In a medium sauce pan, heat the water, black pepper and salt. When the liquid boils, stir in the rice.
Reduce heat to medium-low and simmer, covered, for about 25 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner.
Add the butter and the chopped cilantro.
Stir and let the rice stand, covered, for 3 minutes before serving.
Preheat the oven to 300°F.
Heat the water in a large sauce pan over high heat. While it is heating mince the chipotle pepper and add it to the water.
When the water boils slowly add the grits stirring continuously so they won’t clump. Reduce the heat to medium and stir in the salt and pepper.
Cook the grits for about 20 minutes until most of the water is cooked away and they are very thick. Add the Monterey jack cheese and stir until melted.
When the cheese is melted place the grits in 9 x 9 non-stick baking pan. Place the pan in the oven and bake for 20 minutes. Remove and cool for about 20 minutes. Chill in the refrigerator for at least 2 hours.
When ready to serve preheat the oven to 400°F and place a grill pan inside. Cut the cake into four squares and then each square into triangles.
When the grill pan is hot spray lightly with oil and place the grit cakes inside. Place the pan in the oven. Bake for 10 minutes and turn the cakes over. Bake for another 5 – 10 minutes until lightly browned with grill marks on both sides.
Place the water in a small sauce pan over high heat.
When the water boils, add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally.
When the quinoa is just tender, add the goat cheese, the parmesan cheese and salt. Stir until the cheese is melted and serve.
Place the water in a medium sauce pan over high heat.
When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
Add the salt and stir.
Reduce the heat to medium and cook the grits for 12 minutes, stirring to keep the grits from sticking to the bottom of the pan.
Add the cheese and stir until well blended. Serve immediately.
Spray a pan with oil and place the celery in the pan. Place the pan over medium heat.
When the pan heats up and the celery begins to sizzle reduce the heat to medium low and cover. Cook the celery for about 20 minutes. Toss frequently.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Place the butter, buttermilk, milk, salt and celery in a blender. Puree until smooth.
Add the celery mixture to the potatoes and mash potatoes until creamy.
Be careful because over mashing will result in pasty potatoes. Add ground black pepper to taste and serve.
Place the oil in a large sauce pan over medium high heat.
Add the onion and cook, stirring frequently, for about 2 minutes.
Add the peppers and cook for another 2 minutes. Stir frequently.
Add the brown rice. Stir well.
Add the vegetable stock, water, tomatoes, salt and pepper.
Stir well.
Cover partially and adjust the heat until the rice is simmering.
Cook for about 30 minutes and add the lime juice, lime zest and black beans.
Stir and let cook another 10 or 15 minutes until the water is completely evaporated.
Cover and let stand about 3 minutes before serving.
Place a large skillet in the oven and set the preheat to 325°F.
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths.
When the oven is hot spray the pan lightly with oil.
Add the yam wedges and sprinkle the salt, pepper and cajun spice over the top. Spray lightly with olive oil.
Return the pan to the oven and cook for about 25 minutes, tossing frequently.
Serve hot.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
While the rice is cooking, place one teaspoon of the butter in a medium skillet over medium heat.
When the butter is bubbling, add the green part of the leeks.
Cook for about 4 to 5 minutes. Stir frequently
Add the white part of the leek and cook for about 4 to 5 minutes. Stir frequently. If the leeks are done before the rice, remove the pan from the heat and set aside, leaving the leeks and sauce in the pan.
When the rice is done, add the leeks to the rice, using a rubber spatula to scrape the butter sauce from the pan into the rice.
Add the remaining 1 teaspoon of butter and the pepper to the rice and leek mixture. If the leeks have cooled while waiting for the rice to be done, place the rice and leeks back over medium heat, stirring frequently, until the rice mixture is hot.
Stir well and serve.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
Just before serving, add the butter and parsley and fold gently until the butter melts. Serve.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
