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Week of 3/10/14

Active: 35 min Total: 35 min
Original
Cuisines
American - Southern
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101

Ingredients

Metric
Servings:
4
Shrimp and Grits with Bacon:
  • Garlic - 3 cloves , minced
  • Green onions - 3 stalks , chopped - white and green parts separated
  • Celery - 3 ribs , diced
  • Carrots - 1 lb , diced
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained
  • Fire-roasted diced tomatoes (14 oz) - 1 can , drained ((Sub normal diced tomatoes) )
  • Water - 1 1/2 cups
  • Milk - 1/2 cup
  • Grits or polenta - 1/2 cup ((Find a less coarse grind for quicker cooking. Sub ½ lb. of orzo if you prefer pasta.) )
  • Butter - 3 Tbsp
  • Cooking oil - 2 Tbsp
  • Paprika - 1 tsp
  • Lemon - 1/2 , juice of
  • Hot sauce (opt) - to taste
Romaine Salad:
  • Romaine lettuce - 6 oz , chopped
  • Honey - 1 tsp
  • Dijon mustard - 1/2 tsp
  • Apple cider vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp

Prep

  1. Garlic / Green onions / Celery / Carrots / Chickpeas / Romaine - Prep as directed. (Can be done up to 3 days ahead)
  2. Diced tomatoes - Drain.

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Make

  1. Bring water and milk to boil in a saucepan (do watch the pan because boiled milk will quickly spill over!). Add in grits or polenta with a dash of salt. Lower heat and simmer 20 to 30 minutes until liquid is all absorbed, stirring occasionally. Finish with butter and season to taste with more salt as needed. If you have a rice cooker, you can also cook it in there (turn on cooking cycle and then wait 10 minutes after it's done to allow liquid to be fully absorbed).
  2. Whisk together honey, Dijon, apple cider vinegar, and oil. Taste and adjust flavors as needed.
  3. Heat a saute pan over medium-high heat. Add cooking oil and then garlic, white parts of green onions, celery, carrots, and diced tomatoes with a dash of salt. Saute until softened, 8 to 10 minutes. Add in chickpeas and paprika. Finish with lemon juice, and season with salt, pepper, and hot sauce.
  4. Toss lettuce with some salt and then dress with vinaigrette. Enjoy as a side to hot grits or polenta topped with your chickpea and veggie saute, garnished with green onion!

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