Prepared a cajun inspired feast for one of my favorite ladies tonight. Maybe a day late given it's Ash Wednesday, but we enjoyed ourselves nonetheless.
Ever since visiting New Orleans in October I have been fascinated with the south, particularly the cuisine. However, as a future Holistic Nutrition Consultant I couldn't help but try to create dishes that not only represented the flavors of Nola, but were also rich in nutrients. Tonight's dinner was an effort to accomplish such a task. I have to say the end result was quite successful.
Below is the menu and an accompaning recipe. I also attached a couple pictures from New Orleans. Some say you leave your heart in San Francisco. I left mine in Nola...
Menu:
Veggie Jambalaya
Collard Greens with Bacon
Sweet Potato Puree
Veggie Jambalaya
7-10 crimini mushrooms, chopped
1 small zucchini, chopped
1/2 red onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup brown rice
1 3/4 - 2 cups of vegetable broth (based on type of rice)
1 can diced tomatoes
1/2 tsp thyme
1/2 tsp paprika
1 tsp oregano
Favorite hot sauce such as Tobasco to personal preference
Using a deep skillet with lid, saute mushrooms at medium-high heat in a fat of your choice (I used butter from pastured cows, grapeseed oil would also work). Add remaining vegetables and cook until just translucent. Add rice and herbs. Stir until aromatic. Then add broth,tomatoes and hot sauce stirring once more. Cover with lid and cook until liquid begins to boil. Stir, replace lid and reduce heat to a simmer. Stir occasionally until rice is tender and most of the liquid is absorbed. Whenever possible I use organic ingredients and encourage others to do so as well.
*This is an original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!
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