Posts tagged "short"

Vegetarian/vegan Cajun recipes?

I am wanting to attempt something totally different but stay within a vegetarian/vegan approach. I also want to attempt to impress some friends that are really into Cajun food.

Looking for something more than just rice dishes – possibly even a version of jambalaya.

While I have learned to make several Indian dishes – not that many people really eat that sort of thing -where I live except for one friend of mine in the area.

My personal quest is to figure out how to make – and have them taste GOOD – things that people already eat – but make them in a totally vegetarian/vegan approach in my cooking.

Cooking Italian, Irish – even some Czech dishes – haven’t been a problem for me to adapt and make in ways that others really enjoyed – some not even knowing that they were not eating meat based foods. Going to go up to my friends so that I can learn how to make better sushi – totally vegetarian of course – from a friends mother (Japanese woman over 80 years old).

My sticking point – has been cooking anything that is Cajun that really TASTES like something that is authentic Cajun that is vegetarian – talking main dish all the way down to desserts if I can.

Suggestions of tried and true recopies greatly appreciated.
So – the vegetarian ‘meat’ isn’t added till shortly before the end of the cooking time.

Is this enough time to give it the ‘taste’ of the ‘real thing’ – or is it better to let sit over night and re-heat it to give it more time to get the flavor from the ‘meat’?

Also any desert recipes?

Cajun Vegetarian Patties
2 cups cooked red beans
1 cup chopped celery
3/4 cup brown rice flour
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1 medium green pepper, chopped
2 cloves garlic, pressed
2 tsp salt
1 tsp thyme
1/2 tsp oregano
1/4 tsp black pepper
1/8 tsp dry mustard
1/8 tsp cayenne pepper

Preheat the oven to 350 degrees F. With a spoon or your hands, mix all the ingredients together until well blended, and form into burgers. Arrange the burgers on an oiled baking sheet, and bake for 15 minutes on each side until browned.
——————————————————————————–

JAMBALAYA (Vegan)

Ingredients:

1 1/2 tablespoon oil
1 green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 medium onion, minced
2 teaspoon filé powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon dried thyme
1 teaspoon Tabasco sauce
3 cup canned tomatoes, drained and chopped
8 ounce soysausage links, cut into small pieces
8 ounce seitan, cut into small pieces
1 cup cooked kidney beans
1 cup water
Cooked rice

Instructions:
In a large saucepan saute bell pepper, celery, garlic, and onion in 1/2 tablespoon oil over medium heat. Cover and cook over medium heat for 6-7 minutes, stirring occasionally. Remove cover, add 1 cup water, filé powder, salt, cayenne, thyme, Tabasco sauce, and tomatoes to the mixture. Bring to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, for 15 minutes or until sauce thickens. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Add soysausage and seitan, cook for 5 minutes or until lightly browned, then add to the tomato mixture. Adjust seasonings to taste and simmer for 5 more minutes. Serve over rice. NOte: Double the amount of kidney beans if you don\’t use seitan.

Serving size: 4-6

Prep time: 45 minutes

EDIT- I think either way is ok. If you add the meat, leave it overnight, and reheat it the next day, it will give it chance for the flavour to suffusetime instea. But you can add the meat before the end of the cooking d. It will still taste really good.


Cajun Cooking Hawaiian Shirt

Cajun Cooking Hawaiian Shirt

55% cotton/45% rayon prints / Short sleeve camp shirt, Hemmed bottom with side vents,Left chest patch pocket / Machine washable / Unisex Sizes: Med – 2XL, Check drop down list for sizes available / Exciting shirts that can really brighten up your home or restaurant..

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Has anyone ever made REAL cajun/ creole food?

Can you give me an awesome recipe for a theme luncheon we have coming up… I need a really good recipe – preferably one that you have tried and liked before…

I am from New Orleans and these are some of the easier creole recipes you can make. Enjoy them.

CHICKEN AND SAUSAGE GUMBO

4 pounds chicken
10 cups chicken broth
1 cup vegetable oil
½ teaspoon thyme
1 cup flour
1 pound smoked sausage, sliced
2 medium onions, chopped
1 pint drained oysters (optional)
1 bell pepper, chopped
2 Tablespoons green onions, chopped
2 ribs celery, chopped
1 Tablespoon parsley, chopped

Season the chicken with garlic salt and red pepper. Set aside. In a large pot, make a dark roux by combining flour and oil, stirring constantly. Add bell pepper, onion and celery to the roux and cook until soft (5-6 minutes). Add chicken broth and chicken pieces. Bring to boil, reduce heat to medium, stir in thyme and cook for 1 hour. Add sausage and cook for another hour until chicken tender. Adjust seasoning if needed. Add green onion and parsley. Stir well. Add oysters if you choose to add them (Actually, I usually don’t!)

CREAM OF CRAWFISH SOUP

1 stick butter
½ cup grated onion
½ cup flour
1 pound crawfish tails
½ bunch green onions
2 cups Half and Half
2 cups whipping cream
2 cups chicken stock
1 teaspoon red pepper
2 teaspoons garlic powder
2 teaspoons onion powder

In a saucepan, melt butter. Stir in onion and sauté for five minutes. Stir in flour. Cook about 2 minutes until mixture thickens. Add hot chicken stock and stir well. Simmer for 5 minutes stirring constantly.

In a food processor, grind crawfish and green onions. Add to soup base. Mix well and simmer for 5 minutes while stirring constantly. Add Half and Half and cream and reduce heat to low. Simmer for 5 minutes. Stir in seasonings and remove pot from heat.

SHRIMP REMOULADE
The Old Roosevelt Hotel’s recipe

2 egg yolks
1 cup Creole mustard
¼ cup vinegar
Juice of 1 lemon
2 cups salad oil
1 bunch minced green onions
½ stalk celery, minced
4 pounds boiled shrimp, peeled, deveined

Blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Slowly add oil, beating constantly. Once thickened, add green onions and celery. Mix sauce with shrimp and refrigerate for 4 hours before serving.

BLACK EYED PEAS
Fresh will be out of season, so look for dried or look in your freeezer section and you may find them frozen by Pic’d Sweet.

2 quarts. water (or chicken broth)
1 # hickory bacon, cut in pieces
1 # smoked sausage, chunked
1 smoked ham hock
2 cups diced onions
¾ cup diced celery
¼ teaspoon garlic powder
½ teaspoon thyme
1 Tablespoon sweet basil
4 bay leaves
1 # black eyed peas
3 Tablespoons bacon drippings
Salt and black pepper to taste
6 cups cooked long-grain rice

Rinse the peas well under cold running water and set them aside to drain. In a 5-quart heavy aluminum Dutch oven with a tight-fitting lid bring the two quarts of water or broth to a rapid boil. Drop into the water the bacon, smoked sausage and ham hock.

Bring the water to a slow boil and cook the meats for 15 minutes (covered) until they form a rich flavored stock. Stir in the onions, celery, garlic powder, thyme, sweet basil, and bay leaves, cover and cook over medium heat until the vegetables soften —about 15 minutes.

Stir in the black eyed peas and the bacon drippings well, making sure the mixture is uniformly blended. Bring the peas to a boil, but immediately reduce to a simmer, cover and cook until rich and creamy, stirring so they don’t stick. (dried peas take about two hours on a very low fire).

About 20 minutes before serving, sprinkle in the salt and pepper and season the peas to taste. Remember—you already have salt in the bacon as well as in the smoked sausage, so you may not need to add much more.

“Fresh” blackeyed peas, unlike the dried variety, need to be cooked for only 20 to 30 minutes before they are ready to serve.

Serve over rice

JAMBALAYA
This is a great short cut version of jambalaya that uses canned broths and is one of the easiest recipes you will ever make. It is great for pot luck lunches/dinners because it is not expensive to make and serves a lot of people. Just don’t tell my grandma I am taking short cuts!

1 pound sausage
2 pounds peeled shrimp or 3-4 cooked, chopped chicken
1 can Campbell’s beef bouillon
1 can Campbell’s french onion soup
8 ounces tomato sauce
1 stick butter
1 ¼ cups chopped bell pepper
¼ cup chopped green onion
¼ cup chopped parsley
1 pound (orange box) Uncle Ben’s
season to taste

Mix cubed chicken and sliced sausage and all other ingredients in baking pan, bake covered 350 for 1 hour and 15 min. Stir every 15-20 min.

SHRIMP CREOLE
2 pounds peeled/deveined shrimp
2 Tablespoons cooking oil
1 large onion (finely chopped)
1 clove of garlic (chopped)
2 Tablespoons chopped green pepper
1 Tablespoon flour
8 ounces tomato sauce
12- 16 ounces of water
2 Tablespoons chopped parsley
thyme
salt and pepper

Heat oil over medium heat. Add onions and cook until soft. Add garlic and green pepper, sauté two minutes. Stir in flour until well blended. Stir in tomato sauce. Simmer for five minutes. Stir in water, thyme, salt, pepper, parsley and shrimp. Simmer covered for 30 minutes. Serve over rice.

And if you want an authentic creole dessert:

Pralines
2 1/4 c sugar
1 c whole milk
3/4 can evap milk
1 heaping c pecans
1 tea vanilla
2 Table butter

Cook sugar, milk, evaporated milk and butter, stirring constantly, over medium heat to soft ball stage. Add vanilla. Slowly add pecans stirring constantly. Cool 15 minutes. Pour 2" apart on waxed paper and cool.

or

Buttered Pecan Pie
¼ cup unsalted butter
½ cup light corn syrup
¾ cup heavy cream
1 teaspoon vanilla
1 cup light brown sugar, firmly packed
3 eggs
¼ teaspoon salt
1 ½ cups toasted pecans
9” pie shell

Preheat oven to 375. In a medium saucepan, heat butter over low heat until it turns golden-amber; do not burn. Immediately pour in cream to stop cooking and pour mixture into a mixing bowl. Blend in brown sugar, salt, corn syrup and vanilla. Beat in eggs by hand until well blended. Stir in pecans.

Pour into shell (crimp edges as high as possible) and cover edges with foil. Bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes or until filling is set and pastry golden. Cool at least 2 hours before serving.

To toast pecans: spread pecans on cookie sheet and bake in 375 degree oven for 5-10 minutes, stirring every 2 minutes.


The Magic of Orlando Extends Beyond Disneyworld

Orlando, Florida, is a popular choice for parents who want to take their kids on a short break this April. After all, Disneyworld – the world’s favourite children’s theme park – is located there and thus provides an excellent place to let your children run amok! However, next time you’re in Orlando for some family fun, try and look beyond Disneyworld as April in Orlando could hold some very interesting surprises!

One of the most high profile events in Orlando’s April Calendar is the Central Florida Fair. Running since 1912, the Central Florida Fair offers food, exhibits, music, rides and entertainment for the entire family – so if Mickey ever gets a little too much, your kids will get to enjoy something non-Disney related in Orlando. The 2007 Central Florida Fair boasts a variety of attractions, including Kenya Safari Acrobats, the Sunburst Beauty Pageant & Baby Contest (open to girls and women aged 4 to 27 years) and the Frisco Brothers Exotic Annual Exhibit & Show, which is back for a remarkable eighth year running.

If you’re looking for some active fun in Orlando this spring, why not take your kids down to the Soap Box Derby Rally. Whether you’re a first time driver or an experienced soap box racer, make sure you seize this chance! Race cars will be available to drivers at the rally free of charge; and each driver will be able to make several test runs down the track to see if the Soap Box Derby Rally floats your boat. And since the Soap Box Derby Rally is restricted to drivers aged 7 to 16, you know your kids will be safe and have fun with other children their own age.

Finally, one of Orlando’s most exciting festivals held in April is the Rajuncajun Crawfish Festival. This exciting festival has been an annual fixture in Orlando’s calendar since 1989 and brings the smells, sounds and tastes of the famous Louisiana Cajun Country to Florida. With sizzling Louisiana-style Cajun and Zydeco music, a relaxed atmosphere and first-class Louisiana cuisine, you and your family are sure to have a wonderful time at the Rajuncajun Crawfish festival! Whether it’s bluegrass, fiddle or classic rock music you love, the Rajuncajun Crawfish Festival will offer you all this and more, accompanied by a Cajun buffet that includes double dipped black bayou fried chicken, corn on the cob, shrimp head-on Louisiana style, red creamer potatoes and more besides.

If you’re planning on a family holiday to Orlando in April, why not opt for a hotel suite for a more cosy family accommodation experience. You’ll find plenty of hotels and hotel suites in Orlando at your disposal, so you and your family will be able to enjoy the magic of Orlando in peace and comfort – whether you choose to spend it in Disneyworld or not!

Andrew Regan
http://www.articlesbase.com/travel-articles/the-magic-of-orlando-extends-beyond-disneyworld-120525.html


Cooking Crawfish Cajun Style

This is a short video of my family having a good time cooking crawfish cajun style in Louisiana.

Enjoy,

Eric
aka
JoeHandsome99
http://www.AroundTuitVideos.com

Duration : 0:5:39

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West Coast Native American versus Cajun foods and food habits within these two cultural groups.?hat would you?

West Coast Native American versus Cajun foods and food habits within these two cultural groups.

I am writing a short essay for a tough teacher and want to provide a creative prospective and need a foundation- not asking for the essay, just a few ideas to spark my creativity! Thanks

both use shrimp, and sea food. Plenty of peppers, spicy.

Binette, and Frybread share ingredients and preparation.

I’m going by post contact a bit here.

Cajun ARE technically ‘Indian"

we both dip our breads in sauces, eat with our hands.
ROE is a delicacy on both ends.

Hope this helps


West Coast Native American versus Cajun foods and food habits within these two cultural groups.?

West Coast Native American versus Cajun foods and food habits within these two cultural groups.

I am writing a short essay for a tough teacher and want to provide a creative prospective and need a foundation- not asking for the essay, just a few ideas to spark my creativity! Thanks

about like comparing apples and oranges. i live in pacific northwest, the only similarities i see is heavy use of seafood and game.


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Eden Foods Rice & Cajun Small Red Beans, Organic

Eden Foods Rice & Cajun Small Red Beans, Organic

Eden Organic Rice & Beans contains USA family farm organically grown Small Red Beans and Lundberg Short Grain Brown Rice combined with organic Cajun spices and organic vegetables. Whole grain and beans are central in a healthy diet. Quick and easy, just open, heat, stir and serve.

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My daughter has to bring Cajun food for her class. Any ideas what she can bring that won’t need to be heated?

I know how to cook jambalaya, gumbo, etc, but what can she bring that’s more like a snack?

Are Pralines Cajun?

Yes, pralines are Cajun…also you could help her with beignets.

Beignets
Creole Doughnuts

Ingredients:
1/2 cup boiling water
2 tbsp. shortening
1/4 cup sugar
1/2 tsp. salt
1/2 cup evaporated milk
1/2 package yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups silted flour (approximately)
Confectioners sugar

Cooking Instructions:
Pour boiling water over shortening, sugar and salt.
Add milk and let stand until warm.
Dissolve yeast in warm water and add to milk mixture with the beaten egg.
Stir in 2 cups flour. Beat. Add enough flour to make a soft dough.
Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; chill until ready to use.
Roll dough to 1/8-inch thickness.
Do not let dough rise before frying.
Cut into squares and fry, a few at a time, in deep hot fat (360 F); brown on one side, turn and brown on other.
Drain on absorbent paper.
Sprinkle with confectioners sugar.
Yields 2 1/2 dozen


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