email this pageChipotle Cheese Grits
Photography: Mark Boughton, Food Styling: Teresa Blackburn
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Chipotle peppers are smoked jalapeños that are often sold packed in adobo sauce, a thick purée of tomatoes, onions, garlic and vinegar.
Ingredients
Ingredients
3 cups water
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 ounces (1 cup) shredded extra-sharp white Cheddar cheese
1 chipotle pepper in adobo sauce, mashed
Instructions
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 ounces (1 cup) shredded extra-sharp white Cheddar cheese
1 chipotle pepper in adobo sauce, mashed
1. Boil water; add grits and salt.
2. Cover, reduce heat to medium-low, and cook 5 minutes, stirring twice.
3. Once thickened, remove from heat and stir in cheese and pepper. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
2. Cover, reduce heat to medium-low, and cook 5 minutes, stirring twice.
3. Once thickened, remove from heat and stir in cheese and pepper. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 220 calories 10g fat, 30mg chol., 9g prot., 25g carbs., 1g fiber, 610mg sodium.
Cilantro Lime Rice
Photography: Mark Boughton, Food Styling: Teresa Blackburn
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The simple addition of lime and cilantro creates a sublime rice that will become your new standard.
Ingredients
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1 cup long-grain white rice
2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Grated rind and juice of 1 medium lime
1/2 cup chopped cilantro
Instructions
1 cup long-grain white rice
2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Grated rind and juice of 1 medium lime
1/2 cup chopped cilantro
1. Heat oil in a saucepan over medium heat. Add rice; stir to coat.
2. Add broth and salt; increase heat and bring to a boil. Stir once.
3. Reduce heat to medium-low; cover and cook 20 minutes. Remove from heat and let stand 10 minutes.
4. Fluff rice with a fork and stir in lime rind, juice and cilantro. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
2. Add broth and salt; increase heat and bring to a boil. Stir once.
3. Reduce heat to medium-low; cover and cook 20 minutes. Remove from heat and let stand 10 minutes.
4. Fluff rice with a fork and stir in lime rind, juice and cilantro. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 210 calories 5g fat, 0mg chol., 4g prot., 36g carbs., 0g fiber, 300mg sodium.
Balela
Photography: Mark Boughton, Food Styling: Teresa Blackburn
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This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking.
Ingredients
Ingredients
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and chopped
2/3 cup chopped onion
1/4 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup chopped parsley
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1/2 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and chopped
2/3 cup chopped onion
1/4 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup chopped parsley
1/2 teaspoon salt
Coarsely ground black pepper
1. Combine all ingredients; mix well. Let stand 15 to 30 minutes before serving. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 270 calories 13g fat, 0mg chol.,10g prot., 29g carbs., 9g fiber, 660mg sodium.
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