Yesterday I woke up and my car was frosted over... It's time to pull out those tummy warming recipes!
1 pound medium shrimp*
2 chicken breast halves, with bones (approx 1 pound total)
4 cups of water
2 medium onions, chopped
2 medium celery ribs, chopped
3 garlic cloves, minced
2 teaspoons kosher salt
1 tablespoon olive oil
½ pound andouille or kielbasa sausage, cut into ½ inch thick rounds*
1 medium green bell pepper seeded and chopped
4 scallions, chopped
1 (15 ounce) can peeled plum tomatoes in juice
2 tablespoons Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 cups long grain rice
chopped fresh parsley for garnish
In a large saucepan of boiling salted water, cook the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and de-vein the shrimp, reserving the shrimp and their shells separately.
In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery, one third of the garlic, and 1 teaspoon salt. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, 20-25 minutes. Remove the chicken breasts from the cooking liquid.
In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid; add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it aside.
Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes. Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.
You can use ½ pound of crabmeat at the end of the recipe to replace the shrimp.
You can use 1 cup chopped smoked ham instead of the sausage.
Yields: a lot. I think about 8 servings.
2 tablespoons vegetable oil
2 pounds ground beef (90% or better)
2 medium onions, chopped
2+ garlic cloves, chopped
28 ounces tomatoes, whole
12 ounces beer (I use low carb or something not too dark)
5 tablespoons chili powder
2 jalapeno, seeded and chopped
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon sugar
Cayenne pepper (optional)
Cheddar cheese, shredded
Red onion, chopped
Heat the oil in 6-quart saucepan. Add ground beef, onions and garlic and sauté until meat is browned. Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, about 45-55 minutes. Taste and season with salt, pepper and cayenne pepper if desired. Ladle into bowls. Garnish with toppings if desired.
Yields 8 cups, about 4 servings.
1 ½ cups sugar
½ cupbutter or margarine -- softened
2 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
1 cup applesauce (homemade is the best)
In a mixing bowl, cream sugar and butter by hand. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to the creamed mixture alternately with applesauce. Mix just until combined. Fill greased or paper-lined muffin cups 2/3 of the way full. Sprinkle some sugar on top. Bake at 350f for 20-22 minutes. Cool on a wire rack.