Cajun Food Where You Find It
Cajun French: Juliet (Jūl-ee-et) – July
It is 4th of July party time.
Wanting a dish that would reflect the red, white, and blue of the day yet not wanting to make the usual sweet treats, we brainstormed. Knowing hummus is always a hit with our group, we decided to make two different types and garnish with peppers. It is a pretty good red, white, and blue rendition. It was fun to make and received great comments.
Mais C’est Bon!
Enjoy!!
Cajun French: l’olive (l’ō-leev) – Olive
As the Fourth of July Weekend approaches our thoughts turn to outdoor festivities – eating outside, jumping in a cool pool, watching fireworks.
Most often there is grilling and homemade ice cream but that leaves appetizers that fit the outdoors. We tried multi grain scoops with hummus and a black olive and wow what
an appetizer! It’s quick, easy and travels well.
Mais C’est Bon!
Enjoy!!
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!!
