New Orleans recipes

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* Exported from MasterCook Mac *

 

Creole Jambalaya

 

Recipe By : Natural Living Today, March/April 1999

Serving Size : 8 Preparation Time :0:55

Categories : Stews and Casseroles Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 tbsps olive oil

1 c onions

3 cloves garlic -- minced

1 lg shallot -- minced

1/2 red bell pepper -- diced

1/2 green pepper -- diced

1/2 c celery -- chopped

1/2 pkg frozen artichokes -- quartered

2 c long-grain brown rice

1/2 c tomato paste

1 1/2 c plum tomatoes -- chopped

2 bay leaves

2 tsps Creole seasoning

1/2 tsp dried thyme

1 tsp liquid smoke flavoring

4 c vegetable stock

15 ozs cannellini beans -- rinsed and drained

1/2 c frozen peas -- or fresh

1/2 c frozen corn kernels -- or fresh

1/2 c green onions -- chopped

salt and pepper -- to taste

 

Saute onions, garlic, and shallots until tender, about 5 minutes. Add peppers

and celery. Saute 2 minutes. Mix in artichoke hearts for 1 minute. Stir in brown

rice until coated with oil, about 1 minute. Stir in tomato paste and saute

patiently until richly brown. Add tomatoes, bay leaves, Creole seasoning, thyme,

and liquid smoke. Stir in vegetable stock, deglazing bottom of the pan. Bring to

simmer, cover, and reduce heat to as low as possible. Cook 30 minutes without

stirring or lifting lid. Stir in cannellini, peas, and corn. Cover and simmer 5

more minutes. Remove from heat and let sit covered for 5 minutes. Stir in green

onions, adjust seasonings, and serve.

 

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Per serving: 520 Calories; 8g Fat (13% calories from fat); 22g Protein; 94g

Carbohydrate; 1mg Cholesterol; 1007mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Fluffy Banana Stuffed Pain Perdue

 

Recipe By : Natural Living Today, March/April 1999

Serving Size : 6 Preparation Time :0:35

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1 lb whole grain baguette -- day old

1 banana -- sliced

2 c lowfat 1% milk -- or non dairy

6 eggs -- or substitute

1/8 tsp nutmeg

1/4 tsp cinnamon

zest from 1/2 orange -- or 1 lemon

powdered sugar, grated coconut

maple syrup or other French toast

topping

 

Panspray a 13 " x 8 " baking pan. Cut bread into 1 " thick slices. Cut bread slices

nearly in half, leaving one side closed. Insert banana rounds in cuts. Place

stuffed bread in prepared pan, fitting closely together. Beat together milk,

eggs, nutmeg, and zest. Pour mixture over bread. Cover and refrigerate until

bread absorbs egg mixture, at least 3 hours or overnight, turning bread once.

Uncover. Sprinkle wiht cinnamon. Preheat oven to 400 degrees. Bake pain perdue

until lightly brown, and until a knife inserted in center comes out clean, about

30-35 minutes. Serve slices dusted with powdered sugar or other desired topping.

 

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Per serving: 109 Calories; 5g Fat (43% calories from fat); 8g Protein; 7g

Carbohydrate; 184mg Cholesterol; 95mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Gumbo Z'Herbes

 

Recipe By : Natural Living Today, March/April 1999

Serving Size : 4 Preparation Time :1:15

Categories : Stews and Casseroles Vegan

 

Amount Measure Ingredient -- Preparation Method

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3 lbs mixed greens -- * see note

1/2 cabbage -- sliced

2 qts water

2 tbsps olive oil

1/2 lb asparagus, fiddlehead ferns, or broccoli -- chopped

1/4 lb okra -- sliced

1 red bell pepper -- diced

2 stalks celery -- chopped

8 ozs button mushrooms

1 bunch parsley

1 tsp liquid smoke flavoring

2 cloves

2 allspice berries

2 bay leaves

2 tsps dried thyme

salt and pepper -- to taste

Creole seasoning -- to taste

3 c cooked rice

gumbo file -- optional

 

*Suggested mixed greens: mustard, arugula, turnip, collard, kale, spinach,

watercress, dandelion, beet, carrot tops, radish tops, chicory and swiss chard.

 

In a large pot, such as a Dutch oven, simmer greens and cabbage in water for

about 2 hours. Strain out greens, reserving stock. Chop greens. In large pot,

saute asparagus, okra, bell pepper, and celery until tender, about 5 minutes.

Add mushrooms and parsley; saute 2 minutes. Return stock and greens to pot. Add

liquid smoke, cloves, allspice, bay leaves, and thyme. Simmer on very low heat

for 1 hour (do not boil). Season with salt, pepper, and Creole seasoning to

taste. Place 1/2 cup of rice in bowls and ladle gumbo over. Serve, passing gumbo

file.

 

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Per serving: 458 Calories; 10g Fat (18% calories from fat); 20g Protein; 83g

Carbohydrate; 0mg Cholesterol; 455mg Sodium