New Orleans Gumbo

Excerpt from Lauren Allen's Tastes better from scratch web page.

Serves 6

Ingredients:

For the Roux:

▢1 heaping cup all-purpose flour

▢2/3 cup oil (vegetable or canola oil)

For the Gumbo:

▢1 bunch celery , diced, leaves and all

▢1 green bell pepper , diced

▢1 large yellow onion , diced

▢1 bunch green onion , finely chopped

▢1 bunch fresh chopped parsley , finely chopped

▢2-3 cloves garlic

▢1-2 Tablespoons cajun seasoning *

▢6-8 cups Chicken broth *

▢12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)

▢Meat from 1 Rotisserie Chicken*

▢2 cups Shrimps , pre cooked

▢cooked white rice for serving

Instructions

 

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. 

Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well. 

Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

Add meat. Add chicken, sausage, and shrimp.

Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Chili con carne (Beef): An American Southern dish from San Antonio, Texas

Excerpt from Holly Nilsson's Spend with pennies website 

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Serves 8

Ingredients:

▢2 pounds lean ground beef

▢1 onion diced

▢1 jalapeno seeded and finely diced

▢4 cloves garlic minced

▢2 ½ tablespoons chili powder divided (or to taste)

▢1 teaspoon cumin

▢1 green bell pepper seeded and diced

▢14 ½ ounces crushed tomatoes canned

▢19 ounces kidney beans canned, drained & rinsed

▢14 ½ ounces diced tomatoes with juice

▢1 ½ cups beef broth

▢1 cup beer

▢1 tablespoon tomato paste

▢1 tablespoon brown sugar optional

▢salt and pepper to taste

Instructions:

 Combine ground beef and 1 ½ tablespoons chili powder.

In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.

Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.

Top with cheddar cheese, green onions, cilantro or other favorite toppings

Ajitama (Ramen eggs)

Ingredients for Ramen Eggs

To make ramen eggs, you’ll need eggs, soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.

2 eggs

3 tablespoons plus 1 teaspoon soy sauce or tamari

3 tablespoons + 1 teaspoon mirin

3 tablespoons + 1 teaspoon sake

1 tablespoon sugar of your choice

1 tablespoon vinegar

How to Make Ramen Eggs, Step-by-Step

1. Boil the Eggs

Bring a large pot of water to a boil, then carefully lower eggs into the pot in a single layer and boil for 7 minutes.

2. Prepare the Ice Bath

While the eggs boil, fill a large bowl with ice and cold water. Once the eggs have finished boiling, immediately transfer them to the prepared ice bath to stop the cooking process and cool the eggs.

3. Peel the Eggs

Once the eggs are cool enough to handle, peel the eggs.

4. Make the Marinade

In a resealable plastic bag, combine soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.

5. Marinate the Eggs

Place eggs in the bag and ensure that the eggs are immersed in the liquid mixture. Seal the bag, removing any extra air, and allow eggs to marinate in the liquid for at least 24 hours, or up to 2 days. During the marinating process, periodically change the eggs’ position to ensure that they are evenly marinated.

6. Serve the Eggs

Cut eggs cleanly in half lengthwise and serve with ramen or enjoy as a snack.