Greens Gravy

No, not pot lick her.  And for those of you who clicked through hoping for some cool new way to get high,  spoiler alert, it is not about marijuana either.  

Now those of you who don’t live down here in God’s country, might just not know what I am talking about.  But first let me put in a huge disclaimer that I, readily believe that there are, and I am fortunate to have been to, many, many beautiful places here on this earth, so I am NOT implying that where you live is in anyway whatsoever inferior to where I reside.  HOWEVER,  after living in South Carolina for nineteen years, I believe that it is a LAW that you have to use that EXACT phrase when referring to the place that you live.  As long as it is in the South.  Or something like that.  

Anyhoo.

Pot Liquor, Pot Likker and any other way you want to spell it is the delicious “broth” that remains following the cooking of specifically Collard Greens, but for the purpose of simplicity, I will use the term to refer to “any liquid remaining following the cooking of leafy greens”.  If you are a details kind of person you can see an “official definition” on Wikipedia.  I think we can all agree Pot Liquor sounds better.  Collards, Turnips, Mustard green - all cooked in either water, or as I prefer, some type of seasoned “broth”   I am also including sauteed spinach in this list, as noted in a previous blog Popeye the Sailor Man, I eat A LOT of spinach, and when sauteed, you are left with a pan full of juice just wondering what to do with it.  You can’t simply throw it away can you?  Not if you are a plannedoverie kind of person.  That kind of person would save it and use it in place of broth in quinoa, as the basis for a roux when making mac and cheese, as a thinner for hummus or, as was the case last night, use it again for it’s original intended purpose, to cook another batch of greens.

You see, I have a  Community Supported Agriculture, CSA share at Ovis Hill Farm, and if you do as well you know that in the spring and fall you are going to get LOTS of greens.  And greens are great*, and it is lovely on a day when you have lots of time to reduce down your water and herbs and, my secret ingredient liquid smoke, but what about when you don’t?  Being the planner that I am, you pull out perfectly seasoned pot liquor from the freezer throw it in a pot, chop up your greens, throw them in a pot and 40 minutes later - you are guaranteed some good eating.

Greens and Quinoa cooked with.....Spinach pot likker!!

*The correct Southern way to phrase this would be, I love me some greens!
Enjoy!!!

Potato potaato....

Potato Pancakes, I had known them for years, I had made them for years. Shredded potato, a little egg, maybe some onion.  Top with sour cream or applesauce or sour cream.  Also known as latkes.  Served as part of Hanukkah.....See?  I know potato pancakes.

Until I met Michael.  I made potato pancakes and was immediately informed, in no uncertain terms, that although what I had made were, delicious and lovely, they were arguably not, potato pancakes.  Well, at least not according to him.  In his world potato pancakes were always made from leftover mashed potatoes. Not growing up in a house where mashed potatoes were often served, I am not sure sister and I ever allowed there to BE leftover mashed potatoes. And by not often, I mean MAYBE once a year.  And did we highly anticipate the glorious day when the fluffy white deliciousness would grace our plates.  Then, one year, my mother in all of her creative glory, mixed pureed carrots WITH the mashed potatoes, and I am sure I don’t even need to say it out loud what a disastrously horrific experience that was.  It was like green food coloring in your milk.  You know it doesn’t alter the taste, but still can’t quite get it down.  Actually it was NOTHING like that and the flavor of the carrots grossly overpowered the delicate potato.  All you were left with were two highly hormonal teenage girls who were also highly disappointed.  My poor mother.

How can you not love mashed potatoes?  Warm and creamy, and buttery and salty, to simply begin with, and the whole range of flavoring options what with the mix ins and ad-ons.  Garlic mash, blue cheese mash, fully loaded mash with bacon, green onions, cheddar and sour cream. The possibilities are truly endless.  Which makes mashed potatoes an ULTIMATE PlannedOver.  Mashed Potatoes become Mashed Potato Pancakes. OR Mix um up plain one day and throw in some add ins or toppings and you have yourself a whole nother animal.  Get creative with it.  But please, no carrots.

My PlannedOvers even had a touch of gravy...Why not???

In honor of mother's day, a nod to my mother in law who made mashed potatoes into PlannedOvers without even knowing it!

Add one beaten egg and some AP flour

Like a thick pancake batter

Flip when golden brown

PlannedOver Mashed Potatoes
1 Egg beaten
Flour
Mix until batter resembles thick pancake batter

If you are looking for exact measurements try this from Food.com


Enjoy!!!

Popeye the Sailor Man

Popeye the Sailor Man

While Popeye certainly had a great affinity for canned spinach, I can’t say I’ve ever tried it.  My father, to this day, refuses to eat freshly sauteed spinach BECAUSE of canned spinach, so it’s not high on my priority list. But fresh sauteed spinach is a different sort of animal,  and something I absolutely adore. I LOVE sauteed spinach.  It is a food I crave and eat in large quantities, therefore there is usually a good bit at the end of the day to be worked into a PlannedOver.  So today, in honor of the Kentucky Derby, we are going to have a three way - PlannedOver style.

Part One - Sauteed Spinach becomes Creamed Spinach, and I use the term creamed more of in a textural way, not in like, actual cream...

Sauteed Spinach and Creamed Spinach

Creamed Spinach

Sauteed Spinach

Plain Nonfat Greek Yogurt

Finely grated Parmesan - Please, please, please not from a green can

White pepper

An egg

Blend all together and bake in a 350 oven for an hour or a 375 for 45 minutes. You want to develop a nice crust, or at least I do.

Part Deaux - Creamed Spinach becomes Broiled Tomatoes

My darling husband introduced me to stone crabs at Joe's  in Miami, which are quite possibly one of the best foods ever. If you have never had them - I’m sorry.  Please, if the opportunity were to ever present itself, SEIZE THE DAY, and eat you some Stone Crabs.  You will thank me, trust me. Side food tangent...   so, the stone crabs were served WITH the most delectable broiled tomatoes topped with a spinach mixture that I had to learn to replicate.  And I did.

Broiled Tomatoes Post Broil

Broiled Tomatoes Pre Broiler

PlannedOver Broiled Tomatoes

PlannedOver Creamed Spinach

Liquid Smoke

Smoked Paprika

Smoked Sea Salt

More Parmesan cheese

½ inch thick slices of tomato

Mix ingredients together and mound atop each tomato slice distributing evenly.  Place in oven under broiler 8-10 minutes, again looking for some golden brown spots and heated through.

And for the Trifecta - Broiled Tomatoes become a Smoked Spinach and tomato Omelette*

Smoked Spinach and Tomato Omelette*

Chop Broiled Tomato, distribute along the midline of your omelette* about ½ way through cooking.  You always have the option to add a few slices of your favorite cheese, because we ALL know there is no such thing as too much cheese.

*****BONUS******  Since I wrote this, I found ANOTHER fabulous planned over!!!  It's the Broiled Tomato Grilled Cheese!!!!

Butter
Bread
Cheese
Broiled Tomato - squished out a bit to cover the whole sandwich
Cheese 
Bread 
Butter

Put in a pan and make it all toasty and melty............mmmmmmmmmmmmm!!!

*Why does that word have to have so many letters in it- it is nearly impossible to spell, I gave UP on spell check and texted the sister, Really?  Shouldn't it be omlet?

Enjoy!