Cheesy grits

So good with biscuits and eggs of various sorts. Got this from the vegetarian's bible...How to Cook Everything Vegetarian book (by Mark Bittman):

Heat two cups water and a half cup of milk until it's about to boil, then slowly add 1c. of corn meal while whisking. Heat on low and simmer and whisk frequently until thick, about 10 minutes.

Add 1T butter, salt/pepper to taste, and a small hunk of cheddar (maybe 3 slices worth), mix until all is melted. Pour the mixture into a buttered 8x8 baking dish. Top with about a cup of shredded cheese (we used a mix of parmisan and asiago) and throw it under the broiler until the cheese melts and browns slightly. Serve in squares with breakfast!

Mushroom and Peas in a cardamom cream sauce

I admit, the picture doesn't look like much. But if you like cardamom you'll really enjoy this.

It's a bit of a take on a recipe that Julie Bares (yes, that Julie Bares from the old 'hood) sent me.

Here's what I did...
*make some sort of wild rice (I use wild pecan something, it's awesome... And also the only rice I seem to not screw up)

While the rice is cooking...
* Saute one pint of mushrooms (and some chopped onions if you like) in a Tablespoon of butter
* Saute one pint of fresh peas in about a cup or so of organic broth of some kind (veggie or chicken would probably work best). It takes a while for the peas to soften if they're fresh, but once they're al dente...
*Add the mushrooms (and onions) to the pea mixture along with about a half cup of light organic cream, some salt and pepper, and 2 teaspoons of ground cardamom.
*let it simmer for maybe five minutes then sprinkle the top with white flour (to thicken). let simmer again for a couple of minutes (repeat if you like it thicker, but know that it will thicken on it's own a bit when you let it sit for a few minute)
*turn off the heat and let mixture sit for 2 minutes
*serve large scoop of wild rice with 2 scoops of veggies in cardamom sauce.

Eat.

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