Easy Chicken Gumbo over Madagascar Pink Rice

It takes a forking long time to make Gumbo the trick is low and slow so you need prepare for that and also need a just roasted chicken with saved Chicken Fat for that deep chicken flavor you want. The Red Bell Peppers and Heirloom Tomatoes added extra sweetness to this gumbo.

Ingredients

1/4 Cup Chicken Fat (saved from your fresh roasted chicken)

1/4 Cup Flour

1 Red Bell Pepper diced

1 Sweet Onion Diced

3 Stalks Celery Diced

1 Roasted Hatch Chili minced (or any very hot pepper you have)

3 Cloves Garlic minced

2 Cups Chicken Stock

2 Bay Leaves

About a pound of Heirloom Tomatoes Diced

1/2 teaspoon Cayenne Pepper

1/2 teaspoon dried Thyme

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

11/2 teaspoon File Powder

2 teaspoons Worcestershire Sauce

1/4 Cup Dry Sherry

About 8  ounces of your fresh roasted Chicken Pulled or Chopped

About 2 teaspoons Fresh Parsley Chopped

About 2 teaspoons Scallions Chopped

Directions

Cook Chicken Fat and Flour on low heat till it’s Milk Chocolate Color but make sure you don’t burn anything along the way or all is forking ruined.

Add 2 cups of stock and it will thicken forking fast.

Drop in Bell Pepper, Onion, Celery, Hatch, Bay Leaves, Garlic and let simmer till vegetables are soft.

Add Worcestershire, Sherry, Salt, Black Pepper, Cayenne,  and Tomatoes

and cook down till Desired Consistency about two hours more on low heat.

Remove Bay leaves and add your fresh roasted Chicken and File.

Taste and determine if you want to adjust seasonings.

Garnish with Parsley and Scallions.

Serve over rice. Makes about 4 Cups or two hearty Bowls.

Easy Chicken Gumbo over Madagascar Pink Rice

Forking Good!

Stuffed Eggplant Casserole

Something a little different to do with Eggplant without breading it. You just broil or grill and season (S&P) your peeled eggplant in thin slices. A heirloom variety will work best because they’re never bitter and are always sweet.

Then I took the eggplant slices and filled them like tacos with fresh cooked spinach and ricotta cheese mixture. (other ingredients used were Vegetable stock to cook the spinach, Sea Salt. Fresh Ground Black Pepper, sweet onion, carrot, garlic and Extra Virgin Olive Oil)

Each folded Stuffed Eggplant got topped with Provolone Cheese-

A slice of Heirloom Tomato, a sprinkling of Sea Salt, Crushed Black Pepper, oregano, basil, and small or half fried sage leaves or a basil leaf would be good.

Bake at 400 degrees about 10 minutes.

Drizzle with extra virgin olive oil and reduced balsamic vinegar.

Forking Good!

I thought my dogs might enjoy a home made Biscuit made with Spelt Flour and Rolled Oats. I used a small amount of Chicken Fat from yesterday’s roasted chicken to add flavor to them and a little stock. The only other ingredients are Spelt Flour, Rolled Oats, and an Egg. They must be good because both dogs wanted to keep eating them and my Human Companion ate one and said it was very tasty.

Set your oven for 300 degrees and you need either parchment paper or a silicone mat to line your baking sheet.

Ingredients

1 Cup Spelt Flour

1 Cup Rolled Oats

2 Tablespoons Chicken Fat from your just roasted Chicken

1 Egg

1/4 Cup of Chicken Stock

Mix

I  hand molded them into 24  Shaped Bones

and cooked them for 30 minutes on one side and another 30 minutes on the other side at 300 degrees.

“MORE BISCUITS PLEASE”

“WINNER WINNER Spelt and Rolled Oats Dog Biscuits” (Refrigeration is recommend and please feed in moderation also to use within a week as no chemicals or preservatives were used)

Forking Truth

Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Most people think of Sage as that taste you save for Thanksgiving but Sage is Forking delicious in salads too! This salad is very light, has texture to it and is full of flavor.  The peppery common Red Radishes go really well with the watermelon and dressing. For BEST results eat right away. The more the watermelon sits in the salad the texture and taste disappear.

Ingredients for Balsamic Sage Mustard Vinaigrette.

1 Tablespoon Whipped Roasted Garlic

4 Tablespoons Mustard (I used 2 Tablespoons my own recipe of Mild Mustard (back a few recipes) and 2 Tablespoons Dijon)

1/3 Cup Canola Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

2 Tablespoons Sugar

Mix the garlic real well with the mustard and slowly add the oil and emulsify slowly stir in other ingredients.

Watermelon, Radish,  Cabbage Salad

ingredients

About 2 Cups Watermelon in the shape you want

About 1 1/2 Cup Shredded Radish

About 1 Cup Shredded Cabbage

About 1/3 Cup thin Sliced Sweet Onion

a Handful of Flat Leaf Parsley Leaves

Combine all ingredients with the Balsamic Sage Mustard Vinaigrette

Watermelon, Radish, Cabbage Salad with Balsamic Sage  Mustard Vinaigrette

A light but full flavored salad. Perfect for anytime of year.

Forking Good!

Rye Flat Bread

You almost need to be a Forking Master Baker to bake a “real Delicious Rye Bread” because it truly isn’t the easiest bread to bake. Luckily you can bake some forking delicious Rye Flat Bread if you know what to put in it. My recipe produces a soft Rye Flatbread that taste like the crust part of Rye Bread.

Ingredients (set oven to 400 degrees)

1 Cup Rye Flour

1/4 Cup Corn Meal

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

1 Tablespoon Canola Oil

Maybe a Tablespoon or two of Caraway Seeds

1/2 Cup Dill Pickle Brine (preferably home made)

Fresh Crushed Sea Salt

a small amount of Semolina Flour

and More Caraway Seeds about 1-2 Tablespoons

Combine all ingredients except for Fresh Crushed Sea Salt, Semolina Four, and maybe 1-2 Tablespoons Caraway Seeds. Mix well and Form in a thick log shape

and place on parchment paper and use more parchment paper so the dough doesn’t stick to your rolling pin.

Roll real thin like a Tortilla and remove the above Parchment Paper. Place lower parchment Paper with Flat Dough on a baking sheet.

Now sprinkle with Fresh Crushed Sea Salt, a small amount of Semolina Flour, and More Caraway Seeds. Press them into dough so they stay.

After about 10 minutes in a 400 degree oven you will have this.

Rye Flat Bread

Forking Good and Forking Easy! You don’t have to be a Master Baker to Bake Rye Flatbread.

Forking Good!

Asian Inspired Chicken Salad

Asian Inspired Chicken Salad happens to be a very low fat recipe because instead of Mayo or Oil we are using White Miso as the base for the dressing. White Miso is made from Soybeans that are nearly forking fat free.

Ingredients (for two meals)

Around 6 oz. of fresh roasted cleaned up Chicken (I used cleaned whole legs)

1 Shredded Radish

1/2 or one small Shredded Carrot

About 3 Tablespoons Fine Chopped Onions (or Scallions)

About 3 Tablespoons Shredded Cabbage

About 2 Tablespoons Fresh Chopped Cilantro

Juice from one small but very juicy Lime

1 Tablespoon Minced Ginger Root

1 teaspoon Roasted Whipped Garlic

1 teaspoon low sodium Soy Sauce

2 teaspoons Rice Vinegar

1/2 or a very small Thai Chili Minced

1 Tablespoon White Miso

1 teaspoon sugar

Instructions

In one bowl combine the Chicken, Radish, Carrot, Onion, Cabbage, and Cilantro and mix well.

In another bowl Combine all the remaining ingredients the liquids, Garlic, Ginger, Thai Chili, Miso and Sugar.

Mix them both together and the salad is ready to serve.

This Asian Inspired Chicken Salad goes forking well with the previous recipe “Asian Inspired Flatbread”

Forking Truth