Thursday, October 20, 2011

Grits with Mushrooms, Sausage, and Spinach

are delicious! I made this recipe tonight for my mom and it was so tasty and simple. Between reading Merton, a silent retreat, and a hectic lifestyle, I've been appreciating simplicity more than ever lately. This was a breeze to cook with almost every ingredient cooking through in under five minutes, and was also super cheap: I spent less than $20 on the meal for both of us. I adapted the recipe, adding spinach instead of herbs and using the broth from pasta fagioli soup instead of water to make the grits. (I also opted to add the sausage, of course.) A little cooking secret: I always reevaluate when/where a recipe calls for water. For things like rice, grits, cous cous, etc., using soup broth or even chicken stock always makes the result tastier. Using milk instead of water for cake batter makes the cake smoother. Water is just so bland.

Photo and recipe c/o
For dessert.... I'm ashamed to say that I bought Warm Delights. Yes, it's microwaveable cake, and it tastes only slightly better than you'd imagine microwaveable cake to taste. Next time, I'll certainly take "Betty's Tip" (a suggestion on the Crocker packaging) and substitute Irish liqueur for water. I learned long ago that Irish + liquor are the key ingredients to making anything better.

Next on my cooking to-do list are pumpkin pancakes, to which I even intend on adding craisins and pecans. I think I'll save this one for CT, though, where flour, sugar and pans are already in stock. Until then, it's simple cooking and microwaveable cakes all the way.

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