion greens and they were a little to bitter)
2 cups water
1 cup grits
1 cup sharp cheddar
1/4 cup Herdez Salsa
1 lrg egg, lightly beaten






Directions:
***Preheat oven to 400
1. In a dutch oven add oil, onion, and garlic and cook until brown.
2. Add 1 cup of veggie broth and bring it to a boil.
3. Add greens and cook for 2 minutes and then let the greens simmer for 20 minutes (add water if the pan gets too dry).
4. Bring 2 cups of water and the remaining 1 cup of veggie broth to a boil in a saucepan.
5. Pour grits in and reduce heat to a simmer; whisk constantly for 5 minutes.
6. Combine 1/2 cup of cheese, salsa, and egg in a small bowl.
7. Remove the grits from the heat and quickly stir in the above combination.
8. Quickly add the 1/2 of the grits to your oiled casserole dish.
9. Then layer in the greens.
10. Top the greens with the remaining grits.
11. Sprinkle the top with cheddar.
12. Bake the casserole for 20 minutes or until the cheese has browned on top.
13. Let the casserole sit for 10 minutes before serving.

This recipe was modified from Here. You can also use bacon in this recipe if you are interested.

Meat Cake

This is not for the weak of heart or stomach. You need to go into this prepared to feel ill. However, from what I heard at the office party I brought this to, it was delicious. Let them eat meat cake...

Meat Cake

Ingredients:
2 boxes of Duncan Hines chocolate cake (please follow and pick up the ingredients on the back of the  cake box. All are a little different so I don't want to include these in the below).
1 package of bacon
1 package of cold cuts
2 containers of Duncan Hines chocolate frosting






Directions:
1. Bake two round cakes according to the instructions on the back of the box.
2. Start grilling bacon. Make it extra crispy.

3. Cool cakes on cooling rack.
4. After the cakes are cooled, frost the bottom cakes' top and sides.
5. Crumble half of the bacon on top of the first layer of the cake.
6. Set the second cake on top and frost the sides and top.
7. Crumble the remaining bacon on top.
8. Roll up the cold cuts.
9. Place the cold cuts all around the cake or in a design to your liking.

*****Please walk 10 miles on a beach with a friend after eating one piece of this.

 

Cinnamon French Toast

This is a rare but favorite Sunday morning breakfast. We were up at 6 am and went to Ralphs bakery and got freshly baked french bread. The fresh french bread is what sends this over the top.

Cinnamon French Toast

Ingredients:
1 loaf of french bread 
4 eggs
1/4 cup of coconut creamer (SoDelicious is what I used or substitute milk)
1 tsp cinnamon
2 tsp vanilla












Directions:

1. Heat up skillet.
2. Slice the french bread in to 1/4 thick slices. 
3. Then whisk all of the other ingredients together.
4. Butter up the skillet.
5. Dip one piece of french bread at a time and place it on skillet. 
6. Flip the french toast once it has browned (about 4 minutes on each side).
7. Generously spread butter on the toast and then sprinkle the powdered sugar.

Caprese Quinoa Bake

I have finally managed to keep a basil plant alive for more than one week. Herbs seem to be some of the only types of plant I have a hard time keeping alive, but I am hoping this basil plant proves I have overcome that hurdle. Anyway, my basil plant is the inspiration for this recipe. I was looking for a way to mix things up using basil and found this Caprese Quinoa Bake. Anything with the word caprese in it can't be bad, right?

Caprese Quinoa Bake

recipe modified from http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/

 

Ingredients:

2 cups o f quinoa (It needs to be cooked before added. I cooked mine in vegetable broth)
1 cup of pasta sauce (I used Traders Joes garlic pasta sauce)
2 Tblsp of tomato paste
1/3 cup coconut milk creamer (The recipe calls for half and half but I used So Delicious creamer)
1/3 cup parmesan cheese
1 cup of mozzarella
1/2- 1 cup heirloom or pearl grapes
1 large bunch of fresh BASIL!!!
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Heat pasta sauce and tomato paste in a saucepan.
2. Once warm , stir in cream, parm, salt, and pepper.
3. Remove from heat and add cooked quinoa.
4. Fold in mozzarella and chopped BASIL (save some for the top).
5. Spray a 8 x 8 or 9 x 9 baking pan with oil.
6. Add mixture to baking pan and top with mozzarella.
7. Bake for 10-15 minutes. The cheese should be golden.
8. Add fresh BASIL.
9. Let the bake sit for 5 minutes.

Ramen Burgers

This oddball combination is delicious. I had my doubts about how the Ramen bun would come out but it is relatively easy to make. Unfortunately, this is not the healthiest dinner but it's worth cheating for one night! This recipe is modified from this link.

Ramen Burgers

Ingredients:

2 packages of Ramen noodles
6 cups of veggie broth (I used this to flavor the Ramen instead of the packets)
2 eggs
salt and pepper to taste
1 Quorn vegan burger patty (vegetarian version)
1 Cowboy burger (from wholefoods. not vegetarian)
3 tablespoons canola oil
2 slices of cheddar
2 leaves of lettuce
1 tomato
6 burger size ramekins


Directions:

1. Bring the veggie broth to a boil and add Ramen noodles. Cook them for 4 minutes.

2. Remove the noodles and let them cool.
3. Whisk together the eggs.
4. Mix the Ramen in with the eggs.
5. Divide the Ramen mixture between the 6 ramekins. As you can see I used bowls and tiny le creuset dishes so feel free to be creative with this part.

6. Place plastic wrap over the noodles and find 6 other ramekins or condiments to stack on top of the noodles.
7. Then put the ramekins in the refrigerator for 30 minutes.

8. Cut up tomatoes, lettuce, and cheese.
9. Start up the bbq.
10. Heat up oil in a saute pan and remove ramekins from the refrigerator.
11. Softly remove the Ramen by tapping the bottom of the ramekins. Be really careful that they do not loose their burger shape (this is why I made 6. I lost one bun in this process).
12. Cook Ramen on both sides for 3 minutes or until golden brown.

13. Grill burgers.

14. Add the cheese while the burgers are on the grill so they are extra cheesy when you pull them off.

15. Put the burger together and get ready for your taste buds to explode.

Steamed chard with red potatoes and mushroom gravy

Hello everyone! This is a quick, easy meal that it is filling and tasty. The photos are not pro but I am willing to sacrifice that instead of not posting anything.

Steamed Chard with Red Potatoes and Mushroom Gravy

Servings: 2

Ingredients :

1 bunch of chard
2 red potatoes
2 garlic cloves
5 mushrooms
8 cups of veggie broth (I will post how to make this homemade. It is a cost saver.)
2 tbsp of flour
1 tbsp of butter







Directions:

1. Poor 6.5 cups of your broth in a pot and bring it to a boil (I used a pot that also has a steamer you can put on top). Boil the potatoes until they are soft. Slice the garlic, and mushrooms while the potatoes boil.

2. Once the potatoes are starting to get soft add the butter and garlic to a saute pan. Saute them for 3 minutes. Then add the sliced mushrooms and saute for 3 more minutes. During this time, start steaming your chard. You want the gravy and the chard to be ready at the same time.

3. Add the flour to the saute pan and cover all of the mushrooms with the flour.

4. Slowly start pouring the remaining broth and whisking the flour. The broth will thicken with time so you can add more broth if it is too thick or add more flour if it is too thin.
5. Take the potatoes out of the pot and place in a bowl or on a plate. Set the steamed chard next to it and cover them both in the mushroom gravy.

This is so delicious and only has 300 calories!

Beka and Nathan's 100% Whole Grain Sourdough Waffles

These waffles are delicious, quick, easy, and nutritious! We love to serve ours topped with homemade yogurt, fresh fruit, and a slight drizzle of maple syrup. My two kids also love eating them plain or toasted as a mid-morning snack, treat in the car, and on occasion, the bread for their sandwich. The waffles keep in the fridge for a week (they will not last that long!) and freeze beautifully. Just pop them in the toaster, top with your favorite goodies, and enjoy your very own “You Are Special Today” breakfast!




100% Whole Grain Sourdough Waffles: selected and modified recipe from "Simply Sourdough: The Alaska Way"

     Ingredients: 

      2 cups sourdough starter (I feed mine at night, and it is ready to go in the a.m.)

     1/2 teaspoon sea salt (I use celtic sea salt.)

 2 tablespoons sweetener (maple syrup, honey, your choice of grainy natural sugar

1/4 cup melted butter or coconut oil

2 eggs

1 teaspoon baking soda mixed in a little cup with 1 tablespoon water

a couple tablespoons of ground flax (optional)

just a bit of vanilla and maybe a smidgen of cinnamon

Direction:

1. Plug in your waffle iron. It should be hot and ready to go by the time you have finished making your batter. 

2. In a mixing bowl, combine 1/4 cup melted butter or coconut oil (not too hot), 1/2 teaspoon salt, 2 eggs, 2 tablespoons sweetener (you could leave this out if you want), and your flax, vanilla, and cinnamon (if you choose these options).

3. Whisk it about until the batter is nicely combined.

4. Pour the starter on top of that. Cut it in and stir it with the whisk until incorporated.

5. In a little cup combine 1 teaspoon baking soda and 1 tablespoon water. Stir it up a bit and then pour it on top of your batter.

6. Do a few quick whisks. Not too many, but not too few, either. You want to incorporate the baking soda quickly. I probably whisk it four to five times. Your batter will get pillowy looking.

7. Throw your whisk into the sink.

8. Pour the batter into your waffle iron.

9. Try to find helpers as cute as these.

Enjoy! 

Thank you Nathan, Beka, Issac, and Mary for sending in this amazing recipe. They look absolutely amazing. 

 xoxoxoxoxoxo- Jen

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If you decide to make these upload a photo for us to see!