Saturday, November 19, 2011

Gumbo


I was on Facebook this morning talking about how cold it was out when one of my girlfriends asked me for a soup recipe. It occurred to me, as I was sending her a recipe, that I did not have anything planned for my own dinner. With it being so cold out, soup was a pretty darn good idea.

I have been making chili like crazy over the last few weeks so it was definitely time for something different. So I decided to make some gumbo. 

One of the most important components of a great gumbo is the roux. For a roux you will need flour, fat (oil), a Dutch pot, wooden spoon and a fair amount of patience. A good roux can take anywhere from 20-45 minutes to make. You start the roux by heating the oil in a Dutch pot. When the oil is just shy of smoking, add the flour in gradually, stirring constantly with a whisk. When the mixture is smooth, reduce the heat to medium and start stirring, for even browning.

As the flour cooks, the roux will gradually turn the color of peanut butter. For a dark roux, continue cooking the flour until it resembles chocolate syrup. When the roux is done, you will incorporate your celery, peppers and onion. Make sure you stand back from the pot. Once you add the vegetables, the mixture will pop and sizzle. It is important not to cook the roux on too high heat or it will burn.


Gumbo

2 tbsp olive oil
2 cloves garlic, minced
2 c chopped onion
3/4 c chopped celery
1 pound okra, chopped
1/4 c olive oil
1/4 c all-purpose flour
4 cups water
2 c chicken stock
1 tsp white sugar
1 1/2 tbsp parsley
1 sprig fresh thyme
2 bay leaves
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 tsp Tobasco sauce
1 tsp Worcestershire sauce
1 tbsp lemon juice

Melt 2 tbsp olive oil in a saucepan over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.

In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of olive oil and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture. Cook, stirring, until vegetables are tender, about 8-10 minutes. Stir in water, chicken stock, and sugar. Add seasonings. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.

Add shrimp, crabmeat and andouille to stock pot. Stir in Tobasco sauce, Worcestershire sauce and lemon juice. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves and serve with rice.
 
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Tuesday, November 15, 2011

Lasagna


I never, ever thought I would have tofu in my fridge. Ever. My how things have changed!

Living a dairy free, sugar free, yeast free,  semi-gluten free lifestyle is not necessarily a picnic. But it is surely looking brighter as new products are becoming more readily available so that the foods we love don't have to be a thing of the past. The thing I miss most, other than desserts, is cheese! One of my favorite comfort foods was lasagna. And what is lasagna with no cheese?


There are many products on the market that claim to be "dairy-free" but they still contain casein. Casein is the main protein present in milk and in cheese (in coagulated form) and is a big culprit of mucus production. It leaves me congested and clearing my throat for days. But today I was on a mission. I was determined to find a soy cheese (or some kind of cheese) that did not have casein in it.

And today, on my first visit to the new EarthFare, I discovered Daiya. Aaaaaah...there is a God. Now to look at the product, you would be a wee bit apprehensive because it looks totally unappetizing in the package. But to taste it is another story. It is rich, nutty pure goodness! Daiya is a product that is free of soy, casein, lactose, gluten, egg, wheat, barley, corn, rice and nuts. There are no artificial ingredients, preservatives, hormones, antibiotics, or animal products of any kind. I am in heaven! HEA-VEN!

Now it wasn't the prettiest pan of lasagna that I ever made. And yes, I cheated and used a jar of tomato sauce. It's a weeknight so it is what it is. The Daiya does not melt quite like regular cheese. And perhaps I was so excited about the prospect of dinner that I did not wait on the lasagna to cool before cutting it and having it fall all over the plate. Nevertheless, it did not disappoint!

So here's to rediscovering some of my favorite dishes...with healthier alternatives. Cheers!


Gluten Free Lasagna

1 box lasagna noodles (I recommend Tinkyada brown rice pasta)
1 tbsp olive oil
1 package ground turkey meat
1 small yellow onion
1 small green pepper
1 clove garlic, minced
1 lg jar of Organic tomato sauce (hey, it's a weeknight)
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
1 pkg firm tofu
1/4 c soy milk
1 tbsp lemon juice
2 tbsp fresh basil
Salt and pepper, to taste
2 c fresh spinach, chopped

Preheat oven to 350.

Cook lasagna noodles in boiling salted water according to package directions. 

Heat olive oil in a saucepan and brown turkey meat, along with onions, green pepper and garlic. Add tomato sauce and seasonings; cook until bubbly.

Place tofu, milk, lemon juice, and basil in a food processor and blend until smooth. Add salt and pepper. Combine chopped spinach with tofu mixture.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the tofu filling. Repeat until you use all of the tofu. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. Allow lasagna to set a few minutes before slicing.

Here is a tasty alternative for you if you are not looking for a dairy/gluten free dish.

Italian Sausage Lasagna

10 to 12 lasagna noodles
1/2 pound bulk Italian sausage (remove casings)
1/2 pound ground turkey
1 tbsp olive oil
1 clove garlic, minced
1 small yellow onion
1 small green pepper
1 c mushrooms, thinly sliced
1/4 c red wine
1 can (14.5 ounces) tomatoes or jar of tomato sauce
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
3 c ricotta cheese (or cottage cheese)
1/4 c Parmesan cheese
2 eggs
2 c spinach
1 pkg Mexican 4-cheese Blend
 

Brown turkey and sausage; drain off excess fat.

Cook lasagna noodles in boiling salted water according to package directions.

In a large saute pan add garlic, onion, green pepper and mushrooms and saute until onions are translucent, about 5 minutes. Add meat, wine, tomato sauce and seasonings. Simmer, uncovered, for 30 minutes.

In a bowl, combine ricotta (or cottage) cheese, Parmesan cheese, eggs, spinach and a dash of salt and pepper.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the cheese filling. Repeat until you use all of the cheese filling. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. (During the last 10 minutes, cover the top of the lasagna with the 4-cheese blend). Bake until browned. Allow lasagna to set a few minutes before slicing.


All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Sunday, November 13, 2011

Chicken and Wild Rice Soup


Several years ago, I was in between meetings when I stopped in a Dean and Deluca and had a warm, hearty bowl of chicken and wild rice soup. I created a version of my own shortly thereafter and have been enjoying it ever since.

One of the few things I am very fond of during the cold months is making soup in the crock pot. There is nothing like coming home to the delicious aroma of herbs and spices hitting you in the face as soon as you open the front door. And there is nothing quite like coming home with dinner being prepared and just needing to be spooned into a bowl. Life's simple pleasures.

If you choose to use a slow cooker, you simply will dump all of these ingredients into the crock pot and cook on low for 6-8 hours until done. If you opt to cook this on the stove, it will take you about 45 minutes. This recipe is absolutely delicious on the first day; but tastes even better after day two.


Chicken and Wild Rice Soup

6-8 oz long-grain and wild rice
1 tbsp olive oil
1 1/2 c chopped yellow onion
1 c chopped celery
1 c chopped carrot
8 oz mushrooms, thinly sliced
1/4 c flour
1/2 tsp tarragon
1 tsp fresh thyme leaves
2 c water
1/4 c dry sherry
3 c chicken stock
1 c heavy cream
3 c shredded chicken, cooked
1 tsp salt
1/4 tsp pepper

Cook rice according to package directions.

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrot, and mushrooms. Saute until translucent. Add the flour, tarragon and thyme and cook for about a minute, stirring frequently. Add the liquids, chicken, salt and pepper, and bring to a boil. Reduce heat, and simmer for 20 minutes.

Add in cooked rice, chicken and salt and pepper. Cook for 10 minutes or until thoroughly heated.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.