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Welcome to our eNewsletter dedicated to providing the great flavors of Louisiana cuisine to all our friends who want to drop a few pounds and eat healthy. Weekly we'll show you that you don't have to sacrifice flavor and just plain great eating just to fit in last years clothes. The Louisiana family menu is inherently low carb, some low cal with an abundant use of seasonal vegetables and plenty of Cajun seasoning. Most of our recipes are easy to prepare and with minor adjustments, can be made to suit your dietary goals. Susan, our publisher, will chat a little about the happenings in and around the state and generally introduce you to the foods and culture that makes New Orleans and all of Louisiana a place you will want to visit. So here is another in our weekly excursions into the great healthy recipes of Louisiana—we hope you like it. —the Louisiana Kitchen eNews Team |
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February 25, 2012
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Welcome to Louisiana Kitchen
It is a true fact that Louisiana has more festivals than there are days in the year, and almost all of them involve eating and drinking. By the time Ash Wednesday rolls around, even us non-Catholics are ready for a few weeks of abstinence.
Thankfully, Louisiana seafood is low in calories and carbs, is plentiful, and is absolutely delicious! I enjoyed my first batch of crawfish of the year last week at the groundbreaking ceremony for Chef Duke LoCicero's "Duke's on the Basin" restaurant scheduled to open July 4th weekend on the lakefront in New Orleans.
That area was ravaged by storm surges during Hurricane Katrina; this restaurant/dock/seafood market/general store is a major stepping stone to rebuilding the area. Photos from the afternoon are here on our Facebook Fan Page.
Jyl and I are lucky judges in two upcoming fundraisers—tickets for both are on sale now. Stop by and say hello; they both benefit children:
Heartstrings and Angel Wings Gumbo Cookoff in Henderson, LA, March 10 Hogs for the Cause competition, New Orleans, LA, March 24
And finally, our friend Chef Michael Farrell kicks off the sixth annual French Quarter Wine Festival on Friday, March 2nd. And you wonder why I spend quality time reading cookbooks on the treadmill.
We headed off to Rouses (an excellent, local, family owned grocery chain) Friday night for a major shopping binge and cooked all weekend for the almost-final photo shoot for the premiere issue of Louisiana Kitchen. It's looking fantastic! We're well on our way to our goal of 1,000 paid subscribers by launch—help us reach the goal: subscription information is here. Also, add us as a friend on facebook.
Best regards,
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Why fake it? Why bother? They usually figure it out, anyway: Fat free half-and-half, pseudo "butter," tofu or seitan crumbles, soy pasta. And on and on - and other things, too. But. Mardi Gras was just that: One big, fat ass Tuesday that lasted a week. I snarfed down enough varieties of king cake to call it a contest, drowned myself in all manner of gumbos, conducted a study of assorted jambalayas, ate enough fried chicken to start clucking, and drank enough wine to earn the name Bacchus (or whoever his female counterpart is/was). By Mardi Gras Day I was so sick of it all and so grossed out I spent the day happily working. Read the rest of Jyl's blog here, along with her low-fat, low-cal, low-carb emergency diet Fake Pho recipe. |
| Shrimp with Cilantro Vinaigrette |
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Like Jyl, it's back to a healthier way of eating for me. Last year I participated in the Seafood Fitness Challenge and dropped ten pounds; another five will get me back pretty close to where I was when I quit smoking ten years ago. This recipe is one I turn to for low calories but great flavors—crucial for me. This is a great stand-alone dish but also adds enough heft to make a meal when added to a green salad. |
| Pecan-Crusted Fish |
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This recipe is great with catfish, redfish, drum, trout, or any other firm, white-fleshed piece of fish. Pecans add a nice nutty flavor; I pulse them to a coarse meal texture in the food processor and mix them with butter and a little Creole seasoning. I top the filets with this mixture and bake in the oven for a fast, low-carb, relatively low-calorie weeknight dinner. Serve with tartar sauce if you prefer.
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| "Pot Likker" Noodles with Greens and Ham Hocks |
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I found this recipe in the February issue of Bon Apetit and had to try it— I love greens, smoked ham hocks, and noodles—it's delectable. I've listed the vinegar and sugar as optional; if you're not familiar with cooking greens, use them the first time around and adjust to your taste the next time. Some people scoff at the idea of NOT using vinegar and sugar to cut the bitterness, but I like bitter. Substitute out kale for the mustard greens, leave off the noodles if you're low-carb, and feel free to use a smoked turkey wing instead of the ham hock. Four ounces of ham hock has about 300 calories, turkey about 200. |
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Published by Our Kitchen and Culture, LLC., Louisiana Kitchen magazine will launch in March 2012.
Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine. Subscribe today: your friends and family will love you.
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