Light Breakfast.
Honey Dew Melon.
Mar 30, 2011
Fennel and zucchini soup
Fennel and zucchini soup with a warm tomato relish for dinner last night.
Prepared by Katie.
Based on this Bon Appetit recipe. http://bit.ly/gKs5gO
The chicken broth was replaced with vegetable broth in our dinner.
Breakfast Hash Recipe
Breakfast, March 28, 2011.
Recipe: Vegetarian Breakfast Hash with a Fried Egg.
Ingredients and Prep
Hash for Two
1 1/2 Yukon Gold potato, chopped small
half of a white or yellow onion
half of a medium zucchini, sliced thin and halved
half of yellow squash, sliced thin and quartered
1/3 of a red apple, chopped small
three cloves of garlic, minced
Olive Oil
White Pepper
Chili Powder
1/2 tbsp of Fresh Oregano
Smoked Chili or regular sea salt
1 oz. water or vegetable stock
Fried Egg
1 or 2 eggs
Olive Oil
Instructions: Hash
Coat a medium sized non stick frying pan with a layer of Olive Oil. Heat on high for two minutes. Add potatoes (watch for hot splashing oil). Reduce heat to medium-high. Quickly season with smoked chili salt, fresh cracked white pepper and chili powder. Cover with a lid for 3-5 minutes until the bottom layer has fried to a golden brown. Turn the potatoes. Add onion and garlic. Add 1 oz. of water or stock, reduce heat to medium. Keep covered for 2 minutes. Stir to mix onions and garlic with potatoes. Cook for another minute or so then add squash and zucchini. Add another sprinkle of salt, white pepper and chili powder at this time. Mix vegetables well in the pan. Add fresh oregano. Cook covered for 3-5 min stirring occasionally until all the vegetables are soft but not to the point of looking like a mash. If you desire a crusty bottom coat, cook on high heat for another minute or two being careful not to burn the bottom layer.
How I Fry an Egg
Coat the bottom and sides of a small skillet with Olive Oil sprayed from my trusty Misto. Heat on medium for a minute or two. Crack egg in skillet add salt, pepper, fresh dill or any other seasoning. Cover. Cook until it becomes solid enough to flip, not more than 3 minutes. Flip. Cook for 30 seconds and then plate.
Created by me.
**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two.
Roasted Roots and Swiss Chard
Shoot. Eat. Repeat.’s first recipe. Roasted Root Vegetables and Swiss Chard.
Recipe created and prepared by Katie. Photographed by me.
Ingredients and Prep.
Black Beans
1 cup uncooked Black Beans
2 cloves Garlic, chopped
Vegetable Stock
Roasted sweet potatoes and garlic.
8 small cloves of Garlic
1 large Sweet Potato, cut into bite sized hunks
Olive Oil
Fresh Cilantro, chopped
half of a small Lime
Chili Powder
Roasted Onions
3 spring Onions with tops
Olive Oil
Sea Salt and White Pepper
Sauteed Swiss Chard
1 bunch of Red Swiss Chard, chopped
Olive Oil
Instructions:
Pre-heat your oven to 350F
Boil the black beans and minced garlic in a 2 to 1 ratio vegetable stock to beans, until soft. You may need to add a bit more stock or water as the beans absorb the liquid.
While boiling, coat the sweet potato hunks and garlic cloves in olive oil and spread out in a Pyrex baking dish. Sprinkle with an even light coat of chili powder and bake at 350F for 45min or until they turn golden brown.
When the sweet potatoes and garlic have been in for 20 min. Coat the onions with olive oil and sprinkle with salt and white pepper. Add them to the oven in their own small baking dish uncovered. Cook until they begin to brown and are oozing a bit of goodness.
As the roasted vegetables in the oven finish cooking, heat a small amount of olive oil in a wok and stir fry the Swish Chard for 2 to 3 minutes. Add the black beans and toss for another minute in the wok.
After removing the sweet potatoes from the oven drizzle with juice squeezed from half of a lime.
Plate the Swiss chard and beans first. Top that with roasted potatoes and garlic, followed by fresh cilantro.
Place one or two onions separate on the plate.
**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two.
Mar 28, 2011
Mar 27, 2011
Stir Fry
Saturday night supper.
Stir fried squash, zucchini, onion, garlic and Rotel tomatoes. Seasoned with hot curry powder, lemon juice and fresh cilantro. Over a bed of Kashi’s 7 Whole Grain Pilaf.
Chop salad of cucumber, carrots, fresh ginger and red grapes with lemon juice and olive oil.
Prepared by Katie and me.
Plate Lunch
My last plate lunch for a bit.
BBQ ribs with candied sweet potatoes and coleslaw.
From Laura’s II in Lafayette, LA.
Mar 23, 2011
Chickpeas and Bruschetta
Dinner.
Bruschetta: tomato, onion, garlic and basil on Seven Sprouted Grains bread.
Chickpea, cucumber, fresh cilantro, onion and spinach salad. The chickpeas and onions were sauteed in Goya Cilantro cooking base from A-Z International food store in Baton Rouge.
Baked zucchini, squash and onions with fresh oregano.
Prepared by Chef Katie.
Alex Box press box
Dinner at the ball park.
Hot Dog in the press box at Alex Box Stadium before photographing UL’s Ragin’ Cajuns pouncing on the LSU Tigers.
Mar 22, 2011
Chickpeas for Dinner
Dinner, Monday, March 21, 2011.
Chickpeas sauteed with tomatoes, garlic and onion. Seasoned with garam masala. Finished with fresh lemon juice and cilantro.
Prepared by me.
Cake Ball
Cajundome Bridal Show Snack.
Chocolate covered cake ball.
Created by Joey’s in Lafayette.
I was at the show representing Joie du Jour Photography, with my wedding photography partner Kerry Maloney. Check out our new website http://www.joiedujourphotography.com.
Mar 17, 2011
Plate Lunch Sausage Creole
Lunch.
Creole Lunch House owned and operated by Merline Herbert.
Sausage Creole with mustard greens and corn.
Mar 16, 2011
Naked Pizza
Dinner, Tuesday, March 15, 2011.
Naked Pizza topped with fresh and sun dried tomatoes, basil, red onion, bell pepper, feta, mozzarella and no sauce.
Mar 13, 2011
French Press Burger
Sunday Brunch @ The French Press.
Chef Justin Girouard.
The Burger. 1/2 pound burger on a toasted Kaiser roll with lettuce, tomatoe, onion, an over-medium egg, two strips of bacon, American cheese and a special sauce.
Brunch
Sunday Brunch @ The French Press.
Chef Justin Girouard.
Fried corn maque choux and crab cake with lobster, topped with a poached egg and hollandaise sauce.
French Toast
Sunday Brunch @ The French Press.
Chef Justin Girouard.
Dessert for the whole table.
French toast stuffed with cream cheese and banana, topped with a strawberry-champagne compote.
Mar 12, 2011
Mar 11, 2011
Breakfast
Breakfast.
Spinach, red onion, apple and garlic omelette. The eggs were mixed with milk, white pepper, fresh oregano, dill and buckwheat pancake mix.
Prepared by me.
Mar 10, 2011
Go Lean
Breakfast.
Kashi’s Go Lean.
“Naturally sweetened fiber twigs, soy protein grahams and honey puff cereal.”
Mar 9, 2011
Lemon Squares
Experimental Dessert.
Lemon squares with a Nilla Wafer crust from scratch. Made with fresh squeezed lemon juice.
Prepared by the magnificent Katie.
Chicken Salad
Lunch.
Chicken salad sandwich from Renaissance Market and Brasserie.
Prepared by owner/ operator Jim Hopkins.
Mar 8, 2011
Beef Tongue
Lundi Gras Dinner.
Beef Tongue poboy with grilled onions and peppers topped with cracklin slaw.
Prepared by Nathan Stubbs.
You can find Nathan and his partner Mary Tutwiler in their pop-up restaurant for Mardi Gras, at the corner of St. Mary and Brook Street, across from Olde Tyme Grocery. On the menu: pulled pork sandwiches, hot links, smothered tongue, tasso poboys. Sides are grilled onion and peppers, coleslaw and cracklin’ slaw (ask for the Crack Slaw.)
Mar 7, 2011
Scrambled Breakfast
Breakfast.
Scrambled eggs with fresh garlic, white pepper, sea salt, green onions, fresh oregano and dill from the herb garden, with a fork full of fresh roasted vegetable salsa from Albertson’s. All on top of a whole wheat English muffin with Laughing Cow’s garlic and herb cheese.
Prepared by Me.
Mar 6, 2011
Grits and Grillades
Sunday brunch for two at The French Press Part 2.
Chef Justin Girouard.
Grits and Grillades with two eggs over easy and garlic buttered french bread.
Mar 5, 2011
Lentils and Sweet Potato
Dinner Saturday, March 5, 2011.
Lentils cooked in thyme, oregano, garlic and olive oil with smoked chili sea salt mixed with chili powder and honey roasted sweet potatoes. Over a bed of fresh spinach, golden raisins, fresh red bell pepper and red onion, topped with a pear champagne vinegar and olive oil dressing.
Prepared by the always lovely Katie Frayard.
Eggs and Hashbrowns
Breakfast Saturday March 5th.
Two eggs over medium topped with fresh dill, from the back deck herb garden.
Homemade breakfast potatoes with white onion, garlic, white pepper, sea salt and fresh oregano (back deck herb garden, BDHG).
Steak and bacon cooked with onions, garlic and fresh thyme (BDHG).
Prepared by Me.
Creme Brulee
Continuation of yesterday’s lunch at Café Vermilionville
Chef Mike Collins
Crème brûlée topped with strawberries.
Mar 4, 2011
Duck Salad: The Beginning of Shoot Eat Repeat
Lunch at Café Vermilionville
Chef Mike Collins
Duck Salad:
Duck breast cooked to medium over a bed of mixed greens with oranges, pecans, blistered tomatoes, fried goat cheese and a Steen’s Cane Syrup vinaigrette.
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