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.

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.

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.

Three Bean Chili

If you read my blog long enough you will see that I am not a fan of the cold weather. I love leather jackets...I love boots...and I love the holiday season. But I am a much happier person when it is above 60 degrees out. So we are this period of being too warm during the day to cut the heat on; but too cold at night not to. And I just had the air on last weekend as it was in the 80s. I so hate not having a few weeks where I can just use the ceiling fans and have the heating and air turned to the off position.

So as I debate on what to do to heat up my frigid house and my cold body, I figure soup is a good way to start. One of my favorite soups is chili. I make it with black beans. I use black beans with dark and light red kidney beans. I use a mix of pinto beans, black beans and garbanzo beans. I use turkey meat. I use chicken. I use ground beef. There are many ways to enjoy chili at my house. And it is also imperative at my house to enjoy it with some skillet cornbread or buttermilk cornbread muffins.

Three Bean Chili

3 tbsp olive oil
1 lb ground turkey or ground beef
1 medium yellow onion, diced
1 green pepper, diced
3/4 c diced celery
1 large jalapeno pepper, seeded and minced
3 tbsp hot Mexican-style chili powder
1 tsp ground cumin
2 tsp smoked paprika
1 tbsp white vinegar
1 1/2 tsp salt
1 tbsp parsley
1 14-oz can diced tomatoes, undrained
2 c chicken stock
1 bottle Corona
1 15-oz can pinto beans
1 15-oz can black beans
1 15-oz can  garbanzo beans

In a large stock pot, add olive oil and crumble in turkey or ground beef and cook, until no longer pink. Stir in onion, pepper, celery and jalapeno and cook until softened. Stir in seasonings. Stir in diced tomatoes,  chicken stock and Corona. Add beans to the pot. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Remove from heat and serve.

Top with sour cream and green onions.


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.

Buttermilk Skillet Cornbread

A few things Southerners are known for: 1) they make some ridiculously good, but diabetic coma sweet, iced tea; 2) peach cobbler and sweet potato pie are dessert staples; and 3) don't sleep on a plate of buttermilk cornbread, black eyed peas and collard greens...make you want to slap ya grandma.

I am making some skillet cornbread to go along with my bowl of chili tonight. Now if you suffer from high cholesterol, you might just want to look at the photos and skip the recipe. Because this recipe calls for butter in proportions that would win Paula Deen's approval! You need a cast iron skillet for this recipe. You can use white or yellow cornmeal. And if you really want to kick your cornbread up a notch, use a bit of bacon grease instead of butter.

If you don't own a cast iron skillet and feel compelled to run out and buy one, you can typically find them at Target (between $12-$20). You will want to season your cast iron pan before you use it. Seasoning a pan gives it a stick-resistant coating of polymerized fat and oil on the surface, which will prevent it from rusting and foods from sticking to the surface. 

How to season your cast iron skillet:

1. Heat the oven to 300 degrees.
2. Coat the pan with lard. Don't use a liquid vegetable oil.
3. Place the pan in the oven. In 15 minutes, remove the pan; pour out excess grease.
4. Place the pan back in the oven and bake for 2 hours.

Tips for caring for your cast iron skillet:

1. Allow hot cast iron skillets to cool gradually.
2. Never immerse a seasoned cast iron skillet in water to clean it.
3. To rid the cast iron pan of minor rusting, use a steel wool pad and put it through another round of seasoning.
4. Never drop cold water into a hot cast iron skillet or it will split or crack.

Buttermilk Skillet Cornbread

2 c buttermilk, at room temperature
2 eggs, at room temperature
1 stick butter, melted
2 c cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/8 c sugar (or one packet Stevia)

Preheat the oven to 425 degrees and place cast iron skillet inside to heat as you mix the batter.

Combine the buttermilk and eggs. In a medium sized bowl, combine the cornmeal, baking powder, baking soda, salt and sugar. Combine the wet and dry ingredients together. Whisk in 6 tbsp of the melted butter.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees.

Add the remaining 2 tbsp butter to the hot skillet, coating the sides and the bottom. Pour the batter into the skillet and place it in the center of the oven. Bake until toothpick inserted into the center comes out clean, approximately 20-25 minutes. Remove skillet to wire rack and let cornbread cool for 10-15 minutes. Invert onto wire rack. Cut cornbread into wedges and serve.

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.

Salt and Vinegar Potato Chips

I feel really bad when I have people over to visit and have not gone to the grocery store. I have plenty of food in my fridge and pantry that I like to eat. However, it appears that none of my friends and family members are eating healthy so there is not plenty in my fridge and pantry that they like to eat. My sister was here this week and has been eating these deli sandwiches for lunch. I keep looking at her lunch, thinking fondly of how I used to bake bread, with my beloved Sunbeam bread maker, for my sandwiches. But something was missing from her lunch. Potato chips! What's a sandwich with no chips? So I remembered that I had some Russet potatoes in the fridge and decided to make a batch of chips to complete her lunch for tomorrow.

I have some reservations about making the chips because I was cooking dinner a few weeks back and heard this mini explosion. I looked up and saw a fire in the back of my range and was devastated that I may have to have a funeral for my Frigidaire...or better yet, one for myself! It turns out that a cord in the back had been worn, possibly due to age, and the electrician said it was no major problem to repair.

So the stove was fixed the next day...but the electrician also said my house could have burned to the ground and I could have been electrocuted. So, needless to say, it has taken a while for me to be completely comfortable in the kitchen, which is a shame because it is my favorite space in the house. I said all that to say, these chips would normally be cooked in a 400-450 degree oven but, after the "incident" I am a little nervous about cutting the oven on that high.

So, here's hoping that my act of sisterly kindness does not give me a kitchen nightmare!

Salt and Vinegar Potato Chips

2 medium russet or Yukon Gold potatoes
1 tbsp extra-virgin olive oil
1/2 tsp sea salt
2 tsp vinegar

Preheat oven to 400 degrees and place rack in lower position.

Slice potatoes with mandolin (approximately 1/8 inch thick) and put them in a bowl of water to soak for ten minutes. Pat potatoes dry. Divide potatoes between baking sheets, lined with parchment paper. Drizzle with oil, toss, and spread them in a single layer on sheets, careful that chips are not touching.

Bake until crisp, about 10-12 minutes. Sprinkle with salt and vinegar.

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.

Chicken Tortilla Soup

I keep saying I am not quite ready for the cold but now that I have started this soup thing, I am on a roll. I'm watching the local news and they are calling for rain all day tomorrow. September is my busiest month of the year and this has been a particularly rough week. So I am secretly hoping that I will be able to stay in, eat my soup and enjoy doing absolutely nothing tomorrow, other than listen to the rain against my window. Wishful thinking, I know.

Chicken Tortilla soup is great for rainy days and football Sundays. Pair it with a cold Corona...good times, good times. You can garnish it with a myriad of things - avocado, fresh tomato, red onion, sour cream, four cheese blend, cilantro, lime, tortilla chips...so many options.

I will say, this soup has helped to open up my clogged sinus cavities. I might have to keep some of this on hand on a regular!

Chicken Tortilla Soup

3 boneless skinless chicken breasts
2 tbsp olive oil, divided
1 medium onion, diced
1 green bell pepper, diced
1 Serrano pepper, diced
1 clove garlic, diced
1 tsp cumin
3 tsp chili powder
2 tsp salt
1/2 tsp of cayenne pepper
Ground pepper, to taste
4 c low sodium chicken broth
3 c  water
2 c fresh tomatoes, diced
2 cans black beans, drained and rinsed
2 c fresh corn

Preheat oven to 375°.

Drizzle some olive oil onto chicken breasts. Season chicken breast with salt and pepper and bake chicken for 25-30 minutes, or until chicken is done. Shred chicken, pulling breasts apart with a fork. Set aside until ready to use.

Heat remaining 1 tablespoon of olive oil in a stock pot over medium high heat. Add the chopped onions, garlic and peppers and cook for 3-5 minutes. Stir in the remaining spices, add the shredded chicken and stir until combined. Stir in the tomatoes, chicken broth, water, black beans and fresh corn. Bring to a boil, stirring constantly; then reduce heat and simmer for 30-45 minutes. Garnish with your favorite toppings and serve hot.

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.

Shiitake Mushroom Soup

Ugh! I’m getting sick. This weekend the weather turned from 90° to 60° overnight and I feel like crap. Headache, sneezing, eye pain, stuffy nose, stuffy head, earache. So I decided to try the age old chicken broth remedy. I am not in the mood for chicken noodle. So I tried my version of a mushroom shiitake soup. The reason it is “my version” and not just mushroom shiitake soup is because I did not have any shiitake mushrooms. So it is technically mushroom soup but…who’s checking?

This soup is incredibly quick and easy to make. Now if this cold would go away as easily…

Shiitake Mushroom Soup

Extra Virgin Olive Oil
1 clove of garlic finely chopped
1 small yellow onion diced
2 c fresh shiitake mushrooms, sliced thinly
1 c button mushrooms, sliced thinly
Salt and pepper to taste
2 c chicken stock
2 c water
Scallions

Saute’ the garlic and yellow onion in a stock pot, with olive oil, until the onion is translucent. Add the mushrooms and sauté for a few minutes, adding salt and pepper to taste. Add the broth and water and simmer for 20 minutes. Sprinkle with scallions and serve.
 
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.

Pumpkin Pancakes

Fall must be around the corner as my girlfriend Kendra has started her pumpkin spice latte ritual as of yesterday morning. She has an addiction to pumpkin spice latte...to the extent that she has been known to raid all of the local Target stores until she has purchased every tin she can get her greedy little hands on. She seems blissfully unaware that they will likely expire before she can finish them all. But, whatever the case, I think she is comforted knowing that she will never run out of pumpkin spice during the cold and holiday season. No one else in the city will ever know what it tastes like; but a least my friend will be content.

I feel inspired by Kendra this morning - who not only had pumpkin spice latte yesterday, but also a pumpkin cream cheese muffin for breakfast. She's really digging this pumpkin thing, eh? So I am having pumpkin pancakes to set my lazy Saturday plans in motion.

It is supposed to be a cold, gloomy day all day. So in terms of my agenda...the only thing I know for sure is there will be lots of good eats, a few light naps and some good movie watching today.

 Pumpkin Pancakes

1/2 c whole wheat flour
1 c spelt flour (or AP flour)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbsp light brown sugar (or 1 packet Stevia)
2 tsp ground cinnamon
1 tsp ginger
¼ tsp of cloves
½ tsp nutmeg
1 1/2 c buttermilk
1/4 c orange juice
1 tsp pure vanilla
1 tsp brandy
1/2 c pumpkin puree
2 eggs
2 tbsp melted butter, plus extra for griddle

Combine dry ingredients in a medium sized bowl with a whisk. Combine wet ingredients in a separate bowl. Incorporate wet and dry ingredients, mixing just until blended. Batter will be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

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.

Fish Stew

Brrrrrrrrr. It is a chilly September day in the Queen City, coming on the heels of a near 90-degree day yesterday. I don't mind the cooler weather...but at this moment I am not quite ready to put the toes up yet. In addition, I need at least 30 days relief between the air conditioning and heat...we used to have something called fall. What happened to that? Those days with the windows open and the breeze wafting in? 

As soon as I got up and felt the chill in the air I knew I was making some type of soup with dinner. Comfort foods are one of the things I enjoy most about the cooler months. I debated about making chili, which is one of my absolute favorites. But I decided to prepare a fish stew instead.

It was exactly what I needed. There was just enough kick to open up my sinuses and it warmed me all the way to my freshly painted toes.

Fish Stew

4 tbsp olive oil
1 c chopped yellow onions
1/4 c celery
3 tbsp fresh parsley, chopped
2 c fresh tomato, chopped
8 oz fish (or chicken) stock
2/3 c dry white wine (or coconut milk)
1 1/2 lb fish fillets (cod, halibut, sea bass) cut into pieces
1/2 tsp oregano
1 tsp curry powder
Salt and pepper, to taste

Heat olive oil in large pot over medium heat. Add onion and celery and saute for 2-3 minutes. Add parsley and tomato and cook 2 minutes longer.

Add liquids and fish and simmer until fish is cooked through, approximately 10 minutes. Add seasonings and cook for 5 minutes longer. Serve. 

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.