ETHNIC DAY -- American

[Guest guest]

* Exported from MasterCook *

 

Hoppin' John w/Grits Polenta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Rice

Vegan

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup long-grain rice

1 15 oz. can black eyed peas OR 1/2 of a 16 oz. pkg. -- rinsed &

drained

of frozen black eyed peas

1 1/2 cups green, red, and/or yellow bell peppers -- chopped

1 cup carrots ( 2 medium) -- thinly bias-sliced

1 cup corn kernels

1 tablespoon shallots or onion -- finely chopped

4 cloves garlic -- minced

2 teaspoons freshly snipped thyme or 1 tsp. dried

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/8 teaspoon freshly ground black pepper

1 tablespoon olive or vegetable oil

2 medium tomatoes -- seeded & chopped

2 tablespoons snipped fresh parsley

1 recipe Grits Polenta (to follow)

 

Cook rice according to package directions, except omit salt. If using

frozen black-eyed peas, cook according to package directions and drain.

In a 12-inch skillet, cook bell peppers, carrots, corn, shallots or onion,

garlic, thyme, salt, red pepper flakes, and black pepper in hot oil, covered,

for 6-8 minutes or until vegetables are crisp-tender, stirring occasionally.

Add the cooked rice, black-eyed peas, and tomatoes to the skillet. Stir

gently to combine. Cook, covered, over low heat about 5 minutes or until heated

through, stirring occasionally. Stir in the snipped parsley. Serve with Grits

Polenta. If desired, garnish with fresh thyme.

 

 

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Per serving: 118 Calories (kcal); trace Total Fat; (3% calories from fat); 3g

Protein; 26g Carbohydrate; 0mg Cholesterol; 95mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Grits Polenta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups water

2/3 cup skim milk

1/8 teaspoon salt

1/2 cup quick-cooking grits

1/2 cup mozzarella cheese -- shredded

nonstick cooking spray

 

In a medium saucepan, combine water, skim milk, and salt. Bring to boiling

and reduce heat. Add grits, stirring with a whisk. Cook and stir for 5-7

minutes or until very thick. Remove from heat. Add mozzarella cheese, stirring

until melted. Spray a 9-inch pie plate with nonstick cooking spray. Spread

grits mixture into the pie plate. Cover and chill overnight.

Cut firm grits into 12 wedges. Spray the rack of an unheated broiler pan

with nonstick cooking spray. Arrange wedges on prepared pan. Broil 4-5 inches

from heat for 4-5 minutes until the surface is slightly crisp and beginning to

brown.

 

 

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Per serving: 88 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g

Protein; 12g Carbohydrate; 9mg Cholesterol; 99mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0