grits

Because sometimes it’s the simplest things that can make the biggest difference. Congratulations to my friend Winnie Abramson for her new delightful book, One Simple Change. It’s a petite powerhouse of great ideas and insights on how to make easy changes that can change your life. Just imagine how wonderful it would be if each week we did one small easy thing for ourselves! As Winnie describes it:

One Simple Change takes a holistic approach. It will help you discover how to live in a way that will make you feel great while you decrease your risk for a number of chronic diseases. In addition making the simple changes suggested in this book with benefit not just your personal health but the health of our planet as well.

As you can see from my page markers there are tons of wonderful ideas that resonated with me right off the bat. Start the day with a glass of water, eat real food, and one of my favorites- cook more. Winnie writes with an easy personal voice that offers gentle support without being preachy. Each chapter is short and succinct, making it easy to read in those off moments of the day.

Might I suggest, you can become one of the cool kids on the morning train. This gem sports a sleek design and gorgeous orange cover which will look chic when you pull it out of your handbag, (like my pal Maggie Batista at Eat Boutique does). This is the sort of book that makes for a great Holiday gift. Think stocking stuffer, Secret Santa. Or even better, get a bunch of copies for the office and get everyone in on making One Simple Change together!

With Winnie’s permission A Healthy Hunger will be running a regular column on this concept. I’ve done a more extensive review of the book, which you can read here. The first installment is A Healthy Breakfast. I’m including the recipe here, but please pop over and read the full post on why and how to make this a part of your day.

Poached Eggs and Grits with Spinach and Smoked Salt

2013-12-10 09:26:45

This is a bowl of goodness that can be easily transformed into different taste profiles. The scallions, sesame oil and smoked salt give this version an Asian flair. Add salsa and beans for a Mexican touch!

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Nutrition Facts

Serving Size

298g

Servings

Amount Per Serving

Calories 116

Calories from Fat 55

% Daily Value *

Total Fat 6g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 186mg

62%

Sodium 534mg

22%

Total Carbohydrates 7g

Dietary Fiber 1g

Sugars 0g

Protein 7g

Vitamin A

34%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

3/4 cup Grits, quick cooking
3 cups water
1/4 tsp salt
4 eggs, large, preferably organic
1-2 tablespoons white vinegar
2 cups baby spinach leaves
1 scallion, sliced
1 teaspoon toasted sesame oil
1/2 teaspoon smoked salt

Instructions

Set a medium sauce pan with 2" of warm water with the vinegar on the stove to boil. Reduce to a simmer and carefully crack each egg into the water. The vinegar will bind the egg so it will contain itself.
Gently simmer the eggs for 4 minutes, or until desired doneness.
Meanwhile, in another saucepan, warm the 3 cups of water with 1/4 teaspoon of salt and bring the the boil. While stirring add the grits. Lower the heat and cover. Cook for 5 minutes, stirring occasionally until thickened.
Divide the grits between 4 bowls, sprinkle the spinach leaves on top, add the egg. Finish the dish with the sliced scallion, a few drops of sesame oil and a sprinkling of smoked salt.

Notes

A double batch of grits can be made and refrigerated to be reheated another day. Use within 3 days.
Personal note: I sometimes make my grits in my rice cooker. This relieves me of having to watch the pot and I find it easier to clean than a pan.

By A Healthy Hunger~Gail Watson

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calories

116

fat

protein

carbs

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As the Fall days progress into increasing darkness and cool air I have a natural tendency to lean toward warmer flavors and comfort foods. The color and texture of foods change, the farmer’s market is filled with deeper richer color and tastes. Whenever I get a whiff of the piney perfume of rosemary it moves me to think of cozy sweaters and turning on stoves. Into the kitchen, to make a comforting culinary cocoon.

Pan chicken is a classic. The floured breast gives up enough juice to create a baseline to make a lemony rosemary sauce. Silky from the thickening flour left on the bottom of the pan, rounded out by a lump of butter- the rosemary is the mid tone with it’s harmonious partner, garlic, and at the top, the bright zing of lemon.

All it needed is a creamy pairing of grits that is laced with some healthy chunks of smoked cheddar. Polenta here would be fine, but to my taste just a tad too corny. The grits are more neutral and I make them to the creamier side. The gooey mush with the earthy tones of the cheddar lend a beautiful base line to this harmony.

Smoked Cheddar Grits

makes 4 servings

3.75 c chicken broth

1c instant grits

healthy pinch of salt

6oz of smoked cheddar cut into small chunks

In a medium large heavy saucepan warm the grits to boiling.

While agitating the water add the grits and stir to smoothness and reduce the heat. Cover the pan and allow the grits to swell and thicken for about 8 mins. Stirring occasionally.

The grits should not be as thick as oatmeal coming out the pot. They will set as they cool, so if necessary add some additional chicken broth to create a thinner mush.

Keep the grits warm while you prepare the chicken.

Just before serving toss in the cheese and give it a gentle stir. Let it sit for a minute to melt the cheese. I like to find pockets of melty cheese in my grits so I don’t mix them again after this.

Lemon Rosemary Chicken

serves 4

4 large chicken breasts-trimmed and pounded to an even thickness

a few T of AP flour seasoned with Salt and Pepper

2T butter

1 clove crushed minced garlic

.5 c white wine

.5 c chicken stock

2T fresh rosemary rough chopped

Juice and grated rind of one good lemon

Place the flour mixture on a plate and dredge the chicken on both sides, giving it a healthy coating

In a large frying pan melt the butter and add the garlic. Sautee gently for a few minutes to release the flavor of the garlic into the butter taking care not to toast it.

Add the chicken and cooking on the first side ~5 minutes- turning once and cooking for another ~3 until done. Please adjust cooking times to your heat level and thickness of breast.

Remove the chicken and place on a side plate then cover to keep warm while preparing the sauce.

In the pan, over medium high heat, pour in the wine and deglaze the pan. The flour that is left behind will create a thick lumpy sauce. Slowly add the chicken stock while continually stirring the sauce smooth.

Add the rosemary and allow the sauce to gently simmer for a few minutes to cook out the flour and meld the flavors.

Right before serving stir in the lemon rind and juice. You can add the chicken back into the pan to coat the chicken with the sauce and make it warmer, or simply spoon the sauce over the breasts.

Be sure to taste the sauce when it is done to balance out the flavors. Feel free to add a bit more butter or seasoning if you feel it needs it.

******

To my understanding leftover grits are not to be done, but I wouldn’t let any of it go to waste. The next morning I reheated the grits in a pan with a little milk to bring back the creaminess. To go along with it poached eggs with runny centers were perfection.

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