Recipes: Grits and Grains
Corn The importance of corn in the Southern diet cannot be overstated. Corn was eaten fresh in the summer, and dried and ground into meal for boiling and baking in the winter. Cornmeal has also played a major role in Northern foodways and while grits are far more popular down South, cornbread is a universally… Read more »
Broccoli Rice Casserole Somewhere along the way when women were “liberated” from the kitchen, processed and convenience foods became Standard Operating Procedure. One-pot casseroles became the go-to for many busy moms and families. An all-time favorite is Broccoli Rice Casserole. What’s not to love? Tender, creamy rice topped with cheese. Broccoli Rice Casserole is serious… Read more »
Several weeks ago I was asked by Dr.Oz’s website to do a 7-day Vegan challenge. I approached it with a plan of eating as many minimally processed fruits, vegetables, and grains, as possible. I knew that bean, umami-rich vegetable, and toothsome whole grain recipes would the keys to my success.
Comfort Food: Grits Recipes I love grits. I wrote a book about grits. I am a Grits Missionary. Grits are ground corn, and like many porridges, the ultimate comfort food. The difference is the kind of grit. If the only grits you have ever had came out of a paper packet and were cooked… Read more »
I adore broccoli. It’s one of my favorite vegetables, especially in the dreary winter months. High heat roasting creates crispy bits and coaxes mild sweetness from the slightly bitter brassica. Steamed broccoli is crisp, clean, and bright. Stir-fried broccoli seems to pull the best from both of the aforementioned cooking techniques. It’s great finely chopped… Read more »