Cajun Food Where You Find It
Cajun French: le “spinach” (lu “spinach”) – spinach
Having fresh vegetables that needed cooking, we decided to make Veggie Rice. Sauté vegetables over rice was the plan but as always the plan evolved. Rice was cooked with fresh rosemary then combined with the vegetables and almond butter was added. Wow! The almond butter added a richness and the aroma made our mouths water.
Mais C’est Bon!
Cajun French: le cachat (lu ka-sha) – squash
Spring time means squash blossoms!
We get excited when squash blossoms are available at the farmers market. They are fragile flowers yet so much fun to cook with. The first ones of the season are always for stuffing. Unlike most recipes, we do not batter and deep fry; we stuff and pan fry. Pan frying allows the flavor of the squash and its flower to blossom to its fullest flavor.
Mais C’est Bon!
Enjoy!! Continue reading “Stuffed Squash Blossoms and Catfish”
Cajun French: le limon (lu lee-mon) – lemon
What to do with leftover baked flounder? Since it was in pieces and not one attractive piece, we decided to make flounder cakes. Two things we did different, we used no egg or bread instead we used rice, mayonnaise and almond butter. The mayonnaise and almond butter gave the cakes a richness. We had citrus sauce leftover from our catfish, so we top the cakes with the sauce and served the cakes on a bed of mixed wilted greens.
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!
