Courtesy of Lynn, our Louisiana native, comes this family recipe that we make every year for Mardi Gras.
- 2 boxes Zatarain’s Jambalaya Mix (rice and spices)
- 2 cans diced tomatoes
- 1/4 cup ketchup
- Hot sauce
- Worchester sauce
- 3.5 cups water
- 1.5 pounds sausage (I recommend Uli’s Cajun Chicken Andouille)
- 1 pound shelled jumbo shrimp
- 1 pound boneless chicken
- 3 bell peppers
- 5 cloves garlic
- Italian seasoning
- Lemon pepper
- Marinade the chicken in apple cider vinegar and sriracha for a few hours.
- Grill the peppers, sausages and chicken until they have nice scorch marks
- Slice the sausages into thick pieces
- Cut the peppers and chicken into thick cubes
- Boil the water in a dutch oven
- Add tomatoes and their juice, Zatarain’s rice and seasoning packs, garlic, Italian seasoning, and bell peppers. Stir, return to a boil, cover pot, reduce heat and simmer until rice is at the desired texture. The water should almost completely cook out and leave the rice moist but not wet
- Add shrimp, stir well and simmer until the shrimp turn white (should just take a few minutes).
We recently learned that our Globug is allergic to eggs. We don’t know for certain that she has any particular reaction, but it’s certainly possible that her eczema is triggered by her allergy. So starting about a week ago I cut eggs from my diet, and we’ll be waiting on introducing eggs to hers once she starts solids.
In the meantime, I’ve been researching egg substitutes for various baked goods, and more importantly, breakfast items like pancakes and waffles. The substitution depends on the recipe, but I found recommendations like applesauce, mashed banana, or adding a bit of baking powder and oil.
This morning, Kenny whipped up a new eggless waffle recipe, devised by synthesizing a few recipes he found on the web. The waffles were delicious and unbelievably light and fluffy, thanks in large part to one secret ingredient: sparkling water (thanks mom, for the Sodastream you got us for Chanukah – it’s proving to be even more useful than anticipated!) It’s good to know that my favorite trick for producing light, fluffy matzo balls can be applied to other recipes as well.
I assume one could substitute more oil for the butter and soy milk for the cow variety to make vegan waffles.
- 3/4 cup whole wheat flour
- 1/4 cup corn meal
- 1/2 cup white flour
- 1 tbsp butter, melted
- 1 tbsp vegetable oil
- 1 tbsp baking powder
- 2 tbsp sparkling water
- 1.5 cups milk
- 1 tsp vanilla
- Pinch of salt
Optional: add 1/4 cup granola and/or 2-3 tbsp coconut
Mix wet ingredients, mix dry ingredients, combine. Follow waffle iron manufacturer’s instructions.
Over the years we’ve refined and evolved this hummus recipe into a favorite of ours.
- 3 garlic cloves
- 1/2 tsp salt
- 12oz cooked chickpeas (or 1 can chick-peas, drained and rinsed)
- 3 Tbsp well stirred tahini
- 1 Tbsp fresh lemon juice, or to taste
- 2 Tbsp fresh parsley leaves
- 3 Tbsp olive oil, or to taste
- 2 tsp pine nuts, toasted lightly
On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/2 the oil, and 1/4 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.
Makes about 2 cups, easily doubled.