Cajun Food Where You Find It
Cajun French: se regarder (su r’gar-dā) – to look at oneself
Laurie is participating in the Elf4Health Holiday Challenge. This is a four week challenge involving daily tasks, challenge winners, some awesome prizes, and weekly newsletters. Today’s challenge is to share your expertise along with a blog swap. Laurie’s swap partner is Ashley Davidson and below is her blog post.
Cajun French: le coco (lu kō-kō) – coconut
Cajun…Curry…maybe not exactly but Cajuns are adaptable and we are always using interesting ingredients.
The interesting ingredient was Coconut Cream. We use coconut milk but had never tried cream and could not resist. Curry naturally followed along with cashews and turmeric and then came the rest of the ingredients. The results were amazing. The only thing we would change or John would change is using the entire can of coconut cream so there would be more sopping sauce.
Mais C’est Bon!
Cajun French: le spinach (lu spinach) – spinach
We are participating in an “Elf4Health Challenge” and it was Meatless Monday. For us that was not a problem but we wanted something different. Spinach was in the frig and our first thought was sauté spinach with onions and garlic. Opening the veggie drawer, fennel showed it face and an additional ingredient was added. As with most of our recipes ingredients were added and left out as we cooked. The end result was amazing with the fennel adding a unique flavor.
Mais C’est Bon!
Enjoy!! Continue reading “Fennel and Spinach Sauté over Pasta”
Cajun French: venter (von-tā) – wind (to blow)
Lunch by the Bay is one of our favorite things to do when on the Coast. Today was no different. We went in search of the perfect café where we could sit outside looking out to the open water, feel the breeze and enjoy the salt air. Only problem, the day was chilly and very windy; no sitting outside today. Continue reading “Cypress Cafe – Bay St. Louis, MS”
Cajun French: la tarte (la tart) – pie
Fennel made its appearance at the Farmers Market this week and Laurie was very excited. We like to use the entire plant and are always looking for different ways to prepare the fennel. After much discussion, we decided on a fennel pie with shrimp and other vegetables.
Mais C’est Bon!
Enjoy!! Continue reading “Fennel Pie”
Cajun French: déjeuner (dā-ju-nā) – breakfast
Breakfast time and we have a frig full of leftovers, now what? Time for a Frittata made with whatever we have; a little of this and a little of that. This recipe cannot be duplicated but it does show how leftovers can be creatively used. Add fresh fruit and veggies and breakfast is served.
Mais C’est Bon!
Cajun French: le jardinage (lu jar-deen-aj) – vegetables
The farmers market was teeming with young vegetables this week; eggplant, radish, squash, peppers were begging to be purchased. We generally grill our vegetables but this week we decided to try roasting. After slicing the vegetables we tossed them with Cajun olive oil and local honey. The results were awesome! The vegetables were accompanied by pan grilled salmon and salad. This recipe is very simple to prepare yet full of flavor and aromas. Honey is the star of this dish so make sure you use high quality local honey.
Mais C’est Bon!
Cajun French: le melon doux (lu m’lon doo) – watermelon
Watermelon and shrimp – two of our favorites. That said, it took John a moment to agree to use them together in a dish. Laurie was ready in fact she is always up for a combination of foods. Once John agreed we took to the kitchen and salad making. As usual we wanted to give the dish a Cajun flair so we introduced Cajun olive oil and local honey along with cane vinegar. The ingredients were purchased at our local farmers market with the mint coming from our herb patch.
Mais C’est Bon!
Enjoy!! Continue reading “Watermelon Salad with Grilled Shrimp”
Cajun French: le radix (lu ra-dee) – radish
Radish Greens – what to do with them? We ask this question because our farmers market radishes come with the greens. Greens are a favorite of ours but we had never used Radish Greens. In researching recipes, most had an Asian flair and as good as the recipes sounded we wanted a Cajun influence. With our Cajun Culture and Radish Greens we developed a recipe that honored our Cajun Culture as well as infusing the Radish Greens.
Mais C’est Bon!
Cajun French: le giromon (lu jeer-ō-mon) – pumpkin
Fall is in the air bringing wonderful sights and smells to us. The spices of Fall like cinnamon, nutmeg, ginger, anise, allspice, etc. are tingling our senses and it is time to bake. Pumpkin is a favorite and we like to try different ways to use the fruit. Pumpkin cookies topped the list since we had not tried that before. We found a recipe in Post Punk Kitchen and tweaked it to our taste.
Mais C’est Bon!
