Green Grits with Caramelized Leeks

As a northern girl, grits were never something that crossed my mind to make at home. That is, until my sweet man who grew up in Georgia came along. It only took a few meals of creamy savory heaven, and I was hooked! The south sure does have us all beat when it comes to comfort food, and grits are no different. This version takes the classic cheddar grits to the next level by adding a whole bunch of pureed kale for some serious nutrition! 

Top a bowl with caramelized leeks, an egg over easy, and a few slices of bacon and you have a hearty meal for any time of day! We love having grits for breakfast, lunch, or dinner.

Pureeing a whole bunch of kale with some water results in the most brilliantly colored green puree you can imagine. That vibrant chlorophyll is enough to bring a smile to your face on even the greyest of winter days (this coming from the midst of the rainiest Portland winter!). Adding this puree to our cooked grits give them the most glorious color. 

This recipe can also be used as a template for making a more classic kale-free version of grits. Simply omit the kale to make cheesy cheddar grits, or omit both the kale and the cheddar for your classic buttered grits. 

Green Grits with Caramelized Leeks

1 1/2 cups grits

6 cups water 

2 bay leaves 

1 bunch kale or collards

2 leeks, finely chopped 

5 Tbsp butter, divided 

1 cup grated aged cheddar cheese 

3 Tbsp lemon juice 

salt & pepper to taste 

• In a medium to large saucepan, combine grits and water. Let soak for 4-6 hours (or overnight!). This step is optional, but will hurry along the cooking process and result in creamier grits. After the soaking period, skim any hulls off the top of the water. 
• Bring water and grits to a boil over high heat, stirring vigorously the entire time. Then remove the pot from the heat and let it rest for 10 minutes. You'll return to grits that have absorbed a surprising amount of water! 
• Use these 10 minutes to prepare your kale! Remove the stems from the kale, and chop it roughly. Place the kale in a blender with about 1 cup water and blend until well pureed. 
• Also get started on caramelizing your leeks. Heat about one tablespoon of the butter over medium heat, then add the leeks. Cook slowly, stirring occasionally until the leeks have softened and started to brown. When browned, remove from heat and reserve. 
• Place your pot over medium heat, and continue cooking for about 30 minutes, stirring regularly to start and constantly as the grits start to thicken. Alternatively, you can cook them over low heat to decrease the need for constant stirring. 
• When the grits have thickened and have lost their crunch, add the pureed kale. Continue cooking for about 10 minutes longer, allowing the water from your kale puree to cook out. 
• Remove from heat, and stir in 4 Tbsp butter, cheese, lemon juice, salt, and pepper until melted and fully combined. 
• Serve garnished with leeks, and optionally with eggs over easy and bacon as well! 

Chocolate Quinoa Bars with ginger

Have we talked about my sweet tooth? With nothing more than a quick glance over my posts, coming to the conclusion that I have a serious sweet tooth wouldn't be a challenge. My love for sugar is a serious part of who I am, and what I love to do in the kitchen. While cooking never fails to excite me, I'd be hard pressed to find something that brings me more joy than whipping up something sweet - no matter how simple or complex the recipe might be. A little piece of how Toot Sweet got it's name! 

I am a full on sugar-fiend and I'm not afraid to admit it. I even wrote a jingle about it, and it's sung frequently around our house - often while snacking on something sweet, of course! 

These bars, of course, still fit into that category - but there is something different here. There is also a hearty dose of health in these babies! I've been thinking a lot about how I can please that sugar tooth of mine, while also doing some work to better my diet this year. How can I (and you!) manage to eat less processed sugar and more whole grains without feeling like my cravings are satisfied? So when I saw the inspiration for this recipe, I knew I had found something magical! 

(of course, this tall glass of Monday afternoon iced coffee helped launch me quickly into the kitchen)

Caramelized honey binds together a whole slew of nuts and seeds packed with protein, nutrition, and healthy omega 3's - quinoa, hemp seeds, chia seeds, almonds, and walnuts. Then it's all topped with a nice layer of dark chocolate, chunks of crystalized ginger, cacao nibs, and vanilla flake salt. It makes for a perfect crunchy, chocolatey, just sweet enough treat that could pass just as well as a dessert or as a mid afternoon snack. 

Now, it wouldn't be right to take any sort of credit for these beauties. The real genius is Tieghan over at Half Baked Harvest, and this recipe differs only slightly from her Superfood Chocolate Quinoa Bark. 

Chocolate Quinoa Bars 

1 cup quinoa

1/2 cup honey 

2 Tbsp coconut oil 

2 tsp vanilla  

1/2 cup almonds, chopped 

1/2 cup walnuts, chopped 

1/4 cup hemp seeds 

1/4 cup chia seeds 

12 ounces dark chocolate 

1/4 cup crystalized ginger, finely chopped 

flake salt & cacao nibs to sprinkle on top (optional) 

• Rinse quinoa under cold water. Place a few paper towels on a sheet pan or cutting board, then spread the quinoa over the top and let dry for about 5 minutes. 
• Combine honey and coconut oil in a medium saucepan placed over medium heat. Stir as the mixture warms, until the two combine easily. Remove from heat. 
• Add vanilla, quinoa, nuts, and seeds to the honey mixture and stir until everything is evenly coated. 
• Cover 1-2 baking pans with parchment paper, and spread the mixture in a thin layer over the parchment. You'll want to use one large sized pan, or two if your pans are smaller. This is also a preference thing! Spread the mixture in a thinner layer, and you'll have a thinner, crisper bar. Spread it thicker and they'll be more like mine - and a little softer. 
• Bake at 350 for 20-40 minutes (depending how thin it is). You want it to be a dark golden brown, and for the quinoa to look caramelized. 
• While the base start to cool, melt the chocolate in a double boiler or in the microwave (stirring ever 30 seconds at the least). When it's smoothly melted, spread the chocolate over the base in an even layer, getting it as close to the edges as you can. Sprinkle with crystalized ginger, cacao nibs, and flake salt. 
• Place the pan into the fridge and let the chocolate set for about 30 minutes.
• Carefully transfer it onto a cutting board, and cut into squares. Layer into an airtight container with parchment, and store in the refrigerator. 

February Favorites

2016 is quickly becoming a year of new developments both for myself and for the Toot Sweet blog, so today I'm brining you the first installment of another monthly post-style.

A few weeks ago, I shared a post full of photos  as the first of my new monthly photography-focused posts aimed at sharing some of the work I'm doing outside of recipe-development for the blog. This week, I'm starting my monthly roundup of favorite recipes and articles from around the web. These posts will be comin' at you the third Saturday morning of each month, just in time for lazy weekend reading and kitchen project-ing! 

It's a crazy peek into the endless tabs found open on my browser, and recipes dotting my to-make list! I hope this carefully curated list of links brings some joy to your weekend : ) 

For your Table: 

Lady & Pups' Cruffins: Lady & Pup's really outdid herself in writing this recipe, which I absolutely had to try the minute I read it. A cruffin is where the croissant meets the muffin, packing those irresistible buttery flakes into the shape of a muffin. And Lady & Pups makes it all happen using a pasta roller.  I invited a friend over, and we had the absolute best time "finger-painting with butter" as we dubbed the step in which you rub softened butter over thin layers of dough to create that killer flake. It's a totally new cooking process, and sure to bring a smile to your face! My Babe's thinks we should have a flake-off competition in which I make these, he makes his killer croissants, and we see who finishes first - but no matter the result, this recipe is totally worth trying! 

Paella in the making! 

Saveur's Paella with Chorizo, Chicken, and Shrimp: You guys! Paella is a cinch to make at home, and makes an absolutely satisfying meal on a rainy February night in Portland. We whipped up this recipe (more or less), substituting an extra helping of shrimp for the chicken and packed away the extras in the freezer for another day. My absolute favorite thing about making a big pot of something crave-worthy! 

Tasty Yummy's Almond Coconut Chocolate Bites: I haven't made these just yet (and maybe one day you'll see my own version here on Toot Sweet), but Babes has a guilty pleasure of Mounds bars, and these bites may just be the perfect way to satisfy that craving in a less processed way. I'm confident this recipe will lead you to something magical if chocolate, almonds, and coconut are your thing. But lets be honest, who doesn't love that combination?! 

Not Without Salt's Toasty Oats: This one hasn't been made yet either, but Ashley Rodriguez's recipes have not once failed me to this day, and the nutty flavor of toasted oats seems like the perfect way to brighten any morning! Surely these will be gracing my table before too long, and might I recommend them for a hearty yet special breakfast this weekend! 

For your Mind: 

Eater discussing the food history behind Beyonce's latest: It would be hard to have missed the blow-up surrounding Beyonce's latest single, Formation, and her performance of it at the Super Bowl. While I generally go for folkier music, the queen is my favorite pop star, and I loved reading this piece about some of the food history surrounding the lyrics of her latest anthem. 

Some words about my hometown, from Ann Patchett & The New York Times: Since this is my first time writing a post of this sort, I couldn't help but include this oldie but goodie favorite of mine. Ann Patchet has been a favorite author since reading her book Bel Canto for a high school literature class, so when she wrote a glowing story about the town where I grew up - I couldn't have been happier. I re-read this piece at least once a year... more when I'm not living in Northern Michigan and missing those crystal blue waters and endless fruit stands. Her and I both share a love for the best bookstore in the world, McLean & Eakin.