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Green Chile Cheese Grits

Jasmine Rice Pudding

Lemon Thyme Pasta With Roasted Vegetables
Jeffrey Beeson

603 SHOW

Green Chile Cheese Grits


In a large skillet, sautÈ the onion, garlic and chiles in the oil until soft.  Add the grits, sautÈ for 2-3 minutes to coat the grits, stirring constantly.  

Add the vegetable broth and bring to a boil, reduce the heat to a simmer, stirring occasionally until the liquid is absorbed.  Add the cheese and stir until the cheese is melted. 

Season to taste with the salt, pepper and green Tabasco sauce. 

Serve hot, garnished with thinly sliced, crisp fried plantains (optional).


2 Tb. olive oil

1 onion, diced

2-3 Tb. garlic, chopped

1 cup poblano chile, diced

1/4 cup green chile, roasted, peeled and diced (optional)

1 cup coarse yellow grits

1 cup shredded cheese, such as Sonoma jack, pepper jack or smoked gouda

2 cups vegetable broth

Kosher salt, cracked black pepper and green chile Tabasco sauce, to taste

Jasmine Rice Pudding


Cook the rice in the water and salt until fluffy. 

In a medium pot, place the cooked rice, milks, sugar, raisins, lemon zest, cinnamon and nutmeg. 

Cook over medium heat for about 30-40 minutes, stirring frequently, until it has thickened to porridge consistency. 

Remove from the heat and stir the vanilla in. Spoon into individual dishes and splash Cointreau over the top, allowing it to seep into the pudding on itís own. 

Chill for 2 hours before serving.


æ cup Jasmine or Basmati rice

1 ‡ cup water

º tsp. salt

1 can (12 oz.) nonfat evaporated milk

2 cups whole milk

1/3 cup sugar

1 Tb. lemon zest

‡ teaspoon cinnamon

1/8 tsp. nutmeg, freshly grated, if available

‡ cup Golden Flame raisins, or any other raisin

1 tsp. vanilla

splash of Cointreau or Grand Marnier

Lemon Thyme Pasta With Roasted Vegetables


In a food processor, add all of the ingredients, except the flour, and mix.  

Slowly add the flour until the pasta pulls from the side of the mixing bowl and is slightly crumbled (like the texture of cous cous).  

Remove the dough from the food processor and mix with your hands on a working surface. Knead for 8-10 minutes. 

Allow the pasta to rest for 30-45 minutes. Roll the pasta out thinly on a flat surface. Run the dough through a pasta-cutting machine or roll out thinly and cut into strips with a knife.  

Cook the pasta in boiling, salted and oiled water for 30-60 seconds until al dente. 

Pasta is ready to serve. If you are making the pasta ahead, cool and rinse, toss with olive oil, refrigerate until ready for serving.

Combine the oil, vinegar, garlic, herbs and all of the vegetables in a large bowl and marinate them for 3-4 hours.  

Grill the vegetables over medium-high heat until grill marks appear on all sides.

Reserve the marinade liquids. Allow the vegetables to cool in a deep-dish pan.  

Remove the vegetables from the natural juices and cut them into bite-size shapes and sizes. 

Combine the remaining vegetable juices and marinade and set aside for the sauce. 


In a large skillet, sautÈ the vegetables in a small amount of olive oil until warm, add the pasta and the reserved juices\marinade and sautÈ until heated through.  

Place into a pasta bowl.  Garnish with shaved cheese, grilled crusty bread and fresh herb sprigs of choice.


Lemon Thyme Pasta
1 cup all-purpose or semolina flour

1 egg

1 Tb. water

pinch of sea salt

1 tsp. olive or truffle oil

2 Tb. lemon juice

2 Tb. thyme or lemon thyme leaves, roughly chopped

Roasted Vegetables
‡ cup olive oil

‡ cup aged sherry vinegar

2 Tb. garlic, chopped

‡ cup fresh herbs, such as thyme, basil, parsley, cilantro, chopped

1 small leek, cut in half and sliced length-wise

1 cup baby carrots, peeled

1 red bell pepper, peeled and seeded

1 Poblano pepper, peeled and seeded

1 cup mushrooms, such as Portobello, oyster, golden chanterelle, morel, or chicken of the woods, thickly sliced

1 zucchini, sliced length-wise

1 butternut squash, sliced length-wise

2 yellow crookneck squash, sliced length-wise

1 head of radicchio, cut in half

1 cup shaved cheese, such as manchego, parmesan, or dry jack

Herb sprigs

Sliced and grilled crusty bread



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