Tag Archive for: Home Missions
Cajun Jambalaya
Ingredients
- 1/2 stick butter
- 2 medium onions chopped
- 3 cloves garlic chopped
- 1/2 cup bell pepper chopped
- 1/2 cup celery chopped
- 1 lb smoked sausage or andouille sausage sliced
- 1 lb shrimp or cubed chicken
- 3 cups water or stock
- 1 lb mushrooms sliced
- 1 can diced tomatoes
- 1 1/2 cups uncooked rice
Instructions
- In a large iron pot, melt butter and saute onions, garlic, bell pepper, and celery until transparent.
- Add sausage and cook until brown.
- Add shrimp/chicken and cook until done.
- Add water, rice, and remaining ingredients. Bring to a boil.
- Lower to simmer, cover the pot, and cook for 25 minutes.
- Serve with French bread and salad.
Steak Rub
Ingredients
- 1 tbsp garlic powder
- 3 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp Aleppo chili flakes
- 1 tbsp cumin powder
- 1 tbsp ground oregano
- 1 tbsp espresso coffee
- 2 tbsp brown sugar
- 1 tbsp Kosher salt
- 1/2 tsp ground black pepper
Instructions
- Mix above ingredients and store in an airtight container. Mix with oil and vinegar or lemon juice to turn into a marinade.
Notes
This rub is the perfect dry rub for steak. It is amazing on a tri-tip steak or roast. The tri-tip is a cut of meat more prevalent in the western states. This lean, triangle-shaped cut is perfect for grilling and works perfectly with this spice blend.
Knoephla Soup
Ingredients
Soup
- 1/2 cup butter cubed
- 3 medium potatoes peeled and cubed
- 1 small onion grated
- 3 cups milk
- 6 cups water
- 6 tsp chicken or 3 vegetable bouillon cubes
Knoephla
- 1-1 1/2 cups all-purpose flour
- 1 egg beaten
- 5-6 tbsp milk
- 1/2 tsp teaspoon salt
Instructions
- In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven or large pot, bring water and bouillon to a boil.
- Meanwhile, combine four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.
Notes
Rich and filling soup. Easily varied depending on preferences.
Mexican Posole
Ingredients
- 1 package dried or frozen posole (hominy)
- water to cover
- 2 medium onions
- 4 whole garlic cloves crushed
- 2 lbs lean pork cubes
- red chile powdered or frozen to taste
Instructions
- Cover posole with water; bring to boil.
- Pour water off; continue process until water is clear.
- Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
- Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.
Notes
Posole is the traditional Christmas Eve meal, eaten after viewing or participating in the neighborhood "Posadas" - a reenactment of Mary and Joseph going from door to door, looking for a place to stay.
Green Chile Stew
Ingredients
- 1 1/2 lbs lean pork, round steak, or mixture of both cut into 1/2 inch cubes
- oil frying
- 1 medium onion chopped
- 4 cups water
- 4 medium potatoes cubed
- 1 lb green chiles chopped
- 2 medium tomatoes cubed
- 3 large garlic cloves minced
- 2 tsp salt
- 1/2 tsp pepper
Instructions
- In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well browned.
- Add chopped onion; brown 5 more minutes.
- Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done.
- Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently.
Notes
Great for dinner - best part of it is the green chiles!
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