Bob’s Sausage Gumbo Soup
(To make 5 gallons of soup)
A favorite from Bread for Life’s Soup Nite was our very own Chef Bob’s Sausage Gumbo Soup and we are sharing the recipe so you can enjoy it too!
- 1 cup small diced onions and celery
- 3 cups each – Chorizo and Italian sausage, small diced
- 3 cups cooked white rice
- 2 bags frozen okra
- 2 cups beef base
- 4 gallons water
- Roux of melted butter and flour
- 1 cup Cajun seasoning
- Saute celery and onions until translucent.
- Add sausage and cook for 5 minutes.
- Add water then beef broth base and stir in Cajun spice.
- Add rice and then add roux until thick.
Easy Oven Baked Eggplant Sticks
We have a delicious recipe from Patty Boissonneault
- Flour for dredging
- 3 eggs, beaten
- 1 medium eggplant, washed, peeled and cut into 1″ x 3″ sticks (yields about 40 sticks)
- 2 cups seasoned Italian bread crumbs (4C, Progresso, any store brand, already seasoned)
- 1/2 cup grated parmesan cheese
- Olive oil
- Preheat oven to 375 degrees. Line a sheet pan with foil.
- Combine grated cheese and breadcrumbs in a medium bowl and mix well. Set aside.
- Place about 1 1/2 cups flour in large bowl. Toss eggplant sticks in flour till well coated. Shake off excess flour.
- A few at a time, place floured eggplant in the beaten eggs (medium bowl). Turn so they are well coated.
- Drain eggplant sticks and toss well with the bread crumb/cheese mixture. Shake off excess.
- Lay out eggplant sticks on pan in one layer, about 1″ apart. Drizzle with olive oil.
- Bake at 375 degrees for about 20-25 minutes, until lightly browned.
- Sprinkle with salt, grated cheese and finish with another drizzle of olive oil.
- Can be served as dippers with marinara sauce, if desired, or just as a crispy snack on their own.
Maple Glazed Squash
Chef Bob whipped up this quick and easy side dish using squash from the garden. It was a big hit in our kitchen today.
- Cut squash in wedges and arrange on cookie sheet covered with parchment paper.
- Sprinkle with salt and pepper and drizzle maple syrup on the top.
- Bake at 375 degrees for 15-20 minutes until the squash is tender.
- Top with sweet and smoky seasoning salt before serving.
Zucchini is abundant in our garden and here’s a delicious sweet treat using zucchini from our master gardener Paula:
- ¾ cup butter softened
- 2. 1 ½ cups sugar
- 1 teaspoon vanilla
- 1 ½ cups grated zucchini
- 2 ½ cups flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup almonds coarsely chopped
- 6 ounce bag of chocolate chips
- Powdered sugar
- Cream butter and sugar. Beat in egg and vanilla. Stir in zucchini, flour, baking powder, cinnamon, and salt. Add almonds and chocolate chips.
- Drop heaping spoonful onto greased cookie sheet and bake at 350 degrees for 15 minutes or until cookies are lightly browned. Cool on rack. Sift powdered sugar on top.