Creole Recipes With Eggplant Recipes Recipe For Chili

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EGGPLANT CREOLE



Eggplant Creole image

Eggplants have quite an eclectic history, but have always been delicious. For those who haven't ventured too far out of their culinary norm, this is a great recipe to become accustomed to the eggplant. Dale Begnaud in memory of his Mom's wonderful eggplant cooking.

Provided by Meredith Begnaud

Categories     Main Dishes

Number Of Ingredients 10

1 large eggplant
3 tbsp butter or margarine
3 tbsp flour
3 large tomatoes, peeled and sliced
1/2 cup peppers, thinly sliced
1 small onion, thinly sliced
1 tsp salt
1 small bay leaf
2 whole cloves
1 cup buttered bread crumbs

Steps:

  • Preheat oven to 350 degrees.
  • Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
  • Drain and place the eggplant into a buttered casserole dish.
  • In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.
  • Pour the mixture over eggplant.
  • Prepare the buttered breadcrumbs - Melt 2 tablespoon butter in a small skillet over medium low heat. As soon as butter is melted stir in 1 cup breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.
  • Cover with a thin layer of the buttered bread crumbs.
  • Bake for 10 minutes and serve hot.

EGGPLANT CHILI



Eggplant Chili image

This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.

Provided by ratherbeswimmin

Categories     Vegetable

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 large eggplant, peeled and cubed
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 tablespoon all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt (or to taste)
pepper
1 (16 ounce) can kidney beans, undrained

Steps:

  • Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
  • Add all the remaining ingredients except the kidney beans.
  • Stir to combine.
  • Cover and lower heat; simmer for 2 hours.
  • Add in kidney beans; stir.
  • Cover and cook 30 minutes; adjust seasoning to taste.

CREOLE-STYLE CHILI



Creole-Style Chili image

Slow Cooker Recipe. This recipe was clipped out of a magazine adapted from Brett Favre's Family Chili recipe in Green Bay Packers Cookbook. I changed up a bit for us and will note my changes. My husband liked it because it was spicy and was not overload on the beans. Enjoy

Provided by happynana

Categories     Meat

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs lean ground beef (I used 1 1/3 pound ground beef and 1/2 pound sausage)
2 medium green peppers, chopped
2 stalks celery, chopped
1/2 cup green onion, sliced
1 small onion, chopped
2 garlic cloves, minced (I doubled)
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can diced tomatoes with garlic, undrained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (10 3/4 ounce) can cream of mushroom soup
1 3/4 ounces chili seasoning mix (I used Texas Red)
1 tablespoon chili powder
1/2 teaspoon creole seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • In a large skillet, cook beef (& sausage if added) until no longer pink; drain off fat.
  • In a slow cooker stir together meat with all listed ingredients.
  • Cover and cook on low heat for 7 to 8 hours.

CREOLE CHITTERLINGS (CHITLINS)



Creole Chitterlings (Chitlins) image

There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.

Provided by Walita J Powell

Categories     Meat and Poultry Recipes     Pork

Time 6h20m

Yield 16

Number Of Ingredients 11

20 pounds frozen cleaned chitterlings, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Creole seasoning to taste
1 teaspoon red pepper flakes, or to taste

Steps:

  • Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
  • Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
  • Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 6.9 g, Cholesterol 548.4 mg, Fat 40.3 g, Fiber 1.1 g, Protein 25.6 g, SaturatedFat 18.9 g, Sodium 946.6 mg, Sugar 1.4 g

PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE



Pan-Roasted Eggplant With Peanut-Chile Sauce image

The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.

Provided by Julia Moskin

Categories     dinner, for two, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 eggplants, about 1 pound each
Kosher or sea salt
1/4 to 1/2 cup roasted peanuts, crushed or chopped, more as desired
1/4 teaspoon ground cumin
1 medium garlic clove, pounded to a paste or finely chopped
2 to 3 tablespoons sambal oelek, Sriracha or other red chile paste, more to taste
7 tablespoons olive or vegetable oil, more as needed
1 (2-inch) piece fresh ginger, cut into fine julienne
2 large or 3 small scallions, white and light green parts only, chopped or thinly sliced lengthwise into fine julienne
1/2 cup loosely packed cilantro leaves

Steps:

  • Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
  • Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
  • Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
  • Heat the oven to 200 degrees and place a large baking sheet in it to warm.
  • In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
  • When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
  • To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY CREOLE CHILI



Spicy Creole Chili image

Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 8

Number Of Ingredients 14

1 tablespoon Pure Wesson® Vegetable Oil
1 pound ground chicken
12 ounces andouille sausage, cut into 1/2-inch slices
2 teaspoons chili powder, divided
2 cups chopped white onion
1 ½ cups chopped green bell pepper
1 tablespoon finely chopped garlic
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 (28 ounce) can Hunt's® Crushed Tomatoes
1 (15 ounce) can black beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
1 teaspoon Sour cream and chopped parsley

Steps:

  • Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
  • Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
  • Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 24.6 g, Cholesterol 59.2 mg, Fat 16.2 g, Fiber 7.9 g, Protein 23.8 g, SaturatedFat 5 g, Sodium 1253.8 mg, Sugar 3.3 g

EGGPLANT AND BEEF CREOLE



Eggplant and Beef Creole image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

1 pound eggplant
Nonstick cooking spray
12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon olive oil
2 large cloves garlic
8 ounces extra-lean ground beef
8 ounces whole yellow or red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups)
3 cups canned plum tomatoes, drained
1/4 cup dry red wine
2 sprigs fresh oregano to yield 1 tablespoon chopped
1/8 teaspoon hot red pepper flakes or more to taste
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Turn on the broiler and cover broiler rack with aluminum foil. Wash and trim eggplant, but do not peel. Slice off both ends. Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray. Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
  • Chop whole onion. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
  • Mince and add garlic. After 30 seconds, push the onions and garlic to one side. Add ground beef, breaking it into small pieces. Stir and brown.
  • Turn eggplant, spray with pan spray and continue broiling to brown on second side.
  • Wash, dry, trim, seed and chop pepper. When beef is brown, stir in the peppers and the onion mixture.
  • Drain the tomatoes, and squeeze them in hands to crush. Add to pan along with the wine.
  • Remove the eggplant.
  • Wash and dry the oregano and chop; stir in with the hot pepper flakes.
  • Cut up the eggplant and stir into the pan, seasoning with salt and pepper.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 16 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 257 milligrams, Sugar 26 grams, TransFat 0 grams

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