Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, February 7, 2013

Veggie Gumbo—lucky? For sure, tasty

Who says dining for luck has to be reserved for celebrating the new year? How about for celebrating a new month? As February kicked off, we decided to try this Lucky Veggie Gumbo. Those reportedly lucky black-eyed peas were, of course, present—mingled with diced tomatoes, green chilies, brown rice, okra, and other veggies and seasonings.

This can be served as a main course, although we also enjoyed it as a side for meat loaf one day and baked chicken the next. In this dish, the okra addition was of the frozen variety, but yesterday’s springlike temps in our area remind us that gardening days (and the promise of our own okra growing outside) are just down the road.

Lucky Veggie Gumbo

1/2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup green bell pepper, chopped
1/2 cup chopped celery
1 1/2 cups vegetable broth, fat-free (I subbed lower-sodium chicken broth)
2 cups cooked brown rice
2 cans black-eyed peas, drained and rinsed
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, drained and rinsed
1 (4-ounce) can green chilies, drained and rinsed
1/2 cup frozen okra
1/2 teaspoon paprika
1/4 teaspoons cayenne
3/4 teaspoon cumin
 1 teaspoon lemon juice

Heat olive oil in a large saucepan over medium heat. Cook the onion, pepper, and celery until they are tender. Pour in the vegetable broth, rice, black-eyed peas, garlic, diced tomatoes, green chilies, and okra. Bring to a boil; reduce heat to low. Simmer until desired thickness is reached. Add spices and lemon juice. If mixture is too thick, gradually add water. Makes 6 1-cup servings. (Source: Chickasaw Nation Nutrition Services)

No comments:

Post a Comment