KEEPIN' WARM WITH JAMBALAYA

Yes, Friday was a cold day and comfort food is one of the best ways to combat that cold. So when I thumbed through Food Network (yes, this may quite possibly be one of my favorite channels) and found a feature on "How to stay warm..." it didn't take a whole lot of convincing for me to make their delicious (and spicy!!) looking jambalaya for dinner.

I needed a menu that's easy to make in a small kitchen and can be easily eaten on the couch, floor, chair etc. Jambalaya fit the bill perfectly. It only takes one pot and is easy to eat in bowls and you can feed an army for about $25 -- probably cheaper.

The process is ridiculously easy and takes about an hour tops. I will be making one for the ski trip coming up.

Try this dish soon before spring -- it'll definitely keep you warm.

Ingredients

• 1 pound fully cooked kielbasa, cut into ¼-inch slices (get fresh if possible)
• 2 cups finely chopped onion
• 2 cups sliced celery
• 2 cups coarsely chopped green pepper
• 1/4 cup chopped jalepeno peppers
• 1 tablespoon minced garlic
• 1 can (28-ounce) whole tomatoes, cut up
• 3 cups water
• 2 cups cooked, cubed chicken
• 2 cups cubed ham
• 1 cup uncooked long-grain white rice
• 1 tablespoon Chicken Flavored Bouillon Granules
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon coarsely ground black pepper
• 2 bay leaves
• 1 pound fresh or frozen raw shrimp, shelled and deveined*
• Hot pepper sauce

 

Directions

In Dutch oven over medium heat, stir together sausage, onion, celery, peppers, and garlic. Cook 10 to 12 minutes or until tender, stirring frequently. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender, stirring occasionally. Add shrimp. Cook 2 to 3 minutes or until shrimp turns bright pink. Remove bay leaves.

Serve with hot pepper sauce.

* 12 ounces frozen, cooked shrimp may be substituted for 1 pound fresh or frozen shrimp.

ULTIMATE FRITTATTA AND GRANOLA

So, I was watching Food Network yesterday and saw several pretty cool recipes. One of them really stood out. It was a breakfast/brunch recipe. And since I am a HUGE fan of brunch, I had to make it. The recipe involved a frittatta, homemade granola and a freshly squeezed blood orange mimosa. Sadly I forgot to buy champagne ahead of time (this was a Sunda brunch so the liquor stores were closed) to prepare it, but everything else turned out great! It was just as delectable as it looked on TV. Frittata is nothing more than eggs with vegetables, cheeses, or meats cooked into it. It's like a breakfast pizza without a crust. There are many reasons why you should know how to make a frittata:

1. They're ridiculously fast and easy to make.
2. They're the perfect meal for the end of the week when you've run out of food. You could put just about anything in a frittata (though I'd avoid chocolate chips).
3. They're endlessly versatile. Make them with whole eggs, egg whites, or Egg Beaters; add meats, cheeses, or veggies; and eat 'em for breakfast, lunch, or dinner.
4. They make great leftovers for tomorrow's breakfast/lunch. Try some in a sandwich.
5. They're so much fun to say. So in your best Italian accent and say, "fri--taaa-taa" as if it's the greatest word in the world.  

Frittata:

Ingredients

• 8 extra-large eggs
• 2 tablespoons heavy cream
• 1 cup grated Gruyere cheese
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 4 small red potatoes, diced
• 1 cup diced smoked ham or Canadian bacon
• 1 cup grated Parmigiano-Reggiano, for finishing top
• 1/4 cup sour cream
• 1 bunch chives, chopped

Directions

Preheat oven to 400 degrees F. In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham. Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

Granola:

Ingredients

• 4 cups oats (NOT quick-cook or instant)
• 1 1/2 cups whole almonds, shelled, but skin still on
• 1/2 cup flax seeds
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup neutral cooking oil (canola)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 1/2 cups raisins or dried cranberries
• 1 cup diced dried apricots
• 1/2 cup dried banana slices

Directions
Preheat oven to 300 degrees F. Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.