Food and Recipes while under Coronavirus quarantine #2

[PayrollNerd]

I didn’t like grits as a teen because they were so bland. Once I was an adult I experimented with them, first with margarine. Not flavorful enough. Real butter was much better. I find adding Colby Jack cheese makes them very filling. Sometimes if I’m really hungry, I’ll scramble an egg to eat with them.

1 cup water
1/4 cup white grits
Dash of salt
1/4 cup grated Colby Jack cheese

Put grits, water and salt in a tall bowl. Microwave 2 minutes and stir. If it’s too thick, add a teaspoon or two of hot water. Once they’re smooth, add cheese and mix well.

 

[PayrollNerd]

Those are called "sweet potato squash" in Michigan. We also like "dumpling squash" that are similar in flavor and texture. Our favorite is "acorn squash" which we will have at least once a week during the fall. We enjoy squash with a little butter, salt, pepper, and fresh grated nutmeg. Yum!

Do they taste like sweet potatoes? I’m not a fan of sweet potatoes.

 

[BetteDavisEyes]

Do they taste like sweet potatoes? I’m not a fan of sweet potatoes.

Sweet Potato Squash is not as dense or sweet as sweet potatoes. I think the name comes from their shape that resembles sweet potatoes.

 

[BetteDavisEyes]

In NC, shrimp and grits is a popular dish. The grits are usually creamy and cheesy and often have bacon and mushrooms in them. Rich and calorific, but delicious!

When I first moved to NC back in 1960, I thought grits were boring and didn't care for them. They were usually served with eggs and bacon or sausage for breakfast.

This article has an interesting history of shrimp and grits. It talks about Crook's Corner in Chapel Hill, NC, which was the first restaurant we went to with a group of vaccinated friends in the spring when it was possible to eat out again. We sat on their covered patio. Several of us enjoyed the shrimp and grits there for the last time--the restaurant is now permanently closed.
Shrimp and Grits: A History | The Local Palate

Thank you for sharing this article. One of my favorite TV cooks ever, Nathalie Dupree, is mentioned. I loved her cooking show that originally aired on PBS and later on Food Network. I bought the cookbook that is a companion for the cooking show: Nathalie Dupree Cooks For Family and Friends. I learned a lot about Southern cooking and cuisine and have made several of her recipes. One in particular was "Ray's Cassoulet" that has many steps and took three days to complete. The recipe called for duck that I substituted with dark meat chicken. Cassoulet is a French country dish that I had always wanted to make. There is a lot of French influence in Southern cooking, and Cassoulet is the quintessential "casserole".

Nathalie Dupree Cooks for Family and Friends - Episode 102 - Sponsored by LeCreuset - YouTube

 

[mickey2942]

I have so many tomatoes, squash, peppers, it is insanity. I took a bunch to work the other day, with a tub of ricotta, and a balsamic glaze, for everyone else to enjoy.

This weekend, I am making pickles. I wasn't sure about canning on my glasstop stove, (I am still sort of leery of it), so I got a single cast iron burner for canning. Works perfectly. I am sure that everyone else can do canning on a glasstop stove perfectly...it was too nerve racking for me. This was a "piece of mind" purchase.

 

[Shamrock1]

All this talk about the history of grits and no one has mentioned My Cousin Vinny?!

(Never had grits but sometimes I’ll slice polenta, bake or fry, and serve with Bragg’s Aminos).

 

[Catmommy]

My Cousin Vinny got it right

 

[BetteDavisEyes]

All this talk about the history of grits and no one has mentioned My Cousin Vinny?!

(Never had grits but sometimes I’ll slice polenta, bake or fry, and serve with Bragg’s Aminos).

I don't recall "grits" in My Cousin Vinny and will have to watch the movie again sometime, but I do remember Bette Davis' character in The Little Foxes mentioning grits. Across the Way: The Grits Is Cold and The Little Foxes (awindow-lookacrosstheway.blogspot.com)

We have polenta (baked or grilled) occasionally with marinara sauce and fresh basil. Sliced polenta (baked or grilled) also makes a nice base for Caprese. Top the baked polenta with fresh mozzarella cheese and a dollop of marinara and return to oven (or grill) until cheese melts and sauce is heated. Drizzle with balsamic vinegar, and garnish with fresh basil.
Grilled Polenta Caprese Appetizer - Reluctant Entertainer

We've been enjoying Michigan corn a couple times a week during peak season. Michigan tomatoes are plentiful now, and I'm going to make tomato basil sauce over the weekend with some beautiful plum tomatoes, fresh basil, olive oil, garlic, and red pepper flakes. Easy and delicious.

 

[Auntie Cipation]

I don't recall "grits" in My Cousin Vinny

I didn't remember either, but google did:

 

[PayrollNerd]

I went to the monthly food pickup this morning. They had such a big turnout that I waited an hour. I did not get a box of produce unfortunately. My friend did and she’s giving me the cabbage and sweet potatoes she doesn’t want. My oldest will love the sweet potatoes.

My leftovers are yummy. The cabbage in chicken broth came out tasty. I made a meal out of my Parmesan Red Potatoes and the cabbage for dinner last night. I have so much I may need to freeze some.

I’m not sure what to do with this big package of “pork ribeyes” other than maybe baking them? Seems like they’d take forever to grill. Any ideas?

 

[BetteDavisEyes]

I went to the monthly food pickup this morning. They had such a big turnout that I waited an hour. I did not get a box of produce unfortunately. My friend did and she’s giving me the cabbage and sweet potatoes she doesn’t want. My oldest will love the sweet potatoes.

My leftovers are yummy. The cabbage in chicken broth came out tasty. I made a meal out of my Parmesan Red Potatoes and the cabbage for dinner last night. I have so much I may need to freeze some.

I’m not sure what to do with this big package of “pork ribeyes” other than maybe baking them? Seems like they’d take forever to grill. Any ideas?

That is a nice selection of meat DH grills pork chops and tenderloins. I've never seen pork ribeyes, but I'm sure they would be good grilled, as well. You would need a meat thermometer to make sure they're thoroughly cooked. Baked pork chops and pork tenderloins tend to get dried out, but they're ok with barbeque sauce or a fruit and mustard marinade.

 

[PayrollNerd]

That is a nice selection of meat DH grills pork chops and tenderloins. I've never seen pork ribeyes, but I'm sure they would be good grilled, as well. You would need a meat thermometer to make sure they're thoroughly cooked. Baked pork chops and pork tenderloins tend to get dried out, but they're ok with barbeque sauce or a fruit and mustard marinade.

Yeah it is a lot! I would have gladly traded the meat for veggies. It’s ok tho. My oldest is going to be here Wed & Thu to take care of me thru my 1st cataract surgery. But I won’t be able to see well. She is going to food prep but neither of us have had pork chops like this before. Barbecue sauce sounds good.

 

[BetteDavisEyes]

Yeah it is a lot! I would have gladly traded the meat for veggies. It’s ok tho. My oldest is going to be here Wed & Thu to take care of me thru my 1st cataract surgery. But I won’t be able to see well. She is going to food prep but neither of us have had pork chops like this before. Barbecue sauce sounds good.

I had cataract surgeries when I was 48. I attributed the early onset to longterm use of steroidal inhalers for my asthma. The procedure is quite simple with few, if any, unfavorable side effects. Best wishes!

 

[PayrollNerd]

I had cataract surgeries when I was 48. I attributed the early onset to longterm us of steroidal inhalers for my asthma. The procedure is quite simple with few, if any, unfavorable side effects. Best wishes!

Yup. The eye doctor, the retina specialist and the cataract doctor all said they are due to the steroids. I feel like I’m going blind in my right eye. They’re doing it first. Then next week they’ll do the left eye.

The food distribution people told me they’ll give my food to my kiddo. Just have her show my card. That’s a relief because my vision is really poor at the moment. I do not plan to cook. Just to be safe.

 

[anneg]

Yeah it is a lot! I would have gladly traded the meat for veggies. It’s ok tho. My oldest is going to be here Wed & Thu to take care of me thru my 1st cataract surgery. But I won’t be able to see well. She is going to food prep but neither of us have had pork chops like this before. Barbecue sauce sounds good.

Best wishes on your cataract surgery!

I've never heard of pork ribeyes before. I sometimes cook thicker pork chops by applying Lawry's seasoned salt, browning both sides in an iron skillet, then putting the skillet in a medium oven for a bit to finish. Barbecue sauce would also be tasty. I like to have spinach and sweet potatoes (sometimes mixed with some cooked apple) with pork.

 

[MaryG12]

Thinking of making this recipe tomorrow night, it will be a new way of cooking Brussels sprouts for me:

 

[MaryG12]

Some time ago, I mentioned on one of these foodie threads that Zatar was my new favorite seasoning. I use it whenever I feel that a dish needs to be kicked up a notch

What is Za’atar, the Spice Mix That We Can’t Stop Sprinkling? | Bon Appétit (bonappetit.com)

Ah, interesting, I never heard of Zatar before - thanks!

 

[MaryG12]

Yeah it is a lot! I would have gladly traded the meat for veggies. It’s ok tho. My oldest is going to be here Wed & Thu to take care of me thru my 1st cataract surgery. But I won’t be able to see well. She is going to food prep but neither of us have had pork chops like this before. Barbecue sauce sounds good.

I hope your cataract surgery goes well.

 

[mickey2942]

Fire roasted chile verde stew, with our very chile peppers. And homemade flour tortillas. Lime, onion, cilantro. A truly delicious southwest feast.

More canning tomorrow, pickles, and candied jalapeños.

 

[IceIce9]

I baked a savory tomato pie tonight with fresh tomatoes, basil, white cheddar, minced garlic, mayonnaise, and some seasonings.

I love tomato season, I bring out all my favorites recipes that call for fresh tomatoes.

I’ve made roasted cherry tomatoes and goat cheese twice already, as it is one of my favorites. We drizzle balsamic glaze over it and serve with crusty baguettes.