Tuesday, December 29, 2009
We used Adam's Dad's homemade venison sausage (about 2 pounds of it) and 2 pounds of jumbo shrimp. I was nervous there wasn't going to be enough of liquid/sauce but there was plenty. The recipe calls for 3 pounds of meat total but feel free to add more if you have it. This also reheats nicely the next day.
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
2 (16 ounce) cans diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
a few dashes hot sauce
3 minced garlic cloves
1/2 teaspoon dried thyme
1 pound frozen peeled shrimp
cooked rice - Minute Rice does the trick!
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, hot sauce, garlic & thyme.
Cover, and cook 7 to 8 hours on Low. Stir in the shrimp during the last 45 minutes of cook time. Stir in cooked rice before serving.
Photo from Adam's iPhone
Tuesday, December 22, 2009
Our pans were bigger than the recipe calls for so we did 3 loaves instead of 4. I am just disappointed I did not double the recipe because the loaves were gone in no time!
Also I did not have a food processor to use. I used a mini chopper to pulse the oats into flour but the rest I mixed with a wooden spoon and it worked perfectly!
From the December 2009 Country Living Magazine....
Mini Country Loaves
1 package dry active yeast
2 tablespoons sugar
3 cups all-purpose flour, plus more for kneading
2/3 cup warm (110°F) milk
1/2 cup old-fashioned oats plus 2 T more for sprinkling
1 1/2 teaspoons fine sea salt
2 large egg yolks
2 tablespoons olive oil
1/4 cup (up to 1/2) warm water
1 egg white, lightly beaten
In a medium bowl, combine yeast, sugar, 1 cup flour, and milk. Cover bowl with a towel; let yeast mixture rise until doubled in volume, about 1 hour.
Using a food processor, grind oats into a fine flour. Add sea salt and remaining 2 cups flour; pulse to combine. With motor running, add yeast mixture, egg yolks, and olive oil. Drizzle in water until dough forms.
Remove dough and knead on a lightly floured surface until supple, about four minutes. Place in a large, well-oiled bowl, turning dough to coat with oil. Cover bowl with a towel; let dough rise until doubled in volume, about 1 hour.
Heat oven to 400 degrees F. Punch down dough and knead for 1 minute. Divide into 4 equal portions; shape into loaves to fit into 5 3/4- by 3 1/4- by 2-inch pans. Cover pans with a towel for 20 minutes.
Place loaves on baking sheet, lightly brush tops with egg white, and sprinkle with remaining oats. Bake until golden, 25 minutes. Cool completely before bagging or wrapping if you're giving as a gift!
Adam kneads away!
Final products! I actually could have made only 2 as you can see they didn't fill up the pans. If once they're out of the pan, they look cute!
Monday, December 21, 2009
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss w/ the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 mins.
Thursday, December 17, 2009
Before baking. I used 3 toothpicks for each piece of chicken.
The finished product served with sauteed broccoli.
Wednesday, December 9, 2009
The shop is also full of seasonal produce and wonderful recipe cards - not to mention free samples (I tried a delicious miniature pear)!
I know for sure I want to go back here to sample a few more of their wines!
Friday, December 4, 2009
Cut pitas (regular or whole wheat) into 6 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with olive oil, then sprinkle with dried oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden.
The dip and chips. A great party treat!
Pix from Adam's iPhone