3 beef bouillon cubes

1 cup boiling water

1 large onion, chopped

1 bell pepper, chopped

2-3 cloves garlic, chopped

butter or olive oil

2-3 tbs. flour

1 can tomato sauce [...]]]> This is a great comfort food!  It smells so delicious cooking and is perfect for a cold, rainy day.  It is also great for entertaining. Easy to fix ahead and heat for guests.

3 beef bouillon cubes

1 cup boiling water

1 large onion, chopped

1 bell pepper, chopped

2-3 cloves garlic, chopped

butter or olive oil

2-3 tbs. flour

1 can tomato sauce (8 oz)

1 can tomatoes (15 oz)

1 bay leaf

salt and pepper

3-4 medium potatoes, diced

1 lb. shrimp, peeled

Dissolve the bouillon cubes in water.  Set aside.  You will need this later.  Saute the onion and green pepper in the butter or oil.  I liked to get a little browning action on my onion to caramelize it and sweeten it up, so I start my onions a few minutes before my green pepper.  I throw in the garlic at the very end because I want to be sure not to overcook it.  Blend in the flour.  Stir until smooth.  Gradually add the dissolved bouillon cubes.  Add tomato sauce, tomatoes and seasoning.  Simmer about 30 minutes.  Add potatoes.  Simmer 15 more minutes.  Add shrimp.  Simmer 15 more minutes.

Alternatives:  You can also add okra if you would like a more traditional gumbo.  We are not huge okra fans, so we usually pass on this.

Also, this is a great meal for stretching.  Just add a extra tomato sauce, okra and/or potatoes.

This is great served over brown rice!

This is on our menu for next weekend, so I will have a picture soon!

©2009 Recipe by Extraordinary in the Ordinary

This is a super [...]]]> This is my secret linguine and clam sauce recipe, and I think it is the best linguine and clam sauce EVER. Of course, it probably is not so secret now that I have published it here.  Well that’s ok.  Good things are meant to be shared with others.  This sauce smells SO good!

This is a super cheap recipe but yet a very yummy meal.  It is also QUICK and EASY to make!

Ingredients

• 1 can of minced or chopped clams (drain and set aside juice) – We usually go with the chopped because my husband and some like the bigger chunks of clams.  I prefer the minced but there is always a little of that in a can of chopped clams.
• 1 onion – Use a very large onion if you plan on doubling the recipe.
• 3 garlic cloves chopped
• 1/4 tsp. red pepper flakes
• 1/2 tsp. oregano
• salt and pepper to taste
• Old Bay Seasoning (sprinkle to taste)
• splash of white wine – This is my secret ingredient.  It adds a certain something to the sauce.
• olive oil

Directions

1. Chop onion and saute in olive oil on a medium to medium high heat and get a good browning action going to carmelize those onions and make them sweet.
2. Add chopped garlic about 3-5 minutes before the onions are done.
3. Add a splash of white wine and boil on high for about 1-2 minutes stirring constantly.
4. Add clam juice and all seasonings.
5. Simmer on low for 5 minutes.
6. Add clams and simmer another minute.

Serve over pasta.  Stir-fried mixed vegetables is a FANTASTIC side for this meal!  If you like cheese, try adding a little Parmesan over your pasta. This serves 2.  If you want more, add an extra can of clams and be sure to use a large onion.

©2009 Recipe by Extraordinary in the Ordinary

Well, a couple of years ago…out of nowhere that changed. All of a [...]]]> I love photography but also have a few other interests….one of which is cooking. I’ll be honest. I used to hate cooking. I was the one they used to ask to brink soda at a get together. I’m not kidding.

Well, a couple of years ago…out of nowhere that changed. All of a sudden I LOVED cooking. I think it began with a love for cooking Thanksgiving dinner and just snowballed from there.

I found this recipe on allrecipes.com and loved it and wanted to share with you!

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Crumb Topping Mix

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

I left out the cinnamon since I am not a huge fan of it.