A Perfect Pairing...For This South Louisiana Girl!

Dinner this evening was a throw-back to my roots!
Being from South Louisiana, the cajun and creole flavors run deep in my food heritage and tonight's meal was no exception(Sorry for the lack of pictures...it was gone that fast)!

Here was the Menu (and recipes to follow):


Creole Baked White Fish with Seasoned Brown Rice,
Roasted Yellow Squash and Louisiana Style Mustard Slaw


Creole Baked White Fish

From Kristi's Kitchen

Ingredients:

Favorite White fish filets enough for number of people you wish to serve

sea salt

dried thyme

paprika

cayenne

all spice

a pat of organic unsalted butter for each fillet

Directions:

-Preheat oven to 400 degrees

-Place filets on a parchment lined baking sheet 

-Sprinkle each filet -on both sides- with a light dusting of each spice; be careful with the cayenne unless you like it really spicy…

-Top each filet with a pat of butter

-Place in preheated oven and bake until fish flakes (around 15 minutes depending on the thickness of your fish)

Seasoned Brown Rice

From Kristi's Kitchen

Ingredients:

1 3/4 c. seasoned organic chicken stock (I season with sea salt and garlic powder to taste)

1 tbsp. organic unsalted butter

2 c. instant brown rice (you can use regular just adjust your chicken stock and rice measurements accordingly)

1 diced green onion

1/8 tsp. celery seed

Directions:

-Follow instructions for cooking rice; replacing water with chicken stock -adding in onion, celery seed and butter

-Fluff and serve

Serves 4

Roasted Yellow Squash

From Kristi's Kitchen

Ingredients:

Yellow squash, cut into wedges -enough to feed the number of people you are serving

Sea salt

Garlic powder

Pepper

grape seed oil

Directions:

-Preheat oven to 400 degrees

-Toss squash wedges with a generous amount of seasons and a light drizzle of grape seed oil

-Spread onto a baking sheet and roast in preheated oven for 15-20 minutes; until tender

Louisiana Style Mustard Slaw

From Kristi's Kitchen

Ingredients:

1 package pre-shredded angel hair cabbage

1/2 c. homemade mayo

2 1/2 tbsp. fresh squeezed lemon juice

1 tsp. spicy brown mustard

1/4 + 1/8 tsp. sea salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

1 tbsp. xylitol or 1 tsp. raw organic honey (to taste)

Directions:

-Combine all ingredients and serve -you can chill for a bit if you like it cold

Bon Appetit!

Fusion Slaw...From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Fusion Slaw

Ingredients:

1/4 -1/2 head of green cabbage, finely julienned

2 green onions, chopped

10-15 grape tomatoes, quartered

1/4 cup chopped walnuts, toasted

DRESSING:

3 tablespoons fresh lime juice (1-2 limes)

1/3 cup rice vinegar

3 tablespoons finely chopped cilantro

1/4 -1/2 small jalapeno, seeded and finely diced

1 tbsp. honey 

1 teaspoon sea salt

1/2 teaspoon garlic powder

3 turns of black pepper from the grinder

1/4- 1/3 cup grapeseed oil

Directions:

-Chopped the veggies and put them in the mixing bowl

-Combine vinegar, lime juice, jalapeno, cilantro, honey and seasonings

-Slowly incorporate grapeseed oil- stirring constantly until completely emulsified

-Pour dressing over veggies and toss with tongs

-Let set on the counter for 30 minutes before serving