When we got home from Maryland this weekend, our fridge was pretty bare. After several days of restaurant and wedding food, the last thing I wanted to do was to go out to eat again, so we made a Publix run instead to see what we could come up with. Jason wanted Zatarrain’s jambalaya, but I wanted to see if we could make it ourselves without a mix. I googled “jambalaya” on my phone and we came up with a recipe which we based ours off of. Jason declared this the best meal we’d had in a long time.
Shrimp Jambalaya – lightly adapted from Sausage and Shrimp Jambalaya
1 tbsp earth balance (or butter)
2 tbsp paprika
1 tbsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp salt
1/2 cup diced tomatoes from a can
1 cup diced mini sweet peppers
handful of green onions, sliced
1 cup white rice (quick cooking)
3 cups veggie broth
1 can red beans, rinsed and drained
1/2 lb raw shrimp
Melt butter in large pan and then added spices, tomatoes and veggies. Cook for 5 min, until peppers have started to soften. Add rice, bring to a boil and then cover and let simmer for about 10 minutes until rice is done. Add shrimp and cook for an additional 5 minutes until shrimp is cooked through.
Posted in Cooking, Recipe
Though I cook a lot, I usually follow a recipe. So on the rare occasion that I throw some stuff together and it tastes good, I have to admit, I get pretty proud of myself. Tonight was one of those nights, although this recipe was so simple that probably anyone could have thrown it together.
Vegan Stuffed Poblano Peppers
Makes 4 Peppers
4 poblano peppers, seeds removed
2/3 cup uncooked brown rice
6 oz. soy crumbles
1/2 cup salsa
1/4 tsp cumin
1/4 cup vegan cheese (or just use regular)
1. Preheat oven to 350
2. Cook the rice according to the directions.
3. While rice is cooking, put the poblanos an a glass dish with a little bit of water on the bottom. Cover with plastic wrap and microwave for five minutes.
4. Coat a pan with cooking spray on medium heat. Cook soy crumbles until they are warm.
5. Add salsa, cumin and cheese once soy crumbles are cooked.
6. Stuff mixture into peppers and bake for 15 minutes on 350.
My peppers were on the smaller side so I had some extra filing which I just ate in a bowl.
Please forgive my excessive use of Instagram filters. I can’t seem to find my regular camera at the moment. Jason cleaned the office and I’m not sure where he put it.
Though I’ve lived in Atlanta for ten years, I’m not a huge fan of Southern food. But there is one thing that I’d never had before moving to the South and really like: boiled peanuts! My friends Joan and Sean had a Halloween party last night and I offered to bring some boiled peanuts, since they’re big fans too.
I remembered that Carol had made them before, so I emailed her and asked if she had a recipe. She told me that she just puts them in her crockpot overnight with lots of salt.
To start, you need raw peanuts. Preferably raw green peanuts, but we couldn’t find them. It actually took going to three grocery stores (a crappy Kroger, a nicer Kroger and finally Publix, where we had success.) to find raw peanuts.
From what I read, these dried raw peanuts would work fine, the cook time would just be longer than if we’d used the raw green ones. It did take a long time to cook, but the results were worth it. For those who haven’t had them, boiled peanuts sit in brine and they’re kind of mushy, but in a good way.
Boiled Peanuts in the Crockpot
1 pound dried raw peanuts
1/4-1/2 cup salt
3 tbsp cajun seasoning or more to taste
liberal dose of Texas Pete Hot Sauce
1. Wash the peanuts and put them in the crockpot and cover with water. The peanuts will float.
2. Mix salt, cajun seasoning and Texas Pete into the water.
3. Heat on low for 8 hours.
4. Turn heat up to high for 12 more hours.
I don’t think it’s possible to overcook these, but you do need to check on the water level from time to time and add more water if necessary. Happy Halloween!
Posted in Cooking, Recipe