Creole Okra with Chicken and Tomatoes

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I don’t really know that much about southern food except that I like it a lot, and whenever I’m down south (I’m talking the southern US states here) I eat as much of it as I can. This dish started because I found okra at a good price at the grocery store and is more Creole-inspired than actually authentic (because again I don’t know much). It is adapted from something I found on The Kitchn. I doubled the amounts, prepared half this recipe in the pan and then chucked half of it in the freezer for later, like the clever person that I am†. Not that this recipe isn’t dead simple. I’m just lazy.

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I accompanied this one-dish meal with another dish: steamed beet greens.

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Preheat your oven to 400°F and line a baking sheet with parchment paper. Zest 1 lemon.

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Gather your spices. Creole spice blends tend to run to mixtures of the following, so make one to suit your own taste (this one is about 1 teaspoon of each): onion powder, garlic powder, oregano, thyme, parsley, smoked paprika, salt, pepper, cayenne. The recipe I was looking at didn’t use creole spices; instead it called for a bit of cumin and coriander. So I just used everything. Set that aside for a few minutes.

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Start with your okra, about 1lb, and slice the tops off before cutting it in half lengthwise. Apparently people either love or hate okra, because it’s a bit slimy. I am ambivalent so far.

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Lay that on your baking sheet and sprinkle with about 1 cup (canned/drained/rinsed) black-eyed peas.

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Next, slice up a small white onion.

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Sprinkle that onto the pan, together with a few cloves crushed or minced garlic.

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Give that a good drizzle with some nice olive oil.

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Now here’s where I kind of diverged from the recipe. This dish is a good meal all in itself as a vegetarian option, but I feed boys (boys who are not vegetarians) so I had to chuck some meat in here somehow. In a large bowl, I threw 8 boneless, skinless chicken thighs together with a 14oz can of diced tomatoes and your lemon zest.

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Then I chucked in all those lovely spices and gave it a good mixing.

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Spread the chicken and tomatoes evenly across the top of your peas and okra and shove it in the oven for about an hour. Give it a stir once or twice to make sure everything is browning evenly.

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We served ours over rice with the beet greens and it was pretty good. The Pie thought the okra was a little slimy (#1 reason why many people dislike it) but I thought it was pretty good!

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If you plan to freeze this recipe for later, I would recommend freezing it in two parts: in one bag goes the okra, peas, garlic, rice, and oil, and in the second bag goes the tomatoes, chicken, and spices. It just seems like a logical thing to do to tenderize the meat and prevent the peas and okra from getting too soggy.

Slow Cooker Texas Beef Chili

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Do you hate beans but like chili? Do you like beans but also like chili that’s a little different? Do you like chili? If you answered yes to any of the previous questions then this chili is for you. It’s beanless and beefy and incredibly satisfying, which is good because though it may be spring SOMEWHERE, in Ottawa we’ve had some major flooding and on Monday it stopped raining enough to SNOW. ALL. DAY. So we kind of need something cockle-warming. This chili is adapted from one my parents found on the internet and printed out and that I stole off their fridge in Florida and smuggled across the border.

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Start with 2lbs cubed beef chuck or stewing beef, and huck that in a non-stick skillet on high to sear all the sides. Chuck the browned beef into a large slow-cooker pot.

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Next, add in 2 tablespoons Worcestershire (“wooster”) sauce, 1 cup beef broth, a 28oz can of diced tomatoes, and 2 tablespoons tomato paste. Now, the recipe did not say to drain the tomatoes so I didn’t and I found my chili ended up a bit on the watery side (I also added twice as many tomatoes as the recipe asked for). I thickened the sauce with some cornstarch later on and it turned out super awesome, but I’ll leave it to your discretion to either drain the tomatoes or use a smaller can.

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Dice up the following: 1 white onion, 2 red bell peppers, 2 large carrots, 2 celery stalks, and a couple large green chilis. I used Anaheim chilis because they are huge and not too hot and I wanted to be able to feed this to LongJohn. Gather as well 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons paprika (ours is smoked), 1 teaspoon onion powder, 2 teaspoons garlic powder, and 1 teaspoon salt. Chuck all that in the slow cooker.

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Don’t forget to give it a bit of a stir.

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Cook that sucker on low for 8-12 hours, or on high for about 6.

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Before serving, juice 1 lime and add the juice to the mix.

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Serve garnished with either grated cheddar cheese, sour cream, or chopped cilantro (or all of the above, who are we kidding?).

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Fancy Pants Sammiches

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For my parents’ 40th wedding anniversary party I made a large number of cocktail sandwiches – those are the ones where you cut all the crusts off the bread, or you buy the long, already crustless tramezzini (which is what I did). I’m going to give you all my sandwich filling recipes in one post, and I’ll leave it up to you to do with them what you will!

Fancy Sammiches 181: Smokey Egg Salad Fancy Sammiches 6 Start with about a dozen hard-boiled eggs. Smush them up good. Fancy Sammiches 2 Mince up some chives and tip that into the eggs, together with some salt and pepper, a scoop of Hungarian smoked paprika, and a dollop of mayonnaise. Stir to combine. Fancy Sammiches 52: Lemon-Dill Tuna

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Mince up some celery.

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Grab some herbs as well, like sage, and of course dill. Mince those too.

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Add them in a bowl with your canned flaked tuna, and the juice and zest of 1 lemon.

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Add in just a wee bit of yogurt or mayonnaise for cohesion.

3: Classic Cucumber and Herb

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Grab a small handful each of fresh mint and chives. Mince those up.

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Beat those into softened plain cream cheese and season with salt and pepper. Serve with sliced cucumbers.

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4: Curried “Coronation” Chicken

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Dismantle and shred a small roasted chicken from the grocery store. Mix in a large amount of fresh chopped pineapple sage, as well as a little bit of onion powder, cumin, yellow curry, and a pinch of cardamom. Tip in plain yogurt or mayonnaise for cohesion.

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5: Peanut Butter & Jelly “Sushi”

Fancy Sammiches 24Smear your bread with the peanut butter of your choice (the all-natural stuff is a mite runny, be warned).

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Top with jelly.

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Roll the whole thing up and slice into discs.

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