Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, November 21, 2012

Sweet news for grits-lovers: Sweet Potato Grits

A good serving of grits warms the hearts of many of our family members. My delight was boundless when I discovered a new recipe for Sweet Potato Grits. I couldn’t imagine any improvement on the old standby cheese grits recipe I had treasured all these years. But the addition of sweet potato got my attention.

This recipe called for shredded smoked Gouda cheese instead of the usual cheddar. No baking of a casserole was required. The mashed sweet potato was stirred into hot cooked grits at the end of the cooking cycle.

The information accompanying the recipe touted the sweet potato as an official super food: One medium-sized sweet potato has 438 percent of the daily requirement of vitamin A, 37 percent of vitamin C, and only 105 calories. Sweet news, for sure.

Sweet Potato Grits

2 cups milk
1 cup uncooked regular grits
1 1/2 cups water
1 cup cooked, mashed sweet potatoes
1 cup (4 ounces) shredded smoked Gouda cheese
2 tablespoons butter
1 teaspoon salt (or salt substitute)
1/2 teaspoon freshly ground pepper
garnish: fresh cilantro sprigs

In a large saucepan over medium-hgh heat bring milk and 1/2 cups water to a boil; gradually whisk in grits. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes or until thickened. Stir potatoes and next 4 ingredients into grits. Makes 6 servings. (Source: Southern Living October 2012)

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