Yesterday I gave a Creole-style Jambalaya demo at the Charlottesville Vegetarian Festival. I promised I’d post a recipe so here it is. Remember that you can sub in any type of veggies you’d like in place of or in addition to the squash. I use them because they do a great job of soaking up flavors (and they cooked fast for the purpose of the demo) but mushrooms, greens like kale or chard, or even veggie sausages would be delicious. My apologies for not having a photo of the Jambalaya, but I’ll be sure to add one to this post the next time I cook it.
Heat the oil or butter in a heavy bottom pot over medium heat. Add the onions, celery, bell peppers and garlic and sauté until translucent, about 5 minutes. Add the tomatoes and your other veggies and sauté until the tomatoes have melted into a sauce, about another 5 minutes. Add in the Creole seasoning and then the rice and veggie stock. Stir the pot to mix thoroughly and then turn the heat down to low. Place the lid on the pot and let your Jambalaya cook about 30 minutes or until the rice is cooked through. Garnish with green onions and plenty of hot sauce.
Note: If you are making this in a rush you can cook the rice separately and add it in with the veggies once they are cooked to your liking. It’s not the traditional way to do it, but it does make this an easy week-night dinner that cooks in under 30 minutes.
This was by far my cat’s favorite eat local challenge dish… I think she stole five or six bites of crab when i wasn’t looking.
6 boiled blue crabs, cleaned with shells reserved (Being from Maryland, I am no stranger to picking crabs, so I bought mine whole from Rouses but you could definitely buy crab meat or use shrimp instead)
6 ears white or sweet corn, shucked and stalks reserved
3 tbsp butter
4 green onions, diced, and greens reserved for garnish
2 bell peppers, diced
2 tomatoes, chopped
5 small red potatoes, finely diced
1 cup half and half
3 tbsp lemon juice
Fresh herbs (I used thyme and oregano)
For the crab Stock: Boil the crab shells (minus the lungs) with 8 cups of water the corn stalks for 20 minutes or until your apartment smells like the Westwego fish market. Strain the crab and corn from the stock.
For the Soup: Add butter to a large soup pot on medium heat. Once the butter is melted, add the white parts of the onions, bell peppers, and fresh herbs to the pot and cook until soft. Add the potatoes, tomatoes, half of the corn kernels, and crab stock and simmer for 20-25 minutes, or until the potatoes are tender. Blend the soup with a hand blender and return to the stove. Add cream and reserved corn kernel’s and simmer for 5 minutes. Add crab, lemon, and green onion tops and continue to cook until the crab is heated through. Season with salt and white pepper.
Shrimp Remoulade is one of my favorite dishes. I received green tomatoes in my Inglewood Farms CSA box last week, and since I was having a few friends over for dinner, I decided to fry them up and serve them with shrimp remoulade. In order to stretch the 2 lbs of shell on shrimp I had, I added boiled eggs and potatoes into the remoulade sauce and had plenty of leftovers.
For the boiled shrimp:
4 tbsp kosher salt
4 bay leaves
3 lbs jumbo shrimp with heads and shells still on
For the Remoulade sauce:
1 cup mayonnaise or goat yogurt ( I used a ratio of 1:3)
¼ cup Dijon mustard
1/3 cup chopped homemade pickles
¼ red onion, minced
1 green onion, minced
1 tablespoon cane vinegar
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
6 boiled Eggs, chopped
5 small potatoes chopped
1. For the boiled shrimp, put the salt, lemon, and bay leaves, into a large pot. Add 1 gallon cold water and boil over high heat for 10 minutes. Add the shrimp, turn off the heat, replace the lid, and let sit for 4 minutes. Drain the shrimp and plunge them into a large bowl of ice water to stop them from cooking. Drain the shrimp once they are cool. Peel the shrimp and devein them.
2. For the remoulade sauce, combine the mayonnaise, mustard, onions, vinegar, lemon juice, hot sauce, eggs, and hot sauce in a large bowl and stir well. Set aside.
4. Toss the shrimp in the remoulade sauce. Serve the shrimp with cornmeal battered, fried green tomatoes!
Adapted from My New Orleans: The Cookbook by John Besh / Andrews McMeel Publishing
Before last Monday, I had never made red beans and rice… I know, I know. I discovered that this is pretty much the perfect lazy locavore dish. Just as long as you remember to soak the beans the night before you want to make this, all it takes is 5 minutes of prep in the morning and by the time you get home from work. Voila! A healthy, hearty meal with tons of leftovers.
1 pound dried red beans
1 sweet onion, chopped
1 pound ham shank
2 creole tomatoes chopped
3 tbsp chopped fresh oregano
4 tbsp brown sugar
2 tbsp steens cane vinegar
Salt and pepper to taste
Hot cooked long-grain rice
Hot sauce and chopped green onions or pickled red onions
1. Soak the beans in a mixing bowl full of water overnight
2. Drain the beans
3. Combine beans, onion, ham, tomatoes, oregano, sugar, and 7 cups water in a 4-qt. slow cooker. Cover and cook on low for 8 hours.
4. Remove the lid from the pot. Add the cane vinegar and a dash of hot sauce and cook on high for an hour, or until the water is evaporated
5. Serve red beans with hot cooked rice, hot sauce, and chopped onions
6. I have another batch slow cooking today, with ground goat! Yum.
This past Thursday I picked up my first share of my Inglewood Farm CSA at La Divina on Magazine Street.
The box included:
I am loving this CSA as much as I do Hollygrove’s Box. The main difference is the quantity of each item- It’s much easier to create dishes when you have a pound of each ingredient instead of a small amount of lots of ingredients.
So far I have made red beans and lamb stew with the peppers, pickles with some of the green tomatoes, beet salad, and baba ganoush with the eggplants. I plan on giving the kale to one of my friends so she can make kale chips, sauteing the green beans, and frying up the rest of the tomatoes to go with shrimp remoulade. Yum!
The past two years that I completed the locavore challenge I ate pretty much the same thing for breakfast every morning- some variation of fruit with yogurt or milk.
Last week I got the inspiration to try something a little different and so I made a loaf of Strawberry Pecan Zucchini Bread.
Adapted from Smitten Kitchen
1 cup oil
1 cup brown sugar or 2/3 cups cane syrup
2 1/2 cups grated zucchini
3 cups brown rice flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans
1 cup chopped strawberries
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. In a large bowl, beat the eggs with a whisk. Mix in oil, sugar, zucchini and strawberries.
Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, and nuts. Stir this into the egg mixture.
Bake loaf for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
Serve with fresh fruit and a tall glass of milk.
This also makes an excellent on the go snack.
Yesterday when I got home from the Crescent City Farmers Market I put a lamb shoulder covered in a yogurt/mint blend in the slow cooker.
3 lb leg of lamb
1 cup mint leaves
1 cup goat yogurt
1 diced onion
1 diced tomato
8 cups diced veggies (I used carrot, eggplant, squash, and potatoes)
4 cups water
Season the lamb with salt and place in the slow cooker on high heat, searing all sides. Blend mint and yogurt to make a sauce. Once the lamb is done searing cover it with half of the yogurt mixture. Add onion, 1 cup of water, and the tomato. Slow cook for 4 hours, turning lamb once. Add the diced veggies, and cook for another 4 hours, stirring occasionally.
Once the lamb is tender, remove the bones and shred the meat with a fork. I reserved about 1/3 for sandwiches and returned the rest to the pot. Once the meat is reheated serve over local grits and top with remaining yogurt.