Fruits, Vegetables, Plants

Jalapeno Cheese Grits with Charred Onions and Smoked Sausage

/ Ren

Organic, stone-ground grits with fresh jalapeños, charred onions and sharp cheddar, topped with a smoked sausage link and red enchilada sauce..

For the Grits

1/2 cup organic, stone-ground grits
1/2 cup yellow onion, chopped
2 medium jalapeños, optionally seeded, chopped
1-1/2 cups stock or filtered water
1/2 cup fresh, whole milk
1-1/2 cups sharp, raw cheddar, grated
1 tablespoon butter
sea salt and freshly-ground black pepper

Dry-roast the onion and peppers in a cast iron skillet until partially charred, about 10 minutes.  Set aside.

Bring the stock or water to a low boil and slowly whisk in the grits. Reduce heat to low and simmer, stirring continuously until nearly done, about 20 minutes.

Add the butter and milk and stir to combine. Simmer 5 minutes, stirring continuously.

Remove from heat and add cheese.  Stir until melted.

Season to taste with salt and pepper and serve immediately.

Crispy Cajun-Roasted Okra withTomatoes, Onions and Peppers

/ Ren

Perhaps most familiar to Americans as a component of gumbo, this West African plant happens to be a high-fiber, fat and cholesterol-free source of vitamin C, folate, calcium and potassium.  High in antioxidants, this health food is also popular in weight loss diets.

When cooked, okra can be quite mucilaginous (gooey), which some people find off-putting. In response, this recipe results in a crispy, non-gooey dish of delicious goodness..

For the Rice

1 cup germinated brown rice, rinsed and drained
1-1/2 tablespoons pastured butter
2-1/2 cups homemade chicken or vegetable stock
1-1/2 teaspoons celery seed
2 tablespoons fresh oregano
sea salt and freshly-ground black pepper

Heat the butter in a heavy-bottomed saucepan until bubbling, then add the rice.  Stir to coat each grain with fat, then cook and stir until lightly browned, about 2-3 minutes.

Add the stock and celery seed and bring to a boil.  Reduce heat, cover and simmer until tender, about 45 minutes.  Remove from heat, add oregano and season to taste with salt and pepper. Cover and hold for service.

For the Tomatoes, Onions and Peppers

1-1/2 cups fresh heirloom tomatoes, cut into large chunks
3/4 cup yellow onion, cut into 1/2 to 3/4-inch pieces
1/2 cup fresh banana peppers, trimmed and sliced
olive oil for misting
sea salt and smoked black pepper

Line an oven-proof pan with foil or parchment paper.

Arrange vegetables around pan and mist with olive oil. Season with salt and smoked black pepper.

Place pan in 425 degree oven and roast until slightly blackened, about 30 minutes.

For the Okra

3/4 pound fresh okra, washed and trimmed
1 tablespoon Cajun seasoning (typically paprika, garlic, black pepper, red pepper, caraway, dill and cumin)
sea salt and freshly-ground black pepper
olive oil for misting
1 tablespoon fresh lemon juice, reserved

Arrange the okra on a rack set inside a cookie sheet. Lightly mist the okra with olive oil and dust liberally with Cajun seasoning.

Season with salt and pepper, then place the pan in a 425 degree oven  and roast until tips and edges begin to brown, about 15 minutes.

Remove okra from roasting pan and add to the tomato mixture.  Toss and turn, return pan to oven and roast another 7-8 minutes.

To Serve

Spoon rice into serving bowls, then top with roasted vegetables.  Drizzle with lemon and pan juices and serve immediately.

Crevettes à la Créole

/ Ren

Generations of of French, African and Spanish heritage come together in this classic Louisiana preparation featuring fresh Gulf shrimp, homegrown tomatoes, onions, celery and green bell peppers.

I like to use stock-simmered, germinated brown rice instead of the traditional boiled white rice, lots of fresh oregano and thyme, green onions and celery.

My version is thicker than gumbo (a natural reduction vs. roux) and spicier than  jambalaya (fresh cayenne and Tabasco peppers), shrimp Creole is one of those deceptively simple dishes that are lately difficult to find well-made outside of the local parishes..

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Vegan Black Lentils and Chana Dal, Chili-Fried Green Beans

/ Ren

Onions, fresh garlic and ginger are quickly fried in olive oil along with fennel and mustard seeds, coriander, turmeric root powder, fresh curry leaves and Tellicherry black pepper. 

Rinsed urad dal (split black lentils) and chana dal (split black chickpeas) are added to the pan and simmered for about an hour and a half in homemade vegetable stock.  Chopped fresh tomatoes are added during the last 20 minutes, with chopped fresh cilantro added just before service.

The dish is topped with oil-fried fresh green beans and red chilies, with some of the hot oil drizzled over the top.

Low in cholesterol and high in protein, this easy, inexpensive dish is full of flavor and very satisfying..

For the Vegetable Stock (adapted from a recipe Gourmet magazine)

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 fresh bay laurel leaves
1 cup fresh tomatoes, diced
2 qt filtered water

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.  Use within 1 week or freeze up to 3 months.

Agua de Pepino

/ Ren

Popular throughout Mexico, Central America and the Caribbean, non-carbonated Aguas Frescas (fresh waters) are a delicious, healthy way (at least when homemade) to stay hydrated during the long Texas summer.  Along with agua de Flor de Jamaica (made with hibiscus flowers) and agua de horchata (rice and cinnamon), this cucumber cooler is super inexpensive and easy to make..

Agua de Pepino

2 quarts cool, filtered water
1 medium cucumber, thinly sliced
1 fresh lemon, thinly sliced
1 bunch fresh mint
1-2 tablespoons (or to taste) raw sugar, honey or other sweetener of choice
1/4 teaspoon fine sea salt (helps pull the liquid out of the cucumber)

Combine all ingredients together in a large glass container and steep (covered) overnight in the refrigerator.  Serve well chilled.