Feeling a bit southern...and vegetarian...

Wanting a healthy dinner and cravng a dish I do not often cook (Cheese Grits) I looked for an idea. I came across a recipe on Vegetarian Times for Cheese Grits and Greens. Grits aren’t just for breakfast, they can be a great addition to many dinners.

Cheese Grits and Greens

1 lb. mixed greens, such as dandelion, mustard and collard greens, trimmed and well rinsed
1 Tbs. vegetable oil
8 (or more) cloves garlic, minced
1 cup grits
8 oz. shredded low-fat cheddar cheese
Salt and freshly ground black pepper to taste
Cajun seasoning to taste
Directions
Chop greens coarsely, and, with water still clinging to leaves, put in large pot.


Steam over medium heat until wilted—a few minutes. Remove from heat, drain, and, when cool enough to handle, press greens to remove excess water.


Meanwhile, heat oil in large saucepan over medium heat. Cook garlic 2 to 3 minutes, or until fragrant.


Add grits, and cook according to package directions. Stir in shredded cheese, salt and pepper, and continue stirring until cheese is melted throughout.


To serve, divide greens among 4 plates, and spoon grits mixture over top. Sprinkle with Cajun seasoning.


Although this is a dinner recipe I bet the leftovers for breakfast will be great with a fried egg on top. :)

A healthier version of Chicken Parmesan

Chicken Parmesan Sandwich
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 3 teaspoons extra-virgin olive oil, divided
• 1 6-ounce bag spinach
• 1/3 cup prepared marinara sauce, (see Tips for Two)
• 2 tablespoons grated Parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 2 soft whole-wheat sandwich rolls, toasted


Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dredge the chicken in the flour mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl.

Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 2 to 3 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan.



Sprinkle with mozzarella,



cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes.



Serve on rolls. A side of fresh Ratatouille goes well with it.

Although I have not seen Julie and Julia, I do like the concept. Cooking the recipes in Mastering the Art of French Cooking is a journey that is both tasty and enjoyable. Thank you Julia for bringing French cooking to the American people. It was a cool rainy evening in Florida as I cooked this recipe. First the scent of chicken cooking in rendered pork fat is fantastic then you add the wine and simmer the chicken til its tender. An amazing meal and not so difficult. Give it

Coq Au Vin by Julia Child

SERVES 4 -6

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (good Bacon or salt pork)
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried
1/4 cup cognac or armagnac
salt and pepper
1 imported bay leaf
1/4 teaspoon thyme
16-20 small white onions, peeled
3 tablespoons flour
3 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups beef stock (Enough to cover chicken)
1-2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

1. Saute lardons several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan.




2.Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly "brown" as chicken with skin would have). Cook 10 minutes.



3. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

4. Season chicken pieces with salt and pepper; add bay leaf and thyme.


5. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste.


6. Cover and cook slowly 30 minutes, turning once. While cooking make a beurre manie by mashing the butter and flour together.


7. Uncover the pan; remove chicken and bring sauce to a boil and reduce by half or a bit more. Once reduced add the buerre manie and whisk into the sauce.


8. Add the onions and mushrooms to the sauce along with the chicken and coat in the sauce.




9. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly.

Serve over buttered parslied noodles along with the same style wine you used to make the Coq Au Vin.