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Black Eyed Peas

Posted by on Aug. 12, 2009 at 7:56 PM
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Does anyone have a good recipe for black eyed peas?

-Sharae, momma to Nathan and Emilee


     

by on Aug. 12, 2009 at 7:56 PM
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rkoloms
by on Aug. 13, 2009 at 9:07 AM

Tasty Black-Eyed Pea Salad
1 16 oz pkg frozen black eyed peas
2 1/4 cups water
2 tablespoons chopped pimientos
1/8 teaspoon liquid smoke
1/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 medium onion chopped
1 garlic clove, minced
1 teaspoon olive oil
1/2 cup chopped red bell pepper
2 cups spinach leaves, torn
4 cups lettuce, torn
1/2 teaspoon black pepper
1/4 cup Monterrey Jack cheese, grated
1 purple onion, sliced into rings
1/2 cup sliced mushrooms, fresh
1/4 cup chopped pecans
Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve.

 Persian Spinach and Black-Eyed Peas
1      tablespoon    olive oil
2      leeks (white parts only) (1 cup) halved lengthwise, rinsed well & chopped
12      ounces        fresh baby spinach (to 16 oz.) -- rinsed well
1/2  cup          chopped fresh parsley
4 scallions (white and light green parts) -- sliced
2      cans          black-eyed peas (16 oz. ea.) -- drained and rinsed
3      tablespoons  fresh lemon juice
1/2  teaspoon      ground cinnamon
1/4  teaspoon      ground nutmeg
1/2  teaspoon      salt
1. In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
2. Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.
3. Stir in black-eyed peas, lemon juice, cinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.
Nutritional Information
Per serving: Calories: 197, Protein: 7g, Total fat: 3g, Carbs: 37g, Cholesterol: 0mg, Sodium: 235mg, Fiber: 10g, Sugars: 0g
NOTE:  This dish is customarily served over rice, but I like to spoon it over couscous (I use the whole wheat Israeli, I prefer the larger size) for nice textural balance. To prepare couscous, pour 2 cups boiling water over 1 cup couscous in a heat-proof dish. Cover, let stand 15 minutes, then fluff with a fork. Top stew with plain low-fat yogurt or soy yogurt if desired, and accompany with warmed pita bread and diced tomatoes-on-the-vine dressed with olive oil, lemon juice and fresh dill. For dessert, serve a platter of sliced fruit accented with a squeeze of lime.

Robin in Chicago

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