Tag: louisiana

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Russian Kale

Louisiana’s favorite greens include Mustard, Collard, and Turnip.  The more gourmet greens like Kale and Chard can be found at farmer’s markets yet not so much at the local grocery.  We have had Kale and Chard in the past; yet, it was from a friend’s garden and the greens were mature and we now know, past their prime.

Because of our past experience, we would not give the young Kale or Chard at farmer’s markets a second glance.  Finally we decided to give young Swiss Chard a chance and it was well worth the effort.  Last week at the market, there was young Kale and we purchased some.  The recipe below is the result of much experimenting.  We like it and yes, we will purchase more young Kale.

In the south, we were used to cooking greens down with pot liquor and serving them with cornbread.  We now realize that young greens are great just sautéed!

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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Cajun Salmon Rolls

South Louisiana is always ready for a party!

With St. Patrick’s Day coming so soon after Mardi Gras, you would think we would be tired of parties and parades.  Not so!  Today was the Baton Rouge St. Patrick’s Day Parade and parties abound.  The day started out cool and clear with a georgeous blue sky getting us all ready for partying.  We had been wanting to try this dish, making it with a Cajun twist.  You may say salmon is not Cajun yet Nova Scotia has excellent premium salmon.

Mais C’est Bon!  Enjoy!!

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Scrambled Eggs with Beet Greens

This week at the farmers market, we purchased young beets with greens still atached. One of our favorite ways to use the greens is with scrambled eggs. The greens add texture to the eggs as well as nutritional benefit. For an added touch this week, we decided to make Beet Jam to go with the scrambled eggs. The jam takes a couple of hours and is well worth the effort.

 Mais C’est Bon!!

 

 

 

Scrambled Eggs with Beet Greens

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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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Epicurean Heritage

While reading the recent newsletter from the Southern Food and Beverage Museum in New Orleans, the name, Belinda Hulin, caught my attention.  Could it be the Belinda that was a good friend of my deceased Uncle John G?  While staring at the name and thinking about my uncle, I knew I had to contact Belinda.  Yes, it was the same Belinda.  Hearing from Belinda brought back many memories and I wanted to explore those memories.  First, I wanted to find out about Belinda and her life.

Belinda’s family like so many others in South Louisiana had been devastated by Hurricanes Katrina and Rita.  While Belinda and her sister were mucking out the family home in New Orleans and throwing away mementoes, Belinda went upstairs to the second floor.  There on the landing was a box, with papers hanging out, just sitting there like someone had forgotten it.  Continue reading “Epicurean Heritage”

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