- Page 55 of 75 - Wholesome Recipes Made for Sharing

November 6, 2014

One-Pot Chicken and Sausage Jambalaya {with Brown Rice}

Jambalaya is one of those comforting meals I remember my mom cooking for our family as I was growing up. She mostly cooked Chinese food for us, but she also adventured into other types of cuisine, one of those being Cajun. After our first baby was born, she made huge batches of gumbo and jambalaya as freezer meals for us. (Thank you, Mom!) Jambalaya is a hearty one-pot meal that usually includes rice, vegetables, and protein. Most recipes I’ve seen use white rice, but I’ve adapted this particular recipe to use brown rice by adjusting the amount stock and cooking time. There are two types of jambalaya- Cajun and Creole. Creole jambalaya is tomato-based, Cajun is not, and the Creole version will often include seafood. This Chicken and Sausage Jambalaya is of the Cajun variety and is seasoned with a spice mix of chili powder, paprika, oregano, cayenne, black pepper, and garlic powder. It takes some patience to reduce the stock as the vegetables and meats are being cooked, but after one bite of deliciousness it will all be worth it! The reduction of the chicken stock is essential for developing the deep flavor of the jambalaya, so try not to take shortcuts. I try to make this on chilly days when standing by the stove is warming and comforting. This makes a fairly large quantity so it’s great to serve at gatherings and the leftovers taste even better the next day after the flavors have had some time to meld.

One-Pot Chicken and Sausage Jambalaya {with Brown Rice}

Yield: 6-8

Ingredients

1 (3 1/2- to 4-pound) chicken, roasted (I used a rotisserie chicken)
2 medium onions, 1 quartered, 1 diced small
1 tablespoon olive oil
1 pound nitrate-free smoked sausage
2 tablespoons unsalted butter
1 green pepper, diced
1 red pepper, diced
1 jalapeño, diced (optional)
1 bunch scallions, thinly sliced
3 celery stalks, diced
4 garlic cloves, minced
5 bay leaves
2 teaspoons oregano
2 teaspoons sea salt
1/2 teaspoon black pepper
1 1/2 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 tablespoons tomato paste
2 1/2 cups uncooked brown rice

Instructions

Remove meat from the chicken and discard skin. Save the accumulated juices and fat from the chicken. Use hands or two forks to shred the meat into pieces. Set meat aside in the refrigerator.
In a large pot or cast iron Dutch oven, place the carcass, quartered onion, and any vegetable trimmings with 10 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours. Strain pot and discard solids. You should have at least 7 cups of chicken stock.
In the same pot or Dutch oven, heat the oil over medium-high heat. Add the sausage and sear until sausage starts to brown. Transfer sausage to a plate and set aside.
Return the pot to heat and add the butter. After butter melts, add the diced onion and sauté until onion starts to become golden, about 8-10 minutes. Add 1/4 cup of chicken stock and scrape any brown bits loose. After the onions are mostly dry, add another 1/2 cup of stock. When stock is almost reduced again, add the peppers, scallions, celery, garlic, bay leaves, oregano, sea salt, black pepper, chili powder, paprika, cayenne pepper, garlic powder, and tomato paste. Cook the vegetables for another 10 minutes, stirring frequently, until they begin to stick to the pot. Add another 1/4 cup of stock and reduce until dry. Next add the shredded chicken, another 1 cup stock, and the accumulated juices from the chicken. Reduce the liquid by half.
Add the brown rice and 5 cups of chicken stock. Cover and cook on low heat for about one hour, until rice is evenly cooked.

Notes

This works best in a cast-iron dutch oven if you have one.

Save the trimmings from the vegetables and add them to the stock for more flavor.

adapted from Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

November 3, 2014

Olive and Rosemary Breadstick Twists

There is a certain reward that comes from baking your own bread at home. Unlike other forms of cooking or baking, working with bread dough forces me to slow down and it calms my soul. The process is beautiful and there is no substitute for warm crusty bread fresh out of the oven. Over the past few years I’ve experimented with various bread baking techniques in trying to achieve the crust found on most artisan breads. For these Olive and Rosemary Breadstick Twists, I used a steaming method that I once learned from a Zingerman’s bread baking class. In addition to making a fairly wet dough, a steam tray is placed in the bottom of the oven, helping the bread to develop a golden, crisp, and chewy crust.

With the abundance of rosemary plants at Whole Foods last week, I was reminded of a whole -grain rosemary loaf that I once tried at the farmer’s market. In these breadsticks, I added kalamata olives with the rosemary and found that those pair quite well in this savory bread. I used a combination of all-purpose, whole wheat, and rye flours for character and flavor. This bread does require some planning ahead as it needs to be started the night before, but the dough comes together quickly and no kneading is necessary. During the overnight resting period, the bread develops an incredibly deep flavor and a great chewy texture. Lastly, in the recipe I’ve included measurements by weight and by volume, but using weighted measurements will most accurately help you to achieve the correct flour to water ratio. It’s hard to believe that such a simple method can lead to such great results, but I hope you will give this a try!

Olive and Rosemary Breadstick Twists

Ingredients

10 ounces all-purpose flour (about 2 cups)
3 1/2 ounces whole wheat flour (about 3/4 cup)
1 1/2 ounces rye flour (about 1/4 cup)
1/2 teaspoon salt
1/4 teaspoon yeast
2 teaspoons chopped fresh rosemary
1/3 cup kalamata olives, pitted and chopped
7 ounces water (about 7/8 cup)
3 ounces beer (about 1/3 cup)
1 tablespoon white vinegar
coarse finishing salt for sprinkling on top
special equipment: pizza stone

Instructions

In a large mixing bowl, whisk together the flours, salt, and yeast. Stir in the rosemary and kalamata olives. In a small mixing bowl or liquid measuring cup, mix together the water, beer, and vinegar. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until well combined.
Cover and let rest for 8-18 hours.
Place pizza stone on the middle rack of the oven. Place a large rimmed baking sheet on the bottom rack. Preheat oven to 425.
Transfer dough to a floured surface and knead 10-15 times. Divide dough to make 10 smaller pieces. Roll each piece to make a 10-inch rope. Twist 2 pieces together and pinch the ends. Repeat with the remaining 8 pieces. Cover and let rise 30-40 minutes, until the indentation springs back when a finger lightly presses the dough. Sprinkle lightly with coarse salt.
Quickly sprinkle the pizza stone with cornmeal and gently transfer the breadstick twists to the pizza stone. Pour 2 cups of water in the rimmed baking sheet and quickly close the oven door.
Bake for 30-35 minutes, until bread is golden brown.

October 30, 2014

Barley Chorizo Skillet Pie

Deciding to incorporate more whole grains into our diet has been one decision I’ve had absolutely no regrets about. It’s opened up so many doors to exploring new foods and it’s made such a difference in feeling healthy and satisfied after each meal. Barley was one of those grains that I had found intimidating because there are so many varying types of barley- pearled, hulled, hull-less- and I wasn’t exactly sure what made each type distinct. After doing some research, I learned that hulled barley has an inedible hull that is removed during minimal processing, but most of the nutrients are retained. Hull-less barley is a type of barley in which the hull easily falls off during harvesting, leaving the bran intact and retaining all nutrients. Pearl barley has been processed to move the hull and outer bran layer, thus also stripping it of many of its nutrients. Pearl barley requires the shortest amount of cooking time, while the hulled and hull-less variety require slightly more time. I used hull-less barley for this Barley Chorizo Skillet Pie, but other types of barley can be substituted as long as cooking times are adjusted. Barley is a versatile grain with a pleasant chewy texture. It adds such great dimension to this egg-based skillet pie.

I tend to cook a lot of meals that are mostly grains and vegetables, but also involve a little bit of meat for substance and flavor. This Barley Chorizo Skillet Pie is one example where a little bit of chorizo adds a big punch of flavor to the entire dish. We enjoy this served warm or at room temperature and it makes a great breakfast, lunch, or dinner.

Barley Chorizo Skillet Pie

Ingredients

2/3 cup uncooked hull-less barley
7 large eggs
1/4 cup milk
1/4 cup chopped cilantro
3/4 teaspoon sea salt
1 tablespoon olive oil
1 large onion, finely diced
4 ounces Spanish cured chorizo, diced
2 cloves garlic, minced
2 cups lightly packed baby spinach
3/4 cup grated Colby Jack Cheese

Instructions

In a medium saucepan, bring 3 cups of water to a boil. Add the barley and return to a boil over medium heat. Lower the heat and simmer until barley is tender, but still chewy, about 40-50 minutes. Drain and set aside.
Preheat the oven to 350.
In a medium mixing bowl, whisk together the eggs, milk, cilantro, and salt.
In a 10- or 12- inch cast iron skillet, heat the olive oil over medium heat. Add the onion and chorizo and sauté until onion starts to become translucent, about 5 minutes. Add the garlic and cook for another minute. Add the spinach and stir until spinach is just wilted. Stir in the barley last.
Pour the egg mixture over the vegetable-barley mixture and stir until combined.
Bake for 25 minutes, until eggs are set and edges are starting to brown. Sprinkle cheese over top and bake for another 5 minutes. Let rest for 5 minutes before slicing into wedges.

Notes

adapted from Whole Grains Every Day Every Way