Eleven Years ?

    I just realized I am in my 11th year of blogging on Heartweed's Kitchen. Wow - time goes by so quickly. I started this blog as a place to keep recipes I found on the web in one place. Recipes that are healthier options than the standard recipes with questionable ingredients. Recipes that fit in the category of what "life style food journey" I was in at the time. I have advanced from just gluten free to grain free, from no refined sugar to BLE, to Keto to keto carnivore to Carnivore.
    Each step as brought me greater understanding of how food affects our bodies. I look back at some of the recipes and think I would change this to that now, but still all in all the recipes are better the SAD diet (Standard American Diet). 

    Things have changed they always do. Its been 11 years! I have had a child in this time period. With all the changes this  "place" is still a great place to keep & share recipes & info.

My first recipe from 2010. Still looks yummy but I would change the brown rice to jasmine, omit the pepper, onion (personal reason,  because it makes my joints hurt) and use water not store bought chicken broth.  

Monday, December 27, 2010 Creole Rice with Shrimp & Sausage 1 cup Lundberg® Short Grain Brown rice 2 cups low sodium chicken broth or water 1 onion, finely chopped 2 garlic cloves, minced 1 large green bell pepper, cored, seeded and chopped 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon 1/2 teaspoon each dried basil and dried thyme 1/8 -1/4 teaspoon crushed red pepper flakes (optional) 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds 1 tablespoon butter 3/4 pound cleaned raw shrimp 1 tablespoon olive oil Salt & pepper to taste Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes. Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top .