Posts Tagged ‘black eyed peas’

Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) ūüôā

1 onion, chopped

4 cloves of garlic, chopped

1 Tbsp dried thyme

1/2 tsp red chili flakes

2 carrots, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 1/2 cups frozen corn

2 1/2 – 3 cups frozen Black Eyed Peas

1 cup broth

2-3 Tbsp apple cider vinegar

salt and pepper

In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes.  Add the vinegar salt and pepper at the end.


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Saturday: Ole Turkey Tacos

Sunday: Lemon Millet Patties with BBQ Navy Beans and Cabbage Salad

Monday: Leftovers

Tuesday: Chile Rubbed Tilapia with Roasted Broccoli

Wednesday: Spicy Black Eyed Pea Stew with Sautéed Kale

Thursday: Leftovers

Friday: Leftovers

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This is an old stand by. I’ve been making this meal for years. It’s simple and yummy!¬† I don’t really follow a recipe, and it can change depending on what I have on hand too. Here are the basics:

1 onion, diced

2-3 cloves garlic, minced

1 can Fire Roasted tomatoes

about 2 cups frozen or fresh Black-eyed peas

about 1-2 tsp dried Basil

1 bunch collards, washed and chopped(remove stems)

salt and pepper

Saute the onion and garlic until they start to brown, add the tomatoes, peas, and basil along with enough water to cover the peas. Bring to a boil, cover and simmer about 15-20 minutes.  Add the collards, simmer until peas and collards are tender, about 15 more minutes.

Options: bacon (sauté with onions), hot sauce

I always serve this with brown rice.


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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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This recipe was yummy, it takes a while to make though. Good recipe for a Saturday or Sunday. This is adapted from Everyday Food (Martha Stewart).

1 Tbsp olive oil

1 onion, diced

3 cloves garlic, smashed

2 bunches collard greens, de-stemmed and torn into bite size pieces

salt and pepper

1 28-oz can diced tomatoes

1 smoked ham hock

2 cups frozen black-eyed peas

Heat the olive oil over medium heat in a large pot or dutch oven. Add onion and garlic and cook until the onion softens, about 4 minutes.  Add the greens, cover and cook until mostly wilted, about 8 minutes. 

Add the tomatoes, ham hock and about 3 cups of water and bring to a boil. Reduce heat to a simmer, partially cover and cook about 2 hours until greens are tender and the ham separates from the bone.

Add the frozen black-eyed peas, partially cover and cook another 30 minutes, adding more water if needed. 

Season with salt and pepper.

I served this with brown rice.

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Saturday: Turkey Kebabs with Cabbage Slaw, Brown Rice

Sunday: Braised Collards with Tomatoes and Black Eyed Peas, Brown Rice

Monday: Leftovers

Tuesday: Halibut with Chimichurri, Roasted Broccoli, Brown Rice

Wednesday: Leftovers

Thursday: Habitant Pea Soup

Friday: Spicy Chard with Ginger, Pork Chops and Roasted Sweet Potatoes

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