pistachiosIt's been a while. I mean, I've still been eating (and even posting some of the pics to Instagram), but I've been really distracted by other stuff. . . . like distracted going on 4 months now.

I've had food things to talk about… we grilled veggies marinated with the Baton Rouge-based Hooked on RE: on Labor Day and it was awesome on everything it touched … my husband took me to The Little Village in Baton Rouge last week and then to La Thai in New Orlean's uptown this weekend . . . and both were fabulous . . . 

eats. . . but then something else comes up and I forget… or, more likely, I decide that actual eating and keeping everyone alive takes precedence over writing about it. I feel like the waterspout of parenthood, career, volunteerism and [fill in the blank]… has sucked me up and all I see is the blur as everything shoots by.

So I've decided… either I need to win the lottery (I totally don't play) and hire a personal chef, trade husbands for a true Cajun one that likes to cook (yes not-from-Louisiana ladies, Cajun men cook . . . like well . . . . I'm still trying to get my jambalaya to taste as good as one of our good friend's . . . of course that may be because I don't use all the meat stuff . . .), or, I suppose I'm just going to have to simplify and, just like it dawned on me to bring my kids' school lunches back to basics, I need to bring my life back to basics.

Now, there are a few new things in Thibodaux that can help with a crazy life and eating well.

  • Elizabeth Cotter's community-supported 12th Street Bakery is back from a summer break with organic, I'm-not-really-even-a-bread-person deliciousness available for pickup every week.
  • And then the new Momentum Fitness has worked with a local chef to offer healthy and good-tasting (because we all know those two things don't always go together) meals you can buy each week.
  • And then another resource for organic foods . . . especially stuff you can't find at local markets or farms . . . is Azure Standard, an Oregon-based company that delivers to local drops (the closest for us is Gonzales).

That's a few . . . I'm trying out some others and I'll let you know about them soon.

So anyway, what did I do last night? I ate pistachios for dinner while I watched The LSU game with my family … completely ignoring the freelance projects that keep trying to suck me up.

la

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LOUISIANA

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school_lunchI've got two kids in school now . . . and both require that I pack them lunches or snacks. . . which, at first, sounded great. I get to decide what my kids get to eat. But then I went to the school meetings.

One school says "Only healthy stuff. No fast food or sodas." YAY, I say. Then the other school says, "Nothing homemade. Only prepackaged foods." NOOOOOO WAAAAYYYYYY, I say.

And, to complicate things, the allergies. No peanuts anywhere and one school bans all nuts. Um . . . . I kind of rely on nuts as an easy, portable and nonperishable whole-food snack. . . . And then there's my kid's carrot allergy. Do you know how nice/healthy/easy it is to just pack some raw carrots in a lunch?

Ugh.

I had mild guilt when my oldest just ate in the cafeteria last year at the local Catholic school. They required a doctor's note just to have water with lunch (the other option is non-organic white or chocolate milk). I knew it wasn't exactly what I wanted him to be eating . . . but it was easy and I didn't have to think about that one extra thing. Now, at his new school, I have to pack him a lunch. I love that . . . . and I hate that. 

Anyway, that got me thinking about eating healthfully on the go — I mean, even I would be better off with a packed, thought-out lunch at work too — in a world with so many special needs and restrictions and . . . well, just overworked parent brains.

So I did a little research beyond what I normally pack for myself . . . I mean my kids aren't going to eat the almond butter sandwiches I eat everyday. And the research shows . . . .people and websites are crazy. There is no way I'm going to make my child an alfalfa sushi sandwich rollup or sesame-pecan chicken strips with a mustard/peach preserve dipping sauce, as some chef from the Food Network suggested, for a lunch box. I guess I'm a little bothered by the unrealistic-ness of all that. It's kinda how I feel about most stuff on Pinterest. Yes, I'm that mother whose kid doesn't bring a homemade craft for every classmate on every holiday. And trust me, I love me some crafts. But that's insane.

So, I'm pulling this all way back to basics. Back to whole foods. Back to a place that feels manageable on a busy night/morning, but also a place I don't have guilt. As my husband reminds me when I get stressed about finding time to cook — "it doesn't always have to be a five-course meal." Yes dear, I'll say it in public, "you're right."

So here's the start of my list for no frill lunch items:

  • Whole fruit — banana, sliced apple, pear, grapes, Satsumas, berries . . . whatever is in season
  • Raw veggies — carrots (not us), celery, cucumbers, cherry tomatoes, edamame (cooked, but served room temp), 
  • Freeze-dried or dried fruit — raisins, craisins, mango, apples, kale chips, fruit leathers, 
  • Cheese
  • Hummus (can be prepackaged and kids can dip crackers, veggies or pita wedges in it)
  • Crackers, pretzels
  • Corn chips with salsa or bean dip
  • Granola bars (organic options)
  • Homemade muffins (made over the weekend if I'm feeling ambitious. . . . )

And as for the "pre-packaged only" school . . . . well . . . . as the old saying goes "if you don't have anything nice to say . . . . "

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lentilsSo I asked the kids if they had any requests for dinner this week. And what did my 8 year old ask for . . . out of everything he could think of?

LENTILS.

I had to ask twice just to make sure I heard him correctly. Of course his little brother wanted French fries. . . guess you can't win them all. . . 

Anyway, this is one of those recipes from my childhood that is stupid easy and all from the pantry. . . so it's not hard to make any time a kid asks and without having to go to the store.

Lentil Chowder
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Ingredients
  1. 8 oz dry lentils
  2. 1 tsp salt
  3. 1 can stewed tomatoes
  4. 8 oz tomato sauce
  5. 1/4 tsp celery salt
  6. 1/8 tsp garlic salt or powder
Instructions
  1. In a pot, cover lentils and salt with 1" of water.
  2. Bring to a boil then simmer for 10 minutes.
  3. Add remaining ingredients and simmer until lentils are tender.
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Oshkosh camp

The Chattanooga group's Oshkosh camp

My 8-year-old son just got back from an airplane trip with my dad to the Oshkosh air show in Wisconsin. They went with three other Super Decathlon airplanes from Chattanooga, slept in tents by their airplanes, learned the science of flight and watched airplanes and helicopters do tricks. They had a blast.

That and many other trips have kept this little son of mine very busy this summer. And, while I'm a proud and thankful mama, I've also missed my little red head. So, in honor of him coming home, I made one of his favorite breakfasts today — cornbread.

cornmeal2My cornbread recipe is my great grandmother's, whose father owned a bakery in Illinois in the early 1900s. He even owned the first car in the county for deliveries. I know you're reading between the lines and thinking, "This isn't SOUTHERN cornbread." And, yeah yeah. But it's good. Even my born-and-raised-in-the-South husband loves it. So there.

And I also found some local cornmeal last week that I've wanted to try — Country Boy Brand yellow cornmeal from Denham Springs. 

Cornbread
Serves 4
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Ingredients
  1. 1 1/4 cup flour
  2. 1 cup cornmeal*
  3. 2 1/2 tsp baking powder (aluminum free)
  4. 1 tsp salt
  5. 5 tbsp sugar
  6. 1 1/3 cup milk
  7. 1/3 cup oil (I use extra light olive oil)
  8. 2 eggs
Instructions
  1. Mix dry ingredients in a large bowl.
  2. Whisk milk, oil and eggs in a separate bowl.
  3. Pour liquid ingredients into dry, stirring lightly so it's still lumpy.
  4. Pour into greased cast iron skillet (I use ghee to grease).
  5. Bake at 325 degrees for 25-30 minutes or until toothpick comes out clean from the center.
Notes
  1. *I used Country Boy Brand cornmeal, but I prefer stone ground
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wisconsin to louisiana heart

eggplant_soupThibodaux Service League, a local volunteer organization, published and sells a cookbook of Louisiana recipes called Louisiana Legacy to help raise money for the community as well as preserve local recipes — totally cool and up my alley.

And . . . I admit, I'm in Service League . . . and I'm actually on the executive board . . . and I write a food blog . . . and the cookbook's been out since the '80s and I just bought a copy . . . embarrassing, I know.

Anyway, I've now got my copy all bookmarked up just waiting to try some of these local recipes. I know I'm not a native, but I'm proud of the Louisiana food traditions and thankful to all those before me who kept this cuisine alive. And thankful for the Service League members who thought to collect, test and put their heritage in print. That's a beautiful thing.

So first up for me was cream of eggplant soup. And as it says at the bottom of the recipe, "This is a luxurious and different approach to soups, and certainly a 'what to do with all those eggplants?' when they are plentiful!"

And, as a matter of fact, I am overrun with eggplants . . . and have been for a month or so, but, as I mentioned in my last post, one of our air conditioners died and our house was hot for two weeks . . . and I wasn't adding any heat by lighting fires in my kitchen. But now it's fixed, the house is cool and we had soup for dinner.

Cream of Eggplant Soup
Serves 8
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Ingredients
  1. 4 tbsp butter
  2. 1 1/2 cups finely chopped onion
  3. 1 1/2 cups finely chopped celery
  4. 1 1/2 cups diced potatoes
  5. 2 small eggplants, peeled and diced
  6. 1 pinch of thyme
  7. 1 pinch of basil
  8. 1 tsp curry powder
  9. 1 1/2 qt chicken stock (or vegetable)
  10. 2 cups heavy cream
  11. salt and pepper to taste
Instructions
  1. In a 5 quart saucepan or Dutch oven, sauté vegetables in melted butter until soft. Add seasonings. Cool until potatoes are done and ingredients begin to stick to the pan. Cool vegetables enough to be liquefied in a blender or food processor.* Blend to creamy consistency. Return mixture to saucepan. Add stock and simmer about 45 minutes until soup thickens. Remove from heat; stir in cream. Serve immediately.
Notes
  1. *I cooked the unprocessed vegetables in the stock for the 45 minutes and then used an immersion blender at the end before the cream.
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Also, Service League still sells this cookbook at local retailers and through the league to support community causes like the Juvenile Justice Center and needy families. So pick one up or message me and I'd be happy to get a copy for you!

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salad copyThis summer has been psycho busy. What was supposed to be a peaceful summer turned into freelance-work hell (pardon my explicit, though accurate term), some add-on (though lovely) trips and 2-weeks with a broken air conditioner (Louisiana is spelled j-u-n-g-l-e).  

We just got back from a weeklong trip to the beach, we have a new air conditioner and I've made big progress on most of my freelance projects. So in an attempt to foster the peace, my husband took me to one of my favorite out-of-the-way places — Nottoway Plantation — for a date the other night.

The first time my husband took me there, I sort of thought we weren't ever coming back . . . it's that in the middle of nowhere. But I know why they built there in the 1850s, it's serene and beautiful on the banks of the Mississippi. And The Mansion Restaurant, with over-sized windows overlooking lawns with sweeping Oaks, has delicious food.

As with all restaurants that I love, their menu features local Louisiana foods. And as the waiter went through their daily specials he said they had a duck special. My husband loves duck. Duck with Swiss chard and wild rice in a fig and raspberry reduction . . . totally what my husband would love. And then the waiter said it.

duck_pie copy"And it's really delicious. It's Mallard."

I'm not sure what I thought my husband was eating when he ate duck . . . but I never envisioned it was one of the cute, green-headed kinds. I suddenly had visions of a limp, iridescent green head lying on his plate. The waiter actually laughed out loud at my wide-eyed stare. There's a reason I'm mostly a vegetarian.

Anyway, I usually get the Louisiana strawberry salad, but this time I tried and loved their house salad with almond brittle and Louisiana cane vinaigrette. And even with the duck trauma, I took a vegetarian break and had an amazing chicken breast over mini-cubed potatoes tied together with a savory, full-bodied sauce. I guess chickens don't make me feel as bad because they're ugly?! But in the end, both the chicken and the duck looked remarkably similar . . . and the fig and raspberry sauce on the chard was divine.

And date night is always a dessert night. I'm funny about sugar, I'll only eat it if it's made with really good ingredients and worth it. And the bourbon pecan pie was worth it. . . which reminded me why I get pecan pie in the South and not in New York City (like I did for Thanksgiving last year and couldn't even finish one bite).

And for a minute, just before the school crazy begins, the summer was peaceful and I was on a hot date.

wc_la_heartWHITE CASTLE

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biscuitsSo my mom got my littlest son hooked on fresh, homemade biscuits in the morning when we were visiting (thanks mom!).

She let him help her make them and even choose the size of the biscuit cutter — he chose really small . . . . we had 2-inch mini biscuits.

Lucky for me, her recipe is incredibly simple and fast. So I don't mind making them when he asks. And today, he chose hearts. Love that boy.

Cream Biscuits
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Ingredients
  1. 2 cups flour
  2. 2 tsp sugar
  3. 2 tsp baking powder
  4. 1/2 tsp salt
  5. 1 1/2 cup heavy cream (try the local Feliciana’s Best Creamery)
Instructions
  1. Whisk together all ingredients except cream. Stir in cream with wooden spoon. Knead until smooth (30 seconds). Pat to 3/4 inch. Use 2 1/2 inch round cutter or cut into 8 wedges.
  2. Bake at 450 for 15 minutes (may need to adjust if making smaller or larger biscuits)
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