Beans and Grains
Boiled Peanuts
4 pounds green peanuts, in shell 6 quarts water 6-10 Tablespoons salt
Select and wash green peanuts (available June through August). Place in a large kettle with water and salt. Cover, bring to a boil and boil slowly for 1-1/2 to 2 hours. Water should be briny. More water and salt may be added during cooking if necessary. Test for doneness. Peanuts should be soft inside, but not mushy. Allow to soak for 30 minutes.
Drain. Serves 6.
Note:
Peanuts may be frozen in plastic bags after cooling. To reheat, place in salted water, bring to a boil, drain and enjoy!
This is from "Putting on the Grits", written by the Junior League of Columbia, Inc., Columbia, South Carolina.
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Backyard's Jalapeno Cheese Grits Categories: Casseroles, Cheese, Vegetables, Texas/s.w. Yield: 8 servings
2 qt Water 1 md Poblano pepper, diced 12 oz Quick grits 1 md Onion, diced 1/2 lb Butter 1/2 lb Cheddar cheese, grated 2 Jalapenos, diced, remove 1/2 lb Monteray Jack, grated - seeds for sissies. 4 Eggs, beaten 1 md Red bell pepper, diced Salt, to taste
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
From Jeff Blank at The Backyard in Bee Cave, Texas. Via: 'The Houston Chronicle Food Section' - 5 JAN 1994
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Balkan Corn Meal Mush (Polenta)
Boil 3 c water 1 t salt
add 1 c stone ground corn meal
cook several minutes,
stir in 3 T chopped fresh dill 4 oz crumbled feta cheese
Serve topped with tomato sauce, adjusted as follows: To 1 c tomato sauce add the juice of 1/2 lemon plus fresh ground black pepper.
This recipe comes from "Blue Corn and Chocolate," a great cook book featuring New World ingredients (corn, pumpkin, tomatoes, peanuts, chocolate, vanilla) as used around the world.
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Polenta
Diane M. Ferrell
Polenta is not necessarily just corn meal cooked. Usually the corn meal you find in the boxes in the grocery store is too fine. Buy corn meal designated as polenta. Also, wheat grains are cooked as polenta--but different story.
Polenta--for two
1 cup corn meal polenta 1 cup cold water 1 cup boiling water salt to taste
Mix the dry corn meal with the cold water. In a heavy pot, bring the other cup of water to boiling, on high heat. Add the corn meal and cold water to the boiling water in a steady stream, stirring all the the time. Continue stirring during the time of cooking. If the polenta starts to boil too hard, reduce the temp to medium high. Continue stirring and boiling until the polenta becomes very thick and heavy and actually pulls away from the sides of the pot when you stir. This should take about 15 minutes. Quickly spread the cooked polenta is a lightly oiled baking pan and let sit about 5 to 10 minutes until it is stiff enough to cut.
Here are some ways to serve the polenta:
1. Serve it with any of your favorite pasta sauces and some hot Italian sausage.
2. Use it as a breakfast food. Slice the polenta about 1/2" thick and fry the slices in a little butter for a few minutes on each side. Pour pancake syrup over the slices and enjoy. Very good this way.
3. Slice it and serve it with your favorite green chili recipe or carne ardovada. Sprinkle some mozzarella cheese over it, too. (see below)
4. For a very quick meal that is low in fat I add a bullion cube to the cooking of the polenta. Then when I eat it I add 1 scant teaspoon of olive oil and about 2 tbsp of grated romano cheese in the dish. I like it.
Our family's favorite green chili recipe
1 pint of whole tomatoes, crushed, juice included (or, if you can, use equal portions of red ripe tomatoes, orange tomatoes, and green tomatoes--peeled and chopped) 1 lb of lean pork, cubed into 3/4" pieces 1 tsp of garlic salt (or to your taste--we like a lot) 3-4 large cloves of garlic, crushed 1-2 cups of diced green chili--jalepenos or aneheim 1/4 cup flour up to 1 pint of water
In a deep heavy pot, on medium high heat, brown the pork cubes until cooked through but not crusty. Add the garlic salt and the crushed garlic while browning. Add the flour to take up any juices and mix well. Continue browning for about 2 minutes. Add the green chilis and continue cooking for about 3-4 more minutes. Add the crushed tomatoes and stir well. Add enough water to make a thin gravy-like sauce. Bring the green chili to simmering and simmer for about 1/2 hour. Taste for seasoning and adjust.
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RED BEANS & RICE Categories: Main dish, Cajun Yield: 6 servings
1 lb Red beans 1 Onion; chopped 1 Garlic clove; minced 1 Celery stalk; chopped Thyme; large pinch 2 Bay leaf 1/4 c Parsley; chopped Hambone 1 lb Smoked sausage
Cover beans with water and boil 2 minutes. Let soak in covered pot at least one hour. Drain. Fill pot with beans and onion 3/4 full with water. Add garlic, celery, thyme, bay leaves, parsley, and hambone. Cook over medium heat, simmering, 2-1/2 to 3 hours. Cut sausage into slices. Place in 1/2" water in a skillet. Cook until the water evaporates and sausage is brown. Smash some of the beans against the side of the pot, until the mixture is creamy. Add hot sauce to taste. Add sausage with pan juices and serve over cooked rice.
Ellen Cleary
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spicy chick peas
The Bean Cookbook, by Judith Choate Serving Size : 6 Preparation Time :0:00 Categories : Beans Tested Vegetarian
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb garbanzo beans 1/2 c unsalted butter 2 tbsp vegetable oil 1 tbsp garlic -- minced 2 tbsp curry powder 1 tsp coriander 1/2 tsp cumin 1/2 tsp ginger -- or more salt to taste
Soak, rinse, and cook chick peas. Do not allow beans to get too soft. When tender but still firm, remove from heat and drain well. Pat dry.
Preheat oven to 375F. Melt butter in medium-sized saucepan over low heat. Add vegetable oil and garlic and allow to sit for 5 minutes, keeping warm.
Pour butter into large baking tray with sides. Spread dried chick peas on tray. Bake 15 minutes, turning frequently, or until chick peas are golden.
While chick peas are baking, combine spices and herbs. When chick peas are done, remove from oven and sprinkle with herbs and spices and toss to coat. Serve warm.
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The cookbook also suggests that other combinations of herbs and spices would work, for example, a combination of chili powder, cumin, and cayenne.
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