This is a non-traditional version of jambalaya made one night when I hadn't done any grocery shopping but seemed to have most of the ingredients on hand.
2 TBL olive oil
4-6 chicken thighs (breasts would work too)
8 chicken mango sausage with jalapeno cut in 1" slants (or a spicy sausage if you have it)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup chopped celery
3 cloves of garlic
1 TBL Arizona Dreamin' (Penzey's Spice Blend) or any sort of spice blend that will work with the flavor of your sausage. A Jerk blend would also be great with this dish.
14oz can of chopped tomatoes
2 cups of uncooked rice
3 cups chicken broth
3 TBL lime juice
Preheat oven to 350*
Heat oil in a dutch oven on the stove top. Brown both sides of chicken thighs and remove to a plate. Add chopped sausage to oil and brown as well. Once done, remove to a separate plate.
Poor off excess oil till only about a tablespoon remains. Add onion, bell pepper, and celery to pot. Scrape up browned bits as onion cooks to translucency. Add garlic and spice blend stir with onion mix until fragrant, about 2 minutes. Add can of tomatoes and rice to heat, a minute or so. Then stir in chicken broth and lime juice. Bring to a boil. Turn off stove top and give the whole thing one last good stir so the rice won't stick to the bottom of the pot.
Nestle chicken down into rice mixture. Cover and put in the oven for about 35 minutes until rice and chicken are cooked.
Monday, February 21, 2011
Thursday, December 23, 2010
Slow Cooker Bacon Jam
Ingredients
1 1/2 lbs sliced bacon, cut crosswise into 1" pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and smashed
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy, 3 1/2 to 4 hours. (Or leave in the skillet on very low for about half that time, stirring occasionally). Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Makes 3 cups
Active time: 30 minutes / Total time: 4 hours
Original recipe: Everyday Food Magazine
1 1/2 lbs sliced bacon, cut crosswise into 1" pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and smashed
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy, 3 1/2 to 4 hours. (Or leave in the skillet on very low for about half that time, stirring occasionally). Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Makes 3 cups
Active time: 30 minutes / Total time: 4 hours
Original recipe: Everyday Food Magazine
GF DF EF SUGAR COOKIES
INGREDIENTS:
10 TBL Earth Balance Butter
3/4 cup sugar
1 cup Wendy Warks Flour Blend
1/3 cup potato starch
1/3 cup tapioca starch
1/3 cup coconut flour
1 tsp xanthan gum
1 pack (about 2 tsp) unflavored gelatin
2 tsp baking powder
1 1/2 tsp powdered egg replacer
1 tsp vanilla extract
1 tsp powdered vanilla extract
3 TBL Silk vanilla soy creamer
3 TBL Dairy free sour cream
DIRECTIONS:
preheat oven to 375*F
Cream butter and sugar.
In a separate bowl blend the following: Wendy Warks flour, potato starch, tapioca starch, coconut flour, xanthan gum, gelatin, baking powder and egg replacer.
Add the dry ingredients to the creamed butter until a "sand" like consistency forms.
Turn off beater and add in all at once the vanilla extract, powdered extract, creamer and sour cream. Mix until dough forms.
Roll half of the dough at a time between two pieces of parchment paper, to 1/8” thick. Cut into desired shapes on one of the parchment papers and pull away the excess negative space dough leaving the cookies in place so they don't become misshapen by moving them. Place the parchment paper on a cookie sheet and bake at 375*F for 8-10 minutes or until the edges and bottoms are very lightly browned. Cool on a wire rack.
BBC's EGG FREE ROYAL ICING
INGREDIENTS:
500g / 1lb 2 oz icing (confectioner's) sugar
2 lemons
3 - 4 teaspoons glycerine
Sift the sugar into a the bowl of a mixer.
Juice and strain the lemons.
Beating continously, gradually add the juice and glyercine to the sugar
Originally sourced at:
www.bbc.co.uk/food/recipes/database/eggfreeroyalicing_77309.shtml
Vegan Royal Icing:
3 tbsp water
2 tbsp egg replacer powder
3 1/2 cups icing sugar
1/8 tsp cream of tartar
Add water to egg replacer and whip with electric beaters until it's thick. Add cream of tartar and 1/2 a cup of the icing sugar and mix until thick. Add another 1/2 cup of icing sugar and whip until thick again. Finally add the last 3/4 of a cup icing sugar and beat until a thick icing forms. If it's too thick (which mine was) add another 1/8-1/4 cup water slowly while beating until it softens a little (I added too much! Disaster area, seriously!!)
Originally sourced at:
http://vegetationramblings.blogspot.com/2007/05/molasses-cookies.html
GLUTEN FREE SUGAR COOKIES using EGG
INGREDIENTS:
1/3 cup butter (room temp)
1/3 cup shortening
3/4 cup sugar
1 egg*
1 tsp vanilla
1 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
1 tsp unflavoured gelatin
2 tsp baking powder
1/4 tsp salt (scant)
1 tbsp milk
DIRECTIONS:
preheat oven to 375*F
In a large bowl, beat margarine and shortening until creamy. Add sugar to cream.
In a seperate bowl whisk egg and vanilla. Add to creamed butter mixture.
Add rice flour, xanthan gum, gelatin, baking powder and salt. Beat well.
Add tapioca starch and potato starch. Beat until well combined.
Add milk if needed.
Cover with plastic wrap and refrigerate for at least three hours.
Divide the dough in half and chill the unused portion of the dough until needed.
On a lightly rice-floured surface, roll half of the dough at a time, to 1/8” thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.)
Bake at 375*F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.
From Sheri L. Sanderson's "Incredible Edible Gluten-Free Food for Kids" cookbook.
*I've tried making this without eggs... doesn't convert. The cookies melt out of shape too much.
ROYAL ICING
INGREDIENTS:
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
DIRECTIONS:
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
NOTE:
To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
Makes about 3 cups (Enough for a double batch of the sugar cookie recipe listed above)
Wednesday, December 22, 2010
Homemade Chicken Stock
A savory stock perfect for soups, stews and a variety of other dishes, brought to you by The Barefoot Contessa.
Ingredients:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts
Ingredients:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts
Lentil Sausage Soup
This is a delightful soup brought to you by The Barefoot Contessa (Episode: Tale of Two Soups). It's the perfect soup for a cold winter night with a wonderful meaty flavor in which thick rich lentils add to the hardiness of this flavorful soup. We often have bulk mild Italian sausage on hand which is easily subbed for the kielbasa, just brown in a separate pan and add at the same time.
Ingredients
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Ingredients
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Friday, November 26, 2010
Dinner Rolls
I wish I had the genius mind that concocted this gem of bready goodness... alas you should know that full credit belongs to Art of Gluten Free Baking. All I have done is simply copy her recipe here for ease of locating it. Please go check out her site (and try not to drool on your computer when doing so) she has some lovely pictures and a wonderful post in which she talks about how she developed this recipe.
DINNER ROLLS
-makes about 20 rolls
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls)
Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan
Ingredients
3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL xanthan gum
4 tsp baking powder
1 tsp salt
1/4 C sugar
2 TBL active dry yeast (I use Red Star)
2 C warm but not hot milk
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C olive oil (or neutral vegetable oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans
-butter and flour muffin tins
-in a small bowl, whisk sugar into warm milk
-add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top
-in a medium bowl, mix together flour, xanthan gum, baking powde, and salt; set aside
-in bowl of mixer, beat together eggs, vinegar and oil
-add yeast mixture, beat to mix
-add flour mixture, beat on high with paddle attachment for about 3 minutes
-spoon dough into prepared muffin tins–filling about 3/4 of each cup
-with a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
-don’t worry if there’s a little extra tapioca flour left on the rolls
-turn on oven to preheat to 375 degrees
-put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove. Let rise until about double in bulk–about 40 minutes
-once rolls have risen, brush the top of each with melted butter
-bake in preheated oven for about 20 minutes–until the tops are a nice golden brown
-release rolls from tins–I often put them into a tea-towel lined basket to keep warm
-these rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter overnight to see what they would be like the next day–and they were yummy!
*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.
Enjoy!
DINNER ROLLS
-makes about 20 rolls
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls)
Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan
Ingredients
3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL xanthan gum
4 tsp baking powder
1 tsp salt
1/4 C sugar
2 TBL active dry yeast (I use Red Star)
2 C warm but not hot milk
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C olive oil (or neutral vegetable oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans
-butter and flour muffin tins
-in a small bowl, whisk sugar into warm milk
-add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top
-in a medium bowl, mix together flour, xanthan gum, baking powde, and salt; set aside
-in bowl of mixer, beat together eggs, vinegar and oil
-add yeast mixture, beat to mix
-add flour mixture, beat on high with paddle attachment for about 3 minutes
-spoon dough into prepared muffin tins–filling about 3/4 of each cup
-with a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
-don’t worry if there’s a little extra tapioca flour left on the rolls
-turn on oven to preheat to 375 degrees
-put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove. Let rise until about double in bulk–about 40 minutes
-once rolls have risen, brush the top of each with melted butter
-bake in preheated oven for about 20 minutes–until the tops are a nice golden brown
-release rolls from tins–I often put them into a tea-towel lined basket to keep warm
-these rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter overnight to see what they would be like the next day–and they were yummy!
*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.
Enjoy!
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