Jambalaya

Growing up, my brother and I HATED jambalaya and gumbo!  In fact, our mother would threaten to make it when we were being picky about the food she had made.  However, being the adult that I am now, I have tried those dishes on several occasions, and I must admit that I like them now!  So when I saw a recipe for jambalaya in the crock-pot, I had to make it.  It was a bit spicy for me, but my co-workers who tried it said it was excellent (thanks ladies!).  This recipe makes a large amount which is good for leftovers!

 

{Jambalaya}

 

{Put everything in a crock-pot}

 

{Cooked jambalaya}

 

{Then add the shrimp}

One year ago:  Homemade Biscuits

Jambalaya (Crock-pot)
adapted from Mother Earth Living

Makes 8 servings

2 cans diced tomatoes
1 can tomato sauce
1 large onion, chopped
1 cup carrots, chopped
4 peppers, chopped
1 cup celery, chopped
6 cloves garlic, minced
3 tablespoons lemon juice
2 bay leaves
3/4 teaspoons paprika (less if you don't like spicy)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot sauce (less if you don't like spicy)
1 pound smoked sausage, cut into chunks
1 pound shrimp, cooked
2-3 cups cooked rice

1. Place everything but the shrimp and rice in a crock-pot.
2. Cook on low for 7 hours.
3. One hour before serving, toss in the shrimp and allow to heat through for about 1 hour.
4. Serve over rice. 

Did you try a meal/food item again in your adulthood after you didn't like it in your childhood?  Did you change your mind like I did?

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Beef Tacos

I've been on a Mexican food kick lately.  Really can't explain it, and no, mother and mother-in-law, I am not pregnant.  I used beans to help stretch this recipe, and also for the added nutritional and fiber content.  The hubby wasn't too happy when I told him, but he said that it was surprisingly good (granted he loaded on the cheese and sour cream!)!

 

{Beef Tacos--It's the hubby's fault we didn't have lettuce.  He used it and didn't put it on the list so I had mine over veggies}

 

{Browning beef}

 

{Added in the salsa, beans, and spices}

 

{Right before turning the crock-pot on, add the cheese}

 

{Then put more cheese on top if you want}

 

{Yummy taco filling ready for you when you get home!}

One year ago:  Chicken Salad

Beef Tacos (Crock-pot)

Makes 4 servings

1 pound ground beef
1 medium onion, diced
4 cloves garlic, minced
1/2 teaspoon chili flakes (less if you don't like it too spicy)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (less if you don't like it too spicy)
1-16 oz can refried beans
1-16 oz jar salsa (whatever kind you prefer)
1 cup Mexican-style shredded cheese, more for topping
Taco shells (whichever you prefer)
Toppings like tomatoes, lettuce, sour cream, cheese, guacamole, etc

1. In a large skillet, brown beef, onions, and garlic until cooked through.
2. Add chili flakes, cumin, chili powder, refried beans, and salsa stirring until everything is well combined.
3. Cool and refrigerate if making the night before.
4. Mix beef mixture with cheese and place in a crock-pot.
5. Cook on low for 5-6 hours or until bubbly.
6. If desired, melt more cheese on top of the beef taco mixture.
7. Serve with taco shells and toppings. 

 This recipe can just be made for dinner, but I made it on Sunday (when I have lots of time) and just used the crock-pot to reheat it.  Definitely doing more of that in the future!

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Leftover Thanksgiving Pot Pie

So you have so much turkey/chicken leftovers that you are up to your eyeballs....  Not a problem!  I made a delicious pot pie with our leftover chicken and gravy!

 

{Leftover Pot Pit}

 

{Leftover chicken and gravy}

 

{Make a roux}

 

{Adding milk and gravy}

 

{I didn't have any leftover veggies from our feast so I just used frozen mixed vegetables}

 

{Add cheese to finish the filling}

 

{Top with crescent dough--easy!}

 

{Bake and done!}

One year ago:  Chili

Leftover Thanksgiving Pot Pie

Makes 4 servings

2 tablespoons butter
1-2 cups chicken or turkey, shredded
2 tablespoons all purpose flour
1/2 cup milk
1 cup gravy
6 oz vegetables (any that you have leftover or frozen)
1/4 cup Parmesan
1 can crescent dough

1. Preheat oven to 350.
2. Heat butter in a skillet and add chicken to heat through.
3. Add flour to make a roux.
4. Cook roux for 2 minutes and them slowly add milk to thicken.
5. Add gravy and mix in thoroughly.
6. Add vegetables and heat through.
7. Add Parmesan and stir to combine.
8. Pour into a baking dish and top with crescent dough.
9. Bake 10-15 minutes or until crescent topping is brown.
10. Serve

Sorry about the lateness of this post....  I completely meant to post this on Friday, but it slipped my mind!

What do you typically do with your leftovers?

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Spice It UP!!! Rice

Rice, along with corn and wheat, is a leading food source for humans.  According to World's Healthiest Foods, half of the population of the world gets half of their caloric intake from rice--WOW!  Rice is rich in vitamins and minerals.  Brown rice has more nutritional value because the process to make the rice white (removing layers of the rice and bleaching it) takes out most of the nutrients.  Whenever I make rice, it will be brown rice because of this main reason.

{Brown rice}

Rice originated in Asia, but it is now grown on every continent except Antarctica.  Rice requires a large amount of water, or a wet environment, to grow.  It is also one of the only crops that can be planted in the same plot, year after year, and most farmers can plant an average of 3 crops in one year!

Although there are several different varieties of rice, only a few are very well known.  Some of the most popular varieties of rice include:

• Arborio: A round grain, starchy white rice, traditionally used to make the Italian dish risotto.
• Basmati: An aromatic rice that has a nutlike fragrance, delicate flavor and light texture. 
• Sweet rice: Almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. 
• Jasmine: A soft-textured long grain aromatic rice that is available in both brown and white varieties. 
• Bhutanese red rice: Grown in the Himalayas, this red colored rice has a nutty, earthy taste. 
• Forbidden rice: A black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.

When buying rice, especially brown rice that is pre-packaged, check the use by date as brown rice can go rancid because of the natural oils found on the rice.  Brown rice should be stored in an airtight container for up to 6 months.  Cooked rice is more controversial; some say just make enough for the day, but others say it will keep in the fridge for up to 7 days.  I haven't had issues with storing cooked rice in the fridge for several days; I usually cook a big batch and grab from it during the week to save time!

To cook rice, a 1:2:3 ratio is typically used (e.g. 1 cup rice to 2 cups water/broth makes 3 cups cooked rice).  I have always had to add more water/broth, especially with brown rice, but that ratio is a great starting point.  A trick I like to use when cooking rice is to soak rice for at least 8 hours prior to cooking.  This softens the grain which cuts cooking time in half!

Sources:  World's Healthiest Food, Cambridge World History of Rice, and International Rice Research Institute

Now the good stuff--recipes!!!  Here are some recipes that have rice in them:

Beef Curry
Butter Chicken
Cauliflower Rice
Chicken Vindaloo
Garlic and Brown Sugar Chicken
Jamaican Beans and Rice
Red Beans and Rice
Rice Noodles with Peanut-Lime Sauce

I'm really getting into using rice noodles instead of traditional pasta because it's gluten free and easy to make.  All rice noodles need are a pot of boiling water for about 5 minutes!  Love it!  Plus, I can now find it in the Asian section of my local grocery store.

Do you use rice?  It's much cheaper and more nutritious than pasta so you bet that I use it more often than pasta!

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