Make Lemon Gumbo

When life gives you okra, make lemon gumbo. Life didn’t give me lemons last week, but it gave me some HUGE okra pods. A mere two days away from the garden and tiny pods grew so big my grandmother would have disinherited me for not picking them sooner.

The pods weren’t really hard or dry, but they were large and slightly tougher than anything I would want to fry. After the planting, weeding, and watering, I don’t like to throw away anything I’ve grown unless I must. I decided to use the pods in a stew.

Actually, I decided to use the pods in a stew made from ingredients I had on hand. That turned out to be a lemon, some boneless/skinless chicken breasts, chicken stock, brown rice, and seasonings.

While gumbo may technically be a stew thickened with okra, no one I know would call a dish gumbo unless it began with a roux. This did not. Maybe I should call it Coulda-Been-Gumbo.

Anyway, I began with a 32 oz box of ImagineR Organic Free Range Chicken Broth and 2 quarts of water. Into that, I squeezed one fresh lemon.

I removed the ends of each okra pod and sliced them about 1/8” thick. I added the slices to the stock along with one shishito pepper with the non-stem end removed. Then I chopped a small carrot and threw it in. While this mixture was heating, I sprinkled salt and a few grinds of fresh black pepper over the mixture.  

I wanted to add a little more flavor to the broth, so I dug around in the spice cabinet opening jars and smelling spices. I like to do this while standing close enough to the boiling pot that I can smell the spice jar and the broth in the same breath. Then I pick the best combination of aromas.

This time, I chose a blend from Penzeys Spices called Ruth Ann’s Muskego Ave Seasoning. The aroma reminds me a little of the chicken bullion cubes my mother used. It’s a blend of salt, black pepper, garlic, lemon peel, and onion. I sprinkled in about a half teaspoon.

Unlike when I test recipes, when I cook like this I rarely measure. That means I can’t tell you precisely how much I added. I can tell you it smelled right after I stirred everything together.

By now, the mixture was boiling. I reduced the heat and allowed it to simmer for 30 minutes. Then I removed the pepper.

Turning the heat back up, I added a cup of parboiled brown rice and 4 thin sliced chicken breasts. I sprinkled the chicken breasts and rice with salt, pepper, garlic powder and onion powder. I put on a lid, reduced the heat to medium low, and set a timer for 25 minutes.

Once the timer alerted me, I turned off the heat and allowed the gumbo to sit for about 5 minutes before I spooned some into a bowl. After a little cooling, I was ready to sample.

The flavors were scrumptious and the texture was pleasing. The lemon juice prevented the okra from making the broth slimy. The extra cooking time caused the slices to break apart into tender pieces of green pod and loose seeds. The chicken was moist and tender.

I was pleased enough that I want to try this again. Perhaps next time, I’ll use tilapia instead of chicken. And maybe I’ll add some lemongrass for added citrus zing.

I’m pretty sure the opportunity will present itself soon. Okra grows FAST!

Scaled Back Super Bowl Snacks

It’s time again to plan some Super Bowl snacks (or Puppy Bowl if you prefer). Most of us will probably be scaling back the parties. Who am I kidding, it’s been years since I attended a SB party that ended with someone puking on their shoes. I scaled back years ago.

The most popular contenders for Super Bowl menus vary depending on who you ask, but Buffalo chicken wings, chips & dip, chili, and pizza seem to be universal entries. But a pizza that you’d eat for dinner any ole day won’t make the evening feel festive. Here are a few ideas for easy, gluten-free snacks to fit the immediate family and still make it feel like a party.

Pizza

If your family loves pizza, make party-style mini pizzas using parmesan crisps as the crust. If you make your own crisps, go for a football shape. The crunchy cheese will hold up to sauce and add even more cheesy flavor.

An easy way to play with variations is to start with Whisps. These cheese crisps are gluten-free, keto friendly, and come in many flavors including Hot & Spicy, Asiago and Pepper Jack, Tangy Ranch, Nacho, Cheddar, and Barbecue. Using cheese crisps as crusts will reduce carb consumption and add protein to your spread.

Football Frittatas

If you have young children, individual frittatas baked in mini football cupcake pans are easy, healthy finger food. The ingredients can be personalized for each child to reduce potential interruptive whining.

Chili (in dip, pie, or nachos)

Cooking a big pot of chili and then using it to make chili/cheese dip, Fritos® chili pie or chili/cheese nachos appeals to me. I can serve part of the chili as party food and save the rest for dinner later in the week.

Microwave Snack Mix

Crunchy snack mix is always welcome, but if I make too much, I eat too much. For smaller occasions, I make it gluten-free and in the microwave. I’ve shared this recipe before, but here it is again so you won’t have to search.

Here’s the recipe:

1/4 cup butter

1 tbsp Worcestershire sauce

3/4 tsp seasoned salt

1/2 tsp garlic powder

1/4 tsp onion powder

2 cups Rice ChexTM cereal

2 cups Corn ChexTM cereal

1 cup Kix® cereal

1 cup gluten-free pretzels

1 cup mixed nuts (optional)

In large microwave safe bowl, place butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Heat in microwave on high for 1 minute. If butter is fully melted, stir ingredients together until fully mixed. If butter is not melted, microwave in 30 second increments until it is.

Once spices and butter are mixed, add Rice Chex and Corn Chex. Mix making sure to spoon plenty of the spiced butter up from the bottom of the bowl. Add Kix and pretzels and mix again. Return bowl to microwave and cook on high for 6 minutes. Stop the microwave every two minutes and stir the mixture. Allow to cool.

Mozzarella-Stuffed Mushrooms

For years, before I created recipes or lived gluten-free, my favorite potluck contribution was mozzarella-stuffed mushrooms. The recipe I used came from the 1982 Beta Sigma Phi International “Desserts & Party Foods Cookbook: Entertaining with a Flair” and was submitted by Miriam H. VanDermay of Lafayette, Indiana.

I have no idea how that cookbook ended up in my hands, but I still have it and that’s good for you! Why? Because I’m including the recipe…

20-25 mushrooms

1 clove garlic, minced

1/4 cup breadcrumbs (substitute gluten-free)

1/4 cup grated mozzarella cheese

3 tbsp grated Parmesan cheese

1 tsp parsley flakes

1 tsp. salt

Dash of pepper

1/3 cup melted butter

Remove…stems from mushrooms.

Combine…remaining ingredients in bowl.

Stuff…mushrooms with cheese mixture.

Place…on baking sheet.

Bake…at 450 degrees for 10 to 15 minutes.

Easy, peasy. And you won’t believe how delicious! You could cut this recipe in half, but I’m not sure that’s wise. You can always reheat leftovers the next day.

I never should have pulled that cookbook out of the bookcase. Now, I can’t stop reading the recipes. I’m not sharing any more because I haven’t tried them, but some certainly sound interesting.

Okay, I lied. I’m going to share one because I can’t envision it in my head so while I’m eating chili, I want you to try it and get back to me. This one was submitted by Janice E. Grover of Paradise, California.

Applesauce Dream

4 cups sweetened applesauce

1 bar semisweet chocolate, grated

1 cup whipping cream, whipped

Spread…applesauce in 8 x 8-inch dish.

Sprinkle…with chocolate.

Top…with whipped cream.

Chill…for 2 hours.

Garnish…with additional grated chocolate.

Yield…8-10 servings.

I also see a recipe for Ritz Cracker Pie in this book. My mother used to make a pie with Ritz crackers called Mock Apple Pie. I remember as a kid thinking it must be magic because it really tasted like apple pie.

That’s enough digression. It’s nice to have dessert on the party table.

Cookies and Cupcakes

Any rolled cookie can become a football. You just need the proper cookie cutter. It’s also easy to turn a regular cupcake into a football by piping brown icing across the top in the shape of a football, then adding white icing laces.

Cotton Candy & Cracker Jacks

If you don’t want the usual, but don’t want to cook, consider colorful containers of cotton candy and Cracker Jacks. These would go great with gluten-free corn dogs, hot dogs, and chili dogs, or cheese on a stick.

Gluten-Free, Dairy-Free Cheesecake Bites

Daiya offers a variety of frozen, gluten-free, dairy-free cheesecake flavors: New York Cheesecake, Key Lime, Chocolate, Strawberry, and Pumpkin Spice. Buy two or three flavors, cut them in bite-sized cubes, add a fancy party pick and mix and match on a cute tray to thaw and serve.

I’m going to stop there. There are millions of options from which to choose and you won’t need much for a scaled back watch party. I’m hoping these suggestions will help you expand, or narrow down, the possibilities you consider. Now it’s time to choose a quarterback – the young guy or the younger guy or tune in to the Puppy Bowl. Happy snacking!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

The Frost is on the Pumpkin

The frost is on the pumpkin and tomatoes are off the vine. Tonight we’re expected to have the first real freeze of the year. My cherry tomato vines have been by far the most prolific producers in the garden, but I grew them from seed and they got a late start.

That means the harvest began late. In August it started to pick up steam. Even today, you can see tiny yellow blooms mixed with a host of tomatoes. In anticipation of the freeze, I pulled most of the green tomatoes off the vines – 185 of them to be exact. Now the question is…

What can I do with green tomatoes?

While I didn’t want to leave them outside to freeze, I will preserve some in my freezer. If they were full size, I would wash them, remove the stem, and slice them before placing the slices in layers separated by wax paper or plastic freezer wrap. I can follow the same process for the smaller cherry size or I can quarter them.

Once they’ve been frozen, the tomatoes will be mushy and/or slimy. They won’t be suitable for a salad but they’ll be great for other things. If I want some for frying into a bite-size appetizer, it will be best to slice them. If I’m going to use them in salsa or pesto, quartering will work fine.

But before I begin the process of preserving, there’s no reason not to enjoy a few right away. Using a cup of quartered green tomatoes, a firmly packed cup of fresh arugula, a half cup of walnuts, a fourth cup of olive oil, a clove of garlic, and a fourth teaspoon of salt, I can create a scrumptious pesto. The lemony notes of the green tomatoes balance the peppery bitterness of the arugula. There’s no need to add cheese so this is a great lower fat, dairy-free pesto option.

Although salsa verde calls for tomatillos, it can be made with green tomatoes. They’ll need to be roasted, preferably charred slightly, and the rest of the ingredients remain the same – onion, cilantro, lime, salt plus some kind of pepper like jalapeño or serrano. My neighbor is willing to share the overabundance of serrano peppers she grew, so that will be my choice.

If the freezer is full, you may want to give some away. Pesto or salsa in a jar makes a great holiday gift. I like to include a card or label listing all the ingredients so it’s easy for anyone with a food sensitivity or allergy to identity a potential problem before they consume the gift.

For those with very sensitive tummies, green tomatoes may not sit right when eaten raw. They contain the toxic alkaloid tomatine. While you’d have to eat pounds and pounds of raw green tomatoes for the toxin to harm you, it could cause tummy upset and/or a headache for some.

Tomatoes are part of the nightshade family. Nightshades like tomatoes, potatoes, and eggplant can contribute to inflammation and make some people with autoimmune disease suffer with related aches and pain. If you can’t tolerate potatoes, you may also want to avoid tomatoes whether green or ripe.

On the flip side, if you can tolerate them well, green tomatoes are a great source of antioxidants and at least one study has shown they inhibit human cancer cell lines of the stomach, colon, liver, and breast. They also contain vitamins A and C, potassium, iron, magnesium, calcium, and minerals along with fiber.

While I’ve been talking about unripe tomatoes, there are some varieties that are green when ripe. These are not common in the stores or gardens I frequent but don’t be surprised if you run across one somewhere.

I feel fortunate to have so many healthy, tasty tomatoes at my disposal. I just learned that some of my crop will be used in pozole next door tonight. And I now have serrano peppers awaiting me on my porch. It seems like its time to retrieve them and get back in the kitchen so I can finish some salsa before there’s frost on the pumpkin tonight.

Scaling Back Thanksgiving

Here are some tips for scaling back Thanksgiving. Thanksgiving is such a great time to embrace extended family! For years, I hosted a Saturday-after dinner for 26 relatives who live nearby. It started as a Hamming it Up celebration and continued through a year when I burned the ham and another when my stove was broken. It was the only time of year the whole group got together. Your family may enjoy similar gatherings. This year, many of our traditions will change as we scale back in order to be safe.

None of us like giving up the traditions we love. We don’t even like putting them temporarily on hold. At this moment, my family is experiencing a reminder of why a different plan may be necessary this year whether we like it or not. My father’s youngest sister died a few weeks ago. Now two of my cousins who attended her funeral are sick with COVID-19.

Exposure is one of the risks we must weigh as we determine the number of this year’s invitations. While this is a hard reality, it doesn’t have to mean the menu is peanut butter sandwiches even if you’re only joining the family via Zoom. Luckily, I’ve prepared one-and-two-person Thanksgiving meals as often as large ones, so I am familiar with techniques for enjoying familiar flavors at a smaller scale.

When planning meals, I like to think a few meals past the event. What will be good served as leftovers? What do we enjoy so much I need to prepare extra helpings? What can easily be repurposed into other dishes? Can I share any leftovers with elderly neighbors or friends? Answering these questions helps me determine whether I need to alter a recipe or consider a replacement.

On a normal year, I make dressing that starts with two recipes of cornbread. This is a family favorite, so we often eat more than one serving each at the main meal. Even so, it feeds eight and still leaves leftovers. If there will only be four people at the table, I cut the recipe in half. If there are only two, I substitute rice pilaf.

Turkeys come in many sizes. If you anticipate that the smallest whole bird will leave too many leftovers, consider a turkey breast. For one or two people, I opt for Cornish hens. Some years these are hard to come by so it’s smart to shop early.

I’m a big fan of sweet potatoes, but not candied yams. That means, I usually opt for baked sweet potatoes with a little salt and butter even when I have a crowd. If you want the candied yam experience for one without lots of prep time, consider topping a baked sweet potato with butter, brown sugar, and a dollop of marshmallow crème.

If you prefer a little brown crunch on your marshmallows, you can treat a baked sweet potato like a twice baked potato. Once the potato is done, gently remove the inside from the skin. Mix in butter and brown sugar. Return to the skin. Top with marshmallow halves. Place under the broiler until the top of the marshmallow browns.

For a couple, sautéed fresh green beans is a faster and easier preparation than a casserole. If that doesn’t seem special enough, green bean bundles are another great option. I also like apricot glazed green beans from time to time. They’re fast, easy, and special all at once.

If you are only serving one or two people but still want a casserole, here’s an easy one that can be made in about 10 minutes:

Spinach and Rice

3 tbsp butter

1/4 cup diced onion

2 Minute® Ready to Serve White Rice cups

1/2 cup drained canned spinach

1/2 cup cheddar cheese

1/4 tsp salt

1/8 tsp black pepper

Place butter and onion in a 1-quart microwaveable casserole dish. Microwave on high for 2 minutes. Remove from microwave.

Cook each cup of rice separately per package directions. Add rice, spinach, and half of the cheese to onion and butter. Sprinkle with salt and pepper. Mix well.

Top with remaining cheese and microwave on high for 4 minutes. Serve hot.

If baking rolls from scratch sounds like too much trouble, frozen gluten-free Brazilian cheese rolls may be an option. First, and most importantly, they’re delicious! Some are available through grocery pick-up and delivery. In my city, there’s a bakery that makes these. They sell them baked or frozen delivered by multiple services.

Even if the crowd size is reduced, you may want to keep the desserts large and cut back the number of choices. Pie is always a special treat, but I serve all sorts of desserts for Thanksgiving. I’ve made personal size orange cakes, panna cotta with sweet potato topping, and cheesecake. I also like banana bread, pumpkin bread, and iced pumpkin cookies. If you want to eat dessert over a long period of time, making cookie dough and freezing three-fourths, one-half, or one-third of it for the holiday and saving the best for later can help you resist the temptation of eating more than you plan in one sitting.

Some areas are still experiencing periodic shortages. Allowing more lead time and having some backup recipes will make the holiday less stressful as you scale back Thanksgiving.

I’ve focused on adapting traditional Thanksgiving flavors, but many of us will have more freedom to shift gears and enjoy nontraditional menus this year. Whether you choose clam chowder or chili, hot dogs or shrimp, prime rib or neck bones, enjoying your selection with gusto is the recipe for a successful Thanksgiving holiday!

Brazil Bites

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”