Paula’s Tomato Grits
Ingredients
- 2 cups filtered water
- 1 1/2 cups whole organic milk
- 1 teaspoon sea salt
- 1 cup sprouted yellow corn grits
- 9 tablespoons organic butter
- 3-4 scallions, thinly sliced
- 1/4 teaspoon garlic powder
- 2 1/2 cups shredded sharp cheddar cheese
- • One can organic diced tomatoes with green chiles, drained
Servings:
Units:
Instructions
- Preheat oven to 350°.
- In a large saucepan, combine the water, milk, and salt. Bring to a boil.
- Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
- Add 8 tablespoons of butter stirring until melted.
- Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
- In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
- Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
- Add the tomatoes with chiles, stirring until well blended.
- Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
- Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
- Serve it up hot. Great with spicy grilled or boiled shrimp.
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Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
Ingredients
- 6 tbsp olive oil
- 1/4 cup dry white wine
- 1 tbsp garlic powder
- 1 1/2 tsps dried oregano
- 1/2 tsp each seasoned salt, paprika, and chili powder
- 1-1/2 lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimp http://vitalchoice.com and http://uswellnessmeats.com
- 1 lb sprouted pasta
- roasted red pepper cream sauce
- chopped fresh parsley
Roasted red pepper cream sauce
- 1 large jar of roasted red peppers (or you may char your own-3 large)
- 1/2 cup pine nuts
- 1/2 cup grated parmesean cheese
- 1/4 cup olive oil
- 1 tbsp chopped garlic
- 1 cup heavy cream
Servings:
Units:
Instructions
- Whisk first 7 ingredients in a large bowl.
- Mix in salmon.
- Refrigerate overnight.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove salmon from marinade.
- Add to skillet and cook just until red in center, about 2 minutes each side.
- Bring pepper cream sauce to a simmer in another large skillet.
- Add your cooked pasta to the sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to a large bowl.
- Arrange salmon servings atop pasta.
- Drizzle any pan juices over salmon.
- Sprinkle with parsley and serve.
Roasted red pepper cream sauce
- Put all ingredients except cream into food processor.
- Process until blended thoroughly, almost smooth.
- Place in large skillet.
- Add cream and blend well.
- Season with salt and pepper.
- Follow directions above.
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