Halton Hills Newspapers

Independent & Free Press (Georgetown, ON), 3 Apr 2014, p. 26

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•Th e IF P• H al to n H ill s • Th ur sd ay , A p ril 3 , 2 01 4 26 Beauty Centre For ALL your Hair & Beauty needs 184 Guelph St. Georgetown • 905-877-5005 Open 7days a week. www.wickedBeautycentre.com ✩Mens,Womens&Kids Cuts ✩ Paraben&Ammonia FREEHair Colour ✩ Asthetics &MakeUp ✩ Extraordinary Styling at Affordable Pricing To order call 1-877-ECO-SOLU (1-877-326-7658) www.ecosolutions.net Let us Deliver Your Water Softener Salt! (Home or Business) Just too busy these days? Is this a chore you just don't enjoy? O u r Ec o- Fri end ly program he lp s th e en vi ro nm ent 1 pail at a tim e Featuring: 50 booths • educational speakers • eco cafe • eco products • solar • kid's eco fun zone • local environmental campaigns • alternative healthcare • free draw and giveaways • Saturday, April 5th 10 am to 5 pm, (905) 849-5501 14th annual: One day only! Are you going to the environmental fair at the Glen Abbey Community Centre, 1415 Third Line, Oakville at Upper Middle Rd? • FREE to attend • Free parking • Free Blue Boxes oakvillepeacecentre.org/haltonecofest HALTON ECO FESTIVAL 2014 SUMMER YOUTH HOCKEY (905) 451.9275 Youth Boys/Girls 7 to 17 years old • 4 on 4 • Registration forms may be printed from our website & dropped off at South Fletchers • No games on long week-ends. • Games are played late Sunday and Monday evenings 4,5 & 6 years old Instructional Our 17th Year! Our 37th Year! www.arenapro.com All Games will be played at South Fletchers Sportsplex in Brampton (519) 622.5710 or (905) 796.7876 Summer Mens Team & Individuals We Play 3 - 20 Min Periods Jambalaya Ingredients • 2 medium onion, diced • 2 celery stalks, diced • 1 red bell pepper, diced • 5 cloves garlic, minced • 2 tsps vegetable oil • 8 boneless, skinless chicken thighs, cut in 2 or 3 pieces each • 5 fresh chorizo sausages, cut into 1/4-inch pieces • 1 and a half cups long grain white rice • 1/2 tsp salt • 1/2 tsp minced fresh thyme leaves • 1/4 tsp cayenne pepper • 1 (28oz) can diced tomatoes, drained,juice reserved • 1 cup clam juice (bottled) • 1 1/2 cups low-sodium chicken broth • 2 bay leaves • 1 pound medium shrimp, shelled • 2 tbsp minced fresh parsley leaves Method 1. Heat oil in large heavy- bottomed Dutch oven over me- dium-high heat until shimmer- ing but not smoking. 2. Add chicken, sear on both sides until golden brown (does not have to be cooked through). Remove chicken and set aside. 3. Add sausage to same pan, cook, stirring frequently, until browned. 4. Using slotted spoon, trans- fer sausage to paper towel-lined plate and set aside. 5. Reduce heat to medium- low, add vegetables, and cook, stirring occasionally and scrap- ing bottom of pot with wooden spoon, until vegetables have softened. 6. Add rice, salt, thyme, and cayenne; cook, stirring fre- quently, until rice is coated with fat. 7. Add tomatoes, one half cup of reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage and chicken to pot; stir to combine. 8. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. 9. Stir once, then cook for about 10 minutes more (cov- ered). Check to see if more liq- uid is needed - if so, add more of the reserved tomato juice or more stock. 10. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through. 11. When shrimp are cooked, discard bay leaves and serve. What's Cookin': Variations of beloved jambalaya Last of the Southern themed recipes today-- hope you've been enjoying them! We cer- tainly enjoyed testing the reci- pes. Jambalaya originated in the Caribbean and is, of course, one of the most famous South- ern dishes. It is a close relative to the Spanish version- paella. There are actually two dis- tinct versions of jambalaya, one is the Creole version which con- tains seafood and tomatoes, as this recipe does. However, the Cajun jambalaya does not con- tain either of these ingredients. The method of preparation dif- fers a bit between the two ver- sions as well, the Cajun version yielding a browner sauce since the meat is seared at the be- ginning of the recipe and the browned bits on the bottom of the pan form the sauce. Today's version is kind of a mix of the two. Jambalaya does not have to be spicy. If you'd prefer a mild version, then switch out the chorizo sausage for mild Italian and eliminate the cayenne pep- per. Have fun and keep cooking! Lori Gysel & Gerry Kentner

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