Tag: vegetables

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Hummus

There are as many recipes for Hummus as there are for Gumbo.  All good, just different.  As my Dad said, “I never met a gumbo I did not like” and we are that way with Hummus, we like them all.  The recipe below is one that we use at home and enjoy spicing it up with various indgredients.  We have garnished with roasted sweet red peppers to this recipe.  Instead of peppers you could garnish with pine nuts, garlic, or your choice of ingredients.

Hummus is a very popular Middle Eastern dip served with pita bread or chips.  Hummus is chick peas and tahini with various spices.

Mais C’est Bon!

Enjoy!!

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Let’s Grill!

Summer is the grilling season, yet in Louisiana it is best when the weather is cool and being outside is enjoyable.  Such was the case when we were RVing at Tickfaw State Park in Springfield, LA.  It was the last cool snap before record heat and we decided to enjoy every minute of the Spring weather.  We had fresh vegetables and shrimp from the Red Stick Market in Baton Rouge and we grilled them with just olive oil and seasoning.  It was as fresh as the cool breezes!
Mais C’est Bon!
 
Enjoy!!
 
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Fresh Market Breakfast

At this time of year, the Red Stick Farmers Market is bursting with produce and especially with color. After returning home with our weekly supply of fresh items, we realized we could make a breakfast using all market items, except the parsley from our herb garden. The freshness bursts in your mouth with every bite of this dish.

Mais C’est Bon!

Enjoy!!
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Swiss Chard

Swiss Chard is a green that we were never too fond of.   The only time we tried it, someone had given us fresh Chard that was large and old.  So whenever it was available at the Farmer’s Market, we would always pass it by.  Recently, a farmer had young Chard and it looked inviting.  Always on the look for new vegetables, we decided to give it a try.  It was delicious alone or as a side dish.  Laurie enjoyed it cold and John preferred it hot.  Either way, it is worth preparing and enjoying.

This young Chard was nothing like the one we had in the past.  We will definitely seek out young Chard!

Mais C’est Bon!

Enjoy!!

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Squash Blossoms

Squash blossoms have always been fascinating yet we never experimented with them.  At this week’s Farmers Market the blossoms were in full bloom and were calling to us.  Okay, more to Laurie than John, yet he was on
board to experiment.  Of course, now that we are not eating animal fat, we had to develop a stuffing not using cheese or sausage.  Cajun Jasmine Rice was to be the base of the stuffing, now we needed something to bind it with.  The following recipe is the result of our thinking outside the box.

The process is time consuming although fun when done with another person.

Mais C’est Bon!

Enjoy!!

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Bean Burgers

Realizing we are eating too much animal fat, we decided to take action.  Our reason is based on health concerns only.  We are not becoming Vegans nor or we becoming total Vegetarians.  We will continue to eat fish and seafood as well as eggs.  This action is not set in concrete, so while we will post mostly meatless meals, you may find meat related products at times.

Use any beans you have available.  I use whatever beans I cook for the week.

These burgers are great for any meal as well as snacks.

 

Mais C’est Bon!  Enjoy!!

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Pinto Beans

Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day.  This week it is Pinto Beans.  We cooked these on Sunday and used them all week in various ways from entrees to side dishes.  Monday was traditional bean day since Monday was also wash day.  It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.

Mais C’est Bon!

Enjoy!!

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Breakfast Pie

This Breakfast Pie is a great alternative to the common camping breakfast of eggs, bacon, and toast.  The pie is easy to make and can be made the day before and refrigerated.  The pie is also very adaptable to personal taste.  Any ingredients may be added to the basic ingredients of bacon, eggs, onions and pie crust.  The pie can become vegetarian by leaving out the meat and adding a variety of vegetables even using leftovers from the night before . 

Do not use a pie plate to make this pie.  We tried a pie plate the first time we baked it and there was too much crust.  The pizza pan gives less crust and more filling. 

One pie makes six servings.

Serve the pie with fresh fruit salad.

Enjoy!  Mais C’est Bon!!   

Breakfast Pie

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Cajunville Chicken Salad

Our favorite farmers market is the Red Stick Farmers Market in downtown Baton Rouge, LA.  Local fresh produce, meats, cheese, eggs, and other products are available year round.  At a recent visit we purchased a chicken, bag of sweet onions, red sweet peppers along with other items.  Once home we decided to use our purchases to make Chicken Salad.  This salad can also be made using leftover chicken.

Enjoy!  Mais C’est Bon!!

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Cajunville Party Salad

An invitation to a Pot Luck, Party, or Get Together, what to bring?  A Party Salad of course!  Are you looking for something easy, different, interesting and delicious?  Our Party Salad is that and more.  This salad will awaken your smell, entice your taste, and color your palate.

This dish is great to keep in the frig for snacks, serve when friends drop over, and it is the perfect side for most entrees.  And to top things off – it is easy to prepare.

Enjoy!

Mais C’est Bon!!

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