Shrove Tuesday Gumbo

Here’s a  traditional recipe to start Lent

• 10  oz  andouille sausage  but if you can’t find a good source without nitrates and from quality pork, then  Polish, Italian or any smoked sausage will do.
• 2 cups chicken meat
• raw shrimp (preferably wild)
• ½ cup crab meat

2T lard, tallow or duck fat

• 1 stick organic butter
• file powder (optional) found at gourmet stores
• 3 bay leaves
• 1 whole lemon
• 2 cups okra ( this is optional because some don’t like okra, but I like a more traditional gumbo)
• 2 T fresh parsley
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 3 chopped garlic cloves
• 8 medium chopped organic tomatoes
• 1/4 cup chopped garlic
• 1 sprig fresh  thyme
• 1/2 teaspoon fresh oregano
• 2 tsp paprika
• 1 tsp cayenne(I like more)
• 1 tsp ground peppercorns
• 1 tsp  Celtic or other whole salt
• 1 tsp onion powder
• 2 cups dark beer. (Optional but adds depth)
• 2-3 cups  bone stock. (Homemade is best)
• 3 bay leaves
• 1/4 cup flour or arrow root for thickening

 

Directions

Slice sausage and fry in lard, tallow or duck fat until lightly crisp. Remove  sausage and place in a bowl. In the same pan, fry  chicken pieces on both sides. Set to the side with the sausage.

In the same pan, saute chopped onion, celery, bell peppers, okra and garlic  a few minutes until tender. Add more fat if needed.

In a large pot, combine spices, tomatoes, meat, stock and  beer. Bring to a simmer. Add bay leaves and cover.

Make a roux by melting ½ stick butter in a small pan and then sprinkling four into it until it thickens and is slightly browned.  If you’re on a gluten free diet, do the same with arrowroot powder. You will need to constantly stir this mixture so it doesn't burn.

Add roux to gumbo, cover and simmer for about 2 hour, stirring from time to time.  A few minutes before serving, add the shelled shrimp.  As soon as they pink up, add the juice of the fresh lemon, remove bay leaves, add file powder and serve over cooked rice.

It tastes better the second day, so you might want to prepare this in advance.

Incredible!

Serves 8-10

 

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Shrove Tuesday Gumbo

Fat Tuesday or Shrove Tuesday is March 8

Here’s a  traditional recipe to start Lent

• 10  oz  andouille sausage  but if you can’t find a good source without nitrates and from quality pork, then  Polish, Italian or any smoked sausage will do.
• 2 cups chicken meat
• raw shrimp (preferably wild)
• ½ cup crab meat

2T lard, tallow or duck fat

• 1 stick organic butter
• file powder
• 3 bay leaves
• 1 whole lemon
• 2 cups okra ( this is optional because some don’t like okra, but I like a more traditional gumbo)
• 2 T fresh parsley
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 3 chopped garlic cloves
• 8 medium chopped organic tomatoes
• 1/4 cup chopped garlic
• 1 sprig fresh  thyme
• 1/2 teaspoon fresh oregano
• 2 tsp paprika
• 1 tsp cayenne(I like more)
• 1 tsp ground peppercorns
• 1 tsp  Celtic or other whole salt
• 1 tsp onion powder
• 2 cups dark beer. (Optional but adds depth)
• 2-3 cups  bone stock. (Homemade is best)
• 3 bay leaves
• 1/4 cup flour or arrow root for thickening

 

Directions

Slice sausage and fry in lard, tallow or duck fat until lightly crisp. Remove  sausage and place in a bowl. In the same pan, fry  chicken pieces on both sides. Set to the side with the sausage.

In the same pan, saute chopped onion, celery, bell peppers, okra and garlic  a few minutes until tender. Add more fat if needed.

In a large pot, combine spices, tomatoes, meat, stock and  beer. Bring to a simmer. Add bay leaves and cover.

Make a roux by melting ½ stick butter in a small pan and then sprinkling four into it until it thickens and is slightly browned.  If you’re on a gluten-free diet, do the same with arrowroot powder. You will need to constantly stir this mixture so it doesn't burn.

Add roux to gumbo, cover and simmer for about 2 hour, stirring from time to time.  A few minutes before serving, add the shelled shrimp.  As soon as they pink up, add the juice of the fresh lemon, remove bay leaves, add file powder and serve over cooked rice.

It tastes better the second day, so you might want to prepare this in advance. Incredible!

Serves 8-10

 

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Almond Flour Pizza Crust

3 cups almond flour

1/2 cup parm cheese

1/2 tsp sea salt

2 tsp oregano

2 tsp garlic powder

1 tsp basil

 

6 tbsp olive oil

4 eggs

 

Mix all dry, mix all wet, mix together – 2 heaping tsp on parchment paper

Cover with parchment paper, spread out into small circles.  Cook shells 10-12 mins

@ 350 – you can keep in fridge or freeze and use as needed.

 

Use as individual shells with any toppings.  I use olive oil, homemade pasta sauce, harvati cheese,

Organic pepperoni a little more oregano on top – cook 350 10 mins.

 

Also use for garlic toast, olive oil, garlic salt, cook @ 350 10 mins…then broil till brown.

 

 

Nancy A. Beale

 

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Thick Homemade Crock Pot Yogurt

Did you know that making delicious, nutritious yogurt could be as easy as prepping a few ingredients and leaving them in your crock pot for several hours? Here is my easy to follow method for making crock pot yogurt.

• Start your crock pot to get it a bit warm for about 10 minutes.

• Pour 1-2 quarts of whole, raw milk in your crock pot and keep it at the low setting for 3 hours.

• Turn it off and allow the milk to sit for 2 hours or longer.

• Add 1 (2 if you’re making 2 quarts) cup of whole, plain yogurt into a bowl and add an equal amount of the warmed milk.

• This should be mixed well and when added to the pot, mixed well again.

• Wrap the crock pot in a beach towel and put aside in the warmest corner of your kitchen until the following day.

Now it is ready to be eaten or put in the refrigerator where it will thicken even further.

Please note: some crock pots do not have a low enough setting to keep the milk warmed without actually cooking it.  If your crock pot has a “warm” setting, that setting would probably work well for making this yogurt.

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Cranberry Almond Loaf

¾ cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
¼ cup arrowroot powder
1 teaspoon Celtic sea salt
¼ teaspoon baking soda
¼ cup dried apricots, chopped into ¼ inch pieces
½ cup dried cranberries
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds, plus 2 tablespoons to sprinkle on top
olive oil for greasing
blanched almond flour for dusting

1. In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer until smooth
2. In a medium bowl, combine arrowroot powder, salt and baking soda
3. Blend arrowroot mixture into wet ingredients until thoroughly combined
4. Fold in apricots, cranberries, seeds and sliced almonds
5. Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour
6. Pour batter into loaf pan and sprinkle remaining sliced almonds on top
7. Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean
8. Let bread cool in pan for 1 hour, then serve

Yield 1 loaf

 

Courtesy of Elena’s Pantry Blog:  http://www.elanaspantry.com

1/11/11

 

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Cheese Pucks

(-From “Secret Spoonfuls. Confessions of a Secret Mom” CD Booklet)

Ingredients:

1 cup arrowroot powder

1 cup grated cheese

½ cup butter

1 cup cream cheese

½ tsp salt

½ tsp white or cayenne pepper

Mix arrowroot, salt and pepper; add butter and cheese to form dough. If it is too dry, add more butter; if too wet, add more arrowroot. Roll into a long snake, wrap in wax paper and chill for one hour. Cut into ½ inch rounds. Bake on ungreased cookie sheet at 400 degrees for 5-10 minutes.

These are good hot but remain fresh for weeks, so they are wonderful on trips and for school lunches.

 

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