Cooking with KP: 11/17/18

Kay's Simple Chicken and Sausage Gumbo

If you put 50 Southern or Cajun cooks in a kitchen and said make some gumbo, you would see 50 different ways of making it. Gumbo is an individual method and taste. If you want to make a gumbo, I hope you will try my version. To me gumbo is a 3 step process--cooking the chicken, making the roux, and simmering the gumbo. Enjoy!

CHICKEN

Half a chicken or 5 pieces with bones but no skin (I like to use 2 large breasts and 3 large thighs)

Water to cover the chicken (6 cups of water, usually)

1 teaspoon of salt

Boil chicken until done. Pull chicken out of stock and shred or chop, removing all bones. Reserve 2 cups of stock and let cool. I put mine in the fridge to get very cool or cold.

ROUX:

2/3 cup all-purpose flour

2/3 cup canola oil

In a large skillet over medium high temperature, heat oil and then sprinkle in flour. Stir continuously until mixture is thinned, smooth, and the color of milk chocolate. Don't burn it. If you see black specks, start over!

Once roux is done, reduce temperature to medium low and slowly pour in the 2 cups of cooled chicken stock, whisking all the time until smooth.

Pour mixture into a large stock pot. Add all other ingredients

GUMBO INGREDIENTS

Cooked chicken, shredded or chopped

1 pound of smoked sausage, sliced in rounds

1 medium onion, diced

1 large bell pepper, diced

1-2 ribs celery, diced small

4 Tablespoons minced parsley or parsley flakes

1 Tablespoon garlic, minced

½ Tablespoon pepper

1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce

1 Tablespoon Cajun Seasoning (I use Tony’s)

1 bay leaf

4-6 cups of prepared chicken stock (I use Swanson’s) I use 4 cups because I like a thicker gumbo, but use 5 or 6 to get your desired thickness.

Bring contents to a boil and let boil for 5-8 minutes,stirring every 2 minutes. Cover and simmer for 30 minutes to 2 hours, stirring frequently.

Serve on a bed of white Many people like to add gumbo file` to their gumbos—if so add 1 Tablespoon right before serving or let each person add his own to his taste.

rice and top with chopped green

NOTE: Many people toss in a can of diced tomatoes. Some add a cup of sliced frozen okra I have done both at times. It is your choice.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.