Gumbo

In honor of Mardi Gras, I decided to try my hand at this New Orleans classic - gumbo!  I'm not going to lie - it was a lot of work, so I probably won't make this one a regular menu item.  But in our opinion, it was totally worth the effort for a special festive occasion like today!

Be warned - it is spicy!  But I didn't find it uncomfortably hot.  If you're nervous, just cut down on the spices the first time you make it.

INGREDIENTS

1 stick of butter
1/2 cup of flour
2 chicken breasts, chopped into rather small pieces
1/2 pound of pork sausage links, thinly sliced
1 pound of shrimp (raw, peeled and deveined)
6 stalks of celery, chopped
1 sweet onion, chopped
1 can diced tomatoes with green chilies (including liquid)
1 can regular diced tomatoes (including liquid)
1 bunch of fresh parsley, chopped
4 (14oz) cans chicken broth
12 oz beer (I used Guinness because it has such a nice flavor in soups!)
1/4 cup of cajun spices
2-3 garlic cloves, minced

DIRECTIONS

1.  Begin with making a roux.  Although I've never made a roux before, I've read that a great roux is the key to gumbo, so I didn't want to mess this up!  I found some great instructions here.  To sum up, you melt your stick of butter in a small sauce pan.  When it gets good and hot, slowly begin to whisk in your flour.  Then you just cook it until it turns dark brown (add the minced garlic to this when it's a dark-medium brown, then continue to cook until it turns dark brown).  It does take a while to turn dark brown, but if you get it started cooking first, it will be ready just about the same time you've got everything else ready to go in the pot, so don't worry!

2.  While you're roux is cooking, cook your sausage in a skillet until it's evenly browned.  Then transfer to a large stock pot.

3.  In the same skillet (in the left over oil), cook your chicken pieces until no longer pink.  Then transfer chicken to the stock pot too.

4.  When the roux is ready, combine with the meat in the stock pot.  Add the chicken broth and beer, and bring to a boil.

5.  Stir in all the remaining ingredients - EXCEPT for the shrimp - to the stock pot.  Reduce, cover and simmer for about 20 minutes.

6.  Finally, add your shrimp.  Raise the heat a little and cook for about 5 more minutes, until shrimp shrink up and are an opaque pink.  As soon as shrimp are done, remove the pot from the heat so your shrimp don't overcook and turn rubbery.

Happy Fat Tuesday!

Broccoli Cheese Soup

This yummy soup is the perfect comfort food for a dreary winter day!  Ready to eat in just 15-20 minutes too!

INGREDIENTS

1/2 block of Velvetta cheese (1 lb), cubbed (the reduced fat kind works too)
10 oz frozen bag of broccoli, thawed (this can be accomplished just by running under hot water; I'd also advise chopping up any large pieces of broccoli) 
1 small-medium sized onion, chopped
2 1/2 cups milk
2 Tbs flour
2 Tbs butter or margarine

DIRECTIONS

1.  Melt butter in a large sauce pan over medium heat.  Add onion and cook until translucent.

2.  Add flour to the onion and stir well.

3.  Gradually add milk to the pan, about 1/2 cup at a time, stirring constantly.

4.  Bring milk to a boil, then reduce to medium low.

5.  Add broccoli and cheese.  Stir until cheese is completed melted.

Inspiration recipe found here.

Slow Cooker Split Pea Soup

This soup was so simple, and really delicious!  By making it in the crock pot, you can just toss everything into the pot in the morning, and come home to dinner ready and waiting!  I feel like it's pretty healthy too, since you don't add any salt and it's low in fat.

INGREDIENTS:

1 lb dried split peas
1.5 cups carrots, chopped
2 cups diced ham (if you're feeling lazy/in a hurry, they actually sell packages of diced ham - I'll confess, that's what I used!  But any kind of diced ham will work)
4 cups chicken broth

DIRECTIONS:

1. Combine all ingredients in the crock pot.  Make sure there's enough liquid so that everything is submerged. Add some extra water if needed.

2. Cook on low for 8-10 hours.

3. Just before serving, take a potato masher and crush some of the peas to give it a thicker consistency.

I would suggest seasoning it at the table, as desired.  I thought it tasted perfect as is!  My husband thought it needed a little pepper.

Pumpkin Turkey Chili

When the weather turns cold, I always start craving a nice warm bowl of chili.  I decided to try something new and came across this recipe.  It seemed very appropriate for Halloween week, although I'll admit I was a little skeptical of the pumpkin.  Well it was DELICIOUS!  The pumpkin flavor is actually very subtle, you'll hardly notice it.  It does, however, give it a very nice, smooth, rich texture.  Plus it's good for you!  All in all, a delicious and healthy chili that I will definitely be making again!

INGREDIENTS:

2 lbs ground turkey 
2 small/medium yellow onions, chopped
3 cloves garlic, minced 
3 bell peppers (I used red, orange and yellow because I thought it looked nice)
2 14.5 oz cans diced tomatoes
1 14.5 oz can of no salt added corn
1 29 oz can of pumpkin puree (NOT pumpkin pie mix!)
1 cup chicken broth
1 tablespoon vegetable oil 
1 tablespoon chili powder
1 teaspoon black pepper
Dash of salt
Dash of cayenne pepper (optional)

DIRECTIONS:

1) Heat oil in a large skillet.  Add chopped onion, cook until they begin to turn transparent.  Add bell peppers.  Continue cooking until peppers are tender.

2) Move peppers and onions from skillet to a large stock pot.  Use skillet to brown turkey along with garlic and spices.  If your meat is really lean, you might need to add a little more oil so it doesn't stick.

3) When turkey is done, move it to the large stock pot too.

4) Add everything else.  Simmer, covered, over low heat for 15 or longer if desired.

Goes great with corn bread. :)

Original recipe found here.

Irish Beef and Guinness Stew

In honor of St. Patricks day, here is a delicious Irish stew recipe!  We had it for dinner last night, and it was a great way to celebrate the holiday.  The Guinness beer really adds a great flavor - it turned out even better than I expected!

INGREDIENTS:

2 lbs beef roast meat, cut into 1 inch pieces
1 12oz bottle of Guinness beer
4 cups of fat free beef broth
1-1.5 cups of peeled and chopped turnip
4 large peeled and chopped carrots
2 onions, chopped
1 tsp salt
1/2 tsp pepper
2 Tbs parsley flakes (I used dried, but fresh is probably better if you have it)
1/4 cup flour
2 Tbs butter, divided
3 Tbs canola oil, divided

DIRECTIONS:

1. Begin by combining beef broth and beer in a large soup pot.  Begin to heat it over medium-low heat.

2. Next melt 1 Tbs butter and heat 1 Tbs canola oil in a large skillet.  Dredge half the meat in flour and cook in skillet until well browned.  Repeat with the rest of the meat.  Once all the meat is cooked, add it to the broth and beer.

3. Heat the last 1 Tbs canola oil in the skillet and cook the onions over medium heat until they begin to look transparent.  Then add them to the soup pot.

4. Add the vegetables, salt, pepper and parsley to the soup pot.

5. Bring soup to a boil, stirring frequently.  Then cover and simmer for about an hour. Enjoy!!

NOTE: I was lazy and did not make the bread bowl in the picture from scratch.  But if you are interested in how to make the lazy man's bread bowl, here's what you do:

• Buy a little loaf of bread at the store
• Cut off the top
• Scoop out most of the bread inside, leaving about an inch to 1.5 inches of bread on the edges
• Brush olive oil onto the inside of the bowl
• Bake at 350 degrees for about 15-20 minutes
• That is all! :)