theme: Grain Grab Bag

Posted on » by Michael » Theme:

Cajun Shrimp and Corn Bread Casserole

Adapted from Better Homes & Gardens
Prep: 35 mins
Bake: 15 mins at 400°
Stand: 5 mins

Ingredients
1 pound fresh or frozen large shrimp
1 tsp Cajun seasoning (I used a tbsp. homemade Essence of Emeril)
2 peppers: 1 green and one red/orange/yellow
2 stalks celery, sliced
1 medium onion, chopped (1/2 cup)
1 tbsp canola oil
2 cloves garlic
15 oz can black-eyed peas, rinsed and drained
14.5 oz. fire roasted tomatoes, chopped with juice
1 recipe corn bread dumplings (follows)

Directions
Thaw shrimp, if frozen. Preheat oven to 400°F. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.

In a large bowl combine shrimp and 1/2 teaspoon of the Cajun seasoning; toss gently to coat. Set aside.

In a 10-inch cast-iron skillet or large oven-going skillet, cook sweet peppers, celery, and onion in hot oil over medium-high heat for 5 to 7 minutes or until vegetables are tender, stirring frequently. Add shrimp and garlic. Cook and stir for 2 to 3 minutes or until shrimp are opaque.

Stir in black-eyed peas, tomatoes, and the remaining 1/2 teaspoon Cajun seasoning. Spread mixture in an even layer. Drop Corn Bread Dumplings into eight mounds on top of shrimp mixture.
Bake, uncovered, for 15 to 18 minutes or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

Corn Bread Dumplings
Ingredients
¾ cup all-purpose flour
1/3 cup cornmeal (I used blue corn, of course)
1 tbsp sugar
1 ¼ tsp baking powder
¼ tsp salt
1 egg, lightly beaten
¼ cup fat-free or 1% milk
1 tbsp canola oil

Directions

In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened.

Posted on » by Michael » Theme:

Crock Pot Chicken and Sorghum Grain Soup

Chicken and Sorghum Soup

  • Total:4 hrs 45 mins
  • Prep:15 mins
  • Cook:4 hrs 30 mins
  • Yield:4 to 6 servings

This chicken soup offers loads of flavor, color, and texture, and it’s gluten-free. A variety of chopped vegetables go into the soup along with basic seasonings, most of which you probably have on hand. Some chicken base or bouillon gives the soup some extra chicken flavor, but feel free to omit it. Whole grain sorghum makes the soup a hearty, satisfying dish.

Whole grain sorghum is a good substitute for barley or rice in many dishes, and it retains its shape and texture in the slow cooker. You’ll find whole grain sorghum in many markets in the organic food or Bob’s Red Mill section. If you can’t find it locally, check Amazon.com, Jet.com,  or other online retailers.

Sorghum is a major food source for many parts of the world, but in the US it was mainly used as livestock feed and in the production of ethanol. Because it is a gluten-free grain, it is becoming more popular as human food. Sorghum can even be popped like popcorn!

Farro is another grain that holds up well in the crock pot. Go ahead and use farro or barley in the soup if you have it, or make the soup without grain and add 1 cup of cooked brown rice near the end of the cooking time. Chopped kale adds nutrients and color to the dish. Replace the kale with chopped spinach or chard leaves if you’d like. Add your family’s favorite vegetables to this versatile soup. Diced potatoes, rutabaga, and parsnips are excellent choices. Or add about 1 cup of frozen peas or mixed vegetables—thawed under cold running water—about 20 to 30 minutes before the soup is ready.

Ingredients

  • 6 cups low sodium chicken broth or unsalted chicken stock
  • 1 (14.5-ounce) can tomatoes, diced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped kale
  • 3/4 cup whole grain sorghum
  • 1 large clove garlic, minced
  • 1 teaspoon chicken base or bouillon granules, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups diced cooked chicken
  • Kosher salt, to taste

Steps to Make It

  1. In the crockery insert of a 4-quart or larger slow cooker, combine the chicken broth, tomatoes, celery, carrots, onions, kale, sorghum grain, garlic, chicken base (if using), garlic powder, onion powder, and pepper.

  2. Cover the pot and cook on high for 3 to 4 hours, or until the sorghum is tender. Add the diced cooked chicken and salt, to taste.

  3. Cover and cook for about 20 to 30 minutes longer.

  4. Serve soup with crusty French bread or biscuits along with a simple tossed salad.

Tip

  • To prepare the kale, rinse thoroughly to ensure there is no sand clinging to the leaves. Cut out the large center stalk from large leaves and cut the stem off smaller leaves. Chop the leaves.
Posted on » by Dino » Theme:

Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang)

Recipe taken from Serious Eats.

Notes

I didn’t use any fancy steamer/cheesecloth/towel concoction as recommended below; I did some research and the Instant Pot® or any decent rice cooker can make perfect sticky rice.

The recommendations I found suggested not to soak the rice (Step 1 below), but instead to rinse the rise the rice 3–4 times with cold water until the water does not appear too cloudy.  After that you can cook the sticky rice as you would any traditional rice in a rice cooker.

Ingredients

  • 1 cup Thai sweet sticky rice (7 ounces; 200g)
  • 1 (14-ounce; 400ml) can full-fat coconut milk, blended well to incorporate fat, divided
  • ½ cup sugar (3½ ounces; 100g), divided
  • Kosher salt
  • 2 teaspoons (6g) cornstarch
  • 2 Ataúlfo mangoes (about 6 ounces or 170g each), peeled, pitted, and sliced
  • Toasted sesame seeds, for garnish

Directions

  1. In a large bowl, cover rice with water by several inches and let stand at room temperature 1 hour or up to overnight. (If you plan on using the Istant Pot®, skip this step and instead rinse the rice with cold water a few times until it appears less cloudy).
  2. Drain rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add rice, smoothing surface to form an even layer. Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes. (Or just use the a rice cooker, or the Rice button on the Instant Pot®!)
  3. Meanwhile, in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved. The coconut milk should taste salty-sweet.
  4. Transfer cooked rice to a large heatproof bowl and pour coconut milk mixture on top (it will look like too much liquid). Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes. (You can let it stand up to 2 hours at room temperature.)
  5. Meanwhile, clean saucepan and add remaining coconut milk to it. Bring to a simmer over medium heat, stirring frequently. In a small bowl, combine cornstarch with a couple of teaspoons of the hot coconut milk and stir to form a slurry. Whisk cornstarch slurry into coconut milk and simmer until thickened, about 3 minutes. Whisk in remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep coconut cream warm.
  6. When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside. Drizzle coconut cream all over rice and garnish with toasted sesame seeds. Serve right away.