Shrimp and Sausage Jambalaya

It might still feel like Summer during the day time here in Southern California, but the cooler temperature in the evening has signaled that Fall is here. With all the record breaking heat that August and September brought us, a bit of dip in the mercury is welcome change.

The types of food we eat tend to change with the seasons as well. Aside from soups, we tend to crave meals that are a bit heartier, stick to your ribs type meals as the temperatures begin to dip.

Enter, Jambalaya. Born out of Louisiana, this Creole dish, influenced by the French and the Spanish has many incarnations depending on which region of Louisiana you just happen to be.

My version will be for the busy parent trying to get a quality dinner on the table as quickly as possible. We'll call it the 15 Jambalaya. Remember, I said quality. This isn't going to be the crappy Jambalaya that disappointed you at some buffet you went to. That version has been sitting in that steam table for HOURS. This recipe is wife approved and she's never the type to pretend she likes a particular dish I cooked for the sake of my ego. I'm confident you and yours will like it too.



Shrimp and Sausage Jambalaya

1/2 lb medium shrimp peeled and deveined
1/2 lb sausage of your choice, large diced (Andouille sausage was used for this recipe)
1 green bell pepper diced
1 medium onion diced
1/2 head of garlic minced
1/2 cup of stewed tomatoes
3 tbsp Creole spice mix (recipe below)
1 cup chicken broth
3 cups cooked white rice
2 tbsp vegetable oil

Creole spice mix

3 tsp smoked paprika
1 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp ground black pepper
1/2 tsp table salt
2 tsp dried oregano
2 tsp dried thyme
1 tsp sugar

mix well and store in a jar

Procedure

Cook the rice then reserve three cups

in a separate pot, saute the sausage until nicely caramelized. about 3 minutes on high heat. remove from pot then set aside.

in the same pot, sweat the garlic for about 30 seconds then add the onions and the peppers. add 3 tbsp of the Creole spice mix and saute until softened on medium fire.

add the chicken broth and rice and also the sausage and stir to incorporate. once the rice has been well coated, add the shrimp and stir for another minute or so, until the shrimp is pink and cooked through.

serve piping hot and Enjoy!

Flounder Cakes with Herb Yogurt Sauce

When you're trying to eat healthy, one of the things that come to mind is that maybe you should probably eat more fish than meat. It makes sense but we also have to consider the source. Many of the fish that end up on our plates at home and in restaurants are farm-raised. Salmon, tilapia, sea bass, catfish and cod are the most commonly farm-raised fish. Unlike their wild counterparts, the farm-raised ones are raised in very crowded environments which breed diseases. In turn, the water is pumped with antibiotics and fungicides which ends up inside us. Farm-raised fish are fed with cheap feed which consists of carcinogenic chemicals. Studies have also shown that the ratio of Omega 3 to Omega 6 is not as high as compared to wild caught fish.

Pretty sobering considering we used to eat tons of tilapia because they would go on sale for $1.89 per pound. So now we look to wild caught fish. There are also arguments saying wild caught fish isn't exactly super healthy either because of our polluted waters, but for the sake of argument, we'll go with the lesser evil. So at Costco we find a 3 pound back of Flounder filet for about $13. Same bag of tilapia for around $15. It was worth the try. I'll definitely look further in to the sustainability of flounder if it's even an issue but as for the taste, it's a mild flaky white fish that takes in flavor well. Perfect for fish cakes. Eating healthier and responsibly is an ongoing learning process for us. Feel free to chime in about it.

Flounder Cakes with Herb Yogurt Sauce

Flounder Cakes with Herb Yogurt Sauce

1 lb frozen flounder filet
1 whole yellow onion caramelized
2 cloves of garlic minced
3 tbsp of thin sliced green onions
4 tbsp mayonnaise
1/2 tsp Kosher salt
pinch of black pepper
1 cup of Panko bread crumbs

Herb Yogurt Sauce

10 ounces plain Greek yogurt (2 small packs)
1 tbsp finely chopped flat leaf parsley
1 whole red chili pepper (seeded and membrane removed)
1 large shallot fine diced
2 tsp honey
pinch of salt

procedure
-steam the fish for 5 minutes, let cool then flake by hand. make sure to leave bigger chunks for texture
-mix the rest of the ingredients for the fish and carefully fold in the mayo so as to not mash the fish
-form in to desired size and lightly roll in the bread crumbs and fry on medium high fire until golden brown

Enjoy!

Chinese sausage and Shrimp Fried rice

One pot meals are usually your garden variety stick to your ribs comfort food. Fried rice, the one wok meal is no different. Day old rice from the fridge is best. The rice dries out and is much easier to separate. Leftover meat entrees are great to toss in. Went freezer diving and found a pack of Chinese sausage and some shrimp and who doesn't have a bag of carrots and peas in the freezer? There is no set guidelines to making fried rice.

Chinese sausage and Shrimp Fried rice

Chinese Sausage and Shrimp Fried Rice

3 cups cooked rice (preferably day old from the fridge)

3 pieces of Chinese sausage diced

1/2 cup medium shrimp peeled and deveined

2 eggs beaten

1 cup frozen peas and carrots

1/4 cup sliced green onions

1/2 onion diced

3 cloves garlic minced

4 tbsp of soy sauce

salt and pepper to taste

have all the ingredients ready because stir frying is quick and on high heat. ingredients will burn quickly

-in hot wok/teflon pan start with the scrambled egg. cook 10 seconds and remove from the wok

-then fry the sausage until lightly browned then add the garlic and onion. 

-add the carrots and peas

-then add the rice and quickly break up the clumps

-season with soy sauce, salt and pepper

-lastly, add the shrimp, the green onions and the scrambled egg then stir for about 2 minutes or just until the shrimp is cooked

serve hot and enjoy!

Crispy Mini Spring Rolls with Mussels

When we were back in Philippines, my wife and I would go to the wet market and buy mussels for a little over a quarter per pound. When I quit smoking at the time, my body went in revolt and when I went to a Chinese doctor, I was given the longest list of foods I shouldn't be eating. Luckily mussels was not on the list and they were one of my favorites growing up. Even now, I can eat them everyday. Mussels are great that it's low in cholesterol but rich with beneficial fatty acids that help with brain function and also serves as an inflammatory. Mussels are also a great source of vitamins and minerals that assist our immune system. Lastly, mussels are a sustainable seafood. Do yourself a favor and at the same time returning the favor back by taking care of nature. It's a win-win.

Since we can only have so much steamed muscles in white wine, experiment in substituting it in other dishes. Like in a spring roll? Spring rolls are definitely a labor of love, so if making mini ones aren't your cup of tea then try it regular sized and see how you like it. The mini ones would be a great starter for a small dinner or hors d'oeuvre for a small cocktail party.

Crispy Mini Spring Rolls with Mussels

Crispy Mini Spring Rolls with Mussels

2 cups cooked mussels rough chopped. (make sure to remove the beard)
1/2 cup water chestnuts rough chopped
1/2 medium onion fine diced
5 cloves of garlic minced
2 tbsp chopped Chinese celery (may substitute Cilantro or even Flat Leaf Parsley)
1 egg
1 tbsp cornstarch
2 tbsp oyster sauce.
pepper to taste

Mix everything together and leave in the fridge, covered for at least 30 minutes

Wrapping

cut a crosswise in to 4 equal sizes

 put a little less than a teaspoon of filling

 first fold from the bottom up

 fold both sides over to make an envelope

 roll all the way up and seal the end with egg wash

Notes:

make sure to drain the mixture well or the spring rolls will explode when you fry them

you may also make these well in advance and put them in the freezer. make sure you flour the tray and the spring roll when you store it because they will stick together.

fry them at 350 until golden brown. the filling is already cooked so they can fry at a slightly higher temperature.

as usual, ENJOY! and see us again soon!

Bitter Melon and Shrimp Stir Fry (Ginisang Ampalaya at Hipon)

Type 2 Diabetes is an epidemic. In my family alone, Type 2 diabetes is present in both sides. I can accept it as a foregone conclusion for myself, or I can take significant steps to combat it. Dietary changes and exercise will definitely have to be the new norm. I have been reading about bitter melon as having the ability to lower blood glucose levels. I've also read and tried blending raw bitter melon with water and drinking it as a shake. I have to be honest. I had to definitely slow my roll on that one. Bitter melon is an acquired taste to say the least. In fact, it's probably classified in the hate it or love it category of vegetables to eat. Baby steps to better health before it's too late. We can all work our way to bitter melon shakes but for now, how about a tasty stir fry?

Bitter Melon and Shrimp Stir Fry

Bitter Melon and Shrimp Stir Fry (Ginisang Ampalaya at Hipon)

2 large bitter melon seeded and sliced on a bias
1 medium yellow onion thin sliced
5 garlic cloves minced
2 Roma tomatoes diced
1 lb shrimp peeled and deveined.
4 tbsp oyster sauce
salt and pepper to taste

Procedure

on high heat, saute the onion and garlic until slightly brown then add the tomatoes. once the tomatoes are soft add the bitter melon and stir for a minute then add the oyster sauce, salt and pepper. keep stirring for another 2 minutes until the bitter melon is softer but still has a bit of crunch to it. add the shrimp and stir for another minute until the shrimp turns pink. serve with rice and enjoy.

Sesame Crusted Scallops with Quinoa Salad

We're trying to eat healthier and found a bag of organic Quinoa in the pantry. You can only imagine how long that bag has been in there to be forgotten. Quinoa has been referred to as The Supergrain of the Future! I have to admit, it has a nice ring to it. I don't know how foods even begin to qualify as a "super food" but being a nutrient rich, antioxidant rich, and anti inflammatory packed grain, there is no question this is one of them. You never really start paying attention to what you're fueling your body with until the knickknacks start creeping up on you. "Everything in moderation" starts to take on a whole new meaning. It literally means cut the bad stuff to an absolute minimum and start packing in the high fiber, nutrient dense, unprocessed foods... for the rest of your life because you aren't getting any younger. Healthy food does not have to be boring. It's not necessary to have a pantry filled with exotic and expensive ingredients to liven things up in the dishes you make.

Sesame Crusted Scallops with Quinoa Salad

Sesame Crusted Scallops with Quinoa Salad 

3 cups cooked Quinoa
1 cucumber small diced
2 Roma tomatoes seeded and small diced
3 shallots or 1 small onion small diced
1 cup Craisins
juice of 2 limes and zest of 1
5 tbsp of extra virgin olive oil
salt and pepper to taste

10 large scallops
1/4 cup black sesame seeds
1/4 cup white sesame seeds
salt and pepper
(sesame seeds are optional. you can go ahead and sear them off with salt and pepper.)

Ginger Soy dressing (optional but make a batch and keep it in the fridge for Asian inspired dishes)

2 cups soy sauce
1 cup white vinegar
1 cup seasoned rice vinegar
1 cup sesame oil
8 cups salad oil
1 1/2 cup granulated sugar
1 cup water
1 cup minced ginger
2 tbsp black and white sesame seeds
(whisk everything together until sugar is dissolved)

Mix all the ingredients together for the Quinoa Salad and keep in the fridge for at least an hour so all the flavors is absorbed in the Quinoa.

Dust the top and bottom of the scallops with the sesame seeds and sear them off on high heat. Each side should only take less than two minutes. Make sure not to overcook them.

Before serving, dress the scallops with the dressing. Enjoy!

The Quinoa Salad is an excellent base for your future summer dishes. Grilled shrimp and chicken would go great with it. Best of all, the salad alone is quite satisfying.