Gumbo

This is dedicated to my cousin Mark.  The thing that makes Gumbo so special is the roux.  It needs to be a deep dark brown, and has a nutty, burned popcorn smell at first.  But, that is the base to a spectacular Gumbo.  I prefer to serve the Gumbo over smooth mashed potatoes, it brings a layer of creamy-ness and silkiness to the stew.  Also, don't fear the okra!!  It's added at the end, straight from frozen, so it doesn't have time to develop a slimy texture.  Good luck, and enjoy!!
This recipe is adapted from America's Test Kitchen

Gumbo

3/4 cup all purpose flour
1/2 cup vegetable oil
1 yellow onion, chopped fine
1 green bell pepper, stemmed, seeded and chopped
1 celery rib, chopped fine
2 cloves garlic, minced
1 tsp. chopped fresh thyme
1/4 tsp. cayenne pepper
2 cups chopped tomatoes (or 1 14.5 oz. can diced tomatoes, drained)
3 3/4 cups chicken broth at room temperature
1/4 cup fish sauce
2 lbs. boneless skinless chicken thighs
Salt and pepper
8 oz. Andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra
2 lbs extra large shrimp (21-25 per pound) shrimp, peeled and deveined

1.  Heat a large stew pot over medium high heat, and add flour.  Toast flour to a golden brown, about 5 minutes.  It takes some time for the flour to turn golden brown, but doesn't take long for it to go from golden brown to black, so keep an eye on it, and keep the flour moving.   Reduce heat.  When the flour is golden brown, add vegetable oil and whisk oil and flour together.  Keep whisking until the roux is smooth and deep dark brown color and very fragrant., about 10 minutes.
2.  Add onion, bell pepper and celery to hot roux and cook over medium heat, stirring often until vegetables are softened, about 10 minutes.  Add garlic, thyme, and cayenne and cook until fragrant, about another minute.  Combine chicken broth and fish sauce in a 4 qt, liquid measure (or separate bowl), and add the broth and fish sauce combo one cup at a time to the roux.  Make sure to stir after each addition until the roux is thick and silky, smooth and lump free.
3.  Season chicken with salt and pepper, add it to the pot and bring to a boil.  Cover, reduce to a gentle simmer and cook until chicken registers 175 degrees, about 40 minutes.
4.  Skim excess fat from the surface of the Gumbo.  Carefully remove chicken from gumbo, and transfer to a plate.  Let chicken cool, and then shred into bite-size pieces.  Put shredded chicken back into gumbo, and add sausage and okra.  Simmer about 5 minutes.
5.  Add shrimp and continue to simmer until cooked through, about 5 minutes.  Taste gumbo, season with salt and pepper if necessary.

Enjoy!

Pasta Wheels with Turkey Pesto Meatballs

I've been on a quest to lead an "unprocessed lifestyle".  I'm starting with food.  I walked through the grocery store and came across spaghetti Oh's, and thought to myself, "I can make that!"  At this particular grocery store the only circular pasta I could find was wagon wheels.  They worked perfectly, and the kids loved the fun shape!  I looked through some recipes, and found some great inspiration.  I often double this recipe because it's sooo good, and makes great leftovers.  I've also been known to bring a warm bowl to my kids and their teacher's at school.

Pasta Wheels and Sauce

1 onion chopped fine

1 Tablespoon olive oil

3 garlic cloves, minced

3 1/2 cups chicken broth

1 (28 oz. can) diced tomatoes

Prepared Meatballs (recipe below)

8 oz. small circular pasta (wagon wheels work well)

1.  Cook onion and oil in a large pot over medium heat until onions are softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add broth and tomatoes to pot and simmer until tomatoes are tender, about 10 minutes.

2.  In a separate pot cook pasta according to manufacture's instructions.

3.  Meanwhile, while pasta is cooking, working in batches, puree soup in blender until smooth and return to clean pot.  Return to simmer.

4.  Add cooked meatballs and pasta to tomato sauce mixture.  Gently combine.  Serve, garnish with parmesan cheese.

Turkey Pesto Meatballs1 cup homemade pesto (click link for Besto-Pesto)
1 lb. ground turkey
1 cup bread crumbs

1.  Combine all ingredients in a large bowl and gently combine with a wooden spoon.

2.  Scoop a generous teaspoon of meat and shape into a tiny ball.  Lay formed balls on a baking sheet.

3.  Heat a large skillet over medium high heat.  Lightly coat with oil.  When skillet is hot, place prepared meatballs in a single layer in the skillet and cook.  Shake pan gently to rotate meatballs.  Do not overcrowd the skillet.  You may have to do this in two batches.

4.  When meatballs are cooked through, about 5-8 minutes.  Remove from pan and let drain.  Set meatballs aside until ready to use.

Besto Pesto

There is no need ever to buy pesto.  It's too garlicky, its too chunky, is not basil-y.  Just don't do it.  In California you can find fresh basil year round.  My advice to make double, triple batches and freeze the pesto in an ice cube tray, or in half cup tupperware containers

This pesto goes great on pasta, sandwiches, chicken, salmon, pizza...pretty much everything.  You're welcome.

Besto-Pesto

2 cups loosely packed basil leaves
2 Tablespoons toasted pine nuts
2 garlic cloves
1 teaspoon salt
1/2 cup grated parmesan cheese

Place all ingredients in a blender, blend until smooth.

Muffuletta

This is one of the best sandwiches in the USA.  We only have it once a year, around Mardi Gras, as it's a classic New Orleans dish.  SO, what is a muffuletta?  Its a large pressed sandwich, loaded with olive spread, deli meats and provolone.  A traditional muffuletta contains salami, and mortadella.  I say, why stop there?  I load the sandwich with other deli meats like proschuitto, pastrami,
There are several reasons why I love this dish

1.  It's a NO COOK main dish
2.  It's a makeahead dish
3.  You have creative control over what you choose to put in the sandwich
4.  It's a showstopper
5.  It's delicious!
Happy Mardi Gras!

Muffuletta

Olive Salad

1 cup green olives, pitted and chopped coarse

1 cup black olives, pitted and chopped coarse

¾ cup extra virgin olive oil

4 ounces oil packed sun-dried tomatoes, drained and chopped (1/2 cup)

¼ cup fresh minced parsley

2 T fresh lemon juice

1 tsp. dried oregano

1 garlic clove

Sandwich

1 large (9-inch) round Italian or French Bread

8 ounces thinly sliced Mortadella

8 ounces thinly sliced provolone

8 ounces smoked turkey breast

8 ounces hard salami OR Pastrami

1.  For the olive salad.  Combine all of the ingredients together, cover, and refrigerate for 8 or up to 24 hours.

2.  Assemble Sandwich:  Cut the round loaf in half horizontally and remove most of the inside bread, leaving the crust and ½ inch of bread. Place each half next to each other. Take 1/2 of the olive salad and spread on the inside of the bottom half of bread.  Layer mortadella, provolone, turkey and salami or pastrami on each half of the bread.  The meat and cheese should cover the entire surface area of the sandwich.  Spread remaining half of olive salad on top of meat and cheese.  Carefully pick up the top half of the sandwich on top of the bottom half.  Press down lightly.  With plastic wrap, or foil, tightly wrap sandwich and set between two plates, weighted with several heavy cans.  Refrigerate sandwich for at least 30 minutes, or up to 6 hours.

TO SERVE:  Unwrap sandwich and slice into wedges.

Guilt-Free and Guilty Superbowl Pleasures!

Because life is all about balance... The Superbowl tends to be a day of mindless snacking, beer drinking, TV watching, and debauchery.  My goal this year is to not eat myself sick.  And, one of the easiest way to do that is to fill your coffee table with healthier food options....DUH!!  Bring out the heavy stuff for a meal, and keep the lighter stuff within arms reach.

Superbowl Day Line-up

Black and Tan!

Black and Tan 

A show stopper drink!  Enjoy a black and tan, at home!  The tan part should be a pilser, pale ale or a light lager (we used Kona Longboard), and the black should be a stout (we used Guinness).  Pour the lighter colored beer into a pint chilled glass, filling just over half way.  Then, using a bent spoon lowered into the glass, carefully and slowly....pour Guinness over the spoon to layer it on top of the lighter beer. This takes some practice, but it's worth it!! 

Black Velvet

Fill a champagne flute 2/3 with sparkling wine, the top with Guinness! Cheers

Don't want to enter a food coma during the Superbowl???  Try these "Guilt-Free Pleasures"!!

Baked Chicken Wings with Classic Buffalo Sauce, and Honey BBQ sauce
Grilled Garlic-Lemon Artichokes
Caramel Apple Nachos (take a tart, crisp, apple...and slice it into thin slices.  Arrange apple slices neatly on a plate.  Top with caramel sauce, and sprinkles! Done!)

In case you want to indulge, because every now and then, it's good to indulge, you can enjoy these "Guilty Pleasures" too!

Chili Dogs Make the chili ahead of time, and reheat in either a crock pot, or on the stove.  About 15 minutes before serving, grill hot dogs and buns.  Careful not to burn your buns!!  Assemble the hot dogs, and pile high with chili.  Add cheese, onions, jalapeno's, cilantro, sour cream etc.  Yummm!!

Chocolate Chip Cookies

All these recipes feed a CROWD of people.  So, start cooking ahead of time, stock up up your fridge and freezer, so on game day you're not running around like a chicken with your head cut off.  

Chili

I love a good bowl of chili, and I love versatile recipes.  This is a straightforward, classic chili.  It can be adjusted to your liking for spiciness.  I prefer an all beef chili, but you can do half beef, half pork. (see the versatility??)  I recently went to a GREAT spice store, called Penzey's Spices, and  invested in Southwest Seasoning.  It smelled AMAZING, and is loaded with flavorful spices and herbs.  It worked beautifully with this chili.  I like to serve this chili with cornbread.  However, sometimes I get clever and serve it over a cornbread waffle!  (Just put the cornbread batter into a waffle maker!)  You can top this chili with cheddar cheese, or cojita cheese, you can add some chopped up onions, or cilantro.  You can add sour cream if you'd like.  Make it your own!!

NOTE: This chili tastes the BEST when it's raining outside, there is a fire going, and you're wearing sweats and comfy slippers.  I know it's not scientific, but it's been proven.

Classic Hearty Chili

2 15 oz. cans pinto beans
4 cans diced tomatoes, DO NOT DRAIN
2 lbs. onion, chopped
1 1/2 T. olive oil
2 cloves garlic, crushed
1/2 cup chopped parsley
3 1/2 pounds ground beef (OR 2 1/2 pounds beef, and 1 pound ground pork)
3 T. chili powder
1 T. cumin
Salt and Pepper to taste

(I added 1 1/2 T. Southwest Seasoning from Penzeys Spices, but that's hard to find.  Just use what you have.)

Pour pinto beans, and diced tomatoes into a very large pot, over medium heat.  In a skillet, over medium-high heat add olive oil, when oil is hot, but not smoking add garlic and onion.  Season with salt and pepper and saute garlic and onion until the onion is translucent, brown and very fragrant.  Add chopped parsley to onion mixture and continue to cook for 2-4 minutes. Until the parsley has wilted slightly, and the onion mixture is dry.  Add onions to pot with beans and tomatoes.  Do not wash out skillet.

Return the same skillet where the onions and garlic were cooked, to heat and add the ground beef, or beef/pork combo.  Season the ground beef with salt and pepper, and brown meet.  When beef is cooked, drain meat of juice and RINSE with water.  (I know this sounds strange....but it gets all the grease off the meat.... we want the chili to be hearty, not greasy!)  Add browned meat to pot with beans, tomatoes, and onion mixture.  Add spices.  Stir to combine all the ingredients, cover pot and set to a simmer for two hours.  Remove lid, and simmer uncovered for an additional 30 minutes.

Serve and enjoy!

Grilled Artichokes

This recipe was a go-to dish for us when we were growing up.  Mom found an easy way to perfectly cook the artichokes, and then we threw a little dressing on there, and tossed them on the grill.  These make a great side dish, but also a really great snack!  Sometimes we just whip one of these up and munch!

Grilled Artichokes

4 large artichokes, stems trimmed

1/4 cup olive oil

1/4 up lemon juice

Zest of 1 lemon

1 tsp. minced garlic

Salt and pepper to taste

Take each artichoke and rinse with cold water.  Place artichokes on a plate and cover with plastic wrap.  Microwave artichokes on high for 8-10 minutes depending on the size of the artichokes.  While artichokes are cooking, combine olive oil, lemon juice, lemon zest, garlic salt and pepper in a small bowl.  Remove from microwave, carefully remove plastic wrap (watch out for steam!!), and let cool for five minutes or so.  Heat your BBQ or grill pan on medium-high heat.

Cut artichokes in half, remove the thistly, bristly, hairy stuff on the inside of the artichoke.  Careful to leave the heart of the artichoke in tact (the heart is the BEST part of an artichoke!)

Use a pastry brush to brush olive oil-lemon mixture all over the artichoke, making sure to get in between the leaves.  Once artichokes are brushed in the olive oil-lemon mixture, place onto a hot grill, and cook for 3-4 minutes until the artichokes are nicely charred (NOT BLACK!).  Grill marks, smoke....yummm.

Place on a large dish, and serve!  No dipping sauce needed!!