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February 18, 2010
~Chicken And Sausage Gumbo~
This wonderful gumbo recipe is a sure hit. Begining with a basic roux this dish builds in flavor, color and aroma filling your kitchen with the warm delicious scents of Cajun cooking.
~Ingredients
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
5 cloves minced garlic
1/2 tsp ground black peper
1/2 tsp ground red pepper
2 bay leaves
2 1/2 - 3 cups heated chicken or beef broth
10 - 12 oz andouille or smoked sausage cut into bite sized pieces approx. 1/2 inch
10 - 12 oz skinless, boneless chicken breast cut into bite sized pieces approx. 1/2 inch
10 - 12 oz sliced okra, fresh or thawed
for roux:
1/3 cup all purpose flour
1/4 cup cooking oil
steamed rice
~Need
Large heavy saucepan or dutch oven
Wooden spoon
~Directions
In saucepan/dutch oven combine oil and flour until smooth. Cook over medium heat for approx. 5 minutes, stirring constantly with wooden spoon. Reduce heat slightly and continue cooking and stirring until roux is a deep reddish brown color, up to 15 minutes.
Note: Do not walk away from a roux, it is easy to make but is also easy to burn and ruin! You are basically frying flour and need to pay attention the whole time you are cooking it. Do not use a metal or worse a plastic spoon, only wooden.
Add in onion, celery, green pepper, garlic, black and red peppers and bay leaves. Cook over medium heat stirring often until vegetables are tender but still crisp, approx. 5 minutes.
Slowly stir in heated broth, mix well to incorporate.
Add sausage, okra and chicken. Bring to a boil, reduce heat and cover. Simmer for 20 - 25 minutes or until chicken is cooked through and vegetables are done. Remove bay leaves.
Serve spooned over steamed rice.
Enjoy ... :)
~Ingredients
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
5 cloves minced garlic
1/2 tsp ground black peper
1/2 tsp ground red pepper
2 bay leaves
2 1/2 - 3 cups heated chicken or beef broth
10 - 12 oz andouille or smoked sausage cut into bite sized pieces approx. 1/2 inch
10 - 12 oz skinless, boneless chicken breast cut into bite sized pieces approx. 1/2 inch
10 - 12 oz sliced okra, fresh or thawed
for roux:
1/3 cup all purpose flour
1/4 cup cooking oil
steamed rice
~Need
Large heavy saucepan or dutch oven
Wooden spoon
~Directions
In saucepan/dutch oven combine oil and flour until smooth. Cook over medium heat for approx. 5 minutes, stirring constantly with wooden spoon. Reduce heat slightly and continue cooking and stirring until roux is a deep reddish brown color, up to 15 minutes.
Note: Do not walk away from a roux, it is easy to make but is also easy to burn and ruin! You are basically frying flour and need to pay attention the whole time you are cooking it. Do not use a metal or worse a plastic spoon, only wooden.
Add in onion, celery, green pepper, garlic, black and red peppers and bay leaves. Cook over medium heat stirring often until vegetables are tender but still crisp, approx. 5 minutes.
Slowly stir in heated broth, mix well to incorporate.
Add sausage, okra and chicken. Bring to a boil, reduce heat and cover. Simmer for 20 - 25 minutes or until chicken is cooked through and vegetables are done. Remove bay leaves.
Serve spooned over steamed rice.
Enjoy ... :)
Posted in Recipes by GravelRoadJewelry on February 18, 2010 at 2:54am |
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February 11, 2010
~Chunky Felted Wool Beads From Capricious Adornments~
This stylish, fun and funky felted wool bead necklace is from the fabulous Capricious Adornments Studio here at ArtFire. I love the look and feel of felted wool and this necklace is just striking. The beautiful burgundy, blue and purple beads create a color combination that is eye catching and the lime green central focal bead sets the necklace off perfectly.
Natasha, the artist behind this necklace, has not one but two fantastic studios where more of her whimsical and trendy items can be found.
To visit her studios click the following links...
www.capriciousadornments.artfire.com
www.swank.artfire.com
February 09, 2010
~Linguine With Roasted Grape Tomato And Basil Marinara Sauce~
This is a simple and delicious recipe that is great as a meal or as a side paired with your favorite main dish.
~Ingredients
1 lb dried linguine
2 pints grape tomatoes
1/4 tsp salt for sauce ( more is needed to salt the pasta water )
1/4 - 1/2 tsp coarse ground black pepper, to taste
1 small to medium onion sliced thin
2 cloves garlic finely minced or grated
1/2 cup fresh basil chopped
1/4 cup fresh parsley chopped
1/3 - 1/2 cup grated Parmesan cheese or your favorite hard Italian cheese
olive oil
balsamic vinegar
~Directions
Fill a large pot with salted water, bring to boil and cook linguine according to package directions in salted water. Reserve one cup of pasta water for use later if needed.
Heat up broiler. Place grape tomatoes in a baking pan (that fits in your broiler) with a couple of tablespoons of olive oil, salt and the pepper. Broil the tomatoes , shake once or twice to get more even cooking, until the skins are split and they have a nice char, usually about 15 minutes or so.
Put approximately a tablespoon of olive oil in medium sized pot and slowly cook the garlic, and onions until they are soft and translucent, do not brown. If they need a little more moisture use a bit of the reserved pasta water.
Add the roasted tomatoes, basil and parsley to the pot and cook on a low to medium heat approximately 5-10 minutes stirring occasionally. Toss with the linguine. If needed add some of the pasta water to lengthen the sauce. Serve drizzled with balsamic vinegar and topped with the grated Parmesan.
Enjoy!
~Ingredients
1 lb dried linguine
2 pints grape tomatoes
1/4 tsp salt for sauce ( more is needed to salt the pasta water )
1/4 - 1/2 tsp coarse ground black pepper, to taste
1 small to medium onion sliced thin
2 cloves garlic finely minced or grated
1/2 cup fresh basil chopped
1/4 cup fresh parsley chopped
1/3 - 1/2 cup grated Parmesan cheese or your favorite hard Italian cheese
olive oil
balsamic vinegar
~Directions
Fill a large pot with salted water, bring to boil and cook linguine according to package directions in salted water. Reserve one cup of pasta water for use later if needed.
Heat up broiler. Place grape tomatoes in a baking pan (that fits in your broiler) with a couple of tablespoons of olive oil, salt and the pepper. Broil the tomatoes , shake once or twice to get more even cooking, until the skins are split and they have a nice char, usually about 15 minutes or so.
Put approximately a tablespoon of olive oil in medium sized pot and slowly cook the garlic, and onions until they are soft and translucent, do not brown. If they need a little more moisture use a bit of the reserved pasta water.
Add the roasted tomatoes, basil and parsley to the pot and cook on a low to medium heat approximately 5-10 minutes stirring occasionally. Toss with the linguine. If needed add some of the pasta water to lengthen the sauce. Serve drizzled with balsamic vinegar and topped with the grated Parmesan.
Enjoy!
Posted in Recipes by GravelRoadJewelry on February 09, 2010 at 3:58pm |
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February 05, 2010
~Glasstastic Treasures Studio~
Check out this whimsical kissing fish bead made by Jamie of the Glasstastic Treasures Studio at ArtFire. What an adorable beautifully made lampwork glass bead! To visit this little cutie and browse other fantastic handmade lampwork glass beads created by this talented artisan visit her studio by clicking this link ...
www.glasstastictreasures.artfire.com
Posted in Great Finds by GravelRoadJewelry on February 05, 2010 at 12:49pm |
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February 04, 2010
~Fantastic Tuna Salad With Three Variations~
We love "traditional" tuna salad sandwiches but after a while they can become a bit boring. Our solution is to perk up our favorite basic recipe with some interesting additions that give it a whole new taste and flare. Here is the basic recipe we use and three exciting variations ... serve with your favorite crusty artisan bread, tortilla, wrap or good old stand by white bread, these variations are sure to please!
~Basic Tuna Salad ingredients:
12 oz. canned tuna packed in water and drained
1/3 cup chopped onion
1/3 cup chopped celery
5-6 tbsp. light or regular mayonnaise ( adjust to taste )
3 tbsp. lemon juice ( fresh if available )
~directions:
In a medium sized bowl combine all ingredients with a fork until well blended. Cover and refrigerate for 1/2 hour or longer. Stir and serve on your favorite bread.
~for a Mediterranean Flare stir in:
3-4 tbsp. capers ( whole if small or chopped if large )
3 tbsp. chopped black and green olives mixed
2 tbsp. fresh basil chiffonade ( or cut very finely )
1/2 tsp. freshly grated lemon peel ( optional )
~for a Southwestern Flare stir in:
3 tbsp. chopped fresh cilantro
3 tbsp. sun dried tomatoes
1-2 jalapeno chile very finely chopped
1/8 - 1/4 tsp. cumin ( optional )
~for a Curried Flare stir in:
1/3 cup tart Granny Smith apple chopped
1/4 cup raisins
2-3 tsp. curry powder ( adjust to taste )
1/4 - 1/2 tsp. turmeric ( optional )
Enjoy!
~Basic Tuna Salad ingredients:
12 oz. canned tuna packed in water and drained
1/3 cup chopped onion
1/3 cup chopped celery
5-6 tbsp. light or regular mayonnaise ( adjust to taste )
3 tbsp. lemon juice ( fresh if available )
~directions:
In a medium sized bowl combine all ingredients with a fork until well blended. Cover and refrigerate for 1/2 hour or longer. Stir and serve on your favorite bread.
~for a Mediterranean Flare stir in:
3-4 tbsp. capers ( whole if small or chopped if large )
3 tbsp. chopped black and green olives mixed
2 tbsp. fresh basil chiffonade ( or cut very finely )
1/2 tsp. freshly grated lemon peel ( optional )
~for a Southwestern Flare stir in:
3 tbsp. chopped fresh cilantro
3 tbsp. sun dried tomatoes
1-2 jalapeno chile very finely chopped
1/8 - 1/4 tsp. cumin ( optional )
~for a Curried Flare stir in:
1/3 cup tart Granny Smith apple chopped
1/4 cup raisins
2-3 tsp. curry powder ( adjust to taste )
1/4 - 1/2 tsp. turmeric ( optional )
Enjoy!
Posted in Recipes by GravelRoadJewelry on February 04, 2010 at 4:10pm |
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