NOLA

Method

1. In a large, heavy soup pot or Dutch Oven, heat the oil to medium.

2. Add the sliced sausage to render some of the fat and flavor. Remove sausage and set aside.

Ingredients

• 2 Tbsp oil

• 2 lbs. chicken thighs

• 1 lb. large shrimp, shelled (“headson” is popular in NOLA… up to you.)

• Andouille sausage, sliced as thick as a thumbnail

• (No Andouille sausage? Replace with a similar smoked sausage or kielbasa)

• 1 white onion, diced

• 1 bell pepper, diced

• 2 stalks celery, diced

• 1 medium tomato, diced

• 3 garlic cloves

• 3 bay leaves

• 1 rounded tsp dried oregano

• 1 rounded tsp dried thyme

• 1 rounded Tbsp. Creole Seasoning (store-bought, or quickly homemade: HERE)

• 2 Tbsp tomato paste

• 2 cups long grain white rice

• 3 cups chicken stock or veggie broth

3. To the oil, add chicken and brown on all sides. Remove chicken and set aside.

4. Into the oil – add a bit more if needed -- goes your “holy trinity” (New Orleans’ basis for many famous dishes): diced onion, celery and bell pepper. Cook for a few minutes until tender-crisp.

5. Add garlic, bay leaf, spices, and Creole seasoning, stirring well for about 7 minutes. Do not let the garlic overcook.

6. Add rice and stir. Add broth and stir. Add chicken and sausage.

7. Bring to a rolling boil and immediately lower the heat to a simmer, cooking uncovered for 15-20 minutes or until liquid is absorbed.

8. Reduce heat to low, cover and cook 5-10 minutes until rice is done.

9. Leaving the cover on, remove from heat and set aside for 10 minutes.

10. Fold in shrimp, cover, leave for a few minutes until shrimp are pink/ cooked.

11. Serve with a side of wilted greens, crispy corn bread, and sweet tea.

Link To Easy Conversion Chart

Pat Friedman

The unbeatable allure of New Orleans has drawn me back many times over the years. There’s no end to the rich culture here – worldclass music and architecture, flamboyant customs AND costumes, endless rows of masks and antiques, street bars and voodoo shops – not to mention the colorful locals and their mouthwatering cuisine.

Our Producer / Chief Editor, Pat Friedman and her son, Max Friedman: cruising with Louisiana ‘gaters in the wetlands along the banks of Lake Pontchartrain. (The filming location for “Where the Crawdads Sing.”)

Croatian Zesty Red Coffee

Recipe & Food Photos by Tanja Kezić’

If we delve into Croatian history of drinking coffee, we’ll see influence from Venice (The southern region of Dalmatia was part of the Republic of Venice for 400 years), with 200 years under Austro-Hungarian rule, and also with influence from Turkey (the Ottomans had a long history of trying conquer the region, and did conquer neighboring Bosnia for hundreds of years).

The first Croatian Kavana (café) was opened in 1748 in Zagreb, on Ban Jelacic Square. Nowadays, out of the house, Croatians are drinking espresso coffee, cappuccino and macchiato.

Ingredients

- 2 cups expresso coffee

- 4 tbsp cherry syrup

- a few red cherries for garnish (fresh or cooked in syrup)

LINK TO EASY CONVERSION CHART

Traditionally in the home we are still preparing coffee:

1. In an Italian Moka pot

2. In some parts of Croatia people are also preparing Turkish Coffee in the long-handled, narrow pot called Cezve (chez-ve)

Croatian’s most tempting question must be, kavu?” It translates to “are we going for a coffee,” but by “coffee” we suggest to go for drink: wine, rakija, beer…or any other drink.

Method

1. Pour expresso coffee into Champagne glass

2. Gently add cherry syrup

3. Decorate with sour cherries

Hint : On hot summer days you can serve it with ice cubes! Fill the glasses with ice cubes and repeat.

Amarena cherry syrup is no doubt one of the most popular fruit syrups on the Dalmatian (Croatian) market. Sweet cherry syrup taste is a perfect contrast to bitter espresso coffee flavour. In that moment, drinking coffee with dash of cherries turns into glamorous ceremony. The red colour of cherry syrup gives that summer-warmth feeling to this simple coffee libation. The colour Red symbolises passion and energy, courage and optimism. This Espresso Cherry Mocktail is bold, sweet, slightly bitter and a delicious non-alcoholic pick me up. So, how to resist

Tanja Kezić

Drinking coffee is, for most Croatian people, a daily ritual. We always find a “time out” for a cup of coffee during a busy day. Also, it’s an opportunity to chat with friends while drinking our favourite “cup of pleasure.” It is a social ritual of talking, gossiping or doing business over coffee.

— Tanja Kezić, Cookbook Author, Culinary Teacher & Recipe Blogger Blog: platesnplanes.com • lnstagram: @plates_planes

Basic Ingredients

• Fish

• Extra virgin olive oil

• Yogurt

• Nuts

• Legumes

• Whole grains, including brown rice, quinoa and wheat

• Produce, including leafy greens, berries, tomatoes, artichokes, pomegranates, lemons, oranges, and avocados. . .

• Some poultry, eggs

• Herbs and spices found in the countries hugging the Mediterranean Sea

• Limited red wine.

Method

•

Less Is More!

Healthy Benefits:

There are 22 countries spanning 3 continents which touch the Mediterranean Sea. So to be sure, some countries known for following/developing the “Mediterranean Diet,” which origins date back to the Middle Ages, include:

Syria

Palestine

Turkey

Greece

Italy

Spain

Morocco

Lebanon

Croatia

(as our Chief Editor is writing this page from Croatia, the classic Mediterranean ‘diet’ elements pervade the very healthy lifestyle here – along the Adriatic Sea –the northernmost tip of the Mediterranean Sea. )

This regional style of eating has become a global force. Not a restrictive diet at all; this is a satisfying, colorful, flavorful and healthful style of eating that offers:

• Extended longevity

• reventive cancer (prostate, breast, colon and other cancers)

• Antioxidants

• Heart health

• Bone health/reduced osteoarthritis

• Lowered risk of dementia, including Alzheimer’s disease.

• Lowered risk of diabetes and poor blood-sugar conditions.

• Weight loss (in conjunction with a healthy lifestyle)

• Mental health (reduces stress and depression)

• Healthy hair, skin and nails

Editor’s Note:

This is more of a lifestyle than a fast-fix fad. Just because it’s trending, it’s simply been the way some folks have been eating for eons. Antonia Trichopoulou, M.D., PhD, and professor at the University of Athens, is a leading researcher of the Mediterranean diet, which he shows has been evolving for 5,000 years.)

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Summer ‘23 Issue:

Fun & Fit Fair Fare (Great State Fairs)

Superfood Salad

Sun Tea and the Busy Bee

Pat’s Healing Vegan (and/or Chicken) Soup