Slumbo Gumbo

Let’s Celebrate our Journey with some good ole’ Slumbo Gumbo…by Sunny Anderson
slumbo gumboIngredients
5 tablespoons butter
2 tablespoons olive oil
1 large Vidalia onion, diced
3 stalks celery, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon file gumbo powder, plus extra for garnish
1 bay leaf
1 1/2 teaspoons cayenne
1 1/2 teaspoons paprika
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon dried thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon black pepper, plus more for seasoning
1 (4.5-ounce) can tomato paste
5 cups seafood stock (or 2 (8-ounce) bottles clam juice)
1 pound haddock, cut into 1 1/2-inch pieces
1 pound shrimp, shells removed, deveined
12 oysters
1 1/2 cups lump crabmeat, picked over
2 tablespoons hot sauce
4 cups cooked rice (brown)
Directions
Heat butter and oil in a 6 to 7-quart stock pot over medium-high heat. Add onions, celery, pepper, and garlic and saute for 5 minutes, until softened and slightly caramelized. Add gumbo powder, bay leaf, cayenne, paprika, salt, thyme, oregano and pepper and continue cooking, another minute. Add tomato paste and cook until it browns, another 4 minutes. Add seafood stock, bring to a boil then reduce heat and simmer 30 minutes. Right before serving, add haddock and continue to simmer for 5 minutes, then add remaining seafood. Cook another 5 minutes. Add hot sauce, and season with salt and pepper, to taste. Serve over rice and sprinkle with file powder.
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Carb Buster

carb busterIngredients

  • 1 Tablespoon Butter Or Olive Oil
  • 1/2 cup Diced Zucchini
  • 1/2 cup Diced Yellow Squash
  • 1/2 whole Medium Onion, Cut Into Chunks
  • Salt And Pepper
  • 1 whole Tomato, Sliced Thick
  • 2 whole Eggs
  • 1 teaspoon Vinegar
  • 1 slice Cheese (Monterey Jack, Pepper Jack, Swiss, Etc)

Preparation Instructions

Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. Remove from the heat and set aside.

Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.

Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.

Sprinkle eggs with salt and pepper and serve!

Note: Add a link or two of chicken or turkey sausage if desired.

Recipe courtesy of: http://www.pioneerwoman.com

Grilled Clams with Chorizo by Michael Symon

steam clams and sausageingredients
  • 2 pounds Little Neck or Cherrystone Clams (cleaned)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Olive Oil (for drizzling)
  • 1/2 pound Dried or Smoked Chorizo (slice into 1/4″ thick pieces)
  • 1 pint Cherry Tomatoes
  • 1 Jalapeno (sliced)
  • 4 Garlic cloves (sliced)
  • 12 ounces White Wine
  • 2 tablespoons Unsalted Butter
  • 1/2 cup Parsley Leaves (roughly chopped)
  • good crusty Bread (for grilling)

Instructions:

Preheat grill to medium-high heat. ( the oven for 500 degrees)

Lay out 4 large pieces of foil, doubled up. On each piece of foil, place 1/2 pound Clams, some sliced Chorizo, Tomatoes, some Jalapeno (more or less to taste,) a clove’s worth of Garlic, 3 ounces White Wine, 1/2 tablespoon Butter and a good drizzle of Olive Oil. Season well with Salt and Freshly Ground Black Pepper. Seal the packages by bringing up all 4 corners then crimping and sealing together

Place all of the packets on the grill with the lid down for 8-10 minutes, or until all of the Clams have opened. Drizzle your Bread with Olive Oil and place it on the grill until it’s heavily marked then set aside. Tear open the packets and serve with the grilled Bread!

Non-Guilty Comfort Food

southwest-veggie-nachos-fore296Southwest Veggie Nachos

INGREDIENTS

  • Vegetable oil cooking spray
  • 6 oz baked tortilla chips
  • 1 can (15 oz) low-sodium black beans, rinsed and drained
  • 1 green bell pepper, diced
  • 1/2 cup frozen corn, thawed
  • 1/4 teaspoon ground cumin
  • 1/4 cup sliced black olives
  • 3 tablespoons pickled jalapeño slices
  • 1 1/2 cups reduced-fat shredded Mexican blend cheese
  • 4 large plum tomatoes (about 12 oz), chopped
  • 1/2 cup chopped red onion
  • 1/4 cup cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1/2 avocado, diced

PREPARATION

  1. Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

The skinny

315 calories per serving, 10 g fat (3 g saturated), 41 g carbs, 10 g fiber, 15 g protein

Recipe Courtesy of SELF…http://www.self.com/fooddiet/recipes/2013/02/southwest-veggie-nachos

The Best Greens

The Best Greens 4 You!!!

Spinach1Spinach

A great source of iron, spinach tops the heap. “Just one cup of fresh spinach provides almost double the daily requirement of vitamin K, which plays an important role in cardiovascular and bone health,” says Joy Bauer, nutrition and health expert for the TODAY show and the bestselling author of Food Cures. “It’s filled with antioxidants, including vitamins A and C.

KaleKale-Chips

“Kale is surging in popularity and rightfully so,” says dietitian Sharon Palmer, author of The Plant-Powered Diet. “It’s packed with vitamin K, as well as vitamins A and C, fiber, calcium, and more, so you can work a lot of important nutrients into your day if you include it in your diet.” Since its leaves can be tough, Palmer recommends massaging a dressing of lemon juice and extra virgin olive oil into them by hand (or even marinating the kale overnight), then adding your toppings, such as dried cranberries, walnuts, chickpeas, and sunflower seeds.

collardsCollards

Commonly used in Southern cooking, these underrated but very tasty greens get a high rating for their health properties. “They’re a good source of calcium and vitamin K—boasting more than 150 micrograms of vitamin K per cup of raw, chopped leaves—more than 150 percent of the average adult woman’s needs,” says dietician Lauri Boone, author of Powerful Plant-Based Superfoods. “Although you can cook them, I enjoy them raw—their large broad flat leaves are idea for creating wraps.” She suggests using them like you would a tortilla and filling them with a variety of thinly sliced vegetables and a spread of hummus or mashed avocado.

Veggie Couscous and Tomato Salad

vegetable couscousCooking Yourself Thin

Veggie Couscous and Tomato Salad

Serves 4
Calories per serving: 205

1 cup couscous
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 carrots, peeled and diced
1 fennel bulb, trimmed and diced
2 tomatoes, cored, seeded and diced
2 scallions, thinly sliced
1/2 cup finely chopped fresh mint leaves

1. Cook couscous according to the package directions. Drain and cool to room temperature, then transfer to a large bowl.

2. Meanwhile, whisk together the garlic, lemon juice, oil, salt and pepper. Add the carrots, fennel, tomatoes, scallions and mint to the couscous. Pour the dressing over and stir until well mixed.

Tuscan Bean Spinach Soup

tomato and spinachIngredients

• 29oz tomatoes, diced, with garlic & onion, canned, 2-14 1/2 ounce cans, undrained
• 14 1/2oz fat free reduced sodium chicken broth, 1-14 1/2 ounce can
• 2tsp sugar
• 2tsp dried basil, leaves
• 3/4tsp Worcestershire Sauce, low sodium
• 15oz unsalted canned navy beans, 1-15 ounce can rinsed and drained (or other small white beans)
• 3oz fresh baby spinach (or chopped spinach leaves, stems removed)
• 2tsp extra virgin olive oil

Directions

1. Combine tomatoes with juice, chicken broth, sugar, basil, and Worcestershire sauce in Dutch oven or large saucepan; bring to a boil over high heat. Reduce heat and simmer, uncovered, 10 minutes.
2. Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.
3. Remove from heat; stir in oil just before serving