<p>idad, we do fajitas like this as well–usually once a week. Instead of adding the salsa at the end, I usually squeeze a lemon or lime on top of the chicken and veggies. We do use tortillas, and top with diced tomatoes and avocado. Mushrooms or broccoli florets added to the onions and pepper sautee are good, too!</p>
<p>Tonight I’m using some untried recipes out of the newest American Heart Assn. cookbook , and making turkey sausage patties (recipe uses ground turkey breast and some zippy seasoning) probably topped with mushrooms; southern raised biscuits (ww pastry flour instead of white); and red cabbage sauteed with onions, apple and splash of balsamic vinegar.</p>
<p>Bonless, skinless chicken thighs, roasted with a little olive oil, sage, chilli powder and a dash of grated parmesan. Sliced, roasted brussel sprouts with cumin and a sprinkling of grated parmesan, jasmine rice and a nice salad with tomatoes from the farmers market.</p>
<p>Boneless, skinless butterflied chicken breasts wrapped around fresh asparagus and baked; garlic rice; steamed carrots; pita with bruschetta; and canteloupe.</p>
<p>Anybody have a good (and, in a perfect world, quick and easy) Jambalaya recipe? notrichenough, I believe it was on your menu last night. Care to share?</p>
<p>Pizza from scratch - pepperoni, red bell peppers, and black olives with artichoke hearts on my side. New oven - it’s been a long time since we’ve seen 550 degrees!</p>
<p>Tonight is leftovers from my football party on Sunday - meatballs, chicken wings, and crock pot ribs.</p>
<p>Here’s my jambalaya recipe. I use shrimp and kielbasa, so it is heavier on the meat than most jambalayas I’ve had, but that’s the way we like it.</p>
<hr>
<p>Seasoning mix:
4 small whole bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves</p>
<p>4 tablespoons butter
1 package of kielbasa (13-14 oz), cut into small pieces
2 pounds raw shrimp, peeled and de-veined
1 1/2 cups chopped onions
1 cup chopped green bell peppers
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably converted)
4 cups chicken stock</p>
<p>Thoroughly combine the seasoning mix ingredients in a small bowl
and set aside.</p>
<p>In a large heavy skillet (preferably cast iron) melt the butter
over high heat. Add the kielbasa, onions, bell peppers, seasoning mix
and garlic. Stir well and continue cooking until browned, about 10 to 12
minutes, stirring occasionally and scraping the pan bottom well. Stir
in the rice and cook 5 minutes, stirring and scraping pan bottom occa-
sionally. Add the stock, stirring well. Bring mixture to a boil; reduce
heat and simmer until rice is tender but still a bit crunchy, about 20
minutes, stirring occasionally toward the end of cooking time. With
7-10 minutes left, stir in the shrimp so they are covered. Remove bay
leaves and serve immediately.</p>
<p>NOTES:</p>
<ul>
<li>why doesn’t kielbasa come in 1 pound packages any more??? Sigh.</li>
<li>we use 1/3 or 1/2 teaspoon of cayenne, a whole teaspoon makes it
<em>very</em> hot</li>
<li>we are not precise on the amounts of vegetables called for; we
usually use more and add red peppers and/or celery.</li>
<li>start with 3 cups of stock and add more if needed near the end.
4 cups can leave it too liquid-y, and the shrimp will add some water
as they cook.</li>
</ul>
<p>I did some Costco organic burger, garlic, and a package of chopped frozen spinach in a pan. Then added a big can of diced tomatoes, then some grated garlic, S&P. Then stirred in some leftover elbow macaroni. Really low brow but good. Recovering from either a really atrocious cold or the real deal flu and it’s what I was hungry for. Now DH hacking and sneezing . . . looking forward to spring.</p>
<p>Shrimp pad Thai. Had to run by Costco on my way home because we discovered last night that we had no shrimp in the freezer, so had soup for supper.
Trying to use the cilantro before it goes bad. LOL, shrimp, fresh veggies, new bottle of fish sauce, new jar of peanuts, bean sprouts, lime, <em>but</em> we didn’t throw out $0.35 worth of cilantro left from the fish tacos!</p>
<p>Moreover, I hate to admit that I have never bought tamarind … I would love a recipe. My pad Thai is pretty ad hoc. I want to Learn how to use those tamarind pods and know what to do with them…</p>
<p>Interested Dad- fajitas are later this week.
With the cutlets today I just made a marinade of olive oil, fresh oregano, thyme, Dijon mustard and white wine vinegar. Grilled them. Roasted a mix of red and purple potatoes with fresh rosemary. Plus a simple green salad. A boring but easy dinner.</p>
<p>We are having Pork loin Florentine pinwheels with roasted baby zucchini and garlic rolls, still getting back on track after having my daughter home for the holidays!</p>
<p>You can buy jars of tamarind concentrate in Asian markets. Much easier than messing with the pods. I add a bit of tamarind to pad thai (or did before I stopped making it), but the recipe I used (from Victor Sodsook’s True Thai) just used fish sauce, vinegar, sugar, garlic, and ketchup for the sauce base, if I recall.</p>