Category Archives: Chili and Stew

July Fourth Jambalaya in a Jiffy

About four years ago, I posted my recipe for jambalaya. I updated it for the July fourth holiday. This time I used Johnsonville Andouille Sausage for a more traditional flavor. Since today’s high temperature is expected to be 97°, I’m cooking indoors in my air conditioned kitchen. Too hot for grilling today!

RECIPE

Jambalaya In A Jiffy
Makes 6 servings or 10 side-dish servings

Ingredients:

1 Tbsp. olive oil
2 cups chopped onion
2 cups chopped celery
3 cloves garlic, minced
½ pound Andouille flavored smoked sausage (cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and de-tailed

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot! Fluff rice with a fork. Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are pink (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos.
Son of a gun gonna have big fun on the bayou! ♪

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Cinco de Mayo Casserole

Today is Cinco de Mayo and also Kentucky Derby day. I created a special recipe honoring both events. I hope you’ll try it at your next fiesta.

RECIPE

Cinco de Mayo Casserole

Ingredients:

  • 1 beer (any kind, including non-alcoholic)
  • 1.3 pounds lean ground turkey
  • 1 package Bloemer’s* chili seasoning
  • 1 cup chopped onion
  • 1 15 oz. can tomato sauce
  • 1 15½ oz. can chili beans
  • nonstick cooking spray
  • 6 8″ diameter whole-wheat tortillas
  • 8 slices Boar’s Head 3-Pepper Jack cheese
  • 8 oz. shredded Monterrey jack cheese
  • 1 cup chopped fresh cilantro

Directions:

  1. Preheat oven to 350°F.
  2. Coat the inside of a 9″ X 13″ casserole dish with nonstick cooking spray. Set aside.
  3. Place a 4-quart saucepan over medium heat. Add beer, ground turkey, and chili seasoning mix. Stir.
  4. Cover and cook the turkey, lifting lid occasionally to break apart the meat. The turkey should poach in the beer and become fine.
  5. Cook turkey mixture for ten minutes, covered, then simmer uncovered for five minutes.
  6. Add chopped onion, canned tomato sauce, and canned chili beans. Stir to combine.
  7. Cover and remove from heat.
  8. In the casserole dish, place 2 tortillas in the bottom. They will overlap some, and that’s all right.
  9. Spoon half the turkey chili (about 4 cups) over the tortillas.
  10. Cover the chili with the 8 slices of cheese.
  11. Place 2 tortillas over the cheese.
  12. Spoon remaining turkey chili over the tortillas.
  13. Cover turkey chili with 2 more tortillas.
  14. Spread tortillas with 8 ounces shredded Monterrey Jack cheese until completely covered.
  15. Place aluminum foil over the casserole dish.
  16. Bake casserole covered for 30 minutes, then remove the foil for 5 minutes.
  17. Garnish with the chopped cilantro.
  18. Allow casserole to cool about 10 minutes before serving.

This casserole can be assembled a day ahead then baked the day you want to serve it.

Yields: 6–8 servings

*Bloemer Food Products are available in Louisville and online at http://www.bloemerfoods.com/

Cinco de Mayo casserole

Cinco de Mayo Casserole

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Minorcan Clam Chowder Revisited

(This is revised from an earlier post. It’s in honor of my late friend Winni Wood, who bought me my Saint Augustine Seafood Cookbook that contained the original recipe. I miss you, friend.)

Soon it will be soup weather again. Here in the Hasty Tasty Meals kitchen I’m making a pot of Minorcan Clam Chowder. If you’re unfamiliar with Minorcan style cuisine, come to Saint Augustine, Florida, where many restaurants offer dishes featuring recipes from the 18th century settlers who originated from the Spanish island of Minorca.

I’ve adapted this recipe for the more modern, Hasty Tasty Meals kitchen. If you can find datil peppers, you should use those instead of the bell pepper. Datil peppers are authentic to Minorcan cuisine. I use canned clams, but if you have fresh clams, all the better!

RECIPE

Minorcan Clam chowder
Ingredients:
1 pint canned clams (do not drain)
1 Tbsp. oil
2 lbs. onions, diced
1 green bell pepper, diced
2 28-oz cans crushed tomatoes
2 cloves garlic, minced
¼ tsp. thyme
¼ tsp. allspice
¼ tsp. pepper (I use Redneck Pepper® original)
¼ tsp. salt (optional–I omit because there is salt in the canned clams and juice)
2 lbs. potatoes, peeled and minced

Directions:
In the pot of a 6-quart pressure cooker, add oil and sauté onions until soft. Add all other ingredients. Cover and secure lid, bring to pressure, and cook for four minutes. Remove cooker from the burner and allow it to sit 5 minutes. Release pressure according to the manufacturer’s instructions. Cool chowder, and store in the refrigerator. Making the chowder ahead of time allows the flavors to season. Warm over medium heat and serve.

Note: Also good with fish instead of clams. For richer chowder, double the amount of clams.

Note that this is lower in saturated fat than New England clam chowder, and spicier than Manhattan clam chowder. Also, if you scrub the potatoes and leave on the peels, you’ll add potassium and fiber. It’s about as figure-friendly a clam chowder as you can get. Enjoy!

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Hasty Tasty Cincy Chili

It’s Skyline Chili! That’s what my hubby said when he tasted my knock-off version of Cincinnati style chili today. Try this hasty, tasty version and judge for yourself.

RECIPE

A local favorite with Mediterranean flavor, Cincinnati
chili is popular now nationwide. This is a quick version that’s almost as good
as the long-cooking method. Serve it plain, five-way, or your choice.

Ingredients:

  • 1 pound lean ground turkey
  • 2 cups water or broth
  • 1 cup frozen diced onion
  • 1 Tbsp. minced garlic
  • 2 Tbsp. garam masala¹
  • 1 tsp. allspice
  • 1 Tbsp. cocoa powder
  • 1 tsp chili powder
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp. apple cider vinegar
  • 1 15-oz can tomato sauce
  • 2 cups cooked whole wheat spaghetti
  • 1 can small red beans, rinsed and drained (Optional  for topping)
  • 1 cup diced onion (Optional for topping)
  • 1 cup shredded cheddar cheese (Optional for topping)

Directions:

  1. Cook ground turkey in the water or broth over
    medium heat in a large (4 quart) saucepan.
  2. When the turkey is cooked, add onion and garlic.
    Stir.
  3. Add the spices, Worcestershire sauce, vinegar,
    and tomato sauce. Stir and bring to a boil.
  4. Lower heat and simmer for 30 minutes.
  5. Remove the sauce from heat. Serve over cooked
    whole wheat spaghetti and add optional toppings if desired. Top five-way chili with
    cheese, onions, and beans, Four-way with two of the three, etc.

Yield: Serves four – five

Store leftover sauce (in an airtight container) in the freezer for up to four months.

¹garam masala is a spice blend of cumin, cardaman, cinnamon, coriander, cloves, nutmeg, and pepper.

If you wonder why I use frozen instead of fresh diced onions, this recipe is featured in my RECIPES FOR RECOVERY, the new cookbook designed for patients after major surgery or illness. The recipes stress good nutrition with minimal effort or time in the kitchen.

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