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To Your Health Sprouted Flour Co.

Paula’s Tomato Grits

Paula's Tomato Grits
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Paula's Tomato Grits
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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
  1. Preheat oven to 350°.
  2. In a large saucepan, combine the water, milk, and salt. Bring to a boil.
  3. Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
  4. Add 8 tablespoons of butter stirring until melted.
  5. Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
  6. In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
  7. Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
  8. Add the tomatoes with chiles, stirring until well blended.
  9. Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
  10. Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
  11. 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

Salmon

Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
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You can substitute sea scallops or even shrimp in this recipe, but we love the rich taste of salmon. Also great with buttered sprouted toast rubbed with garlic.
Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
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Rating: 0
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You can substitute sea scallops or even shrimp in this recipe, but we love the rich taste of salmon. Also great with buttered sprouted toast rubbed with garlic.
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
  1. Whisk first 7 ingredients in a large bowl.
  2. Mix in salmon.
  3. Refrigerate overnight.
  4. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  5. Drain well.
  6. Meanwhile, heat heavy large skillet over medium-high heat.
  7. Remove salmon from marinade.
  8. Add to skillet and cook just until red in center, about 2 minutes each side.
  9. Bring pepper cream sauce to a simmer in another large skillet.
  10. Add your cooked pasta to the sauce and toss to coat.
  11. Season to taste with salt and pepper.
  12. Transfer to a large bowl.
  13. Arrange salmon servings atop pasta.
  14. Drizzle any pan juices over salmon.
  15. Sprinkle with parsley and serve.
Roasted red pepper cream sauce
  1. Put all ingredients except cream into food processor.
  2. Process until blended thoroughly, almost smooth.
  3. Place in large skillet.
  4. Add cream and blend well.
  5. Season with salt and pepper.
  6. Follow directions above.
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