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Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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4/29/2020 0 Comments

Pumpkin Cheddar Slow Cooker Grits

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I grew a lot of pumpkins last year...  so much that I processed much of it and put the puree in the freezer.  On a freezer clean out day recently I defrosted some and found this perfect use.  I'm not a grits cooking expert but I've found the slower cooker versions do not let me down.  This cheesy mix with the pumpkin was an easy and great side dish.  Recipe is courtesy of a slow cooker cookbook from the turn of this century.  I didn't have evaporated milk; any milk will work.  I cooked on low and found a lot of the water evaporated so I need to add a bit more to prevent burning.
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Pumpkin Cheddar Grits
Not Your Mother's Slow Cooker Cookbook, Beth Hensperger & Julie Kaufmann

​2/3 cup coarse, stone ground corn grits
1 1/2 cups water
1 cup evaporated milk
1 teaspoon salt
1 cup mashed cooked pumpkin or winter squash (blue hubbard or butternut) or canned pumpkin
a few grinds black pepper
1/4 cup unsalted butter
1/2 cup cheddar cheese, shredded

​1. Combine the grits and some cold water in a bowl; the husks will rise to the top.  Drain in a mesh strainer.
2. Combine the grits, 1 1/2 cup water, evaporated milk, and the salt in the slow cooker.  With a wooden or plastic spoon, stir for 15 seconds.  Add the pumpkin and pepper, cover, and cook on HIGH for 3-3 1/2 hours or LOW 7-9 hours, until thick and creamy.
3. Stir in the butter and cheese, cover, turn off the cooker, and let the mixture rest for 10 minutes to melt the butter and cheese.  Serve immediately.
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4/15/2020 0 Comments

Cucumber Salad with Peanuts and Cilantro

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​Cucumber Salad with Peanuts and Cilantro on page 52 of this NY Times bestselling vegan potty mouth cookbook is the salad I need right now. 
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Springtime has me with cucumbers and spinach.  This Asian inspired salad is hearty and tasty.

Easy to whip up; shake dressing up in a jar and hold until ready.  Chop cucumbers and onions.  Add in cilantro and spinach.  

I like with some red pepper flakes in my salad.  My neighbor thought it was just fine as is.

This book has recipes that are simpler than their original book; for me it's been hit or miss (I don't mind more complicated recipes!).  This one is a hit that I will put into my veg rotation.

Cucumber Salad with Peanuts and Cilantro
Thug Kitchen 101:  FAST AS FUCK.  Comfort food, One Pot Meals, and other easy plant based dishes to pack your plate.

​TOASTED SESAME DRESSING
1/2 cup rice vinegar
1 tablespoon lime juice
1 teaspoon tamari or soy sauce
1 teaspoon pure maple syrup
2 tablespoons olive or grapeseed oil
2 tablespoons toasted sesame oil

SALAD
4 cups spinach
3 medium cucumbers, halved, seeded and cut crosswise into half moons
1/2 medium red onion, thinly sliced
1/2 cup cilantro, chopped
1 cup unsalted roasted peanuts, chopped
salt
black pepper
​1. Make the dressing:  Pour the vinegar, lime juice, soy sauce, maple syrup and oils into a jar and shake the shit out of it.
2. Make the salad:  In a large bowl, toss together the spinach, cucumbers, red onion, and cilantro.  Pour in the dressing and toss everything together.  Sprinkle in the peanuts, salt, pepper then taste and add more salt or whateverthefuck you think it's missing.
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4/10/2020 0 Comments

Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette

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​It's spring in North Carolina so that means plenty of asparagus! 

I love to roast it, steam it or even eat it straight out of the garden.  Lately I find myself craving a big old salad and had this old gem of a recipe from Milwaukee Journal Sentinel in my to make files..  

Any sturdy lettuce is good here. I used something I found locally at a farm when I got the asparagus. I have no idea what tarragon vinegar is; so have used a white wine vinegar or any light bodied vinegar with excellent results.
Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette

​MIXED GREENS WITH ROASTED ASPARAGUS
1/2 cup pine nuts
1 1/2 pounds asparagus
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper, freshly ground
Tarragon Vinaigrette (below)
8 ounces mixed baby greens
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TARRAGON VINAIGRETTE
3 tablespoons shallot, minced
2 tablespoons tarragon wine vinegar
1 teaspoon dried tarragon
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/3 cup extra virgin olive oil

Preheat oven to 350 degrees.

Place pine nuts on a baking sheet and roast in preheated oven 8-10 minutes until golden.  Remove from oven and cool.  Increase oven temperature to 400 degrees.

Wash asparagus and snap off woody stems.  Place asparagus on a baking sheet.  Toss with oil.  Sprinkle with salt and pepper.  Spread asparagus in a single layer.  Roast in preheated oven 5-10 minutes or until tender-crisp. Remove from oven.
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Prepare vinaigrette.  Shake all ingredients together in a jar and shake.  Or whisk together in bowl.

To assemble:  In large bowl, toss mixed greens with enough vinaigrette to coat.  Arrange on 8 salad plates.  Arrange a few asparagus spears on each plate and sprinkle with the toasted pine nuts. 

To prepare ahead:  You can make the vinaigrette up to 2 days ahead and store, covered in refrigerator.  Return to room temperature and whisk to recombine  Serve as directed above.  You can roast the asparagus early in the day.  Cool to room temperature and cover until ready to serve.

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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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