Creamy Cheesy Grits

Faigy and I just got back from our two week trip to Southeast Asia. And in honor of that we've decided to bring you...the furthest thing from Asian cuisine we could think of! Well, not really. But I did make this for breakfast to give us a taste of being back home.

Because of the 12-hour time difference, we are extremely jetlagged, to the point that we were up and about at 4am. Faigy managed to get back to sleep but I was up for quite a while more, so I decided I would surprise her with breakfast in bed. The problem with that, I realized, is that before leaving we had completely emptied our fridge. This left us with no eggs, which are quite a staple of breakfast foods. I was originally thinking of making an omelette or pancakes but that obviously wasn't possible. So I did a quick search to get some ideas for egg-less breakfast ideas.

The first thing that I saw was oatmeal, which we had. I went to grab it from above our fridge and saw behind it that we also had a container of quick-cooking grits, which also doesn't require eggs. My first inclination was to make a sweet version with some jams we had in the fridge, but a recipe on the side of the box gave me the idea to do a more savory version.

I applied a few technique tricks to amp up the flavor of the grits (since they can tend to be bland) including browning the butter and toasting the grits; these steps can be skipped if you're in a hurry though. The box calls for water for cooking the grits but I used milk (yes, it was still good after 3 weeks! Ah, the joys of ultra-pasteurization) for added creaminess, and some garlic and paprika for enhanced flavor and color. I topped the cooked grits with additional cheese and wheat germ (we had some in the fridge; if you don't, it's not a big deal) and broiled it.

Since I took the savory route, I complemented it with some jam on toast to fill in the sweetness. Here's what it looked like (on our new serving tray from Vietnam).

Breakfast in bed

Cranberry & Caramelized Apple Chicken

Here's another fall/winter favorite. I came up with this recipe sometime last year when I was thinking about cranberry crunch and I decided it would be great to turn it into a chicken recipe (well, maybe minus the crunch).

This is a fairly easy recipe which packs HUGE amounts of flavor. There's something special about the combination of brown sugar, apples, cinnamon and cranberries. It's very important to make sure you get the cranberry sauce with whole cranberries - that give the necessary texture, to the final sauce; plus, it's already sweetened so you don't need to add anything extra to it.

Also, there are two ways you could go about caramelizing the apples: you can use white sugar and melt it, creating caramel, and then toss in the apples; or you can use brown sugar, which seems to dissolve a lot more readily (probably because it's got the moisture of molasses built-in) and then toss the apples in that. The first time I made this recipe I used white sugar, but this last time I was in a rush so I used brown.

The difference is the time and care that the caramelization takes with white sugar (it does take quite a few minutes for it to melt...using the oil was my shortcut to make this happen slightly quicker since oil is a good conductor), and the fact that you need to be careful to stop the cooking before it burns (accomplished by adding the apples to drop the temperature of the skillet). With the brown sugar, it seems you just don't need to wait as long and it doesn't seem to be as finicky a process. The end result though, in my opinion, is that the white sugar method tastes a lot richer and sweeter than the brown, but the brown works just as well if you're short on time.

Is it chicken? Is it dessert? I don't know but it's very addicting.

Pumpkin Potato Kugel

Just in time for Thanksgiving! Still looking for that unique side dish that will make your guests go "Hm! Mm!"? You're in luck! This autumn take on a Shabbat classic will definitely bring a host of interesting flavors to the party.

Now, I'll admit, I did not use fresh pumpkin - and I should have since it's pumpkin season. Shame on me. But, I've had a lonely can of pumpkin puree sitting around for a long time and it's been begging me to use it in a fall-themed dish. If you have the time to cut open a pumpkin and scoop out its flesh (use the rest of it for other goodies - e.g. stuff it with fruits and nuts and bake it!), you should do that. If not, the canned stuff works just fine.

If you don't have a food processor, the classic way of grating by hand is the old standby (that's how I used to do it before I got my food processor). I like using the grating disk to fool people into thinking that I slaved over grating it by hand, therefore they must all enjoy. Also, I like the texture of grated potatoes over shredded.

This is actually a modification of my standard potato kugel recipe - which I will probably post at some later point when I have a picture to show for it. In the meantime though you can probably reverse engineer it. If you're into that sort of thing. I know I am.

A fall variation on a classic courtesy of your favorite gourd - pumpkin!

Pumpkin Potato Kugel

6 potatoes
1 large onion
1 can pureed pumpkin (fresh is good too)
4 large eggs, beaten
1/4 cup flour
1/4 cup oil
1/2 tsp cinnamon
1/2 tsp nutmeg (freshly grated if possible)
1/4 tsp allspice
A few sprigs fresh thyme, optional
2 tbsp brown sugar, optional
Heavy pinch of salt
Ground black pepper to taste

1. Preheat oven to 350.

2. Grate the potatoes and onion together, by hand or in a food processor. Squeeze out as much moisture as possible.

3. Dump potato and onion into a boil along with remaining ingredients (except 1 tbsp. brown sugar, if using). Mix very well until you can no longer see flour and everything is well-incorporated.

4. Spray a 9x13 baking pan with cooking spray. Pour the mixture into the pan and smooth out the top. If using, sprinkle remaining brown sugar all over the top to add a deeper molasses color to the top.

5. Bake for 1 hour or until a toothpick inserted in the middle comes out clean (normally I would say bake until brown but color is hard to tell with the pumpkin orange).

Serves 12-16, depending how big you cut it.

Homemade Applesauce

This recipe is based on my neighbor Rachel's recipe for applesauce. I also got to make use of my shiny new Hannukkah present, the classic tome, Joy of Cooking - which I surprisingly had not owned till now! I used it to get an idea of how much water to put and what other various flavorings I could put.

In the end, I decided to stick with simple cinnamon-flavored applesauce. This made an excellent topping for my latkes last week. And the leftovers made an excellent midnight snack :) The best part of it all is that it's completely unsweetened - because it doesn't need any extra sugar! The particular apple types are sweet enough to not require the addition of any sugar or sweetener.


Homemade Applesauce

4 Fuji apples, peeled and coarsely diced (1-inch chunks are fine, but size doesn't matter here)
4 Gala apples, peeled & diced
4 Golden Delicious apples, peeled & diced
1/2 cup water
1-2 tsp. ground cinnamon
2 cinnamon sticks

1. Put apples, water, cinnamon and cinnamon sticks in a pot. Mix well. Cook over medium heat, covered, for about 30-40 minutes or until the apples are soft and mushy.

2. Remove the cinnamon sticks and mash the apples.

Serves 12.

Roasted Red Pepper Chicken Soup

I came up with this recipe last year in the middle of winter - it's a great meal-in-one, hearty and comforting soup. It's got chicken and rice in it so it's very filling too. I also make it in large batches and freeze it so it lasts quite a while (it's really convenient - I can just head some up for dinner when I get back from work).

So, I decided that it was time to make a batch this year, since it's been getting pretty chilly lately (and I'm also feeling lazy :) ). But, as I said in my welcome post, I tend to never make the same dish the same way twice.

Below is the original recipe I settled on last year. I'll mention here though the modifications I made this time around. Instead of 20 cups of water I put in something like 24. I also added some torn fresh sage leaves, and I used brown rice instead of white rice. I only happened to have 1 lb. of chicken on hand, which didn't turn out so well - it feels like there just isn't enough chicken for as many servings. I didn't have boullion cubes on hand, so I left those out and added a bit more chicken soup mix. Finally, I had the last of the sweet potatoes to use up, so I substituted a couple of them for the regular potatoes.

The only change of these I would keep is the sage - too much water and the wrong kind of rice made the soup too watery - it's supposed to be a nice thick, hearty soup (but not quite porridge). The lack of chicken and boullion cubes I think probably cut back on the chicken flavor of the soup, which was unfortunate. The sweet potatoes were not bad, but I still prefer the taste of regular potatoes in this soup. Also, note the addition of sugar to the soup - that was something I decided to do after deciding my soup was overpoweringly spicy (even though I like it that way).

This batch came out a little more watery than it's supposed to...oh well.

"Meal-in-one" Roasted Red Pepper Chicken Soup

2 red peppers, halved
4 cloves of garlic, minced
1 large onion, chopped
2 cups of rice (brown or white; different cooking times for each)
4-5 potatoes, cubed
1 (28 oz.) can of crushed or diced tomatoes
2 lb. chicken cutlets, cubed
1 (16 oz.) can corn, drained
4-5 large carrots, sliced
2 cups chicken broth
18-20 cups water
1/2 cup sugar
2 tbsp. canola oil
olive oil to drizzle

Note: These amounts are estimates. You are better off judging how much to put in by eye based on how much soup you are making.
1-2 tsp. dried thyme
1-2 tsp. dried basil
2 tsp. dried parsley flakes
1-2 tbsp. fresh sage leaves, torn (optional)
1-2 tsp. crushed red pepper
3-4 bay leaves
salt / pepper to taste
2-3 tsp. turmeric
2 tsp. coriander
3 boullion cubes
~3 tbsp. chicken soup mix (such as Osem or Telma brand)

1. Preheat oven to 400 degrees. Slice peppers in half, clean out the seeds, and place on a baking sheet, along with garlic. Drizzle some olive oil on top of the peppers and garlic. Sprinkle salt and pepper on top.

2. Roast peppers and garlic in the oven for 15-20 minutes until peppers start to brown a little bit. Finish with 3-5 minutes under the broiler till the pepper skin begins to char and bubble. Set aside to cool.

3. Sauté onions in a skillet until they start to soften. Add chicken to skillet and lightly brown along with turmeric, coriander, salt and pepper.

4. Peel the skin off from the cooled roasted red peppers and cut them up – about a 1 inch dice. Dump the peppers & garlic in a large (I use a 10 quart) stockpot, along with chicken & onions. Add carrots and crushed tomatoes.

5. Add sugar, boullion cubes, soup mix, chicken broth, water, followed by herbs – thyme, basil, parsley, sage, crushed red pepper, bay leaves, salt and pepper. Remember, judge how much of herbs to add according to how much soup you are making. Mix well and bring to a boil. Once the soup boils, reduce to a simmer.

6. After 45 minutes, add potatoes and corn.

7. After another 45 minutes, add rice and let it continue simmering until the rice is fully cooked (about 10-15 minutes). Once the rice is cooked, turn off the flame and you are done!

Yields about 9 quarts of soup which will last for a nice while :)
3 WW points per serving.