Recipe: Gourmet Garden Gumbo (aka Hearty Vegetable Gumbo)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

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Here in sunny LA, there’s a strange phenomenon known as June Gloom- where the days start foggy and end chilly. I moved out here for sunshine, darn it! Where’s the warmth??!! So Jesse and I decided to use a few of the vegetables we had lying around to make a hearty vegetable gumbo.  Onion was the first ingredient, which somehow sparked Jesse to have this “gem” of a revelation:
COOKED#3-OnionsElectricity

Yeah, that’s my hubby all right.  Anyway, not only is this soup rather tasty, it’s also very warm. Mmm…here’s hoping that July brings all the warmth that this former New Yorker dreams about!

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Gourmet Garden Gumbo (aka Hearty Vegetable Gumbo)

3-HeartyVegetableGumbo

Prep time: 30 minutes  •  Cook time: 2 hours • Yields 6-8 Servings

Ingredients:
1 medium onion
1 medium green pepper
1 jalapeno pepper (optional)
2 stalks celery
3-4 garlic cloves
2 cups sliced fresh mushrooms
1/3 cup oil
1/3 cup flour

14 oz can diced tomatoes
5 cups vegetable or chicken stock
1 medium carrot, diced
1 medium zucchini or yellow squash, diced
1/2 cup sliced okra (can be frozen)
2 tsp salt
1 bay leaf
2 tsp fresh thyme or 1/2 tsp dried
2 scallions, thinly sliced (optional)

Directions:

Start by dicing onion, green pepper, jalapeno, celery, garlic. Add to 4 quart pot with oil and sliced mushrooms.

Stir over medium heat for about 10 – 15 min. Stir in flour and keep stirring for 1 min.

Add diced tomatoes and stock. Add diced carrot and zucchini to pot with sliced okra, salt, bay leaf and thyme.

Raise heat to high until it starts to boil. Then lower heat and let simmer for 1 1/2 – 2 hours covered.

Serve with a garnish of thinly sliced scallions if desired.

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Mediterranean Lamb Burger (aka The Lamburgini) (with roasted garlic mayo & caramelized onions)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***
Mediterranean Lamburgini – Be sure to take this yummy burger out for a test drive!
(with roasted garlic mayo & caramelized onions)

10-LambBurger   10-Lamborgini

Why do we have pictures of our Lamb Burger and the Lamborghini?  To show you the sleek contours, the inviting curves, and the look of taste and richness.  The car is nice too.

COOKED#10-ApologizeLikeSheCooks

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Prep time: 20-30 minutes  •  Refrigeration time: 1 hour • Cook time: 30-40 minutes •
Yields 4-6 Servings

Ingredients:
Burger:
1⁄2 lb. ground lamb
1 lb. ground veal
1⁄2 cup very finely chopped onion
1⁄2 cup finely chopped parsley
3 Tbsp finely chopped sun dried tomatoes
1 cup fresh bread crumbs*
1 tsp salt
1⁄2 tsp black pepper
2 tsp balsamic vinegar
*To make fresh bread crumbs, process fresh soft bread in a food processor until they become crumbs.

Mayo:
1⁄2 cup mayonnaise
2 tsp Dijon mustard
2 Tbsp roasted garlic
1⁄4 tsp black pepper

Caramelized onion:
2 medium onions
3 Tbsp oil
Baby arugula leaves

Hamburger Buns or Rolls

Directions:

Burger:
Add all burger ingredients and mix well. Form into 4-6 large patties. Place in fridge for at least 1 hour. Grill to rare, medium, or well-done, as desired. *(If you don’t have a grill, broil patties in oven for about 15 minutes on high, or until cooked as desired. Flip halfway through broiling.)

Mayo:
An easy way to make roasted garlic is to place garlic cloves in a small saucepan. Add extra virgin olive oil till about 3⁄4 the way up the garlic. Simmer on low heat for about 20-30 minutes until soft and slightly golden. Place all mayo ingredients in food processor. Process until well-blended.

Caramelized onions:
Slice onions into thin strips. Place in skillet with oil. Cook on low heat for about 30-40 minutes stirring occasionally until the onions reach the desired caramel color.

Place burger on your favorite bun or roll. Top with caramelized onions and baby arugula leaves. Spread mayo on top half of bun. Place top half of bun on burger and enjoy!

***

Tuesday and Thursday are Tip Days! Come back on Tuesday for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe next Wednesday!

 

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Chumley’s Chinese Chicken & Green Onions

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

You know, cooking with onions can be a real “tear jerking” experience. However, when you eat the mouthwatering results of this easiest of culinary efforts, the only tears you’ll have will be tears of joy.

COOKED#9-CluckRunOut

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Chumley’s Chinese Chicken & Green Onions

9-GreenOnionChicken

Prep time: 15 minutes • Cook time: 30 minutes • Yields 4 Servings

Ingredients:
1 ½ lbs. Chicken breast
1/3 cup flour
3 Tbsp vegetable oil
6 green onions
1 small carrot
1 Tbsp chopped fresh garlic
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
2 Tbsp soy sauce
2 tsp sesame oil
1 ½ cups chicken stock

Directions:
Cut the chicken into thin slices (approximately ½ inch thick). Pour the flour into a large bowl. Toss the sliced chicken with the flour. Make sure the chicken is well-coated.

Cut the green onions into 1-inch pieces. Place them in a separate medium-sized bowl. Then, cut the carrots into very thin strips (approx. ¼ inch thick). Place in bowl with green onions. Once the vegetables are cut up, add the garlic, ginger and pepper flakes to the onion-carrot mix, and set aside.

Heat a large skillet on medium-high heat for 2-3 minutes. Add the flour-coated chicken. Stir gently until about half way cooked, approximately 5 minutes, or until you can cut into one piece of chicken and it’s white on the outside and pink on the inside.

Add the green onion-carrot mixture and keep stirring gently for about 1 ½ – 2 minutes. Then add the soy sauce and the sesame oil. Stir for 1 minute.

Turn the heat to high, then add the chicken stock and stir until the sauce starts to thicken.

Once the sauce starts to thicken, remove the skillet from the flame. Then, serve and enjoy.

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Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Savings!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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