I have been having some fun in the kitchen:
Polrits & Cheese
About 5 minutes...Great wake up with warm fuzzies in your tummy. This made about 2 portions
Polenta (couldn't find grits) 1 cup
Corn/Maize 1 small can
Raz el Hanout - to taste (These vary, but if you can find one with rose, it would come out AMAZING!)
- if no Raz, try some nutmeg, curry powder, ginger powder, cumin, cardamom, fennel, it's really easy to fall in love with Raz el Hanout, I am adding it to my eggs and everything these days!
Emmental - to taste (you can substitute with cheddar, chevre, gruyere, mozzarella, w/e you prefer...honey goat cheese would also be AWESOME)
Creme fraiche - 2 tbs
pepper-taste
Option: 1/2 teaspoon siracha/chiracha/red pepper paste
Polenta+water into a small pot, let the grits start to flourish a bit. Add corn, cheese, raz, pepper, mix in. When the polenta is already open, add creme fraiche, and red pepper paste. Serve!!!
Got some leftover lentils? Heat them up and serve on top of Polrits. Chili too =) Bagalipolo..yum!
Also try with the lentils some tzatziki/caciki:
Tzatziki...my own flip to it..
Creme Fraiche, large tub
1 whole cucumber - peeled, cut in half moons
fresh garlic- 1-2 cloves, substitute with shallots, about 1 tsp of chopped/minced shallots
Herbes de Provence & fresh mint,
Fresh Cracked Pepper to taste
Salt- to taste, but I just skip it all together. If you're too addicted, try sprinkling some veggie bouillon or chicken bouillon...if you have cubes, cut into half and smash up the cube into powder. Also with NO sodium. Believe me, the garlic won't let you miss the salt. I don't even have salt in the house! Only...butter with fleur de sel =)
Enjoy!!!! Please email me with questions. Have questions about Thanksgiving recipes or something you want to get creative with, I would be glad to be of help!
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