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
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
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
Lauren got me an amazing birthday gift this year – the Champion Juicer. We found out about the Champion Juicer at Banana Joe’s in Kauai, where they make a creamy, soft-serve ice cream-like product they call a “frosty”. Turns out, they simply freeze their fruit (banana or slices of pineapple) and run it through a Champion Juicer. The result is magic.
And now we can make these delicious frozen treats at home! We immediately acquired some bananas to freeze overnight, and in the interim tried our hand at fresh carrot juice (delicious).
The secret to the Champion is that it’s a masticating juicer, so it “chews” the food before pressing the results through a filter in the undercarriage. The filters are swappable, and we used the solid “homogenizer” for frosties (it can also be used to make nut butters, or even baby food when Gloria is ready).
I was giddy with excitement as we made our first banana frosty tonight, and the taste brought me right back to Kauai. Now we need to acquire a pineapple or two. It’s exciting to have a new way to brighten up our winters!
Last night we had some friends over and made pizza for dinner. While the first and third pies came out perfectly round, we had a little mishap with pizza #2. I must have been too conservative with the cornmeal on our pizza peel; the dough stuck to the middle of the peel and I had to perform some intense spatula work inside of a 550 degree oven.
The result was non-standard, but quite tasty and a geographical conversation piece. I think that piece of asparagus on the right represents our apartment in Kampala, Uganda.
When Kenny and I were in Zanzibar last August, we enjoyed a spice tour and made a trip to the market the following day to purchase fresh spices, including vanilla beans. Since then, we’ve enjoyed using the vanilla beans in cooking projects at home, my favorite of which has been our homemade cinnamon vanilla bean ice cream (to die for – good thing we ditched the leftovers of our last batch at a friend’s house, otherwise I’d probably be gorging on it right now).
But the beans won’t last forever, so we decided that it would be a good idea to use a few of our remaining beans for homemade vanilla extract. Recipes and instructional videos abound on the interwebs; I ended up choosing this one because I liked the easy-to-follow steps with illustrative photos.
Of course, Kenny and I can’t do anything without creating photo documentation of our own, so here are my versions of the instructional photos – strikingly similar to those in the recipe, but featuring my kitchen!
Step 1 – Collect ingredients: vodka, vanilla beans, and a jar to store them in
Step 2 – Cut the beans lengthwise, leaving them attached by an inch at one end
Step 3 – Measure 1 cup of vodka into the jar
Step 4 – Submerge the beans as well as possible – I wasn’t able to get them fully covered immediately because they were a bit firm
Step 5 – Cover
Step 6 – Wait. Here’s my concoction after 2 weeks of rest time. Supposedly 8 weeks of infusion is best, so ours should be ready by mid-May.
Inside you can find over 150 recipes consisting entirely of ingredients from TJ’s. However, you will find none that include black beluga lentils. Perhaps this is because of TJ’s predilection to constantly discontinuing and then replacing their product line (about 10% monthly or so I hear). Nonetheless, tonight we made a mostly TJ’s salad. From the Trader:
Black beluga lentils
Can be acquired from Mr. Joe, but mine were not:
Olive oil (I’m a sucker for the Greek olive oil we get at Vios)
Sunchokes (Jerusalem artichokes)
Chop the sunchokes, toss with arugula, olive oil, salt, and lemon. Follow the lentil instructions on the bag, and then add them to the salad while still warm. Shave parmesan to taste. Now I’m getting hungry again, but it’s time for bed!
Last week we synthesized a number of pancake recipes on the web to a simple formula using even proportions (1 to 1 to 1 to 1) of:
cup whole wheat flour
tsp baking powder
Add more baking powder for fluffier pancakes (today we used close to a tablespoon). You can also use alternative flours (e.g. millet, atta, all-purpose) for some/all of the wheat flour, or mix in some wheat germ or oatmeal to satisfy the health nuts.
Mix dry ingredients and wet ingredients, then combine and stir. Ladle onto a hot griddle. Flip. Done. Delicious, especially when topped with African bananas, pineapple, or mangoes, and a bit of shredded coconut. Or even better when Lauren mixed some of the bananas and coconut into the batter for the last few pancakes this morning.
This recipe can also be used as a savory base, similar to the ragi waffles we made in Bangalore. On Saturday we mixed onions and coriander into a ragi-based batter that we consumed with marmalade and dahi.
100% ragi (a.k.a. African millet) pancakes; ragi tends to cause rougher edges unless mixed with wheat flour
As loyal readers of our rice cooker mishaps may have anticipated, one of the most exciting aspects of having a real apartment here in Kampala is having a real kitchen. Making oatmeal using our plug-in kettle and gorging on raw fruits and vegetables worked out well enough in Thailand, especially as we were living in the land of delicious tropical fruits. But it’s also nice to be able to fire up the stove (even if it is an electric one) from time to time and cook something, even if that something is absurdly simple, like an egg.
We haven’t been experimenting with the local cuisine much here, as we did in India; I suppose I’m a bit less inspired by matooke and rice than I was by channa, dal, garam masala, and the mystical powers of the pressure cooker. But our huge Kenya-based grocery chain has locally-source versions of most of the Western-style conveniences we’re accustomed to, and a respectable array of Indian ingredients, thanks to the healthy Desi community here (although no channa to be found yet, oddly enough). Which means we’ve started revisiting many of our favorite recipes, most of which emphasize fresh vegetables, whole grains, and beans (with special thanks to Mark Bittman, who got us on into an almost-vegan-until-dinnertime routine late last summer). And our Indian kitchen experiences taught us a few special tricks, like making chapattis to use as tortillas for Mexican dishes.
We’ve also started baking bread again, using the same recipe we taught P Nik in Mae Hong Son. It’s easy to get whole wheat atta, semolina, and other fun flours here, so we’ll probably branch out and try a few different experiments next week.