Monday, June 25, 2012

Crawfish Etouffee


This is the real deal – this southern treat was made for me by Pat F., a master gardener, cook, seamstress, and decorator. She and her husband were wonderful neighbors. Just a taste of this recipe brings back dear memories of their hospitality, warmth, and generosity. Isn't it amazing how good comfort food can do that?

Crawfish Etouffee

1 lb. crayfish tails
1/2 c. butter, DF margarine or olive oil
1 T. GF flour
     (flours with bean content brown well for roux-based sauces)
2 medium onions, chopped fine
1 bell pepper, chopped fine
2-3 cloves garlic, minced
1/2 can Rotel Chile
2 stocks celery, chopped fine
3 green onion tops
2 T. chopped parsley
salt and pepper to taste
cayenne
lemon


Melt butter or oil in skillet.

Add flour and stir until blended.

Add onion, pepper, celery, garlic, and Rotel.

Cook until tender over low heat.

Add crayfish and cook 20 minutes.

Add seasonings to taste, simmer until seasonings blend. Serve with rice.



Note: You can find crayfish tails in some supermarket frozen food sections.


Monday, June 11, 2012

Sesame Carrot Salad

This is a simple, delicious salad to add to your last-minute meal idea list.
I always seem to have a bag of carrots in the refrigerator, and my kids love them. With this recipe, you can make a delicious, savory salad quicker than you can say "what's for dinner?"

Sesame Carrot Salad
3 large carrots
1 T. seasoned rice vinegar (or white wine vinegar if you prefer a grain-free dish)
1 T. sesame oil
1 t. sesame seeds
2 scallions, sliced thinly
salt and pepper to taste

Julienne carrots with a mandoline, a chef's knife, or my favorite new gadget, a julienne peeler (I have a Titan Julienne Peeler and love it). Add remaining ingredients and toss together in a serving bowl.
Wasn't that quick?
Enjoy!

Monday, June 4, 2012

Green Spaghetti (Zucchini!)

Zucchini season will be in full swing before we know it. It'll be good to have this easy, delicious, versatile recipe ready to serve up this abundant veggie. Try it topped with a pasta sauce or as a side for grilled meat. It's simply delicious.

Green Spaghetti (Zucchini!)
Two medium zucchini
1/2 clove garlic
olive oil
salt and pepper

Julienne zucchini with a mandoline, a chef's knife, or my favorite new gadget, a julienne peeler (I have a Titan Julienne Peeler and love it).

Heat a saute pan over medium-hight heat. Add olive oil and cook garlic for 30 seconds. Add julienned zucchini and toss continually until warmed through, yet still al dente (about 3 minutes). Salt and pepper to taste and serve immediately.

Enjoy!