Daily Archives: September 26, 2012

Crawfish Etouffee

A while back we came across some crawfish tails during one of our grocery forays and I’ve had them put back in the freezer since.  I mentioned to Mrs J that we needed to go ahead and use those things because we have had them for such a time.  So.. I thawed the tails and surfed over to my favorite Cajun recipe place for Danno’s take on them.  I followed his recipe as closely as I could, subbing chicken stock for his crawfish stock, and I used dried thyme rather than fresh.

An interesting side note:  Most of the crawfish tails sold in the US are from China these days.  The tails I had today were not an exception.  The name on the package had a Louisiana accent but the small print said “imported from China”.


Tomato-Spinach Soup Revisited

The best part about the cool weather arriving is homemade soup season is upon us. I’m reposting this soup recipe from last winter, because that’s what I’m eating at lunch right this minute. I’ve been leaving the bread out, because I haven’t had any on hand, and it still tastes great. Yum!

Tomato-Spinach Soup

  • 14 oz of diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 2 thick slices of french bread or equivalent
  • 2 carrots
  • 1 cup green beans
  • 1/4 of a small onion, chopped
  • 1 cup water, as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • salt and pepper to taste
  • Grated Parmesan for garnish

blender, saucepan

In a blender, blend together bread, spinach and tomatoes, until smooth*.  Add to saucepan with vegetables and spices.  Bring to low boil, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan.  Makes 2 generous servings.

*Blending the spinach, tomatoes and bread together gives you a nice hearty tomato base for the soup.  You can add some spinach leaves at the end if you like, letting them get limp but not overcooked.

Here’s the link to the original post about how this recipe came about: Spinach-Tomato Soup. Can’t believe it was only December it’s become a staple, all because I had spinach I needed to use up.

Autumn in Colorado

This showed up on my Facebook page and I thought it was lovely so I’m sharing:

Photo by Matt Makens,