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MichelleW
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| Posted: March 08 2010 at 4:15pm | IP Logged
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Nique wrote:
I'm wondering if there might be an alternative to the "Rotel tomatoes (I use the Mexican flavor)"...
I don't remember seeing them here in Canada!
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The original recipe called for a large jar of salsa. The first time I made it I only had Rotel tomatoes so I used that and loved it. We have had it both ways, with salsa and with Rotel. They are both really good. I love anything with green chilies in it so I have used a jar of green and a jar of red salsa...
Basically this is a-throw-in-2-ingredients-and-call-it-good recipe.
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Michelle
Mom to 3 (dd 14, ds 15, and ds 16)
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Donna Marie
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| Posted: March 08 2010 at 4:17pm | IP Logged
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I am going to make a mock soup/...ok what is gumbo exactly...It sounds so good, but I am not sure what qualifies a gumbo over a soup??
I have some really good homemade chicken bone broth...i am going to add lots of veggies and the spicy sausage, white beans and float the spinach on the top and serve with brown rice...whew! Thanks for the yummy ideas!! 
Now I am thinking of tomorrow...I need new menu ideas...I have the winter blahs and that won't do for such wonderful sunny weather.
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Donna Marie from NJ
hs momma to 9dc!!
Finding Elegant Simplicity
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JodieLyn
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| Posted: March 08 2010 at 4:34pm | IP Logged
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My soup cookbooks says this about gumbo..
Quote:
Gumbo, one of the South's great regional dishes, is a thick savory stew made with fish or fowl and served on a bed of steaming hot white rice.
Three ingredients are used in thickening gumbo and from them it also gets much of its good flavor. The first is a roux of oil and flour, cooked until nut-brown, the second is okra and the third is file.
Roux is a constant in making gumbo, but the choice of the other two thickeners - okra or file - lies with the cook. Okra, a green vegetable conical in shape, has considerable thickening powers and is widely used in savory stews and to thicken such things as ketchup. Some find it mucilaginous quality somewhat objectionable, but this is well hidden in gumbo.
The word gumbo stems from the African word for okra, quingumbo, the seeds for which were brought to America by West African slaves.
File (there's an accent on the e.. said more like "fill-ay"), the other gumbo thickening ingredient, is powdered sassafras leaves. It both thickens and flavors. (the bark and roots of the sassafras tree are brewed into a fragrant, rose-colored tea).
The choice between okra and file must be made before the gumbo is cooked. If it is to be okra, the vegetable is cooked along with the other ingredients. The unique quality of file is that it is stirred into the gumbo after is has cooked, not before. File, which adds so much to the finished dish, becomes stringy and unpalatable if cooked with it. As a consequence, file is stirred into only the amount of soup to be served at one time, or into individual servings, so that any leftover gumbo can be reheated later |
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Natalia
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| Posted: March 08 2010 at 4:41pm | IP Logged
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I have some left over picadillo so mixed it with some rice and stuffed some bell peppers. Broccoli slaw for a side dish.
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Natalia
http://pannuestrodecadadia.blogspot.com
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JodieLyn
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| Posted: March 08 2010 at 4:46pm | IP Logged
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oh and I decided that hamburger steaks in gravy with mashed potatoes and green beans sounded good for dinner 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Monday Night Dinner: What are you having
