Trinity Gumbo

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The key ingredient to making yummy & fast gumbo!

The key ingredient to making yummy & fast gumbo!

I call this “Trinity Gumbo” because Cajun cooking often uses the “Holy Trinity” of onions, green peppers and celery as a base, and because I use a combination of chicken, andouille sausage and shrimp. This is a great dish to make on a Sunday and eat throughout the week – it’s almost better as leftovers after the flavors all meld together! This recipe is a hybrid of one I got when I took a cooking class in New Orleans and one of the back of the key ingredient, Chef Paul Prudhomme’s Magic Gravy & Gumbo Mix.

Trinity Gumbo

2 green peppers, cored, seeded & chopped up finely

1 large onion, peeled & chopped finely

1 lb. celery, chopped finely

2 T. olive oil

2 T. butter or margarine

1 pkg. (12 oz.) andouille sausage, halved & sliced

Combine all of the above ingredients except andouille in a large saute pan over medium heat. Cook until veggies are very soft and starting to brown. Add andouille until it begins to curl at the edges.

1 lb. boneless chicken breasts or thighs, cubed

1 T. olive oil

While the Holy Trinity is cooking, in a separate saucepan, cook the chicken in the oil just until white.

8 c. low-sodium chicken broth

8 oz. Gravy & Gumbo Mix

2-3 bay leaves

1 lb. peeled & deveined shrimp (either tail on or off)

White rice (cooked according to instructions)

Heat the chicken broth with the bay leaves until almost boiling, then add in the gumbo mix, chicken, and Holy Trinity. Heat thoroughly, then just a few minutes before serving, add in the shrimp and heat until the shrimp are cooked, just a few minutes. Remove the bay leaves. To serve, place a big scoop of the rice in a bowl and ladle the gumbo over it. Sprinkle with file’ gumbo powder & enjoy!

Taco Soup

No-Fail Taco Soup

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There are so many delicious and convenient soups available now that it’s hard to justify taking the time to make it at home. The perks of making it yourself are that you can make enough to feed the family, take leftovers to work all week, AND probably still have enough to freeze and eat months later when you don’t feel like cooking! You can also season it to your own liking – many of the store-bought varieties are too high in sodium for my taste.

When you make soup at home, you can also add, leave out, or substitute ingredients easily. Below is my version of what we called “taco soup” growing up. It seems like everyone has their own favorite recipe, and if you look online, there are infinite ways to switch it up. I began calling this my “No-Fail Taco Soup” because it’s a basic recipe where you really can use whatever is in your cupboard or freezer, in whatever portions, season to your own tastebuds, add toppings afterward to flavor it even more, and it always turns out tasty!

No-Fail Taco Soup

1-1/2 lbs. ground meat (beef, turkey, chicken or a combination)

1 package of taco seasoning mix

1/2 or whole large yellow onion, peeled and chopped

(3) 14.5 oz cans diced tomatoes

(2) 11 oz cans of southwestern style corn

(4) 15 oz. cans of beans (I prefer black, garbanzo, white, and kidney but you can also use pinto or all the same type)

1 T. cocoa powder

1 c. water or broth

In large skillet, brown the ground meat and drain off liquid and fat. Return to skillet and add taco season per the directions on packet.

Pour all the beans into a strainer and rinse off. Transfer beans to a large slow cooker and add the cans of corn and tomatoes with their liquid. Add in the cocoa, water or broth, and ground meat mixture. Stir and cook on low for 4-6 hours.

Serve warm and top with crunched up taco chips, sour cream, grated cheese, chopped onions, cilantro, hot sauce and salt or pepper to taste (I usually leave out the additional salt since the taco chips and cheese have enough).

Notes:

• If you like your soups peppier, add in a bit of ground chipotle in adobo sauce or a cube of chipotle powder, Tabasco or chili powder. Ground cumin adds a bit more authentic Mexican flavor.

• Try it with cubed beef stew meat, chorizo, or go vegan and add in chopped carrots and more tomatoes (add the taco seasoning in with the beans, and water or broth).

• To make a creamier version, add in a can of refried beans with 1-2 cans more water to your desired consistency, and/or a can of tomato sauce.

• Serve on top of baked potatoes with a bit of shredded cheddar and sour cream or with a chunk of cornbread on the side for a hearty dinner.

• You can also simmer this on your stovetop in a large soup kettle. All the ingredients are already cooked and you only need to heat it until hot, but the longer it simmers, the more the flavors meld together and the better it tastes!

 

Autumn Harvest Galettes

Autumn Harvest Galettes

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I started this site  because I love to cook and of course, love to eat! Often, when dining out, I have something amazing then instantly start thinking of how I can replicate it at home but maybe tweak something more to my liking. Since I have a one-year old, I don’t dine out as much (well, at least in nicer restaurants!), so a kid-free trip through a fancy grocery store is a highlight now. In keeping with the theme of “I can make that!” I picked up a yummy-looking pre-made galette (an easy-to-form rustic tart) at the store last weekend and brought it to work for lunch. It was delicious! And now, here’s my version of it!

Autumn Harvest Galettes

Your favorite pie crust recipe or frozen crust you can roll out

1 medium butternut squash, peeled and cubed

1/2 scallion or onion, chopped

1 bosc pear, seeded and chopped

3 T. olive oil

1 t. seasoning salt

1/2 t. sumac

Crumbled goat cheese

In large skillet, heat the olive oil then add in the squash cubes, onion and onion. Cook until soft then add the pear and seasonings. Cook the filling mixture until very soft and mushy, then cool slightly. In the meantime, roll out pie crust into 8″ circles. Add approximately 1/4 cup filling in the center and sprinkle with goat cheese. Slit the crust edges in about 6 places. Fold those up and over the filling leaving the center exposed. Sprinkle with smoked paprika and transfer to a cookie sheet lined with parchment paper (makes about 6 galettes). Bake in 400-degree oven for 40 minutes, until crust is browned. Cool slightly and serve!

Options:

• Sprinkle galette filling with oasted hazelnuts, pecans, pine nuts or pepitos (small pumpkin seeds)

• Add chopped mushrooms to the filling when adding scallion for a more rustic flavor, or use chopped sweet onions instead of scallion.

• Try cooking the filling and adding to muffin tins lined with squares of pie crust if you don’t have time to roll out the dough!

• Love smoked cheeses or other flavors? Sprinkle with your favorites!

• For a breakfast or brunch tart, try it with cooked sweet potatoes or add cinnamon, nutmeg and a bit of sugar instead of the seasonings.

• I used a wonderful smoked applewood seasoning salt that I got at a local spice shop. Try your favorite, even Montreal Steak Seasoning (my go-to spice) would be great.

• The good news is that these tarts are supposed to be kind of messy and “rustic!” – which is good, because I made mine in such a hurry that I forgot to take a photo! So in case you need a visual of what they should look like, here’s a delicious-looking Roasted Tomato and Goat Cheese Galette from FoodnessGracious.com (yum!) that I’m going to try making next!

 

Greek Meatballs with Cucumber Sauce

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This is a great dish to make ahead and can be made into small meatballs as appetizers or muffin size to serve as a main dish.

1 lb. very lean ground beef or ground sirloin

1 lb. lean ground lamb*

1/2 cup dry breadcrumbs

1 T. chopped fresh mint

1 T. chopped fresh thyme

½ – 1 tsp. salt

½ tsp. ground allspice

¼ – ½ tsp. crushed red pepper*

3 minced garlic cloves*

1 large egg, lightly beaten

Combine all ingredients in a large bowl. Form into 1” or 1-1/2” size meatballs and place on parchment paper in baking dish or large cookie pan with raised edges. Bake at 450° for 10 minutes or until done. Can also cook in frying pan over medium heat until cooked thoroughly, and turning occasionally. Drain on paper towels if needed and cool slightly. Serve with cucumber sauce below.

Sauce:

1/2 c. plain fat-free Greek yogurt

½ cup crumbled reduced-fat feta

1 T. fresh lemon juice, divided*

2 large peeled & sliced cucumbers*

1 tsp. fresh mint, finely chopped

1 tsp. fresh thyme, finely chopped

salt & pepper to taste

Combine all ingredients in a food processor and pulse to combine. Serve over meatballs.

Options:

• Add ½ c. finely chopped onion to the meat mixture

• Bake meat mixture in muffin tins to have individual serving sizes and easy leftovers. Press mixture into 8 large muffin cups coated with cooking spray. Bake at 450° for 8 minutes. Turn broiler to high; broil 3 minutes or until done.

• Make the meatballs the night before a party and just reheat in a crockpot on low or microwave (be careful not to overcook).

*These items are available at Bauman Farms, www.BaumanFarms.com

 

BBQ Pork & Pesto Corn Salad

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Dilemma: for 2 weeks now, my kitchen has been ripped out for an unplanned remodel. Tired of sandwiches and eating out, I went online and searched for “kitchenless cooking” ideas. There are so many blogs, websites and Pinterest posts that it was overwhelming. If you have no oven, pull out one of your long-lost appliances­ – you can use your microwave, crockpot, electric grill, BBQ, waffle iron, rice cooker, or griddle to make parts of your meal, and then just buy pre-made side dishes.

I thought I’d get a little creative and pull together some old favorites but made in a new way. I used my washing machine as a countertop. Utility sink to rinse veggies and wash dishes. The crockpot? Made my garage smell like a southern BBQ joint. And the electric griddle went on my bathroom counter. It was like camping out in my own house, but a little less rainy.

BBQ Pork & Corncakes

(1) 4-5 lb. pork roast

1 c. BBQ sauce

2 T. Dijon stone ground mustard

I box cornbread mix

Place roast in crockpot and smear with ½ c. BBQ sauce and mustard. Cook on low 6 hours or until meat falls off bone. Spoon off fat and shred meat with two forks. Toss with ¼-1/2 c. more BBQ sauce.

Mix cornbread according to directions. Scoop ¼ cup onto each section of a well-oiled waffle iron or electric griddle (like a small pancake) and cook until crisp on outside and done on inside. Serve on plate with a heaping scoop of the shredded BBQ pork. Options: add a bit of chipotle or hotsauce to the crockpot for spicier pork, or, try with chicken breasts instead.

Pesto Corn Salad

(2) 11-oz. cans southwestern style corn (with peppers, black beans & onions)

(1) 10-oz bag shredded carrots

1 container each red grape tomatoes and yellow cherry tomatoes (cut in ½ if you prefer)

¼ c. pesto

juice from 2 lemons (or approx. ½ c.)

Mix the pesto and lemon juice together. Pour over and toss with the corn, tomatoes, and carrots. Refrigerate 1-2 hours to let flavors meld. Serve in small bowls alongside BBQ pork. Options: Try with lime juice or sundried tomato pesto.

key lime pasta tuna salad

Key Lime Tuna Pasta Salad

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I hate onions and mayo – the two standard ingredients in most pasta salads! I created this recipe with all my favorite things. Try this bright, fresh version for a side dish at dinner, at your next potluck or picnic, or packed in your lunch the next day! And if you just happen to love onions, go ahead and throw those in, too!

Key Lime Tuna Pasta Salad

1 lb. box medium shell pasta (cooked until tender according to directions)

2 cans (12 oz each) white albacore tuna in water, drained

Zest of 2-3 key limes (about 3 T.)

1-2 red, orange or yellow bell peppers, seeded and chopped

1 medium cucumber, sliced and quartered

2-3 c. loosely packed spinach leaves, chopped

¾ c. shredded 3-cheese Italian blend (parmesan, romano, asiago)

1 c. sliced, pitted kalamata olives

2 c. frozen sweet corn, cooked according to directions, then cooled and drained

After cooking the pasta, drain and rinse in cold water. In large bowl, place all of the ingredients above. Toss lightly with the dressing (below) and refrigerate for a few hours or overnight for flavors to meld.

Dressing:

1 packet zesty Italian dressing mix

¼ c. key lime juice

3 T. water

½ c. olive oil

Place all dressing ingredients in a small jar or plastic covered container and shake until mixed.

Other ingredients you can add to your salad to customize it for your taste:

½ c. chopped onions (if you really love them, but go light as they will overpower the tangy key lime flavor!); 2-3 T. chopped fresh herbs such as cilantro or dill; black or green olives instead of kalamatas; ¼ c. capers; chunks of steamed asparagus or broccoli – use your imagination and let me know what you tried that you love!

 

Grilled Asparagus

Chicken Cordon Light Bleu

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In college, I was into eating on the cheap, eating light, and cooking once a week so I’d have leftovers! I’ve altered this recipe a bit over the years, and it does have to bake for a little while, but it results in moist chicken that is great even cold as leftovers or on a sandwich.

Chicken Cordon Light Bleu

6 boneless, skinless chicken breasts, thawed out

1-1/2 c. plain, nonfat yogurt

¾ c. Italian seasoned breadcrumbs

¾ c. panko (Japanese breadcrumbs)

6 lowfat and/or low sodium ham slices

6 lowfat Swiss cheese slices

Rinse the chicken and pat dry. Trim off extra fat if needed. In a shallow dish or pie pan, stir together breadcrumbs and panko. Put the yogurt in a separate shallow dish or pie pan. Dredge chicken in the yogurt to coat, then in the bread crumb mixture. Place in shallow baking dish that’s been sprayed or greased. Bake at 400° for 40-50 minutes, until the chicken juices run clear or internal temperature at thickest part reaches 160°.

Place a slice of ham and slice of cheese on top of each breast and continue cooking for 3-5 minutes until cheese melts. Serve with grilled asparagus (recipe also on this site).

Helpful hints:

• Take the chicken out of the refrigerator and let come to room temperature for about 25 minutes, it will cook more quickly and evenly.

• Experiment with different breadcrumbs or adding 2 tsp. of dry seasonings such as sage, thyme, rosemary.

• Try different kinds of light cheeses, such as Monterey Jack, Muenster, bleu or mozzarella.

• Because of the enzymes in the yogurt, the chicken will be tender but the breading will not end up crispy. If you prefer crispy, try the traditional beaten egg instead of yogurt before the coating and use more panko.

• If you don’t mind a “heavier” version, try it with cooked bacon and bleu cheese!

 

Christmas Casserole

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My mom always made for Christmas morning! She’d assemble it all the night before, cover & refrigerate then just bake it while we were opening our presents from Santa. See notes below…there are many ways to customize it to your own taste.

Christmas Casserole

4 slices of bread, cubed

1 lb. ground pork or breakfast sausage or breakfast links (chopped)

1 c. shredded cheddar cheese

6 eggs, beaten

2 c. milk

salt & pepper to taste

Grease or spray a 9″x13″ pan with oil. In a skillet over medium heat, cook sausage (or links if they are uncooked) until done. Drain off grease and spread over the bread cubes. Sprinkle with the cheese.

In medium bowl, beat together the eggs, milk, salt and pepper. Pour over the bread and sausage mix in the pan. Bake at 350 degrees for 35-40 minutes. Cut into squares and serve warm!

Options:

• For lighter version, use egg substitute, skim milk, light cheese, and flavored ground turkey.

• For a spicy flare, use shredded Mexican cheese blend, chopped jalapenos, cilantro, and spicy ground turkey or chorizo. Serve with salsa and sour cream.

• In the summer, mix in 1-2 teaspoons of your favorite fresh herbs, chopped finely: chives, rosemary, thyme, cilantro or oregano. Or toss in chopped fresh mushrooms, tomatoes, bell peppers or pre-cooked hashbrowns or potatoes.

• Try different cheeses, like pepper jack, swiss or white cheddar, or different breads like sourdough, rye, ciabatta rolls (may need to add a little more milk if you’re using thicker, drier breads).

This dish is also great for potlucks and quick weekday breakfasts…just cook ahead of time then simply reheat the entire pan or microwave one piece at a time.

No-Fail Lasagna

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My mom adapted this from a microwave lasagna recipe picked up at the grocery store and has used it for years. I’ve added some notes about easy ways to customize it to your own taste. It’s virtually impossible to mess it up…you can go a little over or under measurement on all ingredients and it will still turn out. Easy to make the night before, refrigerate, then bake just before company comes. Goes great with Cheesy French Bread, too.

No-Fail Lasagna

1 – 1.5 lbs. ground beef (can use more, or use italian ground turkey for lighter version)

(2) jars prepared spaghetti sauce, any flavor

1/2 c. water

8 oz. uncooked lasagna noodles (about 3/4 of a box)

2 c. light ricotta or small-curd cottage cheese

3 c. shredded mozzarella cheese (or pre-shredded italian cheese mix)

1/2 c. grated parmesan (or parmesan romano)

Cook ground beef/turkey in skillet until lightly browned. Drain off fat. In large bowl, mix spaghetti sauce with water and beef/turkey. In large 13″x9″x2″ or deep rectangular baking dish, spead 1/3 of the meat sauce on the bottom. Cover with 1/2 of the noodles. Spread 1 cup of the ricotta or cottage cheese on top of the noodles.

Sprinkle with 1 cup of the mozzarella. Repeat layers once and top with remaining sauce. Sprinkle with parmesan and mozzarella. Bake at 375 degrees for 40-50 minutes. Test doneness by sticking knife into center – noodles should be tender. Make take longer if it was refrigerated overnight. Let set for 5-10 minutes, then cut & serve!

Other suggestions:

• add a layer of fresh spinach or diced, fresh tomatoes (seeded and drained)

• add finely diced carrots or sliced mushrooms to sauce mix

• pour the water into the spaghetti sauce jars, cover & shake, then pour into bowl to get every bit of sauce

• make vegetarian version by using chopped portobella mushroom instead of ground meat

• add more italian herbs like fresh basil or oregano if you like it “herb-ier”

• try with red chili peppers mixed in sauce if you like it zippier

• add pepperoni or turkey pepperoni slices in one layer for a more pizza-like version for kids

lasagna sauce

lasagna sauce

lasagna ricotta

lasagna ricotta

lasagna mozzarella

lasagna mozzarella

Zucchini Cakes (Mock Crab Cakes)

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Zucchini is one of those fabulous foods that can take on pretty much any other flavor when cooked the right way. So when life (or neighbors) hand you zucchini, go ahead, make cakes! This is a poor man’s version of crab cakes – I found the recipe many years ago and have, of course, changed it to my liking. It’s still one of my favorites I make often because it’s a great appetizer that can be made ahead of time then cooked right before serving.

Zucchini Cakes

4 c. shredded zucchini (approx. 1 med. size zuke)

4 eggs, beaten

2 c. Italian bread crumbs + extra for rolling*

2 T. melted butter

2 T. Old Bay seafood seasoning (or to taste)

2 T. chopped fresh or 1 T. dried parsley

1 small chopped onion

Vegetable or olive oil for frying

Fresh lemon or tartar sauce

Squeeze excess liquid out of shredded zucchini using your hands, pressing against strainer, or squeezing into paper or tea towel. Combine all ingredients (except oil, lemon, tartar) and mix well. Chill for 30 minutes or overnight until ready to serve. Form into cakes using 2-3 T. or an ice cream scoop of mixture. Roll cakes in additional breadcrumbs. Fry the chilled cakes in lightly oiled pan over medium heat until lightly browned. Serve with lemon wedges & tartar sauce.

Note: can also be made on indoor grills, just put lid down with light pressure.

*If using homemade toasted breadcrumbs, may want to add salt & pepper and/or other seasonings to taste. You can also use a mix of regular and panko, and you may need to add more in case you didn’t get enough moisture out and the zucchini is extra soggy.

zucchini cakes web