It's our favorite topic of conversation. We go out to lunch and talk about what we're going to fix for dinner. Share your favorites, experiment with new ingredients, make-over some traditions.
Try this: red rice and beans. It's looks so strange on the plate, but it's good! You can get red rice at Whole Foods, I think I've seen it at Albertson's, Rouse's, or Dorignac's. Sometimes I make white beans just like red beans; sometimes I use Italian seasoning with extra rosemary and sage. I like to add a chicken sausage to cut back the fat. Tell your guests it's a few gourmet food fad, they'll love it.
Since I'm gluten-free, I'm always looking for ways to do our specialties without wheat flour. Zatarain's fish fry is GF, so that opens up a lot of great possibilities. Does anyone know how to make a wheat-free roux?
Martha (Central Time Zone)
I tried hard, and look where it got me. This time I'm trying easy. -- Victor Wooten
Be a New Orleanian, wherever you are. (local saying)
Eat food. Mostly plants. Not too much. -- Michael Pollan
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