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: Rip Roarin’ Roasted Veggies

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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Can’t get your loved ones to eat their vegetables?  Well, I hate to boast, but when you roast your veggies with my easy as always recipe, you’ll have to fight them off just to get your fair share!

COOKED#5-NotAlone

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Rip Roarin’ Roasted Veggies

5-RoastedVegetables

Prep time: 15-20 minutes  •  Cook time: 40-45 minutes • Yields 8 Servings

Ingredients:
2 medium potatoes
1 large sweet potato
2 medium carrots
1 large yellow squash
1 large bell pepper, any color
1 medium purple onion

1 tablespoon paprika
2 teaspoons salt + 1-2 tablespoons to boil water
¼ teaspoon black pepper
A pinch of red pepper flakes (optional)
¼ cup olive oil

Directions:

Peel potatoes, sweet potato and carrots. Cut into 1 ½” pieces. Bring a medium sized pot of water to a boil. Add 1-2 tablespoons of salt to water, depending on the size of the pot. Add potatoes, sweet potato and carrots to water. Boil for 5 minutes. Drain immediately.

Cut squash in half lengthwise and slice into ½” pieces. Next, cut bell pepper into 1 ½ – 2” pieces. Then, Peel onion and slice into ½” rings. Do not separate.

In a small bowl, combine paprika, salt, black pepper, red pepper flakes (if using) and olive oil.

In a large bowl add all of the vegetables. Then, add in the spice mixture. Toss well and spread evenly on baking tray.

Bake at 450° for 40 – 45 minutes, tossing every 10 minutes with a spatula. Remove from oven. Toss again. Let cool a few minutes. 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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