I've been sort of absent these past few weeks. Knee surgery and prior to that it was hectic trying to get things in order and doing a last-minute sewing request for the school Advent concert. So glad that is all behind us now and I'm able to concentrate on my physio exercises and get much needed rest.
Food-wise there was not much cooking. Christmas eats were basically cans of sardines and peanut butter and harvarti cheese sandwiches as I didn't have much of an appetite for much else. Shockingly, not even chocolates.
I hope your holiday season was stress-free and wishing you a delicious new year. I thought I would share some of my favourites from 2013.
Sunday, 1 December 2013
The start of a good Jambalya: bacon drippings, bell peppers, white onions, shallots, garlic, chorizo...
Melt the bacon dripping. Add the onions, bell peppers, shallots, garlic and celery. Cook for about 7 to 8 minutes until the vegetables start to soften. Then add chorizo and ham, cook for another 5 minutes.
Add jasmine rice that has been rinsed, chopped tomatoes and about 3 cups of beef stock. Season with gluten free creole spice and fresh cracked pepper.
Bring to a boil, reduce to a simmer, cover and this is the hard part...
Wait for about 30 to 45 minutes as the simmering goodness fills the kitchen with wonderful smells.
But it is so worth the wait!