April 6, 2012 § Leave a comment
E: We figured it was time that Nombudsman did a gumbo, so here it is. I know very little about gumbo, and so I do not expect this is the best recipe out there. (If you have a favorite recipe, please let us know!) However it passed our test, so with some adjustment of the spices to your liking it should at least be good, on the road to fantastic. It also makes a lot if you follow the amounts shown here. I mean a lot. We got 3-4 dinners for two out of the total amount, plus there is still a little in the freezer.
The overall process is quite easy, in part because of the slow cooker. I think the gumbo would have had deeper, more developed flavors if we had cooked the onions, peppers and celery in some oil first, and gotten some nice color on them. But then it wouldn’t have been such a hands-off process.
I should note that we didn’t use any seafood or seafood stock in this, so it would be good for people who don’t like those things. The only meat we added was a couple chicken andouille sausages, which honestly were a) an unknown, impulse purchase, b) not the best as they were pre-cooked and a bit rubbery and therefore c) were not a big component of the dish’s flavor. On the plus side, that means you could do this as a vegetarian recipe without any loss at all. And if you are going to use andouille, for goodness’ sake don’t make our mistake, and get some better sausages.
March 19, 2012 § Leave a comment
J: We’ve posted a couple chilis on the blog in the past, and they are consistently one of our go-to quick meals when we want something healthy, hearty, and easy. This chili is a bit different than ones we’ve made in the past; our standard chili is basically canned beans, canned tomato, cumin, chili powder, maybe some ground meat, and any other veggies we feel like throwing in, but for this one, we realized that we have no idea why we always use canned tomatoes. So, we decided to use fresh tomatoes instead! (Incidentally, we have recently been into beautiful heirloom tomatoes, so if you can get your hands on them, this would be a great way to use some!) We also added some Greek yogurt, because, you know, it’s good in pretty much everything — and acting on the advice of Erik’s cousin (the same who brought us Susan’s Baked Beans!), we added some molasses for a bit of extra flavor.
If you’re looking for a different chili recipe, give this a try! It’s no more complicated than any other chili recipe might be, and it’s tasty and unique in its texture and flavors.
February 1, 2012 § Leave a comment
E: I am a big fan of beans and Southwestern flavors. As a sometimes-vegetarian (and generally trying and succeeding to eat less meat than I used to, with a few minor setbacks like bacon here and there) I’ve been thoroughly wooed by the heartiness of beans and vegetables. This recipe owes a lot to Susan’s baked beans, with which it shares many of its ingredients. However this is something you can successfully make with any kind of beans in about 20 to 30 minutes, in basically any quantity you want.
We make this or some variant quite often for lunches as well as dinners. I imagine it is a great way to use up any extra vegetables you have in the fridge. We always seem to have extra carrots, so that’s usually what we make this with. I’ll give you the basic amounts of things and you should play around with it to suit your liking. « Read the rest of this entry »
October 30, 2011 § 2 Comments
E: This post goes out to my cousin Susan (who just recently had a baby, congratulations again Susan!) because it was from her that I got this recipe. She served this at her wedding this summer (a really lovely backyard affair that a bunch of us got to help cook and decorate for) and I insisted that I had to have the recipe. It is totally vegetarian by the way, which is part of what struck me about it.
It has been quite a few months but we have finally made and posted this wonderful dish. It’s really easy to do if you plan ahead (dried beans take a while to soak and cook) but if you want to make things a bit more interesting you can take it that extra step. One of the recipe’s main ingredients is ketchup, so we figured we would make our own—especially because Joanna does not like bottled ketchup. What we thought would be just a hint of cinnamon came out a bit strong, but the truth of the matter is that it was a good first try. It’ll take some time to get the spicing of it right for me, because it definitely needed more kick. But the nice thing is you can just add more powdered onion and garlic at the time of service if need-be. « Read the rest of this entry »