With a handful of key ingredients, you can create a nutritious banana split yogurt sandwich and a strawberry banana smoothie, each having less than 100 calories, as a tasteful summer delight.

Business management freshman Lexi Edwards described one of her delectable desserts.

“One of my favorite treats to enjoy during the summer is the brownie blizzard from Dairy Queen because I love chocolate,” Edwards said.

Edwards said that the banana split yogurt sandwiches are a healthful option.

“These sandwiches are a great alternative to fast food desserts,” she said. “They’re really creamy and delicious. I don’t even feel like I’m having a low calorie treat.”

Human resources and development junior Hilary Daniels considered the strawberry banana smoothie as a reasonable alternative to her preferred summer treat.

“The peach milkshake from Chick-fil-A is amazing, but it’s only available for a short period of time,” Daniels said. “This smoothie is really delicious and works as an awesome substitute when my milkshake goes out of season.”

Banana split yogurt sandwiches

Makes 9 servings
Serving size: 1 square
Calories per serving: about 55 calories

Ingredients:

• 9 whole graham crackers
• ½ cup fresh or frozen strawberries (thawed)
• ½ banana
• 1 cup vanilla non-fat greek yogurt
• 1 cup thawed fat-free whipped topping
• ½ regular-sized milk chocolate bar (1.55 ounce)
• Splash of milk (about 2 tablespoons)

Instructions:

Begin by lining a 21 x 21 centimeter square pan with foil.

Break graham crackers into halves, or 18 squares, and arrange a single layer of graham cracker squares on the bottom of the pan.

Place the fruit in blender and pulse for 2-3 seconds. Chunkiness in the fruit is desired.

Combine the yogurt, whipped topping and fruit into a bowl, and stir until the distribution is even.

Scoop the mixture onto the graham crackers in the pan.

Microwave the milk chocolate and splash of milk in a microwave-safe cup or bowl. Stir well.

Drip the melted chocolate over the yogurt mixture.

Place remaining graham crackers onto the yogurt blend and chocolate drizzle in the same direction as the bottom layer.

Place the uncovered pan into the freezer for approximately 4-5 hours.

Remove pan from the freezer and cut in-between graham crackers to create sandwich-like squares, and enjoy.

Strawberry banana smoothie

Makes 3 servings
Serving size: 1 cup
Calories per serving: about 76 calories

Ingredients:

• 1 cup nonfat milk
• ½ fresh banana
• ½ cup fresh/frozen strawberries
• ½ cup non-fat Greek yogurt
• Ice
• 1 scoop Whey protein (optional)

Instructions:

Combine the nonfat milk, banana, nonfat Greek yogurt and strawberries into the blender. Blend until smooth.

Add the ice into the mixture and pulse until desired consistency is achieved.

Pour and enjoy.

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Students have been enjoying all the delicious options that McAlisters has to offer since it opened five years ago

In dining areas, it can be difficult to find healthy and affordable options. It seems though McAlister’s Deli, which has been serving the UH for the past five years, has been getting a five-paw rating from Cougars.

“The food is a healthy alternative to other places on campus. The atmosphere is really relaxed,” said sports administration sophomore Brandon Moore.

Moore eats at McAlister’s at least once a week. He likes the customer service, upbeat staff, TVs and music. He finds only one slight downside: the occasional long lines.

“They’re really good at picking their staff. If I did have a problem, it got corrected fast,” Moore said.

Moore likes to order the spicy southwest chicken griller, a grilled sandwich stuffed with chicken, corn, guacamole, pepper jack cheese and chipotle ranch. Alongside that, he gets a country potato.

McAlister’s Deli’s menu consists of such items as the spud ole, a potato crammed with chili, cheddar jack cheese and sliced jalapenos, and the savannah chopped salad is a large bowl of lettuce, grilled chicken, dried cranberries, sliced almonds, tomatoes, cucumbers and gorgonzola cheese.

McAlister’s has a feature menu that changes every couple of months, said Jared Bowser, McAlister’s night shift lead. McAlister’s feature menu for this month is Cajun shrimp. They offer a po-boy, wrap and salad.

Bowser is a hotel and restaurant management senior. He started working at McAlister’s two years ago to get real world experience.

He and the cooks have made up to 200 to 300 orders an hour and he loves being that busy, and the cooks are not the only ones who play a part in making sure the orders are right, Bowser said.

“A lot of times we make mistakes. The expos check food, those people are very good at catching the big mistakes,” Bowser said.

If mistakes do slip past, Bowser testifies that McAlister’s has understanding customers.

“Most of the time, our customers are some of the best,” Bowser said. “Normally, our customers are above and beyond.”

Such customers would be optometry second-year graduate student Valori Waggoner, who likes to get a baked potato when she drops into McAlister’s on her way to the Calhoun Lofts.

“Most times, the food is good. It’s never disgusting,” Waggoner said. “I like (it) because it’s less fast food.”

Waggoner likes the convenience of McAlister’s. She thinks the prices are fair and compared to other places, McAlister’s has better food. Waggoner also likes the customer service.

“They’re very friendly. They try to keep things moving,” Waggoner said.

McAlister’s speed has been questioned by some students such as pharmacy freshman Cameron Billingsley.

“I think they are kind of understaffed. It always takes a long time,” Billingsley said. “The food is of reasonable quality if you’re willing to wait.”

Cameron likes that McAlister’s stays open later than other places on campus, however if he had other options he would go elsewhere, he said.

“They kind of have a monopoly on campus. You kind (of) have no choice,” Cameron said.

arts@thedailycougar.com

This recipe is perfect to share with a significant other or friends and family.

2 duck breasts, scored
1 cup of dry black lentils
2 cloves of garlic, chopped
4 baby carrots, cut at a bias angle
4 cups of water
1 ½ cups of blackberries
2 cups of sugar
1 ounce of brandy
Salt to taste

Instructions:
- Begin by boiling 2 cups of water, the sugar and the berries until the mixture becomes thick enough to coat the back of a spoon, then add brandy and set aside to cool.
- Boil the remaining 2 cups of water and add the lentils and garlic. Allow it to cook until tender, then season with salt.
-  In a lightly oiled pan on medium/high heat, add the carrots and cook until caramelized, or light brown marks appear, then remove from the heat and season.
- Heat a pan on medium heat and place the duck breast in the pan with the skin side down. After about 4 minutes, check the texture of the skin to see if it is crispy, then flip the breast over and finish cooking, then remove from heat. Thinly slice just before serving.

Notes:

- When plating: place a serving of lentils in the center of the plate with the carrots on top. Lay the sliced duck breast over the lentils and carrots and drizzle glaze the over it.

- Scoring a duck breast is to make small shallow cuts in the skin that run perpendicular to one another. This allows more fat to be rendered and a crispier skin.

arts@thedailycougar.com

fortune cookie | Wikimedia Commons

Fortune cookies are a true labor of love. The meticulous folding and balance of speed and delicate touch will produce that perfect cookie.

Ingredients:

•  1 egg white
• ¼ teaspoon vanilla extract
• ¼ cup of sugar
• ¼ cup of all purpose flour
• ½  teaspoon of salt

Instructions:

• Preheat oven to 425 degrees Fahrenheit and grease 2 cookie sheets.
• Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
• Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt and sugar. Blend into the egg white mixture.
• Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Be sure to make batter as round and even as possible. Do not make too many because the cookies have to be hot to form them and once they cool, it’ll be too late. Start with three to a sheet and see how much space is left.
• Bake for about three to five minutes or until cookies have turned a golden color around the edge of the circle. The center will stay fairly white. While one sheet is baking, prepare the other.
• Remove from oven and quickly move cookies with a wide spatula and place upside down on a cutting board. Quickly place the fortune on the cookie, in the center and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down — one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Notes:

• You can divide the batter and use food coloring to spruce up the presentation.

arts@thedailycougar.com

cucumber shooter

4 limes, zested and juiced
3 cups of water
3 tablespoons of agave nectar
2 seedless cucumbers, chopped
1/2 cup of fresh mint leaves

Instructions:

• Place ingredients into a blender and buzz until cucumber pieces have been fully pulverized, then strain through fine mesh colander.
• Chill before serving.

Notes:
This makes for a great alternative for orange juice in a mimosa.

arts@thedailycougar.com

salmon ceviche

Ingredients:
1 pound salmon fillet, skinless, evenly-diced small
1 red onion, thinly sliced
1 bunch of cilantro, chopped
about 13 to 14 limes, juiced
2 tablespoons of your favorite hot sauce
salt, to taste
1 large avocado, chopped

Instructions:

• Add everything together into a large food storage bag and mix well by hand before sealing the bag, make sure to get as much air out as possible. This will help promote even cooking and seasoning as opposed to leaving everything in a bowl. Place in the fridge for about 2 to 3 hours.
• Pull out the ceviche, transfer to a serving dish, toss in avocado and enjoy.

Notes:

• Some may question the cooking time, but with the evenly-diced salmon and the food storage bag technique, the fish cooks faster than it would if you left it in big chunks, sitting in a bowl or pan.
• For the onions, I like to use a mandolin to get consistent thin cuts.

arts@thedailycougar.com

Lemon Dill Pasta

Lemon Dill Chicken pasta is a filling meal that is simple to put together after a day of class or if you want to impress that special someone with some home cooking. This is a great tasting dish that anyone can execute in no time.

Ingredients:
1 large lemon, zested and juiced
1 clove of garlic, chopped
1 bunch of dill, chopped
1 box of dry bowtie pasta
1 chicken breast
½ cup of kalamata olives
1 cup of cherry tomatoes
3 tablespoons olive oil
salt to taste

Instructions:

• Put some water on the stove to boil and begin to marinate the chicken in the juice, garlic and half of the dill, allow to marinate for 15 minutes.
• Cook and strain pasta, in the same pot add oil and sear the chicken on medium heat. Remove chicken, slice and finish cooking.
• Once the chicken is fully cooked, add in the remaining ingredients and serve.

Enchilada Verde

Enchilada verde is one of my favorite mexican dishes, and it’s simple and inexpensive to make.
It’s a perfect example of how a simple idea can be one of the best. The enchilada is essentially a burrito filled with meat, cheese, and/or vegetables and covered in sauce and melted cheese.

Ingredients:

Salsa Verde:
1 medium avocado
3 limes, juiced
1 bunch of cilantro, chopped
3 cloves of garlic, peeled
6 tomatillos, chopped
2 serrano chilies, chopped
Salt to taste

Enchiladas:
2 chicken breasts, grilled and thinly sliced
2 red peppers, sliced into strips
1 red onion, sliced and sauteed
12 to 15 corn tortillas
1 8 oz package of shredded monterey jack cheese, use as needed

Instructions:

• Blend tomatillos and add the remaining ingredients one by one, blending each before adding the next. Continue blending until the consistency is thick and creamy.
• Wrap tortillas in a damp paper towel then heat in the microwave for 30 to 45 seconds. Lay out three hot tortillas at a time and fill with meat and veggies. Roll up the tortilla and place in a pan seam down. Repeat this step until you have filled the pan, then pour salsa  and sprinkle cheese over the top, and broil in the oven until the cheese starts to brown.
• Serve and enjoy.

Notes:

• You can get roasted chickens at most grocery stores. It works just as well as grilling your chicken yourself.

arts@thedailycougar.com 

cheddar cheese grits

Ingredients:
2 cups of milk
2 Tbsp of unsalted butter
4 ½ cups of water
2 cups of quick cooking grits
4 cups or 12 to 13 ounces of sharp cheddar cheese 

Instructions:
Heat water and milk to a low simmer in a large saucepan on medium heat, then slowly add the grits and begin whisking, making sure nothing sticks to the bottom of the pan until the contents of the pan has reach a thick consistency.

Remove from heat, add cheese and butter, stir until well-incorporated, then serve hot.

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crepes with sweet filling

Ingredients:
Crepes
1 cup of all-purpose flour
3 eggs
⅔ cup of whole milk
½ cup of water
¼ tsp salt
2 Tbsp melted butter or oil

Filling
½ lb cream cheese, room temp.
½ cup of agave nectar

Instructions:
Combine all the ingredients in a large bowl with a whisk until smooth.

Heat a lightly oiled small non-stick pan on medium-high heat, then add about ¼ of a cup of batter to the pan; tilt the pan to make sure that you are getting an even coat of batter.

Cook until lightly brown on one side, turn or flip, then cook for another 15 to 20 seconds to finish the crepe and serve.

arts@thedailycougar.com

brown sugar-glazed bacon

Ingredients:
1 lb of bacon (thick cut)
½ cup of brown sugar

Instructions:
Pre-heat the oven to 400 degrees fahrenheit, line a rimmed baking sheet with foil and lay a wire rack over it.

Lay the bacon on the rack evenly spaced apart and evenly sprinkle the strips with brown sugar, then bake until crispy and glazed, which should take about 15 to 18 minutes.

Allow bacon to cool before serving.

arts@thedailycougar.com

Brown sugar-glazed bacon

I have always associated the cold with breakfast foods; I am not sure why. Maybe it’s the body’s natural incline to develop more insulation, but nothing hits the spot during some winter weather like some crepes, cheddar cheese grits and some brown sugar-glazed bacon.

Not since bacon has there been such an incredibly simple addition to the first meal of the day as fried batter — waffles, pancakes, crepes, funnel cake. There are entire restaurants dedicated to it. Though every variation is equally unique, I cannot help but say that crepes are probably the best when done right. With its plethora of toppings and fillings that pair so well, the crepe is the most versatile breakfast food. If there is any doubt, try making a pizza on a pancake or waffle, roll it up and tell me if that looks as good as a crepe in the same configuration.

Grits are one of the many great byproducts of corn, what was once originally thought to be good enough only for peasants and a pig’s trough, is now the American risotto. Much like the aborio rice dish, grits release their starch into the water they are cooked in, creating this illusion that they are in a creamy sauce, a seemingly endless wave of velvet with a bite. Adding cheddar cheese, or bacon will only make it better, definitely a side dish for my last meal.

I feel like trying to argue against why a breakfast needs bacon would be the same as if you tried to argue why a bar shouldn’t serve beer. I understand if your religious beliefs restrict you, but for everyone else, there is no reason not indulge in some succulent, crispy brown slices of unhealthy swine fat tissue.

Try the food out by following the links to the recipes.

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The event was presented by the Dallas/Fort Worth Inter-Tribal Association and held at the Trader’s Village flea market Saturday and Sunday.

Since its 1989 inception, Pow Wow has continued to pull in audiences for the authentic experience it offers. A small tepee village was set up for speculators to explore as well as a special section in the flea market dedicated to Native American arts and crafts.

It also continues to be a proving ground for vendors to sell their wares and greet new customers to the event.

“I love sharing my pottery work with the public,” said Greg Warren, owner of Kicking Bird Pottery in Tennessee. “It’s always fun to meet new people and hear what they have to say.”

Vendor booths consisted of handmade jewelry, Navajo sand paintings, Comanche woodwork and Kiowa flutes — each priced anywhere from $1 to more than $100.

Artwork by David Eveningthunder of Livingston and the Shoshone tribe was presented. Subjects included a warrior on a horse, a white buffalo and the famous Chief Joseph of the Nez Perce tribe.

“My art is my own way of paying tribute to today’s Indian dancers who are keeping the traditions of our ancestors alive,” Eveningthunder said.

“I feel that the modern-day Pow Wow brings about important social times between the Natives and non-Natives. The exchange of culture between different tribes helps to form a stronger bond and foundation for our generation.”

In addition to dancing and crafts, Native American cuisine was a part of the event. Food booths sold stew, drinks, Indian tacos and fry bread, a dough that is fried with oil and shortening.

Trader’s Village may be the home for other events, such as the upcoming Christmas event, Fiestas Navidenas, but Pow Wow remains to be an all-time favorite among spectators like Tamara Martinez.

“This is my third year coming here,” Martinez said.

“I’m not a big fan of flea markets, so I only come to Trader’s Village when it’s Pow Wow time. I enjoy watching the dances and browsing the market place.”

arts@thedailycougar.com

Fish Place offers Cajun classics, and students on a budget can have a full-course meal without spending more than $10.  |  Rebekah Stearns/The Daily Cougar

Students looking for satisfying portions of delicious and inexpensive Cajun seafood need look no further than Fish Place.

Despite being near Robertson Stadium, students may overlook the restaurant because of its unassuming facade and the ubiquitous light rail construction.

It can be a chore to access the entrance of the parking lot during rush hour — but it’s worth it for those on a budget.

On average, an entrée, two sides and a drink costs less than $10. Portions are more than generous.

The menu features a decent variety of tacos, po’boys, platters, sides and combos of seafood, chicken and gumbo that are sure to scratch a hungry patron’s itch for Cajun soul food.

Of course, the tradeoff for the generous quantity is a noticeable lack of quality — both in the food and atmosphere.

The fried catfish po’boy and side of gumbo looked fairly indicative of the other menu items but didn’t stand out in anyway.

Worse, it was suspiciously served too quickly after ordering for it to have been freshly made. It’s not expected that every ingredient be fresh, but that hopefully isn’t an excuse to microwave pre-cooked fish.

The interior of the restaurant matches its dull facade. Perhaps the intentions of the decorations were unpretentious, but it came off as lazy instead. Yellow walls, requisite flat screens tuned to sports, a couple of UH pennants and literally nothing else decorates the place.

Service is identical to what can be found in a fast-food joint. Of course, this negates any need for tipping, so it’s more of a plus than a minus. Surprisingly, thirsty post-game revelers will find no alcohol at this establishment.

Ultimately, Fish Place does what it does well. Those looking for cheap, tasty, no-frills, Cajun-style seafood will find just that — and not much else.

Fish Place is located at 3511 Elgin Ave.

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Hoang Sandwich and Noodle Shop provides a foreign flavor to students who wish to dine off campus-during lunch hours.  |  Rebekah Stearns/The Daily Cougar

Residing just off Elgin Avenue is the tiny cove of a restaurant, Hoang Sandwich and Noodle Shop, an arguably hidden portal to authentic and delicious Vietnamese dining at an affordable price.

The restaurant opened seven years ago and caters to the surrounding area with an inviting atmosphere.

To someone who has never had Vietnamese food, the service was incredibly refreshing. The employees are polite and recommend reasonably priced dishes to their customers.

No single item on the menu is more than $7. While that may seem like a gaudy price for the entrée, there is more than enough for the average person — two plates full.

The pho dac biet, a well-recommended plate, is a rich mix of round, medium rare and well-done flank and meatballs mixed into a bowl of rice and noodle soup for $6.99.

After initially flailing with chopsticks, customers will soon determine the hefty portion of the delicious entrée is more than enough to sate any man’s hunger.

And that is just one of the 27 soups patron’s can order, among an even larger menu — 14 rice plates, 11 sandwiches, 10 appetizers and other various sides and drinks.

They even have a cooler of authentic Vietnamese drinks and some American refreshments for those less venturous in their choice.

This hidden treasure is a must-visit for students wishing to try something foreign on a student budget.

Hoang Sandwich and Noodle Shop is located at 3509 Elgin Ave.

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Thelma’s BBQ is a fantastic choice for those seeking BBQ richness. | Rebekah Stearns/The Daily Cougar

Located on Scott Street and near Southmore Street, Thelma’s Bar B Que has plenty of barbecue-centered meals like chopped beef, pork and catfish sandwiches and ribs — all of which are highly recommended.

The interior is dimly lit and sparsely decorated with plaques and trophies commemorating local children’s baseball teams, giving it the feel of a place tied to its community.

The service is surprisingly fast and with plates like the piping hot, hearty and delicious chopped beef potato covered in sweet barbecue sauce. Priced at just over $8, the meal could easily feed a table for two.

Thelma’s sweet tea is a big seller. It’s certainly sweet — closer to Kool-Aid than tea — but an excellent adjunct to the meal.

Thelma’s is definitely worth a look for the barbecue-inclined.

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Timmy Chan’s chicken wing packs flavor to satisfy all appetites. | Rebekah Stearns /The Daily Cougar

The Original Timmy Chan Restaurant may not be very original, but it does serve up some delicious chicken wings on a budget.

Timmy Chan’s place is a neighborhood favorite, and it’s easy to see why.

Past the security guard and bare CCTV cameras that decorate the interior, three large flat screen TVs display a 68-item menu consisting of dishes that can be found at any KFC.

The six wings with rice combo is a local favorite and costs about $6.50. To think that these are buffalo wings would be a mistake. Six of these monstrous wings could easily feed two adults.

The price and portions are fantastic, but what really stands out is the flavor of the wings — which makes this some of the best fried chicken in the city. There is an undefinable addicting flavor that makes it difficult to stop eating.

Brave, hungry, cash-strapped students with a fistful of singles and some change could do a lot worse than Timmy Chan’s meaty, delicious chicken wings.

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Team UH consisted of members Shelby Gerdan, Grant Keaton, Carlos Ortiz and Jeff Clark. These four chilli experts helped win the 2012 Bayou Bucket trophy at the cook-off on Saturday | Alexandra Doyle/The Daily Cougar

The drizzle Saturday may have been enough to obscure the sights of the tailgate area at Reliant Stadium, but there was one thing it could not disguise — the smell of chili cooking in the open air, which was sure to send salivary glands into overdrive during the fourth annual UH vs. Rice Chili Cook-off.

Teams began cooking early morning in the hopes of winning the cook-off trophy for their schools. While UH has won the People’s Choice Award for each of the previous three competitions, Rice has won the judges’ favor for the last two.

Jeff Clark, a nutrition junior and member of the UH team, found the challenge inspiring.

“This is my second year competing and after losing last year, I’m out for revenge,” Clark said.

“We have a new chef, a new recipe and a new approach. We’re here to win.”

UH and Rice teams had their eye on the prize as they prepare tailor made chili dishes for the judges and students in attendance. |
Alexandra Doyle/The Daily Cougar

Five judges were selected to put that new approach to the test. There were to be two judges from Rice, two judges from UH and one independent judge. The chili samples from both Bayou Bucket teams were ranked on originality, taste, texture, presentation and overall quality.

Students and tailgaters were encouraged to sample the chilis and cast their votes in the People’s Choice competition.

The recipe revamp was enough to impress the judges, and the UH team recaptured the People’s Choice Award this year. They also recovered the championship from the Owls and took home the trophy.

Hotel and restaurant management sophomore Carlos Ortiz was enthusiastic about how the entire event turned out.

“It’s been a great experience through and through,” Ortiz said.

“It’s especially fun because it’s just a whole new level of being a fan.”

The special ingredient within the Cougars’ chili was a success at this Bayou Bucket — after two years of disappointment. UH hopes to win again at next year’s battle for the Bucket.

Grant Keaton, 2012 graduate of the Hilton College and the current production manager for the Fresh Food Company in Moody Towers, took pride in his cooking during the competition.

“We used ten different kinds of chilies, including dried and fresh, orange and red Habanero, some fire roasted. It’s an absolute symphony of spice,” Keaton said.

The chili took four hours to finish cooking, with limes, top sirloin and a little thirst for revenge.

“It simply screams for owl blood,” Keaton said.

Trader Joe’s, located at 2922 S. Shepherd Dr., opened its doors at 8 a.m. Friday to eager shoppers. | David Haydon/The Daily Cougar

Houstonians used to have to drive all the way to the Woodlands to experience the singular quirkiness of the specialty grocery chain that is Trader Joe’s, but that has all changed since the latest store opening in the historic Alabama Theater.

Though controversy surrounded the decision to convert the old building, many were out in full force even two days later to frequent Trader Joe’s. Their staff was on hand to corral the serpentine line that wrapped around the store.

The popularity could be attributed to the store’s inclusion of low-cost, one-of-a-kind, organic luxury items like Greek tahini, Japanese mochi ice cream and fresh, raw pizza dough that a shopper would be hard-pressed to even find at another store like Whole Foods.

The real draw for many shoppers is that these items are comparatively cheap when priced against similar products stocked at supermarkets.

Trader Joe’s exclusive Charles Shaw wine, colloquially known as “Two Buck Chuck” because of its $2 sale price in California, sells at the West Alabama location for $3 per bottle. While the store is not the first choice of sommeliers, it certainly outclasses gas station wine at double the price.

Packed with shoppers, the tiny store’s atmosphere could best be described as intimate. A typical supermarket may stock upwards of 50,000 items, but Trader Joe’s carries only 4,000, most of which are Trader Joe’s own brand of specialty ethnic foods.

Aside from specialty products, Trader Joe’s offers a fresh take on the shopping experience. Bright colors and cutesy food-related mock movie posters adorn the walls and high ceiling of the old building. Employees wear tropical shirts and shorts, and an eclectic mix of popular music plays uninterrupted by typical supermarket loudspeaker announcements.

Sunday’s clientele ranged from tattooed young hipsters to three-piece-suited yuppies to senior citizens.

For some, the experience was a new one. Shoppers could be seen poring over novelty items and waving friends and family over to gawk and marvel. Others were happy to be reunited with Trader Joe’s in a more convenient location.

If Trader Joe’s left a positive impression on even a fraction of the hundreds of shoppers that passed through its doors since Friday morning’s grand opening, then larger Kroger and H-E-B grocery store chains have some fierce competition in town.

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BB’s Cafe, a local restaurant business that serves“Tex-Orleans” flavored food, opened its third establishment in the summer in the Greenway Plaza. The menu also has vegan dishes. | David Haydon/The Daily Cougar

Students who want to dine at a Cajun-style restaurant but have that one nagging, health-conscious friend no longer need to worry; BB’s Cafe’s latest opening in the Greenway Plaza now offers vegan dishes.

The lexicon is the tricky bit when describing Brooks Bassler’s mashup of Tex-Mex and Cajun cafes, incorporating what some call Tex-Cajun or Tex-Orleans.

Bassler, who graduated in 2002 from the C.T. Bauer College of Business’ Wolff Center for Entrepreneurship program, said the Tex-Orleans wording is a conscious effort to keep away from the negative connotations some people associate with Cajun cuisine. In particular: battered, fried and unhealthy.

While I find nothing inherently wrong with a large plate being completely hidden under a pile of string fries mixed with chili con queso and gravy — otherwise known as the Tex-Cajun Virgin — health freaks might flip.

This is why Bassler incorporated alternative options into his menu. Namely, vegan voodoo tacos — a black bean salad on half a dozen miniature tortillas with salsa and steamed vegetables on the side.

Is it “Cajun” by definition? Not strictly, but what is American cuisine if not the melting pot of food? It is somewhat Tex-Mex, and Cajun food, after all, is based on simple preparations using locally available ingredients. In that light, mission accomplished.

Pessimists would call this variety a business decision — deviating from a strict po’ boy menu as a ploy to attract maximum customers and generate profit. But the menu contains no rush-job recipes.

Boudin, oysters, shrimp and hush puppies sit right next to salads and queso-covered fajita strips. It’s all there. Admittedly, students may be concerned about a $9 plate of Tex-Orleans fries, but that’s what sharing is for. The cup of red beans and rice for $3 is more than affordable, not to mention easy on the calories.

However, foodies thinking of having a late night po’ boy once a week better have an extra $50 ready to drop each month, assuming a few drinks and a well-placed tip are included.

Some would call this an identity crisis, like when a sports bar has free Wi-Fi and a kid’s menu, trying to do everything at once and failing at the attempt. You would think a Tex-Orleans cafe that serves everything from po’ boys to salads would have a similar problem, but BB’s Cafe works. The foods synergize with the drinks, the atmosphere matches the music and the decor — including the sign reading “shut up and eat” — it’s all perfect.

BB’s newest cafe off Greenway Plaza is a bit of a drive from campus, and the original cafe is still right off Montrose Boulevard and Westheimer Road. The cafe is open Sunday through Wednesday from 11 a.m. to midnight and open until 3:00 a.m. Thursday through Saturday.