Recipes

Okra and Seafood Stew

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Ingredients

4 quarts water

1-1 1/2 lbs smoked meat (ham hocks if available, otherwise turkey legs will be good)

1 large onion, diced

1 bay leaf

1 T vegetable oil

12 ounces andouille, slice on the bias into 1/4 inch pieces

1 lb frozen okra or fresh okra cut into 1/2 inch pieces

1 14 oz can lima beans (or 1 lb frozen lima beans)

1 14.5 oz can diced tomatoes, or two Roma tomatoes peeled and diced

4 garlic cloves, minced

2 t. Salt

1 t pepper

1 t granulated garlic

1 t onion powder

1/2 5 smoked paprika

1 lb peeled/deveined shrimp or bay scallops

Cooked white rice

Instructions

Combine water, smoked meats, and bay leaf in a large dutch oven and bring to a boil. Simmer the meats until they are fork tender, about 2 hours.  Remove meat from pot to cool. When cool enough to handle, remove meat from the bones and discard the bones and fat. 

Measure 8 cups of broth and set aside.  (The remaining broth can be used for other things.) (NOTE:  if you prepare the broth the day before you use it, you can refrigerate it and defat it easily.  Depending on the meat you use, defatting can be important as you do not want the stew to be too greasy.)

Using the same dutch oven, heat the oil until shimmering.  Add the onion and sauté gently until soft, about 5-6 minutes.  Remove onions from the pot and add the andouille in two batches making sure to brown both sides.  

Add the onions back to the pot along with the 8 cups of broth.  Add the minced garlic, salt, pepper, granulated garlic, paprika and smoked meat to the pot.  Bring to a boil and simmer for about an hour until reduced and thickened.

Add the okra and lima beans and cook for about 10 minutes until the okra is tender.  Reduce the heat to low and add the seafood (shrimp or bay scallops) until cooked through 3.5 minutes.  Remove from heat and check seasoning.  

Serve with hot white rice.

NOTE: similar recipes suggest adding the okra and butter beans to the stew along with the meats and spices. I find that the long cooking time overcooks the okra and beans so they are not visible in the stew. I prefer the vegetables to be more visible which I think improves the overall experience of this stew).

Instant Pot Barbecue Ribs

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Ingredients

½ cup brown sugar

2 tablespoons chili powder

1 tablespoon dried parsley

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons ground black pepper

2 teaspoons ground cumin

2 teaspoons onion powder

1 teaspoon smoked paprika

2 – 2.5 lbs pork ribs (bone or boneless work equally well)

1 cup water

½ cup apple cider vinegar

Instructions

Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork. Break up any large clumps.

Rub spice mixture over the rubs making sure to cover all the surface area.

Place a steam rack inside the Instant Pot). Pour water and cider vinegar into the bottom of the pot.

Place ribs into the pot in a single layer, curving them around the edge if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 35 minutes.

Release pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid and remove the ribs to a serving platter.

Note: The broth in instant pot is intense and delicious. It can be used to make you own barbecue sauce. I use it to flavor beans I have on hand. I generally use 2 cans of cannellini beans or pinto beans. Alternatively you can use cannelloni or pintos you have prepared from dried beans. If you use canned beans, mix the beans and the broth and gently simmer for about 30 minutes. If you use dried beans, you can cook the beans in the broth, adding a little water as necessary to keep the beans covered.

Banana Chocolate Chip Mini Muffins

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Ingredients

  • ▢ 1 1/2 cups all purpose flour (180g)
  • ▢ 1 teaspoon baking soda
  • ▢ 1/2 tsp salt
  • ▢ 2/3 cup sugar (113g)
  • ▢ 1/2 cup semisweet chocolate chips plus more for the tops if desired
  • ▢ 3 medium ripe bananas or 1 cup of mashed banana (see note below)
  • ▢ 1/3 cup melted butter slightly cooled (75g)
  • ▢ 1 large egg
  • ▢ 1 teaspoon vanilla (5ml)

Instructions

  • Preheat oven to 375F and prepare a 24 mini muffin pan with vegetable spray.
  • Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
  • Mash bananas in a large bowl and microwave them on high for 3 minutes. Use a fine mesh strainer to strain the liquid from the bananas, a process that should take 15-20 minutes. Pour the liquid into a small pot and simmer for about 15 minutes, or until reduced by 1/3. This will intensify the banana flavor and make the muffins very moist.
  • Mix the bananas and reduced banana liquid; add the egg, melted butter, and vanilla then mix to combine.
  • Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and chopped nuts and continue mixing until distributed and the batter is combined. Do not overmix.
  • Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
  • Bake at 375F for 11-12 minutes or until a toothpick comes out clean from the center.
  • To check if the muffins are done, insert a toothpick into the center of one muffin. If comes out clean with no wet batter they’re ready.
  • Storage – The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.

Chicken and Wild Rice Soup

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Ingredients

  • 1 cup uncooked wild rice
  • 1/2-2/3 cups of long grain rice
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium)
  • 1 cup diced celery (3 ribs)
  • 7 Tbsp butter, diced, divided
  • 1 large garlic clove, minced (1 1/2 tsp)
  • 5 cups low-sodium chicken broth
  • 1/2 tsp of each dried thyme, marjoram (or oregano), sage and rosemary
  • Salt and ground black pepper, to taste
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 cups milk

Instructions

  • Prepare wild rice according to directions listed on package. *(I use a rice cooker to prepare the wild rice. This should take about 40-45 minutes).
  • While the rice is cooking, gently boil the chicken breasts in 5 cups of water. Once the chicken is cooked, remove the breasts and cool, reserving the liquid in the large pot. (The soup will be made in this pot later.) Use two forks to shread the chicken into bite-sized pieces. Set aside.
  • While the chicken cooks, melt 1 Tbsp butter in a sauté pan. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
  • Combine the cooked aromatics with the chicken broth, thyme, marjoram/oregano, sage, rosemary and season with salt and black pepper to taste.
  • Using the pan in which the aromatics were sautéed, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. 
  • Then while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
  • Add milk mixture to soup mixture in pot along with shredded chicken and cooked wild rice. Add the uncooked long grain rice. Let the soup simmer for about 15 minutes, or until the white rice is cooked.
  • Let soup cool slightly and serve.

Best Banana Nut Bread

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Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 6 large, very ripe bananas*
  • 8 Tbs. unsalted butter, melted
  • 2 large eggs
  • 3/4 cup packed, light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup walnuts, toasted and coarsely chopped, (optional)
  • 2 tsp. sugar

Instructions

Preheat oven to 350 degrees F.  Spray 8-1/2 by 4-1/2 inch loaf pan with non-stick cooking spray.  Whisk flour, baking soda and salt together in a large bowl and set aside.

Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several stem vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes.  This can bubble over, so keep an eye on it.

Transfer bananas to a strainer placed over medium saucepan and allow to drain, stirring occasionally, about 15 minutes.  You should have about 1/2 cup liquid.

Bring banana liquor to a boil and cook over medium-high heat until reduced by half.  Remove from heat, stir reduced liquid into bananas, and mash with a fork until fairly smooth.  Whisk in butter, eggs, brown sugar and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining.  Gently fold in walnuts, if using.  Scrape batter into prepared pan.  Slice remaining banana into 1/4-inch-thick slices.  Shingle banana slices on top of the loaf leaving the center space open to ensure even rise.  Sprinkle with granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.  Cool bread 15 minutes.  Serve warm or at room temperature.