Vegetarian Gravy

                     
THERE IS NOTHING I LOVE MORE THAN A VEGETABLE PLATE.  I am not a vegetarian, I just love vegetables--all vegetables. I was this way even as a kid. I was the nerdy kid who liked rutabagas, beets, brussels sprouts. I especially love greens and beans of all kinds.   

For this vegetable plate, I cooked fresh turnips with turnip greens and fresh black eye peas, all of which I got at the Farmers Market. I know rice is technically not a vegetable, but it is a plant based food. Plus I was craving gravy (which I often do) and needed something to serve it over. Also, I think rice is lovely with beans.

Vegetarian Gravy
3 Tbsp. butter
2 Tbsp. flour
1/2 cup finely minced onion
1 1/2 cups milk
1 bay leaf
1/4 tsp. rubbed sage
1/4 tsp thyme
generous salt and pepper, to taste
2 Tbsp. Kitchen Bouquet

Melt butter, in a medium skillet. Stir in flour until well blended, the add the finely minced onion. Cook over medium low heat until onion is tender. Slowly stir in milk. Add bay leaf, sage, thyme, and salt and pepper. Cook and stir until thickened to desired consistency. Remove bay leaf and stir in Kitchen Bouquet. Taste and adjust seasonings, adding more salt and pepper if desired. Serve hot.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

WE HAVE BEEN ON A BIG STIR-FRY KICK for a few weeks. The frigid weather seems to have cleared out, yet I am afraid to think we are having an early spring this year, It is only February.

Stir-fries are perfect to enjoy during changing seasons--times when it is not cold enough to want a heavy soup or stew, yet not hot enough to want to eat salads for meals. Stir-fry vegetables are light and fresh and the spices of ginger and red pepper are warming.

For this stir-fry, I used onion, red bell pepper, cremini mushrooms, broccoli, Napa cabbage, and bok choi. Other vegetables that work well are snow peas, carrots, green beans, mung bean sprouts, cabbage, scallions, asparagus, zucchini, and spinach. Use a variety of vegetables like I do or stick with one or two--your choice.

I served this stir-fry with Jasmine rice but I have also used brown rice, udon noodles, and soba noodles. One of these days I might try cellophane noodles.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

Sauce:
1/4 cup soy sauce
1/3 cup honey
2 Tbsp. fresh grated ginger
2 - 3 cloves garlic, minced
2 tsp. toasted sesame oil
2 Tbsp. rice vinegar
1/2 - 1 tsp. red pepper flakes

Stir-Fry
14 ounces extra firm tofu
1/4 cup cornstarch
Oil for frying
8 - 10 cups vegetables of choice, washed and chopped

Rinse and dry the tofu. Wrap in a couple layers of paper towels, place on a plate with another plate on top. Put a couple of cans on the top plate to press the tofu. Set aside while making the sauce and preparing the vegetables.

Whisk together all the sauce ingredients and set aside.

Unwrap the tofu and toss with the cornstarch.

Heat 1/2-inch of oil in a wok or deep skillet over medium heat. Fry the tofu in batches, until brown on all sides. Remove to paper towel lined plate to drain.

Remove all but 1 Tbsp. oil from the wok and turn the heat to medium high. Beginning with the sturdier vegetables, add them to the wok; stir and fry for a couple of minutes. Add the more delicate vegetables, stir and fry for a minute more. Add the tofu and the sauce, continuing to cook for 1 or 2 minutes more.

Remove wok from heat and serve immediately.

Low Country Chicken Bog

CHICKEN BOG IS NOT A LOVELY DISH and it has an even less lovely name. Once you get past those factors, you will find a delicious and oh so comforting recipe for chicken and rice. It is rather like a pilaf or pilau but boggier and not fluffy at all. I really think the texture is reminiscent of a risotto. The rice is very creamy and the chicken is moist, tender, and flavorful.

Chicken bog is an old favorite in low country regions where rice is grown. It originates from the Pee Dee region of South Carolina, the lower watershed of the Pee Dee River, which was named for the Native American tribe that formerly occupied the area.   

This has been especially warming for us as we struggle with the arctic blast which has us in its grip. We are not used to cold temperatures like we are having, for such a length of time. Brrr!

Chicken Bog
1 (approximately 2 1/2 pounds) whole chicken
1 pound smoked sausage, sliced
1 medium onion, diced
2 - 3 celery stalks, sliced
1/2 cup (1 stick) butter
2 tsp. salt
1 tsp. freshly cracked black pepper
1/2 - 1 tsp. cayenne pepper
3 bay leaves
8 cups water
1 1/2 cups long grain white rice

Place chicken, sausage, onion, celery, butter, salt, both peppers, and bay leaves into your large soup pan. Add water and bring to a boil; reduce heat and simmer, partially covered, for 40 minutes. Remove chicken from pan and set aside to cool. Remove and discard bay leaves. Add rice and cook 10 minutes, uncovered. Then cover and cook another 20 minutes, until rice is tender. Meanwhile, remove skin and bones from chicken and discard. Add chicken pieces back to the pot.

New Orleans Red Beans and Rice

NO MATTER HOW YOU MAKE IT, Red Beans and Rice will always be a New Orleans legacy. Although today is Mardi Gras, I made this dish yesterday, Monday, which is the traditional day it is served in both homes and restaurants. According to legend, ham was typically served for Sunday dinner. Monday, laundry day, the leftovers were used to flavor a pot of beans which could simmer all day while the clothes were being scrubbed.

(I am so thankful for my washer and dryer).

There is no set recipe for this dish, but a few things are traditional. Some kind of smoky meat is used to flavor the beans, be it ham, tasso, bacon, fatback, ham hock, sausage. Red beans, dark red kidney beans, and light red kidney beans are all fine here. I used the latter. The trinity is always used--onion, celery, bell pepper, along with typical creole flavorings of thyme, bay leaves, and cayenne pepper.

Allow plenty of time to cook the beans, most of which is hands off time. In the end, you want the vegetables to have melted into a creamy sauce.























New Orleans Red Beans and Rice
1 pound dried red beans, inspected and soaked overnight
2 quarts water
1 meaty ham bone or a thick slice of ham cut into cubes
1 bunch scallions, including green tops
1 green pepper
2 stalks celery
3 medium onions
1/2 tsp. dried thyme
4 bay leaves
Cayenne pepper to taste
Salt to taste
Hot white rice to serve

Rinse beans and put into a big, heavy pot. Add water and ham. Set uncovered on a burner at medium heat. While the beans are warming, chop and add scallions, green pepper, celery and onions. Then add thyme and bay leaves.

When the mixture boils, reduce heat and cover. Stir every 20 - 30 minutes for three hours. Then, with a wooden spoon, mash about one-fourth of the beans against the side of the pot. If they don't mash easily, try again after half an hour.

Forty minutes after mashing the beans, taste and season with cayenne pepper, but don't use too much; this is supposed to be delicious but subtly flavored. Continue to cook while preparing white rice.

Ladle beans and sauce over the rice and serve. It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency.

Even more flavorful rewarmed after a night in the refrigerator.























PS. New Orleans is a city near and dear to my heart. And yes, I have been there during a Mardi Gras season.

Butternut Squash Risotto

REMEMBER WHEN I TOLD YOU ABOUT MY FIRST RISOTTO experience a few months ago? I had been thinking about it again and I still had aborio rice on hand, so I made it again. This time, I used butternut squash.

I looked at many recipes for butternut squash risotto and wound up incorporating elements from several different ones. Some call for roasting the squash, some cook the squash right along with the rice, but that method seemed a little risky. Another recipe I saw called for grating the butternut squash! I'm sure that would work beautifully, but I sure don't want to grate one of those things.

And of course, what has practically become my nemesis in modern cookery, chicken broth, was well represented amongst risotto recipes. I did not want my butternut squash risotto to taste like chicken.

I used spring water, seasoned with bay leaves and thyme, to make my risotto. Vegetable stock would be good and if you like chicken broth--go for it. I used both poached and roasted butternut squash, as well as onion, celery, and garlic.

I was very happy about the results and believe this is one of the best things to come out of my kitchen in a while. I will be making this again--probably for Thanksgiving, and I won't change a thing about the recipe other than adjusting for number of servings. As given this is enough for 2 to 3 people to have as an entree, or 5 to 6 as a side.

Butternut Squash Risotto
1 (approx. 2 lb.) butternut squash
4 Tbsp. olive oil
3 cups spring or filtered water
1 or 2 bay leaves, to taste
1 or 2 sprigs fresh thyme, to taste
1/4 cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 cup aborio rice
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated, plus more for serving
Salt and pepper, to taste

Preheat oven to 400 degrees.

Peel squash and separate the bulbous end from the slender end. Cut the slender end into cubes, toss with 2 tablespoons olive oil, and sprinkle with sea salt and freshly ground black pepper. Roast in the oven until golden brown on the outside and tender inside, about 30 minutes.

Cut the bulbous end of the squash in half. Use a spoon to scrape out the seeds, and cut squash into half-inch pieces. Heat the water, bay leaves, and thyme over medium heat. Drop in the squash pieces and leave to poach.

Over medium-low heat, warm a skillet then add the remaining 2 tablespoons of olive oil. Add the onions and cook until they become transparent, about 3 minutes. Stir in the celery and garlic. Cover and cook for 2 minutes. Increase the heat slightly and stir in the rice. Stir uncovered for about 5 minutes as this helps develop the toasty aroma of the rice.

Stir in the wine and let it bubble away to almost nothing. Reduce the heat and begin added the warm water, a ladle at a time, stirring gently and constantly during each addition. It will take about 20 minutes to reach the final ladle. By then, the squash in the water will have softened. Remove the bay leaf and thyme and using the back of the ladle, smash the squash, then stir into the risotto.

Dot the top of the risotto with butter, add a few grinds of black pepper, and sprinkle over the Parmesan cheese. Cover, remove from heat, and leave to rest for about 3 minutes, then stir through, checking the seasoning.

Spoon the risotto into shallow bowls and sprinkle with the roasted squash and additional grated Parmesan.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

Brown Rice Bowl with Grilled Halloumi Cheese and Massaged Kale

THIS SIMPLE AND HEALTHFUL MEAL IS TYPICAL of how we eat most of the time in the summer. We love fresh vegetables. We love brown rice. We love cheese. The black olives, roasted red pepper, and toasted pumpkin seeds please the eye and palate and make the dish more satiating.

A word or two about brown rice. I don't really care that much for the commercially available packaged brown rice found in typical grocery stores. When purchased from a Natural Foods Market, it can often be found in bulk bins. There, it will be fresher, organic, tastier, and less expensive. You will most likely be given a choice of long, medium, or short grain.

How do you choose? In my experience, long grain brown rice cooks up fluffier, medium grain is stickier, and short grain is creamier. Some nutritionists recommend using the fluffier long grain rice in summer and the creamier ones in cooler weather. I almost always choose medium grain and that is what is pictured here.

 This was our first time experiencing  Halloumi Cheese, which the package described as the "Grilling Cheese of Cyprus". I think my husband was somewhat dubious about it because it was squeaky on the teeth. I believe he felt the texture was a little suspect. He even asked, "What kind of animal is this from"?  (Answer: Sheep).

Myself, I loved it and I will buy it and use it again. Pritchard Parker will be more receptive next time--it was just not what he expected. But it was exceptionally delicious!

For the greens, I used kale, one bunch of red kale and one of lacinato. Here they are going for a little swim in my sink. After the greens were washed and dried, I massaged them with lemon juice, sea salt, and olive oil as I did in my Massaged Kale Salad.



















Brown Rice Bowl with Grilled Halloumi Cheese and Massaged Kale
(4 servings)
1 cup brown rice
2 cups water
2 bunches kale
Juice of 1 lemon
Olive oil
Sea salt
1 red bell pepper, roasted and chopped
1 cup (approx.) black olives
8 oz. Halloumi cheese
1/4 cup toasted pumpkin seeds

Place rice and water in a heavy saucepan and bring to a boil. Cover, lower heat to a bare simmer, and cook for 50-55 minutes. Stir and taste rice. If needed, add about 5 more minutes cooking time. Remove from heat and keep covered.

Wash and dry kale. Remove large stems, cut or tear into bite-sized pieces, and place into a large bowl. Sprinkle with sea salt and squeeze on the lemon juice. Drizzle with olive oil. Massage for 5 minutes, until desired tenderness,

Cut the cheese into 8 slices. Saute in a little olive oil, over medium heat, until golden on each side.

Arrange the rice, kale, cheese slices, peppers, and olives on a plate or salad bowl. Sprinkle with the pumpkin seeds. If desired, sprinkle a little tamari or soy sauce on the rice.

Cherry Wild Rice Salad with Mango Vinaigrette

I RECENTLY PARTICIPATED IN A GROUP DISCUSSION facilitated by a Registered Dietitian who advocates following an anti-inflammatory diet. The RD was obviously very well educated and knowledgeable. He was also relaxed and likeable in an unassuming and appealing way.

More importantly, for me,  he was a cook and gave a lot of helpful food preparation tips. He also had personal experience with many of the fantastic grocery stores and specialty markets in our area, regarding specific product availability and also pricing comparisons. And his shopping research covered stores from the discount box to the most shi-shi boutique.

The anti-inflammatory diet is based on fresh vegetables and fruits, whole grains, beans and legumes, healthy fats, fish and seafood (and more) while eliminating refined flours, sugars, and processed foods. It was developed by Dr. Andrew Weil, on the belief that chronic inflammation is at the root of many serious illnesses.  The diet promotes the foods which reduce inflammation while providing steady energy and plenty of vitamins, minerals, essential fatty acids, and dietary fiber. 

I really enjoyed the meeting because the study of nutrition and health has been near and dear to my heart all my life.

The secret to this wild rice salad is the dressing and the secret ingredient of the dressing is mango chutney. Which is not on the anti-inflammatory diet pyramid. Otherwise this salad as a meal perfectly fits the bill.

Over the years I have made this salad with different fruits; apples and grapes in fall, dried apricots and raisins in winter. I have used sliced almonds or walnuts rather than the toasted pecans I have used here. The original recipe came from the one-of-a-kind, and now defunct, Blue Moon Bakery in downtown Asheville, North Carolina. I savored their Wild Rice Salad so many times, always trying to analyze it so I could make it myself.

It was years later that I finally learned the secret ingredient. I wrote about it once before, here at my blog.

Wild Rice Salad with Mango Vinaigrette
8 oz. wild rice, cooked according to package directions, and cooled
1 red bell pepper, chopped
6 green onions, sliced
1 small sweet onion, chopped
2 stalks celery, sliced
2 cups fresh cherries, pitted and sliced
1 cup pecans, toasted
1/2 bunch (approx. 1/2 cup) minced parsley

Combine all ingredients and mix well. Dress with the following dressing.


Mango Vinaigrette
1/4 cup mango chutney
2 Tbsp. red wine vinegar, or more to taste
1/2 cup olive oil
Sea salt and freshly ground pepper, to taste

Puree the chutney and vinegar, then slowly drizzle in the olive oil. Mix the dressing into the rice mixture. Adjust the vinegar, salt and pepper, to taste.

Buttery Fresh Spinach Risotto

CAN YOU BELIEVE I had never eaten risotto until a couple of weeks ago? A notable lapse in my gustatory experiences and pleasures.  Although absent from any Southern menu I ever read, that is no excuse. I was aware of this beloved dish. . .it just never appealed to me. I thought it looked like mushy, overcooked white rice.

Recently, my husband and I had the pleasure of dining at a supremely delicious Italian restaurant in beautiful downtown Asheville, North Carolina. I ordered one of the specials for the evening which came with risotto as a side. One taste and I was in love! I could barely focus on the entree I was so savoring the risotto. I learned, then and there, that risotto is not soggy rice but rather creamy, al dente rice.

I ate every word I ever said about risotto and made a vow to cook it at home.  I did, and we loved it.  After some research, I decided on a recipe and method graciously provided by Lidia Matticchio Bastianich. And now that I have followed her recipe, precisely, to the best of my ability, I can't wait to try variations--sweet potatoes? Mushrooms? Eggplant?  Stay tuned. . .

Buttery Fresh Spinach Risotto
4 Tbsp. olive oil
2 cups chopped onion
1 tsp. salt, divided, plus more to taste
2 cups Aborio rice
1 cup white wine
6 to 8 cups very hot water (keep hot on stove near the risotto pot)
10 ounces fresh spinach, washed, dried, and sliced into 1/2-inch strips
6 Tbsp. butter, cut into pieces
1/2 cup Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

Put the olive oil, onions, and 1/2 teaspoon salt in a heavy 10-inch saucepan over medium heat. Cook, stirring frequently, until the onions are wilted and starting to color. Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pain. Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.

Ladle in 2 cups of hot water, enough to cover the rice. Cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.

When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt. Cook, stirring frequently, as the risotto develops its creamy suspension. Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.

After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed. When done al dente and creamy, turn off the heat.

Drop in the butter pieces, stir vigorously, then beat in the 1/2 cup of grated cheese, and grind black pepper generously on top.

Serve immediately.

Spanish Rice

 A NICE HEALTHFUL SALAD-AS-A-MEAL was on the menu for the evening. That is until I went outside.  It was an overcast spring day and the temperatures weren't that bad--in the forties. The kicker was the windstorm in progress. The wind had been howling for hours and we had even lost our electricity during the night. When I went out into the very damp and cool day and the wind hit me--damn, it was cold! I quickly scurried back inside and dismissed the salad idea. I wanted something warming to eat and I didn't want to go back out in the wind to get it.

After looking around the kitchen, I decided on beans and rice--always on hand and always good.  And to make a humble dinner seem more special, I made it Spanish Rice.

Made with short grain brown rice, the recipe starts with sauteing onions until translucent and then sauteing the rice until it is golden brown, just like a traditional white rice Spanish rice would be made. Because the brown rice gives the dish more substance, it can serve well as a main dish. Top it with cheese or sour cream if desired.

Spanish Rice
1 Tbsp. olive oil
1 large onion, diced
1 1/2 cups short grain brown rice
1 bell pepper, diced
2 stalks celery, diced
1 small can green chilies, diced
2 cloves garlic, minced
1 (28 oz.) can chopped tomatoes, drained, liquid reserved
3 cups liquid (juice from tomatoes plus broth or water)

Heat oil in deep skillet or 3 quart sauce pan. Saute onion until translucent. Stir in brown rice until it is beginning to turn golden. Add bell pepper, celery, green chilies, garlic, tomatoes and liquid. Stir well to combine, bring to a boil, reduce heat, cover, and simmer for 45 minutes. Mixture should be creamy, not dry.

Braised & Steamed Vegetable Rice Bowl with Miso Tahini Sauce

IT'S OFFICIAL. I am tired of hearty soups and stews.

Though padding around the kitchen in my sock feet and sweat pants yoga pants, stirring a fragrant pot of soup,while outdoor temperatures plummet, is a favorite pleasure, enough is enough.

I love the winter with its beautiful snow, icicles, wind, cold, cold, cold, bare trees. I love the peace and quiet of it. The coziness. The closing in, bundling up, warm blankets, fuzzy sweaters. And yes, stirring great pots of steaming soups and stews. Having the oven on for hours on end while baking breads, cakes, and cookies.

We have plenty of cold days and nights before the weather turns. But I am seeing and hearing birds sing and I am beginning to transition my cooking. I need green and crisp and color.

For this rice bowl, I used a wok with a steamer atop. This method began by washing and trimming/slicing all the vegetables.  I set aside the carrots, onions, and mushrooms to cook in the wok, both for tenderizing and for adding flavor to the steamer. In the steamer, I arranged broccoli florets, baby bok choy, sugar snap peas and covered them with a layer of fresh spinach leaves.

Heat a small amount of oil, including a dab of toasted sesame oil if desired, until hot. Toss in the onions, carrots, and mushrooms. Stir and fry for about 1 minute. Add about 1/2 cup water. Stand back--the pan is going to starting hissing and steaming. Quickly place the covered steamer on the wok; you don't want to lose the fragrant steam. Lower heat to medium and let the vegetables braise (in the wok) and steam (in the steamer) for about 5 minutes or until your desired tenderness.

Serve with brown rice and drizzle with Miso Tahini Sauce.

Miso Tahini Sauce
1 Tbsp.freshly grated ginger
1 clove garlic, minced
1 Tbsp. Miso
1 Tbsp. Tahini
1 Tbsp. honey
1/4 cup rice vinegar
1 tsp. toasted sesame oil
3 Tbsp. olive

Combine all ingredients in blender until smooth, scraping down sides as needed.  

The next day, I chopped the leftover vegetables and along with bits of blue cheese, Swiss, and extra sharp cheddar, I made a quiche. Another transitional food.

Crock Pot Gumbo

THIS IS A RE-POST WITH updated though not necessarily improved photos. I originally posted this recipe in January, 2010 and again last year. I have made it a few times and I still stand by the recipe. Enjoy.

The best Southern Gumbo I've ever eaten comes from my own Mother's Alabama kitchen. After we visited several years ago and she had cooked it, I asked for her recipe, which she happily provided.

It was some time later, when I made it at home myself, that I realized what a true labor of love went into Mama's huge pot of gumbo.  I was over that stove for hours! I thought I would never be done. Every step seemed to take forever.  

I was quite happy the day I made a truly tasty gumbo in the crock pot and have made it several times since. It may not be as excellent as Mama's, but it is still very delicious.

The secret to an authentically flavored gumbo lies in a deep, dark, rich, mahogany colored roux, which is an art in itself.  Mary, of Deep South Dish gives an excellent tutorial explaining roux, and a method for making it in the oven.

Another essential in gumbo is what Cajun cooks refer to as their trinity--onions, celery, and green bell pepper. And thirdly, okra. Any combination of meats and seafood can be used. I use chicken, sausage, and shrimp. Lucky you, if you have access to fresh seafood--load it up, oysters, crab, you name it.  

Crock Pot Gumbo
1 lb. smoked sausage, sliced
1 lb. boneless chicken
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 plump cloves garlic, minced
1 lb. sliced okra (frozen is fine)
1/2 cup roux
1/2 cup water
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 quart tomatoes, undrained

Layer ingredients, in order given, into the crock pot but don't stir. Cover and cook on high for 1 hour. Lower heat to low and continue cooking for 7 hours. 

About 10 to 15 minutes before serving, add:
1 lb. shrimp, peeled and deveined
1 tsp. Old Bay Seasoning
Juice of 1 lemon
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped fresh parsley
1 tsp. hot pepper sauce, such as Tabasco

Cook until shrimp are done but not overcooked. Adjust seasonings, including the addition of salt and pepper to taste.

Ladle into soup bowls, top with a scoop of hot rice, and pass the hot sauce. 

A Fondly Compiled Compendium of Black-Eyed Pea Recipes

Black-Eyed Pea Curry

Baked Sweet Potato with Black-Eyed Peas

Texas Caviar

Hoppin' John

Crock Pot Black-Eyed Pea Soup

Creamy Rice Pudding

I had some organic milk in the fridge which was getting close to date. Because I was also considering the Indian meal I was preparing to cook, I decided to make rice pudding. Rice pudding is a dessert I have always loved. It is not too sweet and because it has nutritional benefits on its side, one I have made often over the years. 

Rice pudding is a very flexible dish. It can be cooked on the stovetop or baked. It can be made with any kind of rice, any kind of milk, and many different fruits and nuts can be added for additional texture, flavor, and health. Also a number of spices work well--cardamom, saffron, cinnamon.  I have baked it with brown rice, soy milk, and dried apricots. The possibilities really are endless.

Here, I have cooked it on the stovetop using basmati rice, organic whole milk, golden raisins, and finished with a sprinkling of freshly grated nutmeg. 

Creamy Rice Pudding
3/4 cup uncooked basmati rice
1 1/2 cups water
2 cups milk, divided
1/4 cup sugar
pinch of salt
1 egg, beaten
2/3 cup golden raisins
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to a simmer, cover, and cook rice for 20 minutes. Turn off heat and leave the pan undisturbed for 10 minutes.

Remove the lid and fluff the rice with a fork.  Add milk and sugar, along with a pinch of salt. Cook over medium heat until thick and creamy--15 to 20 minutes.

Meanwhile, beat the egg and combine with the additional 1/2 cup milk and the raisins. Stir into the rice mixture and continue to cook for 2 minutes more, stirring constantly. Remove from heat and stir in the butter and vanilla.

Pour into a serving bowl. Delicious served warm or very cold.

Shared with Sweets for a Saturday #11 at the blog, Sweet as Sugar Cookies