Okay so I cheated, but it's still damned tasty

[SeaCat]

The wife and I wanted something different for dinner tonight. I also didn't really feel like doing a lot of cooking. I looked in the freezer and the cabinets and found a few things.

From the freezer I pulled and defrosted three sweet and three hot italian Sausages.

From the fridge I pulled an Onion, a Bell Pepper and a couple of cloves of Garlic.

From the pantry closet i pulled out a box of Zitti and a jar of store brand sauce.

The sausages went onto the grill at low heat to brown.

As the sausges browned I cut of the Onion and Pepper and minced the Garlic. These were tossed into a fry pan over medium heat with a bit of Olive Oil and allowed to cook until the onion turned.

Into a pot went the Sauce, the Onion, Pepper and Garlic.

When the Sausages were done they were cut into thin slices then added to the pot of sauce. This whole thing was placed over low heat and allowed to simmer for a while

Finally I couldn't wait any longer and started cooking the Zitti.

Put the Zitti in bowls and cover with plenty of the sauce.

Cheap and easy to make and it tastes pretty darned good.

Cat

 

[BlackShanglan]

I would have trouble getting past the discovery of sausages, pepper, and onion. Sausage and pepper sandwiches are a long-time favorite in this house.

 

[voluptuary_manque]

It's soup weather tonight. There weren't any lentils or the makings for Navy Bean so I scrounged up the ingredients for a pot of gumbo. You can make anything into gumbo. Unfortunately, HM isn't fond of gumbo so I'm making split pea for her and will have to eat all the gumbo myself. Awwwwwww . . . .

 

[Handley_Page]

what the 'eck is 'gumbo' ?

 

[voluptuary_manque]

what the 'eck is 'gumbo' ?

Gumbo is a thick soup that originated in southern Louisiana. While there are two basic variants, Creole and Cajun, only a native of the area can probably tell them apart. I can't. You start with a roux, half flour half oil, and cook it to the color of peanut butter. Then you add onions, bell peppers and celery (or some substitute--I used chard stems tonight). Once those are cooked in the roux until soft, you add liquid and whatever combination of meats you choose. As I said, you can make gumbo out of anything. It's highly seasoned and quite spicy and best served in a bowl over a cup of rice. Great stuff.

 

[OLDERNWISER]

.....

 

[SeaCat]

Oldernwiser,

You would be amazed to hear that in my freezer I have a half filled box of White Castle Sliders, a box of Beef Taquito's and a couple of bags of frozen Chimichanga's.

Also in my freezer are vacuum bags filled with such things as pre-made Meatballs, Pre-Cooked Chicken Wings, Lasagna, Pulled Pork etc. All I have to do is defrost them and reheat them. (There are also vacuum containers filled with soup stock, chili and stews of different kinds in there as well.)

I even have boil in a bag Omelets in there.

Of course everything but the Taquito's, Chimichanga's and White Castles are made by me then packaged and frozen.

I like fast food.

 

[OLDERNWISER]

.....

 

[BlackShanglan]

Gumbo is a thick soup that originated in southern Louisiana. While there are two basic variants, Creole and Cajun, only a native of the area can probably tell them apart. I can't. You start with a roux, half flour half oil, and cook it to the color of peanut butter. Then you add onions, bell peppers and celery (or some substitute--I used chard stems tonight). Once those are cooked in the roux until soft, you add liquid and whatever combination of meats you choose. As I said, you can make gumbo out of anything. It's highly seasoned and quite spicy and best served in a bowl over a cup of rice. Great stuff.

I am also a great fan of file powder - powdered sassafrass I believe. It's that unusual "gumbo" taste you can never quite put a name to.

 

[voluptuary_manque]

I am also a great fan of file powder - powdered sassafrass I believe. It's that unusual "gumbo" taste you can never quite put a name to.

I was appalled to find that my cupboard didn't have any last night. I'm adding that to my shopping list as we speak.

 

[Tio_Narratore]

Gumbo is a thick soup that originated in southern Louisiana. While there are two basic variants, Creole and Cajun, only a native of the area can probably tell them apart. I can't. You start with a roux, half flour half oil, and cook it to the color of peanut butter. Then you add onions, bell peppers and celery (or some substitute--I used chard stems tonight). Once those are cooked in the roux until soft, you add liquid and whatever combination of meats you choose. As I said, you can make gumbo out of anything. It's highly seasoned and quite spicy and best served in a bowl over a cup of rice. Great stuff.

A lot of possibilities for gumbos, but the ingredient that makes it gumbo is 'gumbo' itself -- also known as okra.

(File powder is a thickener that can be used with gumbo or without - remember the old song - jambalaya, crawfish pie, and file gumbo; tonight I go to see my machere mio...)

 

[asian_princess]

Oldernwiser,

You would be amazed to hear that in my freezer I have a half filled box of White Castle Sliders, a box of Beef Taquito's and a couple of bags of frozen Chimichanga's.

Also in my freezer are vacuum bags filled with such things as pre-made Meatballs, Pre-Cooked Chicken Wings, Lasagna, Pulled Pork etc. All I have to do is defrost them and reheat them. (There are also vacuum containers filled with soup stock, chili and stews of different kinds in there as well.)

I even have boil in a bag Omelets in there.

Of course everything but the Taquito's, Chimichanga's and White Castles are made by me then packaged and frozen.

I like fast food.

'Cat, after all this time you still make me drool

Fast food is good, easy for you to set another plate for me when I drop by uninvited and tummy rumbling.