Jambalaya

Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of West Africa, Spain, and France, especially in the West African dish Jollof, the Spanish dish Paella (native to Valencia), and the French dish known as Jambalaia (native to Provence).

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I combined a couple of recipes and added a few ingredients of my own.  I didn’t have chicken but would have added that to enhance the flavor. I love shrimp and would have added it at the end, but my husband does not eat it.

Ingredients:

2 TBL olive oil (EVOO)

1 pound sausage ( I used mild Italian that I made)

1 onion (chopped)

1 red or yellow bell pepper (chopped)

3 stalks celery (sliced thinly)

3 garlic (chopped)

2 TSP Cajon seasoning

1 TSP oregano ( I prefer fresh)

Pinch of Cayenne

1 TSP Scallions (white part) and save the green and slice for serving

14 oz chopped tomatoes with chili

Beef stock ( one container) I used homemade chicken stock

2 cups cooked rice

1 cup of okra (fresh or frozen-thawed)

Add some shrimp if you like it

  1.  Sauté chicken in olive oil until cooked and the sausage is lightly browned.  Set aside.
  2.  Sauté the onion, bell pepper, celery,  and garlic until soft.
  3. Add rice, liquids, and seasonings.  Add the cooked rice, chicken (or beef) stock, crushed tomatoes, Cajun seasoning, oregano, cayenne, and bay leaf.  Give everything a good stir.
  4. Cover and cook.  Then cook for 20 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
  5. Add the okra and shrimp and cook for 5 minutes or until the shrimp is pink and opaque.
  6. Taste and season with salt and pepper (add Cajun seasoning, if needed).
  7. Serve warm.  Garnished with green sliced scallions and enjoy!
Jambalaya

Sausage & Chicken Soup

Since we have a lot of sausages leftover from my birthday, I am attempting to find creative ways to use it, so we don’t get tired of it or waste it. This soup was rich and very delicious and I would definitely make it again.  Add a little crust of bread for dipping and it is a wonderfully easy dinner.  You could add a little rice or pasta of preference if you need more substance to your meal.  I used all low-sodium products to make it healthier than the original recipe.  I threw a little shave Parmesano Reggiano on top, but I do that to a lot of dishes.   Enjoy this Fall soup!

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Ingredients

 to Add all ingredients to list

Direction

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Sausage & Chicken Soup

Tarta de Santiago Recipe – Spanish Almond Cake

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An authentic recipe for the Spanish Almond Cake found on the Camino de Santiago.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course: Dessert, Snack
Cuisine: Gluten-Free

Ingredients

  • 1/2 pound (1 3/4 cups) whole almonds, preferably blanched
  • 6 large eggs separated
  • 1 1/4 cups superfine sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Confectioners’ sugar for dusting

Instructions

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to fold it quite a bit).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners’ sugar. Or, if you like, cut a St. James Cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners’ sugar, then remove the paper.

Notes

Stencil the top of the cake using the traditional cross symbol of Saint James.
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Tarta de Santiago Recipe – Spanish Almond Cake

Paleo Sausage & Cauliflower Casserole

1.jpgIngredients

1 head of cauliflower, cut into florets

1 tbsp extra virgin olive oil

8 oz. Italian sausage, casings removed

1 medium yellow onion, diced

5 cloves garlic, minced

4 sprigs thyme

1 28-oz. can whole peeled tomatoes

1/2 cup almond flour

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Directions

  1. Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
  2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
  3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
Paleo Sausage & Cauliflower Casserole

The Art of Turning 70 Years Old!

Turning seventy is a pretty big marker in your life, kind of like a “land-mine”.  You are there, it is the climax, as unfortunately, it is mostly downhill after 70, with health issues, brain issues and with what personally worries me the most: stamina!

As we go through life we make wonderful friends, have wonderful adventures and experiences, enjoy our family time and spend a lot of time working at some job to support our lifestyle and our hobbies, adventures, and family.  We live hectic busy lives racing from event to event, sport to sport, meeting to meeting and don’t realize we love it, till it is done and our children are grown and live elsewhere. But the memories and the joy of them remain.

I am lucky enough to have one beautiful granddaughter that spends time with me throughout the year, but does not live closeby; so I do miss the everyday experiences with her and regret she does not live closer.  Still, at eight we have a wonderful and loving relationship.

This year I decided to have a party for my Birthday, which I have not done since I was sixty and will not do again unless I turn 100. (But I will be too senile by then to know if I had one or not) . Ha Ha

My youngest son and granddaughter and I made seven types of sausage one summer day and ate the “go-betweens” for dinner.  That is called “not changing and cleaning the sausage stuffer between recipes”.  They were so good, my husband and I made two more kinds one night after he got home from work.  It was a lot of fun and over 100 sausages of all different kinds were made.

I had decided to have a 70th Birthday party, so sent out Evites and Emails to about 150 friends and family.  I used to have parties with my women friends when I was in my late forties and early fifties and single, and more than one hundred people would show up.  I would make the entree, and everyone would bring food and wine.  It was easy and great fun!  One year everyone had to wear red, so my whole house was a sea of red.  One year it was a “silly slipper” party and the best slippers won a price.  Invitations were mailed and each person could meet a friend.  We all made lots of new friends this way and had fun and lots of laughs.  I had expectations of this being the same for my 70th!

My dear friends of forty years came up from Del Mar for the celebration, and friends of fifty years came, even after recent back surgery.  Most of my book club, my Table Five Women’s group, and a variety of neighbors, ex-students and local friends came and we had a lovely evening.  But it was not the hundred or more that used to arrive.

Glam shortened 3

The Evite card had a photo of me at 30 saying the “Glamour is Gone”, but the party has just begun.   In many ways that is just not true.  I believe the quiet time of life has just begun.  Since I am no longer working, I awake when I desire. (not too late with new puppy) and enjoy my days painting, cooking and reading  (Seventy-five books last year and fifty-one so far this year). I no longer participate in Rotary or the local Chamber and interestingly enough only one person attended from those years of service.

This Birthday is the last of the big parties I will attempt to have.  We may be eating sausage for the next ten years anyway.  I so very much appreciate my friends that took the time to stop by and love the cards and several gifts.  I have come to the realization, that as our friends grow older, they travel more, spend time with newly extended families and do not respond to invitations.  In life, we are always learning. I love all the Birthday Greetings that I receive via Social Media and accept that Social Media is beginning to replace or attempting to replace meaningful relationships.

I remember when, before cell phones with contact lists, I had over a hundred telephones memorized and now I cannot even tell you those of my spouse or my sons without referring to my cell phone.  Email and text and messages via Facebook have replaced many happy phone calls and coffee dates with friends.  Thinking about this I wonder what it will be by the time I turn eighty?

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None of this is a complaint!  It is a realization that life changes as we age.  Our families live all over the world.  Our friends are busy with their families traveling all over the world to stay close to them. My summer birthday date sends people to weddings and the births of grandchildren; the last hurrah of good weather for those traveling in this area and people so much on the go there is not enough time for everything.

I had really wanted to just go to Ireland, but that was not in the cards.  From now on I am going to be traveling on my birthday and enjoying it.  No more weeks of prep for a party or a day or two of clean up afterward.  I am accepting that I am too old and too dang tired.

I have always been lucky in life that I have wonderful friends and I intend to keep them close and love them more than ever, but I am going to put “me first” for once and save my money and travel and paint.

So Happy Birthday to Me and thank you to all my family and friends for making it wonderful!!!

 

 

 

The Art of Turning 70 Years Old!

Cantalope, Tomato & Avocado Salad with Butter Garlic Baked Pork Chops

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Servings 4

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

Calories 192

Carbohydrate 22g

Protein 3g

Fat 13g

Ingredients

  • 3 tablespoon(s) lime juice
  • 4 teaspoon(s) honey raw
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) sea salt coarse
  • 1 medium cantaloupe(s) quartered and seeded
  • 1 medium avocado(s)
  • 1 cup(s) tomato(es) cherry or grape, halved

Instructions

  1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
  2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon, discard skin. Slice each wedge lengthwise into 1/2 inch pieces.
  3. Cut each avocado in quarters lengthwise and then into 1/2 inch thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

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Garlic Butter Baked Pork Chops (Super easy to make!!!)

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

INGREDIENTS

2 medium-sized heritage breed pork chops

kosher salt and freshly ground black pepper

4 tablespoons grass-fed butter — melted (use ghee if you’re doing whole30)

1 tablespoon fresh thyme — chopped

2 cloves garlic — minced

1 tablespoon extra virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 375°F.

2. Season the pork chops with salt and pepper, and set aside.

3. In a small bowl, mix together the butter, thyme, and garlic. Set aside.

4. In a cast-iron skillet, heat the olive oil over medium heat.

5. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.

6. Pour the garlic butter mixture over the pork chops.

7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-12 minutes. The time depends on the thickness of your pork chops.

8. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

Cantalope, Tomato & Avocado Salad with Butter Garlic Baked Pork Chops

Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

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In just 30 minutes you can have restaurant-worthy seared scallops ready for a delicious weeknight dinner. This summertime recipe makes great use of your garden tomatoes and basil. Sea scallops called large or jumbo scallops, are up to three times larger in size than bay scallops. They have a sweet, delicate flavor and slightly chewy texture. The jumbo scallops make great main dishes, and the smaller bay scallops are ideal stirred into pasta dishes or tossed onto salads. Look for dry-packed scallops, which are packed without extra water or preservatives. This helps them brown nicely when cooked. Dry-packed scallops have a shorter shelf life than wet-packed scallops, so cook them the day you buy them.

How to Make It

Step 1

Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium-high. Add onion; cook, stirring occasionally until softened and beginning to brown, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, 2 tablespoons of the basil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper; cook, stirring occasionally, until tomatoes burst and release their juices, 6 to 7 minutes. Continue to cook, stirring occasionally, until sauce thickens slightly, 1 to 2 minutes. Transfer to a bowl; cover and keep warm.

 

Step 2

Wipe skillet clean. Pat scallops dry with paper towels, and season with remaining 1/4 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in a skillet over high. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side. (Do not overcook.)

 

Step 3

Cook orzo according to package directions; drain. Stir in butter and parsley.

Step 4

Divide orzo among serving plates; top each with about 2/3 cup tomato sauce and 4 scallops. Sprinkle evenly with remaining 2 tablespoons basil.

Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

Easy Chicken Dinner

chicken.jpgIt is warm outside and the sun is shining and I really don’t want to be in the kitchen, so an easy quick dinner it is!  I recently picked up the new America’s Test Kitchen’s “Simple” and adapted one of the recipes to my liking.  The recipe was Chicken with Tomato Salsa.

For the salsa:

Cut a cup or so of cherry tomatoes into quarters

Add 3-4 cloves of garlic, finely chopped

1 teaspoon of good olive oil

Sliced basil to taste

Salt & Pepper and maybe a little red pepper if you want more of a kick to it

I added half an avocado (cut into 1/4″ pieces)

Mix together and put aside.

For the chicken:

I used two chicken breasts and cut them in half, so they would be thinner and cook faster. Dipped them in two stirred eggs (but one might work), dipped them in a mixture of gluten-free panko and parmesan and quickly sauteed (about 2 minutes per side) in olive oil.

*Here is a tip: 

When using olive oil, always heat the pan before you add the olive oil.  But with butter melt it in a pan that heats as the butter melts.  

Serve on a nice platter with the extra basil for decoration!  And of course, put the tomato salsa on top.  Delicious, moist and very pretty.

BEETS

This is the easiest way I know to cook beets.  Wash the beets, cut off the greens and a bit of the other end.  Peel, but on a cooking tray (I line with aluminum foil – so I don’t have to scrub it), put a little olive oil (EVOO), salt and pepper and bake for 30 minutes at 425°.

Enjoy this easy and fast (other than the time the beets take to cook) dinner.

 

 

 

Easy Chicken Dinner

Pommes Duchesse

French Pipped Potatoes

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They were to be piped with a 3/4 star tip, but I did not have one so used a 1/2 round tip.  I will be buying a 3/4 star tip today.  Ha Ha

Yield: Serves 4

Ingredients

  • 12 lb. russet potatoes (about 4)
  • 4 tbsp. unsalted butter softened
  • 2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
  • 18 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 12 hours; let cool, then peel and pass through a food mill or ricer.
  2. Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a 34” star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 12” cones about 2″ high. Brush with egg mixture; bake until golden brown, 40–45 minutes.
Pommes Duchesse

Three Cheese Gourgeres

Cheese Gourgers.jpgYield: Makes About 4 Dozen

Ingredients

  • 34 cup whole milk
  • 8 tbsp. unsalted butter, cubed
  • 12 tsp. kosher salt
  • 12 cups flour
  • 5 eggs, at room temperature
  • 4 oz. Comté cheese, grated
  • 4 oz. Emmentaler cheese, grated
  • 4 oz. Gruyère cheese, grated

Instructions

  1. Heat oven to 425°. Bring milk, butter, salt, and 13 cup water to a boil in a 4-qt. saucepan over high. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon until slightly dried, about 2 minutes. If the dough is not dry enough, the gourgeres will not rise when cooked.  Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating well after each addition, until dough is smooth; stir in half each of the cheeses.
  2. Transfer dough to a piping bag fitted with a plain 12” tip. Using a swirling motion, pipe 1 12“-tall mounds of dough, about 1” in diameter, onto parchment paper-lined baking sheets; sprinkle tops with remaining cheeses. Place in oven and reduce temperature to 375°. Bake gougères until golden brown, about 30 minutes.
Three Cheese Gourgeres