Savory & Tasty Jamabalaya Recipe

Jambalaya

I spent 5 years living in The Big Easy and every now and then I get a hankering for some good ol' Jamabalaya.  I miss the creole flavor and satisfying layers in New Orleans food.  When I want comfort food, this is my go to.  The recipe I use is adapted from, I Love Trader Joe's Cookbook.  

Yes, this is low glycemic but still full of carbohydrates.  Make sure you don't lay up after this one.  Go walk around the block or something to use the food fuel.  

Enjoy!

 Ingredients

• 2 tbs olive oil
• 2 tbs grape seed oil
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 3 green onions, chopped
• 6 cloves of garlic, chopped
• 1 jalepeno, chopped
• 1 tsp red pepper flakes
• 1/2 tsp dried thyme, (1/4 tsp fresh)
• 1/4 tsp dried oregano
• 1/4 tsp cumin (optional)
• 1/2 tsp salt (optional)
• 1 12.8 oz chicken or turkey andouille sausage, sliced 1/2 in thick
• 2 1/4 cups (organic) chicken broth
• 1/2 c white wine
• 1, 15 oz can of chopped tomatoes, in juice
• 3 c brown rice
• 1 pound raw medium shrimp, peeled
• 1 c (organic) cooked chicken (optional)

Directions

Heat both oils in a large pot or dutch oven and add onion, bell pepper and celery.   Saute until fragrant.  Add the green onions, garlic and jalapeno and saute for 3 minutes.  Add red pepper flakes, thyme, oregano, cumin and salt and saute vegetables for about 5 minutes. Add sausage, chicken broth, wine and tomatoes and bring to a boil.  Mix in rice and return to a boil.  Reduce heat to low, cover and simmer for 20 minutes.  Uncover and add in shrimp and chicken if desired.  Cover and remove from heat to let stand for 10 minutes.  Check to see that shrimp has turned pink and is cooked through.  Recover if needed for finish shrimp.  Enjoy with chopped green onions on top.

The Most Delicious Brussel's Sprouts Recipe Ever

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

BY MICHAEL SYMON

Ingredients

• 3 pounds brussels sprouts, quartered
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 cup walnuts
• 1/4 cup red wine vinegar
• 1 tablespoon mustard
• 2 tablespoons honey, maple of agave
• 3 tablespoons capers, rinsed and chopped
• 2 garlic cloves, minced
• 2 shallots, minced
• One 2-ounce tin of anchovies, drained and minced

Directions

1. Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes.  You will want to mix them around  once or twice.  Cook until tender and charred in spots; shift the pans halfway through roasting.
2. Spread the walnuts on cookie sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. In the large bowl, whisk the vinegar with the mustard and honey/maple/agave. Whisk in the remaining 1/2 cup of oil until emulsified. Add capers, garlic, shallots and anchovies then season with salt and pepper. Finally add the brussels sprouts and walnuts and toss well. Serve.

Enjoy the deliciousness!

From MICHAEL SYMON'S HEARTLAND THANKSGIVING MENU

Eggplant Stir Fry Recipe

Eggplant Stirfry

This is a really quick and easy recipe that is a quick go-to.  It's low glycemic and delicious.  Enjoy!​

Ingredients

1/2 onion (red or sweet work well)

6 cloves garlic, minced

1/4- 1/2 tsp red pepper flakes (depending on desired level of heat from pepper)

1 eggplant, or 2 (thinner, with light purple skin) Japanese eggplant

1/4 cup water for stir-frying

2-3 Tbsp. coconut or canola oil for stir-frying

roughly 1/2 cup (or more) fresh basil

2 Tbsp. soy sauce (preferably wheat free) or Bragg's Liquid Amino Acids

1 Tbsp. fish sauce OR vegetarian fish sauce or 2 Tbsp. oyster sauce OR vegetarian oyster sauce (available at larger

1 tsp. agave nectar

Preparation

Chop the eggplant up into bite-size pieces (leave the peel on - this is where most of the nutrients are).  Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, red pepper flakes, and eggplant. Reserve the rest of the garlic for later. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.

Add 2 Tbsp. soy sauce/Braggs and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup). When the eggplant is soft, add the rest of the garlic, agave plus the fish/oyster sauce. Stir fry to incorporate.  Taste test the eggplant for salt. If not salty enough, add a little more fish/oyster sauce. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice).  Add 3/4 of the fresh basil.  Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with jasmine (brown) rice if desred or great as a stand alone dish.  Enjoy.