Creamy Grits

4 cups water

1 teaspoon salt

1 cup yellow stone-ground grits

1/2 cup crumbled blue cheese (optional)

In a medium saucepan bring water to a boil, add the salt. To prevent clumps slowly add the grits stirring constantly until all the grits are incorporated. Bring to a boil whisking, then turn down the heat to low and cook for 45 minutes to an hour stirring often. If the grits get too thick while cooking add 1/4 cup water at a time until desired creamy consistency. When the grits have cooked for the allotted time and are tender, add the blue cheese (optional), stirring to combine.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Frank Stitt's Southern Table

Peanut Sauce or DIp

1/3 cup smooth peanut butter, well-stirred

1/2 teaspoon garlic powder, or 1 garlic clove

1/2 cup hot boiled water

2 tablespoons soy sauce

1 tablespoon unseasoned rice vinegar

2 teaspoons granulated sugar

2 teaspoons chili crisp or chili oil

Place the peanut butter, garlic and 1/4 cup hot water into a medium bowl and whisk well to combine. Add the soy sauce, rice vinegar, sugar and chili crisp or chili oil and whisk again until smooth and well combined. Depending on how thick you would like the sauce add more hot water as needed. More thick for a dip and less thick for a sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Hetty Lui McKinnon, New York Times

Carribean Red Kidney Beans

1 tablespoon olive oil

1 small onion diced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon ground allspice

1/4 teaspoon dried thyme

1 can stewed tomatoes (14.5 ounces)

1 can red kidney beans (15 ounces), rinsed and drained

Heat the oil in a saucepan on medium heat. Add onions and cook for a few minutes, stirring occasionally. Add the garlic, red pepper flakes, allspice, and thyme. Lower the heat and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Add the stewed tomatoes and bring to a simmer breaking up large pieces of tomato with scissors or a wooden spoon. Add the beans and simmer for about 10 minutes. Add salt to taste. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Moosewood Restaurant Favorites

 

Stuffed Sweet Potato with Turkey Chili Bowl

2 medium sweet potatoes

a batch of your favorite chili, or our turkey chili recipe 

Preheat oven to 350 degrees. Poke holes all around each sweet potato with a fork. Place on a cookie sheet and roast for 50 to 60 minutes until soft to touch. 

While the sweet potatoes roast make the turkey chili or reheat leftovers of your favorite batch of chili.

After the sweet potatoes have cooled for 5 minutes, cut the potatoes in half lengthwise and place one half in a serving-sized bowl topped with chili. Repeat with the remaining potatoes and chili. Makes 4 servings.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the internet.

Turkey Chili

1 tablespoon olive oil

1 pound ground turkey

1 medium onion, chopped

1 tablespoon chopped garlic

2 celery stalks, chopped

1 tablespoon dried oregano

2 bay leaves

1 tablespoon chili powder

1 tablespoon cumin

1 14-ounce can tomato puree

1 cup red salsa

2 cups chicken broth

salt and black pepper

1 15-ounce can red kidney beans, drained

shredded cheddar cheese (optional)

sour cream (optional)

sliced lime wedges for garnish (optional)

Heat oil over medium in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps with a wooden spoon.

Add the onions, garlic, celery, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add tomato puree, red salsa, chicken broth, salt, and pepper to taste. Bring to a boil, reduce heat to a simmer, stirring occasionally for 15 minutes.

Add the drained beans and cook, stirring occasionally for 10 minutes longer. Serve in bowls with cheddar cheese, sour cream, and lime wedges, if desired.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Franey, New York Times

Kale Chips

1 bunch of kale

1 tablespoon powdered nutritional yeast

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1/4 teaspoon salt

Preheat oven to 350 degrees. In a large bowl, mix together the yeast, olive oil, vinegar, and salt. Cut the stem away from the kale, chop kale into 1-inch bite-sized pieces, and place in the bowl with the liquid. With your fingers, rub the liquid mixture into the kale until each piece of kale has liquid on it. Place on a cookie sheet, spaced out evenly. It may take more than one sheet, or batch, depending on how large the bunch of kale is, or the type of kale you have.

Place sheets into the oven for approximately 15 minutes, occasionally checking for crispness. Depending on the type of kale it may require more than 15 minutes. Keep checking until desired crispness. Remove from oven, let cool, and place in a container until ready to eat.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from recipes on the internet.

Pumpkin Pie Spice Blend

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves 

Mix and store until ready to use.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Libby's Famous Pumkin Pie recipe.