Cajun Cooking for your anniversary?
Cajun Cooking
I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could try Cajun Cooking. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.
Thank you and hugs from Italy 
Cajun Cooking
Traditional Cajun Cooking would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)
With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)
DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!
Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!
For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com
Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)
Good Luck & happy anniversary.
Cajun Cooking
Coffee Contributes 31% Of Total Daily Antioxidants
“Coffee is the number one antioxidant molecule in the American diet,” claims expert on polyphenols at symposium of science writers
Dr. Vinson is Professor in the Department of Chemistry at the University of Scranton in Pennsylvania. He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
The chemist said that chronic diseases cost our society over $200 billion per year in medical costs and lost productivity. He explained, “These diseases have a pathology that is initiated by free radicals. Recent epidemiology has shown that polyphenols consumed in foods may be the major agents responsible for their health benefits – not the antioxidant vitamins C and E as we’d all originally assumed. Unfortunately, measuring individual phenolic compounds is a difficult if not impossible task, due to the very large number – it’s 8000 and growing – of these compounds in plants. And that’s just one of the obstacles we encounter.
Dr. Vinson’s group accepted the challenge, “Our research group used market samples of common fruits, vegetables, spices, nuts, grains, oils and beverages to determine the total amount of phenols in foods and beverages using an analysis that measures the extract’s antioxidant activity. We also measured the quality of antioxidants in foods and beverages by means of an in vitro ‘heart disease in a test tube’ model.”
Dr. Vinson told the group that foods and beverages are better antioxidants than are antioxidant vitamins. He noted, “With the polyphenol content data and the USDA database of per capita food consumption, the contribution of each type of food to the average estimated intake of phenolic antioxidants was calculated for 2003. Total per capita phenolic antioxidants in the United States diet was 2.2 g. Polyphenols are the major antioxidants in foods and beverages, with the vitamins primarily being minor contributors. The beverage group produced the largest percentage of the total per capita intake of phenolic antioxidants – totaling 49%.”
Professor Vinson explained that “Coffee was the largest single contributor on a daily basis for the average American, contributing 31% of the total daily antioxidants. Coffee is high in phenolic acids and chlorogenic acid, and is the number one antioxidant molecule in the American diet.”
“But do high polyphenol foods and beverages act as antioxidants in the body?” he asked. “Coffee given to humans increases plasma antioxidant capacity, and the polyphenol metabolites act as antioxidants at the level of low density lipoprotein (LDL), decreasing its oxidizability, a possible benefit for slowing down the atherosclerosis process and lowering the risk of heart disease. Recent studies have shown that milk drunk in coffee does not inhibit the absorption of polyphenols in a cell and animal experiment, although recent research suggests that milk in tea interferes with biological effect and presumably antioxidant absorption. Other high polyphenol foods such as tea, chocolate and red wine have the same effects on plasma antioxidant capacity and LDL oxidation.”
Dr. Vinson said that polyphenols, including those in coffee, can also affect oxidative stress by acting both directly as antioxidants and indirectly by affecting cell signaling and gene expression. He concluded, “Polyphenols have antioxidant, anti-inflammatory, antiproliferative, anti-angiogenic, antithrombic and vasorelaxive properties, which can affect disease and its pathology.”
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Cajun Recipes for my anniversary?
I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could have a cajun menu. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.
Thank you and hugs from Italy
Traditional Cajun recipes would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)
With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)
DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!
Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!
For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com
Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)
Good Luck & happy anniversary.
Diet Ideas for a Picky Eater?
I am 24 years old and at my highest weight ever. I am 5′ 7" and currently weigh 192 pounds. I recently quit smoking and have taken up eating in its place. I have an exercise program in place, but can’t seem to find a diet to go along with it. I am extremely picky. I basically eat chicken, most fruits and vegetables, bread, dairy products, and pasta. I live in Southern Louisiana (where we are known for our amazing cajun food) but I don’t like any type of seafood, including fish, I don’t care for any type of bean or peas, not big on red meat, and can’t eat pork because it gives me migraines. Help!! Any ideas are appreciated. I would like to get back down between 145-160. I know it will take a while, but I am willing to give it a try!
Here is a suggestion: (If you liked it or if it worked for you, you can replace the items with your own preferences)
1-Breakfast – Do not skip this one, EVER
– 150 ml of %3.5 ORGANIC milk or 250 ml of %1 ORGANIC milk
[You can save some of it for your morning coffee with 2 cubes of sugar]
Total calories: 150 to 200
2- Lunch (350 cal, max)
- Chicken noodle soup + Small bun
3- afternoon break
-1 Cup of coffee with soy milk and 1-2 sugar (Max, 100 calories)
4 – Dinner (800 Calories)
- Rice or Potato: 100 – 120 gr + 150gr Chicken breast: Grilled and seasoned with lemon and herbs + Baked or grilled tomatoes (Salted)
5- Before sleep
-Tea with 2 whole grain cookies (70 Calories)
______________________________________________
All calories together: 1550 (Max)
Add 150 cal fruits, whenever you desire.
You’ll loose 2 lb a week (avg)
Supplements: If you like, 1 multivitamin a day, 5 days a week
Good Luck
Cajun Ratatouille Recipe : Adding Seasonings for Cajun Ratatouille
Learn how to add seasonings for Cajun ratatouille in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:9
What is ur hubby’s fav dinner?
I have a bf who is picky with vegetables but corn! He is from Louisiana and love cajun foods and seafoods but im getting tired of those foods! He also is crazy over meats and noodles such as alfred chicken, meatballs, cheese spaghetti, etc but I want try cook different and hope that he will love my cook…is there any good recipes? =D thanks!
Lord yes, honey, i do declare, my man loooves the spicy food too!!! I tell ya what, buttercup, try to throw on a little green peppers and onions on some italian sausages in the oven and see if he likes that. Also use paul prudhommes blackened seasoning, it works miracles, baby! If he dont like that, just let him settle with some popeyes chicken and a sam jackson beer, laws yes, we works hard in the kitchen and them men folk dont appreciate it! but give it a shot, butterbean, you never know. Godd luck curly sue!
Cajun Ratatouille Recipe : How to Bake Cajun Ratatouille
Learn how to bake your delicious Cajun ratatouille in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:1
Cajun Ratatouille Recipe : Dicing Tomatoes for Cajun Ratatouille
Learn how to dice tomatoes for Cajun ratatouille with expert cooking tips in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:11
Cajun Ratatouille Recipe : Dicing Eggplant for Cajun Ratatouille
Learn how to dice eggplant for Cajun ratatouille with expert cooking tips in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:15