Eggs in Purgatory over Cauliflower Grits

First of all, for those of you Gluten-Free folks - BE CAREFUL OF THE GRITS. You think, well, grits are only ground corn, right? The ingredient list says corn?

WRONG. Unfortunately!

They grind corn on the same machines as they do wheat. Be careful of corn chips for the same reason! Make sure you are buying grits, corn chips, corn starch - anything of ground corn - make sure you are buying brands MARKED GLUTEN FREE.

This is the brand of grits (polenta) I buy.

I am also using frozen riced cauliflower  to cut the calories of the grits, because I’ve put on four or five pounds in the last three weeks or so, and - having lost over a hundred - I have found it much easier to lose four or five at a time! *Losing over a hundred is something I never EVER intend to have to do again!!*

So: 12 oz frozen riced cauliflower, steamed in the microwave according to package directions.

3/4 Bob’s Red Mill grits (or 3/4 C other gluten free grits according to package directions), in a large bowl with 2 1/4 C water, into the microwave  five minutes.

I mixed the cauliflower in with the grits once they were done, and tossed in a handful of sharp cheddar cheese - because what are grits without cheese?

*Note that the sharp cheddar was another deliberate calorie-cutting move, there. Using sharp cheeses - or harder cheeses, in general - means that you can use less cheese for the same (or more) flavor. 

Time to start on the eggs.

Starting with minced garlic to brown. You really need a nonstick skillet here - by which I mean, not one that is sold as nonstick, but one to which nothing actually sticks - or you’re going to have a mess on your hands when it comes time to clean up!

*I buy my garlic already minced. It is SO much easier and saves a lot of time, the amount of garlic I like!

Adding 28oz crushed tomatoes, along with a collection of Italian herbs: about a teaspoon each of parsley, oregano, basil, and just a shake of thyme and chives. (I’m putting diced tomatoes down in the recipe at bottom as an option; I’m definitely going with petite diced tomatoes next time, myself.)

Adding a 12oz package of chopped frozen spinach. Once that is bubbling again, it’s time to add the eggs.

Pull back a little ‘dip’ in the tomato sauce for each egg, and crack the eggs into it. If you like harder yolks (I don’t trust soft eggs, myself!), break the yolks as you drop the eggs in.

Let it simmer until the egg whites are set and the yolks are at your desired ‘done’ness. Serve eggs over grits, topped with the tomato sauce.

EGGS IN PURGATORY OVER CAULIFLOWER GRITS

3/4 C gluten free grits, prepared to package directions

12oz frozen riced cauliflower

1/4 sharp cheddar cheese

4 T minced garlic (or to taste)

Olive oil pan spray

28oz crushed or petite diced tomatoes

1 teaspoon each parsley, oregano, and basil

Just a shake of thyme and diced chives

12oz package frozen spinach

6 eggs

Prepare grits according to package directions; heat cauliflower according to package directions. Add both to a large mixing bowl; stir together well, adding cheese.

Brown garlic in a large nonstick skillet (use pan spray if necessary). Add tomatoes and herbs. Stirring occasionally, heat to a simmer. Add spinach; continue to stir occasionally as sauce comes back to a simmer.

With a spoon, create “dips” in the sauce to crack the eggs into. If you wish for hard yolks, break the yolks as you crack them in. Keep sauce at a simmer until eggs are at desired doneness. 

Serve eggs over grits, topped with the tomato sauce.

Servings: 6

Calories per serving: ~350

Pasta with Lemon Broccoli and Shrimp

I feel like I’ve said this so many time: “I wasn’t going to blog this, but—“

BUT that recipe I was ‘using’ was 100% more work than it needed to be, would’ve taken twice as long, and would’ve dirtied twice as many pans! 

So.

Here goes.

Pasta: a pound. Cook according to package directions and drain.

Two pounds of broccoli florets, trimmed.

Toss in a large bowl, cover, and microwave three minutes. Stir; cover again, and another three minutes.

Toss your drained pasta on top of the broccoli.

Shrimp, 12oz: I like to buy them frozen and peeled.

The cost of the “peeled” is offset by the “frozen.”

Toss your shrimp in a large skillet you’ve sprayed with pan spray (olive oil pan spray is my favorite. “Large” because we’re going to be using the same skilled for sauce.

Cook until they’re just barely pink; remove the shrimp from the skillet into the same bowl with pasta and broccoli.

About four tablespoons of minced garlic (adjust to taste! I just like garlic!) went in the skillet; I added about two cups of milk once that was browned.

I’m using frozen peas in this recipe, and tossed them in the sauce here to heat.

I also mixed three tablespoons of cornstarch in half a cup of milk to add to add to the sauce once it heats to a simmer.

I cut four ounces of low-fat cream cheese (they call it Neufchâtel cheese) in, along with the milk-and-cornstarch slurry. 

*And had to get out a whisk at that point!

Keep whisking until smooth and thickened. Pour over your pasta, add the lemon juice, toss and top with Parmesan, and all you’ve got left is the dishing up!

PASTA WITH LEMON CREAM BROCCOLI AND SHRIMP 

1lb Tinkanyada elbows

2lbs broccoli florets, trimmed

12oz frozen shrimp, peeled and tailed

4T minced garlic (or to taste)

2 1/2c skim milk, divided 

6oz frozen peas (1/2 of a 12oz bag)

3T cornstarch 

4oz Neufchâtel cheese

Juice of one lemon

Fresh grated Parmesan, for serving

Cook pasta according to package directions.

Steam broccoli in a large microwave-safe bowl, tightly covered. Microwave three minutes; stir; re-cover and microwave another three minutes.

Toss pasta and broccoli together in a large serving bowl.

Coat a large nonstick skillet with pan spray. Cook shrimp over medium heat until just pink. Remove shrimp from skillet; add to the bowl with pasta and broccoli.

Add garlic to skillet. While your garlic is browning, add cornstarch to 1/2 C milk; whisk well. Once garlic is browned, add remaining 2 C milk and peas to skillet.  Heat to a simmer. Add cornstarch slurry; cut Neufchâtel cheese into sauce. Whisk until smooth and thickened.

Add sauce to pasta; add lemon juice; toss well. Top with Parmesan and serve.

Servings: 7

Calories per serving: 330

Instapot Mashed Potatoes

 Just the recipe here, because I was trying to put this together quick and didn't take any pictures!

I have an 8-quart Instapot and five pounds of potatoes would have fit easy, if you're cooking for more. Cooking time should be the same.

I recommend using a steamer basket for easy draining. The steamer basket that came with my Instapot does NOT have a handle; I got online to buy one that DOES, as I was trying to drain potatoes. 

INSTAPOT MASHED POTATOES

3 pounds red potatoes

Enough water to cover potatoes

Milk and butter to taste

Clean your potatoes and cut them into chunks or slices, whichever is easier for you.

Cover potatoes with water. Cook on 'Pressure Cook,' high pressure, 10 minutes.

Drain. Add milk and butter to taste. Mash with mixers or a potato masher. 

*Healthy* Creamed Spinach

I decided at the last minute to cream this spinach - I love spinach, eat tons of it - I call spinach my Number One Diet Secret, even. Truly one of the superfoods, even if it’s not a hot new fad like quinoa! Packed with all kinds of healthy things, full of fiber, and it has virtually no calories at all, so I let myself eat as much of it as I want!

 

Buy as much of it as you want. I have probably more than most people could eat in a month here, right now!

I microwave it, covered, with a little bit of water at the bottom of the bowl to steam it. Four minutes, as much as the bowl will hold; stir; add more spinach, and microwave another four minutes. Spinach cooks down like absolutely nothing else!

Heat 14oz of chicken broth (or broth base and water, or whatever gluten free form of that you can find, if you’re one of us that needs that!) in a four cup measure in the microwave on high for a minute.

Add a cup and a half of milk and two heaping tablespoons of cornstarch. 

Heat in the microwave for two minutes on high; stir. Keep heating for two minutes at a time until boiling. Be careful! It boils over quick.

Add fresh grated Parmesan once it is boiling and thickened slightly. Stir in till melted; let sit until thickened. I didn't! You definitely want it thicker than mine was. Pour over the spinach and serve.

Creamed Spinach

4lbs fresh spinach

14oz chicken broth (or equivalent water and broth base)

1 1/2C milk

1 C fresh grated Parmesan 

Microwave spinach in large bowl, with a small amount of water, covered, for four minutes. Stir. Add more spinach; microwave another four minutes; repeat until all spinach is steamed. 

Heat broth (or equivalent) in a four cup measure in the microwave. Whisk cornstarch into milk; add to the broth. Microwave two minutes; whisk again until smooth. Microwave another two minutes or until boiling and thickened slightly.

Stir Parmesan into sauce until melted. Add a little more, as needed, to thicken sauce.

Pour sauce over spinach and mix in well. Serve hot.