Kid-friendly version of Jambalaya

Here is my family's version of a Jambalaya in honor of Fat Tuesday.  (Mine is in the crock pot as we speak! Yum!)  First let me preface with this: Traditional Jambalaya is made with chicken or shrimp and some recipes add the addition of sausage.  We prefer the taste and texture of the kielbasa so this is how we make it.

Here's a simple and budget-friendly recipe for kielbasa, slow cooked with pineapple chunks and a tangy vinegar and brown sugar sauce.

Ingredients:

• 1 can (20 ounces) pineapple chunks
• 2 pounds kielbasa
• 1 large onion, quartered, sliced
• 2 bell pepper, cut in chunks (I like to use one orange and one red for the beautiful color)
• 2 tablespoons cornstarch
• 2 tablespoons cider or balsamic vinegar
• 1 tablespoon low sodium soy sauce
• 1/3 cup brown sugar, packed

Preparation:

Drain pineapple chunks and reserve juice. Put chunks in the slow cooker. Cut kielbasa into 1- to 2-inch lengths; add to the slow cooker along with the onion and bell pepper.

Combine reserved juice with the cornstarch, stirring until smooth. Stir in the vinegar, soy sauce, and brown sugar. Pour over the kielbasa.
Cover and cook on LOW for 4 to 6 hours.

Serve:

 Serve over a bed of Jambalaya rice (I use a box mix bought from Aldi) or for less spice make a batch of white or brown rice to mix with the Jambalaya to your taste preference.  

Mmmmm Pie...Pizza Pie that is

I've become increasingly disgruntled by the ingredients (and cost!) of store bought freezer pizzas.  The sodium levels are just crazy.  In one "serving" you can easily consume more than half of your day's recommended dose of sodium.  (And, let's be honest here...how often do we only eat their version of a "serving"???)

Tonight I ventured into the world of homemade pizza (thanks to the inspiration of my step-mom's AMAZING homemade pizza.

It was a HUGE hit!

I made pizza dough following the recipe on my bread machine recipe book.  I then cut the dough in fourths (per the suggestion in the recipe guide) and allowed it to rest for twenty minutes.

After rolling them all out into nice even circles, I spread two-three tablespoons of Tomato Basil spaghetti sauce.  Sprinkled a few shakes of Italian seasonings and a teaspoon of sugar on each pie.  Then topped each individual pie according to taste preferences (just plan cheese for the kids, lots of fresh veggies for the adults).  While the bread machine was working the dough I cut up several fresh bell peppers (green, red, and yellow).  Also one sweet onion.  We even added some turkey pepperoni (tastes pretty darn close to regular pepperoni but 70% less fat!!!)  Topped them all off with a HUGE heaping pile of mozzarella cheese and popped both pans in the oven.  (On a jelly roll pan covered with Reynolds Release foil)  Bake for 12-15 minutes at 500 degrees.  Viola!  A shockingly healthy alternative and fairly budget friendly too. (I have plenty of chopped veggies in freezer bags ready for the next time we make pizza.)

I wish I had taken photos because they were quite visually appealing too. (We were all far to eager to partake to worry about a photo-op)

Ham and Cheese Quiche

Christmas Ham.  Is there anything better than Christmas ham?  I love a good ham.  Not only does it make a tasty main dish when garnished with sides of green beans and mashed potatoes, it makes for some AMAZING leftovers.  Tossing in a cup full of diced leftover ham turns a pot of potato soup into a delicious dinner that will satisfy your tummy's craving for some hearty comfort food. ;)

I recently found another way to use up some leftover ham.  The Ham and Cheese Quiche from Janelle at Comfy in the Kitchen.  It has the most delicate texture and tastes amazing! ;)  It's a new family favorite in our house!






Ham and Cheese Quiche
1 pre-made pie shell (I recommend Marie Callender’s in your grocer’s freezer)
6 eggs
1 ½ cups heavy cream
1 cup diced ham (I purchase this in a bag in the meat section)
¼ cup diced onion
1 cup freshly shredded cheddar cheese
salt/pepper


Preheat oven to 375


“Pam” a small pan and sauté onions with ham for appx 5 mins. Pour sauted ham and onions and shredded cheese into premade pie shell. Beat eggs with heavy cream until well blended, add salt and pepper. Pour over top. Bake 35-45 mins until set. (When you take the quiche out of the oven, the middle of the pie should not jiggle)

Comfy In The Kitchen: The Perfect Chocolate Chip Cookie

I've had epic fail when it comes to making chocolate chip cookies.  I like the taste of real butter cookies, but never managed to figure out a way to make them keep their shape and be crispy in the right places but still soft in all the right places too.  I don't like to use "Crisco" or other trans-fat laden shortening so I was at a stale mate.  This recipe saves the day!  It's amazing!  Even I couldn't screw this one up and they are oh so good!  You MUST try them!

Comfy In The Kitchen: The Perfect Chocolate Chip Cookie 


 

Potato Soup Sums it up

Wow, July was the last post?  Facebook has caused me to be quite negligent in the blog!  Yesterday was a fabulous day.  Jeff took the day off work (yes I know it was after an already long weekend break with Thanksgiving) to try to get a serious water problem under the house fixed.  He labored long and hard (and two trips to Lowes in one day!) to get it fixed.  I decided I was going to make a nice pot of potato soup thinking he would need something hardy after a long hard day.  Shortly after cleaning up from lunch, I set to work on it.  I've acquired a "visionere" pot from my mom and it's perfect for such a fun colorful dish.  (It's a clear glass pot that is safe for stove top.)  I spent all day working on it and boy it was yummy.  I've really come to enjoy cooking for my family and take great joy in it.  It was something that did not come particularly natural to me and we spent many years eating things from boxes and cans.  Making things from scratch was intimidating at first but now it's almost like it's my artistic expression! ;)

So, as my "title" says, the potato soup summed it all up for me.  I love my family.  I love cooking for my family.  Today, potato soup was my project of love. ;)  Even the kids liked it. (Yes, even Levi)


Sarah's Potato Soup:

5lbs red skin potatoes cubed (skin on)
1/2 bag of baby carrots sliced
2 stalks celery sliced
1 small sweet onion finely chopped
salt and freshly ground pepper to taste (we like a lot of pepper and I use McCormick's pepper medley coarsely ground )
1 box reduced fat/low sodium chick broth
3TBSP butter
*Add in last 1/2 hour of cooking*
1 Can Evaporated Milk
1 cup diced fully cooked ham

Add potatoes, carrots, celery, and onion into pot.  Season with salt and pepper as desired.  Pour chick broth in.  (Add water if necessary to come to the top of the veggies)  Cover and bring to a boil.  Stir occasionally to avoid sticking.  Add butter and re-cover.  Simmer on low for several hours.  (The longer the better.)  Once fully cooked (about three-four hours) use a sturdy cooking spoon (or old fashioned potato masher if desired) to smash the potatoes. (I prefer to leave some larger chunks still)  Slowly stir in the evaporated milk.  Add in diced ham.  Continue to simmer for an additional 1/2 hour.  Best served with a slice of beer batter bread! Mmm Mmm MMMM :)  


And, just for fun, a picture I snapped with my cell phone when I first lit the stove: