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Chicken, Sausage and Oyster Jambalaya · 17.07.17 by colin newell

Oyster Chicken and Sausage Jambalaya

I have a weak spot for Cajun cooking and my occasional forays into this wonderful regional cuisine from Louisiana almost always includes variations on Gumbo or Jambalaya.

These dishes scale up nicely so if you have the pots and the ingredients, you can whip up double and triple batches and feed your entire neighbourhood!

Here is a spin on Jambalaya that borrows from a Creole gumbo recipe that I have kicking around.

For reference, here is my gumbo recipe and my other Oyster Jambalaya – Enjoy!

Meat
1 1/2 lbs Chicken breast cut into bit sized pieces.
12 oz hot Italian Sausage, Andouille or Chorizo – whatever is on hand

Produce
1 tsp Basil, dried
1 cup Bell pepper
1 cup Celery
2 cups Swiss chard – chiffonade
2 cloves Garlic
2 cup Onion
1 Parsley, Fresh
1 tsp Thyme, dried
1 14.5-oz can Tomatoes, with juice

Canned or prepped Goods
4 1/2 cup Chicken broth
1 6-oz can Tomato paste

Condiments
1 tbsp Worcestershire sauce

Pasta & Grains
2 1/2 cup White Basmati rice

Baking & Spices
1/4 tsp Cayenne pepper
3/4 tsp Pepper
1 1/2 tsp Salt

Oils & Vinegars
2 tbsp Canola Oil

Instructions

In a large pot, or Dutch oven, add 1 tablespoon oil, the sausage, ½ tsp salt and ¼ tsp pepper. Cook for 15 minutes.
Remove sausage and place on platter – cut into bite size pieces when cool.

Add chicken to cooking pot and cook over medium heat for 8-10 minutes, or until chicken is cooked through. Season with salt and pepper.

Remove chicken from the pot and set aside.

Drizzle another tablespoon of Canola oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender or translucent. Add garlic and saute for an additional 2 minutes.

Place chicken and sausage back into the pot.

In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veg. Stir to combine.

Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low and let jambalaya simmer for 15 minutes. Added chopped oysters and Swiss chard. Simmer for another 10-15 minutes.

Check on the jambalaya at the 25-30 minute mark and see if it needs additional liquid. Stir occasionally to avoid burning on the bottom of the pot.

Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

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2010 Chevy Cobalt for sale in Victoria · 13.07.17 by colin newell

Car for sale Victoria Car for sale Victoria Car for sale Victoria Car for Sale Victoria Car for sale Victoria Car for sale Victoria

Just testing out some formatting things with multi-photo pages so I thought I would add some content that needed multi-photo coverage – with a complementary ad for a friend in my lab.

Click on any photo for the high resolution enlargement!

A friend and colleague is selling his car here in Victoria –
and it is a standard shift! :-)
2010 Chevy Cobalt, Standard, 107,000kms,
asking $4500.00
or Best Offer.
In great operating condition and clean.

This would be a great first car for your teenager or young adult heading out to University or College in the fall.

“Hi Everyone,
I need to sell my car if anyone is looking please contact me.
Details and pictures are below.

Thanks,
Mike Thomas
Audio Visual Technology Assistant
Audio Visual Services | University of Victoria
t. 250-721-8833
office: CLE 067

Extras about these cars – link
The Chevrolet Cobalt delivers inexpensive, high-value transportation.We find these cars enjoyable to drive and their attractive price and notable fuel economy makes for a compelling package with a lot of value. The Cobalt is quiet and refined for a small car and it delivers crisp handling and a smooth ride, all benefits of its strong, rigid platform.
The Chevrolet Cobalt comes in two-door coupe and four-door sedan body styles, and in base, LS, LT, and SS trim levels. The base engine produces 155 horsepower and qualifies the Cobalt as an Ultra Low Emissions Vehicle; these models come standard with a five-speed manual transmission and a four-speed automatic is an option. The base version of the Cobalt is EPA-rated at 25/37 mpg City/Highway with the five-speed manual transmission.

The Cobalt SS is powered by a turbocharged 2.0-liter four rated at 260 horsepower and 260 pound-feet of torque. A heavy-duty five-speed manual is the only transmission available with the SS. The SS is available only as the coupe.

For 2010, Chevrolet Cobalt changes are few. The My Link package includes an AM/FM/CD/MP3/USB audio system with Bluetooth connectivity, cruise control, leather-wrapped steering wheel and shift knob, steering-wheel audio controls, OnStar Directions and Connections, and 16-inch alloy wheels. The power sunroof and performance display are standard on the SS model.


You can e-mail Michael at [email protected] – .


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Talking Ham Radio on CBC Spark with Nora · 11.11.16 by colin newell

Social media and its evolution – where did it begin? And where is it going?

We enjoy a spectrum of social media tools and experiences in the 21st Century and rightfully so. We have the tools and the technology to make great things happen. But how did we get to where we are today?

Humans have been communicating, somewhat inefficiently, for thousands and thousands of years – with foot messengers, smoke signals and simple peer to peer links, one on one, through the chapters of human history.

It is only with the advent of the telegraph and, soon after, the radio that we can reach a lot of people, reliably and over great distances. And it was radio, in the form of amateur or ham radio, that facilitated the instantaneous and often random social connections that would become the World’s first social media medium.

Nora Young CBC Spark on Ham Radio

I talked at length with Nora Young on CBC Spark. The entire show was around 55 minutes and covered some of the history of early social media and its links to amateur radio technology and popular music.

Feel free to enjoy the entire episode over here

Or, if you are short for time, have a listen to our near-5 minute chat with Nora on the subject so dear to my heart – Amateur or Ham Radio and its relationship to the modern social media we enjoy today. –

If you cannot see the audio player below, click here for the mp3.

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Fall colours Canadian Style Thai Turkey noodle Soup · 16.10.16 by colin newell

Thai Turkey Soup

It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.

Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.

What is special about this recipe is the addition of fresh uncooked Shanghai thick noodle which you can get at most Asian markets. It is an awesome addition to a very authentic recipe.

The basics

2 teaspoons canola oil
2 cups sliced mushrooms
1 whole chopped red bell pepper
1/2 cup minced peeled fresh ginger
6 garlic cloves, minced
1 (6-inch) stalk lemongrass, halved lengthwise
1/4 cup sambal oelek (ground fresh chile paste)
4 cups Turkey stock
1 standard tin coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
1 cups shredded cooked Turkey breast
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 package (250g) fresh Shanghai thick cut noodles
Preparation

1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.

8.) While soup is simmering, bring sauce pan of water to boil. Cook the fresh Shanghai thick noodle for 4 minutes. Rinse with cold water. Add to soup. Simmer for a few more minutes.

Garnish with cilantro and green onions.

Serve with bread.

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Fall colours Canadian Style sourdough pizza · 16.10.16 by colin newell

Rustic Pizza from Andrea and Colin

At this time of the Fall, Andrea and I start looking forward to some rustic cooking; soups, stews and, yes, the occasional treat of pizza with seasonal ingredients. And since I have a sourdough starter that has been on the go since 2008, what better opportunity than right now to whip up a great pizza dough and accompanying pizza. Here goes:

Andrea and Colin’s simple Sourdough Pizza

Ingredients

1 cup sourdough starter, unfed or not at room temperature
1/2 cup warm tap water
2 1/2 cups Caputo 00 Pizza Flour *
1 teaspoon salt
1 teaspoon active dry yeast

A word about Captuo “00” Bread Flour: It is the gold standard of pizza flours by which most others are judged, but there’s quite a bit of confusion as to exactly what it is. You’ll read in countless sources that Italian Tipo “00” flour, like the Caputo, is a “soft wheat flour,” with a low protein content. Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours.

The “00” refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground “tipo“1, to 0, and the finest 00. Gluten, the natural protein that remains when starch is removed from wheat grains, creates the elasticity you feel when you bite into a crunchy loaf of bread. The lower the protein content of the flour, the lower the gluten, and the lower the gluten, the less elasticity there will be in your dough (cake flour has the lowest gluten level).

Instructions

In the bowl of a stand mixer, fitted with a hook attachment, combine all ingredients. Mix on medium low until all ingredients are incorporated and you have a firm ball. If dough is still very sticky, add about 1/8 cup of flour at a time until dough is firm. Your dough may be wetter than expected based on how wet your starter is. Don’t worry, just add more flour.

Remove dough from bowl and transfer to a lightly floured surface.

Kneed by hand for about 1 – 2 minutes, then form into a ball.

Place the dough ball in a medium mixing bowl that has been coated in olive oil or cooking spray. Lightly toss the dough ball in the bowl to coat in oil/spray.

Cover with plastic wrap and a dish towel. Place covered bowl in a warm area for 2 hours or until about doubled in size.

You can make this pizza dough ahead of time and keep in fridge for 1 or 2 days.

Transfer risen dough to a lightly floured surface. Roll out with rolling pin or spread with your knuckles to desired crust thickness.

Transfer dough to a pizza peel, if baking on a pizza stone, or onto a pizza pan or baking tray.

Top with sauce and favorite toppings.
In our case:

- Tomato sauce (by Jamie Oliver)
- Saute mushrooms and shallots
- Salami
- fresh mozzarella balls (from our local market, Root Cellar…)

Bake in a preheated 500 degree oven (or outdoor BBQ) for 7 to 10 minutes – until cheese is bubbly and crust is browning.
Enjoy your home made pizza!

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