Chicken and Sausage Gumbo

Another recipe that I’ve made a few times this winter.  It’s a great, rich dish with a bit of a kick.  Using smoked sausage instead of Andouille would make it less spicy.  Don’t use Italian sausage.  I made that mistake once and it just tasted WRONG.  Here’s a link to the recipe.

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Beef Madras

A rainy Sunday seemed like a good time to post some missing recipes.

Beef Madras, I picked up a pack of the Madras sauce from Amazon to have something less spicy then beef curry.  A simple, fast dish using a prepared paste.    The Patak’s UK website even has a video on making it and they add some fresh ginger and garlic.

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Beef Stroganov

First new meal in, well, way too long.  This one is from a clipping I’ve had for over 10 years…..

Beef Stroganov is a classic meal I don’t think I’ve ever made, but I do remember having it growing up in Detroit.

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New Year, New Recipie

Well, it’s been a while since I’ve posted here.  I’ve had one or both of my sons home for the summer and fall, but now that they’re both heading back to school I’ll be back to cooking for one.

I cooked this Eggplant Jambalaya last night with some eggplant that I had frozen.  I wasn’t sure eggplant would freeze well, but it was fine and solves the problem of what to do when you can’t get a small eggplant.

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Grilled Stuffed Mushrooms

I haven’t been cooking too many meals for one with both of my sons home from college, but my oldest has decided to go vegetarian which means I’ll need to create a few more vegetarian meals for one that can be cooked in the same time as the rest of the meal.  We were having grilled steak, potatoes and vegetables so it was easy enough to whip up a seafood stuffing from stuff I already had in the freezer and pantry.  It looked good, although I think the steaks came out better!  The recipe for Seafood Stuffed Mushrooms is under Fusion.

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One from the Frugal Gourmet

Whenever I’m looking for something to cook, the stack of Frugal Gourmet cookbooks tends to come out.  Last night it was to find a chicken dish.  I couldn’t recall every having made a chicken fricassee, so it seemed like a good time to give it a try.  Plus, it doesn’t need very many ingredients!

The trick for this one is going to be getting the beef stock to reduce quicker as that’s what gives it it’s depth of flavor and what takes the most time.  And no, this one isn’t on the 4 hour body, slow carb diet list.

Roman Chicken Fricassee Recipe

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