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Easy Recipes

Easy Grits*

Ingredients:

Directions:

  1. Bring water to a rapid boil in a heavy saucepan. (see note)
  2. Add salt and butter.
  3. Add grits and stir well until water boils again.
  4. Reduce heat to a simmer, cover and continue cooking for 25-30 minutes, stirring often and adding water as needed.
  5. Add additional salt and butter to taste.

Note: You may start with 3 cups of water and add the 4th as needed while cooking if you would like as this may reduce cook time but will require a closer eye and more stirring.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Rice*

Ingredients:

Directions:

  1. Place rice and water in a pot and bring to a boil. Stir and cover.
  2. Reduce heat to low and cook for 15 minutes.
  3. Remove from heat and let sit for 15 more minutes.
  4. Do not remove the lid during this time.
  5. Fluff with a fork and serve.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Sea Island Red Peas or Black-eyed Peas*

Ingredients:

Directions:

  1. Give the peas a good rinse.
  2. Transfer the peas to a jar or pot and cover with water and stir in the salt. Let soak overnight, up to 24 hours.
  3. When ready to cook, drain the peas and transfer to a pot. Add enough water to go about 3″ above the peas.
  4. Add salt. Bring to a boil and let cook for 15 minutes. At the 15-minute mark, reduce the heat to low so that the peas are just below a simmer. Add 2 tablespoons of salt.
  5. Cook the peas until soft, about 40-45 minutes, occasionally tasting to reach the desired texture.
  6. If serving immediately, drain the peas through a fine mesh sieve and place them in a bowl.
  7. If storing, allow the peas to cool completely in their liquid, and then store in their broth in the fridge for up to 4 days, or freeze for up to three months.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Freekeh*

Ingredients:

Directions:

  1. Combine the freekeh and water (or broth) in a large pot. Bring to a boil, and then reduce to a simmer.
  2. Cover and cook for 10 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes.
  4. Drain the excess moisture from the pot, and then fluff with a fork.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Farro*

Ingredients:

Directions:

  1. Bring a large pot of salted water to boil with the bay leaves.
  2. Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes.
  3. Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine.
  4. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.

To Serve Hot

  • Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables.

To Serve Cold

  • Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad.

Taste for seasoning, adjusting as you like.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Johnny Cakes

Ingredients:

Directions:

  1. In a medium saucepan bring water to a rolling boil.
  2. Remove from heat and pour Johnny Cake mix into a mixing bowl. Stirring constantly, drizzle the hot water over the mix.
  3. After the batter is thoroughly mixed, stir in the milk.
  4. Heat the bacon drippings in a large cast iron frying pan on medium-high heat. When the pan is hot, drop your batter by the spoonful.
  5. Cook until both sides are golden brown, just like a pancake.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Polenta*

Ingredients:

  • 1 cup Marsh Hen Mill Polenta
  • 4 cups chicken broth, vegetable broth, or water
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3.5 ounces Parmigiano-Reggiano cheese, grated (about 1 packed cups)
  • 1/2 cup softened butter (4 ounces)

Directions:

  1. Bring liquid to a boil in a medium saucepan over high.
  2. Stir in salt and pepper; remove from heat.
  3. Gradually add polenta, whisking constantly.
  4. Cover and let stand 45 minutes.
  5. Add cheese and butter, whisking vigorously to break up any lumps. And serve immediately.

*Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Easy Skillet Cornbread

Ingredients:

  • 1 cup Marsh Hen Mill Cornmeal
  • 1 egg
  • 1 cup buttermilk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup bacon grease

Directions:

  1. Preheat oven to 425°F.
  2. Put well-seasoned 10-inch cast iron skillet with bacon grease in oven while it heats.
  3. Put first 5 ingredients in mixing bowl. (mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
  4. Pour bacon grease into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
  5. Pour entire mixture into the skillet.
  6. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
  7. Remove from oven and let cool slightly before serving.

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Johnny Cake Bake

Ingredients:

  • 1 cup Marsh Hen Mill Johnny Cakes Mix
  • 2/3 cup of flour
  • 1/4 tsp of salt
  • 1 tsp of baking soda
  • 1 cup of milk
  • 3 tbsp of sugar
  • 1 tbsp of melted butter
  • 1 cup diced apples (peeled and cored) or 1 cup pureed pumpkin

Directions:

  1. In a mixing bowl, stir together Marsh Hen Mill Johnny Cake Mix, flour, salt, and baking soda. Set aside.
  2. In a separate mixing bowl mix together milk, sugar, and melted butter.
  3. Blend flour mixture into wet ingredients.
  4. Add diced apples or pureed pumpkin. Stir well.
  5. Pour batter into pan, and sprinkle cinnamon and sugar over the batter just before baking.
    • For a thicker cake, pour batter into a lightly greased 9x9 baking pan. Cook for about 1 hour at 350.
    • For a thinner cake, use a 9x13 baking pan & put into a 350 oven for about 35-40 minutes.

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Low Country Shrimp and Grits

Ingredients:

  • 3 cups water
  • 1 cup Marsh Hen Mill Stone Ground Grits
  • 1 1/2 cups half and half
  • Salt to taste
  • Dollop of butter
  • handful finely chopped tomatoes and onions
  • 1 lb. peeled shrimp
  • 1/2 cup white wine

Directions:

  1. Bring water to boil and add grits slowly.
  2. Cover. Reduce heat to low and stir occasionally.
  3. As grits thicken add half and half. Continue to cook for 1 hour, stir occasionally.

Shrimp Gravy

  • Put dollop of butter in frying pan. Sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wood spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in 1/2 cup of white wine and continue to stir until shrimp are done and wine has reduced Plate grits. Pour entire shrimp and gravy over grits. Enjoy.

TID BIT — Shrimp and grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish.

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