Jambalaya

Jambalaya may be the hardest recipe to screw up.  That is why it is perfect for twenty-something kitchens; you would honestly have to drop it on the floor for something to go wrong.  Even then, I believe the dish to salvageable.

Jambalaya originated in the bayou region of the United States and different variations on the popular creation center around New Orleans, Louisiana.  This rice and tomato recipe comes from French Caribbean and Spanish influences and the heat matches the vibrant culture of the delta region.

With spring finally emerging jambalaya brings me images of beautiful New Orleans.  One bite of this spicy creole dish will have you swaying to Louis Armstrong in the cooling light of a sunset.  You'll be holding a mint julep in one hand and the one you love in the other.

So turn on a little music, get out the rocking chairs and paper fans, and set your table on the porch. This jambalaya will get the best of you and take you to a nostalgic time and place you never knew you longed for.

Spanish Rice

Yields 2 Cups

1 cup white long grain rice
1/4 cup oil
1 small yellow onion, diced
2 cloves minced garlic
2 cups water
1 Tbls dried chicken bouillon
1 8 oz can tomato sauce
Salt to taste

In a large pot brown the dry rice with onion and oil over medium high heat.  Generously coat the rice with the oil and stir often, allowing the rice to get hot.  Add the garlic and continue to cook.  Once the onion has turned slightly translucent and the rice is golden brown color, add the water, tomato sauce, chicken bouillon, and salt. Stir well and bring the sauce to a boil.  Reduce heat to low and cover. Let the rice sit covered for 30 minutes. Remove from heat and uncover, fluff rice.  Replace cover and let sit for another 20 to 30 minutes.

While the rice is cooking you will have plenty of time to prepare the jambalaya.

The Twenty-Something's Jambalaya

Yields 4-6 servings

1 green pepper, chopped
1 medium yellow onion, diced
2 stalks of celery, chopped
2 Tbls minced garlic (3-4 cloves)
1 chicken breast, diced
5 oz (or half a ring) of Andoullie sausage, sliced
2 Tbls of olive oil
12 medium shrimp, peeled and devained, tails off
1 tsp paprika
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp onion powder
1 14.5 oz can of petite diced tomatoes
1 6 oz can of tomato paste
Hot sauce to taste

In a large pan saute the pepper, onion, and celery in a tablespoon of oil over medium heat for about 5 minutes.  Add chopped chicken and sausage and remaining oil with dry seasonings. Cook on medium heat until the chicken is cooked through.  Add tomatoes and tomato paste. Season the sauce with a few dashes of hot sauce.  Bring sauce to a bubble and then reduce heat to low for a slow simmer, stir in shrimp.  Let the jambalaya cook for about 10 to 20 minutes so the flavors meld.

Top rice with generous amounts of jambalaya and enjoy!

Remember, this dish is impossible to ruin. Make it your own!

Love for all-

Whit

Apple Infused Vodka : Part Two.

Hey guys! Remember the apple vodka we did a little bit ago? The results were awesome! We did add a little vanilla and mulling spices to add more flavor and yum, yum, yum!!! What a great way to make a tasty cocktail with some homemade flair.


Here is a little recipe I found!


APPLE FAIRY RECIPE:

2/3 oz absinthe herbal liqueur
2/3 oz apple vodka
3 oz sparkling apple cider

Make some apple juice ice cubes before you start. Then add 3 juice cubes to the cocktail glass, add absinthe, vodka and fill with cider!!

Who wants one?!

Happy mixing!

-Bethany

Baked Banana's Foster (Without the Booze)

It is Sunday in Minnesota so I guess this recipe is pretty appropriate as the liquor stores are all closed.  This is a quick, healthy, and easy dessert for your Sunday guests or your Sunday lazies. Banana's Foster is one of my favorite desserts and cooking the bananas without the liquor cuts down on calories, cost, and potential fire hazards.

Baked Banana's Foster

2 bananas
2 Tbls brown sugar
2 Tbls honey
1 1/2 tsp ground cinnamon
Cooking spray

Preheat oven to 400 degrees.

Peel and cut the bananas in half length wise.  Spray a ceramic pie plate or shallow baking dish with a light layer of cooking spray.  Lay bananas flat in the dish and drizzle with honey. Sprinkle with the brown sugar and cinnamon. Bake for about 10 minutes.  Remove, let slightly cool, and cut into bite size pieces. Combine with vanilla ice cream, yogurt, or leave the bananas on their own.  Drizzle with remaining honey from the dish and enjoy!

Apple Infused Vodka!

So this is how it goes:

• Grab any kind of fruit; we used apples.
• Grab any kind of vodka; we used cheap vodka.
• Cut up the fruit and put in a growler.
• Next take the vodka and fill the growler. 
• Let sit in a cold dark place for about a week.

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This is our first atempt at fruit infused vodka, we will let you know how it turns out in a few days!!

-Bethany

Chicken and Bacon Pasta

This recipe is an indulgence like no other. Imagine crispy bacon, tender chicken, sautéed mushrooms, and perfect al dente penne tossed in a homemade white wine, cream sauce and fresh parmesan cheese.  Finish that heavenly combination with a perfectly golden crust of broiled tomatoes and mozzarella.

No need to just imagine this delish dish, I've got an amazing recipe and Beth's pictures to prove it.

I have developed this recipe over time and it has become a favorite of guests and friends. The recipe was born out of a craving for both pasta and bacon and has grown into maturity with chicken, veggies, and broiled cheese.

It is a little more expensive to prepare but is great for impressing out of town visitors and family. If you are on a tight budget, ask your friends to go in on the ingredients with you as it makes enough for four to six people.

Whitney's Chicken Bacon Pasta

1 box (16 oz) penne pasta

2 chicken breasts

1 Tbls Italian seasoning

3 cloves of garlic, minced

1 Tbls olive oil

½ lb bacon (6 slices)

1 container (1-2 cups) of sliced mushrooms

1 small yellow onion, diced

1 cup heavy cream

1 cup white wine

Salt and pepper to taste

1 cup parmesan cheese, shredded

1 cup tomatoes, diced

1 cup of mozzarella cheese, shredded

Preheat oven to 375 degrees.

Bring a large pot of water to boil, cook penne according to package directions. Drain and set aside in a large mixing bowl. 

While the penne is boiling, place chicken on a small baking sheet and drizzle with a tablespoon of olive oil. Season each side of the chicken with Italian seasoning, salt and pepper, and 1-2 cloves of minced garlic. Bake for 20 minutes, flipping the chicken half way through. Let chicken cool slightly and then shred with two forks. Set aside. 

In a frying pan, cook bacon over medium heat until crisp. Remove excess grease from bacon using a paper towel, crumble and set aside. 

In the same frying pan, sauté the onion, mushrooms, and remaining garlic over medium-high heat in about 2 tablespoons of the bacon drippings.  When the onion is almost translucent and the mushrooms are easily pierced with a fork, stir in heavy cream and white wine.  Reduce to a medium heat and let simmer for about 5 minutes, stirring occasionally.  Once the sauce has slightly thickened, add the bacon and chicken, stir until warm and remove from heat.

Poor the sauce and ingredients over the penne, toss together and gradually combine with parmesan cheese. Salt and pepper to taste.

Preheat broiler. Individually portion the pasta into shallow, oven safe bowls. Cover each bowl of pasta with diced tomatoes and a layer of shredded mozzarella (make sure to thoroughly cover pasta as it will dry out if exposed).  Place under broiler and watch carefully. Cheese should bubble and brown after one minute. 

Place pasta bowl on top of a larger plate to save your table and hands from the heat, garnish with parsley, and dig in!

As always, much love for you and your kitchen!

Whitney

Bethy's Mini Egg Bakes

Do you like eggs? No? Okay then this post is NOT for you. If you answered YES then you are in the right place my friend. Prepare to have your world changed. Seriously, this recipe means BIZ. I shed a few tears of pure joy eating them this is morning (I did, it happened, and I'm ok with it).

MINI EGG BAKE:
4 eggs
1/2 cup tomatoes, diced
1/4 cup spinach
1/2 cup shredded cheddar cheese
4 slices of turkey bacon
Salt & Pepper to taste

This is easy, easy, easy!!! 

Lets get going...

Preheat oven to 350 degrees. Grab a muffin pan, and spray with cooking spray. Slice, dice and cut up the tomatoes, and spinach, set aside. Take the turkey bacon and line the inside of the muffin tin, crack an egg into the center of each bacon slice. Place the tomatoes and spinach on top of the egg and then fill the top with cheese! I like to salt and pepper the eggs before I bake them. Bake for 25-30 minutes. Carefully remove the egg bakes from the muffin pan and serve. 

This is a great recipe to try if you have a guest over for the weekend or if you are just having a lazy Saturday morning! Everyone will love you for it!

Mmmmm mmmm yum yum.

Happy Egg Bakin'.

Love
-Bethany

Community Supported Agriculture

A few years ago my older sister, who is a librarian, recommended that I read Animal, Vegetable, Miracle by Barbara Kingsolver.  The book illustrates one family's year of eating only food they had raised or grown themselves in addition to locally produced goods.

I was still in college when I first read the book but it had a strong effect on how I think about food.  I decided to reread portions of the book last summer as I struggled to grow tomatoes on my small apartment patio and cook with locally grown ingredients.

I spotted Animal, Vegetable, Miracle on my book shelf the other day and it gave me an idea.  I'm FINALLY feeling like, or am hoping that, spring is in sight here in Minnesota.  Because I've got spring fever, I thought it would be good to do a little post about Community Supported Agriculture (CSA).  CSAs provide an alternative to regular food distribution centering around locally grown produce.

Twenty-somethings don’t often have the time or space to have a garden of their own.  (My patio tomato only produced four tomatoes and a three day vacation in the early fall sent my herbs to their grave.) That is why a CSA membership is so great! Someone does the seeding, growing, loving, and harvesting for you so you can enjoy the best food your area has to offer!  You also know that your hard earned money is staying within the community and supporting an organization or neighbor just down the street.  

I hope this brings you a little more information about the cost savings and immense benefits that come from purchasing CSA shares.

• Becoming a member of a CSA allows you to follow the benefits and the risks of growing your own produce as a local farmer does.
• Depending on where you live and what CSA you subscribe to, you can get produce, flowers, honey, eggs, dairy products, herbs, and even meat on a weekly or biweekly basis.    
• CSA boxes are either delivered or offered at pick-up locations in your area.    
• Because cooking with produce that is in season can often be a difficult transition for people, CSA's often provide recipes on their websites or in the CSA box.  
• Depending on the size and operation of the farm or garden, you may even be able to exchange labor for goods. 
• A half share is usually perfect for two people or one veggie lover. If you are worried about the price and eating all of the produce I would recommend going in on a share with another friend.
• While the cost of a CSA is expensive up front (to help off-set start of the season expenses for the farmer), the average cost of just produce for two people is around $15 a week depending on location. This is a savings of around $240-$300 for the summer and fall.  

Lida Farm- Pelican Rapids, MN

Background:

Lida Farm is owned and operated solely by Ryan and Maree Pesch with help from their children Sylvia, Willem, and Graham.

Membership Provides:

Lida Farms provides 16 weeks of full share or every-other-week share, seasonal produce grown without synthetic pesticides, herbicides, or fertilizers available through pick-up or delivery. Whole chickens are also available for purchase. There are opportunities to visit the farm as well as an Annual Harvest Party for members of the CSA.  

Websites:

http://www.lidafarm.com/
http://www.facebook.com/lidafarm

Common Grounds Garden- St. Joseph, MN

Background:

Common Ground Garden is a ministry of St. Benedict's Monastery. 

Membership Provides:

Common Ground offers full and half share boxes for 17 to 18 weeks of garden fresh and naturally grown vegetables and flowers. In addition to produce they partner with other farmers and artisans to provide the option of a bread share, egg share, and/or a beef and pork share. They have two pick-up locations, St. Cloud and at the garden in St. Joseph. 

Website:

http://sbm.osb.org/ministries/common_ground_garden/subscribe/
or on Facebook found under Common Ground Garden

If you are interested in finding a CSA that is near you check out this CSA Farm Directory for the Twin Cities, Minnesota, and Western Wisconsin. 

http://landstewardshipproject.org/stewardshipfood/csa

Not from the great state of Minnesota? Use your favorite search engine and just look into subscribing! Talk to your farmers about payment and share options!

Don't have enough money to buy a CSA share this year? Was our post too late to get you a spot at the farm you're interested in? Save up money every month in your food budget and you'll be thanking yourself next spring, summer, and fall! 

Think globally, act locally! 

Love for all-

Whitney 

Lemon-Soy Sauce Tilapia

I don't know about you, but I have been eating a lot of fish lately. I am trying to be better about eating things that are good for me and finding new recipes that taste great as well! This week I was able to sit down and really look at recipes in my cookbooks and I said, "OMG! I actually have all of these ingredients." I struggle with never having the ingredients that a recipe calls for or the motivation to buy new items I would only use once. This is hard when you want to mix things up. 

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This was easy and really delicious. 

LEMON-SOY SAUCE FISH: 

1/4 cup lemon juice

1/4 cup soy sauce

1 Tbls sugar

1/2 tsp ginger

4 fresh or thawed tilapia fillets

1/2 tsp salt-free lemon-pepper seasoning 

In a plastic bag combine juice, soy sauce, sugar and ginger. Add fish and let sit in the refrigerator for about thirty minutes. Take the fillets and place in a baking dish coated with cooking spray. Sprinkle with lemon-pepper, I also mixed in a little handful bread crumbs. Bake uncovered at 350 degrees for 12-15 minutes until fish flakes easily with a fork. 

Recipe from The Taste of Home Cookbook

Fish pairs well with white wine and I added a simple spinach salad as a side. All and all a healthy dinner for two. 

Living in a place like the great state Minnesota, where fishing is a huge part of our culture, it is so easy to take advantage of our natural resources. People are crazy about their year-round fishing here, it's pretty awesome. Instead of buying tilapia you could take the chance to get fresh fish from a lake yourself, a friend, or a local fish market!

Happy cooking!!!

-Bethany

Old Fashioned

I'm not a big whiskey fan myself... but add cherries and sugar and I'm game.  I dedicate this post to my whiskey loving friend Ryan Terry (Beth's husband), as he was my fearless taste tester for this post.

Not a whiskey or bourbon fan like Beth and I? Make one for a friend and educate yourself on this classic drink! You'll be feeling like a Mad Men star in no time!

Bittercube Bitters are handcrafted bitters made in Minnesota and are a great addition to any home bar. I used their Blackstrap flavoring but I would recommend their Cherry Bark Vanilla or Orange bitters for an Old Fashioned or Manhattan.  You can find information on their products and where they are sold here.

Don't let the fancy (and very large) bottle of Crown fool you! Ryan was lucky enough to get this as a Christmas present from Bethany and generously shares the good stuff with me when I visit.

Old Fashioned

History:  

The whiskey Old Fashioned cocktail was first coined by a bartender at a gentleman's club in Louisville, Kentucky in 1881.  The recipe called for spirits, simple syrup (sugar and water), and bitters.  The addition of a lemon or orange twist and maraschino cherry came in the 1930's. The popularity of the drink carried through until the late 1960's. The drink has once again had a resurgence with the growing popularity of whiskey bars and hand crafted spirits.

 

Recipe: 

Dissolve a lump or teaspoon of sugar with a splash of water in a lowball, or Old Fashioned, glass.

Add two dashes of bitters and a lemon twist (the rind removed from a slice of lemon and twisted over the glass to release the aromatic oils from the skin).

Add a cube or two of ice and one jigger (1.5 oz) of whiskey.

Garnish with a maraschino cherry.

 

Notes:   

True Old Fashioned lovers would recommend using a rye or bourbon as opposed to a whiskey.