bread – RV Cajun Cooking

March 22, 2022March 22, 2022

Cajunville Bread

Cajun French: le pain (lu pain) – bread

There is something about kneading bread that acts as therapy. For me, it is relaxing and therapeutic – just plain enjoyable. This bread recipe has been developed over time with much testing and adjusting. It is now our go to bread recipe. I use it for all breads adding sweetness where necessary. We do not travel with a mixer so all bread is made by hand. If you use a bread hook or bread machine, you will have to try and decide what works for you.

Mais C’est Bon!

Enjoy!!

May 30, 2012

Vegetable Bread Pudding

Cajun French: le pain (lu pain) – bread

Stale bread is bread pudding in waiting. When bread pudding is mentioned, we think dessert. Recently our stale bread consisted of wheat, French, lemon rosemary, and olive. Thinking of the bread combination dessert was not in the vision. Besides the stale bread, we also had vegetables that were in need of cooking. What evolved was a vegetable bread pudding that became a side dish, part of a stuffing for flounder and used in an omelet.

Mais C’est Bon!

Enjoy!! Continue reading “Vegetable Bread Pudding”

July 28, 2011July 28, 2011

Corn Pudding

Cajun French: la poutine (la poo-teen) – pudding

Any leftover or stale bread we have is frozen for later use as breadcrumbs or pudding. Having accumulated various types of bread we decided to make pudding. After sorting the bread which included whole wheat, French corn bread, cranberry and walnut, and sundried tomato and garlic, we realized it was not suitable to cook with fruit. Wanting to use all the bread we decided to make a vegetable pudding. It is great as a side dish or with eggs for breakfast.

This is not the usual corn pudding recipe. Give it a try for something different with corn.

Mais C’est Bon!

Enjoy!!

Continue reading “Corn Pudding”

June 8, 2011June 12, 2011

Shrimp and Artichoke Sandwich

Shrimp is a staple in our diet and we always seem to have leftover ones in the fridge. We try to come up with creative ways to use the shrimp. This dish came about because it was lunch time, we were hungry, nothing was fixed and into the fridge we went.

There is really no recipe for this dish; it is a building of ingredients we had on hand. In our opinion it turned out great – very clean and fresh tasting!

We always try to keep roasted garlic in olive oil on hand. I always say we should own a garlic farm with the amount of garlic we use. If you have never roasted garlic in olive oil, try it. It keeps well, of course ours never last long enough to really know, and is good in almost everything.

Mais C’est Bon!

Enjoy!!

Continue reading “Shrimp and Artichoke Sandwich”

June 5, 2011June 9, 2011

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!!
Continue reading “Fresh Market Breakfast”

May 7, 2011May 8, 2011

Banana Nut Bread Muffins

We had bananas that were getting over ripe and in our opinion are only good to use in cooking. Always wanting to experiment with whole wheat flour and baking, we decided to try Banana Nut Bread. Once again, we used honey and applesauce instead of sugar and oil. Instead of a bread loaf, muffins were baked. They are dense yet not real heavy nor very sweet.

The muffins are great for breakfast or as a dessert. As a dessert serve with fresh fruit.

Mais C’est Bon!

Enjoy!!

Continue reading “Banana Nut Bread Muffins”

March 20, 2011March 20, 2011

Bread Pudding

What a treat!

We try to eat as healthy as possible. Yet there are days when things happen, and today was one! I realized we had various bits and pieces of bread and not wanting to throw them away, I decided to make bread pudding. Since we only eat whole wheat and whole grain breads, my bits and pieces were of these varieties. Realizing these breads are not real sweet, I have adjusted my recipe.

Mais C’est Bon! Enjoy!!

Continue reading “Bread Pudding”

March 12, 2011March 27, 2011

Saturday Market Eggs

After shopping at the Red Stick Farmers Market, breakfast was in order. John’s creativity was driving and Saturday Market Eggs evolved.

All of our ingredients came from the Baton Rouge Red Stick Farmers Market. These included Amato’s Hot Sausage, Rocking R Dairy Goat Cheddar, Forte Grove Lemon Rosemary Bread, Glaser Farms Spinach and Beard Family Farm Eggs.

Enjoy! Mais C’est Bon!!

Continue reading “Saturday Market Eggs”