Vegetable Gumbo

Vegetable Gumbo

1 large yellow onion chopped medium
10 mini red peppers diced
4 garlic cloves minced
olive oil for sauteing
3 tablespoons olive oil for roux
3 tablespoons flour for roux
1-32 ml container of chicken stock
1 can diced tomatoes
3 cups frozen diced okra, unbreaded
1 cup frozen corn kernels 
1 cup frozen broccoli florets
1 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 to 1 teaspoon cayenne pepper ground
1 tablespoon worcestershire sauce
1-1/2 cups black eyed peas or beans of your choice (optional)
2 cups kale or swiss chard (optional)
salt and pepper to taste
hot sauce to taste
cooked brown rice

Saute onion and peppers till soft, then add garlic for a minute more. Add olive oil and flour and make a roux. Add liquid ingredients slowly incorporating the liquid into the roux. Add remaining ingredients and cook till vegetables are soft. I was wondering how the frozen okra would be, it was just fine and not slimy at all. Serve over rice with hot sauce of your choice.

Scilla

Scilla

I've mistakenly called them blue bells,

but they are scilla, a bulb which comes back every year.

They were planted by the previous owner.

Tomatillo Seed Pods and Seeds

 

Tomatillo Seed Pods and Seeds

Just noticed these in the garden today.
Lots of seeds in the pods.
some may have dissipated or blown away.
Maybe some will germinate on their own.
Hope not because they were in a perennial bed.
Found more pods, careful as the seeds fall out readily. 
We shall see.

Chili Honey Lime Shrimp

Chili Honey Lime Shrimp

1 1/2 pounds medium to large deveined shrimp
1 tablespoon olive oil to saute shrimp
1 tablespoon unsalted butter to saute shrimp
juice and zest of 2 limes
1 inch piece of fresh ginger, peeled and minced
4  garlic cloves minced
1 teaspoon chili powder
1/4 cup honey
salt and pepper to taste
1 extra lime cut into wedges for garnish (optional)
parsley for garnish (optional)

Clean and devein shrimp. Deveining is removing the intestinal tract, not a vein. Cleaning the shrimp takes the longest amount of time. The shrimp may be deveined and cleaned several hours ahead of time. Set aside in refrigerator. Beginning with limes on down, mix the sauce excluding the garnishes and set aside. Take shrimp from the refrigerator and saute in olive oil and butter for 2 minutes on one side and 2 on the other side. Do not overcook the shrimp otherwise they become tough and chewy. When shrimp are cooked, pour the sauce over the shrimp and stir to coat shrimp. Remove from heat and serve with garnishes over a bed of lettuce or rice. So delicious.