Tag Archives: water

Split-Pea Soup

Here’s another one that may be better the next day! I tend to cook in a hurry, so four hours in the slow-cooker on High may not be ideal for this recipe. Cooking something else to accompany this is recommended, and it’s actually what I did…luckily (pork chops) or just plan better!

After chopping, everything in the pot.

I stirred it every few hours to check on its progress. Not needed.

This is after eight hours on Low. It doesn’t look like much, in my opinion, but it was very flavorful and filling.

It’s also very chunky since I don’t have a food-processor or blender, and I can’t use my Bullet to smooth it out, so this was it!

This was the leftovers! The peas are more broken down into a paste and a less watery base. It was impressively easy in the end.

Split-Pea Soup

8 oz chopped deli ham

2 cubes beef bouillon

Lb dried split peas, rinsed

One celery stalk, chopped

Half of one large carrot, chopped

One shallot, chopped

One bay leaf

One teaspoon salt

1/4 t crushed peppercorns

1/4 t dried thyme

8 c water

 

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Creole Chicken Gumbo

Better as leftovers? Possibly. Portioning out servings of rice with the leftover Gumbo for lunch the following day, one for my man, plus one to give away, and one for myself, I noticed the rice absorbed quite a bit of the liquid the next day even though I dropped spoonfuls of rice in the storage containers as opposed to mixing it in.

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Creole Seasoning

T dried onions 

T dried melange peppercorns, milled with dried onions to make powder

T garlic powder

T dried oregano

T dried basil

T dried thyme

½ T cayenne

2 ½ T paprika 

1 ½ T salt

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Chopped carrots, celery, and shallots. Honestly, I’d rather eat not-so-fresh veggies than something from a box.

Brown the roast chicken and chicken Andouille sausage on medium-high with olive oil.

In the same pan after chopping the chicken breasts and adding all of the browned meat to the Crock-Pot, brown the flour and equal part olive oil, stirring constantly.

The darker, the better from what I understand; as long as you don’t let it burn.

It will make the kitchen smell amazing! Or if you just start getting nervous that it’s going to burn, add the veggies. Cook for about four minutes. Then, add the remaining ingredients to the pot.

Cook on High for 4 hours or Low for 8-10 hours.

This was the result after four hours on High.

This was the leftovers! Both were delicious, but there was no soupiness to the leftovers. I feel like a true Gumbo is more like a stew after the rice has time to soak up the soup…but what do I know?

Chicken Gumbo

Lb chopped roasted chicken

Lb chicken Andouille sausage, sliced on a bias

One stalk celery, chopped

One medium carrot, chopped

One shallot, chopped

5 cloves of garlic, minced

8 c water

8 t Better Than Bouillon – Chicken

One large bay leaf

2 t Creole seasoning (see recipe towards beginning of post)

½ t dried thyme

½ c flour

½ c olive oil

Fruit Compote

Great for pancakes, great for cheesecake! This is so simple if you have the time. Three ingredients and 20 minutes later gives you a great topping for breakfast or dessert that stores well sealed for several days in the refrigerator. You could also serve it warm with crumbled graham crackers and whipped cream.


Blueberry is my favorite, but I prefer strawberry on my waffles with some whipped cream. The real stuff, nothing homogenized. I bought this little cheesecake from the store, I think because I had a coupon. It was plain, so I thought about what I was going to serve it with not having planned previously to get it. Blueberry Cheesecake came to mind which was my favorite ice cream in high school (I don’t remember having anything before that besides chocolate, strawberry, and vanilla; I also like Pralines and Creme, then I liked Mint Chocolate Chip, now I like Vanilla Bean with yellow cake and caramel—bad, I know!).



Start with fresh berries. Here’s some strawberries…chop them up into a pan (this was about three cups), a heaping 1/4 cup of sugar, and a teaspoon of vanilla extract.

Strawberries are full of water which they will release, enough to make a syrup.

Mix together on medium-high and cook until reduced, about 30 minutes. Let cool. Strain liquid into clean container and add sliced, fresh strawberries, if preferred.

http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-compote-recipe.html

http://allrecipes.com/recipe/43914/supreme-strawberry-topping/
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Gingerbread Oatmeal

With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.

Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.

The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!

Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.

The spices are beautifully mingling together waiting to be added to the pot.

The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.

http://www.coffeecupsandcrayons.com/slow-cooker-gingerbread-oatmeal/

Saffron Rice

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I can’t believe how easy this was! I used my rice cooker. Replacing the water to cook the rice with more flavorful chicken bouillon to pair with Chicken Korma from the slow-cooker, this felt like an accomplishment I’ve been waiting for for a very long time. Saffron being one of the culinary world’s most expensive ingredients. Along with fresh-made hummus, this meal was something I am very proud to add to my cooking portfolio.

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Rice in the rice cooker along with chicken bouillon, chopped shallots, dried chopped onion (which I would leave out next time and just use more shallots, personal taste), and saffron. I made a pot-full.

3 cups of dry rice, rinsed

4 cups of chicken bouillon

1 shallots, chopped

3 tablespoons of dried, chopped onions (personally, I would replace this with another shallot since I don’t like the crunch of onions!)

1/4 teaspoon of crushed saffron or 1 pinch for each cup of rice

Cook in rice cooker or as you would cook rice on stove-top.

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I found this dried saffron at Costco, of all places. Not the same as the high-end restaurants would use, but a great introduction to this fine ingredient for me.

Fruit Compote

Great for pancakes, great for cheesecake! This is so simple if you have the time. Three ingredients and 20 minutes later gives you a great topping for breakfast or dessert that stores well sealed for several days in the refrigerator. You could also serve it warm with crumbled graham crackers and whipped cream.


Blueberry is my favorite, but I prefer strawberry on my waffles with some whipped cream. The real stuff, nothing homogenized. I bought this little cheesecake from the store, I think because I had a coupon. It was plain, so I thought about what I was going to serve it with not have planned previously to get it. Blueberry Cheesecake came to mind which was my favorite ice cream in high school (I don’t remember having anything before that besides chocolate, strawberry, and vanilla; I also like Pralines and Creme, then I liked Mint Chocolate Chip, now I like Vanilla Bean with yellow cake and caramel—bad, I know!).



Start with fresh berries. Here’s some strawberries…chop them up into a pan (this was about three cups), a heaping 1/4 cup of sugar, and a teaspoon of vanilla extract.

Strawberries are full of water which they will release, enough to make a syrup.

Mix together on medium-high and cook until reduced, about 30 minutes. Let cool. Strain liquid into clean container and add sliced, fresh strawberries, if preferred.

http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-compote-recipe.html

http://allrecipes.com/recipe/43914/supreme-strawberry-topping/