Lagniappe: (lan-yap)
Cajun for a little something extra or special…
Food Mantra…
1. Not all good food has to be expensive food…
Not all of us 20-somethings can afford to be a major “foodie.” That’s right, I said it. I love food, but I hate paying $20 for a bottle of vanilla! Thus, while my recipes always emphasize cooking with all natural and minimally processed ingredients, they also aren’t intended to break the bank.
In fact, most original Southern recipes aimed at maximizing quantity while minimizing costs. For example, the story of the original Texas Chili Con Carne is based on a beefed up version of enchilada sauce that cowboys sold in ‘Chili Stands’ outside the old-time farmers market. And don’t even get me started on South Louisiana’s infamous Po (poor)-boys. Thus, I try to stick with the original essence of these old classics by keeping my dishes at a reasonable cost.
And I’m not embarrassed to say that not only did I find new kind of spice in my cooking life, but I also internalized a Cajun cooking mentality as a result of my husband’s roots. It’s like the old Cajun joke goes: Upon finding unidentifiable game, Boudreaux says to Thibodaux, “I’m not sure what it is, but go cook some rice.”
2. Not all good food has to be bad for you…
Yes, I love Southern food! But there is there is no worse feeling than blowing a weeks worth of dieting on a single dinner! I am a firm believer in making everything I eat just about as healthy as I can without sacrificing an ounce of flavor. Thus, I try to ensure my recipes always offer a ‘healthier’ version of the original.
On a related note, as someone who works hard to make sure that I can love my dinner and fit in my best blue jeans, I am more than happy to share the nutrient details of my recipes. For all my WeightWatcher friends out there, when I don’t have the full nutrient details, I will provide the WeightWatcher point value for the recipe (calculated on WeightWatchers.com).
Also on this note, if you come up with an idea of how to make my creations healthier, please don’t hesitate to send me your ideas. I would love to hear your feedback on how to improve the ‘health factor’ of any of my recipes!
3. Not all good food has to be difficult food…
While government employees seem to have acquired quite the reputation over the years for being slow and lazy (don’t deny it, I know that’s what you guys say when we’re not around), my office seems to have broken that mold, meaning I often don’t get home in time to make an extravagant dinner. However, I’m definitely not about to eat a frozen dinner or worse…fast food! I’m also not prepared to spend $30 bucks a night on take-out either (see Food Mantra premise #1).
Solution – Many of my recipes, although admittedly not all (some things are best left to weekends), are quick and easy to prepare. So for all of you working professionals out there, have no fear–there are options for a good home-cooked meal, even if you don’t get back from the office until after 7:00.
4. Not all good food must be prepared exactly like the recipe…
In Southern cooking, most recipes are always a variation on dishes passed down from generation to generation. According to one version of Cajun lore, the earliest recorded Gumbo recipe is from 1802! So I’ll be the first to admit most of my recipes originate from other sources who have inspired me in some way to try my hand at their creation.
There’s also that minor detail that not every recipe suits my personal taste to a tee (more spice please!). So I’ll be the first to say that I often prefer to take a good recipe and make it just tad better (or spicier). So as you follow my recipes you’ll notice I’ll always let you know where the ‘base recipe’ came from, in addition to sharing my spicy twist on many old-time favorites.
