WORLDLY WEDNESDAY- Spring break edition

The food in New Orleans was absolutely amazing!

On our excursion throughout the city we tried

crayfish & shrimp, seafood gumbo, shrimp & grits, beignets, pralines, the famous Hurricane & Grenades on Bourbon Street, bourbon pecan gelato, & probably 50 different hot sauces at a little shop on Frenchman Street!

The Creole cuisine was a diverse array of spices, smells, colors, & textures that has transitioned to one of my favorite kinds of food!

When we got back to school our Worldly Wednesdays continued and last week (March 22nd) we made Indian food (or the closest thing we could come to with our college budget).

Ingredients:

- bushel of kale

- red onion

- 1 can of chickpeas

- Street Kitchen season packet for Green Thai Curry (2.50 at Wal-Mart)

Directions:

1. Cook kale & chopped onions, add the garlic mixer in the season packet to the kale & onions

2. Cook chickpeas separately, add coconut milk mixture that is included in the season packet

3. Combine kale & onion mixture with chickpeas. Cover & let simmer on low heat for about 5 minutes.

PIP PIP CHEERIO!

March 29th for Worldly Wednesday we made fish & chips (breaded tilapia & seasoned potatoes) & for dessert crumpets with raspberry jam with a spot of tea!