This was definitely a family favorite of the Manley kids! Jon had asked me for the recipe a few months ago - so here it is!
Chilly-Day Chili
3 cups chili beans (recipe below) or 2 (16 ounce) cans chili beans
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
3 tablespoons flour
2 tablespoons chili powder
2 teaspoons salt
12 ounces tomato juice
10 ½ ounces beef broth
28 ounce crushed tomatoes
Chili Beans:
1 ½ cups dried pinto beans or red beans
3 cups water
1 teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1 tablespoon chili powder
2 tablespoons taco sauce
Prepare chili beans. Brown ground beef, add onion, celery and garlic to beef and 2 tablespoons drippings. In a small bowl, combine flour, chili powder, salt. Sprinkle over browned beef, gradually stir in tomato juice and beef broth. Pour into warm beans. Chop tomatoes and add. Bring to boil. Simmer 15 minutes.
Chili Beans –
Cook until soft, 3 cups water and salt. Saute onion and stir in chili powder and taco sauce. Add to onion. Add mixture to beans. Simmer 1 – 1 ½ hours.
Friday, August 13, 2010
Ya gotta try this gumbo recipe - totally delicious!
One of the goals I set for myself this summer was to create/alter a soup type recipe that would be a lifetime favorite. Although the heat of Texas was unbearable outside, I spent a little time inside trying a few different gumbo recipes. Since moving here almost two years ago, I have grown to love southern and cajun cooking. I have always loved soups and chilis - my kids remember me cooking up our favorite chili several times. I will be posting that recipe today as well.
The story behind the cajun tradition of gumbo originated in the early 1800's. There was a lot of French influence in the creation of this dish, but with input from residents of Louisiana to make it what it is today. The word "gumbo" actually means "okra". It is used as a thickener, as okra is very viscous inside (slimy). A group of people would get together and the host would prepare the roux and broth. Each guest would bring an ingredient to put in it - mainly greens, vegetables, meat or seafood, which would be added to the broth. It reminds me of a combined potluck dish! Then all would sit down to enjoy it with a side dish of rice. Some say that the host would meet and befriend as many new people in the next year as the ingredients in the gumbo!
Byron is an excellent judge of taste, and after his first bite of this soup, he was raving about it non stop for an hour! I was pleasantly surprised, as he usually is very complimentary, but adds in another seasoning or spice to what I've made (since my sense of taste is still lacking). This time, though, he said that it was perfect and didn't need anything added!! Woo hoo!! This is our new family favorite!
Here is the recipe. I call it "Gumbo Number Five". Enjoy!
Gumbo Number Five!
Ingredients –
3 lb whole chicken
½ pound pork sausage (no corn syrup)
One cup olive oil
One cup organic white flour
One tablespoons fresh garlic, minced
Three quarts organic chicken broth
One – 12 ounce can/bottle of non alcoholic beer
Six stalks celery, diced
One roma tomatoes, diced
One sweet onion, diced
Four cups okra, frozen
One– 10 ounce can diced tomatoes with green chile peppers (with liquid)
One Tablespoons dried parsley (or 1 bunch fresh)
One teaspoon gumbo file
¼ cup Cajun seasoning (I use Tony Chachere’s)
14 ounce package frozen shrimp – remove tails
Prepare ingredients:
1) Boil whole chicken in water until done. Remove chicken from broth, cool then cut into pieces, removing skin and bones. Keep two cups of broth. Set meat and broth aside.
2) Cut sausage into ¼ inch pieces. Set aside.
3) Mince fresh garlic and set aside.
4) Dice celery, tomatoes and onion. Set aside.
Prepare the roux: (this is the key ingredient to gumbo – do not burn!)
1) In a cast iron skillet or heavy bottom saucepan, heat olive oil until warm. Whisk in flour, stirring constantly, breaking up any chunks of flour. Do not stop stirring.
2) It takes about 15 minutes for the roux to reach the ideal consistency and color. Stir constantly until the roux has the appearance of cream in coffee, but just a little bit more dark brown. There should be no clumps. It will smell rich but not burnt. Set aside.
**If you should burn the roux, discard and start over**
3) Add minced garlic to the roux and stir for a few seconds.
Assemble the gumbo:
In a large heavy bottomed soup pot, pour in the roux with garlic, chicken broth, reserved broth and beer. Bring to a boil, stirring occasionally so the roux mixes in well with the broth and beer. Add celery, roma tomatoes, onion, okra, canned diced tomatoes with green chile peppers, parsley, gumbo file and Cajun seasoning. Reduce heat, cover and simmer for 30 minutes, stirring often.
Mix in prepared chicken, sausage and shrimp into the broth and vegetable mixture. Cook, stirring frequently, about 20 minutes.
Serve over rice – our choice is long grain white rice!
When completely cooled, the gumbo can be frozen in smaller containers.
The story behind the cajun tradition of gumbo originated in the early 1800's. There was a lot of French influence in the creation of this dish, but with input from residents of Louisiana to make it what it is today. The word "gumbo" actually means "okra". It is used as a thickener, as okra is very viscous inside (slimy). A group of people would get together and the host would prepare the roux and broth. Each guest would bring an ingredient to put in it - mainly greens, vegetables, meat or seafood, which would be added to the broth. It reminds me of a combined potluck dish! Then all would sit down to enjoy it with a side dish of rice. Some say that the host would meet and befriend as many new people in the next year as the ingredients in the gumbo!
Byron is an excellent judge of taste, and after his first bite of this soup, he was raving about it non stop for an hour! I was pleasantly surprised, as he usually is very complimentary, but adds in another seasoning or spice to what I've made (since my sense of taste is still lacking). This time, though, he said that it was perfect and didn't need anything added!! Woo hoo!! This is our new family favorite!
Here is the recipe. I call it "Gumbo Number Five". Enjoy!
Gumbo Number Five!
Ingredients –
3 lb whole chicken
½ pound pork sausage (no corn syrup)
One cup olive oil
One cup organic white flour
One tablespoons fresh garlic, minced
Three quarts organic chicken broth
One – 12 ounce can/bottle of non alcoholic beer
Six stalks celery, diced
One roma tomatoes, diced
One sweet onion, diced
Four cups okra, frozen
One– 10 ounce can diced tomatoes with green chile peppers (with liquid)
One Tablespoons dried parsley (or 1 bunch fresh)
One teaspoon gumbo file
¼ cup Cajun seasoning (I use Tony Chachere’s)
14 ounce package frozen shrimp – remove tails
Prepare ingredients:
1) Boil whole chicken in water until done. Remove chicken from broth, cool then cut into pieces, removing skin and bones. Keep two cups of broth. Set meat and broth aside.
2) Cut sausage into ¼ inch pieces. Set aside.
3) Mince fresh garlic and set aside.
4) Dice celery, tomatoes and onion. Set aside.
Prepare the roux: (this is the key ingredient to gumbo – do not burn!)
1) In a cast iron skillet or heavy bottom saucepan, heat olive oil until warm. Whisk in flour, stirring constantly, breaking up any chunks of flour. Do not stop stirring.
2) It takes about 15 minutes for the roux to reach the ideal consistency and color. Stir constantly until the roux has the appearance of cream in coffee, but just a little bit more dark brown. There should be no clumps. It will smell rich but not burnt. Set aside.
**If you should burn the roux, discard and start over**
3) Add minced garlic to the roux and stir for a few seconds.
Assemble the gumbo:
In a large heavy bottomed soup pot, pour in the roux with garlic, chicken broth, reserved broth and beer. Bring to a boil, stirring occasionally so the roux mixes in well with the broth and beer. Add celery, roma tomatoes, onion, okra, canned diced tomatoes with green chile peppers, parsley, gumbo file and Cajun seasoning. Reduce heat, cover and simmer for 30 minutes, stirring often.
Mix in prepared chicken, sausage and shrimp into the broth and vegetable mixture. Cook, stirring frequently, about 20 minutes.
Serve over rice – our choice is long grain white rice!
When completely cooled, the gumbo can be frozen in smaller containers.
Tuesday, August 10, 2010
We are proud of Steven
We have all heard that Steve will be deployed next month to a destination unknown at this time. The initial response is "oh no, not now", but is there ever a good time? No.
When Steve or others are commissioned into the military they agree, first, to be a soldier. Thankfully, Steve will not be on the "front lines" but there is no doubt that the area of which he will work will not be 100% safe either. Truly, though, there are many places that we go every day that are no more safer either, we just don't notice it at the time.
I am proud of him and the fine example of a man that he has set for our family. In my books, he is top notch! I could have never picked out a finer young man for Lindsay to meet and marry! Who would have guessed that his arrival on our doorstep that one July day in 2002 selling Living Scriptures would have turned out this way? THANK YOU HEAVENLY FATHER FOR GUIDING HIM TO OUR FAMILY!! He literally just came to our doorstep and the rest is history-----that story still amazes me!
I am very grateful for the time he took to take me King Salmon fishing while on my visit up there in June. We had some good conversations - and I know we'll have many more in the future. Steve patiently waits "in the wings" when our family gets together, as we all get a little excited and crazy when we get to see one another. I don't want him to think we're ignoring him, because we're not. He just stands by and smiles happily as we have our conversations and he takes care of the girls' needs if they are loud and demanding. What a guy---
Oftentimes, these times away from each other bring about a much stronger union when reunited. Lindsay and Steve are so close - they know how to have fun, they are equally committed to the family and raising of their children, and there is laughter in the home. Laughter is essential to long term contentment and happiness! This time away will be challenging and difficult, but I have no doubt whatsoever that they will both grow in their love from this experience!
Lindsay is a strong young woman who may be a bit crude on the outside, but has a heart full of love for the Saviour and her family. We can all band together to help them both get through this six month period! Thank goodness for Skype---
Steve, my hat off to you and what you and others are doing to protect our nation the best way possible. I will always be proud of you!!
Love, Valerie/Mom (whatever you want to call me)
When Steve or others are commissioned into the military they agree, first, to be a soldier. Thankfully, Steve will not be on the "front lines" but there is no doubt that the area of which he will work will not be 100% safe either. Truly, though, there are many places that we go every day that are no more safer either, we just don't notice it at the time.
I am proud of him and the fine example of a man that he has set for our family. In my books, he is top notch! I could have never picked out a finer young man for Lindsay to meet and marry! Who would have guessed that his arrival on our doorstep that one July day in 2002 selling Living Scriptures would have turned out this way? THANK YOU HEAVENLY FATHER FOR GUIDING HIM TO OUR FAMILY!! He literally just came to our doorstep and the rest is history-----that story still amazes me!
Steve and Lindsay - wedding day July 12, 2003
I am very grateful for the time he took to take me King Salmon fishing while on my visit up there in June. We had some good conversations - and I know we'll have many more in the future. Steve patiently waits "in the wings" when our family gets together, as we all get a little excited and crazy when we get to see one another. I don't want him to think we're ignoring him, because we're not. He just stands by and smiles happily as we have our conversations and he takes care of the girls' needs if they are loud and demanding. What a guy---
Oftentimes, these times away from each other bring about a much stronger union when reunited. Lindsay and Steve are so close - they know how to have fun, they are equally committed to the family and raising of their children, and there is laughter in the home. Laughter is essential to long term contentment and happiness! This time away will be challenging and difficult, but I have no doubt whatsoever that they will both grow in their love from this experience!
Lindsay is a strong young woman who may be a bit crude on the outside, but has a heart full of love for the Saviour and her family. We can all band together to help them both get through this six month period! Thank goodness for Skype---
Steve, my hat off to you and what you and others are doing to protect our nation the best way possible. I will always be proud of you!!
Love, Valerie/Mom (whatever you want to call me)
Sunday, August 8, 2010
Layover in Washington
Part of my Alaska trip in June was to purposely spend a nine hour layover in Seattle on my way up to Anchorage (thanks to excellent planning on Lindsay and Steve's part!). Of course, spending time with my kids is one of my favorite things to do! Here are a few pictures of this trip:
Here is Karina, Myself and Ava June 2010
I was able to catch Karina before she had to go to school. Although our visit was short, I was thankful for the time she took out of her busy day to spend time with mama!!
Although it wasn't good that Jon was unemployed for four months, it was still good timing that he was available to pick me up at the airport during my layover and take me down to their apartment and spend some time together!! Here is a pic of the cute little family (which will be one more in January!)
Many, Jon and Ava June 2010
I was surprised at how long and beautiful Many's hair was! As cute as Ava is, you can bet that this little one in the oven will be gorgeous as well! Gee, I wish my hair could grow out long and thick like that - Lindsay also has beautiful thick hair!
Here are a few shots of me with Jon and Many separately:
Time is precious when you are with family!! I wish that all of our kids lived closer....keep dreaming Mom...
Sunday, August 1, 2010
Found my Alaska pics!
Apparently I had mislabeled these pictures! Here are a few to look at:
We were at a glacier that day. Fun day trip!
I would post more, but I've got to get ready for church!
 | |||
| A beautiful family!! Love them all! |
We were at a glacier that day. Fun day trip!
Little Sage - ultimate munchkin! Lots of smiles when you look at her!
I would post more, but I've got to get ready for church!
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First Meeting
First Photo at the DFW Airport - July 3, 2008