Scribbles & Munch

      For many people, New Year means new changes in diet.  Maybe there's a resolution to lose weight (especially when we see what the holiday goodies have done to our waistlines).  For some we want to increase our vitamins, or decrease our sugar--or even give vegetarianism a try.  Research shows most of these resolutions get ditched within a matter of weeks to months.  But some manage to stick it out until healthier habits are formed long-term.

This is what we're making for breakfast--it fits all three of the resolutions listed above, so keep reading!

      In previous years, I've had a number of diet-related resolutions of my own.  One year I upped my plant intake to a minimum of 50% of each meal--which turned out to be harder than it sounded.  Like many Americans I was raised with vegetables as a side dish, which at best complimented the entree (and at worst was pushed around on my plate until it looked as though I had eaten some of it).  As an adult my palate expanded to genuinely enjoy several vegetables, and as a chef I expanded my recipe repertoire to include several delectable plant preparations.  But forcing myself to plan for and serve more of them at each meal was an unexpected challenge.
      Why a challenge?  Vegetables are best when purchased fresh, and prepared fresh.  That means shopping for them more than once a week, and spending more time fixing them every day.  Canned veggies have serious texture issues, flavor issues, and some of them are preserved with salt and/or sugar, which defeats the purpose.*

Take a close look.  15% of your daily sodium intake may not seem like much, but consider that you're supposed to have 4-5 servings of veggies a day.  At 15% each, that's 60-75% of your daily sodium just with veggies.  Now, think about the salt in the other foods on your plate (better take a look at that bottles salad dressing, too).

      Frozen veggies have improved over the years.  Some - like frozen petite peas - are really just as good frozen as fresh, and even the most reputable chefs use them with zero qualms.  But heating them can be tricky at times, since microwaves vary, and stove-top methods are annoying.  And if there's any seasoning or sauce in the package, say hello to salt.

Ha ha, and you thought you were being healthy!

      Which means it's all about the fresh veg.  Fortunately, we live in an age where fresh veggies are available at most supermarkets all year round.  Not sure what's in season?  Well, you can always Google "What vegetables are in season," and if you're lucky your state - or even county - might offer a local produce site.  If not, there are several other resources, and this one is my favorite.
      But that still leaves the challenge of fitting in the fruits and veggies in every meal.  I simplify this a bit by serving fresh fruit with every meal.  It's sweet, palate-cleansing, and at the end of the day I've had my full recommended intake of fruit, so I can scratch that off my list.  Veggies are harder.  Salads can be great, but a salad at every meal gets to be over-kill.**  So in order to assist with your New Year's resolution, my 2016 weekly Munch is going to be all about veggies: the delicious, the delectable, and - most importantly - the unexpected.
      Which brings me back to today's recipe: Garlic Grits with Eggs.  No, grits are not a vegetables.  But I can't eat grits without one.  When done properly, grits are creamy and delicious and rich, and breaking an egg yolk over the top just multiplies each of those factors.  And oddly enough, a side of fresh greens with a bit of lemon compliments it brilliantly.  In other words, this is the ideal breakfast to serve with a simple salad.  Intrigued?  Read on.

Z.D.'s Garlic Grits with Eggs
serves 2

Ingredients:
1 tsp schmaltz (or butter, or olive oil), divided
2 fresh garlic cloves, peeled
1 Cup water
1/4 tsp kosher salt
1/8 tsp smoked paprika
1/3 Cup old fashioned grits
2 large eggs
1 & 1/2 Cups fresh greens (I like baby spinach and arugula)
fresh lemon juice
salt and fresh ground pepper to serve

Directions:
 - In a medium pot over medium heat, melt half the schmaltz until sizzling.  Use a garlic press to crush in the garlic, and sauté until garlic is just beginning to take on color, about 2 minutes.

Raw garlic will add bitterness to your grits.  Over-cooked garlic will add a burnt bitterness to your grits.  Just lightly golden garlic, on the other hand, will add a yummy, fragrant, savory accent to your grits--yum!

 - Pour in the water and stir in the salt, and increase the heat to high until liquid comes to a boil.

If you are not using a non-stick pot, you may have some golden brown goodness sticking to the bottom where your garlic was cooked.  This is called "fond," and it's packed with flavor, so when you add the water make sure you scrape it up and mix it into the liquid.

 - Whisk in the grits and paprika.  Decrease heat to medium-low and cook, stirring frequently to prevent lumps, until all the liquid was been absorbed, and the grits clump together like good mashed potatoes, about 11 -13 minutes.

I like the smoked paprika because it adds a lot of flavor for the amount you put in.  If you prefer heat, use hot paprika, or even cayenne pepper.

 - Meanwhile, melt remaining schmaltz in a small frying pan over medium-high heat.  When schmaltz is sizzling, crack in the eggs, and cook for one minute.  Reduce heat to medium, and cook until whites are mostly set.  Flip, and cook one minute longer for over-medium fried eggs.

Your cooked grits will clump around your whisk and come away from the pan easily.  Take them out of the pan IMMEDIATELY if you think they're starting to burn, or you see them taking on brown around the edges!

 - Scoop grits evenly onto two plates, and top each with an egg (I recommend breaking the yolk immediately so it can ooze in).  Divide greens evenly alongside, sprinkle all with freshly ground black pepper, and squeeze a bit of fresh lemon juice over the greens.

      Alternatively, if you still can't wrap your head around having a raw veggie at breakfast, you can sauté a bit more garlic in your egg pan after the eggs have been removed, then add in the greens and stir just until wilted, about 2 minutes.  DO NOT OVER-COOK YOUR GREENS, or they will be soggy and just reinforce your dislike of vegetables!  You want them to be bright green and still retain most of their original shape when you take them out of the pan, because the residual heat will continue to cook/wilt them for another minute or two.  Also, be sure to do this at the end, not the beginning of your grit prep, or else they will be stone cold by the time your grits are done.  And yes, still squeeze a bit of lemon juice over them--you will be pleasantly surprised what the acid does to brighten the flavor and bring out the richness in your next bite of creamy, yolky grits!



*And canned fruit?  Have you looked at the labels on those cans?  There's less sugar in an Oreo cookie than there is in a canned peach!  So no, I don't recommend them.

**Unless you're into that kind of thing, you creepy rabbit-person, you.