2/19/13 ChefElla's Gotta Have Gumbo

CHEFELLA'S GOTTA HAVE GUMBO

Gumbo???  Gumbo???  "What is Gumbo?" I asked.  

My Dad then asked where I had heard of Gumbo.  I told him that one of my friends went to a place called New Orleans and that she had eaten Gumbo while she was there.  Then I told him that I did not know where New Orleans was or what Gumbo was.  My Dad pulled out a map of the United States and pointed to Louisiana.  He said, "New Orleans is here."  Well that was one mystery solved, but that left the mystery of, what is Gumbo?  He explained that Gumbo is a spicy stew with vegetables and meat served over rice, and that is very popular there.  But if it is popular there, then why not here I asked?  My Dad explained that every area of the country has their own special foods.  Some foods are special because the ingredients only grow in that part of the country, and some recipes are special because the people who live their made them up.  For example you can get a Philly cheesesteak sandwich in other parts of the country, but it originally came from Philadelphia.   You can get Texas toast, or a Coney Island Hot Dog, or Boston Cream Pie, but all of them originally came from other parts of the country.  And so we are back to Gumbo, a spicy vegetable and meat stew, served over rice from New Orleans, Louisiana.  

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need a cutting board, a knife, measuring spoons, a wooden spoon, a fork, a
    fine mesh strainer, a sauce pot with a lid and a large stock pot.

Ingredients: (This recipe will make 6-8 servings)

2 Cups     Long Grain White or Brown Rice
                -Cook with 3 cups water.  This should make 6 cups of cooked rice.
                -Always follow the directions on the rice you buy.
                -If you do not want to cook rice you can also buy par-cooked or pre-cooked rice.
1 Med.    Green Pepper, Small Dice

1 Small    White Onion, Small Dice
4 oz         White Mushrooms, Sliced
3 each      Large Roma Tomatoes, Diced

3 Stalks   Celery, Small Dice

4 Tbl.       Butter

6 Tbl.       Whole Wheat Flour

32 oz       Chicken Stock, Low Sodium
2 Tbl.      Cajun Spice

                -You can find many recipes online to make your own spice, or you can buy cajun spice mix
                  at the store.

                -If you make your own spice mix, and do not like your Gumbo very spicy, you can just leave
                 the cayenne pepper out.
14-16oz   Turkey Kielbasa, thin sliced rounds
8 oz          Shrimp 41-50, peeled, tail-off, deveined
                 -41-50 is the number of shrimp per pound.  For example 26-30 shrimp would be 26 to 30
                  shrimp per pound, and are bigger than 41-50's.  If you would like to use bigger or smaller
                  shrimp for you dish you can.
3.  Heat 3 cups of water in your sauce pot over high heat.
4.  Pour rice in a fine mesh strainer and rinse with cool water.  When the water runs clear it is ready.
     Washing the rice will remove any excess starch and keep it from sticking together.
5.  When the water comes to a boil add the rice.  Bring the rice back to a boil and then cover.  Turn the
     heat to low and simmer for 20 minutes.  When done remove from heat and uncover.

6.  Heat your stock pot on the stove over medium high heat.

7.  Add the butter to the pan.  When it is melted add the green peppers, onions, celery and mushrooms.

8.  Saute for 5 minutes.  Add the cajun spice and sauté for another 2-3 minutes.

9.  Add the flour and sauté for 2-3 additional minutes.  Add the stock and mix well.

10.  Bring the Gumbo to a boil.  The Gumbo will thicken.  Turn the flame to medium and add the
      kielbasa, shrimp and tomatoes.  Simmer for 15-20 minutes.

11.  To serve, put rice in a bowl, and top with Gumbo.

Traditionally, Gumbo does not have mushrooms or tomatoes in it, but I like the flavor that mushrooms and tomatoes add to my Gumbo.  For a more traditional Gumbo you can leave out the tomatoes and mushrooms and substitute 6 oz of a vegetable called okra.  You can find sliced okra in the freezer section of your grocery store.  Just add the okra when you add your meat to the recipe.
If you would like to use different kinds of meat in your Gumbo just substitute whatever you like.  Chicken, Duck, Turkey, and different types of sausage will all go well in your own recipe.

Enjoy

-ChefElla

2/5/13 ChefElla's Eggplant Omaha

CHEFELLA'S EGGPLANT OMAHA

Even though I like to try new foods sometimes even I find foods that I do not want to try.  This is what happened when my Mom tried to make eggplant one night.  I saw the eggplant and decided right away that it could not possibly taste good.  Eggplant is dark purple on the outside and white on the inside with little seeds, and there was no way I was going to eat it.
This past summer I was visiting my great great aunt and my cousins in Omaha and my aunt made dinner for us.  I did not know what it was, but it was so good.  I was so surprised and a little embarrassed to find out that the dish we had was eggplant.  I learned that night you cannot always judge your food simply by how it looks.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need a cutting board, a knife, measuring cups, a spoon, a fork, a medium
     bowl, a large bowl, a large plate, a cookie sheet and a baking dish.

Ingredients: (This recipe will make 6-8 servings)

1 Large    Eggplant, cut into 1/4 inch rounds.
1 Cup       Whole Wheat Flour
3 Large    Eggs

2 Cups      Panko Bread Crumbs, or Italian Seasoned Bread Crumbs.

1 Jar         Marinara or Pasta Sauce.  Use whatever kind sauce is your favorite.

1 Each      Fresh Mozzarella Log 16oz.
                -You can also use a large Fresh Mozzarella Ball - Baseball Sized.
                -Mozzarella comes in many different sizes.
                     *Ovoline - Egg Sized Balls
                     *Ciliegine - Cherry Sized Balls
                     *Bocconcini - Bite Sized Balls
                     *There are also Mozzarella Logs, Shreds and Slices

3.  Pre-heat your oven to 425F.

4.  While the oven is heating wash and then cut your eggplant into slices.  

5.  Crack eggs in a medium bowl and whip with a fork until the eggs are all one light yellow color.

6.  Pour bread crumbs into your big bowl.

7.  Pour whole wheat flour onto your plate.

8.  Cover your cookie sheet with foil and line your baking dish with foil.

9.  Take one piece of eggplant and place in the flour.  Turn the eggplant over to coat the other side.
     Tap the eggplant to remove excess flour.  Line coated eggplant pieces on counter.  Repeat until each
     slice is coated.

10.  Then working from left to right (eggs, bread crumbs, cookie sheet), dip a slice of eggplant into egg
       mixture, and then into bread crumbs.  Flip the eggplant over to coat both sides.  The crumbs will
       coat the eggplant.  Place the finished eggplant on your cookie sheet.  Repeat with each slice until
       all pieces are breaded.  

11.  Bake the eggplant for 20 minutes.  The eggplant is done when the crumbs are crispy on the
       outside and they may begin to turn brown in color.
12.  While the eggplant is cooking, cut your mozzarella into slices.  Pour a thin layer of sauce in the
       bottom of your baking dish.
13.  When the eggplant comes out of the oven let it sit for a few minutes.
14.  Put the eggplant into the baking dish on top of the sauce.
15.  With your spoon top each piece of eggplant with sauce.  The sauce should thinly
       cover each piece.  Top each piece with a slice of mozzarella.  Return the eggplant to the oven and
       bake for an additional 15-20 minutes.

Serve your eggplant on a bun as a sandwich, or with your favorite pasta as a meal.

Enjoy

-ChefElla

1/15/13 ChefElla's Teriyaki Fried Rice

CHEFELLA'S TERIYAKI FRIED RICE

My Grandmother likes to come visit as often as she can.  When I was little we always went to the restaurants that I liked.  But as I got older my Grandmother wanted me to try more of the foods that she likes.  I did not always like the food we tried, but I tried everything.  One night my Grandmother took me to a Japanese restaurant, it was so much fun because the chefs cooked right in front of you on a grill at the table.  This is called teppan-yaki or hibachi style cooking.  The chef put on a show cutting the ingredients, mixing the food, and making funny noises.  For dinner I had teriyaki chicken, vegetables, and fried rice.  I can't wait until my Grandmother comes for another visit, but until then, I can make my own special fried rice recipe for dinner.
For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need a cutting board, a knife, measuring cups and spoons, a small cup, a
    heat proof spatula and a large sauté pan.

Ingredients: (This recipe will make 4-6 servings)

4 Cups      Brown Jasmine Rice, Cooked
                 -The rice needs to be cooked the night before and cooled in the refrigerator overnight
                 uncovered.  If you cannot find brown jasmine rice you can use, brown basmati or other long
                 grain brown rice.

1/2 Cup    Carrot, Small Diced
                 -The carrot should be cut to about the same size as your peas.

1/3 Cup    Peas

1/3 Cup    Red Onion, Small Diced
2              Eggs
3 Tbl.        Canola or Extra Virgin Olive Oil
1 tsp.       Kosher or Sea Salt
1/2 tsp.    Black Pepper
3 Tbl.        Soy Sauce
2 Tbl.       Teriyaki Sauce or Marinade

3.  Heat your sauté pan on medium high heat on the stove.

4.  When your pan is hot add 1 tablespoon of oil to the pan.  

5.  Crack your eggs into a small cup.  Pour unbeaten eggs into the sauté pan.  Mix the eggs in the hot
     oil with your heat proof spatula.  As the eggs cook there will be white and yellow pieces of egg in
     your pan.

6.  When the eggs are cooked (the liquid is gone).  Add the remaining oil and vegetables to the pan.

7.  Mix the vegetables well and cook for 3-4 minutes.  Continue to stir the ingredients frequently so
     they do not burn.

8.  Add the rice and mix well with all of the other ingredients.

9.  Let the rice sit on the heat for 1 minute and then stir.  Continue to do this for 4-5 minutes.
10.  The rice will begin to brown.  Add the soy sauce and teriyaki sauce.

11.  Mix the rice until all of the sauce coats the rice.  Continue to cook the rice for 2-3 minutes stirring
       occasionally.  The rice should be dry, but look shiny when it is done.

Put your fried rice in a bowl and serve with dinner.

*If you want you can add as many other ingredients or vegetables to your rice as you like:
  water chestnuts, corn, zucchini, peppers, mushrooms, spinach, broccoli or what ever other vegetables
  you like in your fried rice.

*To make your fried rice a meal you can add 1 pound of cooked chicken, beef, shrimp or tofu.

Enjoy

-ChefElla

1/02/13 ChefElla's Quesadillas

CHEFELLA'S QUESADILLAS

I like nachos, but someone always gets the chips with all of the cheese, and someone else gets the chips with all of the meat and I always end up with just plain chips.  One day while visiting my favorite Mexican restaurant I saw something that looked like a pizza smashed in between two crispy tortillas.  I just had to know what it was.  My Mom said it was a quesadilla (k-saa-de-ya).  At home I took my favorite nacho ingredients and put them in between two crispy tortillas and I made my own quesadillas.

Quesadillas are fun because they give you the best parts of nachos in every bite.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  For this recipe you will need a cookie sheet, a microwaveable bowl, a large sauté pan, measuring
    cups and spoons, a spoon, a fork, a pancake turner, a spatula, a cutting board, and a knife.

Refried Beans: (This recipe will make 4-6 servings)

1 Can         Refried Beans, Fat Free, 15oz

1 tsp.         Butter

2 tsp.         Ground Cumin

1/4 Cup     Cheddar / Jack or Mexican Cheese Mix, Shredded

3.  Add All of your ingredients in a microwaveable bowl cover loosely and microwave for 2 minutes.

4.  Remove bowl from the microwave with a hot pad or dry towel.  Remove cover and mix well.

     Set beans aside for later.

Taco Meat: (This recipe will make 6-10 servings)

1 lb.          Ground Turkey Meat, you can also use beef or ground meat substitute.

1 packet    Taco Seasoning, lower sodium

5.  Heat your sauté pan on the stove on medium-high.  Spray the pan with pan spray.  Add the meat

     to the hot pan.  Using your spatula, gently chop the meat as it cooks.  Make sure to break all of the

     big pieces into small pieces.  Be careful not to touch the pan with your hands.  When the meat is not 

     pink anymore, add the taco seasoning, and 1/3 of a cup of water, and mix well.

     Let the meat cook for a few more minutes or until the water is almost gone.  Remove from the
     stove and set aside.
Whole Wheat Tortillas, 8 inch: (You will need 2 for each Quesadilla) 

6.  Pre-heat your oven to 425F.

7.  Put two tortillas on your cutting board and dock.
     -Docking is when you take a fork and poke a lot of holes in something.  Do not tear the tortillas,
      only pierce the skin.

8.  Put your tortillas on a cookie sheet and spray the top with pan spray.  Bake for 4 minutes.  If the
     tortillas balloon up just flatten them with your pancake turner.  Remove tortillas and put on the
     cutting board and let cool for a few minutes they will harden like chips.

9.  Spread 1/3 cup of refried beans on one of the tortillas.  Spread evenly all the way around.

10.  Sprinkle 1/4 cup of taco meat on top of the refried beans.  Spread evenly over the beans.
11.  Sprinkle 1/4 cup of shredded cheese over the taco meat.  Spread evenly over the meat.
12.  Take the other tortilla and put on top of the cheese and push down lightly.  Spray the top
       tortilla with pan spray.
13.  Repeat process and make two quesadillas in the oven at a time.  Bake Quesadillas on cookie sheet
       for 5 minutes.

14.  Remove the quesadillas from the cookie sheet and let cool on the cutting board.
15.  Cut into triangles and serve with whatever toppings you like.  Sour Cream, Salsa,
       Guacamole, Cheese Sauce, or whatever toppings you like.
       -You can also make your quesadillas with whatever ingredients you like, corn, black beans,
       chicken, zucchini, mushrooms, onions, peppers, or whatever you like on your nachos.

Enjoy

ChefElla.

12/18/12 ChefElla's Fruit Stars

CHEFELLA'S FRUIT STARS

There are so many things to eat this time of year.  It seems like everyone you see wants to give you a cookie, a piece of cake or pie, or some candy, and it is so hard to say no.  We all like desserts, but sometimes our tummies need a little break.  I like to drink my Mom's famous fruit smoothies, but not everyone else does so I have the perfect solution, ChefElla's Fruit Stars.  My fruit stars look great they are easy to make, and they are good for your tummies.  They are great right out of the refrigerator, or you can bring them to your next holiday party, and your Mom won't complain about you eating more than one.
For this recipe you will need to use a knife.  If you are not allowed to use a knife by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  For this recipe you will need a small bowl, a strainer, a melon baller (parisian scoop), a spoon a
     knife, a cutting board, and some bamboo or metal skewers.

Fruit Star Ingredients:

1                 Star Fruit

1lb.             Strawberries       

1/2              Honey Dew Melon

1lb.             Pineapple, Bite Size Chunks

3.  Put your strawberries in your strainer and run them under cold water to clean them.  Let the
     strawberries dry and then cut the green ends off.  Set aside for later.

4.  Wash your honeydew melon.   Place on a cutting board and cut in half.  Use your spoon to scoop
     out the seeds.

5.  Using your melon baller, put the flat side on the meat of the fruit (see the attached picture).  Tip
     up the melon baller and cut into the honeydew.  Turn the melon baller around to make a clean cut.
     Pull out the melon baller and you should have a ball of honeydew.  Continue to make melon balls
     until there is no more room to make clean cuts.

6.  You have two choices for the pineapple.  You can buy pre-cut pineapple in the produce section or
     your grocery store, or you can cut a whole pineapple.
     -To cut a whole pineapple first cut off the leaf end and then the stem end.  Stand the pineapple up on
     the flat end and cut the rough skin off.  Do not cut too deep.  Just cut off enough so that you can see
     the yellow flesh.  When the outside skin is gone it is time to cut up the pineapple.  The core of the
     pineapple is to hard to eat.  You will need to cut the pineapple away from the core.  The circle in the
     middle of the pineapple is the core.  Put your knife on the top of the pineapple just to the right of the
     core.  Cut straight down cutting off the whole side of the pineapple.  Put the pineapple down flat and
     cut the rest of the pineapple away from the core.
     When you are finished cut the pineapple into chunks.

7.  Lay your starfruit on its side and slice into 1/4 inch thick pieces.

8.  Start by sticking your skewer into a piece of star fruit.  Slide the star up to the blunt end.

9.  Next stick your skewer through a strawberry, then a melon ball, then a piece of pineapple,
     then another melon ball, and finish with another strawberry.

10.  Use the rest of your fruit to make a skewer for each of your friends or family.

11.  If you do not like the fruit that ChefElla picked your can make fruit skewers with your favorite
      fruits.  You can also try different patterns by putting the fruit on the skewers in a different way.

You can serve your fruit stars with caramel, fruit dip or with nothing at all.

Enjoy

-ChefElla