Slice of Grits

Depending on what region of the world you are in, corn porridge is called both grits and polenta.
 I cooked a pot of grits, got busy and did not get to eat until an hour later.
My now cold and firm grits can easily cut into a triangle slice.  I sauteed it in a heated
skillet with olive oil and topped it with roasted peppers, onions and sesame seeds (optional).
When you are making grits, make a small amount so it will be no more then a 1" thick slice.
If you are making a large batch, pour the warm grits onto a cookie sheet to cool.

Cut firm cold grits into slice, to pan sear in Olive oil.
For Roasted Pepper topping: Pre-heat oven at 400 degrees.

 2 red peppers
1 green pepper
1 large onion
Toss cut up veggies in a bowl with a 1/2 tsp of olive oil, sea salt (to your taste) and a pinch of cayenne.
Roast in oven for 20 minutes or until browned edges and soft texture. 

If you don't want to roast the veggies, saute in a skillet with olive oil and seasoning.

Curry Cauliflower

My sister was visiting and I had a large head of cauliflower.  For a snack I pan
sauteed the cauliflower with curry, cumin and olive oil.   It was a delicious snack
and of course it is a great side dish for dinner or lunch meal.

In skillet add:
 2 teaspoon of olive oil,
1 tablespoon of Blue Mountain Curry powder
1 teaspoon of ground cumin. 

1. Cut cauliflower in thin slices then arrange them in one layer.
2. Heat the skillet on medium heat.
3. Shake the pan to keep it from sticking, cover for a few minutes.
4. Turn when browned on each side and lightly sprinkle on sea salt.
I like it firm but soft enough to cut with a fork.

Key limes have seeds. If you can find key limes they are
better than the seedless limes.  I use them to season my
food on the plate rather than salt.

Morning wake me up.  First thing I put in my body is
water or key lime water.  I swear it keeps my face clear and my pipes flowing. 

10 Minute Blackberry Jam

I can't resist beautiful berries at the farmers market or store, but you have to eat them in a day or two
or they will spoil.  Berry smash was my idea for using the berries in place of jam.
I wanted some jam on my spelt english muffin so I smash the berries,
added a squeeze of key lime and a small bit of honey.  Yum!  

Smash the blackberries with a fork, if too much juice strain the juice off (drink it don't waste).
Also, you can add to smoothies or top your pancakes with it.

Applesauce with Rosemary

I love Fall season because apples are plentiful for making fresh applesauce.

Peel apples.

Cut same size slices so they will cook evenly.

Add apples to pan with 1/4 cup water, cover
and simmer 15 minutes or until soft. Add a
sprig of rosemaryherb for a different flavor. 

Applesauce will keep for 1 week in the frig
if you don't eat it up in a day.

Morning Glory Roasted Vegetables

Yellow squash and zucchinni can sometimes have a bitter taste, so I oven roast them to give the flavor more depth.  Roasted veggies have a sweet savory flavor that can be paired with any grain or can be used as a pizza or crusty toast topping.  I usually cook this while I get ready in the morning because it is quick and healthy.

Preheat oven on broil 450 degrees. In a large mixing bowl add olive oil, pinch of thyme and sea salt to taste.   Cut up yellow squash, zuchinni squash, onion and green peppers.  Put one teaspoon olive oil per 2 cup cut up veggies.   Toss the veggies to lightly coat with oil mixture.

Spread them evenly on a cookie sheet. Set timer for 15 - 25 minutes or until brown on edges.
Lovely brown edges, give it a little crunch and deep flavor.

Roasted Squash

Summer squash seems to grow overnight so when my garden was overflowing with squash I had to give it away and get creative in cooking it.  I found steaming and sauteed squash to be okay but roasting is my favorite.  I prefer to roast yellow and zucchini squash to take away the bitter taste. Since it cooks down, all that squash won't go to waste.  This is a staple which I put over organic yellow grits for breakfast, quinoa  for lunch or naan bread for a snack.  It is quick clean eating and reheats fine the next day.

Pre-heat oven to 450 degrees.  In large bowl add olive oil, sea salt and thyme, toss veggies to lightly coat with oil.
 Try to keep the same size so it cooks evenly.

Spread layer on a cookie sheet and cook for 15-25 minutes until golden on the edges.
Onions cook faster, so to avoid burning add 10 minutes before finish or cut larger than the squash.