Shrimp and Grits
Tomato Spinach Tortellini
Quinoa and Black Beans

Shrimp and Grits 

1 lb. small shrimp, peeled and deveined 

1 cup quick-cooking grits 

1 teas. salt 

½ teas. black pepper 

1 bunch green onions, chopped 

1 green bell pepper, diced 

1 10 oz. can tomatoes and green chilies 

2 cloves garlic, minced 

4 cups chicken broth 

2 Tbsp. butter or margarine 

1 cup shredded sharp Cheddar cheese 

1 cup shredded Monterey Jack cheese 

Preheat oven to 350 degrees F.  Spray a 9×12 baking dish with cooking spray.  In a large saucepan over high heat bring the chicken broth and salt to a boil.  Stir in the grits, reduce heat to medium low and cook for about 20 minutes while stirring frequently.  While grits are cooking place a skillet over medium heat and melt the butter or margarine.  Stir in the green onions, green pepper and garlic and cook for about 5 minutes until the peppers have softened.  Stir in the shrimp and cook until they begin to firm.  Stir the Monterey Jack cheese, ¾ cup of the cheddar cheese, the shrimp and vegetable mixture, canned tomatoes and black pepper into the cooked grits and stir to combine.  Pour this shrimp and grits mixture into the prepared baking pan and sprinkle the remaining cheddar cheese over the top.  Place baking pan in preheated oven and bake for 30-45 minutes until the cheese is bubbly and beginning to brown. 

Recipe makes 8 servings 

Tomato Spinach Tortellini 

1 14.5 oz. can diced tomatoes with garlic and onion 

1 16 oz. package cheese tortellini 

1 cup chopped fresh spinach 

1 teas. garlic, minced 

¾ cup milk 

¾ cup heavy cream 

¼ cup grated Parmesan cheese 

1 ½ teas. dried basil 

2 Tbsp. flour 

salt and pepper to taste 

Place a large pot of water over high heat and bring to a boil.  Add the tortellini and cook for about 10 minutes until tender.  In a large saucepan over medium heat combine the canned tomatoes, spinach, salt, pepper, basil and garlic.  Cook and stir this mixture until it begins to bubble.  Whisk the milk, flour and cream together in a medium bowl.  Stir this cream mixture into the saucepan with the tomato mixture and stir in the Parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain the tortellini, but do not rinse.  Pour the tortellini into the sauce in the saucepan and stir to coat. 

Recipe makes 4 servings 

Quinoa and Black Beans 

¾ cup quinoa 

1 ½ cups vegetable broth 

1 cup frozen corn kernels 

2 15 oz. cans black beans, rinsed and drained 

1 medium onion, chopped 

3 cloves garlic, chopped 

1 teas. vegetable oil 

1 teas. ground cumin 

¼ teas. cayenne pepper 

½ cup chopped fresh cilantro 

salt and pepper to taste 

Place a saucepan over medium heat and add the oil.  Add the onion and garlic to the hot oil and cook until lightly browned, about 10 minutes.  Stir the quinoa into the onion mixture and add the vegetable broth.  Season this with cumin, cayenne pepper and salt and pepper.  Bring the mixture to a boil.  Cover the saucepan, reduce heat and simmer until the quinoa is tender and the broth is absorbed, about 20 minutes.  Stir the frozen corn into the saucepan and simmer until heated through, about 5 minutes.  Stir in the black beans and cilantro. 

Recipe makes 10 servings