Tag: pasta

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Cajunville Travel Salad

Cajun French: le jardinage (lu jar-deen-aj) – vegetables

This pasta salad has been a staple in our recipe box for over forty years. During our sailing life chapter, this was a go to recipe. It is easy to make, travels well and keeps great in an ice chest. As so many of our recipes, this one has evolved over time yet the basics never changed much. Whether you RV, sail, picnic or just need a quick salad, this can be your go to. If you need a main meal, add protein to the salad and you have a perfect meal.

Mais C’est Bon!

Enjoy!!

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Fennel and Spinach Sauté over Pasta

Cajun French:  le spinach (lu spinach) – spinach

 

Pine NutsWe are participating in an “Elf4Health Challenge” and it was Meatless Monday.  For us that was not a problem but we wanted something different.  Spinach was in the frig and our first thought was sauté spinach with onions and garlic.  Opening the veggie drawer, fennel showed it face and an additional ingredient was added.  As with most of our recipes ingredients were added and left out as we cooked.  The end result was amazing with the fennel adding a unique flavor.

Mais C’est Bon!

Enjoy!! Continue reading “Fennel and Spinach Sauté over Pasta”

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Louisiana Saturday Night Oysters

Cajun French:  l’huite (l’ū-eet) – oyster

 

PlatedFresh Louisiana oysters are salty sweet and taste like no other oysters.  When we purchased the oysters, we knew how we wanted to cook them, simply in olive oil with pasta.  Avocado oil was used to give the dish a buttery taste and it adds richness.  This dish is easy to prepare but makes a gourmet meal.

Mais C’est Bon!

Enjoy!!     Continue reading “Louisiana Saturday Night Oysters”

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Shrimp Pasta

Cajun French:  la chevrette (la shuv-ret) – shrimp

 

PlatedPasta is a staple in our pantry and we are always looking for ways to make a pasta dish interesting.  What was to be just another tomato sauce and pasta evolved into a dish with depth of flavor.  There was fresh corn in the refrigerator so that went in.  Laurie had Kipper Snacks for lunch and one was left, so it was mashed and into the sauce it went along with red wine.  The sauce is full of flavor with a depth of richness.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Pasta”

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Roasted Corn Tomato Sauce

Cajun French:  la sauce aux tomates (la sos ō tō-mat) – tomato sauce

 

Salmon was the main dish and we were looking for a side.  In the frig we found fresh ears of corn, homemade tomato sauce and left over spaghetti – that was a good start.  We first decided to roast the corn, then we added the sauce and finally the pasta and a side was born.  The salmon was grilled with rosemary seasoned with salt, pepper and lemon juice.

Mais C’est Bon!

Enjoy!! Continue reading “Roasted Corn Tomato Sauce”

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Shrimp Pasta Salad

Cajun French:  l’huile d’olive (l’ū-eel d’ō-leev) – olive oil

 

Pasta?  Yes, please.

Pasta is very versatile and can be a main dish, side dish or snack.  This salad fits all three descriptions.  The salad is a great lunch during the heat of the summer or an afternoon snack while enjoying the spring breezes.  It is also one of the best potluck dishes for a crowd.  Anytime, anywhere this is a great dish!

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Pasta Salad”

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Island Pasta

Cajun French:  l’ile (l’eel) – island

 

Friday was travel day, so Thursday night supper was going to be an easy dish of mushrooms and pasta.  Yet, like most of our dishes, it evolved and evolved.  Mushrooms and garlic were cooked and pasta was cooking; then we saw the ripe avocado.  Okay that sounds good.  Here’s a fresh tomato; that sounds good also.  The dish was still easy; it just had more depth of flavor to it.

Our newest evolution – Island Pasta.

Mais C’est Bon!

Enjoy!!    Continue reading “Island Pasta”

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Shrimp and Green Chile Cajun Pasta

Cajun French: la soupe (la soop) – soup

 

This is a Mexican sopa seca, “dry soup”, which we have made Cajun. The reason it is called “dry soup” is that the pasta cooks in only the amount of liquid it can absorb. The dish lends itself well to being served as a side without seafood or meat. It is a great pot luck dinner dish.

Mais C’est Bon!

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Crabmeat and Pasta

Cajun French:  l’ail (l’a-ee)  –  garlic

 

Having crabmeat and greens in the frig and needing to use them, we decided to put them together and serve with pasta and lots of garlic.  This dish will make everyone smile and go back for seconds and thirds.  The dish could be turned into a casserole and would be great for a pot luck.

Mais C’est Bon!

Enjoy!! Continue reading “Crabmeat and Pasta”

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