FoodNuts!

Archive for February, 2010

via HotPinkGeek

On a recent visit to New Orleans, everyone told my friend and I we HAD to visit Cafe DuMonde for their famous coffee and beignets.

They were correct.

The beignets – basically fried dough – were excellent with warm powdered sugar on them, but for me, their coffee stole the show! It was sooooo good.

I think what makes it different from your regular coffee is that it has chicory in it.  It adds a bold, but distinct taste. We liked it so much, my friend and I each brought a can home with us!

The cafe has an indoor and outdoor area, and they are ALWAYS packed! They even have a take out line, which also had a pretty long wait.

The inside has an antique feel and is like you stepped back in time.

If you are in New Orleans you have to check the place out. It’s a city staple that has been there for years. It’s such a great city to go with friends for some fun and adventure!

Enjoy! And, travel often!

Michelle

What to do with the can of hominy? Thank you for the suggestions – throw it away, put it in menudo. Ugh! Since it’s an almost rainy day, chili seems like a good meal. I have leftover turkey breast, so I decided to make white chili. I located a recipe from a friend and used it as a guide. All amounts are just thrown together but I’ll guess. The finished dish feeds 2 with some leftover for seconds.

• 1/2 medium brown onion, chopped
• 1/4 yellow bell pepper, chopped
• 1/4 green bell pepper, chopped
• 2 crushed garlic cloves saute in olive oil,
• then add in leftover turkey breast, chopped
• 1 small can diced green chilies
• 1/2 teaspoon cumin seed, crushed and minced
• 1/4 teaspoon ground oregano
• a few shakes of ground clove (yes, clove!)
• 1/2 teaspoon chili and lime seasoning just because it was all that was left in the jar so I just threw it in
• 1 tsp Better Than Bouillon Turkey flavor
• 1 cup hot water

I looked in the cupboard for a can of white beans and the cupboard was bare. I did have butter beans, but no, don’t want to use them. Then I saw the huge can of hominy I was advised to toss out. I opened it up, spooned out about 1/2 cup and tossed it into the chili. I gave it all a stir and tasted the hominy. It had the right texture. The flavor was bland but it had a corn finish. Hmmm – just like judging wine? I let it all simmer for an hour and came back to try out the experiment. The hominy kept it’s texture but took on the flavor of the broth. It was wonderful!

There are certain comfort foods that you just crave sometimes. One of mine is a twist between a traditional Italian dish my mom made and my dad’s love of seafood.

My mom used to make spaghetti with garlic and oil. It was a lot of carbs.  So I’m not sure when, but my dad and I started topping the pasta with scallops. My mom didn’t like seafood, so it was a meal we could all make and then mix up to fit our individual tastes. Sometimes I also add broccoli to it.

And, now it really makes a great dish for when my Dad’s at my house  — like tonight.  I make the oil sauce and scallops separately, and then divide it evenly over regular thin spaghetti for my dad and whole wheat thin spaghetti for me.

It’s a pretty easy recipe that can be modified depending on how much pasta you are making. I do the sauce for a half pound of spaghetti and then make 1/4 pound regular and 1/4 pound whole wheat.

Take 1/3 cup olive oil and heat it in a pan. Then add one head of garlic that has been minced. Let cook for about two minutes on medium heat. Add one chopped tomato, 1/2 a teaspoon salt, 1/4 teaspoon basil and 1/8 crushed hot pepper flakes and cook on low heat for about 10 minutes.

Meanwhile, take several tablespoons of Smart Balance, about a tablespoon of olive oil, a head of chopped garlic, about 6 ounces of white zinfandel and several splashes of lemon juice.

Heat over medium heat until the Smart Balance is melted and add one pound scallops. Cook about 10 minutes.

While that is all cooking, I throw in a 1/4 pound each of regular spaghetti and whole wheat in separate pots of boiling water. Once the pasta is drained and back in the pot, I split the oil and garlic mixture into both pots of the thin spaghetti. Mix really, really well.

Put the pasta on the plates and using a slotted spoon divide up the scallops placing them on top of the pasta.

I paired the dish with a chardonnay from the Saratoga Winery and my cheese breadsticks.

My dad likes to add a little salt to taste, but that’s really a personal preference.

Enjoy!!!!

Michelle

I have a 29 ounce can of hominy.  Now what do I do with it?