Blackeye peas and braised cabbage are two foods which are typically eaten on New Year’s Day here in Louisiana. My dear Cajun next door neighbor — who was just a little suspicious — always made sure we had these foods as they represent good luck and wealth for the new year. Most grocery stores have deep cardboard containers of cabbage for sale in late December. I found a few remaining very large heads of cabbage in January. I love cabbage; who can pass up a nine-pound cabbage for 55 cents? But they need to be cooked soon as the Vitamin C in the cabbage decreases over time. And so I made several dishes with this cabbage. My favorite was a savory soup made in my Instant Pot containing very lean top sirloin steak, beef broth, cabbage and diced tomatoes. I just love this combination of ingredients.Continue reading
Autumn is the season for pumpkin, gourds, winter squash, apples and sweet potatoes. I look forward to cooler weather and all the fall produce. In addition to providing decoration for our homes and yards, pumpkin and winter squash are extremely tasty — when properly cooked. In my opinion, there is no comparison between freshly cooked pumpkin and the canned variety. My husband recently brought home several small “sugar pumpkins” or “pie pumpkins.” Okay, now I get to cook them! But, I’m ready. These pumpkins have a very mild, slightly sweet flavor and can be used in many recipes. Today I made a small batch of absolutely delicious “Coconut Curry Pumpkin Soup.” Although some recipes for this soup are complicated, this Thai-inspired soup is extremely easy to make.Continue reading
I love vine-ripe summer tomatoes and chilled gazpacho is a good way to use some of these tomatoes. This soup recipe brings out the best flavor of the tomatoes and also the other vegetables in the soup — cucumbers, jalapeno, red peppers, garlic and red onions. Serve with a panini sandwich on a hot summer day for a satisfying lunch. I think that the best gazpacho is one which is bursting in fresh vegetable flavors, but not with any lingering “raw” ingredient taste. This recipe, from Louisiana Cookin’ magazine, manages to accomplish that idea.Continue reading
Here’s a delicious and easy recipe for Louisiana crawfish — “Crawfish and Corn Bisque.” Crawfish season in Louisiana has arrived and it is time to cook up some crawfish recipes. Our local Rouse’s Supermarket serves a very tasty version of “Crawfish and Corn Bisque” on their soup and salad bar. Surprised to find crawfish soup at a grocery store? The Rouse folks are from New Orleans and they do know how to cook. I like to occasionally stop by and pick up a quick noon meal at Rouse’s lunch counter; this time they were serving the soup. I have been contemplating making the bisque myself and decided to concoct make my own recipe by combining ideas from several Louisiana chefs and sources.Continue reading
Here’s an easy and very tasty recipe for “Chili Con Carne.” This is a great concoction for cold winter weather to warm up the body and soul. Or make a pot of “Chili Con Carne” next weekend and watch the football Super Bowl game — your family can help themselves to the chili and you won’t miss a football play. The recipe includes dried red beans –giving it a Louisiana “touch” — as certainly the dried version of red beans is used in traditional New Orleans cooking. I made this chili several times to tweak the recipe and the result is a pleasing blend of chili peppers and seasonings, tomatoes, kidney beans and beef. The chili has “bite” but no one component overpowers the other. I think I got this recipe “just right.” With the dried beans, this recipe takes several hours to cook — so start early in the day.Continue reading
For Thanksgiving we served “Smoked Turkey Breast with Cajun Infused Spices” which we cooked in my brand new tabletop smoker purchased at Buc-ee’s — that Texas mega-road gas station and convenience store highway stop. The turkey was delicious; but what stole the show was the “Chipotle Chili” made with some of the leftover turkey breast. The chili recipe is a creation of my brother and his college-aged daughter. They did some cooking while they were quarantined in their Boston home this past summer during the pandemic. I believe that this dish is a “throw in the pot” stew made with ingredients which they found while sorting through their kitchen cupboard. Well, they got the seasonings just right and the chili has a great “Cajun kick’ proving that Yankees can indeed cook seasoned dishes. And it is a very healthy recipe which includes carrots, black beans, tomatoes and ground turkey rather than beef. I made the chili using leftover turkey. Here’s what I did to make this very, very easy chili recipe. But first, I must tell the Texas Buc-ee’s story and brag about my smoker.Continue reading
Here’s an interesting combination of ingredients – pork, sweet potatoes and tomatillos plus poblano peppers. I had never heard of the vegetable, the tomatillo, until recently and decided to give this ingredient a try. Plus, sweet potatoes are in season in autumn and I always like to feature several recipes with this Louisiana agricultural product on my blog each year. The poblano peppers and tomatillos give just amount of “zing” to flavor the pork and sweet potatoes to make a really tasty stew.Continue reading
Here’s a different sort of soup recipe; it is very tasty — “Italian Wedding Soup.” I was excited to find a recipe which includes fresh dill — now have a good use for the herb which grows in my garden. Although the soup is often served at weddings (and June is a popular wedding month) the title actually refers to the “marriage” of the flavors in the soup — not the actual wedding. But please serve this soup any time of the year — the hearty soup is also very healthy and satisfying. . Continue reading
Let’s begin the new year by cooking something new: Anasazi beans. These heirloom beans have an interesting history. The beans shown here are from a farmer’s market in Taos, New Mexico, which is the closest town to the Taos Pueblos. My brother’s family purchased the beans while on a cross-country driving trip from California. Along the way they visited several American Native Indian cliff dwelling sites and ruins. I made a hearty soup with the beans.
Here’s a lentil soup that invites you to come back for a second helping. If you are not sure if you like lentils, then try this soup. It is smooth and flavorful — one of those recipes that I’ve held on to for years from an old Bon Appétit magazine. And it fits into a healthy Mediterranean Diet.