Cooking - for a new lifestyle (Our Test Kitchen)

When John announced this was what he was cooking, I rolled my eyes and knew I could always make a sandwich. I immediately thought spicey or fishy. NOT SO! Actually with a little tweeking, this could become a staple at the Shannon house! 2 tbsp cooking oil 1 lb sausage cut up (personally used mild italian & next time would remove casings using just the ground meat) 1 1/2 lb of deboned chicken In a large frying pan heat the oil and add meats over medium heat. Stir often, remove meat when thoroughly cooked and put in large mixing bowl. 1/2 cup flour 1/2 cup oil Add to frying pan and make a roux (paste). Do not scorch but cook until a tan color. You will need to stir it constantly. THIS will determine how pale the final product will become! When it reaches the color you like, pour into large pot. 2 cups bouillion liquid (it called for 4 but John misread it) Add to large pot. Keep heat medium to low to avoid the "gravy" from burning on the bottom. 2 cups chopp...

I picked up some okra at the Horton Market on the weekend. I've never tried okra before so I was curious. I found a stir-fried okra recipe on about.com and decided to give it a try. Here is the original recipe: 2 cups fresh okra, washed, trimmed, thinly sliced 1 large tomato, peeled and sliced into 8 thin wedges 1/4 cup green onions, sliced, white and green 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon leaf thyme, crushed 1 teaspoon salt dash pepper 1 tablespoon vegetable oil 2 tablespoons butter Prepare all vegetables as indicated and have ready for cooking. In a small bowl, combine lemon juice, thyme, salt, and pepper. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once. Toss and cook for 5 to 8 minutes. Serves 4 Now here is what I did: I prepared the okra as directed. I didn't peel the tomato. I used diced red onion. I have all kinds of herbs and spices but couldn't find thyme anywhere. I have a funny feeling ...