Food that people love and super healthy at the same time
Author: Simply Splendid Food
A true foodie; full of fine dining tips and noteworthy suggestions. While growing up, I would open the fridge and often see wonderful surprises like smoked eel! No eye of newt? I grew up in a Scandinavian cuisine. It included my mother's buttery 'Pulla' - a Finnish sweet bread with cardamon. A hit with friends at Christmas time!
It was hard to find the origin of Canal House lentils. I was told New Orleans. But, I found no evidence to support this claim. If you know, please share in the comments. More importantly, this recipe hails Le Puy lentils, a unique member of the lentil family.
Le Puy Lentils
FRENCH Le Puy LENTILS are about one-third the size of regular lentils and have a slight peppery taste. They are grown in mineral rich volcanic ash in a French town called Le Puy (PWEE)-en-Velay in the Haute Loire region of Auvergne, France. Aromatics are sautéed and then simmered with French Le Puy lentils for 20 to 25 minutes. It is an easy side dish, redolent of a Provencal feast. Authentic Le Puy lentils have an A.O.C. (appellation d’origine contrôlée) seal of approval. In fact in 1996, Le Puy green lentil was the first vegetable to obtain an A.O.C. designation.
1 medium leek white and pale green parts, finely chopped
1 clove garlic
1 tbsp. tomato paste
1 cup of green lentils ( preferably French Le Puy Lentils)
2 tbsp. reduced salt soy sauce
Kosher salt and fresh ground pepper
Take a saucepan and heat oil on a medium heat.
Add the leek and cook for a minute/ then add chopped garlic and tomato paste, stir and watch as paste darkens in about 4 minutes.
Add lentils and ½ cup water. Boil it on high and then reduce heat. Cover and simmer for 45-55 minutes, with occasional stirring.
Remove from heat and set aside covered for 10 minutes.
Then, stir in soy sauce and season with salt and pepper.
Optional: Serve with diced scallions, red pepper and/or cilantro, parsley and finely chopped kale.
Quality & Assurance of Origin -AOC
Le Puy lentils: The first vegetable to acquire the AOC ( Appellation d’Origine Côntrolée ) certification in France. It assures the buyer that this item originated in the geographical region of Le Puy in France. AOC supports the authenticity of wines, cheese or in this case Le Puy lentils.
LENTILS in general are loaded with protein, iron and zinc, not to mention fibre, folate, and potassium. They’re also rich in prebiotics that are brilliant at feeding your friendly flora. A must have every day of the week!
Warm Salad Today ……Cold Salad Tomorrow. You Can Serve It Either Way
VARIETY IS THE SPICE OF LIFE and so are tacos.SPICY! AYE-E-E-E !!!!I This Taco Recipe gets you to Flavor Town. Colonel Sanders is not the only one with a secret recipe….My special spices will make you come back for more! I am sharing my secret taco recipe here at Simply Splendid Food with you. Friends have said it’s the best tacos they have E-V-E-R had! Would you agree?
Tacos and a frosty cold mug of beer is a Taco Marriage.
2 tbsp. chili powder + more if needed, after mixing all ingredients
Pinch of salt (pink or sea salt with added iodine) and pepper to taste.
good salt makes a difference. Irish salt is one of the best tasting salt.
1 – 2 medium cooking onion -diced
3 garlic cloves -minced
1 – 2 tbsp. olive oil
10 medium flour tortillas
Grind and mix your spices together (except salt and pepper) using a mortar and pestle
Heat onions and rosemary in oil until translucent.
Add your spices. Mix for 10 seconds longer. Add fresh garlic.
Add ground meat and blend in the onions and spices until meat is brown.
Add salt and pepper after meat has been browned.
Take a nose test and smell your mixture. If you need more chili powder add more. I added about 1/2 tsp ground chili flakes.
OPTIONAL:Add heat: Red pepper flakes ( a sprinkle ) or fresh Mexican green chili. You can add diced, raw jalapeño peppers in the mix in the end (with or without seeds). The seeds are the heat. No additional cooking.
TIP:Place tortilla/taco in toaster to warm up. Hint: Gently fold over the tortilla and insert into a toaster slot.
SUBSTITUTE:For a hearty wrap use burrito wraps or lettuce wrap.
Cheddar cheese: shredded or diced
Optional: Add home made refried bean paste to the base of a tortilla [ or burrito – I use both wraps]
EXTRA ZIP: add diced jalapeño or banana peppers. You choose your heat!
This recipe can be refrigerated 3-4 days for another meal -> a fast, healthy lunch or dinner. To serve again pop your tacos in the toaster. Heat up a portion of meat in the microwave oven. Assemble your taco as you like it. I still had about 1/3 cup of taco mix after a few more meals. I added my mix as a topping to a four cheese pizza I purchased ‘on sale’ at the grocery store. I also added sliced kumato tomatoes. Ready in 12 minutes! YUM-M-M!
Home Made Tacos
I found a great site today for homemade tacos. Click here . When you ‘Download” the recipe, Terrie includes a page on “Tips For Success. What I learned the hard way!”This is wonderful! I have ordered my Masa Harina online and will enjoy turning another new page in my culinary journey.
How do you measure a good chef? A good chef like Paul Prudhomme ( 1940-2015) is constantly tasting at various stages of preparation. Paul is one of my favorite chefs of all time. A consummate chef. When asked to write down his recipes, Paul had to make an educated guess to conform to classical measurements (since he never measured anything). Paul called it ” Best guess” and, “When you taste it, that’s when you know if you have to add a little more of this or that.” I can hear him now.
At K-Paul’s Louisiana Kitchen in New Orleans, Paul was not always in the kitchen after his popularity soared and demanding TV appearances were eating up his time. I am happy to say, I did have a meal when Paul was cooking up some spicy Louisiana dish in his restaurant. What luck! S-o-o-o good! There is truly a difference!
Before food network (1993), I watched an episode of the magic man himself. Paul, made a peach pie. I taped it on my VHS player. But alas, I no longer have it. As the adage goes – the memory is still alive. He was so entertaining; listening to Paul talk about food with his soft, New Orleans accent. Today, when I make peach pie, I always think of Paul Prudhomme for a brief moment!
Seasoned Pie Dough /Crust
CHEFS ~ Measure ‘To Taste’
Blackened Redfish Debut 1980
After 3 failed restaurants, Paul went to Denver and managed a restaurant that stayed afloat. When his mother was diagnosed with cancer, Paul came back home to New Orleans. One of the first things Paul did was joined the Commander’s Palace as a lunch chef and became their head chef the following week! Soon after, Paul introduced his spicy Cajun cooking. It started when Paul’s Cajun popcorn turned up on their menu! Paul left Commander’s Palace to pursue his dreams once more and opened K-Paul’s Louisiana Kitchen with his signature dish ~ Blackened Red Fish. After opening, to a packed restaurant, the lineups began on the 2nd week. The magic man put New Orleans cuisine on the culinary map and became a household name. You may have guessed that there was a shortage of red fish..in the area for a short while. Unbelievable! Paul truly brought spice to America for the first time..in a big way! Now, we cant live without turmeric, paprika, and cayenne pepper. Some time later, Paul packaged his signature spice blend. You can still buy his signature spices online – or make it yourself. (see recipe below)
Blackened Seasoning Spice – by Paul Prudhomme
1 tablespoon sweet paprika
1 ½ teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon (or less) cayenne pepper
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
½ teaspoon thyme leaves
½ teaspoon dried oregano leaves
Mix together and add cayenne pepper 1/4 tsp at a time. REMEMBER: After you measure out the spices, etc., taste and adjust accordingly. [Taste on a piece of buttered bread]. Store in a tightly lidded jar in a cool, dark cupboard.
TIP: My friend made this and said it was okay. Remember: Everything has to be fresh: even garlic and onion powder. I would maybe add smoked paprika. I would use red pepper flakes instead of cayenne pepper. ( I do not live near a cayenne pepper farm–like Paul P. did in Louisiana. It’s not the same. Also, dry your own thyme and oregano leaves before grinding. Grow your own herbs. Store all spices in a glass jar with a tight lid and a dark cupboard. Or, just buy Paul’s spice blend!
Fresh Is Best
Buy peppercorns, course salt, even onion flakes to grind. Fresh spices are the best choice. Some herbs like dill or parsley will keep longer in the freezer (stored in ice cube trays).
Chef Paul Prudhomme had already built his reputation as the executive chef at Commander’s Palace . After he left Commander’s Palace, Kay and Paul Prudhomme opened K-Paul’s Louisiana Kitchen on Chartres Street in 1979, and soon drew local popularity followed by national acclaim as the Spiciest Chef in Louisiana!
The Independent Restaurant Coalition predicts that 85% of the country’s independent restaurants will close by 2021 due to financial strains caused by COVID-19.
K-Paul’s is one of the many beloved restaurants around the country to recently announce its closure due to COVID-19. This weekend, New York City diner Odessa announced it would be closing after 26 years in the East Village, citing a significant loss of business over the past few months. Other high-profile closures have included McCrady’s in Charleston, Gotham Bar & Grill in New York City, and Blackbird in Chicago, among thousands of other restaurants that haven’t made the news.
K-Paul’s Louisiana Kitchen closed in May due to the coronavirus pandemic. It will not reopen, says chef Paul Miller and Brenda Prudhomme ( a niece of Paul Prudhomme). Latest bulletin: the building is now up for sale.
Chef Paul Prudhomme and his then wife Kay Hinrichs Prudhomme opened K-Paul’s Louisiana Kitchen on Chartres Street in 1979, a landmark in culinary history. A bygone era that will be missed!
2 radishes, trimmed, very thinly sliced (optional)
1 cup parsley, mint, and/or cilantro leaves8
2 tablespoons pomegranate seeds (optional)
Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan (curry powder) and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
Optional: Toss radishes, herbs, and pomegranate seeds, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.
Add greens, kale ships, collard greens, swiss chard, etc. Cranberries are a good ubstitute for pomegranate. Add leftover quinoa or feta cheese cubes. Serve as a veggie tacos. ‘Squash’ Burgers (see below). Lightly mash squash to biuld your burger. If you have more people at the table, add spinach to the mix to extend your dish
Two – 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces
25g fresh root ginger
Pinch of cayenne pepper
For the Pasta Dough:
2 1/2 cups all-purpose unbleached flour
For The Sauce:
60ml vegetable stock
1 knob of butter
20ml sherry vinegar
5 ml soy sauce
OR Classic – (combine) 5 to 10 garlic pods diced in grape seed oil.( or your preferred oil) with 3- 6 tablespoons of clarified butter.
1.Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar. SAUCE #2: We used a red curry sauce from the freezer. It was excellent. Simple melted butter works well too. Or SAUCE #3: combine butter, oil and garlic. The proportions are to your palate.
2. Bring a large pan of water to the boil. Blanch the tail in the boiling water for 10 seconds (and the pincers for 15 seconds-if you are using them). Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.
3). NEXT, make the raveoli ( open the package of wontons) combine the lobster with cooked salmon, if you like ( Chef Ramsay’s version). You may add an egg to bind the meat. Spoon in the lobster on your ravioli. Baste edges with water and pinch together. I double seal by pressing the glass rim on top of the raveoli. It makes fast work of it. Pre-made wonton squares are ideal. Cook filled raveoli in boiling water until they rise to the top. Plate, sauce it up and serve hot. ( 3-6 per person). YUM!
2 out of 3 diner guests agreed the curry ravioli was tops! Find Bobby Fley’s curry raveoli …if its online. We did taste it once..Double yum!❤
Substitute wonton wraps for PASTA dough. Easy!
What wine should I serve?
The ideal wine depends on how the ‘LOBSTER‘ was prepared and what types of sauces or side dishes will accompany the main course. Recenlty, I completed a WINE AFICIONADO course to explore new wines and visit old classics. It was very enjoyable! My WINE SUGGESTION for Lobster Ravioli: White: Burgundy Chardonnay, White: Californian Chardonnay, Red: Argentinian Malbec
Ravioli’s Serving Suggestions
Celebrate LIFE! May All Your Days Be Food-d-licious!