Not Your Mama's Pie

Food has become boring to me.  Are you shocked?

Oh come on, it happens to all cooks.  We cook the same thing, the same thing...the same thing.  Mostly because our families like to eat the same thing.  Cooking a repetitive menu is another matter entirely.

So I'm diving across the pond.  Time to get my Brit on.

The rumor, Stateside, is that British food lacks luster.  I wouldn't know, having never been to the United Kingdom, but I do know of a British celebrity chef who has a tasty spin on foodstuffs from his home place.  Jamie Oliver has been one of my favorite chefs for years. I appreciate his take on food - real, fresh, simple, and good for you (mostly).  It's wholesome eating.  

I recently purchased one of his latest cookbooks, "Jamie Oliver's Great Britain" (thanks, Mom and Dad, for the gift card!) and was thrilled to see a particular recipe in his Pies and Puddings chapter.  I love a good savory pie, but I've always wanted to make a fish pie.

Sounds dreadful, doesn't it.  

Trust me, it's not at all dreadful.  Full of flavor, simple ingredients, and none of them chemically enhanced.  No nasty "cream of this or that" soup from a can.  No flavor packets claiming to be sans MSG.  

Now, I won't post the recipe as it's not mine to post, but I will show you that just because something sounds odd doesn't mean you should avoid giving it a whirl.  Toad in the Hole will probably be my next British venture, a combo of Yorkshire pudding batter and bangers (sausages).  And maybe, just maybe, the Brits will convince me to eat PEAS.  Yep.  I hear they're good for you, but I avoid those annoyingly cheerful veggies like the plague.  

So sit back and enjoy tonight's dinner.  It was divine.  Served with a nice hard cider and baby lettuces tossed with a lemon vinaigrette.  Bravo, Chef Oliver! 

Carrots, Celery, & Rinsed Leeks

Bacon and Butter - yes, I said butter

English Mustard - Warning...it's not your average yellow stuff!

Veg, Bacon, Rosemary, Light Cream, Mild Cheddar

Beautiful Fresh Tilapia 

Russet Potatoes, Boiled and Mashed with Olive Oil and Sprinkling of Cheddar

(I went easy on the cheddar, as there is light cream in this)

Grub's Up!  Tuck in!

Lowcountry Suppertime

I know, it's been a while.

Sorry for the lack of posting, things have been a tad hectic here in our household.  That being said, it's time to get back to cooking.  I may change this blog to, "Duncan's Dinners", or make an additional blog, one that caters to feeding two people on a budget. Your input is appreciated!

In the meantime, let's get going on tonight's dinner.

I'm whipping up a lowcountry soup.  Roasted chicken breast, chicken andouille sausage, okra, corn, and file powder (pronounced "fee-lay" and should have an accent on the 'e').  This recipe is a variation on chicken and sausage gumbo.  I am not a huge fan of rice, so I've left that out and am serving this with a whole grain baguette.

The inspiration for this dish came from my upbringing in the great state of Georgia.  I miss it every day!

Since I cannot be there in person with my Georgia pals, I can be there in spirit and this meal has loads of sassy spirit!!  I used pre-cooked sausages, browning them to lend flavor to my soup pot.  The Cajun seasonings added were used sparingly, as to cut down on sodium. If you want to further cut down on sodium, find a salt-free Cajun mix (I was unable to) and use chicken broth instead of stock.

To stay thankful to my Carolina living, I'm serving Highland Brewing Company's St. Terese's Pale Ale to go along with the soup and French bread.  

So stay dry, warm, and nourished today!

April's Lowcountry Sizzle Soup

Serves:  A Bunch o' Folks

Ingredients:

1 pound chicken breast meat, roasted and shredded

1/2 package chicken andouille sausage

(using the whole package will make it greasy and too spicy)

3 cans diced fire roasted tomatoes

1 carton chicken stock (like Swanson's Chicken STOCK, not broth)

1 onion, diced

1 bell pepper, diced

2 stalks celery, diced

2 tsp. olive oil

1/2 tsp. Cajun seasoning

1 cup frozen okra

1 cup frozen corn

1/4 tsp. file powder

Instructions:

Heat 2 tsp. olive oil in large stock pot.  Add sausages and brown on all sides.  Remove sausages and drain on paper towels, and once cooled, chop into bite-sized pieces.  Add celery/onion/pepper mixture and cover, sauteing for about 5 minutes or until soft.

Add canned tomatoes, stock, and 1/2 tsp. seasoning.  Simmer for 15 minutes, then if desired, lightly blend with an immersion blender.  

Add frozen okra and corn, as well as the sausage and shredded chicken.  Simmer for 15-30 minutes.  

Add 1/4 tsp. file powder.  Serve with your favorite sides, including a beer or sweet tea!  Enjoy!