I have to admit ... I took a long time coming around to Rachael Ray. Yes, I loved watching 30 Minute Meals when it came out -- amazed that she could make such awesome food in such a short period of time. But .. I never really took her seriously.
And then I tried her recipe for BLT Frittata. Amazing. And the year I found out about it, I made it all. the. time. I'm telling you -- I probably made it every other week. Lowcarb dieting will do that to a person. But, seriously, make. that. frittata. (Note: I subbed bacon because it's easier to access than pancetta and I'm not picky about such things).
And then I tried Bacon Wrapped Pineapple Shrimp. Again, amazing. Perfect recipe that didn't fail me. The husband approved.
And then my mom told me about her recipe for Jambalaya. I thought "Okay, now we're going too far". This is a serious recipe and I just couldn't take her seriously.
When my mom told me my brother made it and it turned out great, I thought "I have to try this". I have never made another recipe for Jambalaya since.
Granted, I made my own modifications:
1. I use my own ratio of onion/bell pepper/celery/garlic/bay leaves (it's a religion I apply to all Cajun recipes and is easy to remember as it's 1-2-3-4-5 of each item)
and
2. I'm way WAY too lazy to make separate rice, so I add additional chicken broth and cook the rice in with the whole pot so it's a one-pot meal. Yes, it takes longer than 30 minutes that way, but I don't mind since I usually budget an hour to make dinner.
Please make this and please enjoy. I am telling you ... it's absolute perfection.
Ingredients
EVOO/butter (amount to taste - I usually use about 1/4 cup total of the 2. Fat = flavor, folks)
1 lb shrimp, peeled/tail off/deveined
1 lb chicken breasts or thighs, diced
3/4 - 1 lb andouille sausage, cut in half lengthwise, then into 1/4" half-moons
1 onion, diced
2 green bell peppers, diced
3 stalks celery, sliced
4 cloves garlic, minced
5 bay leaves
1 14.5 oz can diced tomatoes
2 14.5 oz (or whatever they are) cans chicken broth
1 tsp cumin
1 heaping tsp chile powder (I use whatever I have in the cupboard, usually California)
1 tsp poultry seasoning
1 tsp Worcestershire (or more)
Cayenne/Hot sauce (to taste)
salt/pepper (to taste)
2 cups uncooked long grain white rice
Green onions, thyme and hot sauce (to serve)
1. Season shrimp with Cajun seasoning of your choice (I alternate between some "Cajun seasoning" mix I bought 100 years ago and plain ol' old bay) and cook in a 6 quart pot until done. Set aside.
2. Heat up some more oil/butter in the same pot and brown chicken (I sometimes also season this with some Old Bay/Emeril/Cajun seasoning first as well) over medium-high heat for about 3 minutes, then add sausage and cook another 2 minutes. Add the veggies + bay leaves and saute for a few minutes until veggies are opaque. Add broth, seasonings, tomatoes and rice. Bring to a boil, reduce to simmer, cover and cook about 20 minutes until rice is done.
3. Stir in cooked shrimps and serve with chopped thyme, green onions and hot sauce.
***Alternatively, you can add the shrimp (raw) to the broth/tomatoes/rice, but it does get over cooked. I have to confess, that hasn't bothered me in the slightest in the past. Everything just tastes so good together I promise you *probably* won't mind.
Enjoy!
Tuesday, February 21, 2012
Friday, February 10, 2012
Sopa de Albondigas
For many years, my mom made her recipe for "albondigas" and it was great. So great, I made it for years. And then my brother found a different recipe that used chorizo. So ... I combined elements from the two recipes to come up with my "Ultimate" sopa de albondigas.
My husband absolutely loves this dish, and as I'm considering making it this week, I figured I'd share the recipe.
Enjoy.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
2 T. cooking oil
7 - 8 cups chicken stock (I always start with 7, but usually add more)
1 15 oz can diced tomatoes
1 tsp oregano (whole, crushed between your fingers)
1 tsp cumin
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small or 1 large zucchini, cut in half lengthwise and cut across into 1/2" slices
salt/pepper to taste
Meatballs:
1 beaten egg
1/4 cup chopped cilantro
1/4 cup chopped mint
1 teaspoon salt
1/2 tsp cumin
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 carrot, peeled and minced
2 cloves garlic, minced (I run mine over my microplane, but a garlic press would work, too)
1/4 cup long grain rice (uncooked)
1/2 lb ground beef
1/2 lb chorizo (I like Cattaneo Bros.)
In a large soup pot, saute onion/garlic/celery over medium-high heat in the oil for a few minutes until soft. Add the tomatoes, the spices and the broth. Bring to a boil and add the carrots and potatoes. Simmer 5-10 minutes.
While simmering, make the meatballs:
Combine egg/spices/herbs/carrot/garlic/rice in a medium bowl. Add meat and combine well -- hands work best to really make sure the 2 meats get mixed together. Shape into meatballs using a 2 tsp size cookie scoop (very small - you can approximate by using 1 Tablespoon measure -- the meatballs increase in size when cooked as the rice expands).
Gently add meatballs to the simmering soup and cook for 15 minutes. Add zucchini and continue simmering for an additional 10 minutes. Serve with lemon/limes and Mexican rice.
My husband absolutely loves this dish, and as I'm considering making it this week, I figured I'd share the recipe.
Enjoy.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
2 T. cooking oil
7 - 8 cups chicken stock (I always start with 7, but usually add more)
1 15 oz can diced tomatoes
1 tsp oregano (whole, crushed between your fingers)
1 tsp cumin
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small or 1 large zucchini, cut in half lengthwise and cut across into 1/2" slices
salt/pepper to taste
Meatballs:
1 beaten egg
1/4 cup chopped cilantro
1 teaspoon salt
1/2 tsp cumin
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 carrot, peeled and minced
2 cloves garlic, minced (I run mine over my microplane, but a garlic press would work, too)
1/4 cup long grain rice (uncooked)
1/2 lb ground beef
1/2 lb chorizo (I like Cattaneo Bros.)
In a large soup pot, saute onion/garlic/celery over medium-high heat in the oil for a few minutes until soft. Add the tomatoes, the spices and the broth. Bring to a boil and add the carrots and potatoes. Simmer 5-10 minutes.
While simmering, make the meatballs:
Combine egg/spices/herbs/carrot/garlic/rice in a medium bowl. Add meat and combine well -- hands work best to really make sure the 2 meats get mixed together. Shape into meatballs using a 2 tsp size cookie scoop (very small - you can approximate by using 1 Tablespoon measure -- the meatballs increase in size when cooked as the rice expands).
Gently add meatballs to the simmering soup and cook for 15 minutes. Add zucchini and continue simmering for an additional 10 minutes. Serve with lemon/limes and Mexican rice.
Tuesday, February 7, 2012
Chili Soup
Many years ago, I dated someone whose mother made this soup and I immediately needed the recipe. It was just so comforting and so good. I've made it about once or twice a year since (no idea why I don't make it more often -- just one of those things, I guess). His mom was someone who made really delicious "Better Homes and Gardens" type meals. You know the ones: easy, comforting, recognizable. No fancy ingredients. No complicated techniques. Just simple American food cooked well. I loved her cooking.
Anyway ... the chili soup (which, I believe, she called "Chili") is ridiculously easy, inexpensive, makes a TON and is sooooo comforting and tasty. Especially on a rainy night like tonight.
Ingredients
2 lbs ground beef
chile powder (about a heaping Tablespoon)
cumin (a few teaspoons)
red pepper flakes (to taste)
garlic powder (I'd say ... a teaspoon)
oregano (just a pinch)
chopped garlic (to taste)
2 cans beef broth
3 cans stewed tomatoes
2 cans kidney beans (drained)
1 onion, cut in half from pole-to-pole, and then sliced from pole to pole, making long, curvy "strips"
1 bag frozen corn
salt/pepper/garlic salt
Brown ground beef with spices and garlic in a 6 quart soup pot. I estimate the spices because I never got the amounts, so I just put enough in so it tastes "right". You'll know when you taste it if it needs more this or that.
Add the remaining ingredients and simmer a few minutes until the onions are soft, stirring occasionally and breaking up the tomatoes if you desire. Serve with cornbread, or Fritos and maybe even some shredded cheese.
It's so simple and just so comforting and good. The crispy corn, the soft beans, it's just brothy enough, but not too brothy. My kids devoured it tonight -- the 20 month old had 2 bowls.
I consider that a major success.
Enjoy.
Anyway ... the chili soup (which, I believe, she called "Chili") is ridiculously easy, inexpensive, makes a TON and is sooooo comforting and tasty. Especially on a rainy night like tonight.
Ingredients
2 lbs ground beef
chile powder (about a heaping Tablespoon)
cumin (a few teaspoons)
red pepper flakes (to taste)
garlic powder (I'd say ... a teaspoon)
oregano (just a pinch)
chopped garlic (to taste)
2 cans beef broth
3 cans stewed tomatoes
2 cans kidney beans (drained)
1 onion, cut in half from pole-to-pole, and then sliced from pole to pole, making long, curvy "strips"
1 bag frozen corn
salt/pepper/garlic salt
Brown ground beef with spices and garlic in a 6 quart soup pot. I estimate the spices because I never got the amounts, so I just put enough in so it tastes "right". You'll know when you taste it if it needs more this or that.
Add the remaining ingredients and simmer a few minutes until the onions are soft, stirring occasionally and breaking up the tomatoes if you desire. Serve with cornbread, or Fritos and maybe even some shredded cheese.
It's so simple and just so comforting and good. The crispy corn, the soft beans, it's just brothy enough, but not too brothy. My kids devoured it tonight -- the 20 month old had 2 bowls.
I consider that a major success.
Enjoy.
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