Seafood Gumbo

Everyone loves this spicy Cajun dish! You can vary the ingredients as you like, using scallops, shellfish of other kinds of sausage. The original calls for Andouille (an-doo-wee) sausage, but that’s not available where I am, so I use chorizo which adds to the spice. but if you don’t have that either, you can use a little more cayenne pepper! ( Go easy on cayenne if you’ve never used it, it’s very hot!)

Saute:

1 chicken breast, cut up , seasoned with salt / pepper,

3-4 chorizo, cut in bite-sized bits

Remove from pan and add 2 Tbsp oil. Saute:

1 clove garlic, minced

1 small onion, minced

1 stalk celery, minced

2 small ( Japanese) green peppers, minced ( or 1/2 regular green pepper.minced)

When slightly translucent, add

4 Tbsp flour

1 teas ~cumin (powder)

1/4~1/2 teas cayenne pepper

1/2~1 teaspoon salt, dash of pepper

Stir well and then add

1 (400g) can of tomatoes

500-600 cc water ( 2 cups) +2 consomme cubes, chopped up (or chicken stock)

Chicken and chorizo ( see above)

Simmer for 10 minutes or so on low, till thickened. Before serving stir in shrimp and okra till cooked. Serve with hot rice, Garnish with pwd paprika, chopped parsley of cilantro!

10-12 shrimp

6-8 okra, cut in half

2019-02-20 17.39.08 — Yumi enjoys Cajun food and appetizers

Quinoa Salad

This is a delicious vegan dish! Very colorful and a popular side dish!

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How to cook quinoa:

1/2 cup uncooked quinoa + 1 cup water

Bring water to a boil. Add quinoa and simmer over med-low heat covered until liquid is gone, about 15 minutes. Let stand covered until cool.

Quinoa Salad

1/2 red onion, chopped finely

1 stalk of celery, ”

1/2 red paprika (sweet bell pepper). chopped finely

1 Japanese cucumber ( English cuke) finely chopped

1 cup garbanzo beans ( chickpeas)

parsley, chopped ( if available)

Cooked quinoa as above, about 1~1 .5 cups

Dressing

juice of 1 lemon (or more)

1 Tbsp red wine vinegar ( or use Japanese vinegar + 1 teas Balsamic)

1/4 cup olive oil

salt and pepper to taste

Combine veggies and quinoa. Mix hte dressing and stir into the salad. Put in covered container and chill for an hour or more. Keeps in refrigerator for 1 week. (Add chopped tomato if desired)

Best Pizza Crust

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This is my favorite recipe for pizza after trying many. I use a scale to weigh my ingredients, so it is in grams. One cup of flour is about 120 grams. This makes two large pizzas so you can cut it in half if you like.

Substitute part whole wheat flour if you like. I always half-bake the crust ahead of time, a so I can be with my guests! You can put the toppings on an hour before. Then just pop it in the oven when you want to eat!

Pizza Dough (13 inch pizzas)

360 g bread flour

40 g all-purpose flour

1 teas salt (8g)

7 g dry yeast

20-30g sugar

4 teas. powdered skim milk (optional)

20 g shortening (margarine)

240 g (cc)water

Knead well for about 10 minutes. Let rise 30 minutes. Divide in half. Cover and let rest 10 minutes.

Roll out or pat into pizza trays. Prick with a fork. Brush with olive oil and add dry herbs if desired.

Bake at 190° C ( 375°F) for 10-12 minutes. This will stop the dough from rising and can be done ahead.

Top with pizza sauce, pepperoni, mushrooms and cheese or any toppings you like. Bake till bubbly and slightly browned at 190° C(375°F)

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Stella’s Muffins

Easiest amd yummiest muffin recipe ever!

2cups bread flour

1/2teas salt

1Tbsp baking powder(3 teas)

3/4cup light brn sugar

dash of cinnamon

Mix and add:

1 egg

100cc salad oil

150 cc milk

1small tart apple, finely diced

Stir with a fork until just blended. Spoon into cupcake papers about 2/3 full. Bake in a preheated 375 degree (180C) oven for 20〜25minutes.

(Omit cinnamon and apple and add blueberries , and a bit of lemon zest, ie you have it!)

Who’s in the Kitchen with Baba?

Thanks for joining me!

TO DOUBLE THE PLEASURE OF COOKING, IT MUST BE SHARED

We enjoyed making Shepherd’s Pie in Philly! My grandson loves to cook!

shep3

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Here’s our recipe:

Shepherd’s Pie

1 clove garlic, chopped finely

1/2 onion, diced

1 lb. ground beef ( or more if you like)

2 Tbsp flour

salt, pepper

1 cup beef broth ( I use 2 beef bouillon cubes and 1 cup hot water)

1-2 Tbsp Worcestershire sauce

1 Tbsp sherry (optional)

5-6 medium- size potatoes, boil and mash with 3 T butter and 1/2~1 cup milk (add salt if desired)

1 carrot, diced and boiled

1/2 cup green peas

1 half cup canned corn

Shredded cheese (optional but good!!)

Saute garlic and onion, add beef, cook until browned. Stir in flour. Add beef broth and Worcestershire sauce. Stir as it thickens. Pour into a casserole (lightly oiled??) Sprinkle on carrots, peas and corn. Top with mashed potatoes. I like to cover it with shredded cheese. Bake at 375 F for 30-40 minutes.