Cajun Food Where You Find It
Cajun French: la soupe (la soop) – soup
This is a Mexican sopa seca, “dry soup”, which we have made Cajun. The reason it is called “dry soup” is that the pasta cooks in only the amount of liquid it can absorb. The dish lends itself well to being served as a side without seafood or meat. It is a great pot luck dinner dish.
Mais C’est Bon!
Enjoy!! Continue reading “Shrimp and Green Chile Cajun Pasta”
Cajun French: la pistache (la pees-tash) – peanut
Bruce, our brother-in-law, is addicted to peanut butter. So much so that Linda, his wife, hides the jar of peanut butter in various places around their home. At times even she cannot remember where the jar is hidden. Linda says that if they ever sell the house there will probably be random jars of peanut butter for the new owners. These cookies are for you Bruce and hopefully Linda won’t hide the cookies.
Mais C’est Bon!
Enjoy!! Continue reading “Bruce’s Peanut Butter et al Cookies”
Cajun French: la tomate (la tō-mat) – tomato
This breakfast started out as eggs and avocado. Sounds good yet could be boring so we started building a breakfast sandwich. First the pita bread, then the tomato and finally the mushrooms. Mayonnaise was added for flavor and then grapes for garnish. It is fun to build a sandwich without really knowing what the final product will be. Building this sandwich is what makes cooking together fun!
Mais C’est Bon!
Cajun French: le plie (lu plee) – flounder
Thanksgiving will be our first holiday since we became pescatarians. Not having turkey does not bother us, yet we were trying to decide what to prepare that would make a great presentation. We purchased a 2# flounder from the Anna Marie at the Red Stick Farmers Market and it was a beautiful fish. Stuffing the flounder was fun since as usual it was a building process. Once stuffed, we realized this was the perfect Thanksgiving dish. Now we are hoping that Melissa from the Anna Marie will have another beautiful founder for us to stuff for Thanksgiving.
Mais C’est Bon!
Cajun French: l’ail (l’a-ee) – garlic
Having crabmeat and greens in the frig and needing to use them, we decided to put them together and serve with pasta and lots of garlic. This dish will make everyone smile and go back for seconds and thirds. The dish could be turned into a casserole and would be great for a pot luck.
Mais C’est Bon!
Cajun French: la crabe (la krab) – crab
While reading about Sandy’s RV search in her blog, Food and Fond Memories, she also talked about having a crab, shrimp and avocado stack from Bahama Breeze. Ok, my mouth was watering and I wanted a stack. Fast forward to the Red Stick Farmers Market and my mouth still watering. We chose items to make our stack local: crab, shrimp, persimmons, and greens. Thanks Sandy!
Mais C’est Bon!
Enjoy!! Continue reading “Crab and Shrimp Persimmon Stacker”
A carrot, an egg, and a cup of coffee…
Which am I and which are you? Many of you may have read this story yet I think it deserves a re-read. Each morning I will think of this story as I drink my coffee and hope that for just today I will be like the coffee.
Enjoy! Continue reading “A Carrot, an Egg, and a Cup of Coffee”
Cajun French: saler (sa-lā) — salt
Choosing to be Locavores makes us very aware of food seasons. Each season has its specialties and none more so than Fall in South Louisiana. Last week we purchased sweet potatoes, garlic, and ears of corn. One morning we had eggs with mushroom and corn. While enjoying breakfast, John stated tomorrow we would fix sweet potato galettes. The recipe below is the new and improved version 2.0, as one of our food testers (Matt, twitter.com/@othermattreed) named it.
Mais C’est Bon!
Enjoy!! Continue reading “Locavore Roasted Corn and Sweet Potato Galette”
Going to Springfield, LA on business; not very exciting.
Springfield, LA, typical small Louisiana town. Once while camping at Tickfaw State Park and looking for decent bread (forget the grocery store) we ended up at the Subway in town and bought a couple foot long loaves… no, just the bread! I guess that could be a travel tip. Continue reading “Charlie’s Restaurant Springfield, LA”
Cajun French: goûtailler (goot-a-ee-ā) – snack
Having a pot of cooked Pinto Beans means thinking of creative ways to use the beans. We try to have some type of healthy snack in the afternoon so the mind went to work. We had pita bread, guacamole, goat cheese, tomatoes and green olives – now what to do with them. We thought about mini pizzas, yet they would be too hard to eat without utensils. Okay, same concept just cut the pita bread in quarters and single layer.
Mais C’est Bon!
