Here’s another recipe for Louisiana crawfish — Crawfish Pasta Salad. This is a different take on using crawfish. Mixed in with pasta, the recipe is really quite tasty. The recipe is one I’ve kept for years — never throw away a good recipe.
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Boiled crawfish in the springtime is a unique Louisiana custom. As spring bursts into the air and the weather warms up, crawfish come out of their burrows. We get a few short months of eating these freshwater crustaceans. I have several favorite recipes for cooking with crawfish. This recipe comes from Aunt Gaye who stated, “this is the best recipe I’ve seen in a long time.” The casserole reminds me of a spicy quiche, full of vegetables, cheese, cornbread and crawfish.
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A healthy diet includes eating plenty of foods high in fiber. Western diets–with all our processed foods–typically fall short of the recommended fiber intake. Dried beans, peas and lentils provide substantial amounts of fiber and can greatly boost the fiber in meals. I love baked beans and have made many variations over the past year. Here are several of my recipes.
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This year I’m making Mulligan Stew as a tribute to St. Patrick’s Day. The stew is a variation of Irish Stew and is full of hearty meat, potatoes and root vegetables. My recipe includes some unusual ingredients–sausage, cauliflower and Brussels sprouts–which makes a delicious concoction. Mulligan Stew is also known as Hobo Stew–a stew cooked over an open fire with contributions of food items gathered by the hobos.
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What’s the best way to eat beets? Not a very popular vegetable; but there are several ways to cook beets that make them surprisingly scrumptious. I have a few fresh beets growing in my garden this winter. I’m using them in a very simple and healthy recipe for pickled beets and ginger. The ginger adds a pungent surprise to this dish.
beyondgumbo 