Wednesday, September 28, 2022



I recently went on a trip to New Orleans, Louisiana.  I attended a demonstration class at the New Orleans School of Cooking where our instructor, Ms. Harriet, showed us how to make gumbo, chicken creole, and pralines.  They also served us a local beer called Abita.  The recipes for the food were given to us, placed on our tables.  I thought the gumbo was super delicious so bought some spices and made a couple batches when I got home.


Here's the link to the school where you can book a class or order their spice mixes and hot sauces.  I liked the green hot sauce the best.

Here's the original recipe below.  Sorry it's small and crooked.  To get the full experience and a nice (straight) copy of the recipe, you'll have to go to NOLA and attend a cooking class yourself.  😄

IG: @abundanceofvegetables
IG post of this video: Gumbo (Reel) 
YouTube post of this video: Gumbo (full video with captions)     

Sunday, September 25, 2022

Sautéed Radishes


I got a small bag of radishes because I thought it would give a nice pop of color and crunch to a green salad.  It did indeed,  but then I didn't know what to do with the rest of the bag since I only needed one or two.

I found a recipe online for a sauteed radish side dish.   I served it with a turkey burger, onions, jalapeno slices, and some banana and apple slices with a sprinkle of cinnamon.  I like a variety of foods in my meal.  The radishes were similar to a scalloped potato, and the butter and seasonings took away the bite that you have when it's raw. 

I substituted lemon juice for lime, black pepper for white pepper, and dried parsley for fresh parsley.

Here's the link to the original recipe:

IG post of this dish: Sautéed Radishes (Reel)
YouTube post of this dish: Sautéed Radishes (full video with captions) 

YouTube: Abundance of Vegetable