Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

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[jaybird]

Converted rice? Catholic? What was the rice before it was converted?

I'm worn out. Two new kidlets this week, a 13 month old and a 16 month old. And I've forgotten how exhausting that age is.

[Jolie Rouge]

White bean provencal

2 tbls. olive oil
2 cups chopped onion
2 cups chopped celery
3 tsps. minced garlic (6 cloves)
4 cups water
2 (14.5-oz.) cans chicken broth
1/2 cup white wine
1 pkg. Bean Cuisine White Bean Provencal Soup
1 (14.5-oz.) can tomatoes, diced
1 lb. boneless, skinless, chicken breasts

In a large stockpot, sauté onions, celery and garlic in olive oil. Add water, chicken broth, wine, beans, spice packet contents, tomatoes and chicken. Bring to boil, simmer, covered, for 2 1/2 to 3 hours or until beans are tender. Just before serving, shred or cut chicken pieces; chicken will fall apart easily in soup. Salt and pepper to taste.

Note: Add additional water during cooking if soup becomes too thick.



Tomato basil soup

(Almost as good as the soup served at La Madeleine's French Bakery & Cafe)

1 tbl. light olive oil
1 medium, sweet (Vidalia) onion, finely chopped
2 (15-oz.) cans chopped, peeled tomatoes (I use flavored, such as oregano and garlic)
1 cup fat-free, low-sodium chicken stock
1/2 cup loosely packed fresh basil, thinly sliced, plus a few sprigs for garnish
Salt and pepper, to taste
8 ozs. (1/3-less fat) cream cheese, softened

Heat the olive oil in a heavy saucepan. Add the onion and cook until softened, about 10 minutes. Add the tomatoes and stock. Bring to a boil and then reduce to a simmer. Cook, uncovered, until soup is slightly thickened, about 20 minutes. Stir in basil, salt and pepper.
Using a stick blender (or your counter blender), blend until smooth. Return to pot and stir in softened cream cheese. Stir until melted. Check seasonings again. Garnish with fresh basil.

Serves 6.

Nutritional analysis per serving: 146 calories, 9 grams fat, 21 milligrams cholesterol, 2 grams fiber and 398 milligrams sodium.



[b]Avocado and Mirliton soup

Serve with an extra dollop of yogurt and sprinkling of snipped chives or chopped flat-leaf parsley

1 large Mirliton (chayote squash), peeled, diced
1 1/4 cups vegetable or chicken stock
1/2 large or 1 small avocado, peeled
1 to 2 tsps. lemon juice
White pepper
1 tbl. plain low-fat yogurt (optional)

Boil the squash in the stock for 10 minutes or until tender.
Transfer to a blender with the stock and remaining ingredients and purée until smooth. Reheat and serve immediately.

Serves 2.

Nutritional analysis per serving: 175 calories, 15 grams total fat, 3.4 grams saturated fat and 50 milligrams sodium.



Gazpacho

2 1/2 cups low-sodium tomato juice
3 cups peeled and coarsely chopped tomatoes
1 1/2 cups diced green bell pepper
2/3 cup chopped red onion
1/3 cup minced fresh parsley
1 clove garlic, minced
3 tbls. olive oil
3 tbls. red wine vinegar
1/2 cucumber, peeled, seeded and diced
2 tsps. lime juice
2 tsps. minced shallots
1 tbl. fresh dill or 1/2 tsp. dried dill
1/8 tsp. celery seed
1/4 tsp. paprika
1/4 tsp. black pepper
1 1/2 tsps. Tabasco
Fresh basil (for garnish)

In a large bowl, combine all ingredients except the fresh basil. Refrigerate until very cold. Mix well before serving. Garnish with a fresh basil leaf.

Serves 8.

Nutritional analysis per serving: 89 calories, 5.5 grams fat, 0 milligrams cholesterol, 2.3 grams dietary fiber and 17 milligrams sodium.

[the fugative]

Originally posted by jaybird
Converted rice? Catholic? What was the rice before it was converted?

Corn

I'm worn out. Two new kidlets this week, a 13 month old and a 16 month old. And I've forgotten how exhausting that age is.

[jaybird]

So it's corn rice? I have Minute rice, long grain rice, brown rice and jasmine rice.

[the fugative]

Originally posted by jaybird
So it's corn rice? I have Minute rice, long grain rice, brown rice and jasmine rice.

Bwahahahahahahahahaha


Think Uncle Ben's

[Ladytiger]

Have a question for the Creole Queen-can you cook good Cajun on an electric stove?
I tried making etoufee, and my butter and flour mixture burned before I even got started.

DD always thought it was Uncle Ben's Perverted Rice.

[Jolie Rouge]

Have a question for the Creole Queen-can you cook good Cajun on an electric stove?

Creole Queen -- that is my sister ?

LOL

NO if sucks to cook real food on an electric stove. When we bought this house he promised we'd re-do the kitchen so I could put a gas range in. We haven't gotten there yet ... Try a roux mix. You can also brown your flour in a low tempature oven for a low fat roux.

[Jolie Rouge]

South of the Border Shrimp

2 pounds large uncooked shrimp, peeled, deveined with tails left intact
3/4 cup olive oil
1/2 cup fresh finely chopped cilantro
1/4 cup white wine vinegar
2 – 3 Tablespoons fresh lemon juice
2 jalapeno peppers, seeded and minced
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Salt and Pepper to taste
1 large lemon, sliced
1 large red onion, sliced

Bring a large pot of water to boil. Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain. Place shrimp in a large bowl. In a medium-sized bowl, whisk together the next 9 ingredients. Pour marinade over shrimp, gently toss to coat.

In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.

SERVES: 6 - 8

[Ladytiger]

OOpsy-forgot about that handle. YOU are my fav Creole Quuen anyway Where the heck do I find a roux mix?
I miss that food so much. They have a Louisiana Restaraunt here, but bleah- no one makes LA cooking like the Louisianan's hehe. Zatarin's needs more spices too.
Thought that about the electric stove-I don't like to cook anymore because of that. Gas for me!

[Jolie Rouge]

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