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Monday, August 26, 2013

Mrs. Ralph Izard's Awendaw/ a great grits and spoonbread souffle

This was from July Southern Living 2013 and can be found here  There are various additions they give that are good and this is great with all kinds of food including for breakfast! I had it with our Texas Caviar rice and bean dish tonight This was from an old 1950's Charleston Sc cook book!


  • 1 1/2 teaspoons table salt, divided (I only used about 1/4 teaspoon of salt)
  • 1 1/2 cups uncooked regular grits $ (I used white grits)
  • 1 1/2 tablespoons butter $ (I used just a tablespoon)
  • large eggs, lightly beaten $
  • 1 1/2 cups milk $ (I used almond milk)
  • 3/4 cup plain white cornmeal (I used some self - rising yellow 
  • 1/4 cup fresh Parmesan cheese with a bit of black pepper (my addition)
  1. Preparation:
  2. Preheat oven to 375°.I actually put the grits and water in the pot and bring to a boil instead of doing their method which tends to have lumps)  Bring 1 tsp. salt (me less) and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
  3. Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and (I did not add more salt since I used the self rising cornmeal which has salt) remaining 1/2 tsp. salt. I added the 1/4 cup of Parmesan cheese at this stage. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
  4. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden brown and set.
  5. Cheese Awendaw: Prepare recipe as directed, stirring in 2 cups (8 oz.) shredded smoked Gouda cheese and 1/2 tsp. ground red pepper after cornmeal.
  6. Garlic-and-Herb Awendaw: Prepare recipe as directed, stirring in 1 cup freshly grated Parmesan cheese; 1/4 cup each finely chopped fresh flat-leaf parsley, basil, and chives; 2 Tbsp. chopped fresh tarragon; 3 garlic cloves, pressed; and 1 tsp. freshly ground black pepper after cornmeal.
  7. Fresh Corn Awendaw: Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl. Prepare recipe as directed, increasing salt to 1 tsp. in Step 2 and stirring in corn kernels after cornmeal.

Texas Caviar rice and beans

This was from Southern Living July 2013 here  I changed it up some so go there if you want the original.


  • (15.8-oz.) can black-eyed peas, drained and rinsed
  • (15-oz.) can black beans, drained and rinsed
  • 1/3 cup finely chopped roasted red bell peppers (I added a bit more )
  • 1/4 cup finely chopped poblano pepper (I used a different kind--I think it was a cubian pepper)
  • Texas Vinaigrette, divided see below (If you are using)
  • (8.8-oz.) pouches fully cooked basmati rice (I just used my palmetto brown rice from a local farm)
  • 1 1/4 cups halved grape tomatoes $
  • 1 cup (4 oz.) shredded pepper Jack cheese (omitted)
  • 3/4 cup loosely packed fresh cilantro leaves(omitted)
  • 2/3 cup thinly sliced celery $ (I just used some celery sticks)
  • 1/3 cup thinly sliced green onions $
  • Tortilla chips $
  • Garnish: sliced pickled jalapeƱo peppers (omitted)
Note--INSTEAD OF THE Vinaigrette ---I just sprinkled with garlic powder, chili powder, and cumin, and salt. My hubby added some Texas Pete. We also served it with some Salsa.

  1. 1. Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
  2. 2. Heat rice according to package directions; fluff with a fork. OR COOK YOUR OWN RICE> Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.
  3. Note: This is also good with some Mrs. Ralph Izard's Awendaw also found in July 20013 Southern Living or here

Whisk 1/2 cup oliveoil; 1/4 cup fresh lime juice; 2 Tbsp. chopped fresh cilantro; 1 Tab hot sauce; 1 garlic clove, minced; 1/2 tsp chili powder'; and 1/2 tsp ground cumin. Add kosher salt and black peper to taste. Makes 1 cup

Wednesday, August 7, 2013

red lentil chili

very good dish. It makes about 6 servings  --it is also great served over Pasta


2 ounces of dates  and these other ingredients below

This is from forks over knives here I ended up using about3 or 3 1/2 cups of dried lentils since I didn't know how much made a pound . I used a red and green bell pepper. I used 3 tablespoons of the vinegar, I forgot the parsley, I used a bit less on the chili, I only had regular paprika and used less, I didn't use the chipotle or red pepper flakes.  --here are the directions they gave:

Blend the dates in one cup of the water until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato. (However, I cooked mine on top of the stove for 2 1/2 hours---next time I will try the crock--I had it too low on the stove top so it took long! )
*I like to use the food processor so it’s almost a puree.
Faux Parmesan
Makes 1½ cups
• 1 cup raw almonds or cashews or walnuts
• ½ cup nutritional yeast
• 1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty)
In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it chunkier, process less.
Chef’s Note: You can also use store bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.

PS--I like this over macaroni---and I think I prefer the regular paprika best, but the smoked paprika is a nice change up too