Our 3rd meal in the eMeals Paleo Plan. This one wasn’t as good as the 1st or 2nd. For starters, the recipe said to thinly slice the Chorizo but the stuff that I bought had to be removed from the casing and all fell apart once it started cooking. Also, it was a little thin to be a stew. More like one of Rachael Ray’s “stewp’s.” And it was a little spicy for Mike. Also, to once again make the meal into a kind-of Paleo one, I added crushed tortilla chips to the top to give it a little crunch. I also served it with french bread instead of almond crackers like the recipe suggested. As far as the leftovers go, I mashed the sweet potatoes into the meat which thickened it up. I think I’ll melt some cheese on top and use it for a dip!
The chili I made tonight was, thankfully, NOTHING like the “chili” they serve at Real Chili in Milwaukee. Nothing against that fine establishment. In fact, I’d like to congratulate any of my Milwaukee friends who have eaten there and lived to tell about it! By itself it was pretty good: ground turkey, kidney beans, tomatoes, tomato paste, onions and all the usual chili spices. But the toppings were what made it delicious: green onion, cilantro, black olives, cheddar cheese and sour cream. Yummm!
I’ve made this dish twice. Both times for Mike’s birthday dinner. It’s taken me at least 3 hours start to finish each time, so it’s definitely a labor of love. It’s so delicious, though, it’s completely worth it. Click here for the full recipe. Below are some step-by-step pictures I took:
Bake 1 1/3 c. flour for 1 hour 15 minutes at 350. If you've ever done this before, you know it doesn't smell that good.
This is what the flour looks like when it's done. Nice and golden!
Meanwhile, simmer 5 1/2 c chicken broth with shells from 1 1/2 lb peeled shrimp for 15 min then strain and keep broth warm.
Saute onion, celery, green pepper & garlic in some olive oil for a few minutes.Add sliced smoked sausage (saute 5 min), 2 T tomato paste and strained broth.
Whisk 1 1/2 c chicken broth into browned flower. Add to pot with veggies, sausage and broth. Simmer 1 hour.
This is what it will look like so far. Congratulate yourself by having a beer.
Add remaining 1 3/4 c chicken broth, okra and spices; simmer 5 minutes.
Add shrimp & crabmeat to gumbo. Simmer 10 minutes. Serve over hot rice.
Just when it seems things at our house are going to settle down they get even crazier! This soup was the perfect answer for a throw-it-together dinner (even though I had to throw everything together and then let it simmer for an hour-and-a-half): leftover turkey carcass, water, onion, carrots, celery, rice and a can of cream of chicken soup! It filled our tummies with something yummy and warm before driving to Moline with Audrey’s Brownie troop for an evening with Mickey & Minnie Mouse in a Disney on Ice show!
Mmmm, mmmm good. It actually would’ve been a lot better with summer-ripe tomatoes. Here’s the recipe in case you want to get it so you’re ready when tomato season comes back around! By the way, mine looked a lot like the picture here…except I had about 20 croutons in mine.
In Milwaukee there was a restaurant/deli called Benji’s. They had the absolute best Matzo Ball soup. Ever. In the entire world. If you had a cold or didn’t feel good for whatever reason, their soup would cure you. Honest. And I’m not the only one who thinks this. Wait. I’m not the only one who KNOWS this. Anyway, Jewish delis are few and far between for us now in Iowa so I had to resort to making my own Matzo Ball soup. I found a chicken broth recipe somewhere and used the Matzo Ball recipe on the back of the Manischewitz (almost spelled it right without looking) Matzo Meal container. It turned out pretty good but nothing’s as good as the real thing. I do happen to know someone who may have a better place for Matzo Ball soup. If I ever get to try it, I’ll let you know my opinion. You know that, right?
Last night was day 2 of recipes from my hand-me-down issue of Cooking Light: Turkey & Bean Chili (Favorite 20-minute recipe #4). Another VERY good recipe and it couldn’t have been simpler! Although, not quite as good as one of my favorite chili recipes from a Weight Watchers magazine that I loaned to a coworker but haven’t gotten back yet (hint-hint).