Cheesy Grits with Rainbow Chard

Ever since picking up grits the other week, I have really been enjoying them. Last night brought a great cheesy version with some simple sautéed kale. It was based on this recipe from seriouseats.com. This dish would easily work with any other green, such as spinach, kale or arugula.




Cheesy Grits with Rainbow Chard
1 bunch rainbow chard
1/2 onion, sliced
2 - 3 cloves garlic, sliced
1 Tbs vinegar, I used apple cider
1 1/2 cups water or stock
1 Tbs butter or oil
1/2 cup grits (not quick)
1/2 cup milk
1 - 4 oz cheese to taste, I used Parmigiana
salt and pepper to taste


Wash and dry the leaves and cut out any think stems. Then roll and cut into strips. 







In a medium pot add the water or stock and butter or oil. Heat on high to bowl and add the grits while stirring. 







Cook over medium heat about 15 - 20 minutes. Then add the milk. Cook for another 10 minutes until creamy. Season with salt and pepper.





Meanwhile, sauté onion in a little oil for a minute, then add garlic and a touch of salt.  





After a couple minutes, the onion will soften add the chard.





Cook over high heat about 5 minutes until the chard is cooked through. Then add the vinegar and season with salt and pepper.





Right before serving, add most of the cheese to the grits and season again with salt and pepper to taste. 


To serve, place a generous portion of the grits in a bowl, top with the kale and a sprinkle of the extra cheese.

Cheesy Grits Souffle

I picked up some white grits at the store yesterday and was looking for something interesting to do with it. 


After a little hunting I came across several recipes for grit soufflé. What a great combination, the creamy cheesy with the light fluffy eggy... yum!


Cheesy Grit Souffle
1/2 onion, diced
small pat butter
olive oil
1/2 cup grits
3/4 cup milk
2 eggs, separated
2 cloves garlic, diced
4 oz grated cheddar
salt and pepper 


Pre-heat oven to 450. Melt the butter and add a touch of oil, add the onion and sauté over medium heat about 5 minutes, until soft. Season with salt.







Add 1 1/2 cups water, and bring to boil over high heat.





Add the grits in a slow stream, stirring as you add it in. Cook over medium heat for about 30 minutes, stirring periodically.





Meanwhile, oil or butter 4 large ramekins. Mix the milk with the yolks and garlic. Season with salt and pepper and mix.





After the grits are cooked and thick, season with salt and pepper. 





Add in the milk mixture and most of the cheese. Sir to combine. 





Whip the egg whites until they form peaks. Then GENTLY fold into grit mixture.





Fill up the ramekins and top with the extra cheese.





Bake for about 20 minutes, until puffed and lightly browned.

Tofu Banh Mi

I have always been a fan of Vietnamese cooking. It combines the great flavors and freshness of asian cuisine with the techniques of French cooking. 


I have only had an bank mi once, but instantly fell in love with this simple sandwich (and who doesn't love a great sandwich?) I had some tofu in the refrigerator and found this simple recipe. 


Top it with tons of fresh veggies and a little sriracha to add a kick. 

Lemongrass Tofu for Banh Mi
1 pkg of firm tofu

1/2 cup peanut or vegetable oil

2 cloves garlic

5 table spoons soy sauce

2 teaspoons salt

2 teaspoons fresh ground black pepper

1 teaspoon sesame oil

1 -2 stalks of lemongrass, chopped should be about 1/4 cup.

Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4 ” pieces.

Wash lemongrass and chop bulbs and remaining of stalk that is tender. Place chopped lemongrass in mortar and pestle and continue to crush pieces till they are small and pulverized. Add 2 cloves of garlic and salt  in mortar and crush garlic together with lemongrass.

Mix crushed lemongrass, garlic, vegetable oil, soy sauce, salt, pepper and sesame oil. Season to taste with salt and pepper.

In a shallow bowl, lay tofu slices on top of each other so that they don’t break. Top with the marinade making sure to coat each slice. Let marinade for at least 1 hour or until all tofu slices soak up the marinade.

Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.

Let cool before making sandwich.


Top the tofu with sliced cucumber and carrot, and sprinkle with fresh herbs such as mint, cilantro or basil.