Tag Archives: Recipes

November 10, 2008 · 7:06 pm

Jambalaya in a Jiffy

We love Cajun dishes, but I lighten them as much as I can.  Instead of using the traditional Andouille sausage, I use a turkey bratwurst or a light sausage.  By request, here is my recipe for Jambalaya in a Jiffy:

RECIPES

Jambalaya In A Jiffy
Makes 10-12 servings

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
½ pound sausage (I use bratwurst 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 cooked

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!  Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are thawed and warmed (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 (below).  Son of a gun gonna have big fun on the bayou!

JAMBARRITOS (jambalaya burritos)
Make 8 (4 servings, 2 per person)

Fusion cuisine combines the taste of Louisiana with Tex-Mex!

Ingredients:

2 cups leftover jambalaya
8 whole wheat tortillas
1 cup salsa
1 cup shredded Mexican blend cheese (I use lowfat Monterrey Jack and colby)
1 teaspoon chili seasoning
nonstick cooking spray

Directions:

Preheat oven to 350°F.  Spray a baking sheet with nonstick cooking spray.

In a quart bowl, combine the jambalaya, salsa, seasoning, and cheese. Divide into eights and spoon 1/8 into each tortilla.

Roll each tortilla to form a burrito and place on baking sheet.  Spray nonstick cooking spray over tops of burritos.

Bake for 30 minutes (use more time if using a stoneware baking sheet).  Remove from oven and let stand for 5 minutes before serving.


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October 8, 2008 · 8:31 am

French Onion Soup Under Pressure

Kitchen Kutter

Kitchen Kutter

Our older daughter requested a recipe for easy French onion soup, so this is for you, Lynn. The most difficult, time-consuming part of making the soup is slicing 5 onions, and the Kitchen Kutter makes quick work of that (I use the #4 cone). Or use a mandoline, but exercise great care; I’ve cut a finger more than once on one of those! This is a healthful soup that is quick and simple to prepare.

RECIPE

FRENCH ONION SOUP
Makes 6 Servings

Ingredients:

5 medium onions, thinly sliced
¼ cup white wine
2 Tablespoons butter
6 cups reduced fat, reduced sodium beef broth
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
6 slices reduced fat mozzarella cheese (or Parmesan cheese or any mild, white cheese)
1 cup toasted croutons (optional)

Directions:

In the bottom of a 6 quart pressure cooker over medium heat, sauté the onion slices in butter for 10 minutes, stirring frequently to prevent scorching. Add the broth, seasonings, and wine. Secure the lid to the pressure cooker, bring to pressure, and cook 8 minutes. Remove from heat, release the pressure, then remove the lid. To serve, ladle into soup mugs or bowls, immediately add cheese so it can melt, then sprinkle with croutons (if desired).

Enjoy!

Cheri

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September 17, 2008 · 8:17 am

Cincinnati-style Chili

As we begin fall, the season of tailgate parties and cooler weather, we dig out our favorite chili recipes.  Although most of the time, we make a Tex-Mex style chili, I make this recipe for a change of pace.

Skyline Chili restaurant has been a favorite of our family–especially my nephew (Happy birthday, Joe!), but there are no Skyline Chili restaurants where we live. I needed to develop a Skyline knock off. It took work, but I did it. Wait till you taste my version of their famous, Cincinnati-style chili. I shaved off about an hour of cooking time by using a pressure cooker.  Make this one a day ahead to do it right!

[For an added treat, spoon chili over a cooked wiener in a bun then top with shredded cheese.]

Cincinnati-style Chili

Makes 8 servings

Ingredients:

2 large onions chopped
2  pounds extra-lean ground beef or lean ground turkey (Or 1 of each)
6 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon red (cayenne) pepper
1 teaspoon salt
1 bay leaf
3 Tbsp. unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
2 (15-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 cups water
2 (16-ounce) packages uncooked dried spaghetti pasta (I use whole grain thin spaghetti for added fiber)

Toppings: 1 can red beans, rinsed
1 sweet onion, diced
1 pound cheddar cheese, shredded

Directions:

In a large (4 qt) pot (I use the pot to my pressure cooker), add water and meat. Boil meat for 30 minutes, stirring often to separate the meat. Add remaining ingredients (except pasta and toppings) and bring to a boil. Put on the lid and seal, bring to pressure, then cook under pressure for 45 minutes¹. Remove from heat and allow pressure to drop on its own.  When cooled, transfer chili to a glass or plastic container. Refrigerate overnight.


The next day, skim off any congealed fat from the top of the chili and remove bay leaf. To serve, return to large pot and warm over low heat. Meanwhile, cook the pasta, dice onions, shred cheese (if necessary) and warm the beans. To serve three way, ladle ½ to ¾ cup of the chili over a ½ cup spaghetti then top with 2 oz. shredded cheese. Four way: add either 2 Tablespoons of beans or 2 Tablespoons diced sweet onion. Five way: add both beans and onion.

¹If you aren’t using a pressure cooker, you need to cook uncovered for 1 hour then covered an additional hour.

 

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