Stocking Up!

I've been busy stocking up the freezer. Things are busy now but they are about to get busier with Thanksgiving about two weeks away and don't even get me started on Christmas. I actually spotted Christmas Cake in the Costco Bakery this afternoon! 

I had other things on my mind. Earlier I made another batch of Stuffed Peppers.  

As well as Ohh-la-lasagna!  

 Both gluten-free recipes were tweaked and originated from the Looneyspoon's cookbook.  

Happy Eats!  

Paella

This picture was taken at the last leg of the cooking stage, just before it went into the oven until the clams and mussels opened up. If you don't own a paella pan, could I recommend that you invest in one--you won't be disappointed. I've made paella in a stock pot and it is not the same outcome.  

1 cup diced onion

1 cup diced green pepper

1 cup diced yellow pepper

2 tablespoons minced garlic

2 teaspoons paprika

1/2 teaspoon of sea salt

4 ounces chorizo

1/2 cup green peas

2 cups short grain rice

4 chicken thighs

1 pound shrimp

1 pound mussels

1 pound clams

5 cups clam juice

Happy Cooking!  

Ham and Chorizo Jambalya

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!

Ham and Sausage Jambalaya

This is one of my favourite meals on a chilly winter day... actually, it is one of my favourite anytime meals.

 I started with 1/4 cup of lard. Yes, I said lard, or bacon drippings if you prefer. Trust me on this one. I once made this dish with olive oil. It is not even close to the level of deliciousness that lard brings it to.

Add one small onion, and several shallots. You can use garlic instead of the shallots if you prefer.  Add three celery stalks. If I had a green pepper on hand I would have added 1/2 pepper. Saute for about five minutes or until the vegetables are starting to soften.

Add about 1 cup of diced ham and 1 cup of spanish chorizo or a homemade spicy smoked sausage. Continue to cook for about 8 minutes.  Add 2 cups basmati rice that has been rinsed. Cook for about five minutes. Add 2 diced tomatoes and 3 cups of stock. If I had used homemade sausage, I would use the reserved cooking liquid.  Season with sea salt, freshly cracked black pepper and cayenne pepper.

Reduce heat. Cook until all the liquid has been absorbed, approximately 45 minutes. Add green onions, adjust seasoning if needed and enjoy!

Is it still Gumbo if I didn't add the Okra?

My friend Chris thinks I should call it "Gumb". He said the "o" in Gumbo stands for okra. And hense his logic. Works for me. Anyway, here is how it came together.

Cook onions, celery, red pepper, parsley, and garlic with 1 tbsp. olive oil for about 8 minutes. Add 1/4 cup gluten-free flour, stirring constantly. Add cumin, paprika and oregano.

Add Italian hot sausage, tomatoes and 6 cups of seafood stock. Bring to a boil, reduce heat to a simmer and let cook until it thickens slightly.  

Add tiger shrimps. Season with salt, freshly cracked black pepper and cayenne pepper.

Quinoa!

Quinoa cooked with water = good.  

Quinoa cooked with broth = delicious.  

Quinoa cooked in left-over water that homemade chorizo was cooked in = super un-believeable-ly yummy!  

Just saying.