Skinny Jambalaya 

I started making jambalaya when I was in college. Back in the days when I was clueless to the 2:1 ratio of rice to water and flavor profiles. What I made was edible and my friends would constantly request that I make it over and over again. 

For some reason I was reminiscing about my old recipe and decided to revamp it into something better, less calories, and lower sodium. I swapped the pork for a nitrate free chicken sausage and used my homemade Cajun seasoning instead of purchasing one from the store. 

I posted a pic on IG the same day that I cooked it and was asked to post the recipe to my blog, soooo here it is!

Skinny Jambalaya (serves 6-8 as an entree, 10 as a side)

1 small onion, small dice
1 med green pepper, small dice

3 stalks of celery, small dice

2 nitrate free chicken sausage links (I used Adelis brand which is delicious and available at most popular grocery stores)

3 large chicken breast, medium cubed

2 tbsp canola oil

3 tbsp Cajun seasoning (recipe follows)

1 1/2 cup brown rice

28 oz can of petite diced tomatoes

2 cups chicken stock 

Cajun seasoning 
3 tbsp cayenne pepper

3 tbsp kosher salt

2tsp black pepper

1tbsp oregano

1tbsp thyme 

1tbsp basil

1tbsp granulated garlic 

1 tbsp allspice 

1 tbsp granulated onion 

1 tsp paprika 

1. Heat oil in a Dutch oven size pot on medium heat until hot.
2. Add in onion, green pepper, celery, sausage, chicken breast, and sausage with the Cajun seasoning to the pot. Sauté until vegetables are soft and chicken has turned white (about 15 minutes)

3. Add in rice to pot and stir to coat with chicken and vegetables.

4. Add in tomatoes along with juice and chicken stock. Stir.

5. Bring to a boil, cover and reduce heat. Simmer for about 30 minutes until most of all the excess liquid has evaporated and rice is soft, but not mushy. 

6. Remove from heat and allow it to sit on the stove for 10 minutes so that any remaining residual liquid has evaporated. Fluff with a fork and serve. Garnish with fresh cilantro and lime wedges. 

  
As always, if you choose to repost or use this recipe for your personal site/blog…please credit me on your page! Thanks!

Chef Dominique H. Lipscomb ’15

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Seafood Boil

Sometimes you just want some thing light, but delicious for dinner…

Decided to do a seafood boil tonight.

Snow crab legs, nitrate free applewood chicken sausage, corn on the cob, mussels, and shrimp, all in one pot with Old Bay crab boil seasoning and a bottle of Yuengling. 

Get a large stock pot with water, add in seasoning (crab boil seasoning) and allow it to come to a rolling boil.

Stagger the cooking of the items-items that take longer to cook will go in first. Add in each item 15-20 apart. The shrimp should be the last.

Just allow everything to simmer in the broth for another 20 minutes to soak up every bit of the broth. 

Grab a beer and dig in. 

You’ll thank me later. 

  

Lentil Chili (vegan)

Quick post for tonight.

Here is my “so delicious you won’t believe it’s vegan” lentil chili. 

You won’t miss the meat. Trust me. 

Took only 45 minutes to make and serves 6.

I’ll make this again and again.

  
Lentil Chili

2tbsp organic coconut oil

1 bundle of organic leeks-whites and light green parts only sliced (these carry a lot of sand, so be sure to rinse thoroughly)

Tsp kosher salt

1 cup organic red lentils

1/2 cup organic black lentils

1 15oz can organic crushed tomatoes

32oz organic vegetable stock

2 Tbsp organic chili powder

1tbsp organic cumin 

Heat coconut oil in a large pot (Dutch oven sized) until melted. Add in leeks and salt. Sweat until soft.
Sort lentils to remove any impurities or stones and rinse well with cool water until water is no longer cloudy. Add to pot of leeks and sauté for 3 minutes. Add in tomatoes and stir.
Pour in stock and allow to come to a small boil. Add in chili powder and cumin then stir. Reduce heat to medium low and simmer. Stir occasionally. As the lentils cook they will expand and thicken. Add more vegetable stock or water if needed.
Chili is complete when lentils are soft. Add additional kosher salt to taste if needed.
Serve with crusty bread or just enjoy a bowl! 
Chef Dominique H. Lipscomb ’15 
As always…

If you chose to repost any of my recipes to your site, IG, Facebook, or any other medium of social media…

Please give me credit. Thank you!!

I’m back with Elvis!! (Peanut Butter Banana Bread)

Wow!

It has been…554 days since I have made a blog post!

Crazy!!

So much has happened. If you follow me on IG (chefdomli_85), you know what’s been up with me. If not…here is the 4 1 1.

I married my best friend on May 10, 2014, so you all can now call me Chef Lipscomb. Also, I got another promotion at my job (co manager) last year. Moved to Chester, VA with the in laws to save for a house, and I turned the big THREEEE OHHHH last month. It has been a hectic, fun filled 554 days, but I am enjoying it to the fullest.

Now back to this food business. Since I no longer do any chef work for the company I work for, that’s doesn’t mean I have stopped cooking. I am still creating and writing recipes everyday and honing my craft. I have plans for a cookbook in the future. Also, my husband and I have gotten really deep into fitness and nutrition. A lot of my cooking has gone a completely different direction focusing more on organics, vegetarian, and vegan cuisines. We no longer eat beef or pork (1 year and 2 months strong) just chicken, fish, and turkey. At the end of this year I will begin studying for a certification in nutrition fitness coaching to began practicing as a licensed Nutrition/ Wellness Coach. I believe that I have been blessed with knowledge about healthy eating and wellness and there are a lot of people that need help in that area. So in essence, I have a lot of big things in the works!! Exciting!!

I decided to cook some good stuff today (as always) and figured that it was time to revive my blog. Now that the app is more assessable, I will post more through my IPhone being that I am always on the go. 

Today I discovered some bananas in the kitchen that were close to a second passing, so I wanted to utilize them and make bread. For some reason when I think of bananas I always either think of monkeys or Elvis. When I think of Elvis and bananas, peanut butter ends up coming to mind also. That’s it! Peanut butter banana bread! I pulled out brown sugar, coconut oil (great substitute for butter), and cinnamon and got to work. I also found some turbinado sugar in the pantry and threw that on top of the batter before it went into the oven. 

  
Baked it low and slow for an hour and out came the most moist bread ever!! 

  
After it cooled, I ate a slice and so did my husband. He wanted butter on his (of course), but I ate mine plain. The next time I make it j will play around more with the peanut butter due to the flavor not being as prevelant as I wanted. Overall…not too shabby for a quick bread loaf. 

  
I think Elvis would say, “thank you…thank you very much.” 

As always the recipe is below. If you do wish to repost my recipe on a site, Facebook page, IG, or anywhere on social media…please give me credit. Fair is fair. It’s the right thing to do!!  

Peanut Butter Banana Bread

1C brown sugar

4oz Virgin coconut oil (if you want to use butter- 1 stick will do)

2 large eggs

3 ripe bananas

2 tbsp peanut butter (reg-I haven’t played around with all natural or organic yet)

1 tablespoon milk

1tsp cinnamon 

2c AP flour 

1tsp baking powder

1tsp baking soda

1tsp salt

Preheat oven to 325
Cream together sugar and coconut oil until fluffy.

Add in eggs one at a time; beating after each one until fully incorporated.

In a separate bowl mash bananas with a fork. Add in Peanut butter and stir then add in the milk and cinnamon. Add into the sugar/coconut oil mixture.

Sift together the flour, baking powder, baking soda, and salt in a large bowl. Fold into the wet ingredients until no flour is showing. 

Spoon batter into a loaf pan that has been lined with parchment (leave a little overhang until after all of the batter is put in then go back and trim) and sprayed with Pam. Spread batter evenly. Sprinkle turbinado sugar on top. 

Bake for 1hr and 10 minutes and stick a toothpick in the center to see if it comes out clean. (I took mine out after an hour and allowed it to rest in the pan for the other 10 minutes. It will depend on your oven No earlier than an hour though.) 

Allow to cool on a cooling rack while still in a pan for 10 minutes then remove from pan and place directly on a cooling rack for another 5.

Chef Dominique H. Lipscomb ’15