Israeli or pearl couscous are small, round granules with a pasta-like consistency. They are made from semolina and wheat. Because it is toasted rather than dried, it has a very nice nutty undertone to it and like pasta, it is a wonderful complement to a good sauce or seasoning. Read more…
Archive for the ‘Pasta and Grains’ CategoryPrint This Post
At this time of year, I love to make stews and soups and casseroles. With all of the holiday activities and preparations going on, it is nice to make something Read more…
One of the great joys of parenting, grandparenting, “aunting” and “uncling” is getting to do things again like dress up for Halloween, go see Santa, and play with things like Legos, modeling clay, coloring books, and finger paints. Read more…
I recently returned from an amazing “girl’s weekend” with my book club. We had so much fun together as we always do—sharing a love for food and cooking in addition to our passion for books and conversation. Read more…
Just about everyone in my world loves pasta and Mexican food. And when I can manage to combine them into a casserole, I am happy because there are a lot of days where I have limited time before dinner and I love to be able to pull a delicious looking dish out of the refrigerator, and toss a salad while it cooks. Read more…
My husband’s family is a big, fun jumble of Louisianans…originally from the heart of the Louisiana rice farming country. When their family gathers, you have to know how to feed a crowd—and they all do.
The girls (and some boys) that my husband grew up with all have stayed in or returned to Louisiana, have families of their own—and are all good cooks. I recently asked one of them for a “tried and true” recipe—and got this gem in return. She recommends serving this with pork tenderloin…and we thought it was yummy with roasted shrimp too. If we’re lucky, she (and others in our wonderful family) will send more—and soon! Merci, nos belle cousine!
Grits N Greens Casserole
(from “Hissy Fit”)
2 cups whipping cream or Half and Half
8 cups chicken broth, divided
2 cups grits – not instant or quick cooking
1 1-pound bag frozen mustard greens or collard greens
2 sticks butter
2 1/2 Cups Parmesan cheese
1/2 teaspoon fresh ground pepper
1 cup cooked and crumbled bacon
Butter a 13 x 9 or 2-quart casserole. Combine the cream and 6 cups of the chicken broth and bring to a boil. Stir in the grits and cook over medium heat until the mixture returns to a boil. Cover, reduce the heat to simmer and continue to cook, for about 25 to 30 minutes or until the grits are done. Stir frequently to keep it from sticking or burning to the pan. Add a little milk if needed to thicken to the right consistency—which should be like creamy on-the-thin-side oatmeal.
While the grits are simmering, cook the frozen greens with the remaining 2 cups of chicken broth until tender, about 5 to 8 minutes. Drain the greens well in a colander, pressing with a spoon to get as much liquid out as you can. Add the butter, 2 cups of the Parmesan and pepper to the cooked grits and stir until the butter is melted. Stir in the cooked greens and spoon into the buttered casserole. Top with the additional ½ cup of Parmesan and the crumbled bacon. This can be served at room temperature or heated in a 350 oven until browned on top.