Black History Month
Page A 6
F ood
lanuary 30. 2008
From hearty recipes fo r one-pot stews to new ideas fo r the season s best ingredients,
we have you covered in the kitchen. Stay warm and eat healthy. Please, email
SharonS@portlandobserver.com, to request or share a favorite recipe.
Fat Tuesday is
Cajun and Creole Cooking
February 5th
Cajun and Creole, two similar yet distinct cooking styles, are the culinary
cornerstones o f any Mardi Gras celebration.
The greatest con­
tribution o f Louisi­
ana k itc h en s to
American cuisine is
gumbo, a classic
Cajun and Creole
dish central to the celebration o f Mardi Gras.
Both foods make liberal use of the "holy trinity" of cooking: The most common miscon­
ception is that both foods are spicy, fiery hot. Both Creole and Cajun cuisines have a depth
of flavor, borne of a loving blend of local herbs and (quite often) roux and may or may not
be spicy.
M ordì Çras
In New Orleans. Mardi Gras is celebrated with revelers in costume and
elaborate parades. In the Cajun countryside, it’s celebrated with the
"Courir du Mardi Gras." when maskers ride on horseback from house to
house in search of ingredients for a communal gumbo. Whatever the
tradition, it al ways includes good food and good times. So cook up a few
Cajun and Creole favorites, invite friends over, and create your own
Mardi Gras tradition.
Ingredients for life.
SAFEWAY 0
Cajun Cuisine
Cajun cuisine is a robust mix of French
and Southern food. The recipes use
simple ingredients and often include a
dark roux thickener of flour and pork fat.
Most recipes rely on sauteing onions,
celery, and green bell peppers (other­
wise known as the “holy trinity” ) and
adding a lot of spices and file powder,
which is made of ground sassafras leaves
and used as a thickener.
Creole Cuisine
Caribbean, African, French and
Spanish immigrants created Creole
cuisine. Creole recipes frequently
include butter, cream and tomatoes.
Just like Cajun food. Creole cook­
ing uses sauteed onions, celery,
and green peppers, plus file pow­
der for thickening.
Authentic Louisiana Red Beansand Rice
99!
“Authentic Cajun flavor!
My best friend grew up in
Louisiana and loves red
beans and rice; these are
just like she remembers.
Serve with Tabasco sauce
fo r a little kick. Try a
splash o f cider vinegar in
yours; it’s real good! ”
CLUB PRICE
BLYONE, GETONE
FREE
HXMoatiMtamii n w
INGREDIENTS
• I pound dry kidney beans
• 1/4 cup olive oil
• I large onion, chopped
• I green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
CLUB PRICE
•
•
•
•
•
•
•
•
A laskan C o lossal
King Crab C lu sters
Grade A Or choose Safeway
Chicken Leo Quarters
SAVE up Io 30c lb.
|h
crus PRICE
9 to 1? size Cooked
Frozen/thawed.
SAVE up to $6 00 lb.
Fresh Express
S a la d B lends
L arg e or Ju m b o
F u ji A pples
5 to 12-02 package
Selected varieties
SAVE up to $3 49 on 2
Or Organic Fup Apples
Club Price: $1 00 lb
SAVE up to 99c lb.
CLUB PRICE
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
I teaspoon Cajun seasoning
I poundandouillesausage,sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and
celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked
vegetables into beans. Season with bay leaves, cayenne pepper, thyme,
sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat
to medium-low. Simmer for 2 I /2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanw hile, prepare the rice. In a saucepan, bring water and rice to a boil.
Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed
white rice.
I---------- — -------- — ---------------------- .-------------------------- — ----------- 1
i
i
Safeway Fresh
Thighs or Drumsticks
S unday S low C ooker C ollection
5-DAY
SALE
O fte n Valid 1/30/08-2/3/08
ftestT0'
Post C e re a l
13 to 24-01
Selected varieties.
Club Price $2 00 ea
SAVE up 10 $5 98 on 2
Mix or Match
B est Foods
M a y o n n a is e
Nabisco Snack Crackers
or Toasted Chips
24 to 30-oz
Selected varieties
SAVE up to $2 41
6 to 10-oz
Selected varieties
Club Price $1 66 ea
SAVE up Io $4.89 on 3
Coca-Cola, Pepsi o r 7-up
12-pack, 12-oz. cans, and
i
________ __________________ i
Slow Cooker
i Jambalaya
Offer va id w ill) Club Card items must be purchased m
single transaction. Wus tax and deposit where apphcafc
i
I “This recipe has been in
I the fam ily fo r years.
Lucerne Milk
Serve over cooked rice. ”
Gallon Whole 2*. 1%.
Skim Supreme or Fat
free Al checkstand first
item will scan al regular ‘
price second item will
retied savings.
INGREDIENTS
,
!
• 1 c u p cho pp ed ce le ry
• I cu p c h ic k e n b ro th
Safeway
Variety Breads
DiGiorno
O riginal Pizza
24-01
Selected varieties
28 2 to 34 2-oz
Selected varieties
Club Pnce $4 50 ea
• I p o u n d skinless, boneless ch icke n breast halves - c u t in to I inch
Get 2
FREE
cu b e s
I
• 1 po un d a n d o u ille sausage, sliced
• I (2 8 ou nce ) can d ic e d tom atoes w ith ju ic e
|
• I large o n io n , chopped
|
• I large green b e ll pepper, chopped
j
• 2 teaspoons d rie d oregano
j
• 2 teaspoons d rie d parsley
j
• 2 teaspoons C a ju n seasoning
.
• I teaspoon cayenne pepper
Mix or Match any
Lay's Potato or
Doritos Tortilla Chips
12 5 Io 13 75-oz Lays or
12 25 to 13-oz Doritos
Selected varieties
SAVE up lo $6 98 on 4
12-Pack Sierra
Nevada
or MacTarnahan s
24 -P ac k Bud,
M ille r or Coors
12-oz cans
Selected varieties
Plus deposit in Oregor
• 1/2 teaspoon d rie d thym e
1 • I c lo v e g a rlic , m inced
Or Miller Chill. 12-oz
bottles Selected varieties
Plus deposit in Oregon
• I poun d fro ze n cooked s h rim p w ith o u t ta ils
I
I DIRECTIONS
In a s lo w co o ke r,
I
I
JANUARY/FEBRUARY
m ix the c h ic k e n , sausage, tom atoes w ith ju ic e ,
o n io n , green b e ll pepper, ce le ry, g a rlic and bro th . Season w ith :
WED THIIR
FRI
30 31
1
Prices good IPtu February
oregano, parsley, C a ju n seasoning, cayenne pepper and thym e.
SAT
SUN
2
3
5
MON TUFS
4
5
with you
for the
circled prices
Great gifts
made simple.
in this ad and in-store.
it be av«i d w m aN stores See gilt raids In
Kendall-Jackson.
Eola Hills or
Chateau Sie Michelle
t50-inl Selected nnetats
SAVE apio «11
Shop -dl yoe* U v o n to retailers here
I C o ve r, and co o k 7 to 8 hours o n L o w , o r 3 to 4 hours o n H ig h . S tir
I
L
in the sh rim p d u rin g the last 30 m in utes o f co o k tim e.
Serve o v e r y o u r fa v o rite rice.
P G l.P l
p
fc prises in
ryi*>gnphiul
jpnual or • r I’tti f u i e - >’ > 'X'e ffsvoe t h i 'igh» i.-
AEI. LIMITS ARE PER HOUSE IK) ID, PER DAY
•uanimes of'some items mas be limited and subject to availabilitv Not responsible for
. No sales to dealen, restaurimi or instimi ions. Sales in retail quantities only Quit
pnu 1
sales.
- ru all printed i
>O n P« * On-. Get Ch I •< i“ B( XX O offers, customer must puruune the tin ! item to receive the second item free B (X X ) often are not I ■1 PTKC
noi on free items, i ?i MIX Safeway Storrs, Ins
4