Thursday, February 07, 2013
I know creole is suppose to have onion, bell peppers, celery and tomatoes. But I didn't have any onion yesterday, so I decided to improvise. I had fresh garlic and big, fibrous carrots. I had red, orange and green bell peppers, a couple stalks of celery, and a can of no salt added diced tomatoes.
So, I put a tablespoon of olive oil in the pan, and sauteed the bell peppers, celery, and garlic. I microwaved the two carrots two minutes to give them a head start and then sliced them in rounds. When the sauteed veggies were soft, I added the sliced carrots and soon after the can of tomatoes. I added one teaspoon of Zatarain's creole seasoning. I would have added more, but it had salt in it. So I put it on the table so that anyone who wanted could add more. (On leftovers for the next day I added more cayenne pepper because there were only adults at that meal, and I liked it spicy hotter even better!) I covered it for a few of the minutes.
Here's what the dish looked like:
Here's what my plate looked like with some baby lima beans, a plain sweet potato, and the tuna steak to eat with my almost creole:
So that's a non-recipe that turned out pretty well. My husband liked it, too.