Get Your Cookbook Gift from The Wild Rose Press

People who live in and around New Orleans have some serious culinary traditions. From gumbo to mirlitons to when you can and cannot eat oysters, I have learned so much about food by living here.

One tradition that I will take with me always is having red beans and rice on Mondays. I’ve heard that this dish became the norm for Mondays due to a woman’s schedule for the household. Monday was for laundry, which meant not much time for heavy duty cooking. Beans and rice were easy to put over the fire and watch as the ladies were getting the clothes and linens clean. (I’m not even going to get into the gender role problems, because this was when men refused to realize that women were awesome.)

ImageI love the way that most people make red beans and rice around here, with ham rendered down for the base and the sausage served on the side, but I’ve got family members who aren’t all in to that. So, I experimented.

I came up with my own way of cooking red beans and rice that are vegetarian (important for one of my children) and low sodium (important for my husband, well, for all of us). You can get that recipe from The Wild Rose Press along with plenty of others. Click on the image, and you’ll get right to where you can download it. Happy Eating!

Passionate Cooks, One Recipe at a Time

When All Romance E-books put out a submission call for recipes to include in their Passionate Cooks cookbook, I knew I had to submit my Aphrodisian Chargrilled Oyster recipe. I had played around with the standard sauce for chargrilled oysters until I found a mixture that made me happy. Not that the others didn’t make me happy, but when I found the combination of butter, herbs, and alcohol that made me grin I actually wrote down the recipe. That is saying something, because I sometimes don’t use a recipe.

But, this isn’t what these posts are going to be about. I downloaded the free cookbook. Now, I am going to cook from it.

Spoon resting in pot of onions, celery, carrots, and parsley.

Flour, butter, and veggies for the beginning of the soup done Creole style instead of how the recipe called for the addition of these ingredients.

Last night, in honor of Monday Night Football, I made Football Season Soup by Christine Columbus. First, I sort of goofed as I made it, but once I explain, I think you will understand. I live in the land of roux, that mixture of fat and flour that we brown to make a delicious base for gumbo. The first part of the Football Season Soup recipe started out like a roux, but I was supposed to add the liquid in the next step. However, I added my vegetables to the flour and butter mixture like any good Creole cook would do (not that I am Creole, but it rubs off on you down here in New Orleans). Whoops! I don’t think that made much of a difference.

But, the beer I had certainly made the soup very different. My choice was what I had in the fridge, which was an IPA, or a very hoppy brew. Not a good idea. I loved the creaminess of the cheese in the soup, but the bitter that came through from the IPA that I used ruined the flavor for my kids. I finished a whole bowl with my side of cornbread, but they only ate the cornbread.

My note to you when you make this recipe–choose a mild beer, like a pilsner. Don’t go the darker beer route. Overall, great flavors, easy to make, and perfect for a night watching football.