A little bit sweet, with garlic and ginger, and as spicy you’d like it, this fragrant, saucy chicken dish is made in a slow cooker. It’s super simple and requires very little hands-on time. Serve over rice with a generous squeeze of fresh lime juice.
Halloween is fast approaching and if you are a fan of this fun holiday, you’re in for a treat (not a trick). My friend Kathy has written a new cookbook full of fun, vegan Halloween food. Her blog Healthy Slow Cooking is full of healthy options and is my “go to” source for vegan recipes. Whether you follow a vegan diet or not, there is something that everyone can enjoy.
I wanted to share this recipe with you because jackfruit is probably a fairly unfamiliar ingredient to most people. I find it at my local Asian market. Sometimes they sell the whole fruit, but more often it’s cut into pieces.
I love Kathy’s unique spin on this classic recipe. If you are trying to eat less animal protein or you are curious about a vegan diet or you just want to try something new, I would wholeheartedly recommend this and any other recipe by Kathy.
- 4 cups water
- 4 cups sliced okra (fresh or frozen)
- 3 cups diced tomatoes or 2 (14.5 ounce) cans
- 1 cup minced bell pepper (any color)
- 3 cloves garlic, minced
- 1 can (20 ounce) young green jackfruit in brine, rinsed with seeds removed *
- 2 large vegan sausages (Italian, Chik’n Apple, or Andouille), cut into quarters lengthwise and sliced
- 2 bouillon cubes (vegetable or vegan chicken flavor)
- 2 tablespoons Cajun seasoning blend (see recipe at bottom)
- 3 bay leaves
- 1 cup chopped spinach, kale or other mild green
- just enough water to puree, about 1/4 cup
- salt and pepper, to taste
- more Cajun seasoning blend, to taste – optional
- steamed rice (white, brown or forbidden)
- hot sauce
- If you’re looking for a salt-free version or just can’t find it in your area, this little recipe will keep you in spicy goodness for awhile. The best part is you can make it as spicy or mild as you like!
- 2 teaspoons paprika
- 2 teaspoon thyme
- 2 teaspoons oregano or marjoram
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 to 1 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- Combine all the ingredients well and store in a lidded container. You can also use a spice grinder to make it look more like store-bought.
- In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
- 15 minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
- Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.
- * shred the jackfruit with your hands – it will happen easily as you remove the large seeds.
- This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, Robin Fetter of The Real Vegan Housewife, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.
Below is a link to the Kindle edition of Kathy’s book!
Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
I met Rebecca Lindamood a few years ago at a food blog conference in Orlando. One day, we were talking about trading goods with each other (local food for local food). A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep. I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect. I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list. Think of the juiciest, “grapiest”, most luscious grape you’ve ever had. Now multiply that by 10. That’s Rebecca’s grape pie filling.
When there was talk of this book happening, I was beyond thrilled for my friend. Her food is amazing and creative. It is beautiful and yet, practical. As a former cook and Mom of 5 boys, she knows a thing or two about feeding people. I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning. I’ve made chutneys and jams, pie fillings and pickles, chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it. Here’s where Rebecca saves the day: there is a corresponding recipe for all of the things you’ve just canned!!! I can’t even begin to explain my excitement about that!
After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! -Rebecca Lindamood
If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion. Or just because it’s Tuesday. I can’t recommend it enough. It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well. The recipes are unique and so varied! Everything from the aforementioned grape pie filling to cardamom extract. Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce! Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later! The entire book is like this!!! Can you tell how much I love that? It’s brilliant!
My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures. This book has me on my way to achieving that dream. Thank you Rebecca, for reintroducing me to my love of canning.
Here is an affiliate link to Amazon to make getting your book even easier!
This is the kind of food I want to have bubbling away in the oven making my kitchen smell of divine porkiness while I am preparing to entertain a group of friends waiting for my beloved Buckeyes to take the field.
(whew… how’s THAT for a run-on sentence?!)
For most people, this is summer food… For me however, I equate having my oven going for over 4 hours with cooler temperatures and for me, cooler temps automatically mean football.
I’m sure this seems absurd to most of you. Everyone else in the blogosphere is making pumpkin this and cinnamon that and here I am making pulled pork. Well, I’m sure someone somewhere understands my particular brand of crazy… it’s called football people and it’s not just football, it’s my Ohio State Buckeyes.
If you are from the Midwest or the South where meetings are rescheduled and Saturday afternoons are off limits “on account of there’s football”, then I needn’t explain any further.
To the rest of you who can’t quite conceive of this, it’s irrational. Those of us that love football with the fervor of a sale-seeking Jersey Housewife with a platinum card understand what it’s all about.
It’s bacoooon! Who doesn’t love bacon?! (besides vegetarians and even some of them come to the dark side for the love of the slab)
My Mom had come across a recipe for bacon jam and being the good Midwestern woman she is, promptly got my Dad to make it. When she called raving about how delicious it was, I knew it had to be shared.
I will forewarn you that while the bacon jam is simmering away in the crock pot you may want to focus your energy elsewhere. The smell is incredible and the hours waiting for it to be done feel like years.
This is something that would make a great gift sealed in pretty glass jars or a topping for crostini for a holiday party. I took my Mom’s lead on how I chose to enjoy my bacon jam…
Every football fan knows that food is an integral part of the game-watching experience, or is that just me?!
Well, in our house we planned it out like it was a major holiday. The Ohio State-Michigan game was the pinnacle of football season and for the majority of my football-loving friends and family it still is.
There was one particular year that we had everything you could possibly imagine on the table for the game, I secretly dubbed it “pig-fest” (you know, pig-skin, football, food, gorging oneself…) It was unbelievable. To this day there has never been another one like it, which for our own health is probably a good thing.
Chili is a great football food, you can make it in a huge batch the day before or the morning of the game and the longer it sits, the better it gets.
I made some last night in preparation for today’s Buckeye game and as good as it was last night, I know it will have developed even more flavor today.