Fresh tomato and corn "Pico" and grits make delicious nest for poached-egg topping

I told Hubby he would laugh, laugh, laugh when he sat down to last night’s meal.

After all, when was the last time his dinner plate contained “porched” (as my mother called them) eggs? He decided I might have poached some eggs in early marriage. I was actually thinking I hadn’t dined on one since I was in kindergarten.

Anyway, the meal was a a Tex-Mex melange of some favorite things: cheese grits (who can beat it?), Pico de Gallo, poached eggs, and fried tortillas. The grits formed a birds’ nest for the remaining items.

Hubby looked at me as though I had made up the whole thing in a desperation dinner-time act, but I waggled in front of him the torn-out magazine page on which the combo was featured. “Just dig in,” I adjured. “You’ll be happy.”

The only part that took some assembly was the Pico de Gallo, which also was the element that added the most pizzazz. Fresh chopped tomatoes, jalapeno peppers, cilantro, sweet corn kernels, onion, and avocados came together quickly and were refrigerated for a couple of hours for the items to get acquainted with each other. A simple cheese grits recipe (everyone’s recommending stone-ground grits these days) cooked and thickened on the stove. A poached egg cooked to the desired degree of doneness (I like mine pretty non-runny) is the top layer.

This was cute as could be and made a wonderful entrée. Hubby wasn’t laughing when he asked whether we’d have leftovers the next night. But he sure was smiling real big when I said yes.

Cheese Grits with Poached Eggs

2 cups milk

1 1/2 teaspoon table salt (I used salt substitute)

1 cup stone-ground grits

1 1/2 cups (6 ounces) freshly shredded pepper jack cheese

2 tablespoons butter

1/2 teaspoon white vinegar

6 large eggs

Pico de Gallo (below)

tortilla strips

Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 20 to 25 minutes or until thickened. Remove from heat and stir in cheese and butter. Cover and keep warm. Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs and slip into water, 1 at a time, as close as possible to surface of water. Simmer for 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges if desired. Spoon grits into 6 bowls; top with Pico de Gallo, eggs, and tortilla strips.

Pico de Gallo

1 medium tomato, chopped

2 jalapeno peppers, seeded and chopped

1 small onion, chopped

1/2 cup coarsely chopped fresh cilantro

1/4 cup fresh corn kernels

1 garlic clove, pressed

2 tablespoons fresh lime juice

1 teaspoon table salt (or salt substitute)

2 avocados, coarsely chopped 

Stir together first eight ingredients. Just before you serve, stir in chopped avocados. Makes 1 1/2 cups. (Source: Southern Living, March 2013)

Way-unusual pea cakes pack the protein with fresh veggies on the side

Can anything good emerge from a can? When garden fresh tomatoes and homemade slaw form an accompaniment to what a canned good yields, certainly good things happen. This recipe sounded so weird, it lured me to try it just to see what turned up. Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw—has anybody except the staff of Southern Living magazine, source of this unusual dish in its August 2011 issue, ever heard of such a thing?

Well, Hubby and I have now. Over the weekend we took the plunge and now are great appreciators of this terrific menu item. Hubby even poured sugar-free syrup on his pea cakes; I can’t say I went that far (the finished product amounted to a cross between pancakes and cornbread), but I definitely enjoyed them, especially when I piled on tomatoes (we used Roma instead of beefsteak tomatoes) and the slaw (recipe calls for fresh broccoli slaw, but I still had some of the slaw left from the Lemon-Apple Coleslaw from a few days back, so I stuck with it. (But below I’ll reprint the original recipe with the broccoli slaw instructions included.)

I just loved the black-eyed pea cakes, that look like pancakes but are much more substantial—a dish straight out of the South.

Black-eyed Pea Cakes with Tomatoes and Slaw

1 (15-ounce) can seasoned black-eyed peas, undrained

2 garlic cloves, pressed

1 (6-ounce) package buttermilk cornbread mix (I used Betty Crocker brand)

1 large egg, lightly beaten (or 1/4 cup egg substitute)

1/4 cup fat-free sour cream

1 1/2 teaspoons Southwest chipotle salt-free seasoning blend (I used Mrs. Dash brand)

1 teaspoon salt, divided (or salt substitute)

1/3 cup fat-free sour cream

1 teaspoon lime zest

1 tablespoon fresh lime juice

2 teaspoons sugar (or sugar substitute)

1 (12-ounce) package fresh broccoli slaw

2 large heirlooom tomatoes, cut into 1/4-inch-thick slices (I subbed Roma tomatoes)

Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 teaspoon salt. Stir until blended. Spoon about 1/3 cup batter for each cake onto a hot, lightly-greased griddle. Cook cakes for 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes. Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Stir in broccoli slaw. Place each cooked cake on a serving plate; top each with tomato slices. Add salt and pepper to taste. Top with slaw; serve immediately. Makes 6 servings.

Spaghetti Sauce Excellente assures that family will dine healthfully during packed holiday month ahead

As exciting and amazing as is the thought that Christmas Month is right around the corner, one thing intimidates--trying to deal with family meals during December. My Christmas diary that I keep each year during the holidays always ends with the same caveat for the next year--"Always cook and freeze during November. Put food aside. You CAN'T cook and get ready for Christmas at the same time!"

As my journal illustrates, I've learned this lesson through some trials and tears. Meal prep gets lost in the middle of gift-wrapping, card-sending, decorating, and party-attending. Despite the best intentions, this important home-maintenance aspect gets lost. In our family, dining at home and consuming foods in which we control ingredients is highly important. "Just grab something" in a fast-food line on the way to a Christmas event is not a viable option when sodium content, carb content, and proper nutrition is vital to our health. So meal planning must be done carefully and adhered to.

Things work well when we start building a December stockpile in the weeks before the rush hits. When I can, I cook double portions in advance, label them, and freeze them. Last night began the first of such efforts--as I prepared our spaghetti sauce for the evening meal, I tripled the recipe. From that I derived four portions--one to serve that very night, three others to assign to small casserole dishes which I then wrapped securely to prevent freezer burn, and stored in the deep freeze. From past occasions I know what a welcome blessing these already-prepared meals will be in just a few short weeks.

Spaghetti Sauce Excellente contains healthful onions, fresh tomatoes, and green peppers (the latter from our garden that right now is awash in the delightful green orbs). Over some whole-grain pasta it makes a grand meal for right now and a reassuring promise that we'll eat well and wisely during that Month of Months ahead!

Spaghetti Sauce Excellente

1 pound ground turkey, browned and drained

1/4 cup onion, browned with meat

1/4 cup green pepper, chopped, and browned with meat

6 ounces tomato paste

10 ounces, tomato sauce (no salt)

1/2 cup fresh tomatoes, chopped and drained before adding

1 teaspoon salt substitute

1/2 teaspoon each oregano, basil, rosemary, pepper

1 bay leaf

1/4 teaspoon garlic powder

spaghetti

Brown turkey, onion, and green pepper together. Drain. Add remaining ingredients. Cook covered for 30 minutes. Serve with cooked spaghetti and Parmesan cheese. Freezes well.