Jambalaya Soup w/ Cheddar Jalapeno Cornbread

Soup

• 3 tbsp extra-virgin olive oil
• 12 oz turkey sausages, halved lengthwise and sliced
• 4 scallions, chopped (white and green parts separated)
• 1 stalk celery, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 tsp Cajun seasoning
• 4 c low-sodium chicken broth
• 1 c long-grain white rice
• 14 oz cdiced tomatoes
• 1 bay leaf
• Kosher salt 

 Cornbread

• 1 box Jiffy cornbread mix
• 1 egg
• 1/4 c butter, melted
• 1/3 c milk
• 2 tbsp pickled jalapeno peppers, diced and drained well
• 1 c cheddar cheese, shredded
• 1/8 teaspoon salt

For the Soup

 

Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.

For the Cornbread

 
Combine cornbread mix, egg and butter in a mixing bowl. 

 

Add remaining ingredients. Combine well. Mixture will be thick and lumpy.

 

Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.

 

Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

Spinach & Orzo Salad

• 4 c baby spinach, chopped
• 3/4 c uncooked orzo pasta
• 1/4 tsp lemon zest
• 3 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic, minced
• 1/4 tsp honey
• 1/2 tsp fresh ground pepper
• 1 c rotisserie chicken, shredded
• 1/2 c cucumber, diced
• 1/2 c red bell pepper, diced
• 1/3 c green onions, thinly sliced
• 1 tbsp dill, minced
• 1/2 c goat cheese, crumbled

Cook orzo acccording to package directions.  Drain and rinse with cold water; drain and place in a large bowl.

Meanwhile, combine lemon zest, lemon juice, olive oil, salt, garlic and honey; stir well with a whisk. 

Drizzle juice mixture over orzo; toss to coat.

Add chicken, dill, pepper, onion, cucumber and spinach ; toss to combine. 

Top with cheese and serve.

Creamed Corn Cake

• 2 boxes Jiffy corn muffin mix
• 1 c sour cream
• 3 eggs, beaten
• ½ c melted butter or margarine
• 1 tsp. salt
• 16 oz can creamed corn

Mix all ingredients together and pour into greased 9x13 baking dish. 

Bake at 375 degrees for 35 minutes or until lightly brown.

Hamburger & Macaroni

• 2 c uncooked macaroni
• 1 tbsp olive oil
• 1 lb ground beef
• 1 yellow onion, chopped
• 1/2 tsp seasoned salt
• Pinch chili pepper flakes
• 1/2 tsp celery seed
• 28 oz diced tomatoes
• 2 tbsp Worcestershire sauce
• 1/4 c chopped fresh parsley
• Salt  and freshly ground black pepper to taste
• Parmesan cheese, grated

Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.


While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown. When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4-6 minutes.


Add the celery seed, a dash of crushed red pepper and the Vegesal or other seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes. Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes.

Add freshly ground black pepper, salt and Parmesan cheese to taste.

Black Bean Burrito Bowl

• 1 lb dry black beans
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 4 bay leaves
• 2 tsp Kosher salt
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 c chopped cilantro
• 3 c , uncooked rice
• 1/2 tsp salt
• 4 1/2 to 6 cups of water, depending on the type of rice (read package)
• Red cabbage, sliced
• Avocado, peeled and cut into chunks
•  Salsa
• Cilantro, chopped
• Queso fresco
• Sour cream

Preparing dry beans
Place black beans in a large bowl or pot. Cover with 2 inches of water, let soak overnight, then drain.
Place soaked and drained beans in a large pot. Cover with 2 inches of water. Bring to a boil, reduce to a simmer.

While the beans are coming to a boil, heat 2 tablespoons of olive oil in a small pan on medium
heat. Stir in the ground cumin and cook until fragrant, 1 to 2 minutes. Add the minced garlic, cook a minute more. Once the beans are boiling, add the cumin and garlic to the pot with the beans. Add bay leaves and salt to the pot as well.

Cook the beans, uncovered, until tender, but not mushy, 30 minutes to 2 hours, depending on the size and age of the beans.

When the beans are done, place a strainer over a separate pot. Pour the beans into the strainer, to collect the cooking water into the pot. Set aside the beans, and boil down the cooking liquid until thickened and slightly syrupy. Return the cooking liquid to the beans and stir.

Preparing the rest
Place 3 cups of rice in a large saucepan. Depending on the type of rice you are using (short grain, long grain, white, brown) you will add any where from 4 1/2 cup of water to 6 cups of water to the pot. Check the rice package instructions. Add 1/2 teaspoon of salt. Bring to a boil, lower the heat to low to maintain a very low simmer. Cover and cook from 15 minutes to 45 minutes, depending on the type of rice (again, check the package instructions for the rice you are using). Remove from heat and let rest for 10 minutes, covered, before fluffing with a fork to serve.

To construct the burrito bowl, place a serving of cooked rice at the bottom of a serving bowl. Top with black beans. Top with assorted garnishes—thinly sliced cabbage, chopped avocados, chopped cilantro, queso fresco
and sour cream.

Ranch Chicken Tacos

• 4 chicken breasts, cut into chunks
• Olive oil
• Taco seasoning mix
• ½ c ranch dressing
• Tortillas
• Toppings:  tomatoes, lettuce, shredded cheddar cheese, olives, sour cream & avocado

Heat a skillet with olive oil over 1. medium high heat

Add pieces of chicken and cook completely

Drain

Sprinkle the taco seasoning mix over the cooked chicken (DO NOT add water)

Stir the chicken and cook for 5-7 minutes until all the chicken is coated and the powder is stuck to the
chicken pieces

Add ranch dressing and stir until well combined

Cook for an additional 2-3 minutes

Fill tortillas or taco shells with chicken, a little additional ranch, and taco toppings

Basmati Rice Salad with Peas, Mint, and Lemon

• 2 c uncooked basmati rice
• 3 c water
• 1/2 tsp salt
• 2 2-inch strips of fresh lemon zest
• 2 c frozen peas
• Salted water for blanching (1 quart water, 1 1/2 teaspoons salt)
• 1/4 c golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained
• 1/2 c green onions, minced
• 1 1/2 tsp lemon zest, finely grated
• 1 tsp fresh mint leaves, finely minced
• 2 tbsp lemon juice
• 1/4 c olive oil
• 1/2 tsp salt

Cook the rice according to package instructions; include salt in the cooking water along with 2 strips of lemon zest.

If using fresh peas, blanch them in boiling salted water for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.

Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.

To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.

Cauliflower Chickpea Curry

• 1 tbsp vegetable oil
• 2 tsp yellow curry powder
• 1 med yellow onion, cut in half and then sliced across the grain
• 1-inch piece of ginger root, peeled and grated
• 15 oz can chickpeas (rinsed and drained)
• 1 head cauliflower, cored, florets separated
• 15 oz can of whole, peeled tomatoes
• 1 tsp Kosher salt
• 1/8 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 c water
• 1/2 c (packed) cilantro, roughly chopped
• 2 tsp fresh mint leaves, minced

Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.

Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can. Add the cauliflower florets, the salt, pepper, bay leaf, and water. Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.

Remove from heat. Toss with fresh chopped cilantro and minced mint.

Serve with Basmati Rice Salad or rice pilaf. If you want dollop a little sour cream or plain yogurt over it.