Wednesday in Washington

We spent the last 3 days out on an island in the Puget Sound.  The forecast called for rain everyday but we had pretty amazing weather.  We built the largest fires and hiked all around.  Today we took the passenger ferry back and headed for Seattle.  Lunch at Maximilien...a nicely kept secret located at Pike Place Market.  Almost too full for dinner and we made the most delicious spicy seafood gumbo.  I swore I was too full to eat even the smallest amount but ended up having two helpings.  Recipe below.

Gumbo with Shrimp

Gumbo poured over Pearl Cous  Cous provided the most wonderful texture

Ingredients

• 1/2 red onion diced
• one red and one orange bell peppers diced (or several of the small sized red/orange peppers)
• 6 tablespoons veg or olive oil
• 6 tablespoons flour
• 1 clove garlic minced
• 1 can diced tomatoes with juice (14.5 oz)
• 4 cups vegetable stock
• 1 cup clam juice
• 2 bay leaves
• 2 1/2 tablespoons Creole Seasoning (makes it pretty spicy so may want to use less if you don't like it hot)
• 1/2 lb cooked andouille sausage (optional) we made it on the side 
• 1 lb large precooked shrimp
• 1 teaspoon file powder
• Pearled Couscous made according to package instructions 

Dice onion and peppers and have them ready to go.  Heat 6 tablespoons oil over med heat add in 6 tablespoons of flour and whisk until incorporated.  Cook mixture (roux) stirring constantly for 4 minutes. Careful not to burn.  Add in onion, garlic, and peppers and cook stirring occasionally until softened, about 8-10 minutes.

Add Tomatoes, stock, clam juice, bay leaves, creole seasoning and bring to boil over medium high heat then reduce heat to medium low and simmer for 30 minutes to blend flavors.  Stir in shrimp (and sausage if using it) Sprinkle in the file powder and stir for 30 seconds.  Remove from heat and discard bay leaves.

To serve, spoon pearled couscous (or rice) into warm bowls and ladle gumbo on top.

Fudgey Friday!

Spent all day packing for Seattle but was able to throw together some peppermint pistachio fudge.  It's so good...now if only I had room to pack it.  Not sure the fudge will make the trip.  It will be fine in the fridge until we get home...but I must find a way.

Fudge

Ingredients

• 3 cups of chocolate chips
• 2 cups of small marshmellows
• 1 can of sweetened condensed milk
• 1 teaspoon vanilla
• 1 cup pistachios
• 3 candy canes crushed

Line an 8x8 square pan with foil and smear with butter.  Add together the chocolate chips, marshmellows and sweetened condensed milk in a large microwave safe bowl.  Microwave 2-3 minutes stiring every minute until melted together.  Stir in vanilla until smooth.  Mix in pistachios.  Pour mixture into lined pan and cool.  Once cooled, pull fudge out of pan, sprinkle with crushed candy cane and cut into small squares.

A Facebook Christmas!

Christmas Vacation begins now

2 weeks away from work.  I have a great job so it's more the commute that I won't miss during my 2 weeks off.  So much to do tomorrow.  Tonight, it's ballet and hockey for the kids.  Popped in some breaded chicken from costco for them and some tilapia for Sean and myself.  Paired with rice and broccoli and it's a no fuss meal.  I cooked up some jasmine rice on the stove with a stock (for added nutrition)  you can use vegetable or chicken, and a drib of olive oil.  We tend to eat A LOT of broccoli because it's a sure bet the kids will reluctantly eat it.  They still don't love veggies.

You Scream, I Scream, we all Scream for Candy Cane Ice Cream!!!

Just cooked up the mixture.  Now it will cool for a few hours and then into the ice cream maker.

Candy Cane Gelato

Ingredients

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 crushed up candy cane

Directions

1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon.
3. Cover, and chill for several hours or overnight.
4. Pour the mixture and the crushed up candy cane into an ice cream maker, and freeze according to the manufacturer's instructions. Eat or transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.