PrintGrits with Okra and Black Eyed Peas Total Time: 1 hour Yield: Serves 6 Ingredients1 1/2 cups non fat milk 1 clove garlic, pressed 6 TBSP grits 3 oz cream cheese 1 TBSP butter 1 egg yolk 1 TBSP jalapeno (optional) 2 cups okra, cut into pieces and blanched 1 1/4 cup cooked black eyed…
What’s Your Beef
What are we really eating? The media is privy to information sometimes I don’t see from other sources. I’ve included a copy of a story I received the other day, and thought you’d at least like to have the information. Taiwan banned imports of U.S. beef containing ractopamine in 2011. Their parliament has just voted…
Pasta Salads (Cooking for One)
I bought some large pearl couscous the other day, and I’m thinking it would make an interesting pasta salad. Of course you could use any pasta you like to make this salad. Here are some additional combinations you might like to make a pasta salad with: Roasted tomatoes, cannellini beans, feta Crumbled bacon, spinach, onion,…
Greek Salad
There are all kinds of ways to construct salads. For this one, I was using up vegetables, and decided on Greek flavors. Salads are great especially in the summer, everyone loves them and they’re easy. If you’re feeding one or twenty, they make your kitchen time bearable. I didn’t list any amounts on the recipe,…
About Tomatoes and News from Megg’s Cafe
This year I planted San Marzano tomatoes (from seed). They turn perfectly ripe, except the shoulders often remain green. Most of our tomatoes have quit producing, but the San Marzano are still going strong. They are a type of roma tomato, so you can eat them raw, roast them, make sauce, dry them, or any…