February 15, 2010

Meal Planning Monday

Breakfasts—leftover cinnamon rolls,whole wheat banana bread, egg dishes, cheese toast, fruit salad

Lunches—leftovers, soup from the freezer, sandwiches, chicken and rice from the freezer, cheese and crackers

Snacks—apples, bananas, raisins, blueberries and strawberries from the freezer, sliced cheese, crackers, rice cakes, Valentine’s candies, carrot sticks, and celery sticks


Monday—Leftovers from Valentine’s Day—venison steaks, baked potato, and spinach salad

Tuesday—Crawfish Etouffee in honor of Mardi Gras, recipe follows

Wednesday—“Feast Before the Fast” Soup and Salad Supper at church for Ash Wednesday.  I’ll be bringing Garden Vegetable Soup.

Thursday—Homemade Pizza

Friday—Shrimp and Vegetable Quesadillas

Saturday—Depending on how much time I have today for cooking, we’ll either have a quiche or a veggie omelet for supper with a salad.

Sunday—Roasted Chicken Drumsticks, red lentils, salad

Crawfish Etouffee—Gabrielle Blake

Most of my family on my father’s side are from TX and LA.  I grew up eating Cajun and Creole food, and I can probably peel a shrimp or crawfish faster than most folks as a result.  This is our family recipe for Crawfish Etoufee.  It is best served over white rice with a good buttered French bread.  I hope you’ll enjoy it as much as we do.  Laissez les bon temps rouler!

1 pound crawfish tails, pick through the meat and remove any flat tails

1 stick butter, use the real stuff for Pete’s sake!

1 med onion chopped

½ bell pepper chopped

2 green onions chopped

1/2 c chopped parsley, if you have it

1 stick celery chopped, optional

2 cloves garlic minced

2 T cornstarch

2 c COLD water


Sauté vegetables in butter for a couple of minutes, add crawfish and continue sautéing until onions are clear. Whisk the cornstarch into a little of the water, gradually adding the rest of the water as you continue whisking.  Stir the cornstarch slurry into the crawfish and vegetable mixture.  Season with Tony’s.  Cook on low for about 10-20 minutes. Serve over rice, white rice is traditional.

Tip—the reason you use cold water when making a cornstarch slurry is that the cornstarch will clump and become gummy with warm or hot water. 

Tip—Crawfish are to be boiled when they are alive.  If you happen to find a flat crawfish tail it is usually a sign that there was one that was dead prior to boiling. 

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