Mom’s Black-Eyed-Pea “Salad”

Anyone else having a hard time coming up with lunches these days? It was either the truly gourmet selections of pb&J, cereal, or Annie’s enchiladas OR ordering SweetGreen and spending too much money on UberEATS’ delivery fees. That’s why this weekend, I decided to attempt to re-create my mom’s black-eyed-pea and garbanzo bean “salad” so I’d having something legitimate to snack on during my lunchtime.

Salads are weird. Pasta salad? Sure. Potato salad? Why not? Fruit salad with that mysterious pink fluff? Dope. Throw a bunch of stuff in a bowl, add a dressing and poof! you’ve got yourself a salad. 

Here’s what you need to create the black-eyed-pea “salad”:

  • 1 can of black-eyed-peas
  • 1 can garbanzo beans
  • 1/2 white onion
  • 1/2 red bell pepper
  • 1/4 carton cherry or grape tomatoes (what’s the difference?!?!)
  • Handful of fresh parsley
  • 1/4 cup (ish?) Italian dressing
  • Drizzle of lemon juice
  • Salt & pepper to taste

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Here’s what you need to do:

  1. Open, drain, and rinse the BEPs and chickpeas. Combine in your medium-sized bowl.

2. Finely chop your half onion and half bell pepper. I’m obsessed with my OXO Chopper for this type of chopping.

3. Cut your tomatoes into small pieces. I cut mine into 6ths (one slice down the middle and two horizontally). Pro tip – way easier to cut when they’re cold and firm.

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4. Cut your fresh parsley

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5. Mix everything into a medium-size bowl & stir.

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6. Add in liquid ingredients and salt & pepper to taste. I say 1/4 cup of the dressing but honestly, I eyeball it. Keep in mind that the ingredients will absorb the liquids over time.

Best if you let sit to marinate in the fridge for a bit. I let mine sit for at least 2 hours. Enjoy!

If you test out this recipe, let me know!

Bon appétit! 

Turkey & Chicken Andouille Sausage Gumbo

My first time cooking gumbo was definitely an interesting one. I’m a Michigan girl, born and raised an hour north of Detroit, so I’m pretty sure it can go without saying that gumbo wasn’t a dish that was frequently whipped up in my household growing up. I recently traveled to New Orleans (twice last October!) and fell in love with the creamy creole goodness that is gumbo. We’ve been through what seemed like 365 days of January, a snow storm, and then a cold, wet rain/sleet mixture, so naturally I’ve been reminiscing back to warm New Orleans and felt the need to recreate the gumbo that I grew so fond of.

Disclaimer: Let me just remind you that this was my first attempt at making gumbo, so there were most certainly a fair amount of mistakes made (man, that roux is tricky!). I have faith that the next attempt will be even better!

Here’s what you’ll need:

  • 1 1/2 cups (gluten-free) flour
  • 1 1/2 cups oil – We used canola oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 cups (4 whole) sliced chicken andouille sausage
  • 2 quarts gluten-free chicken stock
  • 2 bay leaves
  • Salt, cayenne peper, creole spice
  • 2 cups shredded cooked turkey meat
  • Steamed rice
  • Large soup pot

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Now, here’s what you need to do:

  1. Make your roux: In your large soup pot, heat oil and GF flour together over LOW heat, stirring CONSTANTLY until it becomes a nice, dark brown color. This is where I messed up – I didn’t stir long enough before moving to step 2, so my roux was a more golden brown color vs. the darker, nutty brown that you’ll typically see. I didn’t notice a flavor profile difference in mine, but the visual just wasn’t the same.
  2. Once your roux has gotten pretty fragrant and met the dark brown color of your gumbo dreams, add in the onions, pepper, and celery. Stir frequently for about 4 minutes.
  3. Add in your minced garlic and the sliced chicken andouille sausage. Cook an additional 5 minutes, stirring occasionally.
  4. Add stock, bay leaves, salt, cayenne pepper seasoning, and creole seasoning to taste. I added more seasonings to taste over time, so I advise starting with a little bit at first.
  5. Bring to a boil, then reduce heat and simmer covered for 1 hour.
  6. Add shredded turkey and simmer 30 more minutes. Feel free to taste test your yummy concoction and add more seasonings at this time.
  7. Gumbo gets better as the seasonings expose their flavors over time. Feel free to stop here, or simmer for even longer.
  8. Serve over steamed rice.

Enjoy!

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This recipe makes A TON of gumbo – I feel like we’ve been eating leftovers for years (I was naughty and made this a week or so ago and haven’t had time to post – sorry!). We’ve been keeping our leftover gumbo stored in our freezer and feel like it’s just as good or better each time we serve it.

I really feel like I went outside of my comfort zone with this recipe since it’s something I typically wouldn’t cook. To be completely honest, before my Celiac diagnosis, a lot of these recipes that I’ve been sharing I wouldn’t have made, but life throws you curveballs and you just have to adapt, right? I know it’s not the healthiest gluten-free meal option out there, but it’s comforting and definitely something we Michiganders need with this yucky weather.

If you try this recipe out, give me a shout – I’d love to see your results and know what you think! Give yourself time and enjoy the process – I know I did 🙂

Until next time, friends.

Bon appétit! 

 

Homemade, Hearty, and Protein-Packed Crock Pot Chicken Noodle Soup

Let me first start by saying that I am not a chef by any means. I’m definitely still trying to figure out this whole cooking thing. I would; however, like to give a shout out to Blue Apron because my boyfriend and I had their meal boxes coming once a week for about a year and let me tell you – it really did help expand both my palate and my skills in the kitchen.

We’re in the thick of cold and flu season here in Detroit and it’s now my boyfriend’s turn to catch the plague. We’ve been pumping him with all the cold medications, but I really wanted to make something cozy for him to munch on. To me, there’s nothing better than homemade chicken noodle soup to make you feel better when you’re sick.

Here’s what you’ll need to make a yummy, gluten-free chicken noodle soup:

  • 1 Jumbo crock pot
  • 2 Small pots
  • 3 Chicken breasts
  • 2 Containers of gluten-free chicken stock (64 oz.)
  • 2 Large potatoes
  • 1 Box Banza chickpea pasta
  • 3-4 Stalks of celery – chopped
  • 1/2 Onion – chopped
  • 2 Cups carrot – chopped
  • Salt
  • Pepper
  • Any additional seasonings you may enjoy (thyme, parsley, garlic, etc.)

What I love about crock pot meals is that they’re seriously the most simple meals to make – you just plop everything in there, put it on high for 4 hours, and wait. This meal is going to go from about a 3 [on the 1-10 scale] to a 4 only because you’ll need 2 other pots to cook your potatoes and pasta.

Now, here’s what you need to do:

  1. Place chicken breasts in crock pot.
  2. Pour in both containers of chicken stock.
  3. Chop celery, onions, and carrots to your liking and add those to the crock pot.
  4. Add salt, pepper, and any other seasonings to taste.
  5. Turn crock pot on high and set for 4 hours.
  6. Stir occasionally.
  7. With 30 minutes remaining on the timer, take chicken breasts out and use 2 forks to shred. Add shredded chicken back to the crock pot and stir.
  8. Cube potatoes and place in pot of salted boiling water for 20 minutes. We originally started cooking the potatoes in the crock pot with the rest of the soup but found that the potatoes weren’t cooking quickly enough – this is why I say to keep them separate until the very end. We want to make sure you’re not eating partially cooked potatoes!
  9. Banza pasta typically requires 9-11 minutes to cook. I recommend cooking for about 8 because once you add to the crock pot, it will continue to cook even on “warm” setting. Nothing is worse than overly cooked and gooey chickpea noodles.
  10. Stir both potatoes and pasta into crock pot.
  11. Salt and pepper to taste. (Did I mention I love salt?!)
  12. Divide into bowls, serve, and enjoy!

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The addition of potatoes to chicken noodle soup is a new development for me, but my boyfriend, being 1/4 Irish, never knew any other way to make it. I’ve got to say, I really enjoy having them in there – it adds a little bit more substance and heartiness to the soup. This recipe is packed with protein – from the chicken to the chickpea pasta – and leaves you warm, full, and hopefully feeling better!

I’d love to hear if you try out this cozy recipe! Leave your thoughts below or send me an email via the contact form.

Bon appétit!