Chicken and Sausage Jambalaya

Chicken and sausage jambalaya doesn't make for the greatest picture, but the flavor of the dish more than makes up for its less than stellar appearance. This is great-tasting comfort food. I was inspired to make this when I came across a package of gluten-free, corn-free, soy-free, and dairy-free Andouille smoked sausage at our local Shaw's grocery store. The sausage makes the dish, so if you can't find Andouille sausage, wait until you can before making the jambalaya. I hunted around on the internet until I found this recipe off of which to base my version. Both of the girls really like the jambalaya and don't find it too spicy, even though Michael says it makes his head sweat a bit. And Naomi does ask for extra water to drink with the meal.

Chicken and Sausage Jambalaya
serves 2 adults and 2 children for 2 meals; OR serves 4 to 6 adults

Ingredients:

• 1 medium yellow onion
• 2 medium stalks of celery
• 1/2 green bell pepper
• 1 tsp. minced garlic
• 1 tsp. paprika
• 1/4 tsp. ground black pepper
• 1/4 tsp. sea salt
• 1/4 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp. cayenne powder
• 1 1/2 lb. boneless, skinless chicken breasts that are organic or kosher.
• 2 cups Imagine Organic chicken broth OR Trader Joe's Organic free-range chicken broth
• 1 1/2 liquid cups (which is about 13.5 oz.) pureed tomatoes. Try to use tomatoes without citric acid, such as Pomi strained tomatoes.
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/2 tsp. brown sugar
• 6 oz. (half the package) of Aidells Cajun Style Andouille smoked pork sausage
• 1 bay leaf
• 1 cup uncooked long-grain white rice

Instructions:

Place a 4-quart pot over medium heat. Finely chop the onion, celery, and bell pepper. Add the canola oil to the pot and let it heat up until it starts shimmering. Then add the vegetables and saute until softened.

While the vegetables are sauteing, measure out the paprika, black pepper, sea salt, onion powder, garlic powder, and cayenne pepper into a small bowl. Thoroughly rinse the chicken breasts and cut into 1/2-inch cubes. When the vegetables are soft, add the minced garlic and stir for about 30 seconds. Then add the spices and stir for 30 seconds. Increase the heat to medium-heat, add the chicken and cook for 2 to 4 minutes, stirring frequently, until the outside of the chicken cubes has cooked and is no longer pink. Then add the chicken broth, tomato puree, dried thyme, dried oregano, and brown sugar to the pot and stir.

While the liquid is coming to a simmer, cut the sausages in half length-wise and then cut them into 1/4-inch pieces width-wise. Rinse the rice thoroughly in cold water. When the liquid in the pot has come to a simmer, stir in the rice, sausage pieces, and bay leaf. Bring to a simmer again. Then reduce the heat to medium-low or low, cover the pot, and let gently simmer for 30 minutes, until the rice is tender and the chicken is cooked through. Stir the contents of the pot once every 10 minutes to make sure that the rice is not sticking to the bottom. After about 30 minutes, take the pot off the heat, remove the bay leaf, and add salt to taste, about 1/4 to 1/2 tsp.

Chocolate Zucchini Muffins

Since zucchini is in season, I thought I would work on a recipe for zucchini muffins. And what goes better with zucchini than chocolate? This is my new favorite chocolate muffin recipe. The zucchini helps the muffins not to crumble and to stay moist, even the day after they are made. And if you'd like to be a little more decadent, you can turn the muffins into cupcakes by spreading some frosting on top.

Chocolate Zucchini Muffins
makes 6 muffins

Ingredients:

• 1 cup Bob's Red Mill gluten-free flour
• 3 Tbsp. unsweetened cocoa powder. I use Ghirardelli brand because I like the flavor.
• 3/4 tsp. baking soda
• 1/8 tsp. sea salt
• 1/2 tsp. Starbuck's decaffeinated Via instant coffee. (This is optional. I like using it because it enhances the chocolate flavor.)
• 1/2 cup vanilla-flavored rice milk
• 1 and 1/2 Tbsp. flax seed meal
• 1/3 cup granulated white sugar
• 1/2 tsp. vanilla extract. Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.
• 1/2 Tbsp. apple cider vinegar
• 3 Tbsp. canola oil
• 1/2 cup shredded zucchini, packed
• 1/4 cup dairy-free semi-sweet chocolate chips. The two kinds I use that do not contain milk fat are Trader Joe's semi-sweet chocolate chips and Ghirardelli semi-sweet chocolate chips.

Instructions:

Preheat the oven to 375 degrees. Grease 6 cups of a muffin tin with canola oil. Heat the rice milk in the microwave for about 30 seconds. Stir in the flax seed meal and set aside.

In a medium bowl sift the flour and cocoa powder using a sieve or whisk. Add the baking soda, sea salt, and instant coffee, and stir to combine. In a small bowl mix the sugar, rice milk and flax mixture, canola oil, vanilla extract, and apple cider vinegar. Peel the zucchini and grate onto a plate using the larger holes on a grater. Measure the grated zucchini by packing it firmly into a 1/2 cup measuring cup. Add the grated zucchini to the small bowl with the liquid ingredients and stir to combine. Pour the zucchini and liquid mixture into the medium bowl with the dry ingredients. Stir just until you don't see anymore dry flour. Then fold the chocolate chips into the batter.

Using a 1/3 cup measuring cup, scoop a level 1/3 cup (not heaping) of the batter into each of the 6 cups of the muffin tin. Bake for about 17 to 18 minutes, until a toothpick comes out clean. Use a narrow spatula to loosen the muffins from the tin. Then remove the muffins to let them cool on a wire rack.

Roasted Carrots with Lemon or Orange Glaze

This recipe is perfect for the nights when I don't have any other vegetable in the house besides a bag of baby carrots. As long as I have a lemon or an orange on hand, I can make these roasted carrots, and the girls and Michael are sure to like them. I got the idea from a recipe I found for roasted carrots with lemon dressing. The original recipe uses lemon zest and juice, but I discovered that the carrots taste just as good with orange zest and juice, so I make whichever will taste better with the rest of the dinner.

Roasted Carrots with Lemon or Orange Glaze
serves 2 adults and 2 small children

Ingredients:

• 1 1/2 lb. baby carrots (1 small bag)
  
• 2 Tbsp. olive oil
• 1/2 tsp. sea salt
• 2 tsp. honey (or 3 tsp. if you prefer it a bit sweeter)
• 2 Tbsp. freshly squeezed lemon juice (OR orange juice from a naval orange)
• zest from 1/2 lemon (OR 1 tsp. orange zest)

Instructions:

Take the baby carrots out of the refrigerator and preheat the oven to 425 degrees. Rinse the carrots and dry them with a towel. If any of the carrots are thicker than your pinkie finger, cut them in half. Transfer the carrots to a medium-size bowl and pour the olive oil over them. Toss them with the olive oil and spread them in a single layer on a baking sheet.

Cover the baking sheet tightly with aluminum foil and put the pan in the oven for 15 minutes. Then remove the foil and bake until the carrots are browned and tender, stirring them every 10 minutes. This will take about 20 to 30 minutes.

If you are pressed for time, move the tray to the upper-middle rack position and increase the temperature to 450 degrees. Then it should take less time, but check the carrots more frequently to avoid having some get charred. The other trick for reducing the preparation time is, while the oven is preheating, to microwave the oil-covered carrots until they are tender. Then roast the carrots uncovered on the upper-middle oven rack.

While the carrots are roasting, zest the lemon or orange. Squeeze the juice of the lemon or orange through a strainer and into a cup. In a small bowl whisk together the zest, 2 tablespoons juice, salt, and honey. Set the glaze aside until the carrots are ready.

When the carrots are done, transfer them to a serving bowl. Pour the glaze over the carrots, toss to coat, and serve.