webgrits

One casserole to rule them all

In its previous incarnation, my blog included a handful of recipes. The jalapeno grits casserole recipe was by far the most popular. My manager four jobs ago would make this for department breakfasts, and I've made it as a side dish for many a dinner. Every time we have Thanksgiving or Christmas dinner at my aunt's, she requests it. My brother hates grits, and he loves this. It used to be on the side of the grits bag, but they've started printing a different (read "not as good") version.

Jalapeno Cheese Grits Casserole

4 cups water
½ teaspoon salt
1 cup Jim Dandy® Quick Grits
4 oz. (1 cup) shredded sharp Cheddar cheese
8 oz. process cheese with jalapeno peppers, cubed
¼ cup butter or margarine
3 eggs, beaten
2 tablespoons chopped jalapeno peppers
1 tablespoon Worcestershire sauce
Paprika

Heat oven to 350°F. Grease a 2-quart baking dish. In large saucepan, bring water and salt to a boil. Stir in grits. Cover; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses and butter until melted. Add eggs, jalapeno pepper, and Worcestershire sauce; mix well. Pour mixture into greased baking dish. Sprinkle with paprika. Bake at 350°F for 40 to 45 minutes or until set. Cool 10 minutes before serving. 6 to 8 servings.

Courtesy of Jim Dandy®, Martha White Foods

Kerry's Notes

• Don't use cheap grits or cheese - just trust me on this one.
• For the processed cheese, I use Velveeta Mild Mexican.
• Unless you really like washing a pan a dozen times to get it clean, cook the grits in a non-stick pan.
• Most people think 2 tablespoons of jalapeno is too hot. I don't, but to each their own.
• It's never set after 45 minutes. Plan on 50.
• Makes a great breakfast and side dish (especially with pork chops).

Book Review: What to Eat with IBD

What to Eat with IBD: A Comprehensive Nutrition and Recipe Guide for Crohn's Disease and Ulcerative Colitis
Tracie Dalessandro, MS RD CDN
CMG Publishing, ©2006

To say I struggle with nutrition is an understatement. I have had Crohn's disease for 16 years, and I've had an ileostomy for 13. Either alone makes eating challenging; both together can make it overwhelmingly frustrating. When you finally find things you can eat without getting sick, those things usually aren't the most nutritious foods.

Dalessandro, a registered dietitian, understands my frustration. Diagnosed with ulcerative colitis then Crohn's disease, she began researching foods that, as they're labeled in the book, hurt and heal. She also researched nutritional problems often associated with IBD and how they could be addressed.

"I realized the power of using diet in conjunction with traditional medicine to control my illness, rather than allowing it to control me. Nutrition became the link between feeling sick and feeling well."

In the chapter on healing and hurting foods, not only does she list foods in each category, she explains the rationale behind it. Soluble fiber good, insoluble fiber not good. Asparagus good, green beans (well, all beans) not good. Lean, complete proteins good, hot dogs bad (still crying about that one). In another chapter, she outlines the typical nutritional deficiencies faced by those with IBD and suggests supplementation to address them. She even recommends her favorite vitamins.

The best part of the book? Over half the book is comprised of IBD-friendly recipes. I can personally recommend the Roasted Asparagus on page 127, and the Pumpkin Spice Muffins on page 66 are on my list to try. Each recipe includes notes on its nutritional pluses.

After eating little more than chicken and mashed potatoes for two months, I've found this book to be a life saver. I've successfully added some of the recommended foods to my diet (soft oatmeal bread, asparagus, and spinach) and began avoiding foods I thought were okay (green beans, sadly). Not only is my tummy happier, but so am I. I've also learned new things about how Crohn's affects my nutrition, and I'm planning to add more supplements to my daily routine.

I highly recommend this book to anyone with IBD or anyone who plans meals for someone with IBD. It's hard to be a foodie with IBD, but the things I've learned from Dalessandro's book makes me think there's hope for me yet :)

Update 8/26: One thing I forgot to mention. In her chapter on supplements, Dalessandro mentions omega 3 fatty acids. Since the publication of this book, a study has shown that omega 3 fatty acids have no benefit in Crohn's disease.