onion powder – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Creole Rice Skillet with Andouille Sausage https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/ https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/#comments Tue, 12 Mar 2013 19:19:26 +0000 http://www.ovenloveblog.com/?p=2541 creoleskillet4

I heart quick dinners. Don’t we all?

Some nights there just isn’t time to mess around with the oven and the pots and the pans and the measuring cups and the nonsense.

Some nights I just pull out the cast iron and see what happens.

creoleskillet2

The night I made this skillet, I was lucky enough to have some cooked rice, some beans and some Aidell’s Cajun-Style Andouille Sausage* hanging around. So creole/cajun/jambalaya-style skillet it was. It came together lightening fast since the rice and sausage were already cooked, but it wouldn’t take more than 20 minutes to get that taken care of, so still a quick dish in my book.

creoleskillet1

This one was a winner for the adults in our household, but it was a bit spicy for the kids. If you want to make a kid-friendly version, I would go easy on the spices and use a milder variety of sausage. Still a yummy combo, I’m sure.

If you’re not really into the cajun/creole thing, maybe try Italian sausage and cannelini beans or really anything else from the pantry or fridge that sounds good to you. That’s the best part about skillet dinners- you can just throw more stuff in until it looks like a meal. (Spoken like a true food professional, amiright?)

creoleskillet3

*P.S. This post is not sponsored by Aidell’s, I just like them! They are the best option at my local grocery store for natural link sausages.

2.5 from 2 reviews

Creole Rice Skillet with Andouille Sausage
 

Print

 

The prep time includes cooking the rice and sausage.
Author:
Recipe type: Main Dish
Serves: 4

Ingredients
  • 1-2 tablespoons grass-fed butter or lard
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cups cooked rice, any variety
  • 4 andouille sausage links, cooked and chopped
  • 1½ cups or 1 drained and rinsed can of red kidney beans
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon paprika (I use smoked paprika but any kind will do)
  • ¼ teaspoon red pepper flakes or cayenne pepper (or both)
  • 1 teaspoon oregano
  • 1 teaspoon thyme

Instructions
  1. In a cast iron skillet, heat the butter or lard over medium heat. Saute the onion and bell pepper until they begin to soften.
  2. Add the rice, sausage and red beans. Stir and let cook until warmed through.
  3. Add the spices and stir until completely coated. Serve warm in the skillet.

 

]]> https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/feed/ 4 Lamb Meatballs (gluten-free, grain-free, paleo) with Yogurt Dip and Spiced Vegetables https://www.ovenloveblog.com/lamb-meatballs-gluten-free-grain-free-paleo-with-yogurt-dip-and-spiced-vegetables/ Wed, 14 Nov 2012 19:57:00 +0000 http://www.ovenloveblog.com/lamb-meatballs-gluten-free-grain-free-paleo-with-yogurt-dip-and-spiced-vegetables/
This new style of eating has been an adjustment. It’s hard to wrap my head around new rules for meal-planning and eating. So much of my day is spent thinking about food, and planning out when and what we’re going to eat and making grocery lists. I know it’s not permanent (I mean, I hope! Ack!) and I know it’s going to help to heal my stomach, but it is mentally draining.
This meal is one of my first attempts at branching out from the plain-meat-and-veg dinner. I am semi-obsessed with meatballs lately, so when I saw ground lamb at Publix I had to grab it. It was exxxxpensive, but it made delicious meatballs.
When I was combining the meatball mixture, I wasn’t sure they would come together without some kind of binder. I swore by panko or soaked bread in my old meatball recipes and that obviously wasn’t happening, so I grabbed some coconut flour- my new BFF. It’s basically magic, that stuff. It soaked up the extra moisture right away.
 To go along with the lamb, I made a quick yogurt dip in the food processor with mint and feta cheese. I hadn’t ever had the mint/feta combo, but it is surprisingly delicious. A little goes a long way for me (as usual when it comes to dips and sauces), but I’m a fan.
I also roasted up some cauliflower and carrots in spices that compliment the lamb- oregano, garlic, parsley.. as well as some cinnamon, cloves, allspice and a touch of cumin. You don’t have to add the “sweeter” spices, but I like the way they taste when paired with the lamb.
I had my meatballs and veggies over a salad; hubs made pita sandwiches. The kids gobbled up the veggies in no time. I feel like I finally had a win in the kitchen after weeks of scraping by.. not really knowing what to eat or serve my family. Huge sigh of relief!

 

Lamb Meatballs (gluten-free, grain-free, paleo) with Yogurt Dip and Spiced Vegetables
 

Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main Dish, Appetizer
Serves: 8

Ingredients
  • ½ onion, peeled
  • handful of parsley (maybe ¼-1/3 cup packed?)
  • 3 garlic cloves, peeled
  • 1 pound ground lamb
  • 1 egg
  • 2 tablespoons coconut flour
  • 1 tablespoon oregano
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves cloves
  • salt and pepper to taste
  • Feta Yogurt Dip (below), Spiced Vegetables (below), pita bread, salad greens, etc for serving

Instructions
  1. Preheat the oven to 400 degrees.
  2. In the bowl of a food processor, combine onion, parsley and garlic. Process until finely diced.
  3. In a large mixing bowl, combine onion mixture, lamb, egg, coconut flour and spices until well combined. Form into meatballs and line up on a foil or parchment-lined baking sheet.
  4. Bake the meatballs at 400 degrees for 20-30 minutes or until lightly browned. Serve with feta yogurt dip, spiced vegetables, pita bread, or whatever you like. (If you’d like the meatballs to be even more brown, turn on the broiler for 5 minutes and them pull them out).

 

Feta Yogurt Dip
 

Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Condiment
Serves: 6-8

Ingredients
  • 4 ounces feta cheese
  • ⅓ cup yogurt, plus extra if you like a thinner dip
  • 2 sprigs fresh mint
  • 1 tablespoon red wine vinegar or fresh lemon juice

Instructions
  1. In a food processor, combine feta, yogurt, mint and vinegar/lemon juice. Process until smooth. If the dip isn’t smooth enough for you, add some more yogurt until you reach your desired consistency. Serve with the lamb meatballs.

 

Spice Roasted Cauliflower and Carrots
 

Print

Prep time

Cook time

Total time

 

These can bake in the oven at the same time as the lamb meatballs.
Author:
Recipe type: Side Dishes
Serves: 6

Ingredients
  • 1 head cauliflower, chopped into florets
  • 5-6 carrots, peeled and cut into chunks
  • 2-4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley or a few sprigs freshly chopped parsley
  • 1 teaspoon garlic powder or 2 fresh garlic cloves, minced
  • ½ teaspoon onion powder
  • ½ teaspoon cinnamon, optional
  • ¼ teaspoon cloves, optional
  • ¼ teaspoon allspice, optional
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400 degrees.
  2. In a mixing bowl, combine the vegetables, olive oil and spices. Spread on a foil or parchment-lined baking sheet and bake for 30-45 minutes until beginning to brown. Serve warm.

]]> Slow Cooker (Crockpot) BBQ Ribs https://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/ https://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/#comments Tue, 21 Aug 2012 13:37:00 +0000 http://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/
Yesterday was an exciting day in the Oven Love house!
I made RIBS. On a MONDAY. With little to no effort.
It was like the Twilight Zone.
Blogger confession: I think I’ve only eaten ribs, like, 2 times in my life before this?
They always seem like they would be tasty.. but when I see people eat ribs, it just looks like more trouble than it’s worth. And a mess. And fatty, low-quality meat. Ugh.
But THESE ribs.. they are something to write about. They came from our grass-fed half-hog, so no worries about low-quality for us. There is usually a little more time between when we eat a meal and when it gets posted, but I had to share these with you ASAP. You need them in your life!
Here’s what to expect: rub the ribs with spices, let cook all day, then reduce your sauce, baste your ribs and broil for less than 10 minutes. Minimal effort for you, big reward for your tummy.
I had to be super careful getting these out of the slow cooker because they were so tender (notice the pile of meat in the background of these pictures- that rack did not make it out without falling apart completely.. YUM). You could probably skip the broiling step if you’re pressed for time, but I wouldn’t if I were you- the natural sugars in the sauce carmelize and make the most amazing crust. You don’t want to miss it.
Needless to say, I am a big fan of this method!
Ribs will probably still be a rarity around here, but the next time I find myself with some.. you better believe they’re headed straight for the slow cooker.
Slow Cooker (Crockpot) BBQ Ribs
 

Print

Prep time

Cook time

Total time

 

with inspiration from My Life As A Mrs, Mmm is for Mommy, Foodie Crush and Spicy Ice Cream
Author:

Ingredients
  • 1 full rack or 2 half racks pork ribs, preferably pastured (or whatever fits in your slow cooker!)
  • 1 tablespoon paprika (I used sweet this time, but you can use a combo of sweet and smoked paprika)
  • 1 tablespoon unrefined sugar (like Sucanat)
  • ½ teaspoon black pepper
  • ¼ teaspoon chile powder (I used Ancho chile powder)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • 1 cup of your favorite barbecue sauce (I used my homemade peach and plum BBQ sauce- I wish I had written down the recipe, it is so good!)

Instructions
  1. Pat your ribs dry with a paper towel. Combine all of the spices (paprika through oregano above) and rub onto the ribs. Place dry ribs (no water needed) in your slow cooker with the meaty side facing the heat.
  2. Cook your ribs on low for 6-7 hours total. About half way through cooking, pour your barbecue sauce over the ribs and continue cooking.
  3. When you’re ready to finish your ribs, preheat your oven’s broiler and place your oven rack about 10 inches below the heating element. Remove the ribs carefully from the slow cooker and place on a baking sheet with aluminum foil and a cooling rack (so any fat will drip off of the ribs and onto the foil). Set aside.
  4. Pour the liquid from the slow cooker into a small pot and bring to a boil. Let the sauce thicken and reduce by about a third- this will take 10-15 minutes. When the sauce has reduced, brush onto the ribs and broil for 3-4 minutes. Baste with sauce and broil another 3-4 minutes. Remove and serve at this point, or continue to baste and broil until you reach your desired carmelization. Serve with any extra sauce.

]]> https://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/feed/ 8