Every first Sunday of the month, Providence Reformed Baptist Church has a fellowship meal after the morning worship service.
Although I’ve been told that it is "against the rules" to try recipes on others before you’ve tested the experiment yourself, I’ve decided to take two.
The first is a gluten free recipe that I found on the internet. Strangely enough, the blog’s title is Karina-s Kitchen. I don’t recommend reading the movie review, but the recipe worked in Joel’s and my opinion. Sweet Potato Corn Bread Muffins. As usual, I changed a few things. I used rice flour instead of the Pamela’s baking mix. I don’t have sea salt. I baked the batter in muffin tins for 15-20 minutes at 400*F.
Janice says that Justin likes Jambalaya. While looking up recipes for Jambalaya, I remembered that my sister, Linda, brought saffron powder back from a recent trip to Thailand. I hadn’t used it yet, so instead of Jambalaya, I made Paella (without seafood).
Paella (adapted from The Joy of Cooking)
1 can chicken broth
1 envelope onion soup mix
2 cups water
2 c jasmine rice
1 teaspoon powdered saffron
12 red bell pepper, small dice
2 cloves garlic
1 can diced tomatoes
1 boneless, skinless chicken breast, baked and shredded (sort-of. in chunks, but not cut with a knife)
1 smoked chorizo sausage, sliced
1 smoked polish sausage, sliced
While baking the chicken and garlic, fry the raw rice with vegetable oil in a medium-sized cast iron skillet, until the grains are no longer transparent.
Transfer the rice to a rice cooker. Add broth, soup mix, water, saffron, peas and bell pepper. Let this mixture cook through.
Press the baked garlic and mix it with the diced tomatoes. Place rice mixture with the pressed garlic and diced tomato into a large casserole dish.
Slice the sausages and break up the baked chicken breast into bite-sized pieces. Arrange the meat on top of the rice in the casserole. Cover with aluminum foil.
Refrigerate until ready to re-heat and eat.
I’m guessing that the church ovens will be set around 350 or 400*F tomorrow morning. It shouldn’t take much more than 20 minutes for the heat to penetrate the paella. Maybe having it sit in the refrigerator overnight will also give the flavors a chance to meld.