Mid-Winter blues 2023

I think I'm startting to suffer from the mid-winter blues.   I cleaned up the greenhouse, planted a fruit tree, pruned back some other shrubs, and started my hydro-garden (including a tomato).  I am ready for the pops of green of spring, but last night the mid-winter blues set in along with the gray skies and stormy weather.  It happens this time of year.  When you need somthing that provides comfort, but also satiates your palate and fulfils those wants and desires.   I'm talking brownies of course.   

Since early January we've been on a low wheat kick.  I don't need to be gluten free, but I've found that living a low wheat lifestyle helps my sinuses from not constantly dripping.  I was hoping kicking almost all wheat would also help my psoriasis - but that  still remains. 

Next up is a tough one - dairy.   Specifically no cheese or milk products.  I dont drink milk any longer, but sour cream is a staple around here!   Thankfully, thanks for Grain in Snohomish, WA - where my BFF and I took a little intro to GF baking, I learned some neat tricks for making - you guessed it - Brownies!!   We sampled 6 brownies, all made with a variety of flours / flour blends that are GF and some were vegan / dairy free.  It was a wonderful experience and a great way to immerse yourself into the culture that is saying no to the over processed wheat treats that tend to get shoved in your face at all times of the day.  It's nice to know I don't have to give up brownies in my pursuit of a lifestyle change to manage my PCOS.  I was very thankful to Grain's owner Lauren for guiding me in answering my question of - what GF flour would make the best roux to make the best GF gumbo?  I've got some trials coming up!!

So, with today being Mardi Gras, tomorrow Ash Wednedday and the start of Lent - I figured today was the day to induldge.  I am in no way a practicing catholic.  But I have family who are.  So live it up today, its Mardi Gras!  Brownies for us tonight!!

Celebrate with some freezer gumbo, some fresh bread (if you can), and know that if you give something up for Lent - it's not forever, but it's for now.  And just maybe you can find a way that satisfies what you are removing by finding a replacement item which is healthier for you.

Jambalaya Time

It's that time of year again.  Thinking of Mardi Gras and missing a bit of New Orleans.  So. . . I've got rice, sausage, shrimp (actually they are prawns) and hmm. . . what should I make? Oh Yeah, Jambalaya!!

Sausage and Seafood Jambalaya

Back in 2009, I went to New Orleans on a congratulatory trip.  I had quit smoking and I wanted to celebrate and go somewhere.  During my stay, I attended the New Orleans School of Cooking Lunch Class Demo.  They made a Jambalaya that was just great!  The following year, for my wonderful cousins birthday, we did a Cajun Themed Backyard Party.  30 lbs of crawfish later. . . we had more than enough food and everyone enjoyed Everything.  Best party thus far.
So every once in a while, I get to missing NOLA and I make something.  I used my Class Act recipe and made some jambalaya, with a few twists!








Jambalaya ingredients:
1/4 cup Oil
1 tbsp garlic
4 pieces chicken sausage (andouille preferred), sliced into 1/4" pieces
1/2 lb raw medium prawns, cut into 1/2" pieces
5 cups stock (I use chicken)
4 cups chopped onions
2 tsp cajun seasoning
2 cups chopped celery
2 cups chopped green pepper (bell pepper, I like orange!)
2 cups chopped green onions

Directions
Cook Shrimp and sausage in oil (or use butter).
Saute until shrimp are cooked, remove sausage & Shrimp, set aside.
In pot add celery, onion, green pepper, garlic and add 1 tsp paprika.
Cook to desired tenderness.  
Add stock & Cajun seasoning, bring to boil.
Now, adjust color by adding more paprika if you wish.
Add Rice, return to boil.
Cover and cook 10 minutes
Stir Rice from bottom to top.
Add sausage/seafood combo.
Add green onions and any chopped tomatoes
Cover and cook additional 15 minutes or until rice is done and most of the liquid is absorbed.

Here's how mine turned out.  I used too much 'Cajun' seasoning, so mine requires some milk.

Yum.   Now I should've made those hush puppies too. . .

Stay Tuned for more great foods!!