Accompaniments

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Lola's Spices Cajun Dirty Rice 

1- 16 oz Pork Sausage *ground 

2 tsp  Lola’s Spices Cajun Blend 

1 Bell Pepper *green, diced   

2 Celery ribs *diced  1 cup green onions chopped  

2 tsp EVOO  

1 1/2 cup Basmati Rice  

3  cups vegetable stock or water  I

n a Dutch oven, over medium heat add EVOO and sausage until browned, add bell pepper, celery, and green onions cook until vegetables are soft.  Next, add rice, LS Cajun, and broth to stir well. Cover and cook for 20 minutes.  Remove from heat and let rest for 5 mins.  Fluff with a fork and serve. 

https://youtube.com/shorts/Pkak4BaFnos

💻 Order from: FreshFishFast: ➡️ https://bit.ly/33YAOVT

Cajun Hoppin' John 

1 cup Basmati Rice  

1 TB Lola’s Spices Cajun Blend  

1 TB Olive Oil *extra virgin 

1 1/2 Cup Black Eyed Peas *fresh 

2 Garlic cloves *minced 

2 Cups Water 

4 oz. Pancetta 

1/2 Cup Onion *chopped  

2 Green Onion *chopped    

Over medium high heat, in a saute pan with a lid, add oil, pancetta, onion and garlic stir for 3 mins.  Next, add rice and stir for another 3 mins.  Add Lola’s Spices Cajun blend, Black Eyed Peas, water and bring to boil. Stir and cover with lid, cook for 15 mis, remove from heat, rest for 5 mins fluff with fork and serve. 

https://youtu.be/RYtkEWRSZHg 

💻 Order from: FreshFishFast: ➡️ https://bit.ly/33YAOVT

Lola’s Spices Southwest Rice and Pigeon Peas *Arroz Con Gandules    

1 cup Rice Jasmine, Basmati or long grain 

1 Tb Olive Oil *Extra Virgin 

½ cup Onion *yellow or white, chopped  

2 cloves Garlic * finely chopped  

1 Tbl Lola’s Spices SW Blend  

1- 7.4 oz Tomato Sauce  

1-15 oz canned Pigeon Peas *drained 

2 cups Water  

1 tsp Cilantro * chopped    

Over medium heat, add oil, onions and garlic saute for 2 mins.  Next, add rice and continue to cook while stirring for another 3 mins.  Add tomato sauce, water, Lola’s Spices SW, and Peas, stir and cover reduce heat to low, and cook for another 15 mins. Remove from heat and rest for 5 mins.  Fluff with fork and serve. 

 https://youtube.com/shorts/fyQdjofBa2Q

💻 Order from: FreshFishFast: ➡️ https://bit.ly/33YAOVT

1 cup Basmati Rice  

1 cup  Mushrooms *rinsed and drained  

2 Garlic cloves *minced 

1 tsp Butter 

1 tsp Olive Oil 

1/2 Cup Green Onions *chopped thinly 

1 Tsp Buillion *vegetable, or chicken 

2 Cups Water  

1 tsp salt 

1 Pinch Red pepper flake   

In a medium pan over medium-high heat, add Olive Oil, Butter, Garlic, Onions, Mushrooms, salt, and saute for about 3 to 5 mins. Add rice and continue to saute for 2 mins.  Add water, bullion, red pepper stir, reduce heat to low, cook for 15 minutes.   

https://youtube.com/shorts/G7itmpSrCFI

Sauteed Asparagus   

12 oz Asparagus *1 bunch, thin stalks, ends               removed and cut into 2 in. sections 

1/2 Jalapeno *sliced thinly  

1 yellow pepper *sweet mini, thinly sliced 

1 red pepper *sweet mini  thinly sliced 

2 Garlic Cloves *minced 

1 Tb Ginger *grated 

1 Tb Mint *chopped  

1 Tb Cilantro *chopped   

In a large fry pan over medium-high heat, add olive oil, when pan is hot, add Asparagus, peppers and stir for about 2 mins. Next add ginger, and garlic and stir for another minute.  Toss in herbs, stir and serve!

https://youtu.be/O53kaD7NWjw

Baked Green Pea Risotto  

1 cup Arborio Rice *rinsed until clear, drain 

2 TBL Olive Oil *extra virgin 3

 1/2 cup Vegetable broth 

1 1/2 cup Green Peas *fresh 

1 cup Pea Shoots *can sub with Spinach  

1/2 cup Onion *chopped 

3 Garlic cloves *minced  

3/4 cup *Fotina, Parmesan, Asiago blend 

Salt and pepper to taste    

Preheat Oven to 375 F.  In a Dutch oven, over medium-high heat, add oil, onions, garlic, rice and saute for 3 to 5 mins stir constantly. Add water, and bring to a boil, stir and add half the pea shoots. Cover, place in oven and cook for 20 mins. Next, add cheese, peas and remaining pea shoots stir, and serve.  

https://youtu.be/H-FYOnpCJBM

Corn Maque Choux   

1- 15 oz Canned Sweet Corn *drained  

1/2 cup Poblano Pepper  *seeded for reduced heat  

1 cup Onion *chopped 

1/2 Cup Red Bell Pepper *chopped 

1- Link Andouille Sausage *cubed, can sub pancetta 8 oz.  

1 TB Parsley- Freshly chopped 

1 TB Sour Cream *can sub plain yogurt 

1 tsp Olive Oil  Salt and pepper to taste   

In a pan over medium heat, add Olive oil, onions, peppers and sauté for 3 mins or until soft.  Add sausage to mixture and cook for another 3 mins. Stir in corn, parsley for another 3 mins and then add sour cream.  

https://youtube.com/shorts/17IETqACQCM

Spinach and Chickpeas/Garbanzo Beans  

1- 15 oz  can Chickpeas/Garbanzo, rinsed & drained  

2 Tsp Olive Oil 

2 cups Baby Spinach *fresh  

2 cloves Garlic *minced  

1/2 tsp Paprika *sweet, smoked  

1 Tbl Tomato paste 

1/4 tsp lemon zest  

1/2 juice of Lemon.   

In a pan over medium heat, add Olive oil, garlic, chickpeas, paprika, lemon zest, and tomato paste and sauté for 2 to 3 min or until peas are warm.  Next, add spinach, squeeze of lemon and toss until slightly wilted and serve.  

https://youtube.com/shorts/nVB9bxjpsdM

Cilantro Rice 

2 Tbl Olive Oil *extra virgin 

1  cup Basmati rice 

2  garlic cloves, minced 

½ tsp salt *more if desired 

1 - lime juiced + 1 tsp zest of one lime 

1 cup cilantro, lightly packed, chopped    

Over medium heat, add oil, rice, garlic to pot with a lid, and brown slightly while stirring about 3 mins to toast slightly. Next, add water, lime zest and bring to a boil, reduce heat to low and cover cokk for an additional 15 mins.  Turn off heat, rest for 5 mins.  Add rice to bowl, add cilantro and lime juice and stir until mixed thoroughly.   

https://youtube.com/shorts/Ifpux6yiq2M

Pineapple Gochujang Slaw   

1 cup Cabbage shredded *rinsed and drained  1 cup Carrots *matchstick 

1 cup Pineapple, chopped  

2 TB Gochujang *can substitute Sriracha  

1 TB EVOO  

1/4 Cup Red Wine Vinegar  

2 TB Rice Wine Vinegar  

1/4 cup Coconut Aminos *can sub soy sauce, reduce to 1/8 cup and omit pinch of salt  

1/4 Cilantro Chopped

1 TB Mint chopped  

1 pinch salt to taste  

Combine all ingredients and refrigerate for 30 minutes or.  Serve chilled 

https://youtube.com/shorts/yKU7CTooaxc

Green Pea Puree  

2 cups green Peas *fresh or frozen 

1/2 cup Parmesan cheese *grated 

1/2 cup Onion *chopped 

3 Garlic cloves *minced  

1 tsp Olive Oil  

1/4 Cup Water *can sub chicken broth 

1/2 of lemon juiced and 1 Tsp *zest 

Salt and pepper to taste  

In a saucepan over medium heat, add Olive oil, onions, garlic, and sauté for 3 mins or until soft.  Add Peas, Parmesan, water, lemon juice, zest, cover, and cook for 3 mins.  Add mixture to blender and puree until smooth. If the mixture is too thick add more water to reach desired consistency and salt and pepper to taste.  

https://youtube.com/shorts/K0aTlmF1vY0

Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad  

1 Lb  Sea Bass  

2 tsp. Lola’s Spices Southwest Blend 

1 Tbl EV Olive Oil  

1 15 oz can Black Beans *Rinsed and drained  4 ears Fresh Sweet Corn *kernels removed *can sub 

1- 15 oz Canned or Frozen corn 

1/4 cup Poblano Finely chopped  1

/4 cup Red Bell pepper *chopped 1/4 cup Red onion finely chopped  

1 Lime *juiced  1/2 cup fresh Cilantro 

1 Tbl. Mirin  Salt *desired taste   

Preheat oven to 400 F, on a sheet pan, arrange corn, peppers,1 tsp EVOO and pinch of salt and roast until corn is browned and vegetables are soft about 15 to 20 mins. * Stir at 10 mins, careful not burn.  Remove from heat, in a bowl Combine Black beans, corn mixture, cilantro, onion, Mirin, Lime juice salt  and stir, adjust to your taste. Allow to rest while fish cooks. *can be served warm or cold.   

Reduce heat oven to 375F, on a sheet pan drizzle Sea Bass with EVOO and sprinkle on both sides with Lolas Spices Southwest Blend. Cook about 8 to 10 mins or until Sea Bass reaches a recommended temperature of 140F. 

https://youtube.com/shorts/SUwoWK3H_Xg