Posts Tagged ‘cayenne pepper’
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 or 2 carrots — thinly sliced
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can low-fat cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish
Sauté onions, carrot slices and celery in margarine until tender. Stir in water,
rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over
low to medium heat for 15 minutes. Cut off broccoli stems and slice into very
thin pieces – the size of a match stick. Separate tops into florets and steam
broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and
cook until everything is tender and hot. Now you have a choice. You can place a
whole batch of soup into your blender, add the milk and blend until smooth. Or,
you can put just half the soup in your blender – add the milk and still have
some whole pieces of veggies to eat or you can just add the milk and leave all
the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to
reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli
florets. NOTES : you can leave the cream of broccoli soup out, if you wish, but
it does add a little more body and a few more interesting tastes to the dish. Serves 8
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
1/2 tsp. Garlic powder
1/2 Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, bell pepper and celery. Set aside. Combine flour, salt, garlic powder and cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1inch oil to very hot. Fry chicken until brown (5-8 minutes per side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage, minced garlic, and okra. Simmer 45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
Cajun Chicken Wings
12 chicken wings — tips removed
5 bay leaves — crumbled into bits
3/4 teaspoon caraway seeds
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves — finely
1 1/2 teaspoons dry mustard
2 teaspoons paprika
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.