Quicky and Easy Okra Stir-fry

I have to admit that I was a bit scared to make this recipe.  I had watched a video on youtube where someone was eating okra, and I thought to myself "I should try okra sometimes." So I did. I had read you are not supposed to eat it raw, so Mark and I were anxiously awaiting our supper in case it turned out to be complete garbage.  Mark even asked, "what if it tastes like crap? what are we going to eat, then?"

It was totally not crap, and it tastes like zucchini to me. (Which I love!) So we were totally fine and didn't have to make an emergency meal to fulfill us. The only thing that alarmed me was the gooey stuff coming out as it was cooking, but it tasted just fine.  I guess that's all that matters anyway, isn't it?

If anyone has any recipe or method on making okra, let me know. I would like to try a different method as well!

For this easy-peasy okra stir-fry, you will need:

1/2 green pepper, cut into chunks
1/2 large onion, cut into chunks
3 cloves garlic, sliced
2 handfuls, okra, rinsed, dried & sliced
3-4 tbsp water
1 tbsp flour
salt and pepper
1/2 tsp curry powder
1/2 tsp red chili flakes

Heat a little bit of olive oil in a pan on medium-high heat.
Add pepper, onion and garlic.
Cook for 5 minutes or so, stirring around every once and a while.
Add in all the okra, stir well.

Add water and cook 2-3 minutes.
Sprinkle with the flour  and stir to thicken the sauce that the veggies and water make.
Season with salt and pepper, curry powder and chili flakes.
Cook for 1-2 minutes more.
Serve with rice, or any grains you enjoy.


I hope everyone likes this simple & healthy dish! You can also add more or less seasoning, or any spices you prefer.

Until next time,
Jacqueline

Winter Comfort - Chicken & Dumplings

I hope everyone is having a great weekend! I have been busy this morning planning out blog entries and my weekly meal schedule..I know, sounds like so much fun, right?

This is currently my "foodie" space. Ah..I need a bigger house!

 Yesterday,  I had in my head that I was making chicken & dumplings after seeing a photo online, so after running around like a chicken yesterday, I thought it would be the perfect comfort meal.  And after the making, and the tasting and the savoring, I can say with total honesty that everyone should make this.  If you are ever having a crap day, or its too cold outside to do anything, make this!  If you are a vegetarian, make this without the chicken, if you don't have any chicken, make it with pork!  Seriously, it is yummy!

For Chicken & Dumplings, you will need :
(Also, this should be enough for approx 4-5 people, or two extremely hungry men!)

Chicken & Broth :
2 chicken breasts (you can use 2-3 legs, or whatever you have kicking around)
6-7 cloves of garlic, cut in half
1 bay leaf
5 sprigs of thyme, use 1/2 tsp dry if you don't have fresh
1/2 tsp pepper
1 tbsp salt


Throw everything in a pot, add enough water to cover the chicken.
Bring to a simmer, and simmer covered for 1 hour.
Skim any of the yucky stuff off the top during the cooking time.
After the hour is up, remove chicken to a plate and shred it, and strain out broth into a bowl or measuring cup and set both aside.

Dumpling dough :

1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
2 tbsp chopped chives or green onion

1/3 cup milk (you might have to add a little more)

Mix dry together in a bowl.
Mix wet in another bowl.
Stir together, until just combined.
If too dry, add a little extra milk.
Its supposed to look lumpy, don't worry!
Keep this to the side.

The sauce & assembling :

1 tbsp butter
1 tbsp oil
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, thinly sliced
2 tbsp flour
Approx 3 cups of your reserved stock, if you have less that's fine.
3/4 cup frozen peas
1/4 cup whipping cream
Pepper for taste
Extra chives for garnish

Heat medium pot or dutch oven to medium high heat.
Heat butter and oil.
Add carrots, celery and garlic and cook until a little softened, 5 minutes.
Add flour and stir around for 1-2 minutes. If there ends up being not enough fat left, add a little extra butter before adding the flour.
Add in your stock a little at a time, stirring as you go, it helps keep lumps from forming when you do this slowly.
Once all stock is added, add frozen peas and  let simmer on medium heat for 10-15 minutes until thickened a bit more. (Also, taste if needs more salt, at this point!)
Stir in your cream and add in the chicken.
Bring to a simmer again.
Now is the fun part!
Carefully add in dumpling dough. I used my hands because it just kept sticking to the spoon anyway.
Do not crowd them if you can help it.
Cover and let cook for 10 minutes. If they are still doughy in the middle after 10 minutes, cover and simmer for additional 5 minutes.
Serve with a sprinkle of pepper and chives.

I had a helper yesterday!

Sorry about the brightness, I took pictures in the dark, with flash, without flash and still ended up with crap photos!

I hope everyone enjoys this lovely meal.

I am cooking something a little bit foreign to me today, I am making okra! I will have a blog post of my okra recipe tomorrow, so come back to check that out.

Until next time,
Jacqueline

Veggie Soup For Your Soul

After a week or so of over-indulgence, I knew I needed to make a pot of simple, everyday vegetable soup.  Since it is pouring down rain here today anyway, I knew it would be a great idea to sip on something simple and soothing.

For one of our New Year's resolutions, Mark and I decided to do "Meatless Mondays".  It just makes a scheduled out day to cook meat free for me, so I can try out new meat-less recipes. Another resolution I am trying to do this year is trying to eliminate all processed food, and cook with seasonal, fresh ingredients.  Let me know what your resolutions are for this year.  Do any of them involve food?

For my thrown together saffron-infused veggie soup, you will need: 

olive oil
1 onion, sliced (you can chop, mince or whatever you prefer)
2 celery stalks, sliced
2 carrots, peeled and sliced
5-6 cloves garlic, roughly cut up
small bowl of frozen peas (you can also add corn or any frozen veggie you have lying around)
1 small can all purpose tomato sauce or 2 tbsp tomato paste
3-4 cups water
salt and pepper
pinch of saffron***
1/2 tsp basil
2 handfuls soup noodles

*Make sure you have all your veggies cut up and ready to go before you start, just easier to throw it all in at once this way!*
Heat a tbsp or so olive oil in a pot.
Throw in the onion, celery and carrots.
Cook these for about 3-4 minutes
Add the garlic and stir around
Cook a few more minutes, add in peas
Add tomato sauce or tomato paste
Add water
Season with salt, pepper, saffron and basil
Bring to a simmer, add pasta and cook until pasta is cooked
You can serve this as is or with a little fresh parmesan grated over, or with little french bread toasts like I did.
***If you don't happen to have any saffron, just double the basil and add in a pinch of oregano! And if you do have saffron, no more than a pinch! You don't want soapy tasting soup!

I hope you enjoy this light, tasty soup. It is very much needed after the heavy food of the holidays!

Until next time,
Jacqueline

PS - Don't forget to vote for a recipe! There are only a few days left!

Happy New Year!

 Happy New Year everyone! I hope everyone had a fun and safe night, last night!  I spent my night stressing over making my first hollandaise sauce and making Julia Child`s chocolate mousse.  Totally worth it, I must say!

I wanted to share some exciting news with you guys!  In a few weeks, I will be having a giveaway on my blog.  It will be to celebrate one whole year of blogging and over 3000 views. This is my way of thanking everyone who reads my blog.  I appreciate all of you so much!

I hope you enjoy your first day into the New Year! 

Until Next Time,

Jacqueline

P.S. - Please vote on a recipe you would like to see, on the poll on the side of the blog! I would really appreciate it!