Casual Creole Dinner

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Vegetable Gumbo

Fried Green Tomatoes

Spicy Cornbread with Green Chiles

 

 

* Exported from MasterCook *

 

Vegetable Gumbo

 

Recipe By :Curtis Aikens

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 pounds greens (collard -- collard, mustard or turnip) washed &

stemmed

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup flour

2 cups finely chopped onions

1 cup finely chopped green bell pepper

1 cup finely chopped celery

1 16 oz can plum tomatoes -- drained & coarsely chopped

3 bay leaves

1/4 cup hot sauce

1 teaspoon file powder

Cayenne pepper -- to taste

1/2 teaspoon dried leaf thyme

1/2 teaspoon dried oregano

1/2 teaspoon basil

1/4 cup chopped parsley

3 garlic cloves -- chopped

6 cups vegetable stock

Salt and freshly ground black pepper -- to taste

1 10 oz package frozen okra

1 16 oz can kidney beans -- rinsed & drained

2 cups cooked white rice -- warm

 

In a medium saucepan add greens and enough water to cover. Bring to a boil and

cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of

cooking water) and chop coarsely, set aside.

 

In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together

and cook, stirring constantly, until the roux is a dark reddish brown, about 20

minutes. Remove from heat and set aside.

 

In a large soup pot heat 2 tablespoons oil and saute onions, green pepper,

celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot

sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook

for about 5 minutes more.

 

Then whisk in roux, stock and reserved greens cooking water, bring to a boil,

add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney

beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.

 

Source:

" http://www.foodtv.com "

 

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Per serving: 855 Calories (kcal); 8g Total Fat; (8% calories from fat); 43g

Protein; 158g Carbohydrate; 4mg Cholesterol; 2884mg Sodium

Food Exchanges: 9 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Fried Green Tomatoes, Spicy Cornbread with Green Chiles, and

Peanut Butter Cheesecake

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Fried Green Tomatoes

 

Recipe By :Curtis Aikens

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow cornmeal

Salt and freshly ground pepper -- to taste

2 eggs

4 green tomatoes -- thickly sliced

2 cups vegetable oil for frying

 

Season cornmeal with salt and pepper. In a bowl beat eggs. Dip tomatoes in the

beaten egg and then in the cornmeal. In a cast iron or non-stick

pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until

golden. Serve.

 

Source:

" http://www.foodtv.com "

 

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Per serving: 219 Calories (kcal); 2g Total Fat; (10% calories from fat); 7g

Protein; 42g Carbohydrate; 62mg Cholesterol; 35mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

Serving Ideas : Vegetable Gumbo, Spicy Cornbread with Green Chiles, Peanut

Butter Cheesecake

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spicy Cornbread With Green Chiles

 

Recipe By :M.S. Milliken & S. Feniger

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large egg -- beaten

1 cup buttermilk

6 tablespoons melted butter or vegetable oil

1 cup corn kernels (from about 2 ears -- or best-quality

corn)

12 serrano chiles -- roasted

1/4 teaspoon cayenne

 

Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl,

mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a

well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles

and cayenne. Whisking from the center, combine the ingredients into a loose

and slightly lumpy batter. Pour the batter into the prepared muffin cups, place

a chile stem end upright in the top of each muffin and bake for 15 minutes, or

until the muffins begin to pull away from the sides of the pan. Place the pan on

a rack to cool for about 10 minutes, and serve warm or at room temperature.

 

 

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Per serving: 60 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g

Protein; 11g Carbohydrate; 16mg Cholesterol; 285mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Note: Fresh chiles and bell peppers can be roasted over a gas flame or

on a tray under the broiler. Keep turning so the skin is evenly charred, without

burning and drying out the flesh. Transfer the charred peppers to a plastic bag,

tie the top closed and let steam until cool to the touch, about 15 minutes. The

best way to peel is just to pull off the charred skin by hand and then dip the

peppers briefly in water to remove any blackened bits. Do not

peel the pepper under running water since that will wash away flavorful juices.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0