For Ed’s birthday last week, I cooked him a big southern breakfast and a soul food dinner. Unfortunately, it wasn’t until the next day that I realized I’d taken pictures of both meals without having the memory card in the camera, so I can’t show off the amazing fruits of my labor!
I did snap a shot, with my phone, of the leftovers I ate the next day for lunch. This picture doesn’t even begin to do the meal justice.
Mac & Cheese, Black-Eyed Pea Fritters, Collard Greens
BREAKFAST
Cheese Grits
Cook 1 cup of quick-cooking grits according to the directions. Add 1 cup of shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 tablespoon of butter, and 1/2 cup half-and-half. Season with some salt and pepper.
Biscuits and Gravy
Biscuits
Mix 1 1/2 cups cake four, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add 4 tablespoons of butter. Stir in 1/2 cup buttermilk and mix until dough comes together (may need to squish with your hands). Pat dough into about 1/2 inch thick, 2 1/2 inch diameter circles. Bake at 400 for 12-15 minutes.
Gravy (which can be served over pre-made biscuits as well)
Cook 1/2 package of meatless sausage, such as Gimmie Lean, according to directions. Make sure to crumble the sausage. Once sausage is cooked, add 1/4 cup flour, 3 cups milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pan. Bring mixture to a boil then lower heat and simmer for about 3 minutes, stirring, until gravy thickens.
Hash Browns
Ok, I cheated and made these from a package. I’m only human.
DINNER
Black-Eyed Pea Fritters
Soak 1 cup black-eyed peas in a bowl of water overnight. The next day, separate the skins from the beans by filling the bowl with water, agitating the beans, and fishing out the skins that float to the top. In a food processor, combine black-eyed peas, 1/2 medium onion, 1/2 cup raw peanuts, 1 teaspoon thyme, 1/4 teaspoon cayenne pepper, 1 tablespoon apple cider vinegar, 1/4 cup water, 1 tablespoon cornmeal, 1 teaspoon salt. In a medium pot, heat a few cups of coconut oil (which I found out is ridiculously expensive – another type of oil would probably be fine). Spoon blobs of the black-eyed pea mixture into the oil and fry until they are brown (2 minutes?). Place finished fritters on a paper-towel lined plate and continue to fry the rest of the mixture.
Mac & Cheese
Boil about 3 cups of macaroni, according to package, then drain. Melt 2 tablespoons of butter in a medium pot. Stir in 2 tablespoons of flour and mix well. Add 2 1/2 cups milk and cook until thickened, stirring constantly (about 6 mins). Remove from heat then stir in 2 cups of shredded extra-sharp cheddar cheese. Pour the mixture over the noodles and mix well. I also stirred in some chopped green onion. Transfer to a baking dish and cover with shredded cheese. I also topped with breadcrumbs. Bake at 400 for 45 minutes.
Collard Greens
Chop 1lb. collard greens into bite-sized pieces. Throw into a pot: collard greens, 1 chopped onion, 1 chopped tomato, 2-4 chopped garlic cloves, 1 1/2 cups water, 1/2 cup apple cider vinegar. Bring to a boil then reduce heat and simmer. Cook about 30 mins or until greens are cooked through.
Tabasco-Cheddar Biscuits
Same biscuit recipe as above, but with cheddar cheese and tabasco mixed in the batter.
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Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
