Jambalaya

In the mood for something spicy and filling? Try this "barely recipe" jambalaya. :-)

1 large andouille sausage
2 TB butter
1 TB olive oil

1/2 pound frozen uncooked shrimp (bake in oven, sprinkled with salt, pepper, cayenne and lemon juice for 5-10 minutes @ 350 degrees)

several cloves of garlic
1 bell pepper, chopped
1 jalapeno, chopped, with the seeds
2 stalks celery, chopped.
4 green onions, chopped

1 bag frozen corn

2 cups rice

2 tsp. cayenne
2 1/2 tsp. paprika
1 TB oregano
1 TB thyme
2 tsp. cumin
pepper and salt to taste

2 TB tomato paste
1 8oz can tomato sauce
1 can diced tomatoes

3 1/2 cup chix broth (low sodium)

1 TB butter and 1 TB olive oil into dutch oven on medium high, with a couple garlic cloves. Add the andouille and brown. Remove the andouille and refresh the oil if needed. Add a little more garlic and the peppers (bell and jalapeno), celery and green onions. Saute briefly, add the corn and salt and pepper to taste. Then add the tomato paste, spices and rice, mix well. Add the tomato sauce, diced tomatoes and broth. Bring to a boil, then simmer 25 minutes (covered) until the rice is cooked and the liquid gone. Add meat and let sit for a bit, then eat!!!

Stuffed Peppers. Nom.

Updated with picture... these ARE delicious!

I don't have any pictures today, it's a snowy clingy child sort of day. One twin is sleeping and one is making typing complicated. One toddler is sleeping and one is loudly reading himself a book (complete with sirens and noisy traffic crossings).

In between the mayhem were a few moments to prep dinner... Stuffed Peppers!

Grain Free Stuffed Peppers
2-3 chicken breasts/thighs
1 onion
1-2 cloves of garlic
1 Head of Cauliflower
2-3 tomatoes
salt/pepper
1 cup spaghetti sauce

I used my handy dandy food processor to chop up a small onion, threw in a (large) clove of garlic and cooked some chicken in the onion/garlic with coconut oil and salt and pepper in the skillet. I pulled out the chicken and threw in a head of cauliflower that I "riced". (threw in the food processor.) I cooked the cauliflower until tender in the skillet with a little more salt and pepper and parsley because it was handy. Once things were cooked up... threw in the diced chicken, some diced tomatoes and leftover spaghetti sauce. Stuffed it in my peppers (my kids ate the tops) and sprinkled with some Parmesan cheese. I'm going to bake them later for 45 minutes at 350*. The filling was DELICIOUS... I'm resisting just eating that for a snack.

Spicy Peanut Noodles!

So I'm not eating Paleo, or Gluten-free, or very cautiously at all. My 12 week old doesn't seem affected by my diet, and now that he's ex-utero, I don't suffer heartburn, so bring the heat!

Enter Spicy Peanut Noodles.
We've experimented quite a bit with the sauce, so yes, there are some special ingredients, but it's worth it.

Sauce:
2 Tbsp milk
1/4 cup hot water
1 cup peanut butter
1 1/2 Tbsp lime juice (I fudge this and use the juice of 1, the zest of 1. I also require a second lime for garnish and zest for steaming the veggies)
1 1/2 Tbsp chili sauce (Rooster or Sriracha)
1/4 cup brown sugar
1/4 cup sherry (or any other) wine
1/4 cup soy sauce
1 tsp garlic powder
1/8 cup fresh chopped cilantro
1 tsp ground cayenne
Dash white pepper salt

Combine all in saucepan and cook until combined and hot.

Cook a package of egg noodles according to directions. To make this Gluten-free, try a rice noodle instead.

Chop a red pepper or two, some broccoli and a little carrot. Add the zest of one lime and steam till just tender.

Toss noodles, veggies and sauce, serve garnished with a lime wedge, chopped cilantro and rooster sauce.