GOD USES BROKEN EGGS
Serving up joy!
Deb Rehder & Sunny Rowe
Wow! Busy Summer months, with all the grand children over. Lots of noise, laughter and messes. Nothing says "this house is loved" more than being lived in and loved. This doesn't seem the time for soups or stews, does it? Or does it? I made a pot of soup last week, and my grandsons made their way through it very quickly. They welcomed the change in menu from grilling. And after a day of swimming and romping in the pool, they were ready to welcome the good soup to fill their chilled cores.
BAY (LAUREL) LEAF
Which brings us to a wonderful herb for soups and stews, the pungent, fragrant Bay (Mediterranean Laurel)Leaf. The leaves are most often
used whole and removed before serving. If a cook uses ground bay leaves, it is best to use an infuser or muslin sack, as the leaves do not break down well. You may be able to find finely powdered bay leaves, but the strength and fragrance will be nullified once removed from the jar. As with most herbs, it's the fragrance that hits our senses first, before taste hits our pallets.
Bay leaves are good for us! They have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections and gastric ulcers. Use bay leaves to keep away pests. Place whole leaves over pantry shelves to repel meal moths, flies, roaches and silverfish!
EASY CAJUN JUMBALAYA
2 tsp. Olive Oil
2 Chicken Breasts - boneless, skinless, cut into bite size pieces
8 Oz. Kielbasa - diced
1 Onion - diced
1 Bell Pepper - diced
1/2 C. Celery - diced
1/4 tsp. Cayenne Pepper
1/2 tsp. Onion Powder
Salt & Pepper to taste
2 Cups White Rice - uncooked
4 Cups Chicken Stock
3 BAY LEAVES
2 tsp. Worcestershire Sauce
1 tsp. Hot Pepper Sauce
Heat oil in a large pot over
medium high heat. Saute chicken and kielbasa until lightly browned,
about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season
with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until
onion is tender and translucent. Add rice, then stir in chicken stock
and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20
minutes, or until rice is tender. Stir in the Worcestershire sauce and
hot pepper sauce. Remove bay leaves before serving.
♥♥♥♥♥♥♥
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