Recipezaar: Southern U.S.,Diabetic recipes

Scalloped Tomatoes

Sat, 04 Aug 2007 21:13:58 -0400

There are many variations to this recipe but I didn't find any like it -- it uses fresh tomatoes & balsamic vinegar. Found in EatingWell Newsletter. Tweaked it slightly by adding sliced onion. This recipe is equal to 1 carb. -- posted by Manami

Chaurice - Creole Pork Sausage

Thu, 09 Aug 2007 22:50:43 -0400

The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Beef Casserole

Sun, 12 Aug 2007 21:05:19 -0400

Long, slow cooking yields a mouth-watering and tender meat. This recipe is terrific for those tough cuts of meat. Cooking time is approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Red Snapper Louisiana

Mon, 13 Aug 2007 13:19:24 -0400

Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Memphis Pecan Crusted Catfish

Thu, 16 Aug 2007 15:29:43 -0400

Yes, I admit it, I watch Survivor. *wry smile* The season that had chef Keith Famie in the Outback was one of my favorites. Now he has his own cooking show on FoodTV, and this is one of his recipes that Ive tried and adapted a little. Its easy and quick to make, and he served it with sautéed mustard greens on the Memphis episode. From my Saturday, January 26th, 2002 LJ entry. -- posted by Julesong

Sugar-Free Arnold Palmer

Fri, 17 Aug 2007 17:00:16 -0400

I LOVE the classic Arnold Palmer drink, however my husband is diabetic and I limit the amount of sugar I consume. So I took the classic Arnold Palmer recipe and tweaked it to make it friendly for those who are diabetic and those who are on a sugar-free diet! Makes a refreshing summer drink! -- posted by Viking Knitter

Boudin Stuffed Bell Peppers

Wed, 29 Aug 2007 17:51:04 -0400

I made this up because I had the boudin and the peppers. Boudin seems to be made just for this dish since it's similar to stuffings traditionally used for peppers, but I couldn't find a recipe. So, here is what I created in my kitchen, and it was really, REALLY good!! -- posted by ~Dawn R~

Lamb Chops With Madeira

Wed, 29 Aug 2007 20:16:12 -0400

Julienned vegetables and gorgeous lamb chops. Flavorful and tender. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oysters Rockefeller

Fri, 31 Aug 2007 18:53:31 -0400

As rich as the name implies! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Petite Fermière - Creole Vegetable Soup

Mon, 24 Sep 2007 20:53:02 -0400

Comfort food from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Court-Bouillon

Wed, 26 Sep 2007 20:11:12 -0400

Heart-warming and rich, this soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo Filé Aux Crevettes - Shrimp Gumbo

Wed, 26 Sep 2007 20:43:40 -0400

Filé (FEE-lay) is made from the ground, dried leaves of the sassafras tree and has become an integral part of Creole cuisine. It is used to thicken and flavor gumbos and other Creole dishes, giving them a woodsy flavor reminiscent of root beer. It must be stirred into a dish after it's removed from the heat because overcooking makes filé tough and stringy. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo De Poulette - Chicken Gumbo

Thu, 27 Sep 2007 22:26:04 -0400

A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Gombo Aux Crabes Et Févi - Crab-Okra Gumbo

Sun, 30 Sep 2007 22:08:35 -0400

Substitute cooked, shelled shrimp for crab, if you wish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Bisque D'écrivesses - Crawfish Bisque

Sun, 30 Sep 2007 22:15:38 -0400

Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Soup a La Madame Begue

Sun, 30 Sep 2007 22:20:40 -0400

A great, flavorful way to use up little dabs of leftover corn and bell pepper. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Atomic Hot Sauce!

Tue, 02 Oct 2007 22:58:07 -0400

First words out of DH mouth was Atomic! This is not for Wimps! Go with the flow it is said------ If you can't move to this then you probably are dead------- So wave your hands in the air------ Bust a few moves run your fingers through your hair--------- This is it for a winner-------- Dance to this and you're gonna get thinner Can't touch this------------- Can't touch this!------------ A blend of Habanero, Jalapeno and Bell Pepper. Try it on scrambled eggs make hot wings with it add a couple drops into a salsa, dip or to kick up anything for a fiery, euphoric experience! I roasted all the peppers and bulb of garlic outdoors on the grill. The prep (peeling of the Habaneros)of this is time consuming -- posted by ~Rita~

Pâté De Foie Gras

Tue, 02 Oct 2007 23:22:07 -0400

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Spicy Cocktail Sauce

Tue, 02 Oct 2007 23:23:32 -0400

Best served with fried seafood. -- posted by GIBride

Texas Home Style Tartar Sauce

Tue, 02 Oct 2007 23:23:39 -0400

Good sauce for baked fish. -- posted by GIBride

G I Batter-Fried Shrimp

Thu, 04 Oct 2007 00:14:42 -0400

This is a really great recipe for frying batter. It is better than restaurant style. -- posted by GIBride

Southern Seafood Gumbo

Tue, 16 Oct 2007 01:22:41 -0400

I came across this wonderful gumbo recipe on Allrecipes.com. It was a big hit in my home. I hope you enjoy it as much as we do. This is a Taste of Home recipe. -- posted by Happy Hippie

Baked Cranberries

Sun, 09 Dec 2007 03:18:32 -0500

This is a take of another recipe I found here on Zaar but I am trying to lower the sugar content of it. -- posted by Jacqueline in KY

Florida Guspachy Salad

Sun, 30 Dec 2007 01:51:40 -0500

A terrific way to take advantage of summer's produce and a little like gazpacho on a plate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Okra in Lemon Butter

Sun, 06 Jan 2008 20:55:58 -0500

Completely simple and wonderfully tasty. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Turnip Greens and Pot Likker

Mon, 07 Jan 2008 15:35:19 -0500

A daily standby in season. Delicious served with cornbread or corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Hominy and Shrimp in Tomato Sauce

Mon, 07 Jan 2008 23:28:07 -0500

Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. This is a true Dixiana favorite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Bacon and Cheese Toast

Tue, 08 Jan 2008 00:02:27 -0500

An easy and delicious comfort food from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Tennessee Caviar from Tennessee

Tue, 29 Jan 2008 19:06:49 -0500

This all-fresh vegetable appetizer is robust and filling enough to enjoy as a meal. It came out of a local cookbook from a small town in Tennessee. -- posted by David Vaughan

Oyster Balls

Mon, 25 Feb 2008 22:33:57 -0500

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

La Daube - Beef a La Mode

Wed, 27 Feb 2008 01:43:14 -0500

The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster Fry

Sat, 01 Mar 2008 00:08:33 -0500

Richly delicious and easily made. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Royal Poinciana Pompano With Shrimp Stuffing

Sun, 02 Mar 2008 16:47:49 -0500

The aristocrat of Southern fish. A member of the jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, flesh has a mild, delicate flavor. Pompano is considered by many to be America's finest fish and a little on the expensive side. Pompano is available whole and in fillets, both fresh and frozen. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mobile Oyster Soup

Fri, 07 Mar 2008 00:56:22 -0500

So easy, so delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate -- posted by Molly53

Maryland Oyster Chowder

Mon, 10 Mar 2008 23:06:23 -0400

A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster Bisque

Mon, 10 Mar 2008 23:06:35 -0400

This is a rich , lovely cream bisque that is delicately flavored with steamed vegetables. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Southern Jugged Soup

Tue, 11 Mar 2008 00:52:13 -0400

This is an heirloom recipe using a method probably better replaced by a slow-cooker or crockpot. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Shrimp Chowder

Tue, 11 Mar 2008 15:04:33 -0400

This chowder is fragrant, full-flavored, and delicately creamy. Serve with a lovely, warm baguette and a nice glass of white wine. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Chicken Oyster Gumbo

Thu, 13 Mar 2008 00:19:53 -0400

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Almond Chicken Soup

Thu, 13 Mar 2008 01:30:44 -0400

A lightly flavored and delicate soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Dolly Madison Bouillon

Fri, 14 Mar 2008 01:00:54 -0400

A perfect recipe for the slow cooker/crockpot. For fullest flavor, do not peel the vegetables (all solids will be strained out, anyway). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Shrimp Cocktail

Fri, 14 Mar 2008 21:04:56 -0400

A very attractive way to serve seafood cocktails is to freeze cubes of seasoned tomato juice until the outside has formed, then pour out all the remaining liquid, and refreeze. At serving time, place the hollow ice cups in center of the cocktail glass and fill the cup with cocktail sauce. Place shrimp or other seafood around the ice cup. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pigs in Blankets - Oyster Appetizers

Mon, 17 Mar 2008 18:40:52 -0400

A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Low Carb Mashed Potatoes

Thu, 20 Mar 2008 01:03:39 -0400

These are not exactly potatoes but it will pass for real taters! -- posted by Tiny_Toodles

Bread Pudding...lower Cal/Fat

Mon, 07 Apr 2008 16:52:50 -0400

Being Southern I LOVE bread pudding. Since joining Weight Watchers over 2 years ago, I have learned recipes can be altered and still taste fabulous. I take this recipe to EVERY family gathering and NO ONE can tell the difference. If you do not have french bread...use ANY bread. I love to take left over hot dog buns and throw them in the freezer. When I have enough, I pull them out to make this recipe. -- posted by WW Girl

Chicken Dumplings

Thu, 10 Apr 2008 00:46:18 -0400

memaw's deliously deadly dumplings -- posted by Chef #214039

Healthier Than Kfc's Cole Slaw

Tue, 13 May 2008 23:08:00 -0400

This is a much healthier version than the KFC clone by Todd Wilbur, and still TASTES GREAT! I changed ingredients to make it more approachable on a low cal, low carb or diabetic diet. It's perfect for me! I thought I had posted this before but had not, so I am really happy I saved it! I don't want to lose this recipe!!! Cook time is time to chill, so prep is really quick. Make it early in the day and it will be ready for afternoon picnics and barbecues. -- posted by Sue L

Southern-Style Crock Pot Greens

Sun, 18 May 2008 02:42:30 -0400

You can vary the greens in this- mustard greens or kale are good choices as well. -- posted by Sue L

Steamed Broccoli and Squash

Mon, 07 Jul 2008 02:25:15 -0400

Adapted from a recipe by Dorothy Smith, via TOH. -- posted by Sue L

Low Carb Macaroni and Cheese

Thu, 17 Jul 2008 01:25:10 -0400

Great for fulfilling a mac and cheese craving, modified version of what I found on the back of the Dreamfields box. We loved this! Digestible carbs per serving is 12. -- posted by Panthur

Japanese Spiced Eggplant

Tue, 12 Aug 2008 13:24:38 -0400

Here is a quick, healthy, vegetarian dish that is a different take on an eggplant dish. Chef Allen Susser of Chef Allen's in Aventura, Fl. glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine scented Japanese spice blend of chiles, sesame seeds and dried seaweed. F&W Magazine, 08/2008 edition from 'Green" Living Guide, Local Flavors.Cooking times are estimates. "Togarashi, the Japanese word for chiles, is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest. -- posted by Manami

Open Sandwich - Tomato, Sardine, & Rocket

Sat, 06 Sep 2008 10:49:41 -0400

This is wonderful! We made this one Sunday evening, when we didn't have any energy. I enjoyed it thoroughly as I love sardines! Found in Good Food Magazine, August 2008. -- posted by Manami

Second Helping Pasta With Roasted Peppers

Thu, 25 Sep 2008 13:54:29 -0400

This is so good and simple! After roasting the peppers, allow to cool 20-30 minutes. This can be done early that morning and then finish the rest of the dish. Good idea for dinner during a week night! Oops, forgot where I found the recipe - I believe I found it in Bon Appetit Magazine! -- posted by Manami

Low-Fat Gumbo

Tue, 30 Sep 2008 00:22:46 -0400

This is my rendition of gumbo, but without the rue. I and my very manly guy friends still absolutely loved it though. It's very healthy and satisfying. This batch made enough to last me for a week's worth of lunches. With most of the ingredients (mainly veggies) you can add and subtract to your liking. -- posted by Chef amfox

Sweet Potatoes Roasted With Garlic and Rosemary

Mon, 20 Oct 2008 18:59:01 -0400

Crispy on the outside, soft and delicate on the inside with the nutty taste of roasted garlic and the freshness of rosemary is the perfect side dish to any meat or fish. Try this tonight! -- posted by Trinkets

V8 Creole Shrimp Soup

Mon, 03 Nov 2008 23:39:22 -0500

Recipe from First Magazine 11/3/08. Done in under 20 minutes and is a great main course. -- posted by JanuaryBride

Glazed Fruit

Thu, 13 Nov 2008 17:37:46 -0500

We have been making this for a long time now! It is from the ADA Cookbook. ;) Had a copy of it but gave it to a friend who was going abroad & never replaced it. ADA Bookstore (1-800-232-6733) -- posted by Manami

Diabetic Peanut Butter Cookies

Sun, 30 Nov 2008 03:02:23 -0500

This is a Paula Deen recipe and the day she made them on TV I did also. I think they are wonderful. -- posted by Jacqueline in KY

Collard Greens Surprise

Fri, 05 Dec 2008 18:39:51 -0500

The surprise in this dish is that there is no meat in it unlike traditional recipes for collard greens. Make sure you do not substitute regular salt for smoked. This recipe is from the kitchen of a Southern family friend. -- posted by Celticevergreen

Duck Réveillon Cassoulet

Tue, 16 Dec 2008 00:53:22 -0500

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. -- posted by Celticevergreen

The Réveillon Salad

Mon, 22 Dec 2008 18:28:52 -0500

From a magazine article that said supposedly this recipe is from the Commander's Palace restaurant in New Orleans, LA. -- posted by Celticevergreen

Rib Room Rotisserie's Tenderloin of Beef

Mon, 22 Dec 2008 18:30:20 -0500

This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA. -- posted by Celticevergreen

Turkey Vegetable Soup

Mon, 29 Dec 2008 18:38:53 -0500

Thick chunky goodness. -- posted by Ruth Tisdale

Low-Fat Corn Pudding

Sun, 11 Jan 2009 19:44:16 -0500

This healthy take on a classic comfort-food was printed in "The Washington Post" and adapted from "The New Soul Food Cookbook for People With Diabetes, 2nd Edition," by Fabiola Demps Gaines and Roniece Weaver. -- posted by blucoat

Mushroom, Artichoke, and Basil Egg-White Omelet

Thu, 22 Jan 2009 16:38:53 -0500

Many are the times that we have omelets for dinner. I like them for any meal! This version lightens up by using just egg whites (saving the yolks for another dish - such as a flan) and a veggie-cheese filling. This is based loosely on a recipe that I found in Country Home Newsletter, December '08 Edition. -- posted by Manami

Fresh Caesar Salad

Sun, 01 Feb 2009 12:54:48 -0500

Located this simple Caesar Salad from Epicurean.com. It caught my eye because it uses chopped boiled eggs rather than the traditional raw eggs. Also is easy and quick and healthy. -- posted by sherryinmo

Enola's Secret Seasoning

Mon, 16 Feb 2009 09:46:12 -0500

From Enola Prudhomme. I guess it's not a secret anymore. -- posted by Sue L

Hippocrates Health Lifestyle Sprouted Bean Soup

Mon, 23 Feb 2009 11:45:40 -0500

This delicious vegan bean soup is my creation from what I learned at the Hippocrates Health Institute. It has no sugar, nor salt. And it can be spicy if you like that. On a cold winter day it is great with avocado and scallions. It's very simple to make. -- posted by Hippocrates Health Lifestyle Recipes

Easy Brazilian Collard Greens

Tue, 03 Mar 2009 01:02:27 -0500

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too. -- posted by blucoat

Lloyd's Squirrel or Chicken Pot Pie

Sun, 08 Mar 2009 00:39:28 -0500

DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used. -- posted by KateL

Tomato, Onion & Parsley Salad

Mon, 27 Apr 2009 12:08:52 -0400

Make ahead & let marinate an hour or so at room temp to let flavors develop. Mmmmm, delicious!! We tend to increase the parsley &/or cilantro if that's all we've currently got in the garden. The more parsley the better! -- posted by Buster's friend

Rhena's Stuffed Bell Peppers

Wed, 29 Apr 2009 15:51:30 -0400

Adding recipes to my summer garden cookbook that make use of what we have planted. White Lightening eggplant & Giant Marconi peppers will be put to use int his recipe. Serving size will vary - 1/2 a pepper to a whole one - depending on how big an eater. Found this in The Times-Picayune, the source of awesome eating. This is one of Marcelle Bienvenu's recipes. The article notes that this dish freezes well. Cooked rice instead of bread crumbs can be added to the mixture to thicken it. I think I will use brown rice when freezing for great winter eating. -- posted by Buster's friend

Shrimp En Brochette

Fri, 01 May 2009 03:23:52 -0400

A lovely grilled appetizer from The Times-Picayune. -- posted by Buster's friend

Pebbles and Rocks Salad

Tue, 05 May 2009 16:53:06 -0400

Looks delicious & will make good use of summer garden bounty. Versatile too - side dish bean salad or a dip for chips. Received in an email - thanks Donnalilacflower! -- posted by Buster's friend

Southern Redneck Caviar

Sun, 10 May 2009 20:12:46 -0400

Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it. -- posted by Gabby Goddess

New Orleans Shrimp Creole

Tue, 19 May 2009 17:54:34 -0400

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible". -- posted by PaulaG

Cajun Crab Croquettes With Zesty Remoulade Sauce

Fri, 22 May 2009 02:04:57 -0400

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5. -- posted by FloridaNative

Salt-Free Creole Seasoning

Thu, 28 May 2009 23:31:33 -0400

From the recipe swap on The Times-Picayune posted by Judy C Walker. This is from "New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home" by Tom Fitzmorris. -- posted by Buster's friend

Old Fashioned Pickled Okra

Tue, 02 Jun 2009 01:36:40 -0400

Another wonderful pickled okra recipe - from Judy Walker of The Times-Picayune. I use both cider & white vinegar when making pickled okra. -- posted by Buster's friend

Cajun Chicken Sauce Piquante (Pressure Cooker)

Tue, 02 Jun 2009 01:47:24 -0400

Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston! -- posted by Buster's friend

Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)

Fri, 12 Jun 2009 02:02:16 -0400

Chef Andrea Apuzzo, of Andrea's Italian Restaurant, contributed this recipe for the upcoming French Market Creole Tomato Festival. It was published in The Times-Picayune. Can't wait to try with some garden fresh tomatoes & catch of the day a few weeks from now! -- posted by Buster's friend

Georgia Chain-Gang Chili

Tue, 23 Jun 2009 16:44:51 -0400

I love chili. This one is certainly not traditional but sounds very interesting. Al most like a kicked up Brunswick stew. I plan to half it when I first make it. I also will use whatever chicken parts I have on hand. Received in an email from gourmet-recipes-from-around-the-world. Thanks, D M! There is a minimum 2 hour marinade time for the ground beef - can be done the day before & refrigerated. -- posted by Buster's friend

Rob's Basic Baked Rice

Tue, 14 Jul 2009 01:17:05 -0400

My DH found this recipe in a Paul Prudhomme book and has adjusted it to our preferences. Great side for just about anything (especially grilled foods) with a light flavor - which doesn't end up competing with your other dishes. Really easy to make, just toss it in the oven and forget about it (so to speak) while you work on other things. :) We tend to like the gorgonzola cheese lately, but feta also works really nicely. It all depends on what your main dish flavor is and your preference. Cooking times can vary - we find 70 minutes works perfectly for us. -- posted by Mommy Diva

Seafood Gumbo from Jimmy Fitzmorris

Wed, 29 Jul 2009 02:35:24 -0400

Former Louisiana lieutenant governor Jimmy Fitzmorris' gumbo recipe. It was the first one in his 1980 book, "Home Style Cooking." Sounds spot on perfect. From The Times-Picayune. Stashing for this fall when the shrimp are still plentiful but it is not so incredibly hot & humid. -- posted by Buster's friend

Marinated Shrimp and Artichokes

Wed, 29 Jul 2009 02:42:17 -0400

Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal! -- posted by Buster's friend

Chocolate & Bananas

Mon, 17 Aug 2009 02:29:54 -0400

LoCal/LoSodium/LoCholesterol/HeartHealthy/DiabetesAppropriate from EatingWell Newsletter - August 13, 2009. We used this in the cooking club that we have on Thursdays and it was a big hit! Satisfy that chocolate craving with a drizzle of melted chocolate chips over banana slices for an easy treat. -- posted by Manami

Creole Tomato Soup (Low Fat)

Mon, 24 Aug 2009 02:00:41 -0400

Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls. -- posted by mikekey

Simply Roasted Cauliflower

Wed, 09 Sep 2009 17:34:17 -0400

This is the most flavorful cauliflower. I find the taste amazingly mild and delicious and you cannot beat its simplicity. Goes with anything! Add more salt and pepper, to taste, after removing from the oven. -- posted by Trinkets

Prosciutto Di Parma Salad

Mon, 12 Oct 2009 16:41:46 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Michael Uddo of G & E Courtyard Grill, featured in The Louisiana New Garde television series. -- posted by Molly53

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series. -- posted by Molly53

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. -- posted by Molly53

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Roasted Winter Squash Soup

Thu, 05 Nov 2009 14:58:55 -0500

Pumpkin and winter squash are so nutritious & versatile. I just love them. Rich taste, full of beta carotene, filling but not fattening & inexpensive - gotta love these vegies! Used a Golden Butternut to make this soup last night. It was the first use of our version of Sherry Peppers (habaneros, cinnamon sticks, allspice berries, black peppercorns in dry sherry) - turned out mighty well. I subbed hot pepper & dry sherry into this recipe as Bermuda Sherry Pepper is hard to come by. The squash cooked down to a beautiful thick orange base that did not need pureeing - the carrot bits were soft too but added a bit of texture which was appealing. Keeps well for reheating in microwave without separating too. Posting at request of DN who wants the recipe after tasting. We served with hot fresh Recipe#118283 made with rosemary & sultanas. -- posted by Buster's friend

Blueberry Dream Fritters

Sun, 22 Nov 2009 18:19:32 -0500

I got this from the Quick and Easy Diabetic Desserts cookbook. I haven't made these yet. Enjoy! -- posted by Sharon123

Peachy Fruit and Yogurt Shake

Tue, 24 Nov 2009 14:51:15 -0500

I adapted this from Better Homes & Gardens Diabetic cookbook. I have changed a few things. They say in the testing kitchen, they discovered if they added a little vanilla extract to the shake, they didn't need a sweetner. Feel free to add a little honey or sweetner if you feel it needs it. If you partially freeze the banana and yogurt, you can leave out the ice. -- posted by Sharon123

Super Moist Corny Muffins

Sat, 28 Nov 2009 18:08:23 -0500

I love little muffins, so this is my version of the best little corn bread muffins in town! I used Miracle Maize southern style corn bread/muffin mix -- posted by barberbabe

Sugar Free Pecan Pie

Thu, 03 Dec 2009 00:30:35 -0500

after searching far and wide for a sugar free pecan recipe I foud this one -- posted by GingerlyJ

Sea Scallops With Roasted Red Pepper Sauce

Wed, 16 Dec 2009 20:47:58 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series. -- posted by Molly53

Commander's Seafood Sausage

Mon, 21 Dec 2009 21:37:49 -0500

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse. -- posted by Molly53