Posts filed under world travel

A heaping bowl of grateful gumbo

grateful gumbo

This is one for all those leftover-lovers out there.  The thought of cooking after you have gobbled up every Thanksgiving favorite you have been craving for a calendar year seems daunting.

Enter: the world’s easiest leftover turkey gumbo, where the effort required is minimal and the flavor is huge. It can be tweaked to your taste, and that leftover stuffing can even be thrown in. It also freezes well if you just can’t face another big meal for a week or two.

May your Thanksgiving be flavorful, love-full, and #blessed.

INGREDIENTS:

1 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 cup okra, sliced
Cajun seasoning, to taste
1/2 pound andouille sausage, sliced
2.5 quarts turkey broth (made from leftover carcass) or chicken stock
1 quart leftover turkey meat
1 cup peeled shrimp
2 tablespoons chopped green onions
1 cup leftover stuffing (optional)
Steamed rice, for serving

DIRECTIONS:

1. In a large cast iron pot, cook bacon until all fat has been released.

2. Remove cooked bacon with slotted spoon and set to the side

3. Combine the fat with flour.

4. Stir the mixture slowly and constantly for 20 to 25 minutes over low heat until it reaches the color of chocolate.

5. Add your chopped onions, bell pepper, garlic and celery to the roux and cook until soft (about 5 minutes).

6. Add the sausage and the Cajun seasoning and cook, stirring often, for 5 minutes.

7. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes.

8. Add the turkey meat, shrimp, okra and extra stuffing (optional) and cook for 15 to 20 minutes.

9. Serve with steamed rice and top with green onions.

Serves 8.

Posted on November 9, 2017 and filed under main event, soup, thanksgiving, world travel.

It's Tea Time

Sweet Melissa's Orange Blossom and Honey Scones

  • 1 cup self-raising flower

  • 1 tsp baking powder

  • 2 oz butter

  • 1 large egg

  • 2 tbsp whole milk

  • 1 tsp orange flower water

  • 1 generous tbsp honey

 

  1. Preheat oven to 200/395F C
  2. Sift the flour and baking powder together and rub in the butter until it resembles breadcrumbs.
  3. Beat the egg, orange blossom water, honey and milk together with a pinch of salt and pour into the flour mixture - it may be a little dry so add a dash or so of milk.
  4. Combine until you have a smooth but fairly dry dough.
  5. Turn out onto a floured surface and press flat until a good inch thick.
  6. Using the rim of a glass cut out the scones and put them flour-side up on a prepared baking sheet.
  7. Brush the tops with a little milk and place in the oven for 10-15 minutes (I find they are done much closer to 10 than 15, but you could have a slow oven).
  8. Turn out onto a cooling rack and serve cold with clotted cream and cherry jam.
Posted on September 28, 2016 and filed under baked sweets, brunch, dessert, snacks, world travel.