Tag Archives: cook

Recipe: Southern Black Eyed Peas…

Southern Black Eyed Peas…

photo 5

I have read numerous cookbooks and food blogs looking for a suitable recipe for our family’s New Years Day dinner.  There are dozens if not hundreds of recipes available.  I searched until I found a couple that had the ingredients that sounded good to me and created my own recipe.

photo 1 (3)

Don’t let the number of ingredients listed deter you from trying this recipe…It’s easier than it looks and delicious!

photo 2 (3)

Ingredients:

1# dry black-eyed peas, washed and picked
1/4 # of bacon, diced
1 medium onion, diced
1 green bell pepper, diced
4 stalks of celery, diced
3 cloves of garlic, diced
3 qts of chicken stock (sodium free), heated and set aside
2 pinches of kosher salt
1/2 tsp of black pepper
1 tbsp of Cajun seasoning, Tony Chachere’s salt free
3 Bay Leaves
2 jalapeno, sliced
1 # pork sausage, hot and spicy

photo 4 (1)

Directions:

In a medium sauce pan heat the chicken stock and reserve for later.

Now, In a dutch oven or similar pot cook the diced bacon until browned but not crisp.  Next add the holy trinity; diced onion, bell pepper and celery to the bacon and cook until wilted.  Add diced garlic and cook for an additional minute.  Add rinsed black-eyed peas to veggie mixture and stir thoroughly for 3-4 minutes.  Begin adding the hot chicken stock to the peas and veggies (reserve 2 cups of liquid, you will probably need it later)..next add the salt, pepper, jalapeno, bay leaves and seasoning. Bring the pot to a roiling boil, reduce the heat and simmer partially covered.  Cook for 1 hour and 30 minutes. In a separate pan, crumble and brown the pork sausage.  Drain the fat and set the sausage aside until needed.

photo 2 (4)

After the peas have cooking for an hour you may need to add more chicken stock if the mixture has gotten too thick.  Also add the cooked pork sausage stir and  continue cooking for an additional 30 minutes.  Now it’s time to make your cornbread or rice whichever you prefer to serve with your black-eyed peas.

Due to my Southern heritage, I would normally choose rice over anything else …growing up in the south rice is as common on the dinner table as salt and pepper…however, you may want to forgo the rice with this dish so that you can enjoy more of the peas. Yes they are that good…and filling!

Now it’s time to Enjoy!

photo 1 (2)

3 Comments

Filed under All Things Foodie

Weekly Photo Challenge…Simple

Weekly Photo Challenge…Simple!!!

Weekly Photo Challenge…Simple

The Incredible Edible Egg…Eggs can be enjoyed in many different ways.  You can serve it boiled, scrambled, fried, poached or baked.  You can enjoy it in a souffle, omelet, quiche, strata or frittata.  Eggs are the key ingredients in meringues, pastries, cookies and cakes. Enjoy a simply delicious egg!

24 Comments

Filed under Blogging Challenges, Weekly Photo Challenge

Wordless Wednesday…Strange Veggie…Purple Kohlrabi

Wordless Wednesday…Strange Veggie…Purple Kohlrabi

Wordless Wednesday...Strange Purple Veggie...Kohlrabi

21 Comments

Filed under All Things Foodie, gardening and other green things, Weekly Photo Challenge

You Inspired Me…to cook! Rufus’ Food and Spirits Guide

Sometimes I just want to be INSPIRED… Inspired to think, to read, to dream, to act, to move, to help, to stand firm, to give or to share.

Today, I was inspired by Rufus’ Food and Spirits Guide to try out this recipe for Lucky Black-Eyed Pea Cakes.  We do not eat black eyed peas and cabbage on New Years Day becaues we are superstitous.  We eat them because we are Southerners and well…its what Southerners do on New Years Day.  Well that and watch football!

INGREDIENTS

  • 4 cups cooked black-eyed peas
  • 2 minced serrano chiles
  • 6 cloves minced garlic
  • 1/2 red onion minced
  • 1 green or red pepper minced
  • 1 cup diced ham (optional)
  • 2 eggs
  • 3/4 to 1 cup bread crumb
  • 3-4 tbsp chopped cilantro
  • salt and pepper to taste

DIRECTIONS

Mix garlic and serranos in a large bowl. Add peas and mash to a pulp. You can throw in the eggs at this point if it’s difficult. Once peas are mashed add eggs (if you haven’t already) ham, green pepper, onion, cilantro, salt and pepper and mix to incorporate. Add 3/4 cup bread crumbs and form into patties. Heat enough oil in a large skillet to cover the bottom f the pan and brown patties on each side, until crisp on the outside and warm inside, about 2 to 3 minutes per side. Garnish with fresh pico, or hot sauce and sour cream.

The first item listed in the ingredient list is 4 cups of cooked black-eyed peas.  Therefore, this sent me in search of an easy recipe for cooked black-eyed peas.  I found one @ foodnetwork.com.  Its one of Emeril’s recipes, Stewed Black-Eyed Peas and Country Ham.  It is super simple and I had the fresh shelled peas stewing on the stove top in no time at all.  I opted to omit the bay leaves, salt and pepper from th recipe because I want all of the flavors to come from the seasoning in the recipe for in the Lucky Black-Eyed Pea Cakes.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
  • 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
  • 1 quart low-sodium chicken stock
  • 1 cup cold water
  • Salt and freshly ground black pepper

Directions

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

While the peas are cooking I will take a few minutes to take in a few minutes of the Texans Football Game.  After all it is New Years Day…

On a side note, I have been thinking about trying to narrow the focus of the nolagirlatheart blog.  If you have spent any time at all this past year reading my blog you probably noticed it all very random.  Random postings, random thoughts, random, random, random.  Not that random is a bad thing…but a little more focus could be a good thing.  I have been tossing a few thoughts around.

The one idea that has stood out more than any other is this one… “You Inspired Me…“!  Hopefully once a week I will write a post about a blogger that has inspired me to try something new.  It could be anything;  a new recipe, a photo challenge, a upcycled recycled craft, a painting technique, geochaching or zip lining in the dark.  There are so many possibilities to be inspired.

You Inspired Me...to cook!

Here is my version of Rufus’ Lucky Black-Eyed Pea Cakes along with a side of grilled cabbage!  I hope I get inspired to take better pictures, because this one needs some help.  The food was ready, the family was hungry and the flash washed out the cabbage.  The black-eyed pea cake was very tasty.  I am looking forward to having the leftovers tomorrow.

Here’s to being Inspired!!!

17 Comments

Filed under All Things Foodie, You Inspired Me

white pizza…caramelized onions and arugula

 One of the most enjoyable pizza’s I have experienced was a  Neapolitan style pizza with taleggio, truffle oil, arugula and pear  at one of America’s best  pizzeria’s, Pizzeria Dolce Vita.   I have been fixated on this incredible creation for months. 

 Recently my husband and I were working to create a menu for an upcoming event. I decided to give the white pizza a try.  We used store-bought pizza dough and ingredients we had on hand.  Next time will be different….very different. This version did not make the menu for this particular party.  However, I see a game night in the near future and there will be a white pizza on the menu. 

1 pkg store-bought pizza dough
1tblsp butter
2 tblsp olive oil
1 med onion thinly sliced
2 cups of arugula
1 tblsp of rosemary
1 cup of shredded italian cheese


Roll out the pizza dough on your favorite pizza stone.  Cook for 5 minutes.

Combine butter and olive oil with slice onions and cook on low until onions are soft and caramelized. 

Add arugula and cook until wilted.

Drizzle the pre-cooked pizza dough with evoo.

Sprinkle spices and rosemary on the precooked dough.

Layer the remaining ingredients; cheese and onion-arugula mixture, cheese…

Cook for 12 – 15 minutes.

 This is the photo before going into the oven.  The aroma was so enticing I completely forgot to take the “right out of the oven” photo.  The recipe and instructions reflect the changes I would make the next time I make this delicious pizza. 

 My first attempt at the “white pizza” was delicious but the amount of cheese I used was entirely too much.  I would have enjoyed it more had the onion and arugula been the predominant flavors.  I am looking forward to making this recipe again…very soon…with a few more changes. Hopefully it will at least include all of the ingredients from my pizza inspiration.

Future ingredients may include; prosciutto, gorgonzola, garlic infused evoo, shrimp, andouille, shallots and diced tomato. 

 

3 Comments

Filed under All Things Foodie, postaweek2011