Chicken Gumbo, Brown Rice, Spinach Salad

Gumbo:

meat from 2 chickens
2 Tbsp butter
2 Tbsp EVOO
2 large onions
1 red pepper
1 green pepper
1/2 cup tomato paste
4 cups chicken stock
2 cloves garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp green peppercorns
2 tomatoes
1 Tbsp file powder

Saute onion and peppers in butter and EVOO. Add tomato paste and broth and bring to a boil. Reduce to simmer and add chicken and seasonings. Simmer 1 hour uncovered, stirring occasionally. Before serving add tomatoes and season to taste. Remove from heat and stir in file powder.

Basic brown rice

3 cups brown rice

6 cups water

I soaked the rice overnight in the water, with 6 Tbsp whey and salt. When time to cook, I bring it to a boil with the top on, then without removing the top reduce to as low a heat as possible and cook at least 45 minutes to an hour. Then I mix in some butter and some more salt to taste.

Salad:

Spinach, walnuts, craisins, feta cheese

Dressing:

Basic dressing:
1 tsp dijion mustard
2 Tbsp plus 1 tsp wine vinegar
1/2 cup EVOO
1 Tbsp lemon juice