hot jambalaya !

February 16, 2013

prep time: 10 minutes      cook time: 25 minutes       makes 6 servings

ingredients
1 tsp olive oil
1 large onion, chopped
1 green pepper, chopped
1 package (2 sausages) johnsonville andouille dinner sausage, cut into 1/4 inch thick coin pieces
1/4 lb. whole medium shell-off shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1 inch cubes
1 14-oz. can diced tomatoes
2 cups of rice, prepared and cooked in rice cooker
2 tsp chili pepper/creole seasoning
1 tsp worcestershire sauce
2 T parsley

directions

  1. in a medium bowl, toss shrimp/chicken, sprinkles of salt and pepper, and chili pepper/creole seasoning. set aside.
  2. in a large saucepan, brown the cut sausage with olive oil, then add the onion, green peppers, and tomatoes. add the shrimp last.
  3. cook for a couple minutes and then slowly add in the cooked rice. if it looks too dry, add some water. then season with salt and pepper.
  4. next, add the worcestershire sauce and parsley.
  5. partially cover and continue cooking for about 15 minutes to allow flavors to combine.

sources (one & two)

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tortellini en brodo

February 6, 2013

prep time: 5 minutes       cook time: 10 minutes       makes 6 servings

ingredients
5 c chicken broth
1 20-oz. package tortellini
1 lb plum tomatoes, seeds removed, chopped (2 roma tomatoes)
1 c frozen peas, thawed
1 c whole kernel corn
1 c broccoli
1 6-oz. bag baby spinach
basil, oregano, and parsley
salt and pepper, to taste
shredded basil and shaved parmesan cheese (optional)

directions

  1. place broth and 1 c water in a large pot and bring to a boil. add tortellini, broccoli, and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.
  2. stir in peas and corn. add spinach gradually. sprinkle basil and parmesan over top if desired. serve immediately.

source

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prep time: 30 minutes       cook time: 1.5 hours       makes 6 servings

ingredientsDSCN4305

  • broth
    8 large bone-in, skinless chicken thighs (about 3 lbs)
    2 large onions, peeled and chopped
    2 carrots, cut into 1-inch pieces
    2 ribs celery, cut into 1-inch pieces (or substitute with another green vegetable of choice, i.e. broccoli)
    3 cloves garlic, smashed
    salt and pepper, to taste
    2 bay leaves
    fresh thyme
  • soup
    2 carrots, peeled and sliced
    2 ribs celery, sliced (or substitute with another green vegetable of choice, i.e. broccoli)
    2 chicken bouillon cubes
    1/2 tsp salt
    broad egg noodles
    1/4 c parsley, chopped

directions

  1. broth: in a large pot, combine chicken, onions, carrots, celery, garlic, bay leaves, salt, pepper, thyme and 10 cups of water.
  2. bring to a boil; reduce heat and simmer, covered, 20 minutes. remove chicken thighs to a cutting board and shred meat from bones. reserve meat and add bones back to pot. continue to simmer, covered, 45 minutes. strain broth into a second large pot. discard bones and other solids. remove the bones from the pot after the 45 minutes.
  3. soup: bring to a boil. add bouillon cubes and salt. stir in noodles and cook about 7 minutes or until noodles are tender. stir in parsley and reserved chicken. cook 1 minute to heat chicken.

source (my own photo above)

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